Banana, Pumpkin & Date Bread (Gluten-Free) Recipe

Name: Banana, Pumpkin & Date Bread (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gluten-free oat flour; 1/2 cup coconut flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 2 eggs (lightly beaten); 3 medium ripe bananas (mashed); 1/4 cup maple syrup or honey; 1/4 cup coconut oil (melted); 1/4 cup pumpkin puree; 1/2 teaspoon vanilla extract; 1/4 cup dates (pitted and chopped); *optional: handful of pumpkin seeds for topping

Servings: persons

1 cup gluten-free oat flour
1/2 cup coconut flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 eggs (lightly beaten)
3 medium ripe bananas (mashed)
1/4 cup maple syrup or honey
1/4 cup coconut oil (melted)
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/4 cup dates (pitted and chopped)
*optional: handful of pumpkin seeds for topping

1
Preheat the oven to 356f degrees and line a loaf pan with parchment paper.
2
Mash the bananas and set aside.
3
Combine dry ingredients in a bowl.
4
Separately combine the coconut oil, syrup, vanilla, pumpkin puree and then stir into the mashed banana. Add mixture to the dry ingredients and fold in (do not over-mix, I used a spatula manually). You want this to be a little lumpy and not too thin, but properly mixed.
5
Add the chopped dates, one last fold, and pour the batter into your lined loaf pan.
6
Bake for 40-45 minutes. Cool on a dry rack for at least 15 minutes. The banana bread will be a little dense coming out of the oven and a little gooey. Top it off with some pumpkin seeds (optional) and let it sit on a cooling rack for approx. 10 minutes. Can serve after or can be stored in the refrigerated and either eaten cold or zapped quickly in the microwave.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup gluten-free oat flour, 1/2 cup coconut flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Banana, Pumpkin & Date Bread (Gluten-Free) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana, Pumpkin & Date Bread (Gluten-Free)

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