Description
This Gluten Free Banana Bread is super moist, easy to make, and bursting with banana flavor. Perfect for anyone avoiding gluten, this recipe combines natural sweetness from ripe bananas with a wholesome blend of gluten free flours and warm spices. Topped with crunchy walnuts and oats for added texture, it’s an ideal treat for breakfast or snack time.
Ingredients
Wet Ingredients
- 2 very ripe bananas, mashed (1 cup)
- ½ cup coconut sugar or regular sugar
- ⅓ cup extra-virgin olive oil, plus more for brushing
- ¼ cup almond milk
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Toppings
- ½ cup chopped walnuts, plus 2 tablespoons for topping
- 1½ tablespoons rolled oats, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease the exposed short sides that the parchment doesn’t cover to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sugar, olive oil, almond milk, eggs, and vanilla extract. Whisk thoroughly until the mixture is well blended and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten free all-purpose flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg, ensuring an even distribution of spices and leavening agents.
- Mix Wet and Dry: Add the dry ingredients to the wet ingredients bowl and stir gently until just combined to avoid overmixing, which could make the bread dense. Then fold in the ½ cup chopped walnuts for added texture.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Evenly sprinkle the remaining 2 tablespoons of chopped walnuts and rolled oats on top for a crunchy, decorative crust.
- Bake: Place the pan in the preheated oven and bake for 42 to 48 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with just a few crumbs attached.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, flavorful gluten free banana bread!
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Bob’s Red Mill Gluten Free All-Purpose Baking Flour gives the best texture; substitutions may change the results.
- If you prefer, substitute coconut sugar with regular granulated sugar.
- Ensure not to overmix the batter after adding the flour to keep the bread tender.
- You can swap walnuts for other nuts or seeds if preferred.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This banana bread freezes well; wrap it tightly and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
