Are you craving a moist, delectable bread that's both gluten-free and irresistibly delicious? Look no further! This Gluten-Free Banana Walnut Bread is about to become your new obsession. Imagine sinking your teeth into a slice of warm, golden bread packed with the natural sweetness of ripe bananas and the rich, nutty crunch of walnuts. Whether you're following a gluten-free diet or simply looking for a healthier alternative to traditional banana bread, this recipe is guaranteed to satisfy your cravings and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free flour blend
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain.
- Pour the melted coconut oil into the mashed bananas and mix well until fully combined.
- Add honey (or maple syrup), eggs, and vanilla extract to the banana mixture. Whisk together until the ingredients are completely integrated and the mixture is smooth.
- In a separate bowl, sift together the gluten-free flour blend, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Gently fold in most of the chopped walnuts, reserving a small handful for topping.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the remaining chopped walnuts on top of the batter.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with dark spots and a soft texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense bread.
- Check for Doneness: Use the toothpick test to ensure your bread is fully baked. If it comes out clean or with just a few moist crumbs, your bread is ready.
- Cooling is Crucial: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy.
- Storage Tip: Wrap the bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Customize Your Bread: Feel free to add chocolate chips, dried fruits, or experiment with different nuts to make the recipe your own.
- Gluten-Free Flour Blend: Use a high-quality gluten-free flour blend for the best texture and taste. Not all blends are created equal, so choose wisely.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
