Simple Gluten-Free Banana Bread with Pumpkin Seed Crumble
This gluten-free banana bread warmly blends the familiar fruit with applesauce and sweet bursts of chocolate chips. All topped with a cinnamon pumpkin seed crumble, it’s a healthier twist on an old-fashioned classic.
Bananas are a countertop staple in our kitchen. They’re full of nutrition and I have the best of intentions to make sure we eat them before they turn soft and dark brown.
But since I like them green, I often find myself with a handful of bananas that need a recipe. Smoothies are always an easy go-to, but the classic banana bread is generally my solution.
It’s great for Luke and I because he needs quick breakfast items on the way to the farm in the mornings. But anything I make for us to eat on the daily, I aim for maximum nutrition. My gluten-free banana bread definitely checks all the boxes!
Just like a traditional loaf, it’s packed with lots of banana flavor, but without any added sugar. Instead, the recipe calls for no sugar added applesauce to boost flavor and create a moist texture. And for another layer of nutrition, a crunchy pumpkin seed crumb topping makes this bread irresistible.
All these nutritious ingredients add lots of fiber, Vitamin C and minerals including potassium. The eggs add a hint of protein making this a well-rounded breakfast or delicious snack any time of the day.
But tucked away inside all these healthy layers you’ll find the tempting taste of the occasional chocolate chip. You can easily omit them, but I grew up eating banana bread with chocolate chips and I just couldn’t resist adding a small handful to my recipe.
So go ahead and whip up a warm, soft batch of this classic favorite. You can indulge confidently knowing you’re nourishing your body without spiking your blood sugar or compromising on nutrition.
Why You’ll Love This Recipe
It’s Practical and Frugal – Nothing goes to waste in my kitchen, so banana bread is a quick go-to when the bananas are overripe. This recipe also calls for no added sugar applesauce which is less expensive than cane sugar, honey or maple syrup.
Gluten-free – Sometimes gluten-free gets a bad rap, but give it a try! This recipe uses cassava flour, which acts similarly to regular all-purpose flour especially in quick breads. It’s perfect for those who normally can’t indulge in baked goods made with regular flour.
Lower Glycemic Index – Even if you’re not sensitive to regular flour, cassava flour combined with the applesauce (no-added sugar) lowers the glycemic index of this classic treat. Lower blood sugar is important for your health because it increases longevity and improves the quality of your life.
What is Cassava Flour?
Cassava flour is a finely ground grain-free, nut-free and gluten-free flour made from yucca root. I know that’s a mouthful, but this flour alternative is heaven sent for anyone (me) that’s sensitive to all three. I can now enjoy baked goods that were previously off limits.
Yucca root is an ancient vegetable similar to potatoes. By nature, it’s rich in complex carbohydrates and resistant starch, a prebiotic fiber perfect for gut health. It’s high in Vitamin C and other minerals including potassium.
Is Cassava Flour Low-Glycemic?
When you see it’s a starchy root vegetable full of complex carbohydrates, that seems contrary to my previous statement about this banana bread being lower on the glycemic index. While diabetics need to be cautious about their consumption of cassava flour, for the average person it’s still a much healthier option for blood sugar than regular wheat flour.
The fiber slows absorption of the carbohydrates into the bloodstream, providing sustained energy and better hunger management. These qualities are even better when paired with protein and fat such as butter.
With those great benefits along with a higher nutrient content, I’d choose cassava flour for muffins and quick breads over regular wheat flour any day!
Helpful Hints for The Best Gluten-Free Banana Bread
- For the perfect texture and structure, DO NOT over mix or under mix the batter. Excessive mixing with gluten-free flour makes the starches produce a dense, doughy texture. Some lumps are okay, but under mixing doesn’t evenly distribute the leavening agents, making the bread loose it’s perfect texture.
- To ensure the leavening ingredients are evenly distributed to create the perfect texture, throughly mix the dry ingredients together. That way you can mix just until the batter comes together without worrying about under or over mixing.
- I add chocolate chips to my banana bread, but feel free to omit them for an even lower sugar bread. For me, they add a boost of sweet without cane sugar, honey or maple syrup.
- I ground my salted and roasted pumpkin seeds from the garden for the crumble, but they can be left whole. Use raw green pumpkin seeds if you prefer and add honey to make the crumble sweet.
How to Make Gluten-Free Banana Bread
What You’ll Need
- Bananas – Overripe bananas work the best to naturally sweeten this bread.
- Applesauce – Use a no sugar added brand or make your own unsweetened applesauce at home.
- Cassava Flour – Purchase cassava flour in the natural foods section at your local grocery store or from Azure Standard.
- Pumpkin seeds – Use raw green or roasted pumpkin seeds. Chop them by hand or grind in a coffee grinder for a finer texture.
Find the full list of ingredients in the recipe card below.
Step-by-Step Instructions
Pre-heat oven to 350 degrees. Line a loaf pan with parchment paper or grease with butter.
If you’re using a cast iron loaf pan, grease with butter and place in pre-heated oven while mixing the bread.
In a medium-sized mixing bowl, combine the dry ingredients.
In a separate mixing bowl, finely mash the overripe bananas. Leave them chunky if you like a rustic texture. Or use an immersion blender to make them a puree.
Add the remaining wet ingredients to the bananas and whisk together throughly. Stir in the chocolate chips.
Pour the flour mixture into the wet ingredients and stir together until just combined. Do not over mix.
Next, stir together the pumpkin seeds, cinnamon and butter.
Pour the batter into the prepared loaf pan. It will be close to the top, but won’t over spill when baking.
Spread the crumble on top of the batter and place in the oven.
Bake for 75-80 minutes. Bread is done when a toothpick or knife is inserted in the center and comes out clean. Let it cool completely before slicing.
Creative Uses for Your Gluten-Free Banana Bread
In my younger days, there was a restaurant in our area that served a cranberry turkey sandwich on toasted zucchini bread. It was melt-in-your-mouth delicious!
Why not get creative like that with your gluten-free banana bread? Surprise your family with unique meal options and turn your bread into french toast for breakfast. Or make a batch without chocolate chips to use for a sweet and savory sandwich for lunch or supper.
A classic BLT or cheesy chicken bacon sandwich sounds amazing. I jazz ours up with a layer of my Spiced Cranberry Christmas Jam. Delicious!
Use your imagination and make mealtime fun!
Recipe FAQ’s
What kind of texture does the cassava flour create in this recipe?
While cassava flour tends to mimic wheat flour, the texture of this banana bread is slightly different. Instead of the traditional crumb, it’ll be soft, moist and tender. Do not eliminate the eggs since they hold the structure together.
Is cassava flour an equal 1:1 replacement for wheat flour?
Typically, cassava flour is considered an equal 1:1 replacement for wheat flour. However, it’s highly absorbent and slightly denser than wheat flour. Therefore, if you are substituting in a different recipe, start with 3/4 cup to 1 cup wheat flour and add a little extra liquid to prevent dry baked goods.
Can another gluten-free flour be used in this recipe?
Cassava flour is not a 1:1 ratio for other gluten-free flours, therefore I don’t recommend substitutions for this recipe.
More Recipes from Becky’s Kitchen
The Best Pumpkin Sausage Soup for Fall
Easy to Make Pumpkin Hand Pies with Honey Icing
How to Make Bone Broth: A Beginner’s Guide
5 Simple Peppermint Herbal Tea Blend to Try This Winter
The Best Christmas Sourdough Gingerbread Cinnamon Rolls
If you make this recipe and love it, I’d love it if you came back and gave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana.
“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in.” Matthew 25:35
Happy Baking! –Becky
Gluten-Free Banana Bread with Pumpkin Seed Crumble
This gluten-free banana bread warmly blends the familiar fruit with applesauce and sweet bursts of chocolate chips. All topped with a cinnamon pumpkin seed crumble, it's a healthier twist on an old-fashioned classic.
Ingredients
- 3 eggs
- 1 cup no sugar added applesauce (246g)
- 2 tablespoons olive oil (27g)
- 2 teaspoons vanilla
- 3 overripe bananas
- 2 cups cassava flour (240g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon cardamom
- 1/2 cup chocolate chips
- 1/2 cup pumpkin seeds, ground or crushed
Instructions
- Pre-heat oven to 350 degrees. Line a loaf pan with parchment paper or grease with butter. If you're using a cast iron loaf pan, grease with butter and place in pre-heated oven while mixing the bread.
- In a medium-sized mixing bowl, combine the dry ingredients.
- In a separate mixing bowl, finely mash the overripe bananas. Leave them chunky if you like a rustic texture. Or use an immersion blender to make them a puree.
- Add the remaining wet ingredients to the bananas and whisk together throughly. Stir in the chocolate chips.
- Pour the flour mixture into the wet ingredients and stir together until just combined. Do not over mix.
- Next, stir together the pumpkin seeds, cinnamon and butter.
- Pour the batter into the prepared loaf pan. It will be close to the top, but won't over spill when baking. Spread the crumble on top of the batter and place in the oven.
- Bake for 75-80 minutes. Bread is done when a toothpick or knife is inserted in the center and comes out clean. Let it cool completely before slicing.
Notes
- For the perfect texture and structure, DO NOT over mix or under mix the batter. Excessive mixing with gluten-free flour makes the starches produce a dense, doughy texture. Some lumps are okay, but under mixing doesn't evenly distribute the leavening agents, making the bread loose it's perfect texture.
- To ensure the leavening ingredients are evenly distributed to create the perfect texture, throughly mix the dry ingredients together. That way you can mix just until the batter comes together without worrying about under or over mixing.
- I add chocolate chips to my banana bread, but feel free to omit them for an even lower sugar bread. For me, they add a boost of sweet without cane sugar, honey or maple syrup.
- I ground my salted and roasted pumpkin seeds from the garden for the crumble, but they can be left whole. Use raw green pumpkin seeds if you prefer and add honey to make the crumble sweet.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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