This makes 5 mini loaves and is super moist and yummy for a gluten-free recipe. I like the walnut and craisin variation. You will LOVE this easy recipe and and it may even become a holiday favorite! Gluten-free, low fat, heart healthy.
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Gluten-Free Banana Pumpkin Bread
Yield: 5 mini loaves
4 ripe bananas
1.5 cups sugar
Half of a 15 oz. can pumpkin puree
½ stick butter
2 cups of Cup for Cup™ wholesome gluten-free flour
1 tablespoon aluminum free baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
2/3 cup chopped walnuts
2/3 cup craisins (dried cranberries)
Preheat oven to 365°. Cream butter, sugar, bananas and pumpkin, add vanilla.
Whisk GF flour, spices and baking powder and add to the wet ingredients. Portion into mini loaf pans and bake till a knife comes out clean when inserted.
©2016 Aron Bradley