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Gluten-Free, Soy-Free, Dairy-Free Banana Pumpkin Pecan Loaf

Name: Gluten-Free, Soy-Free, Dairy-Free Banana Pumpkin Pecan Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 1 cup mashed ripe bananas (about 2 medium bananas); 1 cup pumpkin purée (unsweetened); 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and set aside for 5 min); 1/3 cup melted coconut oil (or avocado oil); 1/3 cup maple syrup or coconut sugar; 1 tsp vanilla extract; Zest of 1 orange; 1 ½ cups gluten-free all-purpose flour (with xanthan gum if not already included); 1 tsp baking soda; 1 tsp baking powder; ½ tsp sea salt; 1 ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp ground cloves (optional); ½ cup chopped pecans; 2 tbsp hemp seeds (optional, for extra nutrition)

Category:

Dessert

Difficulty: Easy

Serves:

1 person

Prep Time: 15 Minutes

Cook Time: 50–60 minutes

Rating:

(0.00/5)

June 23, 2025 by Chef Molly

A moist and warmly spiced loaf perfect for cozy mornings or holiday gatherings. Sweet ripe bananas meet rich pumpkin purée, accented by crunchy pecans and a touch of orange zest. This loaf is hearty, healthy, and allergen-friendly — great for breakfast or as a snack!

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What You’ll Need:

1 cup mashed ripe bananas (about 2 medium bananas)
1 cup pumpkin purée (unsweetened)
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and set aside for 5 min)
1/3 cup melted coconut oil (or avocado oil)
1/3 cup maple syrup or coconut sugar
1 tsp vanilla extract
Zest of 1 orange
1 ½ cups gluten-free all-purpose flour (with xanthan gum if not already included)
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves (optional)
½ cup chopped pecans
2 tbsp hemp seeds (optional, for extra nutrition)

Prepration for:Gluten-Free, Soy-Free, Dairy-Free Banana Pumpkin Pecan Loaf

Step 1/6

Preheat Oven

Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

Step 2/6

Prepare Wet Ingredients

In a large mixing bowl, whisk together the mashed bananas, pumpkin purée, flax eggs, coconut oil, maple syrup, vanilla extract, and orange zest.

Step 3/6

Mix Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 4/6

Combine & Fold

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Fold in the chopped pecans and hemp seeds.

Step 5/6

Bake

Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6/6

Cool

Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Chef's Tips & Notes

Serving Ideas: Enjoy warm with a smear of almond butter or a drizzle of maple syrup. Sprinkle with extra hemp seeds or orange zest before serving for visual flair and added texture.

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Gluten-Free, Soy-Free, Dairy-Free Banana Pumpkin Pecan Loaf