Gluten Free Pumpkin Banana Bread
This gluten-free pumpkin banana bread is the perfect fusion of two classic flavors—pumpkin and banana. The result is a moist, tender loaf with the comforting spices of fall and the natural sweetness of ripe bananas. It’s a versatile gluten-free recipe that’s ideal for breakfast, a snack, or even dessert. By using Josie’s Best GF Muffin and More Mix, you can whip up this delicious bread making it not only gluten-free but also easy to prepare. Whether you’re a seasoned gluten-free baker or just beginning, this recipe is simple and satisfying, producing a fluffy and flavorful bread that everyone will love.
This pumpkin banana bread recipe is also ideal for meal prep, as it makes three large loaves that can be easily sliced and frozen for later. Having a batch of this bread in the freezer means you’ll always have a quick, gluten-free snack or breakfast option on hand. Just pop a slice in the toaster, and you’ve got a warm, comforting treat ready to go. Freezing the bread not only helps reduce food waste but also ensures you can enjoy the flavors of pumpkin and banana throughout the week without extra baking. It’s a great recipe to prepare in advance, whether you’re meal prepping for the week or preparing for guests.
More about Josie’s Best GF
Josie’s Best GF is a small, family-run business committed to creating high-quality, certified gluten-free, and top 9 allergen-free baking mixes. Handmade in dedicated gluten-free facilities, their products ensure there’s no risk of cross-contamination, providing a safe option for those with food sensitivities or celiac disease. Josie’s passion for creating joy through baking is reflected in each of her mixes, offering both taste and peace of mind. From pancakes to muffins, to waffles, Josie’s Best GF mixes make gluten-free baking both delicious and accessible, perfect for families who want to enjoy traditional baked goods without the allergens.
Ingredients
4 cups Josie’s Best GF Muffin and More Mix
1/4 cup ground flax seed (can be replaced with muffin and more mix – adds great nutrition and texture)
1 TBS + 1 tsp baking powder (or 4 tsp)
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup room temperature butter
1 cup white sugar
1/3 cup brown sugar
2 tsp vanilla
4 eggs
5-6 mashed overripe bananas
1 (15oz) can of plain pumpkin
Instructions
Pre Heat your oven to 350 F and grease or line with parchment 3 loaf pans (pie pans & 8×8 baking dishes work too!)
In a large bowl whisk together: Muffin and More mix, Flax seed, baking powder, baking soda, salt, and cinnamon. Set this aside
In stand mixer or large bowl add sugar and butter- mix very well.
Next, add vanilla, eggs, bananas, and pumpkin and mix well.
Gradually add the dry ingredients to the wet mixture, about 1/3 at a time, gently mixing between each addition. This helps combine the ingredients evenly without over-mixing!
Add the batter to the prepared pans about 1/3 full.
Bake for about 35-40 mins until a toothpick inserted into the middle comes out with only a few moist crumbs. Allow to cool for at least 10 mins. before enjoying!
These loaves can be cooled fully, sliced, and frozen. We recommend freezing by placing the slices in ziplock bags. This makes it easy to grab 1 (or more!) and gently heating it up for a easy snack or breakfast!
Enjoy + Tag us if you make it! @josiesbestgf
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