Pumpkin Peanut Butter Banana Bread
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. It's delicious, easy and celiac safe.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
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
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.
Keyword gluten free fall recipes, Gluten Free Pumpkin Bread, one bowl banana bread, whole grain gluten free baking