The Ultimate Gluten-Free Banana & Walnut Bread

PREP TIME: 15mins


Hoorah! A gluten-free banana bread that tastes delicious and is easy to make.

Super simple one bowl cake!

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).

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!


What you'll need:

A large loaf tin, lined with baking paper


  • 2 medium ripe bananas
  • 3 large organic eggs
  • 120g good farm unsalted butter, melted
  • 100g yogurt of choice (I used coconut)
  • 3 teaspoons vanilla extract (not essence)
  • 150g brown sugar
  • 250g self-raising gluten-free flour
  • 150g almond flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 50g raw walnuts, roughly chopped


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


  1. Preheat the oven to 180c and line a loaf tin with baking paper. Combine the topping ingredients together.
  2. 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.
  3. 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.
  4. Pour the batter in the prepared loaf tin and sprinkle the sugar topping over. Bake for 55065 minutes or until a skewer inserted in the middle comes out clean. The top of the bread may crack, its cool, we love the look.
  5. 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!
  6. 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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