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Moist, fluffy, and delicious gluten free pumpkin banana bread! It’s an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.
All my pumpkin lovers – this is THE banana bread for you! I’m personally a huge fan of both banana bread and pumpkin flavored desserts. This is why I created the best of both worlds with this easy paleo banana bread recipe, and I think it’s my new favorite baked good.
Watch a Short Video of This Recipe
Pumpkin and Banana Bread Recipe
If you are gluten free and dairy free like me, this might be the best pumpkin banana bread recipe for you. It uses a combination of mashed bananas and pumpkin puree, along with pumpkin pie spice, to bring you a moist and fluffy Fall-flavored bread that’s wonderful for both breakfast and dessert. You’ll never guess that it’s allergen free!
Ingredients in Gluten Free Pumpkin Banana Bread
The ingredients are actually fairly simple for this gluten free paleo banana bread recipe, and you may already have them on hand if you are familiar with grain free baking!
- bananas: Make sure to use large ripe ones for the best pumpkin banana bread flavor and texture!
- pumpkin puree: NOT pumpkin pie filling. The only ingredient should be pumpkin and nothing else.
- almond butter: If you don’t have almond butter on hand, you can use another nut or seed butter.
- eggs
- almond flour
- coconut flour
- baking soda
- pumpkin pie spice: I go back and for between Trader Joe’s pumpkin pie spice or Primal Palate’s for organic!
- sea salt
- coconut sugar
In addition, you can add in optional toppings and ingredients. If you want to make chocolate chip pumpkin banana bread, you can add some chocolate chips into the batter. Or you can add in nuts like pecans or walnuts for extra texture. I also like to split a banana in half lengthwise and place on top of the batter before baking for a fun presentation.
How to Make Easy Pumpkin Banana Bread
- Preheat the oven to 375 degrees, then line a 9×5 loaf pan with parchment paper. Grease the sides of the pan that aren’t covered.
- Peel the bananas and add to a large mixing bowl. Use a fork to mash well so all the large lumps are gone.
- Add pumpkin puree, almond butter, and eggs. Use a hand mixer or a stand mixer to whisk together until smooth.
- Add in all the dry ingredients: almond flour, coconut flour, baking soda, pumpkin pie spice, sea salt, and coconut sugar. Mix together until just combined.
- OPTIONAL: Fold in chocolate chips and/or nuts. You can use all chocolate chips for a chocolate chip pumpkin banana bread.
- Pour the batter into the parchment-lined loaf pan.
- OPTIONAL: Halve a banana lengthwise and place on top of the batter cut side up. Gently press down. You can also top with more chocolate chip and/or nuts if you like.
- Bake in the center rack for 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Cool for 15-20 minutes, then remove from the pan to cool completely.
- Slice the pumpkin spice banana bread, and enjoy!
Frequently Asked Questions
You can use any nut or seed butter you have on hand for this healthy pumpkin banana bread. However, I wouldn’t recommend peanut butter (unless you really love it), because the flavor will overpower the pumpkin and banana bread.
The only other flour I can recommend is cashew flour. You can just grind up cashews in the food processor until it turns to flour texture. Just make sure not to grind it for too long, because it’ll turn to nut butter!
Yes! This easy pumpkin banana bread also freezes very well. Just cut them into slices (or freeze whole), and wrap each slice in plastic wrap or aluminum foil. Place them in a freezer-safe resealable bag for up to 4 months.
If you enjoyed this recipe, you may also like…
- Paleo Chocolate Banana Bread with Walnut Topping
- Paleo Lemon Banana Bread (Nut Free)
- Marbled Paleo Chocolate Pumpkin Bread
- Grain Free & Paleo Blender Pumpkin Bread
- Paleo Pumpkin Mug Cake
- Paleo Pumpkin Cornbread (With No Corn)
Healthy Pumpkin Banana Bread (Paleo, Gluten Free)
Video
Ingredients
- 2 large ripe bananas
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 3 eggs
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 2 tbsp coconut sugar, or 4 tbsp for sweeter
Optional Add-Ins
- 1/2 cup chocolate chips, pecans, and/or walnuts
- 1 ripe banana, sliced lengthwise, to top
Instructions
- Preheat oven to 375 degrees F. Line a 9×5 loaf pan with parchment paper and grease the sides that aren't covered.
- Peel the bananas and add to a large mixing bowl. Use a fork to mash well.
- Add pumpkin puree, almond butter, and eggs. Use a hand mixer or a stand mixer to whisk together until smooth.
- Add almond flour, coconut flour, baking soda, pumpkin pie spice, sea salt, and coconut sugar. Mix until just combined.
- OPTIONAL: Fold in chocolate chips and/or nuts.
- Pour the batter into the prepared loaf pan.
- OPTIONAL: Halve a banana lengthwise and place on top of the batter cut side up. Gently press down. You can also top with more chocolate chip and/or nuts if you like.
- Bake in the center rack of the oven for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Cool for 15-20 minutes, then remove from the pan to cool completely.
- Slice, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The taste is great but the texture is off- it came out kind of eggy or custard like on the inside and is very wet but got very brown on the outside. Itโs almost like a pumpkin pie texture in the inside and Iโm not sure itโs edible like that. Iโm not sure what I did as I followed the recipe exactly.
Hi Olivia — I’m not sure what happened, I’ve never heard this about this recipe. Could it be that you left out the eggs or overmixed the batter? I’ll test out the recipe again if I hear a similar issue from someone else!