This no added sugar gluten free pumpkin banana bread really hits the spot. Plus, it’s totally guilt free. I will be honest, I added chocolate chips to the top. So technically mine has sugar from the chocolate chips, but those can absolutely be skipped, making this gluten free pumpkin banana bread a true treat. It’s easy to throw together too & stores well for 4-5 days. Leftover gluten free pumpkin banana bread warmer up and top with butter is the best snack – no matter the time of day. My kids loved eating this as a treat for breakfast too. If you want to keep it sugar free skip the chocolate chips and add nuts on top for extra protein. However, this gluten free pumpkin banana bread is amazing without any extra toppings and fills you up. Perfect Fall treat to enjoy. Original no sugar added gluten free pumpkin banana bread from Modern Minimalism.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
loaf
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- 3/4 cup pure pumpkin puree
- 3 ripe bananas, , mashed
- 3 tbsp avocado oil
- 2 Eggs
- 1 tsp Vanilla
- 2 cups gluten free flour,
- 1 tbsp Pumpkin Pie Spice
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup toppings ; chocolate chips, chopped walnuts, raisins or pecans
Ingredients
|
|
- Preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan or 3 mini loaf pans.
- Mash the bananas in a large bowl and mix in the pumpkin puree, oil, eggs, and extract. Whisk together until fully incorporated.
- Then add the gluten free flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix with a whisk until just combined. You can now add in the mix-ins to the batter (or wait to put on top once in the loaf pan)
- Place in prepared loaf pan (now top with add-ons if wanted)
- Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean from the center. Let cool before enjoying.
- Can be stored in airtight container for 4-5 days. I love to warm mine up & top with butter!
