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How to make the best gluten-free banana bread recipe from scratch. Simple and easy, old-fashioned recipe with walnuts. Makes a moist, delicious loaf.
One of my favorite things to make, because it's easy and because we love to eat it, is banana nut bread. It makes a delicious snack, dessert, or addition to breakfast.
Thumbing thru an old family cookbook my sister gave me awhile back, I found an old banana bread recipe. Her mother-in-law had handwritten the recipe onto the page.
Even though I'd made banana bread a million times, I knew we had to try it. And I decided to make it gluten-free too.
Turns out, this is now my favorite recipe for banana bread. It's not too sweet, it's moist and delicious, and it's got unbeatable flavor.
Another quick bread recipe I love to make is gluten-free zucchini bread. I can almost taste it now, just thinking about it.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU'LL NEED FOR EASY BANANA LOAF:
- Mashed bananas
- Flour – You can use all-purpose flour or gluten-free flour.
- Baking soda and baking powder
- Canola oil
- Chopped walnuts
Keep in mind, all of the amounts you'll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
HOW TO MAKE BANANA BREAD
Making gluten-free banana bread is a very easy process. Just follow a few simple steps…
- Mash up the bananas, and cream (or mix) with the sugar. I use my mixer to mash the bananas.
- Add the egg to the banana/sugar mixture.
- Mix the dry ingredients and canola oil into the sugar mixture.
- Finally, gently fold the nuts into the mixture.
Then just scrape the batter into a prepared loaf pan that's ready to go, and bake according to the instructions in the recipe card below!
I usually let it cool in the pan for a good 10 to 15 minutes, then run a knife around the edge, and plop it out onto a wire rack to cool completely.
It's so delicious sliced up and served with a little dollop of softened butter.
LET'S TALK ABOUT THE FLOUR FOR A MINUTE
To make the bread gluten-free, simply switch out the all-purpose flour for a “cup for cup” gluten-free flour. Cup for cup means you don't have to do any figuring or measuring to try and figure out how much flour to use because you use the same amount.
My favorite gluten-free flour blend right now is Cup4Cup Gluten-Free Flour. I've found that it's not grainy, like some other gluten-free flours I've tried.
WHAT ELSE CAN YOU ADD TO BANANA BREAD?
What nuts are in banana bread, as well as what other ingredients you choose to add and how you make it, can vary.
There are a few things you can do to switch up this recipe.
- Instead of walnuts, add in pecans or almonds.
- Use applesauce in place of the egg.
- If you'd rather not make it gluten-free, switch out the gluten-free flour for regular all-purpose flour instead.
- Make it banana bread with chocolate chips. I love doing this with zucchini bread too.
- Make your bread in mini loaf pans instead of one big loaf pan.
- Make banana nut muffins instead of bread. Just use a muffin tin instead of a loaf pan.
HOW DO YOU KEEP BANANA BREAD MOIST?
Making banana bread moist takes just a little bit of thought before and after you bake the bread.
While mixing and baking the bread…
- Use oil instead of butter for a soft, moist banana bread. Butter can cause the bread to absorb more water, which strangely enough, can make it dry.
- Use overripe bananas. That means you want some brown in those banana peels. The riper and softer the bananas, the better.
- Sift the flour.
- Don't over bake it. Follow your recipe instructions, and start checking with a toothpick about 10 minutes before cook time ends (because oven times can vary).
After baking the bread…
CAN YOU FREEZE BANANA NUT BREAD?
MORE GLUTEN-FREE RECIPES AND BAKED GOODS:
GET THE PRINTABLE RECIPE
If you love this homemade gluten-free banana bread as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
- Pre-heat your oven to 350° F and grease a loaf pan.
- Using your mixer, mash up the bananas.
- Cream (or mix) the sugar into the bananas.
- Add the egg to the sugar mixture, mixing well.
- Mix the dry ingredients and the canola oil into the sugar mixture.
- Gently fold the walnuts into the bread batter, mixing them in well.
- Scrape the batter into the prepared loaf pan.
- Sprinkle with extra walnuts, if desired.
- Bake at 350° F for about 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.**
- Let it cool in the pan for a good 10 to 15 minutes; then run a butter knife around the edge, and plop it out onto a wire rack to cool completely.
- Slice and serve with softened butter.
*Be sure to use a cup for cup, or measure for measure, gluten-free flour. And if you don't want gluten-free, you can use a regular all-purpose flour instead.
**When it's done, the bread will have baked to a golden brown color.
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Amount Per Serving: Calories: 259 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 16mg Sodium: 241mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 2g Sugar: 21g Sugar Alcohols: 0g Protein: 4g