Gluten Free Pumpkin + Banana Filled Chocolate Bread
Fall is in the air or at least it’s on the way. AND that means pumpkin, everything!
Check out that insane orange color – just 1 cup of pumpkin, very ripe bananas and lots of mini chocolate chips. It’s so good.
A basic banana bread recipe with low sugar (only 1/2 cup of brown sugar) and with my my new favorite gluten free flour and the best mini chocolate chips.
Farm fresh eggs, high quality salted butter and vanilla extract with some simple folding and mixing. Just bake it and enjoy.
Get ready.
This is my first official Fall baking recipe. So many more, that I’ve written down on countless sticky notes and in my kitchen notebook.
What foods do you love in the Fall?
I love baking with pumpkins and apples. Plus savory dinners and slow roasted chicken..YES!
Here are more Fall recipes to enjoy!
Gluten Free Pumpkin + Banana Filled Chocolate Bread
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Tis the season – full of bananas, pumpkin + chocolate chips. Just perfect.
Ingredients
- 4 tablespoons salted butter, melted
- 2 eggs, room temperature
- 1 cup pumpkin puree
- 3 very ripe bananas, mashed
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups gluten free flour blend
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350F. Grease a loaf pan with butter or place parchment paper inside and set aside.
- In a large mixing bowl, combine the melted butter, eggs, pumpkin and brown sugar. Mix with a wooden spoon or rubber spatula until combine. Add in the mashed bananas and mix until combine.
- Add in the remaining ingredients – flour, baking soda, baking powder, salt, cinnamon and chocolate chips. Fold all the ingredients together and don’t over beat or mix.
- Pour the batter into the prepared pan and bake for 1 hour or until the center is cooked through.
- Remove from the oven and let cool in the pan for 5 minutes. Remove the bread from the pan and let cool for at least 35 minutes on a wire rack, before slicing into.
Notes
Let cool over night for best results. It helps with cutting and for the bread to be less crumbly when cutting it. It’s hard to wait that long, I know.
- Prep Time: 10
- Cook Time: 60
- Category: baking
- Method: oven
- Cuisine: bread
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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