Craving a delicious fall treat but worried about your sensitive stomach? This Maple-Glazed Pumpkin Banana Bread is exactly what you need! It’s a delightful blend of pumpkin spice, banana sweetness, and a comforting maple glaze—all crafted to be simple on your gut. Whether you’re looking for a tasty breakfast or a cozy afternoon snack, this low-FODMAP recipe has you covered.
Ingredients:
- For the Bread:
- 1 cup gluten-free all-purpose flour
- ½ cup mashed ripe banana
- ½ cup canned pumpkin puree
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Pinch of salt
- For the Maple Glaze:
- ¼ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 teaspoons lactose-free milk (as needed for consistency)
Instructions:
- Mix the Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the mashed banana, pumpkin puree, maple syrup, coconut oil, and eggs. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Bread: Pour the batter into a greased loaf pan and smooth out the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix the powdered sugar, maple syrup, and lactose-free milk until smooth. Adjust the milk quantity for the desired glaze consistency.
- Glaze and Serve: Drizzle the maple glaze over the cooled bread. Slice and serve to enjoy a comforting fall treat that's gentle on your tummy.
Why You'll Love It:
The Maple-Glazed Pumpkin Banana Bread is a delicious way to embrace fall flavors without worrying about digestive discomfort. The combination of gluten-free flour, banana, and pumpkin makes for a soft, moist bread, while the maple glaze adds a delightful touch of sweetness. It’s a perfect low-FODMAP recipe that lets you indulge without compromise.
Tips & Tricks:
- Add Texture: Sprinkle chopped pecans or walnuts on top before baking for a bit of crunch.
- Storage Tip: Keep the bread fresh by storing it in an airtight container at room temperature for up to three days.
- Customize the Flavor: Add a handful of low-FODMAP chocolate chips to the batter for an extra treat!
This Maple-Glazed Pumpkin Banana Bread is an easy way to enjoy seasonal flavors while being kind to your gut. Today, bake a loaf and share it with your friends and family, tagging us for a chance to feature!