Ingredients:

  • 1 cup mashed ripe bananas (225g)
  • 1 cup pumpkin purée (245g)
  • 1/3 cup maple syrup (80ml)
  • 1/4 cup melted coconut oil (60ml)
  • 2 large eggs
  • 1 tsp vanilla extract (5ml)
  • 2 cups gluten-free all-purpose flour blend (260g)
  • 1/3 cup coconut sugar (65g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (2g)
  • 2 tsp pumpkin pie spice (4g)
  • 1/2 tsp salt (3g)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until nearly liquefied. Whisk in the pumpkin purée, maple syrup, melted coconut oil, eggs, and vanilla until smooth and emulsified.
  3. Sift the gluten-free flour, coconut sugar, baking soda, baking powder, pumpkin spice, and salt directly into the wet ingredients.
  4. Using a spatula, gently fold the mixture together. Stop as soon as no streaks of flour remain to avoid incorporating too much air.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 70 minutes until the edges pull slightly away from the pan, the top is mahogany brown, and a toothpick inserted in the center comes out clean.