Q: Can I add nuts to this banana bread?

A: That’s a fantastic suggestion! Sometimes I add pecans, but walnuts would also be a great addition!

Q: Will I need to add extra maple if I don't add chocolate?

A: Nope. The loaf turns out sweet and flavorful on its own, so feel free to skip the chocolate if you prefer it plain.

Q: Can I use fresh pumpkin instead of canned?

A. Someone is very fancy, and you sure can! Simply roast the fresh pumpkin until it's soft, then cool it before blending it into a smooth purée and mixing it into the batter.

Gluten-Free Honey Nut Pumpkin Banana Bread

Description

This made-over banana bread is packed with those autumnal flavors you know and love! My Gluten-Free Honey Nut Pumpkin Banana Bread combines ripe bananas, smooth pumpkin purée, and roasted honey nut squash for a loaf that’s moist, lightly sweetened, and full of better-for-you ingredients. Perfect for your morning coffee, an afternoon snack, or an after-dinner dessert!

Ingredients

Scale

1 Cup honey nut squash, roasted
3 Medium bananas, mashed
1/2 Cup pure pumpkin purée
1 3/4 Cups gluten-free all-purpose flour
2 Large eggs
1/4 Cup apple sauce
1/4 Cup maple syrup
2 Tablespoons plant-based milk
1 Tablespoon coconut oil, melted or MCT oil
1 Teaspoon vanilla extract
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon Ceylon cinnamon
1/4 Teaspoon ground ginger
1/8 Teaspoon nutmeg
1 HU bar chocolate, chopped, or 1/2 cup HU chocolate chips

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Instructions

Remove your eggs from the fridge so they can come to room temperature.
Preheat your oven to 400°F.
Peel the honey nut squash, scoop out the seeds, and cut it into small ¾-inch cubes. Spread the cubes evenly on a parchment-paper-lined baking sheet. Coat the cubes lightly with coconut oil and a sprinkle of cinnamon. Roast until they’re soft, about 25-35 minutes, flipping them halfway through. Set them aside to cool while you prepare the batter.
Lower your oven temperature to 350 °F and lightly grease an 8×4-inch loaf pan with coconut oil or coconut oil spray.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg.
In a separate bowl, mash the ripe bananas until smooth. Add the pumpkin purée, unsweetened applesauce, eggs, pure maple syrup, plant-based milk, melted coconut oil or MCT oil, and vanilla extract.
Whisk until everything is blended.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
Fold in the cooled roasted honey nut squash and chocolate, and give it one last gentle mix.
The batter should be thick like cake batter but easy to spread. If it looks a little too thick, add a tiny splash of milk until it loosens slightly. Pour it into the prepared loaf pan and smooth the top with a spatula.
Bake for 40 to 50 minutes, checking around the 40-minute mark. If the top starts browning too quickly, tent it with parchment paper.
When a toothpick inserted in the center comes out clean or with just a few moist crumbs, it’s done. Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Once it’s ready, slice and serve.
Enjoy the soft, flavorful mix of banana, pumpkin, honey nut squash, and chocolate in every bite!