Even though it’s still in the 80’s and 90’s in Florida, I’m definitely getting into the fall spirit. And what better way to kick off fall than with a pumpkin chocolate chip banana bread recipe? It’s gluten-free, so all my Celiac/gluten-sensitive folks out there can enjoy this as well!
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Gluten-Free Pumpkin White Chocolate Chip Banana Bread
This was a simple recipe to make and is perfect for breakfast, a midday snack, or a healthy dessert! Anything that gets me more in the fall spirit is a must right now.
Fall is my absolute favorite season (I know, basic, amirite?). But since I live in Florida now, I feel like I’m not going to experience it as much as I did living in the Midwest.
It’s still 80/90+ degrees here every day, so getting in the fall spirit is a little more challenging than normal. But having sweet pumpkin treats to munch on throughout the day definitely helps. 😉
If you’re loving pumpkin spice everything right now, check out my new dairy-free pumpkin spice latte recipe! (Hot and iced versions)
Ingredients
- 2 cups gluten-free flour
- 2 tsp pumpkin pie spice (or cinnamon)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/4 cup sugar (or honey)
- 2 eggs
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 2 mashed bananas
- 1/2 cup white chocolate chips *or dairy-free white choc chips* (you can easily sub out dark chocolate or semi-sweet chips if you’re not a white chocolate person)
Directions
- Preheat the oven to 350 F. Grease the side of a loaf pan with butter (or baking spray).
- Add all the dry ingredients to a plate or small bowl (gluten-free flour, pumpkin pie spice, baking soda & powder, salt).
- In a large bowl, add the wet ingredients (oil, sugars, eggs, vanilla extract) & whisk until fully combined. Then add the mashed bananas and pumpkin. Stir until fully combined.
- Slowly pour the dry ingredient mixture into the bowl, bit by bit, stirring as you pour. Once it is fully combined, add in the white chocolate chips. Stir until fully combined.
- Pour the mixture into your greased loaf pan and add more chocolate chips on top if you’d like (or walnuts/pecans, etc.). Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 20 minutes then transfer to a wire rack to cool fully.
- Voila! Delicious pumpkin white chocolate banana bread. Top it with butter (or pumpkin butter if you’re feeling extra spirited) and serve. This will stay good at room temperature (in an airtight container) for about a week.
That’s all folks! I hope you enjoy this gluten-free pumpkin bread recipe as much as I have. Pair it with a delicious homemade vegan PSL or vegan honey vanilla latte for a sweet treat!
While you’re at it, check out some of my other fall-inspired recipes:
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Comment below with:
- What’s your favorite thing about fall?
- Are you more of a pumpkin spice or apple cinnamon person?
- Which do you prefer: pumpkin patches, hayrides, or staying home watching Halloween-y movies?
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What a great pumpkin bread recipe! I’ve never tried pumpkin bread with white chocolate chips! I love that idea!
Thank you, Leslie! It turned out sooo good with the white chocolate. It’s a match made in heaven 🙂
This is an incredible recipe! My kids will love this!
Thanks, Angela! I hope they do!
What a great idea! I love the white chocolate in this… such a nice twist on the normal combination. Hope you find some ways to enjoy your Florida fall.
Thanks so much, Julie! I’m definitely trying. I guess I won’t be complaining when it’s in the 70’s in the winter though 🙂
This white chocolate chip pumpkin bread looks delicious! I don’t think I have ever tried white chocolate with pumpkin before.
It’s such a good combo! I used to drink pumpkin white mochas from Starbucks all the time – so that’s how I figured it would be tasty!
ooh yummy way to mix it up with the white chocolate chips! My kids would love this
Thanks, Deborah! Yay, I hope they do! 🙂
I’m with you on loving all things pumpkin right now. This recipe however, takes everything to the next level. Can’t wait to dig in.
Yes! Honestly, I can’t remember the last time I ate something that wasn’t pumpkin 😉
I always love trying new banana bread recipes! What a Fun twist with white chocolate chips.
Thanks, Sarah! The white chocolate chips were definitely a change for me, but they turned out so yummy. 🙂
Ohh LOVE the idea of white chocolate chips! I’ve never thought of that before.
I’m totally a cozy up by the fire kind of fall person, I also find it is a re-set time for so many people – I appreciate that it’s informal in comparison to New Years.
Definitely on the pumpkin patch train… and I’m tied between pumpkin spice and apple cinnamon
honestly, I was planning on making this recipe with dark chocolate chips – then realized my dark chocolate chips had melted in the move 🙁 so I thought – pumpkin white chocolate mochas are delicious, right, let’s try it out!?
& yes! I’m all about the staying in & watching movies with hot cocoa. so cozy!