This mouthwatering banana pumpkin bread is an irresistible sweet treat, especially during autumn. Plus, baking it means that you'll have the warm aromas of cinnamon and pumpkin pie spice wafting through the kitchen.
I love pairing a slice of this bread with my morning coffee, but it's an equally satisfying snack with an afternoon tea. It's delicious all on its own, but you can also add a pat of butter or a smear of cream cheese.
If you've been looking for some baked goods that are sure to make it feel like fall at your house, this recipe is for you! And while you're at it, check out some other sweets with fall flavor, like gluten-free apple crumble, gluten-free sweet potato cinnamon swirl scones, and apple butter pie.
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Why You’ll Love Pumpkin Banana Bread
- Delicious - This moist bread channels all of the cozy fall flavors.
- Customizable - Make your own signature version of this bread with a variety of different add-ins or swaps.
- Gluten-free and Dairy-free - With the use of alternative flours and non-dairy milk, this bread is entirely gluten-free and dairy free.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour in this recipe. You can substitute with your favorite brand, but the outcome may change. Ensure your flour blend contains xanthan gum or a similar binder.
- Sugar - Granulated sugar works well for this bread. You can also use an alternative like coconut sugar.
- Baking Powder - This leavening agent helps to create the texture of the bread.
- Pumpkin Pie Spice - These spices impart lots of fall flavor.
- Cinnamon - This simple spice always pairs perfectly with pumpkin.
- Baking Soda - Baking soda works together with the baking powder to achieve a tender, moist crumb.
- Salt - Salt brings out the flavors of the spices and the sweetness of the sugar.
- Large Eggs - Eggs help to build the structure of the bread. If you’re trying to make this bread vegan, you can substitute flax eggs.
- Oil - Vegetable oil, canola oil, coconut oil, or avocado oil all work well - just choose one with a neutral flavor.
- Vanilla Extract - Vanilla balances out the ingredients in the bread.
- Non-Dairy Milk - Use any milk alternative that you like, from oat milk or soy milk to rice milk or cashew milk. If you're not dairy free, use regular milk in the same measure.
- Ripe Banana - Be sure that the banana is ripe so that it can be easily mashed. And since you only need one banana, you can put the rest of the bunch in the freezer for future banana bread recipes.
- Pumpkin Puree - Be sure to pick up the canned puree and not the pumpkin pie filling at the grocery store - or skip the store and make your own homemade pumpkin puree. And, since you’re only using a portion of the can, consider checking out my collection of recipes that use leftover pumpkin puree.
For the streusel topping you will need: gluten free flour, brown sugar, granulated sugar, cinnamon, salt and vegan butter.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Replace the non-dairy milk and vegan butter with their dairy counterparts in the same measure.
- Chocolate Chips - Make a chocolatey version of this bread by adding milk chocolate, dark chocolate, or semi-sweet chocolate chips.
- Zucchini - Grate the zucchini and fold it into the bread batter in place of either the banana or pumpkin.
- Diced Apples - Add a touch of crunch and sweet flavor with the addition of diced apples.
- Dried Fruit - Craisins and raisins add sweetness.
- Muffins or Mini Loaves - Instead of baking a whole loaf, make individual muffins in a muffin tin or mini loaves in miniature loaf pans. These make great gifts!
- Seeds - Try folding pumpkin seeds in the streusel topping.
- Lower calorie - Leave off the streusel topping to reduce the sugar and calories in this treat.
How to the Streusel Topping
If you want to take this dessert to the next level, top it off with a sweet brown sugar cinnamon topping that crisps up in the oven.
STEP 1: Combine the gluten free flour, brown sugar, sugar, cinnamon and salt in a small bowl. Whisk together to mix well.
STEP 2: Pour the melted butter over the dry ingredients. Then mix together until a chunky streusel topping forms.
STEP 3: Place the topping in the refrigerator while you make the bread.
How to Make Pumpkin Bread With Banana
You won’t believe how easy it is to make this perfect fall treat.
STEP 1: Combine the gluten free flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a large mixing bowl. Whisk together until well mixed.
STEP 2: In a small bowl, whisk together the eggs.
STEP 3: Add the oil, vanilla and milk to the beaten egg. Whisk until smooth.
STEP 4: Add the wet ingredients to the dry ingredients and fold together with a spatula.
STEP 5: Mash the banana until it's pulpy and wet looking.
STEP 6: To make a swirl in the bread, you will divide the batter into two bowls. Add the pumpkin puree to one bowl and the mashed banana to the second bowl.
If you want to skip the swirl, you can just fold the pumpkin and banana into the batter in the large mixing bowl.
STEP 7: Alternate adding scoops of pumpkin batter and banana batter until the loaf pan is full. Then swirl the batter together with a butter knife.
STEP 8: Sprinkle the streusel topping over the banana pumpkin bread batter. Then bake!
To check for done: gently poke the top center of the loaf with one finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.
Store leftover banana pumpkin bread in an airtight container at room temperature for up to 4 days. If you live in a warm climate, you may want to store the bread in the refrigerator to keep the bananas from fermenting.
You can also freeze this bread for later. Once the loaf has cooled completely, wrap it in 2-3 layers of plastic wrap and place it in a freezer bag. Store for up to 3 months. Thaw overnight in the refrigerator before serving.
Overripe bananas are sweeter than just-ripened bananas and they have a stronger banana flavor, so they impart more flavor to the bread. And, of course, a mushy banana is much easier to mix into the batter.
Pumpkin bread can turn out dry for a couple of reasons. One, it may have been baked for two long - start checking for done with the poke test about 5 minutes before the baking time stated in the recipe.
Second, there may have been too much flour added to the dry ingredients. Be sure to measure precisely when baking.
These two types of pumpkin are the same thing - what you need to watch out for is not using pumpkin pie filling, which is not the same.
Black bananas can be eaten as long as you don’t see mold. You will also want to give it a sniff test - if it smells fermented like alcohol then it has spoiled.
Since their texture may not be ideal, they may be put to better use by cooking them into a recipe. If you can’t use your overripe bananas immediately, you can store them in the freezer until you’re ready to use them.
Other quickbread recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Banana Pumpkin Bread
For streusel topping:
- 2 Tablespoons Vegan Butter melted
- ¼ cup Gluten Free 1-to-1 Flour Blend
- 2 Tablespoons Sugar
- 2 Tablespoons Light Brown Sugar
- ¼ teaspoon Cinnamon
- Pinch Salt
For the bread:
- 1 ¾ cup Gluten Free 1-to-1 Flour Blend
- 1 Cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Eggs
- ⅓ Cup Oil
- 1 teaspoon Vanilla
- ⅓ Cup Non-Dairy Milk
- 1 Ripe Banana mashed
- ½ Cup Pumpkin Puree
Prepare the streusel topping:
- Combine the gluten free flour, sugar, brown sugar, cinnamon and salt in a medium bowl. Whisk together until well mixed.¼ cup Gluten Free 1-to-1 Flour Blend, 2 Tablespoons Sugar, 2 Tablespoons Light Brown Sugar, ¼ teaspoon Cinnamon, Pinch Salt
- Pour in the melted butter and stir together until the dry ingredients are incorporated but it still appears chunky.2 Tablespoons Vegan Butter
- Place the streusel topping in the refrigerator while you prepare the bread batter.
Prepare the bread:
- Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
- Combine the gluten free flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a large mixing bowl. Whisk together until well mixed.1 ¾ cup Gluten Free 1-to-1 Flour Blend, 1 Cup Sugar, 2 teaspoons Baking Powder, 1 teaspoon Pumpkin Pie Spice, ½ teaspoon Cinnamon, ½ teaspoon Baking Soda, ½ teaspoon Salt
- In a second smaller bowl, crack the eggs. Whisk the eggs until frothy, like soap bubbles.2 Eggs
- Add the oil, vanilla and non dairy milk to the beaten eggs. Whisk again until smooth.⅓ Cup Oil, 1 teaspoon Vanilla, ⅓ Cup Non-Dairy Milk
- Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.
- Divide the batter evenly between two bowls. Add the pumpkin puree to the first bowl and the mashed banana to the second bowl. Fold each together a few times until the puree is mixed in.½ Cup Pumpkin Puree, 1 Ripe Banana
- Use a cookie scoop to place alternating scoops of batter in your loaf pan. Repeat until all batter is used. Use a butter knife to make a swirl in the top of the bread.
- Sprinkle the chilled streusel topping over the bread.
- Bake in the preheated oven for 50-55 minutes or until the top springs back when gently poked.
- Remove from the oven and cool in the pan for 15 minutes before removing to cool completely on a wire rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.