Gluten Free Pumpkin Banana Bread

I always love baking banana bread and this Gluten Free Pumpkin Banana Bread is so fun for fall. It's one of those cozy, comforting classics that never goes out of style. Come September, when the air starts to cool and all the things pumpkin show up, I can't resist baking up a loaf of this bread. This gluten free pumpkin banana bread is one of those really good recipes that feels like a warm hug; moist, tender and filled with fall flavors. I've been having so much fun converting my old favorite recipes into gluten free, dairy free and allergen free versions that everyone can enjoy. I always want people with allergies or intolerances to feel included at the table. In this recipe, the oat flour (which I usually make at home in under a minute using certified gluten free oats) gives it the most perfect, light and fluffy texture. Everyone is always shocked that it's gluten free!

Whether you're baking it for Thanksgiving, a fun fall weekend or just because you want something delicious and comforting, this is the sweet treat your whole family will want to devour! If you're looking for more pumpkin recipes, check out my Gluten Free Pumpkin Oatmeal Cookies, these Pumpkin Banana Chocolate Chip Cookies or my Vegan Pumpkin Pie Spice Chai Latte.

Why You'll Love This Recipe

Pumpkin and banana are the perfect balance of flavor that's not too sweet and packed with lots of taste.

Thanks to the oat flour, the incredible texture is moist, tender and just light enough to feel next level.

Made with simple ingredients like wholesome pantry staples you probably already have on hand.

A touch of pumpkin spice magic from the cinnamon and pumpkin spice adds that cozy fall flavor we all crave.

Melty chocolate chips make every bite even more wonderful. In my opinion, you can never have too many chocolate chips!

Comfort food with wholesome ingredients is what I'm after. This Gluten Free Pumpkin Banana Bread is a healthier, gluten free and allergen free twist on a classic. It's ideal for pumpkin lovers like me and anyone who loves baked goods.

This is the best fall baking favorite: a tasty and warm recipe to celebrate the flavors of fall; ideal for baking all season long.

Equipment Needed

I prefer to use a glass or stainless steel loaf pan because I like to focus on non-toxic and high-quality cookware! Swapping over to non-toxic products has played a large part in my health journey.

Ingredients Needed

Bananas: If you see bananas going spotty in your kitchen, it's a sign to make this Gluten Free Pumpkin Banana Bread recipe!

Vanilla: Just a tiny bit is great. This really adds warmth to the recipe.

Milk: Feel free to use your favorite kind of milk here. If you need dairy free, I love using coconut milk or almond milk.

Eggs: Regular eggs or flax eggs both work well in this pumpkin banana bread recipe. Use flax eggs if you are not able to tolerate eggs or have an egg allergy. Swapping out the eggs also makes this bread vegan.

Olive oil: Keeps the muffins moist and tender. You can use any neutral oil in this recipe.

Pumpkin purée: Homemade or canned are both great. Use pumpkin puree and not pie filling.

Oat flour: Here's my guide on How To Make Oat Flour if you want to try it. I usually make the oat flour homemade for this recipe. It's so easy to blend and takes about 1 minute. I use oats that are certified gluten free and I try to go for oats that are also glyphosate-free.

Baking soda and baking powder: Using a little of both gives the perfect lift. Double check your batches are fresh and labeled gluten free.

Pumpkin spice: Just your good old favorite brand. This gives the bread extra pumpkin flavor!

Coconut sugar: I love the caramel flavor it gives the banana pumpkin loaf.

Salt: Balances the flavors a bit.

Mini chocolate chippies: Keep extra for topping! If you need dairy free chocolate chips, try out the brand Enjoy Life Foods!

Step By Step Instructions

Step 1: Grab your ingredients. Preheat your oven to 350°F and line a loaf pan with parchment paper.

Step 2: In a large mixing bowl, whisk together the wet ingredients until smooth.

Step 3: Add the dry ingredients and stir until just combined. Fold in the chocolate chips.

Step 4: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If it starts browning too quickly, cover loosely with foil halfway through baking.

Step 5: Let it cool slightly, then slice and enjoy every cozy bite!

Storage

I store my leftover Gluten Free Pumpkin Banana Bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

To freeze, I'll wrap slices and store them in a freezer-safe bag for up to 3 months.

Variations

Fold in chopped pecans or walnuts into the Gluten Free Pumpkin Banana Bread batter.

Use dark chocolate chunks instead of chips. Great when I have leftover chocolate at home.

Try adding a pinch of nutmeg or cloves for a deeper, more aromatic pumpkin spice flavor.

Bake the batter in mini loaf pans or muffin tins for grab-and-go treats.

How To Serve 

Here are a couple of ways I love to enjoy my Gluten Free Pumpkin Banana Bread:

• Add shredded coconut and a drizzle of Maple Glaze Icing.
• Serve warm and buttered with a little vegan butter.
• With a side of coffee and my Dairy Free Pumpkin Spice Creamer if you're in the mood for lots of pumpkin treats!
• Bring it to a party or serve it for a brunch.
• Make a batch of it for a delicious dessert or to pair with coffee for a little treat.

Recipe FAQ

Can I substitute almond flour or coconut flour for oat flour?

No, I don't recommend it. Almond and coconut flours behave very differently in baking and would throw off the texture and moisture balance of this recipe.

Can I use butter instead of oil if I don't need this to be dairy free?

Yes, in this case I'd use it melted.

Do you have a cooking time for muffins instead of loaf?

Yes! Follow my guidelines in this Pumpkin Banana Chocolate Chip Muffins recipe.

Can I make this grain free?

Yes, just swap out at a 1:1 ratio with gluten free flour.

How do I know when it's fully baked inside? 

The loaf is done when the top is golden, slightly springy to the touch and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

What toppings go well on this bread? 

Try a smear of almond butter, a drizzle of maple syrup or a sprinkle of cinnamon sugar for an extra cozy touch. It's also amazing with cream cheese or a pat of butter if you're not dairy free.

Related Recipes

Be sure to try these fun fall baking ideas next:

Turkey Cupcakes

Air Fryer Apples

Caramel Apple Bark

Pumpkin Oatmeal Cookies

Caramel Apple Crumbl Cookies

If you make this Gluten Free Pumpkin Banana Bread and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.