This banana bread is the one I turn to when I want reliable comfort without the gluten. It’s straightforward, forgiving, and uses seven ripe bananas to give real banana flavor and moistness. The texture is tender, not gummy, when you follow a couple of simple steps.

I make this into two 8×5-inch loaves — great for gifting, freezing, or keeping half in the fridge for weekday breakfasts. The recipe leans on Bob’s Red Mill gluten free flour, a modest amount of butter for richness, and chopped walnuts for crunch. It’s a pantry-friendly bake that rewards ripe bananas.

No fluff here: simple techniques, sensible timing, and a few practical tips will keep these loaves from going dense or dry. Read the essentials, check the ingredients, and follow the How-To exactly as written for best results.

The Essentials

Yield: Two 8×5-inch loaves (the recipe instructs spraying two pans). Bake temp and time: 350°F, 45–50 minutes. Cooling steps are part of the bake plan — a short rest in the pans, then finish cooling on a rack before slicing.

Key flavor and texture drivers: seven ripe medium bananas for banana intensity, a little butter for richness, applesauce for moisture, and 3/4 cup chopped walnuts for crunch. Use an oven rack in the center for even heat.

Ingredients

7 ripe medium bananas, mashed — primary sweetener and moisture; riper = more banana flavor and sweetness.
1/2 cup unsweetened applesauce — adds moisture and keeps crumb tender without extra oil.
2-1/2 cups Bob’s Red Mill gluten free flour, all purpose or brown rice — the structure; stick with a tested GF blend for best texture.
1-1/2 tsp baking soda — leavens and helps the loaf rise.
1/2 tsp salt — balances sweetness and enhances flavor.
4 tbsp butter, softened — gives richness and a rounded mouthfeel; soften to room temp for even creaming.
1 cup light brown sugar, unpacked — sweetness and a bit of caramel flavor from the brown sugar.
4 large egg whites — adds lift and structure without the extra fat of whole eggs.
1 tsp vanilla extract — flavor enhancer; use pure if you have it.
3 oz (3/4 cup) chopped walnuts — texture and toasty flavor; fold in gently so they stay distributed.
baking spray, (check label for GF) — for greasing pans; or line pans if you prefer.

Mastering Gluten-Free Banana Nut Bread: How-To

Preheat oven to 350°F. Place a rack in the center of the oven. Spray two 8×5-inch nonstick loaf pans with baking spray (check label for gluten-free).
In a medium bowl whisk together 2-1/2 cups Bob’s Red Mill gluten free flour (all-purpose or brown rice), 1-1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
In a large bowl, using an electric mixer, cream 4 tbsp softened butter and 1 cup light brown sugar (packed) on medium speed until light and fluffy, about 1–2 minutes.
Add 4 large egg whites, 7 mashed ripe medium bananas, 1/2 cup unsweetened applesauce, and 1 tsp vanilla extract to the butter-sugar mixture. Beat at medium speed until combined and the mixture thickens slightly, scraping down the sides of the bowl as needed.
Reduce mixer speed to low and add the flour mixture in two additions, mixing just until combined after each addition. Do not overmix.
Fold in 3/4 cup (3 oz) chopped walnuts with a spatula until evenly distributed.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove pans from the oven and let cool in the pans on a wire rack for 15–20 minutes. Run a knife around the edges, invert the loaves onto the rack, and cool at least another 20 minutes (until slightly warm) before slicing.

Why It’s Crowd-Pleasing

Banana bread is familiar and comforting; this version keeps that comfort and makes it accessible to people avoiding gluten. The seven bananas give a pronounced banana flavor that isn’t just sweet — it’s ripe, fruit-forward, and aromatic. Light brown sugar and vanilla deepen the profile, while walnuts add a contrasting crunch.

It’s also forgiving. The batter is wet and forgiving to handle, and the bake window (45–50 minutes) gives you flexibility. For hosts, bakers, and busy households, two loaves mean you can share one and keep one, or freeze a loaf for later.

Substitutions by Category

Flour — If you don’t have Bob’s Red Mill, use another reliable gluten-free all-purpose blend that contains a binder (xanthan gum or similar). Avoid swapping in straight rice flour without a blend.
Fat — Butter can be swapped for equal coconut oil (melted and cooled) or a dairy-free spread if you need dairy-free; expect a subtle flavor change.
Sweetener — Light brown sugar can be replaced with coconut sugar for a different caramel note; keep volume the same.
Nuts — Walnuts can be swapped with pecans or omitted entirely to make nut-free loaves.
Purees — Applesauce is working as a moisture booster; you can use mashed pumpkin or mashed cooked sweet potato in similar amounts for a different flavor profile.

Essential Tools for Success

Two 8×5-inch loaf pans — the recipe is built for this size.
Electric mixer — for creaming the butter and sugar and for incorporating the banana mixture evenly.
Medium mixing bowl and large mixing bowl — for dry and wet components.
Spatula — for folding in walnuts and smoothing batter into pans.
Wire cooling rack and a knife — for releasing and cooling the loaves cleanly.
Toothpick or cake tester — to check doneness in the center.
Oven thermometer (optional but helpful) — ovens vary; a thermometer ensures accurate oven temp.

Missteps & Fixes

Here are the most common issues and how to correct them without starting over.

Dense, heavy loaf — Often from overmixing after adding flour. Fix: mix just until combined and fold gently. Next time, stop when streaks disappear.
Soggy or underbaked center — Either your oven runs cool or the toothpick test wasn’t centered. Fix: tent with foil and bake another 5–10 minutes, checking every 3–4 minutes.
Loaf sank in the middle — Could be underbaked or too much leavening. Fix: ensure accurate measuring of baking soda and oven temperature; bake longer and test again.
Dry crumb — Overbaking or too little banana/moisture. Fix: reduce bake time slightly next batch and use fully mashed, ripe bananas for maximum moisture.

Substitutions by Diet

Dairy-free — Swap butter for solid coconut oil or a dairy-free butter alternative; keep the same quantity.
Egg-free / Vegan — This recipe uses egg whites for structure; for a vegan version, try aquafaba or commercial egg replacer, but expect texture differences and experiment with binding agents.
Nut-free — Omit the walnuts or use seeds (sunflower or pumpkin) if tolerated.
Lower sugar — Reduce the brown sugar modestly or replace with a lower-glycemic sweetener, but expect a shift in texture and flavor.

Pro Perspective

Make sure bananas are very ripe — spotted or mostly brown skins — for the best banana flavor. Mash them thoroughly so they integrate evenly. When creaming butter and sugar, reach that light and fluffy stage; it traps tiny air pockets that help a lighter crumb. Always add the dry mix in two additions on low speed and stop when there are no dry streaks.

Folding the walnuts in by hand preserves their shape and prevents them from getting pulverized into the batter. Finally, cool the loaves in the pan for the recommended 15–20 minutes before inverting; cutting too soon makes slices collapse and drip.

Leftovers & Meal Prep

Once fully cooled, wrap a loaf tightly in plastic or foil and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, slice and freeze individual slices wrapped well; they thaw quickly in a toaster or microwave.

For make-ahead breakfasts, pre-slice and freeze. Toast lightly from frozen and top with butter or nut butter for a fast, portable breakfast.

Your Questions, Answered

Can I use whole eggs instead of egg whites? Yes, you can try whole eggs, but that will increase fat and may slightly change crumb and rise. Start by substituting the same number of whole eggs and note texture changes for next time.

How ripe should the bananas be? Very ripe. Dark speckled or mostly brown skins are ideal. They mash easily and give maximum sweetness and banana aroma.

Can I make one loaf instead of two? Yes. Use a single 9×5-inch loaf pan if you have one, but check bake time earlier and later — start checking at 40 minutes, then every 5 minutes until a toothpick comes out clean or with a few moist crumbs.

Do I need to check that my baking spray is gluten-free? Yes. The ingredient list may vary by brand; if you’re strictly avoiding gluten, confirm the label or line pans with parchment.

Final Bite

This Gluten-Free Banana Nut Bread is straightforward, comforting, and dependable when you follow the method. Use very ripe bananas, don’t overmix, and respect the cooling time — those small steps protect the texture and flavor. Make two loaves so you can gift one, freeze one, or have a ready breakfast waiting in the fridge.

When you try it, tell me how your loaf turned out: did you tweak the nuts or try a substitution? I love hearing the small, practical changes that make a recipe work in your kitchen.

Print Recipe Save it for later

Gluten-Free Banana Nut Bread

Moist gluten-free banana bread made with mashed ripe bananas, applesauce, and chopped walnuts. Baked in two 8x5-inch loaf pans.

Prep Time24

Cook Time41

Total Time1 5

Servings: 26 servings

Ingredients

7 ripe medium bananas mashed
1/2 cupunsweetened apple sauce
2-1/2 cupsBob's Red Mill gluten free flour all purpose or brown rice
1-1/2 tspbaking soda
1/2 tspsalt
4 tbspbutter softened
1 cuplight brown sugar unpacked
4 large egg whites
1 tspvanilla extract
3 oz3/4 cup chopped walnuts
baking spray (check label for GF)

Instructions

Preheat oven to 350°F. Place a rack in the center of the oven. Spray two 8x5-inch nonstick loaf pans with baking spray (check label for gluten-free).
In a medium bowl whisk together 2-1/2 cups Bob's Red Mill gluten free flour (all-purpose or brown rice), 1-1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
In a large bowl, using an electric mixer, cream 4 tbsp softened butter and 1 cup light brown sugar (packed) on medium speed until light and fluffy, about 1–2 minutes.
Add 4 large egg whites, 7 mashed ripe medium bananas, 1/2 cup unsweetened applesauce, and 1 tsp vanilla extract to the butter-sugar mixture. Beat at medium speed until combined and the mixture thickens slightly, scraping down the sides of the bowl as needed.
Reduce mixer speed to low and add the flour mixture in two additions, mixing just until combined after each addition. Do not overmix.
Fold in 3/4 cup (3 oz) chopped walnuts with a spatula until evenly distributed.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove pans from the oven and let cool in the pans on a wire rack for 15–20 minutes. Run a knife around the edges, invert the loaves onto the rack, and cool at least another 20 minutes (until slightly warm) before slicing.

Equipment

Electric Mixer
Mixing Bowls
two 8x5-inch nonstick loaf pans
Spatula
Wire Rack
Knife

Notes

Notes
Without the Nuts - Old Points: 2 • Weight Watchers Points+: 3
Calories: 109 • Fat: 2 g • Carb: 24 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 106 mg
Using Bob's Red Mill Brown Rice Flour
Servings: 26 (2 loaves) • Serving Size: 1 slice • Old Pts: 3 • Weight Watchers Points+: 4
Calories: 145 • Fat: 5 g • Carb: 28 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 108 mg
Using Bob's Red Mill Brown Rice Flour Without the Nuts – Old Points: 2 • Weight Watchers Points+: 3
Calories: 124 • Fat: 2 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 108 mg