Gluten Free Pumpkin Banana Bread
Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.
Ingredients
- 2 cupsgluten free flour blend (see notes)
- 1 teaspoonxanthan gum (omit if your flour blend contains it)
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonfine sea salt
- ½ teaspoonground cinnamon
- ¼ teaspoonground nutmeg
- ½ cupgranulated sugar
- ½ cuplight brown sugar
- ½ cupchopped walnuts (optional)
- ⅓ cupavocado oil (or canola oil)
- 2 largeeggs (room temperature)
- ⅝ cupmilk (or unsweetened coconut milk beverage)
- ½ cuppumpkin purée
- ½ cupmashed banana (about 1 medium-large)
- 2 teaspoonspure vanilla extract
Directions
- 1
Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray then line it with parchment paper.
- 2
In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.
- 3
In a medium bowl, whisk together the oil, eggs, milk, pumpkin, banana, and vanilla.
- 4
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.