A simple recipe for the ultimate gluten free banana and walnut bread. The perfect healthy breakfast snack or dessert to be enjoyed on its own or served with your favourite jam or nut butter!
Remember this time last year when the popularity of banana bread soared during lockdown?
There is just something about homemade banana bread that makes everything better. It’s a classic comfort food that fills your home with a wonderful aroma.
Long before lockdown brought banana bread back into the spotlight, I was always an avid banana bread fan.
In fact, when I was living at home in Australia, every other weekend after my sister and I finished our workout session, we would go to our favourite local cafe to enjoy a coffee and slice of banana bread.
This recipe has all you would want in a gluten free banana bread – its moist and fluffy on the inside and golden brown and slightly crunchy on the outside, and imbued with a lovely sweet banana flavour!
But what’s even better? It is so simple to make and only requires some basic pantry ingredients.
What is so good about this recipe
- It’s gluten and dairy free! Unlike traditional recipes which use wheat flour, this recipe calls for gluten free self raising flour – a blend of white flour containing raising agents that will allow the bread to rise!
- It uses healthier ingredients. This banana and walnut bread is naturally sweetened with pure maple syrup instead of unrefined processed white sugar, which is used in many recipes. It also uses a reasonable amount of unrefined extra virgin olive oil, rather than slabs of butter.
- Requires minimal equipment and basic pantry items. You’ll only need one bowl and just a handful of ingredients.
- A great way to make use of any spotty overripe bananas you have! Overripe bananas are what give this recipe an amazing sweet flavour!
How to make this recipe
Preheat the oven to 165 degrees celsius and grease a 9 x 5 inch loaf tin.
In a large bowl, add the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then mix in the mashed bananas and milk.
Add the flour, baking soda, baking powder and cinnamon to the wet mixture. Stir until just combined and then, using a spatula, fold in the walnuts.
Pour the mixture into your greased loaf tin and top with the sliced banana (if using).
Bake in the oven for 55- 60 minutes, or until golden brown and a toothpick comes out clean. Allow the loaf to cool in the loaf tin for 10 minutes. Transfer to a wire rack to cool before serving.
Tips and Variations
- The secret to the perfect banana bread is overripe bananas! Spotty and overripe bananas are a must here to bring out the sweetness!
- Prefer muffins instead? Instead of using a loaf tin, spread the batter evenly among a 12 hole muffin tin and bake for 40 – 45 minutes.
- Storage suggestions: This bread is moist, and will keep for 2-3 days at room temperature, or may be kept in the fridge for up to 5 days. Store it in the freezer for up to three months or so. Slice the bread so it is easier to defrost individual slices. You may let them rest at room temperature or toast them.
- Feel free to make this recipe your own. I used walnuts here but you are welcome to leave out or add any other add ins you see fit! Chopped pecans or raisins and dried fruit also work well here.
- Serve on its own, or enjoy with jam or a drizzle of any nut butter of your choosing! I personally like to enjoy it on its own but it also tastes amazing when topped with strawberry jam or a drizzle of almond butter.
Gluten Free Banana and Walnut Bread
Cuisine: AustralianDifficulty: Easy1
loaf10
minutes55
minutesA simple recipe for the ultimate gluten free banana and walnut bread. The perfect healthy breakfast snack or dessert to be enjoyed on its own or served with your favourite jam or nut butter!
Ingredients
2 medium overripe bananas, mashed
1/3 cup extra virgin olive oil
1/2 cup pure maple syrup or honey
60 ml almond milk
2 eggs
1 tsp vanilla extract
2 cups gluten free self-raising flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp cinnamon, ground
1/2 cup walnuts
1 banana, sliced lengthways (optional garnish)
Directions
- Preheat the oven to 165 degrees celsius and grease a 9 x 5 inch loaf tin.
- In a large bowl, add the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then mix in the mashed bananas and milk.
- Add the flour, baking soda, baking powder and cinnamon to the wet mixture. Stir until just combined and then, using a spatula, fold in the walnuts.
- Pour the mixture into your greased loaf tin and top with the sliced banana (if using).
- Bake in the oven for 55- 60 minutes, or until golden brown and a toothpick comes out clean. Allow the loaf to cool in the loaf tin for 10 minutes. Transfer to a wire rack to cool before serving.
Notes
- The secret to the perfect banana bread is overripe bananas! Spotty and overripe bananas are a must here to bring out the sweetness!
- Storage suggestions: This bread is moist, and will keep for 2-3 days at room temperature, or may be kept in the fridge for up to 5 days. Store it in the freezer for up to three months or so. Slice the bread so it is easier to defrost individual slices. You may let them rest at room temperature or toast them.
Did you make this recipe?
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