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Gluten Free Banana Bread with Walnuts

Gluten-Free Banana Bread with Walnuts

Linda M. Harris
This Gluten-Free Banana Bread with Walnuts is a delicious, moist, and nutty treat that combines the sweetness of ripe bananas with the crunch of walnuts.
Ideal for those avoiding gluten, this bread is made with gluten-free flour, ensuring a light and tender texture without sacrificing flavor.
It’s perfect for breakfast, as a snack, or even as a dessert.
Easy to make and highly customizable, this banana bread will quickly become a favorite in your kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 10 Slices
Calories 220 kcal

Equipment

  • 1 Loaf pan (8x4 or 9x5 inches)
  • 1 Mixing Bowl (Large)
  • 1 Small mixing bowl (for dry ingredients)
  • 1 whisk
  • 1 Fork or Potato masher (for mashing bananas)
  • 1 Spatula (for folding in ingredients)
  • 1 Oven (preheated to 350°F/175°C)
  • 1 Cooling rack (for cooling the bread)

Ingredients
  

  • 3 Ripe Bananas about 1 1/2 cups mashed
  • 1 3/4 cups Gluten-Free Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 2 Eggs
  • 1/2 cup Sweetener Maple syrup, honey, or coconut sugar
  • 1/4 cup Butter or Coconut oil melted
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts chopped

Instructions
 

  • Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a loaf pan (8x4 or 9x5 inches) with butter or oil, or line with parchment paper.
  • Mash the Bananas: Peel and mash the bananas in a large bowl using a fork or potato masher until smooth, with some chunks remaining.
  • Mix Dry Ingredients: In a small bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
  • Combine Wet Ingredients: In the large bowl with the mashed bananas, whisk in the eggs, sweetener (maple syrup, honey, or coconut sugar), melted butter or coconut oil, and vanilla extract until smooth.
  • Add Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
    Be careful not to overmix.
  • Add Walnuts: Gently fold in the chopped walnuts, making sure they’re evenly distributed in the batter.
  • Bake: Pour the batter into the prepared loaf pan and spread it out evenly.
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Serve: Slice and enjoy your gluten-free banana bread with walnuts fresh or toasted with a bit of butter or spread.

Notes

  • Sweetener Options: You can use any liquid sweetener like maple syrup, honey, or a dry sweetener like coconut sugar. Adjust the amount based on your sweetness preference.
  • Storage: Store leftover banana bread in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze individual slices for up to 3 months.
  • Flour Substitutes: You can substitute the gluten-free flour blend with almond flour for a more nutty flavor, but this may change the texture slightly.
Keyword Gluten-Free Banana Bread with Walnuts