Go Back
+ servings
Gluten-free banana bread on kitchen counter
Print Pin
4.80 from 10 votes

Gluten-Free Banana Bread Recipe

This gf banana quick bread is moist, chewy, and sweet without being too sweet.
Prep Time 10 minutes
50 minutes
Total Time 1 hour
Servings 10 slices
Calories 317kcal
Author Heather Dessinger

Equipment

  • 8x4 inch loaf pan

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1 cup gluten-free rolled oats
  • tsp baking powder (If you don't have it on hand, you can make it with baking soda, cream of tartar and arrowroot flour or non-GMO cornstarch. Here's how.)
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup chopped walnuts or chopped pecans

Instructions

  • Preheat your oven to 350 degrees and line a loaf pan with parchment paper.
  • Mash the bananas with a fork and measure out 1½ cups.
  • Add all the wet ingredients (mashed bananas, eggs, maple syrup and butter/coconut oil) to a high-speed blender or food processor.
  • Add all dry ingredients except the walnuts and oats on top of the wet ingredients and blend until smooth.
  • Stir in the oats. You can transfer the mixture to a bowl for this step if you'd like. Personally, I just remove my blender container from the base, add the oats, and then use a silicone spatula to mix them in. (That's one less bowl to wash!)
  • Pour the batter into the prepared loaf pan and sprinkle the top with walnuts.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.

Notes

Nutrition values are estimated based on the use of butter and walnuts in the recipe (instead of coconut oil and pecans).
 
instagram iconTried this recipe?
Mention @mommypotamus or tag #mommypotamus!
 

Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 116mg | Potassium: 322mg | Fiber: 5g | Sugar: 12g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg