Bananas are a staple fruit in our house. We always have them on hand for a grab and go breakfast, afternoon snack dipped in peanut butter and possibly our favorite way, in banana “nice” cream. So if you bananas sitting on your counter that have started to turn brown, don’t fret, they are in perfect shape to make Gluten-Free Banana Bread! The more overripe the bananas are the better. Once they get to this stage they are ideal for bread making but if you aren’t going to use them right away you can peel them and store them in the freezer in an airtight container. We like using reusable silicone bags. If you are using frozen bananas for your bread make sure you take them out ahead of time to thaw and come to room temperature before mashing.
What makes this recipe Gluten-free?
We used Almond flour for this banana bread recipe which is what makes it gluten-free. So whether you have a gluten sensitivity, are watching your white flour intake or prefer to use nut flour then you’ll love this recipe! We are definitely on the “watching the white flour intake” team because let’s be real it’s not healthy for you (but everything in moderation!) and Alexa has been experimenting with removing it from her diet. You want to make sure the almond flour is super-finely ground, we have found that specifically in baking with almond flour that if it’s not super fine then the texture just doesn’t turn out right.
Why Walnuts?
We grew up eating walnuts in many desserts (hello, baklava!) so putting them in banana bread is a no brainer. While you could make this recipe without them (or sub in another nut), let us tell you while we’re fans! The contrast of texture you get from adding in the nuts against the fully moist bread gives it just the right amount of crunch! Plus the health benefits of walnuts are great for your brain and heart because they contain…
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- High in antioxidants
- Plant-based omega-3 healthy fat
- Vitamins and minerals like copper, folic acid, vitamins E & B6 and more
How to make Gluten-Free Banana Bread
Preheat the oven to 350 degrees F. and line a loaf pan with parchment paper and lightly spray with cooking oil. Peel the bananas and add to a medium bowl and mash with a fork or potato masher. Add in honey, olive oil, vanilla extract and stir. In a small bowl crack the eggs and whisk. Add the whisked eggs to the wet ingredients and stir to combine.
In a separate medium-sized bowl add the dry ingredients and stir to combine. Slowly pour the dry ingredients mixture into the wet ingredients and stir until all of the ingredients are incorporated.
Lastly, roughly chop the walnuts into pieces and fold them into the batter. Pour the batter into the greased loaf pan and smooth with a spatula and place in the oven. Bake until golden brown, about 45-50 minutes depending on your oven. To check for doneness stick a toothpick into the bread and it should come out clean. We like to let the pan rest on a cooling rack. Allow the bread to cool completely before cutting. The bread will easily come out of the pan by lifting the entire loaf out by holding onto the parchment paper. Then you can cut the bread into even slices.
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Gluten-Free Banana Bread
Ingredients
- 3 ripe bananas
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- 1 tsp vanilla extract
- 2 eggs
- 2 1/2 cups almond flour
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
- 1 cup walnuts
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and lightly spray with cooking oil.
- Peel the bananas and add to a medium bowl and mash with a fork or potato masher.
- Add in honey, olive oil, vanilla extract and stir.
- In a small bowl crack the eggs and whisk. Add the whisked eggs to the wet ingredients and stir to combine.
- In a separate medium-sized bowl add the dry ingredients and stir to combine.
- Slowly pour the dry ingredients into the wet ingredients and stir until all combined.
- Chop the walnuts into pieces and fold into the batter.
- Pour the batter into the greased loaf pan and smooth with a spatula and place in the oven.
- Bake until golden brown, about 45-50 minutes depending on your oven. To check for doneness stick a toothpick into the bread and it should come out clean.
- Allow the bread to cool completely before cutting. Store in an airtight container.
Notes
- Optional add-ins: chocolate chips, other types of nuts, blueberries, etc.
- We have also tested this recipe with Gluten-free flour and it works as well
- If you store your ripe bananas in the refrigerator allow them to come to room temperature before mashing.
- We like to store our baked banana bread covered in the refrigerator and then heat for a few seconds in the microwave and top with nut butter!
