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Homemade Gluten Free Banana Bread photo

Gluten Free Banana Bread

This Gluten Free Banana Bread is a warm, comforting treat bursting with natural sweetness and delightful crunch!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread:
  • 2 whole very ripe bananas (mashed, about 1 cup)
  • ¾ cup coconut sugar or regular sugar
  • ⅓ cup extra-virgin olive oil (plus more for brushing)
  • ½ cup almond milk
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 cup Bob's Red Mill Gluten Free All-Purpose Baking Flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup chopped walnuts (plus 2 tablespoons for topping)
  • 1 tablespoon rolled oats (for topping)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Loaf pan
  • Oven

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with extra-virgin olive oil or line it with parchment paper.
  2. In a large mixing bowl, mash the very ripe bananas until smooth.
  3. Add the coconut sugar, olive oil, almond milk, eggs, and vanilla extract to the mashed bananas. Whisk together until smooth.
  4. In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture and gently fold together using a rubber spatula.
  6. Fold in the chopped walnuts, reserving 2 tablespoons for the topping.
  7. Pour the batter into your prepared loaf pan and sprinkle the reserved walnuts and rolled oats on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the banana bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to 3 days.
  • Wrap tightly in plastic and freeze for up to 3 months.
  • Thaw at room temperature or warm in the oven/microwave.