Go Back
–+ servings

The Ultimate Gluten-Free Banana Bread (Bakery Worthy!)

Tender, moist, CLASSIC banana bread that’s undetectably gluten-free! Perfectly sweet, snackable, and easy to make with just 1 bowl required!
Author Minimalist Baker
Print
Close up shot of a knife slicing into gluten-free dairy-free banana bread
4.91 from 22 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 (Slices)
Course Brunch, Dessert, Snack
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

BANANA BREAD

  • 2 medium ripe bananas
  • 3 large eggs*
  • 1/2 cup dairy-free butter, melted (we like Miyoko’s)
  • 1/3 cup coconut yogurt (for store-bought, we like Culina or CocoJune)
  • 1 Tbsp vanilla extract
  • 2/3 cup organic cane sugar (or sub coconut sugar*)
  • 1 ½ cups gluten-free flour blend (MB 1:1 works best // see notes for DIY or store-bought* // all-purpose flour would also work if not GF)
  • 1 ½ cup almond flour (we like Wellbee's)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup raw walnuts, finely chopped

TOPPING optional

  • 1/4 cup raw walnuts, very finely chopped
  • 2 Tbsp cane sugar
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper.
  • TOPPING (optional): In a small bowl, combine the very finely chopped walnuts and 2 Tbsp cane sugar. Set aside.
  • Mash the ripe bananas in a medium mixing bowl (we like to leave some larger lumps of banana for added texture). Add the eggs and mix well, then add the melted butter, coconut yogurt, vanilla, and cane sugar and mix until well combined.
  • Add the gluten-free flour blend and almond flour and mix well. Finally, add the baking powder, baking soda, salt, and chopped walnuts and mix once more.
  • Pour the batter into the prepared loaf pan and sprinkle the optional topping over the batter evenly. Bake for 55-65 minutes, or until a toothpick (or skewer) inserted into the center comes out clean. The top of the bread may crack, which is fine!
  • Let the bread cool completely (2-3 hours, or overnight) before slicing and serving. Serve with butter and honey or as is. Store leftovers in a sealed container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat in the oven or toaster.

Video

Notes

*We tested this recipe with flax eggs in place of the eggs and it worked, though the result is much more dense and moist.
*Coconut sugar works in place of cane sugar, but it’s a bit more moist and not as sweet.
*Our 1:1 MB GF Blend works best in this recipe. Our DIY GF Blend and similar store-bought blends also work, but create a loaf that's slightly more moist.
*This recipe can be made into muffins (~14-16 muffins) and baked for 25-30 minutes until golden brown and a toothpick (or skewer) inserted into the center comes out clean.
*Nutrition information is a rough estimate calculated with CocoJune coconut yogurt and without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 slice Calories: 427 Carbohydrates: 56 g Protein: 8 g Fat: 26.3 g Saturated Fat: 9.4 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 6.9 g Trans Fat: 0 g Cholesterol: 56 mg Sodium: 307 mg Potassium: 328 mg Fiber: 3.9 g Sugar: 17.7 g Vitamin A: 78 IU Vitamin C: 2 mg Calcium: 122 mg Iron: 2 mg