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!
ME BEFORE THE RECIPE…AND GIVEAWAY!!!
I’m gonna die. I was such a proud mama today. Both my girls ran in their school’s Fun Run fundraiser event, and just seeing them actually be excited about running…for once…in their entire lives…made me pretty darn happy, to say the least.
They both reached their goal of 35 laps. Don’t be too impressed. Each lap was literally 1/20th of a mile. I could hardly keep up with marking their shirts for each lap because they were coming around so fast. Braelyn started off hugging me each time she finished a lap until finally I told her she was holding up the line. No more hugs! Get out of my face and RUN!!! I’m such a nice mom.
I will say, though, they both impressed me because once they reached their goal amount, I was positive they would stop. But they didn’t. They both kept running until the Boosterthon was over. Can you say overachievers?! I wonder who they get that from? Hmmm???
Now do I see a future in running for either of my kiddos? NOPE. Not at all. If it takes bribing with popsicles, earning random prizes, blasting music, and thinking that they themselves are going to take home the fundraising money to get my kids to run, I’m pretty sure it’s not something they’re going to choose as an optional day to day activity “just for fun”.
Actually, most kids are in for a rude awakening the day they realize they have to exercise to be healthy and it’s not that fun. In fact, more often than not, it’s the opposite of fun. It’s grueling. Well, finishing is fun. And I will admit, I definitely get that runner’s high once I finish. In fact, I constantly have to remind myself of that feel good finish when I’m waking up at 5:15 in the morning, every single morning, to run 6 miles. I’d much rather stay in bed.
Now exercise may not be something that ever gets my kids out of bed in the morning, but you know what does??? BANANA BREAD!!!
My girls love banana bread, especially Braelyn. She asks for it literally every morning and rushes home from the bus each day to see if I’ve baked a fresh loaf. She even forgoes Halloween candy each night to eat a piece of warm banana bread with ice cream for dessert.
So here’s the deal. It’s about time I reach out to you all and give you the opportunity to taste this stuff. I get it; not everybody loves to bake from scratch. Also, I know lots of you out there opt to use store bought gluten free all-purpose flour instead of my preferred mixes for my banana bread or other baked goods. It’s still good, just not the same.
And thus, the only solution is to give one lucky winner free access to my homemade gluten free basic banana bread mix. Wahoo!!! Are you as excited as I am???
Now here’s all you have to do to enter this giveaway: comment below. Yep, that’s it. Comment on this post for a single entry, and if you’d like to earn more, hop on over to Instagram and tag 3 friends under my post. It’s that easy. Oh, and not to get all legal, but really the only stipulation is that you have to be in the continental United States for me to send it to you. Otherwise, feel free to enter.
The giveaway ends Monday morning at 6 a.m. MST and the winner will be announced that afternoon. Phew! I’m kind of nervous. This is my first giveaway, so be nice…please!
NOW FOR THE RECIPE…
On top of the chance to receive your own banana bread mix from yours truly, I’m gonna let the rest of you enjoy making this fabulous fall flavored Gluten Free Caramel and Chocolate Chip Pumpkin Banana Bread. It may have to be fall year round around here because I don’t think I can give up making this recipe come January 1st.
Just think of your favorite banana bread. Okay, picturing it??? Okey dokey. Now picture your most favorite pumpkin bread. Alrighty, now Mr. or Mrs. Favorite Banana Bread just married Mr. or Mrs. Favorite Pumpkin bread and popped out the most delicious pumpkin banana bread babies. They’re adorable and savagely edible.
Besides being the perfect consistency with spot on flavor, these little mini loaves are dotted with pockets of melty chocolate and sea salt caramel baking chips. Both Hershey’s and Ghiradelli sell sea salt caramel baking chips, and I suggest you go out and buy a bag. Like now.
I love the flavor in these loaves because it has just enough pumpkin to make you realize it’s pumpkin bread, but just enough banana to add that specific banana bread sweetness that is so addictive. The two really marry well together. Oh hey, that additional marriage reference wasn’t even intended. Haha!
These pumpkin banana bread loaves would be perfect neighbor gifts for the holidays. I handed out banana bread last year and it was so easy. Start baking now whenever you have overly ripe bananas on hand, and then wrap your cooled loaves from each batch in plastic wrap. Stick them in the freezer and pull them out when you’re ready to pass out goodies. They thaw perfectly. Easy peasy. I already have 6 loaves of banana, pumpkin, and zucchini breads in the freezer. Wonder who the lucky recipients will be???
So go on, send me ALL the comments!!! I’d love to hear from you. Tell me your favorite banana bread mix-ins, favorite memories associated with banana bread, your troubles baking banana bread…lay it on me. And good luck!!!
YOU MAY ALSO ENJOY:
- Gluten Free Old-Fashioned Oatmeal Raisin Banana Bread
- Gluten Free Basic Banana Bread: 3 Ways
- Gluten Free Toasted Coconut Toffee Banana Bread
- Gluten Free Chewy Pumpkin Chocolate Chip Cookies
- Gluten Free Healthy Chocolate Chip Pumpkin Bread
- 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
- Preheat oven to 350 degrees. Lightly grease, with cooking spray, 4 nonstick mini loaf pans and set aside.
- 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.
- 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).
- Add dry ingredients to wet and mix until incorporated. Add mashed bananas (mash until very soupy) and pumpkin. Mix until well combined.
- 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.
- 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.
- 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.