This Gluten-Free Pumpkin Banana Bread is a tasty fall treat that is moist and tastes great. It tastes great and has warm fall spices because it's made with ripe bananas and pumpkin puree. It's also gluten-free, so people with dietary restrictions can eat it.
Ingredients: 1 cup mashed ripe bananas about 2-3 bananas. 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 2 cups gluten-free all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup chopped pecans or walnuts optional. 1/4 cup mini chocolate chips optional.
Instructions: Start by heating the oven to 350F 175C. Set aside a 9x5-inch loaf pan that has been greased. Put the pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla extract in a large bowl. Mash the bananas and mix them together. Mix everything together well. Mix the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much. If you want, you can add mini chocolate chips and chopped pecans or walnuts. Spread out the batter in the loaf pan that has been prepared. After the oven is hot, bake it for 60 to 70 minutes, or until a toothpick stuck in the middle comes out clean. Take the bread out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. Cut your gluten-free pumpkin banana bread into slices and enjoy it after it has cooled down.
Prep Time: 15 minutes
Cook Time: 60-70
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