Obsession-Worthy Gluten-Free Pumpkin Banana Bread
APPROXIMATE MACROS per sliceu003cbru003ecalories: u003cstrongu003e287u003c/strongu003eu003cbru003ecarbs: u003cstrongu003e45.6gu003c/strongu003eu003cbru003efat: u003cstrongu003e10.2gu003c/strongu003eu003cbru003eprotein: u003cstrongu003e7.4gu003c/strongu003eu003cbru003efiber: u003cstrongu003e4.8gu003c/strongu003e
Servings 4 servings
Calories 287kcal
Ingredients
- bread: 1 cup pumpkin purée 2 medium large ripe bananas, mashed (1 cup) 2 large eggs (or 2 flax eggs for vegan) 1/3 cup maple syrup 1/3 cup coconut sugar 1/4 cup runny nut butter (almond or cashew work best) 1 tsp vanilla extract or vanilla bean paste 1 1/2 cups gluten-free oat flour 1/2 cup almond flour 1 tsp baking soda 1 tsp baking powder 1 1/2 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp sea salt optional: 1/2 cup chocolate chips or chopped walnuts glaze: 3/4 cup powdered sugar 1 1/2–2 tbsp milk of choice (start with less and add drops until pourable) tiny squeeze of lemon juice
Instructions
- preheat oven to 350°f and line a 9x5 loaf pan with parchment paper or grease it well.
- in a large bowl, whisk together pumpkin purée, mashed bananas, eggs, maple syrup, coconut sugar, nut butter, and vanilla until smooth.
- in a separate bowl, mix oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and sea salt. fold the dry ingredients into the wet until just combined. do not overmix.
- pour the batter into the prepared loaf pan and smooth the top. bake for 48–50 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- for the glaze, whisk together powdered sugar, milk, lemon juice and optional vanilla until smooth and thick but pourable. drizzle over the cooled bread.
- allow the glaze to set at room temperature for 30–45 minutes before slicing or pop in the fridge to set faster. slice and enjoy!!