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Lighter Gluten-Free Pumpkin Banana Bread

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A moist and tender gluten-free quick bread made with pumpkin puree and ripe bananas, sweetened with maple syrup and coconut oil. This easy recipe comes together in about 15 minutes and is perfect for a cozy fall-inspired treat any time of year.

Ingredients

Scale
  • 1 ¾ cups (220g) gluten-free all-purpose flour (e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) coconut oil, melted and cooled slightly
  • ¼ cup (60ml) maple syrup
  • ⅓ cup (70g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips or chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with coconut oil.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 15 seconds until evenly distributed.
  3. In a medium bowl, mash the ripe bananas with a fork until mostly smooth (a few lumps are fine). You should have about 1 cup.
  4. To the mashed bananas, add the pumpkin puree, eggs, melted coconut oil, maple syrup, brown sugar, and vanilla extract. Whisk until smooth and well combined. The mixture will be thick and glossy.
  5. Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold gently until just combined. Do not overmix—stop as soon as no streaks of flour remain.
  6. If using chocolate chips or pecans, gently fold them in, reserving about 1 tablespoon to sprinkle on top.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved mix-ins on top, if using. Tap the pan gently on the counter a few times to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. If the top browns too quickly, tent loosely with foil after 30 minutes.
  9. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing—about 1 hour.

Notes

Use room temperature ingredients for best results. Let the batter rest in the pan for 10-15 minutes before baking to prevent a gritty texture. For a vegan version, replace eggs with two flax eggs. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices individually for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin banana bread, healthy banana bread, pumpkin banana bread, gluten-free quick bread, dairy-free banana bread

Find it online: https://milacook.com/lighter-gluten-free-pumpkin-banana-bread-easy-recipe/