Banana, Pumpkin & Date Bread (gluten-free)

Author Notes: Naturally sweet, gluten-free, and the perfect way to use up those ripe bananas and leftover pumpkin puree! This bread is hearty, moist and delectable, perfect with a little butter!Alison Marras {Food by Mars}

Makes: 1 loaf


  • 1 cup gluten-free oat flour
  • 1/2 cup coconut flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs (lightly beaten)
  • 3 medium ripe bananas (mashed)
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil (melted)
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dates (pitted and chopped)
  • *optional: handful of pumpkin seeds for topping
In This Recipe


  1. Preheat the oven to 356f degrees and line a loaf pan with parchment paper.
  2. Mash the bananas and set aside.
  3. Combine dry ingredients in a bowl.
  4. Separately combine the coconut oil, syrup, vanilla, pumpkin puree and then stir into the mashed banana. Add mixture to the dry ingredients and fold in (do not over-mix, I used a spatula manually). You want this to be a little lumpy and not too thin, but properly mixed.
  5. Add the chopped dates, one last fold, and pour the batter into your lined loaf pan.
  6. Bake for 40-45 minutes. Cool on a dry rack for at least 15 minutes. The banana bread will be a little dense coming out of the oven and a little gooey. Top it off with some pumpkin seeds (optional) and let it sit on a cooling rack for approx. 10 minutes. Can serve after or can be stored in the refrigerated and either eaten cold or zapped quickly in the microwave.

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