gluten free banana nut bread recipe
The Best gluten free banana nut bread recipe
I started making this gluten free banana nut bread about six years ago when my daughter had to cut gluten out of her diet. My first few loaves were not great. Some came out gummy in the middle and others fell apart the second I sliced them. After plenty of testing I landed on a version that holds together, stays moist for days, and tastes like the banana bread I grew up eating. Nobody in my house can tell it is gluten free, and that includes my pickiest kid.
This is the loaf my family asks for on Sunday mornings before anyone is fully awake. I usually bake two, one for the counter and one for the freezer, because a single loaf disappears before Tuesday in my house. It works just as well for breakfast with coffee, tucked into lunchboxes, as an after school snack, or on a holiday table next to everything else. My son eats it warm with butter, my daughter likes it plain, and my husband takes the heel every single time.
The bananas need to be really ripe for this, the kind with brown spots that nobody wants to eat plain. That ripeness brings natural sweetness, so the loaf does not need a ton of added sugar, and bananas also bring potassium and fiber to the party. Walnuts add protein and healthy fats that keep everyone full a little longer, which honestly matters when you have kids grabbing snacks all afternoon. I am not going to call banana bread a health food, but this version has more going for it than the boxed mix, and it still tastes like something you actually want to eat.
Gluten Free Banana Nut Bread
A moist, tender banana bread made with a gluten-free flour blend and packed with toasted walnuts. Ripe bananas and melted butter do the heavy lifting on flavor, while a short rest before baking keeps the crumb from turning gummy.
🥘Ingredients
For the Dry Ingredients
For the Wet Ingredients
For the Mix-Ins and Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Gluten Free Banana Nut Bread Works
I keep this gluten free banana nut bread recipe on hand because it fits just about any occasion, from a quick weekday breakfast to a holiday table. It travels well, slices clean, and gives everyone at a family gathering something they can enjoy without a second thought. If you are feeding a crowd or just want a loaf ready for the week, this one always earns its spot.
❓ Frequently Asked Questions About Gluten Free Banana Nut Bread
1. Can I make this gluten free banana nut bread without xanthan gum?
You can, but the texture will change. Xanthan gum stands in for the gluten that normally holds a quick bread together, so leaving it out often leads to a loaf that crumbles when sliced. If you skip it, look for a gluten free flour blend that already contains a binder such as xanthan or guar gum, and expect a slightly more delicate crumb. Let the bread cool completely before slicing, since a warm loaf falls apart more easily.
2. Why did my loaf come out dense or gummy in the middle?
Gluten free quick breads turn gummy for a few common reasons: overmixing the batter once the flour goes in, measuring flour by scooping straight from the bag, or pulling the loaf out before the center sets. Spoon the flour into the measuring cup and level it off, stir the batter just until the dry ingredients disappear, and test doneness with a skewer inserted in the center. A few moist crumbs are fine; wet batter means it needs more time. An instant-read thermometer reading around 200°F in the middle is another reliable cue.
3. What kind of gluten free flour blend works best?
A one-to-one blend designed for baking gives the most predictable results, ideally one made with a mix of rice flour, starch, and a binder. Single-flour options like almond flour or coconut flour behave very differently and usually need extra eggs or liquid, so they are not a straight swap. If you use a blend without a built-in binder, add the xanthan gum the recipe calls for. Different brands absorb liquid differently, so if your batter looks unusually stiff or thin, adjust with a splash of milk or a spoonful of flour.
4. How ripe should the bananas be, and can I use frozen ones?
Use bananas that are heavily speckled and soft, since that is when they are sweetest and mash most smoothly. Very yellow bananas will work but give a milder flavor and a firmer texture. Frozen bananas are fine: thaw them completely, then drain off the excess liquid before mashing so the batter does not turn out wet. You need about three medium bananas, roughly one cup mashed.
5. How should I store the bread, and can I freeze it?
Keep the cooled loaf wrapped tightly at room temperature for up to three days, or refrigerate it for about a week. Gluten free baked goods dry out faster than wheat-based ones, so wrapping well matters. To freeze, slice the loaf, wrap it in plastic and then foil or a freezer bag, and freeze for up to three months. Thaw slices at room temperature or warm them briefly in a toaster or a low oven.
6. Can I make it dairy free or egg free?
For a dairy free version, swap the butter for a neutral oil or a dairy free butter alternative and use a plant-based milk. Eggs are harder to replace because they provide both structure and moisture, and gluten free quick breads lean on them heavily. If you need an egg substitute, use one labeled for baking and expect a slightly denser loaf. Taste and texture will vary, so treat the first batch as a test run.
