I made this Gluten Free Pumpkin Banana Bread to take in the gym today for “trick or Treat”. Everyone loved it and wanted the recipe. This is the same banana bread recipe I have been using for years. This time, I added pumpkin and some different spices. It was even better than before.

Ingredients

2 cups gluten free all purpose flour (I use Pamela’s)

1 tsp baking soda

1/4 tsp salt

4 eggs

2 cups mashed ripe bananas (4 to 5 medium)

3/4 cup raw sugar

1/2 cup pumpkin (I use pumpkin in a can)

1/3 cup coconut oil

1 tsp vanilla

1 tsp pumpkin pie spice

1/2 cup chopped walnuts

Directions

In a large bowl combine all the dry ingredients, except for nuts. In  a small bowl whisk all wet ingredients. Stir into dry ingredients just until moistened. Fold in  1/2 of the walnuts.

Preheat oven to 350 degrees. Grease two 8×4 loaf pans. Pour bread mix into pans and put the other 1/2 cup walnuts on top. Bake for 45-55 minutes or until a toothpick placed in the center comes out clean. Cool for 10 minutes before removing from pans.

This bread is so easy to make and taste great. Let me know if you make my gluten free pumpkin banana bread. This recipe will also be in my new recipe book coming out before Christmas.

In good health,