Paleo Pumpkin Banana Bread (Gluten-free, Grain-free, Sugar-Free)

What’s inside: You know what happens when you combine banana bread and pumpkin bread? Pure Fall magic. This recipe unites the best of these two bread worlds into one delicious loaf that also happens to be gluten-free, grain-free, and sugar-free. What are you waiting for? Get to baking!

What Makes This Paleo Pumpkin Banana Bread So Great?

First of all … PUMPKIN. BANANA. BREAD. ‘Nuff said.

Secondly, this recipe is Paleo-friendly. You won’t find any pesky gluten or refined sugar here.

In fact, remember that all-purpose Paleo flour blend I told you about a while ago? Well, it’s been a while since I’ve used it. So, I brought in the big guns because I was in the mood for pumpkin bread and banana bread all at the same time and just-so-happened to have two brown bananas sitting on the countertop basically begging to be used. Hence, this Paleo Pumpkin Banana Bread recipe was born.

Looking for homemade gluten-free sandwich bread? Try my popular buckwheat flour bread that’s great for any baking level. It’s vegan (egg-free), too!

Pumpkin Banana Bread Is Not New … but My Paleo Version Is!

I thought I was being so original and that my cravings were creative. Ha! Joke’s on me. Turns out a lot of people had the same craving and created their own pumpkin-banana masterpieces. But I knew mine needed to be Paleo and that I had that all-purpose Paleo flour I could easily substitute in at a one-to-one ratio. I also wanted to make sure I achieved a perfectly moist crumb that I could feel good about eating … and man, did I succeed.

Also, a lot of recipes out there called for copious amounts of sugar, oils I knew wouldn’t agree with my stomach, and supermarket spice mixes. So, I decided to execute some control, which resulted in less added sugar, coconut oil, and my own homemade pumpkin spice mix. And voilà! Paleo pumpkin perfection.

How to Make Your Own Pumpkin Pie Spice Mix

Speaking of my homemade spice mix, here’s how you can make it, too:

• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground clove powder

Use this as a baseline and adjust to your taste.

Ripe Bananas Are Key to This Pumpkin Bread

What I love about baking with fruit is that it will add most of the necessary sweetness. So, let’s just take a moment to thank the magic that is ripe bananas. They are critical to this recipe. If your bananas ain’t brown, WAIT. HALT. DO NOT PASS GO. Yellow bananas will not offer the same flavor or sweetness as their ultra-ripe cousins. Give those babies some time.

For this Paleo pumpkin banana bread, I added a bit more sweetness by the way of maple syrup to complement the bananas and pumpkin, which worked very well. It’s not overly sweet (because nothing I bake is… #sorrynotsorry), but it is sweet enough that my husband liked it. (He is, after all, my personal litmus test.)

This pumpkin bread satisfied my sweet tooth on a rainy, windy weekend that just needed some homemade baked good. I mean, there’s nothing cozier than staying in and baking a fresh loaf, AM I RIGHT?! Paired with an equally cozy Netflix binge, of course.

I hope you love this bread as much as I do!

MORE PUMPKIN RECIPES TO TRY

If you’re loving pumpkin season, you MUST try my other pumpkin recipes:

• Paleo Flourless Pumpkin Muffins
• Pumpkin Spice Turmeric Latte (PSTL for short!)
• Paleo Dirty Pumpkin & Sage Risotto (AIP, Grain-free, Whole3o)
• Paleo Pumpkin Pie
• AIP Pumpkin Pie Crumb Bars
• Chocolate-covered Pumpkin Banana Truffles (Paleo, Vegan, AIP-friendly, Raw)

How to Make the Best Paleo Pumpkin Banana Bread

Paleo Pumpkin Banana Bread (Gluten-free, Grain-free, Sugar-Free)

3.74 from 64 votes

Naturally sweetened by banana and a touch of maple syrup, this simple classic recipe using All-purpose Paleo flour has a perfectly moist crumb! (paleo, gluten-free, grain-free, refined sugar-free)

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Author: Alison Marras

Yield: 1 loaf

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Ingredients

• 2 ripe bananas (spotted)
• 3 1/2 Tbsp melted coconut oil or ghee
• 3/4 cup pumpkin pureé
• 3 Tbsp maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar
• 1 1/2 cups Paleo All-Purpose Flour* (see notes)
• 1 tsp baking soda
• 1 tsp gluten-free baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground clove powder
• pinch of salt

Instructions:

• Pre-heat the oven to 350 degrees, and grease and/or line a bread baking tin. (* I use a 7×3, linked in the notes.) Set aside.
• To a large mixing bowl (for your stand mixer if using one), add the bananas (break off into small pieces), melted oil or ghee, syrup, and pumpkin pureé. Mix all ingredients together until well combined using a masher or your stand mixer. While still mixing, add in the egg, vanilla and apple cider vinegar. Once mixed well, let sit.
• Now, combine the dry ingredients separately. In a mixing bowl, add flour, baking soda and powder, spices, and salt. Whisk together and ensure no clumps remain.
• Start mixing your wet ingredients slowly again, and — while mixing — add your dry flour mixture in slowly so it can incorporate evenly.
• Once your batter is thoroughly mixed, pour into your lined/greased bread pan. Bake for 50-55 minutes until a toothpick at the center comes out clean when tested.
• Let your bread rest for a few minutes, then transfer it to a drying rack. Let it rest further for at least 10 minutes or so (it will be soft in the middle if you try to cut it). Then, with a bread or serrated knife, slice and serve! I love it with a schmear of ghee.

Notes:

* Make sure to check out my Paleo all-purpose flour recipe or buy your own here.

*And you can find my bread pan here.

Diet: American

Course: Dessert