Gluten Free Marbled Pumpkin Banana Bread

Two weeks ago I had some old bananas and wanted to attempt a new healthy bread recipe. I decided to go with pumpkin as an added flavour. I followed a very simplified recipe I found online that called for an entire can of pumpkin puree. This ultimately killed my bread and my spirit when after baking for 1 hour 20 minutes, the top was charring and the middle a wet mess. Straight into the garbage.

Feeling a bit silly, I needed to redeem myself. I found a recipe that called for whole wheat flour. Not finding any in the pantry, I thought why not try a gluten free flour blend, which I've never done myself. I read that white rice flour could work if you add thickening agents. I luckily had it, cornstarch and almond flour. I hope this isn't another flop, I thought.

The recipe also called for applesauce and honey for natural sweetening. I decided to use bananas instead for tastier/moister bread. I kept the honey and glad I did, the bread has a light sweetness but not overly, so the honey should be included.

I also wanted this bread to be prettier than the average pumpkin bread, so I created a marble effect with chocolate. Cocoa powder would do the trick but I was out of that as well.

Note that there is 1 cup of pumpkin puree, not an entire can ;)

This bread came out INCREDIBLE! So moist and DELICIOUS, with a crisper top. It earns a spot on the blog and I will definitely be making it again soon.


1 cup white rice flour

1/4 cup cornstarch

1/4 cup almond flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 ripe bananas

2 eggs

1 heaping cup of pumpkin puree

1/2 cup honey

1 tsp vanilla extract

1/2 cup roughly chopped walnuts (plus a bit more for garnish)

2 oz of melted semi-sweet (or dark) chocolate


Preheat the oven to 350 degrees. Line a bread pan with parchment paper, making sure there is enough paper on the edges to lift the bread out after.

Add all dry ingredients to a bowl and stir to combine.

Add the bananas to a larger mixing bowl, mash, and then add the rest of the wet ingredients. Mix together with a spoon until fully incorporated.

Add the dry ingredients to the wet, and the walnuts. Mix together.

Pour 1/3 of the batter into the bread pan.

Melt the chocolate. Take 1/2 of the remaining batter and add the chocolate to it. Dollop spoonfuls of the chocolate batter into the bread pan, then dollop the remaining regular batter. Shimmy the pan side to side until batter is flatter.

Sprinkle the top with a handful of chopped walnuts.

Bake for 40-50 minutes, or until a tooth pick inserted comes out clean.

Once out, gently remove by lifting the parchment paper and let cool on a rack. Slice after 20 minutes.



Banana Bread For Breakfast

Now and then you see a few bananas in your kitchen with an unappealing brown colouring. What do you do when life gives you ripe banana’s? Make banana bread!

There are actually plenty of good things you could make with ripe bananas, but I was craving a good old banana bread.

I researched a few moist options but there was always butter and/or processed sugar added. I love to cheat using butter but it really doesn’t have to be that way. With these tweaks I was able to get a moist, sweet, delicious banana bread that is healthy enough to eat for breakfast!


2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

4 (medium size) ripe bananas

2 large eggs

1 tsp. vanilla extract

1/2 cup maple syrup

3/4 cup unsweetened apple sauce

Opt. toppings: dark chocolate chips, roughly chopped walnuts


Preheat oven to 350 degrees.

Prepare a loaf pan and set aside, I use coconut oil and a dusting of flour.

Whisk the flour, baking soda and salt in a large bowl. Set aside.

In a medium bowl, mash the ripe bananas. Add the apple sauce and mix together. Next add the eggs and mix. Lastly, add the vanilla and maple syrup.

Add the wet mixture to the flour bowl and mix until just combined. No not over mix. Fold in the dark chocolate chips.

Bake for 50 minutes or until the loaf is nicely browned and a toothpick comes out clean.