Gluten-Free Walnut and Banana Bread

Gluten-Free Walnut and Banana Bread

Moist banana bread with toasted walnuts, made with a gluten-free flour blend for tender, sturdy slices.

Total 1 hr 20 min Makes 14 slices Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

Ripe mashed bananas and a gluten-free flour blend combine for a moist, tender loaf studded with crunchy toasted walnuts. A touch of cinnamon and brown sugar add warmth and depth, making this loaf suited for breakfast, snacking, or an afternoon coffee break. The batter comes together in one bowl with no mixer required.

Ingredients

  • 1 cup walnuts, chopped
  • 2 1/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 ripe bananas, mashed
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Method

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.

  2. Spread the walnuts on a baking sheet and toast in the oven for 8 minutes, until fragrant. Set aside to cool.

  3. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

  4. In a large bowl, mash the bananas until smooth. Whisk in the eggs, melted butter, brown sugar, vanilla extract, and milk until well combined.

  5. Add the dry ingredients to the wet ingredients and stir until just combined, taking care not to overmix.

  6. Fold in the toasted walnuts, reserving a small handful to sprinkle on top.

  7. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved walnuts.

  8. Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  9. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Rate this recipe

★ 3.5 (1)

Gluten-Free Walnut and Banana Bread

Ripe mashed bananas and a gluten-free flour blend combine for a moist, tender loaf studded with crunchy toasted walnuts. A touch of cinnamon and brown sugar add warmth and depth, making this loaf suited for breakfast, snacking, or an afternoon coffee break. The batter comes together in one bowl with no mixer required.

1 hr 20 min 14 slices 245 cal

Ingredients

  • 1 cup walnuts, chopped
  • 2 1/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 ripe bananas, mashed
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Method

  1. 1

    Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.

  2. 2

    Spread the walnuts on a baking sheet and toast in the oven for 8 minutes, until fragrant. Set aside to cool.

  3. 3

    In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

  4. 4

    In a large bowl, mash the bananas until smooth. Whisk in the eggs, melted butter, brown sugar, vanilla extract, and milk until well combined.

  5. 5

    Add the dry ingredients to the wet ingredients and stir until just combined, taking care not to overmix.

  6. 6

    Fold in the toasted walnuts, reserving a small handful to sprinkle on top.

  7. 7

    Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved walnuts.

  8. 8

    Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  9. 9

    Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.