With delicious fall flavors of banana, walnuts, and pumpkin, this quick bread is gluten free and just as delicious as wheat flour recipes.
I started working on this recipe last fall when I had some extra opened cans of pumpkin to use up after Thanksgiving. Since I always have over-ripe bananas (they’re seriously the bane of my existence), I thought I’d combine the two and make an easy breakfast bread.
Got overripe bananas but aren’t feeling the pumpkin yet? Try my double chocolate banana bread or gluten free banana oat muffins, you won’t regret it. If you’re ready for full-on pumpkin, my pumpkin chocolate chip bread or gluten free pumpkin muffins should hit the spot.
This gluten free pumpkin banana bread is so good. I love a good schmear of cream cheese on it. If cream cheese isn’t your thing, butter will do just fine. I’ve recently discovered lactose free cream cheese which we’re loving SO much more than the dairy free cream cheese.
- 2 C gluten free all-purpose flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ½ C granulated sugar
- ½ C light brown sugar
- ½ C chopped walnuts
- ⅓ C avocado oil (or canola oil)
- 2 large eggs, room temperature
- ⅔ C unsweetened coconut milk
- ½ C pumpkin puree
- ½ C mashed banana
- 2 tsp vanilla extract
- Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-tick spray.
- In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.
- In a medium bowl, whisk together the oil, eggs, milk, pumpkin, banana, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake at 350 degrees for 55-65 minutes or until a tester comes out clean.