Description
This gluten-free pumpkin banana bread is moist and flavorful. It combines pumpkin puree and ripe bananas for natural sweetness. Perfect for a healthy snack or breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, mashed bananas, honey, eggs, coconut oil, and vanilla.
- In a separate bowl, mix gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Pour dry ingredients into wet ingredients. Stir until just combined. Do not overmix.
- Pour batter into prepared loaf pan. Smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best sweetness.
- Store bread in an airtight container at room temperature for up to 3 days.
- You can add 1/2 cup chopped walnuts or chocolate chips if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg