A one bowl gluten-free pumpkin peanut butter banana bread. Soft and chocolatey, with no pumpkin taste and the flavours are incredible. I recommend that you make this bread with the chocolate chips, but leave them out if you prefer. Its delicious, easy and celiac safe.
Why You’ll Love This Pumpkin Peanut Butter Banana Bread
When there’s one cup of gluten-free flour left in the cupboard and a can of pumpkin, this is the loaf to make. Everything stirs together in one big bowl. No mixer – minimal dishes and an hour later you have a soft, chocolatey, banana bread that tastes like fall and keeps you full. Peanut butter brings a little protein and pumpkin and whole grain flours brings the fibre.
Baked With Minimal Starches
This gluten-free pumpkin bread is made with my whole-grain flour blend: sorghum, millet and a little tapioca starch, bound with psyllium husk powder. Whole grains, low starch, no gums, which is the same philosophy behind my sourdough cookbook, “Gluten Free Sourdough Baking.” Whole-grain blends bring more fibre to the crumb than starch-heavy mixes, along with a tender crumb and deeper flavour. The eggs and psyllium husk powder work to hold everything together, similar to how gums would in a commercial blend.
Pumpkin Banana Bread Ingredient Notes
Peanut butter and pumpkin
Ripe bananas and pumpkin purée keep the crumb moist with no added oil. The peanut butter and eggs carry the fat. Pumpkin brings the fibre here, and between that, the peanut butter and the whole-grain flours, it’s a genuinely satisfying and moorish slice. The kind you reach for all week.
Spice and chocolate
A tablespoon of pumpkin pie spice boosts the flavour, and the chocolate chips… you need those!
Tips for the Perfect Pumpkin Peanut Butter Banana Bread
Mix the batter just until the dry ingredients are incorporated, as this helps keep a tender crumb
Don’t overmix
Start checking the pumpkin peanut butter banana bread at 55 minutes but expect the full 60. A toothpick should come out with moist crumbs, not wet batter (melted chocolate doesn’t count). If the top browns too quickly, tent loosely with foil.
Cool before slicing
Let the bread cool 15 minutes in the pan, then fully on a rack for it to finish setting as it cools.
Pumpkin Peanut Butter Banana Bread
Ingredients
Wet Ingredients
- 200 g ripe bananas 2 small bananas
- 200 g pumpkin purée
- 100 g smooth peanut butter
- 3 large eggs
- 80 g brown sugar packed
- 1½ tsp vanilla extract
Dry Ingredients
- 40 g sorghum flour
- 50 g millet flour
- 30 g tapioca starch
- 5 g psyllium husk powder 1½ tsp
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp fine salt
Instructions
- Heat the oven to 350°F (177°C) and line a 9×5-in loaf pan with parchment paper
- Mash the bananas smooth in a large bowl, then add in pumpkin, eggs and peanut butter. Whisking all together well
- Add brown sugar, spices, and flour. Gently fold until just combined. Don’t overmix!
- Fold in the chocolate chips, pour the batter into the pan, and smooth the top. Then, add a handful of chocolate chips on top.
- Bake for 60 minutes, until a toothpick comes out with moist crumbs (not wet batter).
- Cool 15 minutes in the pan, then lift out and cool on a rack before slicing.
- Serve warm and cover for up to 3 days at room temperature.
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