Super Moist Gluten-Free Banana Walnut Bread

When I was in college, I used to eat banana bread ALL. THE. TIME. Our on-campus coffee shop sold many tasty baked goods, and banana bread was always my go-to pre-class, post-class, or during-class snack. 😋 Once I became sensitive to gluten, I knew that it was a recipe I would have to perfect.

Today, I’m going to show you how to make super moist, fluffy, and delicious gluten-free banana walnut bread. Once you take a bite of this bread, you’ll forget it doesn’t even have gluten. On the off chance that you don’t eat the entire loaf in one sitting (don’t worry, we’ve all done it 😉), this banana bread recipe makes for a great future snack, especially when it’s toasted. Yummy!

This is a wonderful recipe for beginners! If you are just looking to get started with baking, this is a great place to start. The prep time is quick and all the ingredients can be mixed together all in one bowl! You won’t need any fancy equipment to make this bread – all you’ll need is a loaf pan, a large bowl, a fork or whisk, measuring cups, and measuring spoons.

Key Ingredients

The most important thing you need is 2-3 super ripe bananas. As bananas ripen, changing in color from green to yellow to brown, the sugar content increases. These really ripe bananas, with plenty of that dark brown hue, will have lots of sweetness!

I used two blends of gluten-free flours – King Arthur’s Measure for Measure Flour from Costco (love me some Costco) and 365 Whole Food’s Almond Flour (love me some Whole Foods too). Using both flours helps make the bread fluffy with a more bready texture.

The Recipe

First, add all the ingredients in the bowl except the gluten-free flour, almond flour, and walnuts. This recipe needs only one bowl, which makes for a really easy cleanup (who doesn’t love that?).

I used oat milk, which I like for its taste and creaminess ☺️, but any milk will work. Feel free to use 2 tablespoons of dairy, almond, soy, cashew, or oat milk – whichever you prefer!

Then, add the gluten-free flour and almond flour. Then fold in the walnuts… but feel free to customize the bread! Consider swapping out the walnuts with different ingredients, like chocolate chips, pecans, or blueberries (you really can’t go wrong). Finally, pour the batter into a loaf pan and put it in the oven. We used a 9×5 loaf pan, but an 8×4 pan works great too!

Once the bread comes out of the oven, you’ll be surprised by how much it has risen given it’s gluten-free. The perfectly moist texture, the intoxicating smell, the sweet (but not too sweet) taste… this recipe is perfection! Hope you enjoy the tastiness of this gluten-free banana walnut bread!

Super Moist Gluten-Free Banana Walnut Bread

breaderwithoutgluten

Moist, fluffy, and delicious. Easy one bowl recipe for beginners. No fancy equipment needed.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 Slices

Calories 257 kcal

Equipment

• Oven

Ingredients

  

• 2-3 Bananas Super ripe
• 2 Medium Eggs
• 1 tsp Vanilla Extract
• 2 tbsp Milk Dairy or plant-based milk, I used oat milk
• 1 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 cup White Sugar
• 1/4 cup Brown Sugar, Packed
• 1/2 cup Butter, Melted
• 1 pinch Salt
• 1/2 tsp Cinnamon
• 1 1/2 cups Gluten-Free Flour I used King Arthur Measure for Measure Flour from Costco
• 1/2 cup Almond Flour I used the 365 brand from Whole Foods
• 1/2 cup Walnuts Optional

Instructions

 

• Preheat the oven to 350° F (176° C).
• In a large bowl, whisk together all the ingredients except the flours and walnuts. This includes the mashed bananas, eggs, vanilla extract, milk, baking powder, baking soda, white sugar, brown sugar, melted butter, salt, and cinnamon. A fork works great to mash the bananas! You can melt the butter by microwaving it at 50% power for around 40 to 60 seconds.
• Whisk in the flours, then fold in the walnuts. This includes the gluten-free flour and almond flour.
• Bake for 50-60 minutes. When fully cooked, the top crust should be golden brown and firm.
• Let cool for around 60 minutes before removing it from the loaf pan and slicing to serve. Letting it cool to room temperature will ensure it is firm enough to be cut cleanly. Enjoy!

Keyword Bread, Gluten-Free