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pumpkin banana oat bread

Healthy Banana Pumpkin Oatmeal Bread

This gluten free pumpkin banana bread makes a delicious treat, snack, or breakfast.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 140kcal



  • Preheat the oven to 350 degrees F. Grease a 9x5" loaf pan and set aside.
  • To prepare the oat flour, grind old fashioned oats in a food processor or high-powered blender until they resemble a fine flour. Combine the oat flour, baking soda, baking powder, salt, and pumpkin pie spice in a small bowl.
  • In a large bowl, combine the bananas, pumpkin, eggs, vanilla, and maple syrup. Add the dry ingredients to the wet ones and whisk until well combined. Fold in the chocolate chips.
  • Pour the batter into the greased loaf pan and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for a few minutes before slicing.


  • Store the bread in an airtight container at room temp or in the fridge for up to 5 days.
  • Serve cold or warm with butter, nut butter, or cream cheese. You can heat the bread in a toaster or in the oven for 2-3 minutes under the broiler.
  • To freeze this bread, let it cool completely then wrap it tightly in plastic wrap followed by aluminum foil. Put the wrapped bread in a freezer bag, seal, and store in the freezer for up to 3 months. Let it thaw in the fridge before eating.


Serving: 1slice | Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1653IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg