This easy grain-free pumpkin spice banana bread is perfect for fall breakfast, brunch, or dessert! Eat it warm with melted butter or coconut oil, or plane by itself. It’s a delicious treat that carries a nostalgic fall flavor!
Pumpkin Spice Banana Bread
Autumn is the perfect time for all the pumpkin things. Pumpkin spice this and that is everywhere, but I’m not the hugest fan of it by itself, so I’ve been fooling around with adding it to other things. Like banana bread. And you can probably guess by the fact that this recipe is on my blog that this pumpkin spice banana bread is a keeper in my opinion! It’s not too pumpkin-y, and not too spicy. But you can make it more of both, if you like!
Bananas & pumpkin. I find the ratio of bananas to pumpkin in this recipe to be just right. If you’d like your bread a little more pumpkin-y, you can reduce the amount of bananas to two and up the pumpkin to 1 cup. This will also work vise versa, if you want more banana flavor than pumpkin flavor. A medium-sized banana equals about 1/2 cup of pumpkin puree.
Eggs. I have not tried this recipe with an egg replacer. However, based on my experience with banana breads and eggs, it should pretty well with one. I would use flax eggs, or more banana or pumpkin.
Sweetener. I love Azure Standard’s organic coconut sugar in this pumpkin spice banana bread! If you’re looking for something with no added sugar, you can leave the sugar out. Just note that the bread won’t be as sweet (surprise!). You might want to add another 1/4 cup cassava flour instead of the sugar, as well.
Flours. I haven’t tried any other flours in this recipe. Since going grain-free, cassava and coconut have become my favorite baking flours and they make such a wonderful banana bread! Feel free to mess around with the cassava, trading a little for almond flour, if you want. Just be aware that this will change the texture of the finished loaf.
Spices. You can sub the cinnamon, ginger, cloves, and nutmeg for any pumpkin pie spice blend that you love. If you don’t like one of the spices, you can leave it out as well. Or up the quantity called for if you really like things pumpkin spicy! I personally love all the ginger, but I tamed it back in this recipe for the sake of more normal people. 😉
More pumpkin goodness.
If you’re looking for more delicious gluten-free (and grain-free!) pumpkin recipes, here are a few of my favorites.
- No-Churn Pumpkin Cheesecake Ice Cream
- Pumpkin Spice Muffins
- Paleo Pumpkin Sponge Cake
- Chocolate Pumpkin Pie
- Pumpkin Pie Pancakes
- Paleo Pumpkin Eggnog
- Honey Orange Pumpkin Pie in the Instant Pot
- Chocolate Pumpkin Spice Bread
- Savory Pumpkin Muffins with Apple & Sage
- Mini Cinnamon Pumpkin Donuts
- Paleo Pumpkin Mocha Brownies
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Grain-Free Pumpkin Spice Banana Bread
Free from grain, gluten, and dairy.
- 3 bananas
- 2 eggs
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or olive oil (make sure coconut oil is softened)
- 1/2 cup pumpkin puree (learn how to make your own!)
- 3/4 cup buttermilk or full-fat coconut milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups cassava flour
- 1/3 cup coconut flour
- 3 scoops collagen powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda*
- 1 teaspoon cream of tartar*
Preheat oven to 350 and line a 9×5 inch loaf pan with parchment paper.
In large bowl, mash bananas, then whisk in remaining liquid ingredients (eggs through vanilla) and coconut sugar.
Dump dry ingredients on top and mix quickly to combine. Don’t over-mix or the bread won’t rise well.
Pour into prepared loaf pan and bake in preheated oven for 40-50 minutes, or until toothpick comes out clean.
Cool for 10 minutes before removing from the pan.
*baking soda and cream of tartar can be substituted for 2 teaspoons of baking powder