Easy Gluten-Free Pumpkin Banana Bread – Moist, Healthy & Full of Fall Flavor

Introduction

Warm, cozy, and full of fall flavor — this Gluten Free Pumpkin Banana Bread combines the best of both worlds. The sweetness of ripe bananas meets the earthy richness of pumpkin puree, creating a soft, moist loaf that’s perfect for breakfast or an afternoon treat.

Whether you enjoy it plain, with butter, or topped with chocolate chips, this recipe will fill your kitchen with the irresistible aroma of autumn spices.

❤️Recipe Summary

If you love pumpkin spice and banana bread, this recipe is for you! It’s:

Soft and moist with a perfect crumb texture.
Naturally gluten-free and can be made dairy-free.
Easy to make using simple pantry ingredients.
Great for meal prep — it freezes beautifully!

Reader Review

⭐⭐⭐⭐⭐ “This pumpkin banana bread turned out perfect! It was moist and flavorful — my kids couldn’t get enough.”

Ingredient Notes and Easy Swaps:

Here’s what you’ll need for this cozy gluten-free bread:

Gluten-Free Flour Blend: Use a 1:1 gluten-free baking flour that contains xanthan gum.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling.
Bananas: Ripe, spotted bananas give natural sweetness and moisture.
Brown Sugar: Adds depth and a caramel-like flavor.
Eggs: Help bind the bread and give structure.
Pumpkin Pie Spice: Adds that signature fall aroma — cinnamon, nutmeg, and cloves.
Chocolate Chips: Optional, but they make it extra delicious!
Oil or Melted Butter: Keeps the bread soft and tender.

Easy Swaps:

Swap coconut sugar for brown sugar for a refined-sugar-free version.
Use coconut oil or vegan butter to make it dairy-free.
Add chopped nuts or raisins for extra texture.

Testing Notes From My Kitchen

I tested this recipe several times to get the perfect moist texture without being dense. The secret? Mashing bananas very well and not overmixing the batter. A few lumps are okay — they’ll bake out beautifully.

If you want an extra pumpkin punch, add an extra tablespoon of puree, but be careful not to make the batter too wet.

How to Make a Gluten-Free Pumpkin Banana Bread (Step-By-Step)

Preheat oven: Set to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Mash bananas: In a large bowl, mash the bananas until smooth.
Add wet ingredients: Mix in eggs, pumpkin puree, oil (or butter), and vanilla extract.

Combine dry ingredients: In a separate bowl, whisk flour, sugar, baking soda, salt, and pumpkin pie spice.

Mix together: Gently fold dry ingredients into the wet until just combined. Don’t overmix.

Add chocolate chips: Stir them in if desired.
Pour into pan: Smooth the top and sprinkle a few chips over it.

Bake: 55–60 minutes or until a toothpick inserted in the center comes out clean.

Cool completely: Let it rest before slicing — this helps the texture set perfectly.

Storage and Freezing Tips

Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
To freeze, wrap slices individually in plastic wrap, then store in a freezer bag for up to 3 months.

Reheat in the microwave for 20–30 seconds to enjoy warm!

Frequently Asked Questions:

Q1: Can I make this bread vegan?
Yes! Replace eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).

Q2: Can I use almond flour?
Almond flour alone won’t work; mix it with a gluten-free flour blend for better structure.

Q3: How do I know it’s baked through?
When the top is golden and a toothpick comes out mostly clean (a few moist crumbs are fine).

Q4: Can I make muffins instead?
Absolutely! Divide the batter into muffin cups and bake for 20–25 minutes.

Love This Recipe?

If this recipe brought a smile to your table, please leave a rating or comment below — it helps others find this gluten-free pumpkin banana bread too!

Gluten-Free Pumpkin Banana Bread with Chocolate Chips

Equipment

Mixing bowls
Whisk
Loaf pan
Spatula

Ingredients 1x2x3x

1 cup mashed ripe bananas (about 2 medium)
¾ cup pumpkin puree
½ cup brown sugar
2 large eggs
⅓ cup melted butter or coconut oil
1 ½ cups gluten-free 1:1 baking flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
½ cup chocolate chips (optional)

Notes

This gluten-free pumpkin banana bread tastes even better the next day as the flavors deepen. For extra texture, stir in chopped nuts or chocolate chips before baking. To keep it moist, don’t overmix the batter — gentle folding is the key!

Special Note

Every oven bakes slightly differently, so start checking for doneness around 50 minutes. The bread is ready when a toothpick inserted in the center comes out mostly clean and the top feels springy to the touch.

Nutrition

Nutrition Disclaimer

Nutritional values are estimates and may vary based on the exact brands or ingredients you use. Always verify labels if you follow a specific diet or have food sensitivities.

Easy Gluten Free Pumpkin Banana Bread – Moist, Healthy & Full of Fall Flavor

Introduction

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