Gluten Free Banana Bread
This gluten free banana bread recipe is moist, tender, and filled with spiced banana flavor. It's everything banana bread should be, gluten-free or not!
- 2 very ripe bananas (mashed (1 cup))
- ½ cup coconut sugar or regular sugar
- ⅓ cup extra-virgin olive oil (more for brushing)
- ¼ cup almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 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
- ½ cup chopped walnuts (plus 2 tablespoons for topping)
- 1½ tablespoons rolled oats (for topping)
- Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease the short sides of the pan where parchment isn’t touching.
- In a large bowl, combine the mashed bananas with the sugar, oil, milk, eggs, and vanilla and whisk until combined.
- In a medium bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts.
- Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
- Bake for 42 to 48 minutes, or until a toothpick inserted in the middle comes out mostly clean.
We’re getting some sunshine in Chicago today, but for the last week, it’s been cool and rainy. I love starting gray, chilly mornings like these with a thick slice of this gluten free banana bread for breakfast. Served with a coffee or a steaming cup of matcha, it’s the perfect sweet-but-not-too-sweet treat to cozy up with on an early fall day. Happy baking!
Gluten Free Banana Bread Recipe Ingredients
Here’s what you’ll need to make this easy gluten free banana bread recipe:
- Bananas, of course! They make this bread nice and moist, and they fill it with sweet banana flavor.
- Bob’s Red Mill Gluten Free All-Purpose Baking Flour – I don’t bake with gluten-free flour blends often, so I polled readers to see what their favorites were. Bob’s All-Purpose blend was the clear winner. It contains simple, pronounceable ingredients (no xanthum gum here!), and it’s totally dairy-free. If you prefer a different flour blend for gluten-free baking, feel free to try it in this recipe. However, I can only guarantee the results with Bob’s Gluten Free All-Purpose Flour.
- Almond flour – Almond flour is one of my go-to baking ingredients, whether I’m making a gluten-free recipe or not. Like in my strawberry muffins, pumpkin bars, and vegan banana bread, it gives this loaf an amazing moist texture.
- Baking powder and baking soda – To make it nice and puffy!
- Eggs – They add moisture and richness and help the bread rise.
- Coconut sugar or regular sugar – Coconut sugar sweetens this recipe naturally and adds extra depth of flavor, but if you don’t have it, don’t worry! Regular sugar works here too.
- Almond milk and extra-virgin olive oil – They add moisture and richness.
- Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
- Walnuts – Who doesn’t love bananas + walnuts?? They give this gluten free banana bread a delicious nutty crunch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Gluten Free Banana Bread
Ready to bake? Here’s what you need to do:
Start with the oven. Preheat the oven to 350°. While it starts to heat up, line a 9×5 inch loaf pan with parchment paper, and lightly grease the short sides of the pan where the parchment isn’t touching.
Then, whisk together the wet ingredients. Combine the mashed bananas, sugar, oil, almond milk, eggs, and vanilla in a large bowl, and whisk until smooth.
In a separate bowl, mix up the dry ingredients. Whisk together the gf flour, almond flour, baking soda and powder, spices, and salt.
Next, pour the dry ingredients into the bowl of wet ingredients. Stir until just combined – careful not to overmix! Gently fold in the walnuts right at the end.
Finally, bake! Pour the batter into the prepared loaf pan, and scatter more walnuts on top. I also like to add a sprinkle of whole rolled oats at this stage. Transfer the pan to the oven and bake for 42 to 48 minutes, or until a toothpick inserted into the center comes out mostly clean.
