Banana, Pumpkin & Date Bread (gluten-free)

By • November 13, 2014 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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}

Advertisement

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
  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.

More Great Recipes:
Fruit|Bread, Rolls & Muffins|Breakfast & Brunch|Desserts|Bananas