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Gluten-Free Banana Bread Recipe

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.
5 from 1 vote
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Course: Breads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 259kcal
Author: Mel Lockcuff




  • Pre-heat the oven to 350° F and grease a loaf pan with cooking spray.
  • Using a mixer, mash the bananas.
  • Cream (or mix) the sugar into the bananas.
  • Add the egg to the sugar mixture, mixing well.
  • In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Mix the dry ingredients and the canola oil into the sugar mixture.
  • Gently fold the walnuts into the bread batter by hand, 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 toothpick inserted into the center comes out clean and the loaf is golden brown.
  • Let it cool in the pan for 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.


Serving: 1g | Calories: 259kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 241mg | Fiber: 2g | Sugar: 21g
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