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Cozy Gluten-Free Pumpkin Banana Bread: Easy 1-Bowl Recipe

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This cozy gluten-free pumpkin banana bread is moist, tender, and perfectly spiced. It comes together in one bowl with simple ingredients, making it an easy and delicious comfort food that even gluten-eaters love.

Ingredients

Scale
  • 1 ¾ cups (220 g) gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure; if blend lacks xanthan gum, add 1 teaspoon)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 3 medium ripe bananas (about 1 cup mashed, 240 g)
  • ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (100 g) coconut sugar or brown sugar
  • ⅓ cup (80 ml) melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts, pecans, or dark chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting edges hang over the long sides.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth (a few lumps are fine).
  3. Add pumpkin puree, eggs, melted coconut oil (or butter), coconut sugar, and vanilla extract. Whisk until smooth and well combined.
  4. In a small bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined (do not overmix; a few streaks of flour are okay).
  6. If using mix-ins, gently fold them in, reserving a handful to sprinkle on top.
  7. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved mix-ins on top, pressing in slightly.
  8. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with foil.
  9. Cool in pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use coconut oil. For a nut-free option, skip nuts and use sunflower seeds or extra chocolate chips. The bread freezes well for up to 3 months.

Nutrition

Keywords: gluten-free, pumpkin banana bread, one bowl, easy, dairy-free option, vegan option, fall baking, comfort food

Find it online: https://eliplate.com/cozy-gluten-free-pumpkin-banana-bread-easy-1-bowl-recipe/