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Gluten-Free Pumpkin Spice Banana Bread

This banana bread is darker than some due to the molasses in the recipe, and the coconut palm sugar which is darker than cane sugar. I also used frozen overripe bananas which are darker than fresh bananas. It actually tastes a bit like gingerbread. To make this gluten-free, I used a combination of almond flour and King Arthur Gluten-Free Whole Grain Flour Blend. For a little more spice, I substituted pumpkin pie spice for cinnamon. My husband especially enjoyed this bread topped with fresh peach puree.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 loaf


  • 3 large ripe bananas peeled and mashed
  • 1/2 cup organic coconut palm sugar
  • 1/4 cup olive oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 1 cup gluten-free whole grain flour blend
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon sea salt


  1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray.
  2. Place bananas in a large bowl. Add sugar, oil, molasses, and vanilla and mix well.
  3. In a medium bowl, sift together almond flour, whole grain flour mix, baking soda, pumpkin pie spice and salt. Gradually add to wet ingredients and beat until mixed thoroughly.
  4. Pour into pan and bake until toothpick comes out clean, about 40 minutes.

Recipe Notes

Adapted from White Jacket Required by Jenna Weber.