8 Sticks
55 min

Banana bread is wonderful. Pumpkin bread is wonderful. Why not put the two together!? My thoughts exactly. Mix a little nana with some pump, and you end up with a deliciously sweet and spicy flavored bread. Moist and perfectly springy!

Besides just combining the two delicious breads, I wanted to make them more like bread sticks! So I used a larger bread pan so that the loaf came out flatter! When cut, they are perfectly short & thick little slices - begging to be dipped in something yummy!!

And to make things more interesting, instead of using a normal one to one gluten free flour, I used cassava flour! I haven’t baked with cassava flour a ton, and I think it turned out pretty well! The flavors are DELICIOUS!

How delicious do these look!?

The close up.

Dipping in some pumpkin buttah!

Perfect fall breakfast, in my opinion!

Recipe details
  • 8  Sticks
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Wet Ingredients
  • 1/2c mashed banana
  • 1/2c pumpkin puree
  • 1 tsp vanilla extract
  • 1/4c golden monkfruit sugar
Dry Ingredients
  • 1 1/3c cassava flour
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Preheat your oven to 350F and spray your bread pan with cooking spray. I used a 9x5 bread pan so that the loaf would be wider - perfect for sticks!
In one bowl mix all of the wet ingredients; and in another, mix all of the dry ingredients.
Add the wet mixture to the dry, and combine fully so that there are no clumps.
Pour the mixture into the bread tin, and bake for 35-40 minutes. You’ll know its done when a knife or tooth pick comes out clean (no wet batter).
Let it cool, and then slice her up and DIG IN!!
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