This mouthwatering gluten free pumpkin banana bread is an irresistible treat for Fall. The combination of pumpkin and banana is an unexpected but delicious pairing of fall flavors. Finish it off with a crunchy streusel topping for the ultimate quick bread recipe!
I love pairing a slice of this bread with my morning coffee, but it's an equally satisfying afternoon snack. It's delicious all on its own, but you can also add a pat of butter or a smear of cream cheese.
If you love all things pumpkin, I have a few more amazing things for you to bake this pumpkin season! This pumpkin chocolate chip cake is an easy dessert or if you're a streusel lover, I recommend this gluten free pumpkin coffee cake.
Ingredient Notes
This easy sweet treat requires a handful of simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written.
- 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.
- Large Eggs - Eggs help to build the structure of the bread. If you're trying to make this bread vegan, I think flax eggs would be the best egg replacement here.
- Oil - Vegetable oil, canola oil, coconut oil, or avocado oil all work well - just choose one with a neutral flavor.
- Non-Dairy Milk - I typically use unsweetened coconut milk or oat milk in my baking. But any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
- Ripe Banana - Your banana should be very ripe with lots of brown spots (or even a completely brown peel). Bananas sweeten as they ripen and the banana flavor gets stronger, making them perfect for banana bread. If your banana is leaking or smells fermented it should be discarded as it has spoiled.
- Pumpkin Puree - Be sure to pick up the canned pumpkin purée and not the pumpkin pie filling at the grocery store. And, since you're only using a portion of the can, consider checking out my collection of recipes that use leftover pumpkin puree.
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 Make 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 Banana Bread
You won't believe how easy it is to make this perfect fall treat. Like most quick bread recipes, it does not require a mixer to prepare.
Before you begin mixing, line a 9 x 5-inch loaf pan with parchment paper and set it aside.
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 extract, 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!
Expert Tip
To test for done, gently poke the top center of the loaf with your finger. If it springs right back, the banana bread is fully baked. If it leaves an indentation, cook for 2-3 minutes more and check again. If you underbake the banana bread, the center will sink as it cools.
Storage
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.
More banana bread recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Pumpkin Banana Bread
Ingredients
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
Instructions
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 °F (177 °C). 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.
Notes
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.
Melanie says
Tiffany, would this work in a bundt pan? Thanks!
For a bundt pan, you will need to double the recipe. It may take a little longer to cook, like 5-10 minutes longer. But the oven temperature can stay the same.
Genevieve says
I love everything pumpkin and this pumpkin banana bread looks fantastic! I love that you added banana to it too!
Swathi says
Banana pumpkin bread is perfect I made it for my friend who is gluten intolerent. She loved it.
Erin says
I had an old banana to use up and this was the perfect use for it! The bread came out great and had the perfect texture. Thanks!
Criss says
This gluten-free banana pumpkin bread is really tasty! It’s moist and full of flavor from the banana and pumpkin. A great treat for any time of day.
I'm so glad you like it!
Alexandra says
This is delicious - perfect alongside my morning coffee, and I absolutely love the streusel topping! Thanks for the great recipe!
I've been accused of being a streusel addict, but it's sooooo good 😉