Gluten-Free Banana Nut Bread
Indulge in the nutty, sweet flavors of our *Gluten-Free Banana Nut Bread*—a moist, tender loaf that's perfect for breakfast or an afternoon treat. Made with ripe bananas, gluten-free all-purpose flour, and a hint of ground cinnamon, this recipe ensures a moist texture and warm spice in every bite. Chopped walnuts add a delightful crunch, while the use of gluten-free baking powder guarantees a fluffy rise for those avoiding gluten. This easy-to-make recipe requires just 15 minutes of prep time and fills your kitchen with the comforting aroma of homemade baked goods as it bakes to perfection. Whether you enjoy it warm with a dollop of butter or sliced and shared with friends, this classic gluten-free twist on banana nut bread will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 ripe bananas
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 0.5 cup unsalted butter, melted
- 0.75 cup brown sugar
- 1 teaspoon vanilla extract
- 0.75 cup chopped walnuts
- 1 teaspoon gluten-free baking powder
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, mash the bananas using a fork or potato masher until completely smooth. Set aside.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, ground cinnamon, and gluten-free baking powder until well combined.
In another bowl, beat the eggs using a hand mixer or whisk until they are slightly frothy. Add the melted butter, brown sugar, and vanilla extract, and blend until smooth.
Add the wet ingredients to the dry ingredients, and gently stir with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the mashed bananas and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then transfer the loaf to a wire rack to cool completely before slicing.
Enjoy your homemade gluten-free banana nut bread as a delightful snack or breakfast treat!
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 153.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
