Pumpkin season is upon us, and this Pumpkin Banana Chocolate Chip Bread is the perfect way to ring in the season. I know it's a little early, but there's nothing wrong with embracing your fave season a few weeks early! I love all things fall, crisp weather, sweaters and the return of cozy comfort food. This vegan take on a pumpkin banana bread is made with just a few ingredients, and it tastes amazing. To make this one gluten free, I used an all purpose gluten free flour that I got from Trader Joe's. It was the first time I baked with it, and I love how the texture of the bread turned out! I hope you guys enjoy this!

I bought the organic unsweetened pumpkin from Whole Foods. Trader Joe's also carries a great one too.

Here's what you need for this Pumpkin Banana Chocolate Chip Bread:

Pumpkin puree
Mashed ripe bananas -- make sure they're really ripe! Your bread will be even sweeter and richer in flavor
Maple syrup
Vanilla extract
All purpose gluten free flour -- I found mine at Trader Joe's, but Bob's Red Mill has a good All-Purpose Gluten Free Flour as well as a 1:1 Gluten Free Baking Flour
Cinnamon
Pumpkin spice
Baking soda
Baking powder
Chocolate chips -- dairy-free to keep the recipe vegan
A flax egg -- made from just flaxseed meal and water!

FLOUR NOTES: I've also tested this recipe using half oat flour and half all purpose gluten free flour, and that's worked well too! If you use almond flour, I would add an extra 2 tbsp to 1/4 C. Monitor the texture. I also like mixing oat and almond flour as well for other banana breads so I believe it would work well here too. I will be sharing on my IG stories and updating this blog post as I test more.

CategoryBreakfast, Banana Bread, Dessert, Fall, Gluten Free, Pumpkin, Seasonal, Vegan

Yields1 Serving

Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients:

½ cup Pumpkin Puree

2 Ripe Bananas, Mashed

½ cup Maple Syrup

1 tsp Vanilla

1 Flax Egg (3 Tbsp water + 1 Tbsp flaxseed meal, mix and let sit for 10 mins)

2 cups All Purpose Gluten Free Flour (or half oat flour, half gluten free flour)

1 tsp Cinnamon

1 tsp Pumpkin Spice

½ tsp Baking Soda

½ tsp Baking Powder

½ cup Dairy Free Chocolate Chips

Directions:

Preheat oven to 350.

Combine mashed bananas, pumpkin puree, maple syrup, vanilla, and flax egg. Mix until well combined.

Add in dry ingredients to the mixture: gluten free flour, cinnamon, pumpkin spice, baking soda, and baking powder. Mix very well again until a thick batter is formed. Fold in chocolate chips.

Line a standard loaf pan with parchment paper and grease with coconut oil spray. Pour batter in and shake the pan to even out the batter. Sprinkle more chocolate chips on top.

Bake for 45 minutes. Let cool (if you can wait), slice and enjoy!

*You can store in the fridge for 4 days or freeze for up to 3 weeks. This is best enjoyed heated up with some melty nut butter on top!

If you loved this Pumpkin Banana Chocolate Chip Bread, make sure to check out some of my other recipes!

Ingredients