Almond Flour Pumpkin Banana Bread (Gluten Free)

4.78 from 9 votes

Almond Flour Pumpkin Banana Bread (Gluten Free)

A moist, tender pumpkin banana bread made with almond flour, almond butter, and real pumpkin puree. Gluten free, grain free, dairy free, and sweetened with just a couple tablespoons of coconut sugar.

Prep Time5

Cook Time45

Cooling Time20

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: almond flour pumpkin bread, gluten-free pumpkin bread, pumpkin banana bread

Servings: slices

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 9x5 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!

Video

Notes

Don't overmix. Stop the second the flour disappears into the batter. Overmixing shows up in a grain free loaf as a dense, wet center rather than a tough crumb.
Measure the coconut flour properly. Three tablespoons is a small amount doing a big job, and shorting it leaves you with a batter that never sets in the middle.
Use the parchment sling. The overhang lets you lift the loaf out cleanly while it's still tender.
Check the center, not the edges. The edges set well before the middle does in a grain free loaf.
Cool completely before slicing. The crumb finishes setting as it cools.
Flour substitutions: The only other flour I can recommend is cashew flour. Any nut or seed butter can stand in for the almond butter, though I'd skip peanut butter - it overpowers the pumpkin and banana.
Storage: Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To freeze, slice or leave whole, wrap in plastic wrap or foil, and store in a freezer-safe resealable bag for up to 4 months.
Make ahead: I haven't tested mixing the batter the night before and I think it may affect the rise, so I'd mix and bake the same day.

Nutrition