This one-bowl gluten free pumpkin banana bread is the best fall bake! Ripe bananas and beautiful orange pumpkin combine with two simple gluten free flours for a quick, easy, and delicious loaf.
If you've never made pumpkin banana bread before, consider this your sign! A perfect blend of two favorites, sweet mashed bananas pair with pureed pumpkin to create a lightly spiced, chocolate-spiked quick bread. And, it's gluten free! This recipe is inspired by my gluten free banana bread and gluten free pumpkin bread recipes. In this gluten free pumpkin banana bread, I've combined them into one yummy, cozily-spiced loaf that's perfect for fall.
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Banana Pumpkin Bread Recipe Highlights
- Easily gluten free - Oat and almond flour form the base of this gluten free banana and pumpkin bread. You can substitute my homemade gluten free flour blend mix if you like, pick up a bag at the store, or learn how to make oat flour in minutes.
- One-bowl - I LOVE a one-bowl recipe and this is seriously one of the easiest recipes going! All you need to do is dump and stir!
- Tastes like fall - When the temperatures start to turn, it's time to bring out the cinnamon, nutmeg, and ginger and swirl them into all sorts of bakes. When you mix them with pumpkin, you'll have the perfect fall treat.
Ingredient Notes
See the recipe card at the end of this post for the detailed ingredient amounts.
- Pumpkin puree - Use a can of pure pumpkin puree, NOT pumpkin pie filling.
- Mashed bananas
- Vegetable oil - Or substitute olive oil, coconut oil, or avocado oil.
- Eggs - This recipe was developed using large eggs.
- Oat flour
- Almond flour - Use fine ground almond flour rather than ground almonds for the best texture.
- Brown sugar - Light or dark brown sugar is fine.
- Leavening - Baking soda and baking powder.
- Spices - A combination of ground cinnamon, ginger, nutmeg, and cloves.
- Semisweet chocolate chips - Adding chocolate is optional but I do recommend it, because, chocolate.
Pumpkin Banana Bread Variations
- Add chocolate - I advocate adding chocolate to both pumpkin AND banana breads when possible (like my recipe for oat flour chocolate banana bread which is deliciously crammed with chocolate chips). So, go for it! Use semisweet chocolate chips as I suggest, or try milk chocolate chips or chopped chocolate of your choice.
- Fresh ginger - For a bit of gingery kick, add peeled and grated fresh ginger (1-2 tablespoons) to the batter.
- Nuts - In addition to or in place of the chocolate chip, try nuts for crunch. Chopped walnuts are always my first choice, and almonds or hazelnuts are also nice.
For a berrier version of this recipe, try my gluten free blueberry banana bread recipe.
How to Make Banana Pumpkin Bread
See an overview below of the process of making this gluten free pumpkin banana bread recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
- Whisk wet ingredients: Grease and line a loaf pan. In a large bowl, whisk together the mashed banana, pumpkin puree, vegetable oil, and eggs.
- Add dry ingredients: Add the remaining ingredients except for the chocolate.
- Rest batter: Fold in the chocolate chips, transfer the batter to the prepared pan, and let it rest.
- Bake: Bake at 350℉ for about 55-60 minutes. Cool fully before serving.
Baking Tip
Important! Be sure to use pure (plain) pumpkin puree in this quick bread. If you absolutely must use pumpkin pie filling (already spiced), omit the ground cinnamon, ginger, nutmeg, and cloves from the batter.
Tips for Best Gluten Free Pumpkin Banana Bread
- Oat flour substitute - Sorghum or teff flour are always great choices for an oat flour replacement, especially sorghum flour which performs similarly to oat flour. You can also try brown rice flour.
- Almond flour substitute - If you can't eat almonds, try another nut flour that you can tolerate. Or, substitute ¼ cup of oat flour for the almond flour.
- Adjust the sugar - If your banana is very ripe (ideal) and sweet, you can reduce the amount of added sugar if you wish.
- Use unrefined sugar - Coconut sugar or pure maple syrup are lovely additions to pumpkin banana bread and have the added bonus of being refined sugar-free. Use them as a 1:1 replacement for the brown sugar.
- Ripe bananas! As with most banana recipes, please use a ripe banana for the best natural sweetness! A nicely ripe banana will be bright yellow with some brown spots and streaks.
- Rest the batter - Make sure to allow for about 20 minutes for the gluten free batter to rest and hydrate (this will make for a fluffier crumb) before baking the loaf. If you're short on time, let the batter rest for at least the time it takes for the oven to heat.
Serving Suggestions
- Add a smear of cream cheese
- With salted or unsalted butter
- Spread a layer of nut butter, such as almond, peanut, or cashew butter
- For more of a dessert option, add Nutella!
How to Store Pumpkin Banana Bread
- Counter - Store any leftover, cooled banana and pumpkin bread in an airtight container on the counter for up to three days.
- Fridge - Place the container in the fridge and store it for up to 5 days.
- Freezer - You can freeze slices in a freezer-safe sealable bag for up to 3 months. Thaw in the fridge before serving.
More Gluten Free Pumpkin Recipes
If you tried this Gluten Free Pumpkin Banana Bread or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Pumpkin Banana Bread
This one-bowl, warmly spiced gluten free pumpkin banana bread features ripe bananas, pumpkin puree, and two simple gluten free flours.
Ingredients
- ¾ cup pumpkin puree
- 1 cup mashed ripe banana (about 2 large)
- ½ cup vegetable oil, melted and slightly cooled
- 2 large eggs
- 2 cups oat flour (140 grams)
- ¼ cup almond flour (40 grams)
- ¾ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup semisweet chocolate chips (optional)
Instructions
- Grease a standard-size loaf pan and line it with a parchment paper sling.
- In a large bowl, whisk together the ¾ cup pumpkin puree, 1 cup mashed ripe banana, ½ cup vegetable oil, and 2 large eggs. Add the 2 cups oat flour, ¼ cup almond flour , ¾ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves and stir well to combine and make a smooth batter. Fold in the 1 cup semisweet chocolate chips if using. Transfer the batter to the prepared pan and smooth the top. Rest the batter for up to 20 minutes.
- Preheat the oven to 350℉. When the batter has rested, place the loaf in the oven and bake for about 55-60 minutes, until the loaf has risen nicely and a tester inserted in the center comes out clean.
- Cool the loaf in the pan set on a wire rack for 15 minutes, then turn it out onto the rack to cool completely to room temperature.
Notes
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- Oat flour substitute - Sorghum or teff flour are always great choices for an oat flour replacement, especially sorghum flour which performs similarly to oat flour. You can also try brown rice flour.
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- Almond flour substitute - If you can't eat almonds, try another nut flour that you can tolerate. Or, substitute ¼ cup of oat flour for the almond flour.
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- Adjust the sugar - If your banana is very ripe (ideal) and sweet, you can reduce the amount of added sugar if you wish.
-
- Use unrefined sugar - Coconut sugar or pure maple syrup are lovely additions to pumpkin banana bread and have the added bonus of being refined sugar-free. Use them as a 1:1 replacement for the brown sugar.
- Ripe bananas! As with most banana recipes, please use a ripe banana for the best natural sweetness! A nicely ripe banana will be bright yellow with some brown spots and streaks.
- Rest the batter - Make sure to allow for about 20 minutes for the gluten free batter to rest and hydrate (this will make for a fluffier crumb) before baking the loaf. If you're short on time, let the batter rest for at least the time it takes for the oven to heat.
Nutrition
Calories: 417kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 40mgSodium: 166mgPotassium: 351mgFiber: 5gSugar: 26gVitamin A: 3889IUVitamin C: 3mgCalcium: 82mgIron: 3mg
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