The BEST Banana Nut Bread (Gluten-Free)

5 from 4 votes

This gluten-free banana nut bread is so moist, you can pick up the crumbs with the back of the fork!

Prep Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: gluten-free banana nut bread, gluten-free moist banana bread, super moist gluten-free banana bread

Servings: loaf

Calories: 3187kcal

Cost: 5

270 grams gluten-free all-purpose flour I used my nightshade-free blend (25% rice flour, 25% brown rice flour, 25% tapioca starch, 25% potato starch)
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

Start preheating the oven to 190C/375F.
Then, mash the bananas in a medium-sized bowl using a potato masher or a fork. You can sprinkle some lemon juice on it to prevent bananas from browning too quickly (optional).
330-350 grams ripe bananas
Add the sugars, eggs, and oil to the mashed bananas and whisk until incorporated. You can use an electric mixer for this step (optional).
85 grams brown sugar , 65 grams granulated white sugar, 50 grams oil, 2 eggs
Add all the dry ingredients to the bowl and mix until evenly incorporated. Don't worry about overmixing!
270 grams gluten-free all-purpose flour , 50 grams almond flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon xanthan gum, 1 teaspoon cinnamon
Finally, fold in the crushed walnuts/pecans and the add-ins (if using).
100-150 grams crushed walnuts, ½ cup optional add-ins
Line a light-colored 9x5" metal baking pan (aluminum is great, don't use glass) with non-stick parchment paper.
Transfer the batter to it and decorate with sliced bananas and nuts (optional).
Bake the banana nut bread for 40 minutes at 375F/190C, then cover the pan with aluminum foil (shiny side up) and bake for another 20 minutes.
Do a toothpick check and if it comes out with raw dough attached, bake for another 10 minutes, then take the bread out.
Let the banana bread cool in the bread pan for 30 minutes, then transfer it to a cooling rack. Enjoy!

Tips:

Use a digital kitchen scale to ensure the best results (see the "metric" tab in the recipe card).

Avoid opening the oven during the first 40 minutes of baking or the bread will collapse.

Wait for the bread to cool down before slicing. If sliced too soon it might fall apart!

Storage:

Store this banana bread at room temperature for up to 3-4 days in an air-tight container or plastic wrap.

To freeze:

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 and keep for up to 3 months.