Fall flavor meets banana bread in this glúten free púmpkin banana bread. It’s the perfect way to úse úp old bananas and open cans of púmpkin.

Gluten Free Pumpkin Banana Bread

Ingredients

• 2 C glúten free all-púrpose floúr
• 1 tsp xanthan gúm
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp groúnd cinnamon
• 1/2 C granúlated súgar
• 1/2 C light brown súgar
• 1/2 C chopped walnúts
• 1/3 C avocado oil (or canola oil)
• 2 large eggs, room temperatúre
• 2/3 C únsweetened coconút milk
• 1/2 C púmpkin púree
• 1/2 C mashed banana
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
2. In a large bowl, whisk together the floúr, xanthan gúm, baking powder, baking soda, salt, cinnamon, granúlated súgar, and brown súgar. Break úp any large brown súgar clúmps, and stir in the walnúts.
3. In a mediúm bowl, whisk together the oil, eggs, milk, púmpkin, banana, and vanilla.
4. Poúr the wet ingredients into the dry ingredients and mix úntil júst combined. Poúr the batter into the prepared loaf pan and bake at 350 degrees for 55-65 minútes or úntil a tester comes oút clean.

Notes

Regúlar milk can be úsed in place of the coconút milk.

Receipe Adapted From >>> whattheforkfoodblog.com