Gluten Free Pumpkin Banana Bread
 
Prep time
Cook time
Total time
 
Don't let this fall season go by without tasting a loaf of this Gluten Free Pumpkin Banana Bread. With salted caramel and chocolate chips sprinkled throughout, you're gonna want all four loaves for yourself!
Author:
Recipe type: Bread
Serves: 4 mini loaves
Ingredients
  • 1 stick butter, melted
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tablespoon molasses
  • 2 large eggs
  • ½ cup Greek yogurt or sour cream (I use full fat)
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ¼ teaspoon xanthan gum (if your blend doesn't already contain it)
  • 2 cups minus 1½ tablespoons high quality gluten free all purpose flour (or my preferred blend of ½ cup white rice flour, ½ cup brown rice flour, ⅓ cup sorghum flour, ⅓ cup tapioca starch, and ¼ cup potato starch)
  • ¾ cup mashed ripe bananas (about 2)
  • ¾ cup 100% pure canned pumpkin
  • ¾ cup chocolate chips, plus more for topping
  • ¾ cup salted caramel baking chips, plus more for topping
Directions
  1. Preheat oven to 350 degrees. Lightly grease, with cooking spray, 4 nonstick mini loaf pans and set aside.
  2. In a medium sized microwave safe mixing bowl, heat butter for 45 seconds or until melted. Remove from microwave and whisk in both sugars and molasses. Add in eggs, yogurt or sour cream, and vanilla. Mix until smooth.
  3. In a smaller sized mixing bowl, sift together cinnamon, pumpkin pie spice, salt, baking soda, xanthan gum (if your flour blend doesn't already contain it, and gluten free flour (or my preferred blend of white rice flour, brown rice flour, sorghum flour, tapioca starch, and potato starch).
  4. Add dry ingredients to wet and mix until incorporated. Add mashed bananas (mash until very soupy) and pumpkin. Mix until well combined.
  5. Stir in chocolate chips and salted caramel chips with a spatula. Divide batter between 4 greased mini loaf pans. Sprinkle tops with a few chocolate and salted caramel chips. Gently push halfway into batter so they stick while baking.
  6. Bake loaves at 350 degrees for 35 mins or until tops are no longer wet, tops bounce back with touch of finger, and toothpick inserted into the center comes out clean with very few moist crumbs. Remove from oven and set on cooling rack for 10 minutes. Gently flip out and cool right side up on cooling rack.
  7. For leftovers, wrap completely cooled loaves in plastic wrap and store at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-pumpkin-banana-bread/