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}
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Ingredients
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1 cup
gluten-free oat flour
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1/2 cup
coconut flour
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1 1/4 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
cinnamon
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2
eggs (lightly beaten)
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3
medium ripe bananas (mashed)
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1/4 cup
maple syrup or honey
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1/4 cup
coconut oil (melted)
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1/4 cup
pumpkin puree
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1/2 teaspoon
vanilla extract
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1/4 cup
dates (pitted and chopped)
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*optional: handful of pumpkin seeds for topping
Directions
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Preheat the oven to 356f degrees and line a loaf pan with parchment paper.
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Mash the bananas and set aside.
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Combine dry ingredients in a bowl.
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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.
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Add the chopped dates, one last fold, and pour the batter into your lined loaf pan.
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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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