Gluten-Free Banana Bread Recipe and Walnuts

a gluten-free banana bread in a baking pan

Gluten-Free Banana Bread Recipe and Walnuts

Dani

This gluten-free, banana bread with walnuts is irresistibly moist, nutty, and naturally sweetened with date paste. It’s made with a wholesome mix of almond flour, buckwheat flour, and tapioca starch for a soft texture that holds together beautifully without gluten. The result is a nutrient-dense loaf rich in fiber, healthy fats, and flavor — perfect for dessert, tea time, or a snack.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert, Snack

Cuisine American, British, European

Servings slices

Calories 230 kcal

Equipment

2 Mixing bowl

1 Loaf baking pan

1 Whisk

Ingredients

300 g Banana About 3 large or 4 small, plus one for the top decoration.
3 medium Eggs Or 2 large eggs
100 g Date paste Homemade date paste, or just soak 7-8 Medjoul dates in hot water for 10 minutes
60 ml Avocado oil
5 ml Vanilla bean paste
50 g Yoghurt Greek-style, Bulgarian homemade or plant-based alternative.
110 g Almond flour
70 g Tapioca starch
60 g Buckwheat flour
5 g Baking soda
10 g Baking powder make sure gluten-free
3 g salt
70 g Walnuts chopped

Instructions

Preheat your oven to 230°C (450°F). Grease a loaf pan or line it with parchment paper.
Mash the Bananas: In a large mixing bowl, mash the bananas until smooth. Add the bicarb and mix.
Mix Wet Ingredients: Beat the eggs with a pinch of salt very well in a bowl. Then, add date paste, oil, yogurt, and vanilla extract. Add the mashed bananas and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together almond flour, tapioca starch, buckwheat flour and baking powder. Blend well.
Gently Combine: Add the dry ingredients to the wet mixture. Stir until just combined; don’t overmix.
Add Your Twist: Fold in walnuts and chocolate chips. In this recipe, I use walnuts.
Pour the batter into the prepared loaf pan. Place the sliced banana on the top if using.
Bake for the first 15 minutes on 230°C (450°F) and then reduce the heating to 175°C (350°F) and bake for about 30 - 35 minutes. Try the readiness with a toothpick inserted in the centre comes clean.
Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.

Don't Overmix: Overmixing can make the bread to become dense. Stir until just combined.

Check Doneness: Insert a toothpick into the centre; the bread is ready if it comes out clean.

Cool Completely: Gluten-free bread needs time to set, so let it cool fully before slicing.

YourDani x x

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 20.5gProtein: 6.8gFat: 13.4gSaturated Fat: 1.8gFiber: 3.4gSugar: 8.9g

Keyword Gluten-Free Baking, gluten-free banana bread, healthy banana bread, moist banana bread recipe, no sugar banana bread

Tried this recipe?Let us know how it was!