Are you looking for a gluten-free banana bread that is super moist keeps you reaching back for more? This banana bread is a perfect combination of ingredients that helps it stay moist, while allowing the outer edges to be the perfect crisp with the walnuts adding in the perfect crunch and the chocolate adding in just enough sweetness to keep you coming back for more.
One great thing about banana bread is that it is great for any time of the day! I love having it as a side of my breakfast, but also as a midday snack or even dessert. Feel free to eliminate the nuts if you have an allergy, the chocolate and the cinnamon sugar topping if you want something a little less sweet, but if you can have it all- it is recommended!
How to make this Gluten-Free Banana Bread:
- First line a 9×5 loaf pan with parchment paper and lightly grease the sides of the pan not covered by the parchment paper
2. In a large bowl combine the mashed bananas, sugar, oil, milk, eggs and vanilla together
3. In a smaller bowl, combine the dry ingredients (flours, baking powder, baking soda, and cinnamon)
4. Slowly add dry ingredients into wet ingredients
5. Add in walnuts and chocolate chips and lightly stir until just combined
6. Pour into loaf pan and top lightly with cinnamon sugar
Hints/Tips:
- These are easily made into muffins! All you have to do is to line a muffin tin with muffin cups and pour the batter into the cups. NOTE: bake 25-30 minutes for muffins, not the full 40-50 minutes
- If you would like to use coconut oil and are using other cold ingredients (not room temperature), make sure you stir the ingredients quickly when adding in the oil so it doesn’t solidify
Gluten-Free Banana Bread
Course: Dessert8
slices15
minutes45
minutes260
kcal1
hourIngredients
2 ripe bananas
1/2 cup sugar
1/3 cup vegetable oil (or melted coconut oil)
1/4 cup milk
2 eggs
1 tsp vanilla extract
1.5 cups Gluten-Free All-Purpose flour
1/2 cup almond flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 cup chopped walnuts
1/4 cup chocolate chips (optional)
- Topping: (optional)
1.5 tbsp oats
2 tsp sugar
1/2 tsp cinnamon
Directions
- Preheat oven to 350 degrees and line a 9×5 loaf pan with parchment paper and lightly grease sides of pan where parchment paper is not reaching [If you want to make it into muffins, line a muffin tin with muffin cups]
- In a large bowl, combine mashed bananas, sugar, oil, milk, eggs and vanilla together and whisk until combined and minimal lumps
- In a separate smaller bowl combine the flours baking powder, baking soda, and cinnamon
- Slowly add the dry ingredients into the wet ingredients and stir to combine
- Add in the walnuts and chocolate chips and lightly stir until mixed
- Pour into loaf pan or divide equally among muffin cups
- Optional: top lightly with cinnamon sugar or oats
- Bake 25-30 minutes for muffins and 40-45 minutes for bread loaf (until toothpick inserted into middle comes out mostly clean)- time can vary based on oven
Notes
- If you would like to use coconut oil and are using other cold ingredients (not room temperature), make sure you stir the ingredients quickly when adding in the oil so it doesn’t solidify
- You can easily make these into muffins for an easier grab-n-go option!
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I made this recipe into muffins, and it worked great–not crumbly at all! My husband, my toddler, and I greatly enjoyed them! I would definitely recommend using chocolate chips 🙂