Gluten Free Pumpkin Banana Bread (Dairy Free, Vegan Option)
This is a great fall and holiday recipe that combines a few classics rolled into one.This gluten free pumpkin banana break is a crowd pleaser, even for the pickiest of eaters.Its subtle pumpkin flavor is loved by all, and rounded out by cinnamon.You can add choclate chips, chunks or pieces if you woud like, which really make it somehing special.Best of all? This recipe is naturally gluten free and dairy free, and you can also easily make it vegan by switching out the eggs for apple sauce or sweet potato.
Ingredients
- 2 mashed bananas
- ½ cup pumpkin puree
- ⅔ cup coconut oil
- ⅔ cup white sugar
- 1 eggs or egg substitute equivalent
- 1 teaspoon vanilla extract
- 1 ¾ cups King Arthur Gluten Free Baking Mix
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 ½ cups allergy friendly chocolate chips and/or Chunks optional
Instructions
- Preheat oven to 350F.
- Grease a l loaf plan with coconut oil and set aside.
- First, prepare the wet ingredients by mashing two bananas in a large bowl.
- Add the pumkin, and mix well.
- Add the coconut oil and mix well until combined.
- Add the sugar and egg or egg substitute.
- In a smaller bowl combine the dry ingrdeitns: King Arthur Gluten Free Baking Mix, baking powder, and cinnamon and mix togeter well.
- Add the dry mixture to the wet mixture, and mix well until ingredeints are well incorporated.
- Stir in the chocolate chips, chunks, or pieces.
- Bake for 55-70 minutes, until a toothpick comes out clean.
Notes
If we're baking vegan bread like this, we like to use either sweet potato or apple sauce as an egg substitute. Use ¼ cup of applesauce or sweet potato per egg. Breads like this are very forgiving no matter how you would like to replace the egg.
We love chocolate chips in our banana bread, so we added them to our gluten free pumpkin banana bread! If you aren't a fan of chocolate, feel free to leave them out.
This bread is great served warm out of the oven, toasted, or at room temperature.