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–+ servings
Banana bread sliced on a wooden board with butter in the corner.

Moist Gluten-Free Banana Nut Bread

Natasha Levai
This gluten-free banana nut bread is so moist, you can pick up the crumbs with the back of the fork!
5 from 3 votes
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 1 loaf
Calories 927 kcal

Ingredients
  

  • 3 (330-350g) ripe bananas
  • 3 teaspoon lemon juice to prevent bananas from browning
  • 85 grams (⅓ cup, packed) brown sugar light or dark
  • 65 grams (⅓ cup) granulated white sugar
  • 150 grams (⅔ cup) butter melted
  • 2 eggs at room temperature
  • 270 grams gluten-free all-purpose flour mix (any kind) I used my homemade mix, which would be: 67g brown rice flour, 67g white rice flour, 67g tapioca starch, 67g cornstarch.
  • 50 grams almond flour for moisture
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum or 3-5 teaspoon psyllium husk powder
  • 1 tsp cinnamon optional
  • ½ teaspoon ground nutmeg optional
  • 150 grams (¾ cup) chocolate chips/chunks
  • 100 grams crushed walnuts

Instructions
 

  • Start preheating the oven to 180C/375F.

Mash the bananas

  • First, mash bananas in a medium-sized bowl using a potato masher or a fork. Add the lemon juice to prevent the bananas from browning too quickly.

Mix the sugars and butter

  • Place the butter into a small-medium bowl suitable for microwaving. Melt the butter in the microwave (30-60 sec) and add to a large mixing bowl.
  • Add sugars to the melted butter and whisk for a few minutes until evenly incorporated (it will look like a paste).

Add bananas and eggs

  • Add mashed bananas and eggs to the bowl and stir well to incorporate.

Add the dry ingredients

  • Finally, add all of the dry ingredients to the bowl (save chocolate and nuts). Make sure to place the baking soda, baking powder, and xanthan gum on top of the gluten-free flour so that it doesn't come in direct contact with wet ingredients.
  • Start by mixing the dry ingredients on the top and then incorporate them evenly into the batter.

Add ins

  • Finally, add the chocolate chips (or chunks) and crushed walnuts to the bowl. Fold them into the batter with a rubber spatula.

Prep the parchment paper

  • I recommend making diagonal cuts on the parchment paper leading from each corner toward the middle. Cut about ½ of the way to the middle, don't cut all the way to the center.
    This will help you line the baking loaf pan better!

Line the bread pan

  • Line the baking pan (9x5 inch/22x12 cm loaf pan) with parchment paper (you can use clothespins to hold the paper in place) and pour the batter into it.

Bake

  • You can decorate the cake with sliced bananas and/or chocolate chips.
    Bake it for 40 minutes at 375F/180C, then cover the bread with foil (shiny side up) to prevent burning. Keep baking for 20 minutes, then do a toothpick check. If there is no raw dough on it but only a few crumbs, the banana bread is done!
    If the cake is raw, keep baking for 10 minutes and check again.
    Let the banana bread cool in the bread pan for 30 minutes, then carefully transfer to a cooling rack.

Notes

Storage & Freezing

Store this banana bread at room temperature for 3 days. Make sure to cover the bread with a cling film or place it into an air-tight container. The cake will get drier by day 3-4, so I recommend serving it with some butter, honey, or maple syrup!
You can store this bread in the refrigerator for up to 5 days! Again, make sure it is sealed in a container or with a cling film or foil.
To freeze:
  • Let the bread cool completely (no longer warm to the touch).
  • Slice the bread and arrange the slices on a tray or a piece of parchment.
  • Place the tray in the freezer and once the slices are cold enough (about 30 min), transfer them to an air-tight container or a freezer bag for up to 3 months.
To reheat/defrost, simply pop the slices into a microwave and add some butter to the top for extra moisture. You can also reheat the bread in the oven at 350F/180C for 10-15 minutes or until soft and warm!

Top tip

Keep an eye on the browning process. Since the bread takes longer to cook through, you will need to cover it with foil (shiny side up) at some point. Avoid opening the oven in the first 30-40 minutes of baking as it might cause the top to concave and create a gummy and dense crumb.

Nutrition

Serving: 3slicesCalories: 927kcalCarbohydrates: 106.6gProtein: 14gFat: 52.6gSaturated Fat: 23.5gCholesterol: 137mgSodium: 715mgPotassium: 746mgFiber: 6.8gSugar: 55gCalcium: 183mgIron: 3mg
Keyword gluten-free banana nut bread, gluten-free moist banana bread, super moist gluten-free banana bread
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