Gluten-Free Banana Nut Bread
This Gluten-Free Banana Nut Bread is moist, flavorful, and studded with crunchy walnuts — perfect for a cozy snack or breakfast treat!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Loaf Pan
- Spatula
- Oven
Ingredients
- 7 medium bananas ripe, mashed
- 1/2 cup unsweetened apple sauce
- 2-1/2 cups Bob's Red Mill gluten-free flour all-purpose or brown rice
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 1 cup light brown sugar unpacked
- 4 large egg whites
- 1 teaspoon vanilla extract
- 3/4 cup walnuts chopped
- baking spray check label for gluten-free
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Lightly coat your loaf pan with gluten-free baking spray to prevent sticking.
- In a large mixing bowl, mash the 7 ripe bananas until smooth, leaving some small chunks if desired for texture.
- Add the unsweetened apple sauce, softened butter, light brown sugar, egg whites, and vanilla extract to the mashed bananas. Mix until well combined.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt to evenly distribute the leavening agents.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe bananas for optimal sweetness and moisture.
- Substitute butter with coconut oil and egg whites with flaxseed meal for a vegan version.
- Store cooled bread wrapped tightly at room temperature for up to 3 days or freeze sliced for up to 3 months.