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!
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
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)
- 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.
- Before you start, make sure that all the ingredients are at room temperature and measure the flours precisely, leveling your measuring cups.
- In a mixing bowl, whisk all the liquid ingredients together: eggs, melted butter/coconut oil, unsweetened almond milk, bananas, and vanilla. Set aside.
- 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.
- Pour the liquid ingredients into the dry ingredient bowl.Stir all the ingredients together until it forms a consistent bread batter with no lumps.
- Fold in 1/2 of the nuts.
- Transfer the banana bread batter into the loaf pan.
- Sprinkle the remaining chopped nuts on top of the bread.
- Place the loaf pan in the center of your oven and bake at 350°F (180°C), for 20 minutes.
- 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.
- 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.
- Cool the bread for 10 minutes before removing from the pan.
- Lift the banana bread from the pan using the overhanging pieces of parchment.
- Transfer to a cooling rack.
- Let cool about 2-3 hours (or, if you’re like me, get right to it!).