1/2cuptoppings; chocolate chips, chopped walnuts, raisins or pecans
Instructions
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!