The BEST Banana Pumpkin Bread
This is the BEST Banana Pumpkin Bread to make during the fall and winter months. It's moist, fluffy and filled with a delicious pumpkin spice and banana flavor.
Ingredients
- 2 bananas , mashed
- 1/2 cup butter, softened
- 2 eggs
- 3 tbsp buttermilk
- 1 cup granulated sugar
- 1 cup gluten free flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup pumpkin seeds, for topping (optional)
Instructions
- Preheat the oven to 325 degrees F and line a loaf pan with parchment paper
- Mash the ripe bananas until mostly smooth, some clumps will remain
- Add in the butter, eggs, buttermilk and granulated sugar
- Mix until fully combined
- Fold in the gluten free flour 1/2 cup at a time. With the last 1/2 cup add the baking soda, cinnamon and pumpkin pie spice
- Mix again until just combined
- Rest the batter for 1 hour in the mixing bowl at room temperature
- Pour the batter into the loaf pan after the hour is up
- Spread in an even layer and use a knife to make a line down the middle
- (Optional) Sprinkle pumpkin seeds on top
- Bake for ~1 hour (rotating the loaf pan 180 degrees halfway through)
- Remove from the oven when a toothpick comes out of the center clean with no batter on it
- Let cool in the pan for 30 minutes then transfer to a cooling rack to cool completely
- Slice and enjoy!
Nutrition
Serving: 1slice, Calories: 204kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 167mg, Potassium: 101mg, Fiber: 2g, Sugar: 20g, Vitamin A: 296IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 1mg