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Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.

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You guys, I did it. Last year I started with the pumpkin in September, which was uncharacteristically early for me. This year, I cracked open my first can of pumpkin in August. Yep, August. And I’m not sorry.

I made three recipes with the one can of pumpkin – this gluten free pumpkin banana bread, chocolate chip pumpkin muffins (which I’ll share with you soon), and some pumpkin spice coffees just for the fun of it.

(photos and recipe updated August 2019)

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

I started working on this recipe last fall when I had some extra opened cans of pumpkin to use up after Thanksgiving. Since I always have over-ripe bananas (they’re seriously the bane of my existence), I thought I’d combine the two and make an easy breakfast bread.

Got overripe bananas but aren’t feeling the pumpkin yet? Try my double chocolate banana bread or gluten free banana oat muffins, you won’t regret it. If you’re ready for full-on pumpkin, my pumpkin chocolate chip bread or gluten free pumpkin muffins should hit the spot.

You could even my gluten free pumpkin bread – that one is new to the blog and it’s a crazy delicious classic loaf.

This gluten free pumpkin banana bread is so good. I love a good schmear of cream cheese on it. If cream cheese isn’t your thing, butter will do just fine. I’ve recently discovered lactose free cream cheese which we’re loving SO much more than the dairy free cream cheese.

Sometimes, it’s hard to really get a good non-dairy sub for something. While the dairy free cream cheese we usually use isn’t bad, it’s just not real cream cheese. Any way you eat it, it’s up to you. And it’s fantastic. Enjoy!

PS – Watch the video below and see for yourself just how easy it is to make! You can also see the video on Facebook where you can easily share it with your friends!

What People are Saying About This Pumpkin Banana Bread

Very moist and delicious. Will most definitely make again and again.

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Delicious! Cooked a bit longer (70 minutes), maybe because I added a bit extra pumpkin. Best gluten free recipe I’ve tried since my kids’ celiac diagnoses. Thank you!

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Loved it and it was even more delicious the next day. The only change I made was I used unsweetened macadamia milk instead of coconut milk. Excellent recipe!

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Honestly so good and perfect for fall. I’m in love.

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By far the best gluten free bread recipe i’ve ever tried. and that does say a lot.

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Seriously the best banana bread I have ever had. You’d never know it’s gf, and everyone who has tried it when I make it wants the recipe.

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So delicious! Raised beautifully! I used 2 bananas. This is now my favorite banana bread.

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Fantastic! I love this and so does everyone in my house.

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I make this recipe into muffins……so good!!!

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Is SO good!! Going into my family recipe book!

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Amazing so light and fluffy. I will defiantly make again.

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Wonderful recipe! Tried adding chocolate chips on the second batch . . .turned out great!

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Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.