Banana Nut Bread
This gluten-free banana nut bread is moist, flavorful, and packed with banana goodness. The combination of almond flour and gluten-free oat flour creates a tender crumb, while the walnuts add a delightful crunch.
1 hr 10 min
Total Time
8
Servings
easy
Difficulty
15 min
Prep Time
55 min
Cook Time
1 hr 10 min
Total Time
Ingredients
- 3 medium Mashed ripe bananas
- 1 1/2 cups Gluten-free all-purpose flour blend
- 1/2 cup Almond flour
- 1/4 cup Gluten-free oat flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
- 2 large Eggs
- 3/4 cup Brown sugar (packed)
- 1/3 cup Melted coconut oil (or vegetable oil)
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped walnuts
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour.
- 2
In a large bowl, mash the bananas until smooth.
- 3
In a separate bowl, whisk together the gluten-free flour blend, almond flour, oat flour, baking soda, baking powder, salt, and cinnamon.
- 4
Add the eggs, brown sugar, melted coconut oil, and vanilla extract to the mashed bananas. Mix well.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 6
Fold in the chopped walnuts.
- 7
Pour the batter into the prepared loaf pan.
- 8
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Notes
- •For a richer flavor, use very ripe bananas with brown spots.
- •Toast the walnuts before adding them to the batter for enhanced flavor.
- •Store the cooled banana bread in an airtight container at room temperature for up to 3 days.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.