Gluten-Free Banana Bread
1 hour 10 minutes · One 9x5 loaf, 10 slices
- 4 very ripe bananas (about 1 1/2 cups mashed)
- 1 1/2 cups almond flour
- 1/2 cup gluten-free 1:1 flour blend
- 1/4 cup ground flaxseed
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 tsp vanilla extract
- 1/2 cup walnuts, roughly chopped
- 01 Preheat oven to 350°F (175°C). Line a 9x5 loaf tin with parchment, leaving an overhang on the long sides.
- 02 Mash the bananas thoroughly — the blacker and softer, the better. Underripe bananas give you a bland, heavy loaf and no amount of syrup fixes it.
- 03 Whisk almond flour, gluten-free blend, flaxseed, baking soda, cinnamon, and salt in a bowl.
- 04 In a large bowl, whisk the mashed banana with the eggs, maple syrup, melted coconut oil, and vanilla.
- 05 Fold the dry into the wet until just combined, then fold through most of the walnuts. Let the batter sit 15 minutes to hydrate.
- 06 Scrape into the tin, scatter the remaining walnuts on top, and bake 55–65 minutes until a skewer comes out clean. Tent with foil at 40 minutes once the top is dark.
- 07 Cool in the tin 20 minutes, then lift out by the parchment and cool completely on a rack before slicing. Cutting it warm will tear it — gluten-free loaves set on the way down.
The 15-minute rest is not optional. Gluten-free flours and flaxseed absorb liquid slowly, and skipping the rest is the difference between a moist loaf and a wet, sunken middle.
Freezes well sliced — toast straight from frozen.