Gluten-Free Banana Nut Bread
Quick breads, typically ones that don’t involve yeast, are some of the best treats to start with when you’re first going gluten-free. Most of these are dessert or breakfast breads, like this Gluten-Free Banana Nut Bread. These types of breads are easy to convert from gluten-filled to gluten-free and they are the type of treat that gives you a sense of accomplishment as a new gluten-free cook/baker!
Made with simple ingredients like eggs, bananas, vanilla, baking soda, and sugar (I use Wholesome Organic Sugar), this is such an easy baked good, perfect for the fall baking season! This also makes a great gift for a host, neighbor, or friend.
Explore more gluten-free bread recipes you’ll love!
Gluten-Free Banana Nut Bread
Servings: 8 servings
Calories: 351kcal
Ingredients
- Gluten free non-stick cooking spray
- 3 very ripe bananas , mashed with a fork
- ½ cup unsalted butter , melted and cooled
- ¾ cup Wholesome Organic Sugar
- 1 egg , well beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher or sea salt
- 1 teaspoon baking soda
- 1½ cups gluten free all-purpose flour
- ½ cup nuts , chopped
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9 by 5 inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, mix the mashed bananas with the melted butter. Add the sugar, egg and vanilla and mix well. Add the salt, baking soda and sweet rice flour blend (in that order) and mix well. Add the nuts and stir. Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes and remove from the pan. Let cool completely on a wire rack or serve warm.
Nutrition
Nutrition Facts
Gluten-Free Banana Nut Bread
Amount Per Serving
Calories 351
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Cholesterol 51mg17%
Sodium 439mg18%
Potassium 220mg6%
Carbohydrates 48g16%
Fiber 4g16%
Sugar 25g28%
Protein 5g10%
Vitamin A 413IU8%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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I modified the recipe as I made it for a friend needs to be gluten & dairy free. I also made muffins, instead of bread. They turned out great. I used King Arthur GF measure for measure flour, 1/2 cup (1 stick) of Earth Balance “butter” & only 1/2 tsp kosher salt. I used paper liners & made 12 muffins, filled close to the top. I baked for about 18 minutes at 350, ning at the half way point. They puffed up & turned out beautifully. Very well received by my friend who said they were VERY tasty & good. Also, I usually let my bananas sit out for about 2 weeks before using. They were almost totally black but still perfect on the inside for baking. Definitely great banana flavor.