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Gluten-free banana bread on kitchen counter
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5 from 4 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 300kcal
Author Heather Dessinger


  • 8x4 inch loaf pan


Wet Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1 cup gluten-free rolled oats
  • tsp baking powder ((f 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


  • 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.


Nutrition values are estimated based on the use of butter and walnuts in the recipe (instead of coconut oil and pecans).
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Calories: 300kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 119mg | Potassium: 346mg | Fiber: 5g | Sugar: 7g | Vitamin A: 245IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg