This Gluten Free Pumpkin Banana Bread is the perfect treat to make. It's moist, fluffy and filled with a delicious pumpkin spice and banana flavor.
- 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)
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!
Calories: 306kcal, Carbohydrates: 43g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 250mg, Potassium: 151mg, Fiber: 3g, Sugar: 29g, Vitamin A: 444IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 1mg