Pumpkin Banana Chocolate Chip Bread {Gluten-Free, Dairy-Free}
This gluten-free bread is full of fall flavors! Pumpkin, banana, and bites of chocolate chips make each bite delicious and comforting. Hints of ginger and spice make this a nice breakfast, snack, or sweet treat. Gluten-free, dairy-free, and lower sugar.
Equipment
- loaf pan
- Mixing bowls
- hand beater, stand mixer or whisk
Ingredients
- Nonstick cooking spray for the pan
- 1¾ cup gluten-free all purpose flour
- ¾ cup coconut sugar or granulated sugar of choice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs beaten
- 1 cup pure pumpkin puree
- 2 ripe bananas mashed (equals about ⅔ to ¾ cup)
- 1 teaspoon grated fresh ginger optional
- 1 teaspoon vanilla extract
- ½ cup chocolate chips plus an extra couple tablespoons for topping if desired
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x4 inch (or 8 ½ x 4 ½ inch) loaf pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on the long sides.
- In a large mixing bowl or bowl of a stand mixer, combine the flour, coconut sugar, pumpkin pie spice, baking powder, baking soda, and sea salt. Stir until blended.
- In a separate medium bowl, whisk together the eggs, pumpkin puree, mashed banana, ginger, and vanilla extract until creamy. Add the wet ingredients to the flour mixture and beat until a batter is formed. Fold in the ½ cup of chocolate chips. Allow the batter to rest for 20 minutes
- After resting, give the batter a good stir with your spatula and transfer to the loaf pan. Sprinkle the top with extra chocolate chips if desired. Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the loaf pan for 10 minutes, before removing the bread and allowing it to cool completely on a wire rack.