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Moist Gluten-Free Banana Bread Recipe with Crunchy Walnuts Easy and Perfect

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A moist and flavorful gluten-free banana bread featuring crunchy toasted walnuts, almond and oat flours, and natural sweeteners. Perfect for breakfast, brunch, or a comforting snack.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) coconut oil, melted
  • 1/3 cup (80ml) pure maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) almond flour
  • 1/2 cup (60g) gluten-free oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (gluten-free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (90g) walnuts, roughly chopped and toasted
  • Optional: 1 tablespoon coconut sugar or brown sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with coconut oil or line it with parchment paper.
  2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Set aside to cool.
  3. In a medium bowl, whisk together almond flour, gluten-free oat flour, baking soda, baking powder, cinnamon, and sea salt until evenly combined.
  4. In a large bowl, mash the ripe bananas with a fork until mostly smooth but with some texture. Add eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until uniform and shiny.
  5. Add the dry ingredients to the wet banana mixture. Gently fold together with a rubber spatula until just combined. Do not overmix.
  6. Fold in most of the toasted walnuts, reserving a handful for topping.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts evenly on top and optionally dust with coconut sugar.
  8. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Remove from oven and let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. Slice and enjoy. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.

Notes

Do not overmix the batter to avoid dense bread. Use ripe bananas with brown spots for best sweetness and moisture. Toast walnuts to enhance flavor and crunch. Start checking the bread at 50 minutes to prevent overbaking. Coconut oil is important for moisture; do not skip it. For nut-free version, substitute walnuts with pumpkin or sunflower seeds.

Nutrition

Keywords: gluten-free banana bread, banana bread with walnuts, moist banana bread, gluten-free baking, healthy banana bread, easy banana bread recipe

Find it online: https://norasfoods.com/moist-gluten-free-banana-bread-recipe-with-crunchy-walnuts-easy-and-perfect/