These gluten-free pumpkin banana chocolate chip loaves bake up fluffy and moist, with enough to share!
I love many things about fall. Here in Texas, oppressive heat gives way to crisp, sunny days that beckon me outside. Gold, crimson, and rust-colored leaves float to the ground like nature’s confetti. I dig my favorite boots and sweaters out of the closet.
Then there’s the food. Apples, pears, cinnamon spice, and, of course, pumpkin. I can’t let the season go by without baking something with pumpkin. Of course pumpkin pies are a Thanksgiving staple, but I’m talking pumpkin breads and muffins that make me look forward to breakfast or snack time or whenever I want something a little sweet.
Yesterday I was craving a pumpkin-flavored treat. Then I noticed the bananas turning brown on my counter. Could I find a recipe that combined the two? It turns out, I could, but it was not gluten free.
In November eight years ago, my daughter was diagnosed with celiac. Since then, I’ve been on a quest to find great GF recipes, and if I couldn’t find them, to convert a gluten-filled recipe.
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This recipe I found on Pinterest from Together as a Family combines a few of my favorite things. I adore pumpkin and chocolate and banana and chocolate, but Banana Pumpkin Chocolate Chip Bread brings them all together. I worried that the banana would overpower everything or that the combo would taste weird. But the flavors played together nicely. The bread baked up fluffy and moist. Winner, winner, quick bread for dinner. Or breakfast, or snack. If your family is not GF, just use regular flour.
I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because it’s one of the better ones out there without being the most expensive. And I find it wherever I’m shopping: Kroger, Walmart, Target, Amazon, Sprouts. Pretty much anywhere.
Early in our GF journey, I started out mixing my own flour blend. But it’s not convenient to have four different types of ingredients on hand, and you have to mix them up in different ratios. It’s a major hassle, so I don’t do it anymore.
Anyway, back to this yummy GF pumpkin banana chocolate chip bread. It turned out so fluffy in texture that I was amazed! It makes two loaves, so make sure you get a big mixing bowl when you combine wet and dry ingredients.
Without further ado, the recipe.
Gluten-free Pumpkin Banana Chocolate Chip Bread
This recipe combines pumpkin, banana and chocolate chips into fluffy, moist loaves good for breakfast, snacks, or any time.
Ingredients
- 11 Tbsp. softened butter
- 1 ⅓ cup granulated sugar
- ½ tsp. vanilla
- 4 large eggs
- 1 cup pureed pumpkin
- 1 cup mashed bananas (2 large)
- 3½ cups gluten-free baking flour I use Bob's Red Mill 1-for-1 baking flour
- 2 tsps. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsps. pumpkin pie spice
- 1⅓ cups semisweet chocolate chips
- 1 Tbsp. gluten-free baking flour
Instructions
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Preheat oven to 350 degrees and spray two 9x5-inch loaf pans with non-stick cooking spray.
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In a LARGE mixing bowl beat together softened butter, sugar, vanilla and eggs.
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Add the pumpkin and banana and stir until combined. Don't worry about lumps in the batter.
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In a second bowl, mix together dry ingredients: flour, baking powder, Baking soda, salt and pumpkin pie spice.
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Gradually add dry ingredients to wet, stirring just until combined. Overmixing here will make your bread tougher.
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Stir the 1 tablespoon of flour into the chocolate chips. Add one cup of chocolate chips to the batter. Reserve 1/3 cup to sprinkle on top. The flour keeps the chocolate from sinking to the bottom of the pan.
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Divide the batter into the two loaf pans. Sprinkle the chips on top.
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Bake for 50-60 minutes, covering the loaves loosely with foil for the last 15 minutes or so to keep the tops from getting too brown.
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Let cool for 15 minutes in the pan, then take the loaves out to finish cooling on a wire rack.
Recipe Notes
Be sure to use pureed pumpkin, not pumpkin pie filling. Test the loaves for doneness with a toothpick. Crumbs on the toothpick are okay, but you shouldn't see wet batter on it. You can use milk chocolate chips or mini chocolate chips. Your choice or what you have in the pantry.
If this recipe looks good, save it with the Pin below. Here are a few other GF baked goods I like to make in the cooler part of the year:
Another banana winner: Gluten-free Banana Chocolate Peanut Butter Surprise Muffins
My delicious Gluten-free Cranberry White Chocolate Oat Bars
And for one or two craving a sweet fall treat: https://www.plumprairieranch.com/gluten-free-apple-crisp-in-a-mug/Gluten-free Apple Crisp in a Mug.
