Pumpkin and banana are two of my favorite flavors to use in my gluten free cooking, so when I saw a King Arthur Flour recipe for Pumpkin Banana Bread I knew I had to give it a try.
The original recipe for this was not gluten free, but with a few changes I was able to adapt it and the results were really good.
This is perfect for the holidays and is another one of those recipes where no one will be able to tell it is gluten free.
Gluten Free Pumpkin Banana Bread
Two classics are combined into one delicious bread.
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 3 tablespoons honey
- 2 eggs
- 1 cup pumpkin puree, (canned pumpkin)
- 1 cup mashed bananas
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 3 tablespoons potato starch
- 1 1/2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- In a large bowl beat together butter, sugar, honey, eggs, pumpkin, banana, and buttermilk.
- In a small bowl combine rice flours, potato starch, tapioca starch, xanthan gum, baking powder, baking soda, salt, and cinnamon and add to butter sugar mixture. Stir just to combine well.
- Pour into a greased loaf pan and bake at 350 for 55-60 minutes or until done.
- Let cool for 10 minutes and then remove from pan to wire rack to cool.
Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 332mgCarbohydrates: 39gFiber: 2gSugar: 18gProtein: 4g
Nutritional values are approximate and aren't always accurate.
With the holiday provinding so many other foods to eat, I’ve got bananas needing to be turned to bread. I just came to re-get your banana bread recipe, but this looks scrumptious. I am not a huge fan of banana like my family is, but I love pumpkin and banana bread is the only way I eat banana. I’ll restock pumpkin and let you know how it goes over.
Salt is in the instructions, but not the ingredient list.
3/4 of a teaspoon salt. Thanks for letting me know that it was missing. I will get that fixed right now.
This IS scrumptious! We couldn’t wait for it to cool after dinner, it smells so good. Anyway, it smells like banana but the combination of banana and pumpkin in the tasting is really good. Neither one dominates. I barely notice the cinnamon, so it’s probably just right for most people, but I like strong spices so I think next time I will try the traditional pumpkin pie spice combination. (Maybe the 3/4 instead of 1/2 teaspoon of salt may help boost that flavor too.)
I am so glad you enjoyed it! I also thought the combination was perfect together and made for a very moist bread. I agree you could easily add more cinnamon to this or even a pumpkin pie spice and it would be good. Thanks for letting me know you enjoyed it.
It sounds good, but I would never have thought up that combination myself. I’ll have to give it a try and see what my family thinks.