Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.
You guys, I did it. Last year I started with the pumpkin in September, which was uncharacteristically early for me. This year, I cracked open my first can of pumpkin in August. Yep, August. And I’m not sorry.
I made three recipes with the one can of pumpkin – this gluten free pumpkin banana bread, chocolate chip pumpkin muffins (which I’ll share with you soon), and some pumpkin spice coffees just for the fun of it.
I started working on this recipe last fall when I had some extra opened cans of pumpkin to use up after Thanksgiving. Since I always have over-ripe bananas (they’re seriously the bane of my existence), I thought I’d combine the two and make an easy breakfast bread.
Got overripe bananas but aren’t feeling the pumpkin yet? Try my double chocolate banana bread or gluten free banana oat muffins, you won’t regret it. If you’re ready for full-on pumpkin, my pumpkin chocolate chip bread or gluten free pumpkin muffins should hit the spot 🎃
This gluten free pumpkin banana bread is so good. I love a good schmear of cream cheese on it 👌🏼 If cream cheese isn’t your thing, butter will do just fine. I’ve recently discovered lactose free cream cheese which we’re loving SO much more than the dairy free cream cheese.
Sometimes, it’s hard to really get a good non-dairy sub for something. While the dairy free cream cheese we usually use isn’t bad, it’s just not real cream cheese. Any way you eat it, it’s up to you. And it’s fantastic. Enjoy!
BE SURE TO FOLLOW ME ON INSTAGRAM AND HASHTAG #WHATTHEFORKFOODBLOG OR TAG @WHATTHEFORKFOODBLOG – I LOVE SEEING WHAT YOU MAKE!
IF YOU LOVE THIS RECIPE FOR gluten free pumpkin banana bread, BE SURE TO FOLLOW ME ON SOCIAL MEDIA SO YOU NEVER MISS A POST:
| SNAPCHAT – WHATTHEFORKBLOG |
SIGN UP FOR MY FREE NEWSLETTER SUBSCRIPTION FOR NEW RECIPES AND EXCLUSIVE GIVEAWAYS