Easy Gluten-Free Banana & Walnut Bread
Hoorah! A gluten-free banana bread that tastes delicious and is easy to make.
Super simple one bowl cake!
For an INSTAGRAM visual – click hereÂ
My partner is gluten-free and its a hassle if you are not great at baking. He loves nothing more than a delicious piece of cake and I am really happy that at last I can say ‘yes’ its gluten-free.
I could not find any plain gluten-free flour and opted for self-raising instead, the cake is slightly on the enormous side because of it, but I can’t hear anyone complaining 🙂
Thank you to the Minimalist Baker for this excellent recipe (which I tweaked a bit).
More Banana Cake Recipes:
- Another One Bowl Banana Cake – not gluten-free
- Another gluten-free Banana Cake using Almond FlourÂ
Freezer Friendly: The banana bread can be frozen as a whole loaf, thawed in the refrigerator, and then sliced when ready to enjoy. It can also be sliced before freezing, and if you want to enjoy one slice at a time, you can place parchment or wax paper between the slices for effortless enjoyment!
Easy Gluten-Free Banana & Walnut Bread
Equipment
- 29.5 x 15.2 x 6.5cm loaf tin
Ingredients
- 2 medium ripe bananas
- 3 large organic eggs
- 120 g good farm unsalted butter melted
- 100 g yogurt of choice I used coconut
- 3 teaspoons vanilla extract not essence
- 150 g brown sugar
- 250 g self-raising gluten-free flour
- 150 g almond flour
- 1 teaspoon baking powder
- pinch of salt
- 50 g raw walnuts roughly chopped
Topping
- 2 tablespoons brown sugar
- 4 walnuts finely chopped
- pinch cinnamon
Instructions
- Preheat the oven to 180c and line a loaf tin with baking paper. Combine the topping ingredients together.
- In a large bowl, mash the ripe bananas finely. Add the eggs and mix well with a whisk, add melted butter, yogurt, vanilla and brown sugar and mix well until combined.
- Add the flour and almond flour, baking powder, salt and chopped walnuts and mix really well with a spatula, making sure no flour lumps in the mixture.
- Pour the batter in the prepared loaf tin and sprinkle the sugar topping over. Bake for 55/65 minutes or until a skewer inserted in the middle comes out clean. The top of the bread may crack, it's cool, we love the look.
- Let the bread cool completely, this is seriously important, warm cake is fragile, let it cool for at least 3 hours before slicing and serving. Enjoy!
- You can store leftover bread in a sealed container for 2-3 days or pop in the fridge for a week.
