Why You’ll Love This Recipe

• ✓Naturally Gluten-Free: Made with 100% oat flour for a wholesome, tender crumb.
• ✓Refined Sugar-Free: Sweetened with ripe bananas and pure maple syrup.
• ✓Incredibly Moist & Flavorful: The combination of pumpkin puree and banana creates a super moist texture that lasts for days.
• ✓One-Bowl Wonder: An easy-to-make recipe with simple steps and minimal cleanup.

Equipment You’ll Need

• ✓9×5 inch loaf pan
• ✓Large mixing bowl
• ✓Medium mixing bowl
• ✓Whisk
• ✓Silicone spatula
• ✓Measuring cups and spoons
• ✓Parchment paper

Ingredients

• ✓2 cups oat flour (certified gluten-free if necessary)
• ✓1 teaspoon baking soda
• ✓1/2 teaspoon baking powder
• ✓1 1/2 teaspoons ground cinnamon
• ✓1/2 teaspoon ground nutmeg
• ✓1/4 teaspoon ground ginger
• ✓1/4 teaspoon salt
• ✓3 large, very ripe bananas, mashed (about 1 1/2 cups)
• ✓3/4 cup pumpkin puree (not pumpkin pie filling)
• ✓1/3 cup pure maple syrup
• ✓1/4 cup melted coconut oil
• ✓2 large eggs, at room temperature
• ✓1 teaspoon vanilla extract
• ✓1/2 cup chopped walnuts or pecans (optional)
• ✓2 tablespoons raw pumpkin seeds (for topping, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
2. In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a separate medium bowl, mash the ripe bananas thoroughly. Whisk in the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined and smooth.
4. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to gently fold everything together until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle the raw pumpkin seeds over the top, if desired.
6. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Let the bread cool in the pan for 15 minutes before using the parchment paper overhangs to lift it out. Transfer to a wire rack to cool completely before slicing. This is important for the bread to set properly.

Expert Cooking Tips

• ✓Use spotty, overripe bananas. They are much sweeter and provide more moisture, which is key for the best flavor and texture.
• ✓Do not overmix the batter. Mix only until the wet and dry ingredients are just combined. Overmixing can result in a dense, tough bread.
• ✓Let the bread cool completely before slicing. Oat flour bakes are more delicate when warm, and cooling allows the loaf to firm up and hold its shape.
• ✓If the top of your bread is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

Substitutions and Variations

For a vegan version, you can replace the two eggs with two ‘flax eggs’ (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). Maple syrup can be swapped for agave nectar or honey (if not vegan). Coconut oil can be replaced with melted butter or another neutral-flavored oil like avocado oil. Feel free to use chocolate chips instead of or in addition to the nuts.

Common Mistakes to Avoid

A common mistake is using pumpkin pie filling instead of pumpkin puree. Pie filling is pre-sweetened and spiced, which will throw off the recipe’s flavor and sweetness. Another pitfall is underbaking; because this bread is so moist, it needs the full bake time. Always use the toothpick test to ensure the center is cooked through. Finally, slicing the bread while it’s still warm can cause it to crumble and fall apart. Patience is key—let it cool completely!

Serving Suggestions

This pumpkin banana bread is delicious on its own, but it’s even better when served warm. Toast a slice and spread it with softened butter, cream cheese, or a drizzle of almond butter. For a more decadent treat, top it with a dollop of Greek yogurt and a sprinkle of cinnamon. It pairs perfectly with a hot cup of coffee, chai tea, or a cozy latte.

Storage and Reheating Tips

Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. This bread also freezes beautifully! Wrap the entire loaf or individual slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature or gently reheat slices in the toaster or microwave.

Frequently Asked Questions

Can I make my own oat flour?

Absolutely! To make your own oat flour, simply blend old-fashioned rolled oats in a high-speed blender until they reach a fine, flour-like consistency. For this recipe, you would need about 2 1/4 cups of rolled oats to yield 2 cups of flour.

Is this recipe dairy-free?

Yes, as long as you use a dairy-free oil like coconut oil or avocado oil, this recipe is completely dairy-free.

Can I reduce the amount of maple syrup?

You can, but keep in mind it will affect both the sweetness and the moisture of the bread. The ripe bananas provide a lot of natural sweetness, so you could try reducing the maple syrup to 1/4 cup if you prefer a less sweet loaf.

Conclusion

There you have it—a simple, healthy, and incredibly delicious way to celebrate the flavors of fall. This Pumpkin Banana Bread with Oat Flour is a wholesome treat that doesn’t compromise on flavor or texture. I hope you love baking (and eating!) it as much as I do. Enjoy every cozy slice!