Gluten-Free Banana Bread Recipe
This gf banana quick bread is moist, chewy, and sweet without being too sweet.
Servings 10 slices
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).
Tried this recipe?
Mention @mommypotamus or tag #mommypotamus!
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