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Banana Nut Bread without Flour

Banana Nut Bread without Flour

iamwinfred
This banana nut bread without flour is a moist, tender, and naturally gluten-free loaf made with a wholesome combination of blanched almond flour and certified gluten-free oat flour. Sweetened entirely by ultra-ripe bananas and a touch of coconut sugar, every slice is packed with warm cinnamon flavor and the satisfying crunch of toasted walnuts. It comes together in one bowl with minimal effort and bakes into a golden, perfectly textured loaf that even non-gluten-free eaters will love.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Fork or potato masher For mashing bananas
  • Whisk or hand mixer
  • Rubber spatula or wooden spoon
  • 9x5 inch loaf pan
  • Parchment paper
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick or thin skewer For testing doneness

Ingredients
  

  • 3 very ripe medium bananas about 1 cup mashed; the darker and spottier the peel, the better
  • 1 cup blanched almond flour about 96g; finely ground, not almond meal
  • 1 cup certified gluten-free oat flour about 90g
  • 1/4 cup coconut sugar about 50g; brown sugar works as a substitute
  • 2 large eggs room temperature preferred
  • 3 tablespoons coconut oil melted and slightly cooled; unsalted butter can be substituted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts about 85g; plus 2 tablespoons reserved for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides, and lightly grease the parchment and any exposed pan sides.
  • Peel the 3 ripe bananas and add them to a large mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth with just a few small lumps, yielding about 1 cup of mashed banana.
  • Add the 2 large eggs, 3 tablespoons of melted and slightly cooled coconut oil, and 1 teaspoon of vanilla extract to the bowl with the mashed bananas. Whisk until fully combined and smooth.
  • Add the 1/4 cup of coconut sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the wet mixture. Stir until the sugar is fully dissolved and no streaks remain.
  • Add the almond flour, oat flour, baking soda, and baking powder to the bowl. Fold gently with a rubber spatula just until no dry pockets remain, being careful not to overmix.
  • Fold in 3/4 cup of the chopped walnuts until evenly distributed throughout the batter, reserving about 2 tablespoons for the topping.
  • Pour the batter into the prepared loaf pan, smooth the top with the spatula, and scatter the reserved walnuts over the surface. Bake at 350°F for 50 to 60 minutes, tenting loosely with foil for the last 10 to 15 minutes if the top is browning too quickly, until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool for at least 30 more minutes before slicing with a serrated knife.

Notes

  • Use extremely ripe bananas with dark, heavily spotted peels for the sweetest, most flavorful bread. Bright yellow bananas won't provide enough natural sweetness or moisture.
  • Do not skip the cooling time. Almond flour-based breads need time to fully set after baking. Slicing too early will result in a crumbly, under-set texture.
  • Measure almond flour by spooning it into the measuring cup and leveling off the top. Scooping directly from the bag packs in too much flour and makes the bread dense.
  • For extra walnut flavor, toast the chopped walnuts on a baking sheet at 350°F for 8 minutes before adding them to the batter.
  • To make this vegan, replace the 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes).
  • For a chocolate chip version, fold in 1/2 cup of dark chocolate chips along with or instead of the walnuts.
  • Store wrapped tightly at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze individual slices for up to 3 months.
  • Reheat refrigerated slices in a toaster oven at 325°F for 5 minutes, or microwave for 15 to 20 seconds.
  • A pinch of freshly grated nutmeg added alongside the cinnamon deepens the warm spice flavor beautifully.
  • Room temperature eggs blend more smoothly into the batter. Let them sit out for 15 to 20 minutes before using.

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 18gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 160mgPotassium: 220mgFiber: 3gSugar: 8gVitamin A: 2IUVitamin C: 4mgCalcium: 6mgIron: 6mg
Keyword almond flour banana bread, banana bread with walnuts, banana nut bread without flour, flourless banana bread, gluten free banana bread
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