Author: AJ

Prep Time

15 minutes

This Gluten-Free Banana Nut Bread recipe is incredibly moist with soft crumbs, crunchy nuts, and a delicious banana flavor.

Since going gluten-free (and it ain’t no easy feat for this German/Italian girl), I have tried many varieties of store-bought breads and treats. Honestly, most of them suck!

So, I thought I’d give it the ol’ home-made try. I had 3 overly brown bananas that were destined for the trash. What else does one do with smooshy bananas? We make banana bread!

I searched the internet for top-notch recipes, and ended up creating my own (a mish-mash of various recipes). 

I have to say, I was pleasantly surprised with the outcome.

The bread was moist and quite delicious. The only thing I’d do differently, if I were to make it again, would to be to use less erythritol/monk fruit. It was a little too sweet for me. I overcame that challenge by smothering butter on top! 

Cooking Time

45-60 minutes

WET INGREDIENTS

3 eggs at room temperature

1/3 cup unsalted melted butter (or coconut oil – or a combination of both)

1/3 cup unsweetened almond milk

1 1/2 tsp vanilla extract

DRY INGREDIENTS

2 1/4 cups almond flour

1/4 cup coconut flour

3/4 cup erythritol (or monk fruit – or a combination of both)

3 tsp baking powder

1 tsp cinnamon

NUTS – FOR BATTER AND TOPPING

1/2 cup chopped walnuts, divided (or your choice of nuts)

Directions

1. Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn’t stick to the pan. Set aside.
2. Before you start, make sure that all the ingredients are at room temperature and measure the flours precisely, leveling your measuring cups.
3. In a mixing bowl, whisk all the liquid ingredients together: eggs, melted butter/coconut oil, unsweetened almond milk, bananas, and vanilla. Set aside.
4. In a different mixing bowl, combine the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and cinnamon. Stir to evenly combine the flours and remove any lumps. 
5. Pour the liquid ingredients into the dry ingredient bowl.Stir all the ingredients together until it forms a consistent bread batter with no lumps.
6. Fold in 1/2 of the nuts.
7. Transfer the banana bread batter into the loaf pan.
8. Sprinkle the remaining chopped nuts on top of the bread.
9. Place the loaf pan in the center of your oven and bake at 350°F (180°C), for 20 minutes. 
10. After 20 minutes cover the loaf pan with a piece of foil (as you can see from the photos, I forgot this step). This will prevent the top of the banana bread from burning and will allow the middle to bake slowly.
11. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
12. Cool the bread for 10 minutes before removing from the pan. 
13. Lift the banana bread from the pan using the overhanging pieces of parchment.
14. Transfer to a cooling rack.
15. Let cool about 2-3 hours (or, if you’re like me, get right to it!).