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 here 

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:

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

Delicious and easy to make 'one bowl' gluten-free banana cake! Its freezer friendly too!
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 Loaf


  • 29.5 x 15.2 x 6.5cm loaf tin


  • 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


  • 2 tablespoons brown sugar
  • 4 walnuts finely chopped
  • pinch cinnamon


  • 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.
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