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Gluten-Free Banana Nut Bread

This Gluten-Free Banana Nut Bread is moist, tender, and packed with crunchy walnuts. Perfect for breakfast, snacks, or dessert!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Bread, Snack
Cuisine: American
Keyword: Banana, Easy, Gluten-Free, Moist, Nut Bread
Servings: 8 servings

Ingredients

  • 7 medium bananas ripe, mashed
  • 1/2 cup unsweetened applesauce
  • 2 1/2 cups Bob's Red Mill gluten-free flour all-purpose or brown rice
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter softened
  • 1 cup light brown sugar unpacked
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts 3 oz
  • baking spray check label for gluten-free

Instructions

  • Preheat your oven to 350°F (175°C). Generously spray your 9x5-inch loaf pan with gluten-free baking spray, making sure to coat all the corners to prevent sticking.
  • 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.
  • 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.
  • 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.
  • Gradually add the dry ingredients into the wet banana mixture, mixing on low speed until just combined. Avoid overmixing to keep the bread tender.
  • Using a spatula, gently fold in the 3/4 cup chopped walnuts. This keeps the nuts evenly distributed without breaking them down too much.
  • 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.
  • 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.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Hand Mixer or Stand Mixer
  • Spatula
  • 9x5-inch loaf pan
  • Baking spray
  • Cooling Rack

Notes

  • Use really ripe bananas with brown spots for natural sweetness and moisture.
  • Substitute butter with coconut oil for a dairy-free version.
  • Reduce brown sugar or replace with coconut sugar for lower sugar content.
  • Omit walnuts or use seeds for a nut-free option.
  • Store wrapped at room temperature up to 3 days or freeze for up to 3 months.