I made this gluten-free pumpkin banana bread the night before we boarded the plane for Kauai. I must confess that this is now my favorite banana pumpkin bread, though it is gluten-free it’s absolutely delicious and has fantastic consistency.
It sure came in handy as breakfast and snacks on the plane, the best part it is almost guilt free!
Organic Brown rice flour, coconut oil, pumpkin purée, bananas, nuts and eggs make this an ideal nutritious on the go food.
I did use some organic sugar which I find to be perfectly okay in moderation. It definitely beats any overpriced airport and airplane food lacking in nutrition, not to mention easy to pack and store for a few days.
We have been feeling so much better nowadays switching as much as possible to gluten free ingredients.
Occasionally we still have a classic rustic pizza night; super thin all purpose flour crust, but that’s my indulgence not an everyday lunch routine.
For this holiday season I’m sticking to my gluten free baked goods just to see if anyone can taste the difference.. Yeah I’m sneaky like that! When I have it on hand I also sprinkle the loaf with a handful of this ground walnuts, poppy and brown sugar mix.
Gluten Free Pumpkin Banana Bread Recipe
(Makes 1 loaf )
1/2 c coconut oil , organic
2 eggs , organic
1/2 c pumpkin purée + 2 tbsp
2 bananas, sliced
1/3 c coconut sugar , organic
1/2 c granulated sugar , organic
1 tsp vanilla extract
1 1/2 c brown rice flour , organic
1 tsp baking soda
1/2 tsp baking powder
a pinch of sea salt
3/4 c walnuts , toasted
1/4 c pumpkin seeds , toasted
2 tsp cinnamon
a dash of freshly grated nutmeg
1/3 c walnut poppy brown sugar mix, optional
In a medium bowl whisk together all of the wet ingredients.
In a separate bowl whisk together the dry ingredients reserving 1 tbsp of the walnuts and 1 tbsp of the pumpkin seeds.
Pour the wet mixture in the center of the dry ingredients and using a spatula fold to combine.
Pour Into a greased loaf pan and sprinkle with the reserved nuts and seeds, or the walnut poppy mixture. Gently pat them into the batter with your hand.
Transfer the loaf to a preheated 350″F and bake for 50 to 55 minutes until a toothpick inserted In the center comes out clean or almost clean.