Gluten-Free Banana Walnut Bread

Who doesn’t love a slice of freshly baked banana bread? Let’s face it; it is undeniably delicious in each variation. All those ripe bananas make this loaf super moist and give it a natural sweetness and superb banana flavor. 😉 Especially this healthy gluten-free version with walnuts tastes perfect for breakfast in companion with a coffee.

I love to sprinkle some extra walnuts and rolled oat on top of the batter, which makes it instantly more beautiful and adds a nice crunch!

The best gluten-free banana bread with walnuts! So moist, incredibly delicious, sweet, nutty, yet healthy, gluten-free, dairy-free, and refined sugar-free!

 

The main ingredients of this gluten-free banana bread are almond flour, ripe bananas, coconut oil, and eggs. 

Speaking of bananas, it’s best to use very ripe (almost overripe) bananas to make banana bread. Why? Cause overripe bananas contain much more fruit sugar than unripe ones, resulting in sweeter and more flavorful bread. Plus, it’s a noble way to give your overripe bananas another life! 🙋‍♀️

If you aren’t that lucky and have no overripe bananas lying around waiting to be mashed for this incredible loaf, buy them 1-2 days in advance. I count towards those people who can develop a spontaneous craving for banana bread. In this case, I forgo a crime and use very firm bananas, which works too! 😉

Chocolate lover? Make sure to try this paleo chocolate chip banana bread recipe! 

It’s very easy to bake gluten-free banana nut bread. And you do NOT have to resort to a gluten-free flour blend to do it. Almond flour is the solution!

Almond flour can be relatively expensive and hard to find in smaller grocery stores (depending on in which country you live). Therefore, I highly recommend making your own homemade almond flour. Almond meal works too, by the way!

As this recipe is paleo-friendly, it’s not only gluten-free but also refined sugar-free and dairy-free. Maple syrup is used as a sweetener and coconut oil (preferably virgin) as fat.

Healthy Banana Walnut Bread Recipe – Step-by-Step

This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

• Preheat the oven to 350°F (180°C). Line a 8×5 inch loaf pan with parchment paper.
• Mash bananas in a large mixing bowl using the back of a fork. Add eggs, coconut oil, maple syrup, and vanilla extract, whisk until combined.
• Stir in almond flour, baking powder, cinnamon, and salt.

• Fold in chopped walnuts.

• Pour the batter into the prepared pan. Optional: Sprinkle with additional chopped walnuts and oats.

• Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
• Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.

Recipe FAQ & Tips

How long does this bread stay fresh? Store leftovers in an airtight container or packed with aluminum foil in the refrigerator for up to 4 days. 

Can I freeze leftovers? Absolutely! Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Defrosting is even faster if you freeze the bread already sliced so that you can defrost single slices at room temperature.

Coconut Oil Substitution: Use ¼ cup olive oil. (Paleo). I always recommend using virgin coconut oil, which is taste-neutral and doesn’t add any coconut flavor to baked goods. Feel free to substitute it with dairy-free or regular butter, although this doesn’t count towards paleo.

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