Gluten-Free Banana Nut Bread

There’s something incredibly comforting about a warm slice of banana bread, especially when it’s packed with crunchy walnuts and made without gluten. This Gluten-Free Banana Nut Bread recipe is my absolute favorite for when I’m craving that classic, moist, and tender loaf but need to keep things gluten-free. Seven ripe medium bananas lend natural sweetness and moisture, while a blend of Bob’s Red Mill gluten-free flour and a few pantry staples come together for a perfect texture every time. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is straightforward, reliable, and oh-so-delicious.

Why It’s My Go-To

I turn to this Gluten-Free Banana Nut Bread recipe over and over because it balances flavor, texture, and ease effortlessly. The bananas are perfectly ripe, mashed just enough to keep some chunkiness, which adds character. Using unsweetened applesauce instead of oil or more butter helps keep the loaf moist without heaviness. The combination of light brown sugar and egg whites results in a tender crumb that isn’t too dense or gummy—a common pitfall in gluten-free baking.

Plus, the chopped walnuts provide that lovely crunch and nutty depth that makes every bite interesting. This bread is versatile enough for breakfast, a snack, or even a light dessert. It’s naturally sweetened, wholesome, and doesn’t rely on any complicated ingredients. I also love that it’s made with simple pantry staples, which means I can whip it up anytime.

The Ingredient Lineup

• 7 ripe medium bananas, mashed – The star of the show, bringing natural sweetness and moisture.
• 1/2 cup unsweetened applesauce – Adds moisture and a subtle fruity flavor without extra fat.
• 2 1/2 cups Bob’s Red Mill gluten-free flour (all-purpose or brown rice) – The perfect gluten-free flour blend to keep the bread tender yet sturdy.
• 1 1/2 tsp baking soda – The leavening agent that helps the bread rise.
• 1/2 tsp salt – Enhances all the flavors.
• 4 tbsp butter, softened – Provides richness and a buttery aroma.
• 1 cup light brown sugar, unpacked – Adds sweetness with a slight caramel note.
• 4 large egg whites – Lightens the texture while adding structure.
• 1 tsp vanilla extract – Brings warmth and depth to the flavor profile.
• 3 oz (3/4 cup) chopped walnuts – For crunch and nuttiness.
• Baking spray (check label for gluten-free) – To grease the pan without sticking.

Gear Up: What to Grab

• Mixing bowls – One large for wet ingredients, one for dry.
• Measuring cups and spoons – For precise ingredient amounts.
• Hand mixer or stand mixer – Makes combining ingredients easier and fluffier.
• Spatula – For folding in walnuts gently.
• 9×5-inch loaf pan – Perfect size for this recipe.
• Baking spray – To prepare your pan and prevent sticking.
• Cooling rack – To cool the bread evenly after baking.

Gluten-Free Banana Nut Bread: From Prep to Plate

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Generously spray your 9×5-inch loaf pan with gluten-free baking spray, making sure to coat all the corners to prevent sticking.

Step 2: Mash Those Bananas

In a large mixing bowl, mash the seven ripe medium bananas with a fork or potato masher until mostly smooth but still slightly chunky. This texture adds character to the bread.

Step 3: Combine Wet Ingredients

Add the 1/2 cup unsweetened applesauce, softened butter, light brown sugar, egg whites, and vanilla extract to the mashed bananas. Use a hand mixer or stand mixer on medium speed to blend until smooth and creamy.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the 2 1/2 cups gluten-free flour, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt. This ensures even distribution of the leavening agent and salt.

Step 5: Bring It All Together

Gradually add the dry ingredients into the wet banana mixture, mixing on low speed until just combined. Avoid overmixing to keep the bread tender.

Step 6: Fold in the Walnuts

Using a spatula, gently fold in the 3/4 cup chopped walnuts. This keeps the nuts evenly distributed without breaking them down too much.

Step 7: Bake to Perfection

Pour the batter into the prepared loaf pan, smoothing the top with your spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 8: Cool and Enjoy

Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Adaptations for Special Diets

• Dairy-Free: Replace the butter with coconut oil or a dairy-free margarine alternative.
• Nut-Free: Omit the walnuts or substitute with pumpkin seeds or sunflower seeds for crunch.
• Lower Sugar: Reduce the brown sugar to 3/4 cup or substitute with coconut sugar.
• Egg-Free: Use a flax egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water per egg white) but note the texture may be slightly different.

Cook’s Commentary

This Gluten-Free Banana Nut Bread is one of those recipes that feels like a cozy hug in food form. The use of egg whites instead of whole eggs keeps the bread light without sacrificing structure, which can be tricky with gluten-free flours. I love that the brown sugar adds a depth of flavor that pairs beautifully with the ripe bananas and nuts.

One tip: make sure your bananas are really ripe—brown spots and softness make all the difference in sweetness and moisture. Also, don’t skip the unsweetened applesauce; it’s a secret ingredient that keeps the bread moist but not heavy.

If you’re a fan of baking treats that combine wholesome ingredients with classic flavors, you might also want to check out this Honey Banana Muffins Recipe for a portable alternative or indulge in the rich, nutty goodness of Almond Amaretto Chocolate Chunk Cookies for your next baking adventure.

Store, Freeze & Reheat

Store your banana nut bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, place the loaf in a freezer-safe bag and freeze for up to 3 months. To thaw, simply leave it out at room temperature for a few hours or overnight in the fridge.

Reheat slices in the microwave for about 15 seconds or in a toaster oven until warm and slightly crisp on the edges. This brings back that freshly baked feeling every time!

Top Questions & Answers

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour if gluten isn’t a concern. The texture will be slightly different—often lighter and less dense. Adjust baking time as needed, and keep an eye on the bread as it bakes.

How do I know when the bread is fully baked?

The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. The top should be golden brown and spring back lightly when pressed.

Can I add other nuts or mix-ins?

Absolutely! Pecans, almonds, or even chocolate chips can be great additions. Just be mindful of the total volume so the batter doesn’t get too heavy or dry. Fold them in gently to keep the batter airy.

Is it possible to make this recipe vegan?

To make this vegan, replace the egg whites with flax eggs or aquafaba (chickpea water) and swap the butter for a plant-based alternative like coconut oil. The texture will change slightly but still yield a delicious loaf.

Keep Cooking

• Explore the cozy flavors of fall with this Pumpkin Bread With Maple Butter Swirl, perfect for chilly mornings.
• Try the Honey Banana Muffins Recipe for a quick, gluten-free breakfast treat.
• Indulge in sweet and nutty goodness with Almond Amaretto Chocolate Chunk Cookies for your next dessert.

Serve & Enjoy

Serve your Gluten-Free Banana Nut Bread warm or at room temperature, plain or slathered with a little butter or your favorite nut butter. It pairs wonderfully with a cup of coffee, tea, or a glass of milk. For a special treat, try topping slices with a smear of cream cheese or a drizzle of honey. This bread also makes a fantastic base for French toast or bread pudding.

No matter how you enjoy it, this loaf is sure to bring smiles all around. Happy baking!

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