This Gluten Free Banana Bread is a moist, tender treat that’s perfect for any time of day. Packed with the natural sweetness of ripe bananas, it boasts a rich, comforting flavor with hints of warm cinnamon. The texture is delightfully soft yet satisfyingly dense, making every bite feel indulgent. Ready in just 10 minutes of prep and 45 minutes of baking, it’s a quick and easy way to fill your kitchen with irresistible aromas.
Whether you’re gluten-free or simply love a good banana bread, this recipe delivers. The golden crust gives way to a fluffy interior, while the subtle nuttiness of almond flour adds depth. It’s a wholesome, crowd-pleasing bake that’s as nourishing as it is delicious. Perfect for breakfast, snacks, or dessert, this loaf is sure to become a staple in your recipe collection.
What You’ll Need for Gluten-Free Banana Bread?
- 2 very ripe bananas, mashed (about 1 cup)
- ½ cup coconut sugar or regular sugar
- ⅓ cup extra-virgin olive oil, plus extra for brushing
- ¼ cup almond milk (or any milk of choice)
- 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
How to Make Gluten-Free Banana Bread
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the exposed sides of the pan.
- In a large bowl, combine the mashed bananas, sugar, olive oil, almond milk, eggs, and vanilla. Whisk until smooth and well combined.
- In a medium bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing. Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Sprinkle the top with the reserved chopped walnuts and rolled oats.
- Bake for 42 to 48 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Delicious Toppings and Serving Ideas
Take your gluten-free banana bread to the next level with a drizzle of honey or a smear of almond butter for extra richness. For a sweet treat, top slices with a dollop of whipped coconut cream or a sprinkle of dark chocolate chips. Serve warm with a cup of coffee or tea for the ultimate cozy snack.
Storing and Reheating Tips
Store your banana bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it moist, wrap it in plastic wrap or aluminum foil. For a warm, fresh-from-the-oven feel, reheat slices in the microwave for 10-15 seconds or in a toaster oven for 2-3 minutes.
Easy Recipe Variations
Swap out the walnuts for pecans or chocolate chips for a different flavor twist. If you’re nut-free, omit the walnuts and use sunflower seeds or dried fruit instead. For a vegan version, replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use maple syrup instead of sugar.
Time-Saving Hacks
Mash your bananas in advance and store them in the fridge until you’re ready to bake. Use a stand mixer or hand mixer to quickly combine wet and dry ingredients. If you’re short on time, skip the oat and walnut topping—it’s just as delicious without!
Essential Equipment Tips
A 9×5-inch loaf pan is perfect for this recipe, and lining it with parchment paper ensures easy removal. Use a whisk for combining wet ingredients and a spatula for folding in the dry ingredients. A toothpick is your best friend for checking doneness—look for a mostly clean pick with a few moist crumbs.
Gluten Free Banana Bread
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line a 9×5-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.