Delicious, low-fat, gluten-free banana nut bread made two ways — moist, flavorful, and surprisingly light. This recipe yields two loaves, and you can’t tell they’re a lighter version. Perfect for breakfast, brunch, or an anytime snack.
Gluten-Free Banana Nut Bread
I developed this recipe when family members began following gluten-free diets. With a bunch of overripe bananas on the counter, I adapted my favorite light banana nut bread and tested two gluten-free flour options: a gluten-free all-purpose blend and brown rice flour. The results were excellent on the first try — both loaves were moist and tasty, but each had a slightly different texture.
The loaf made with a gluten-free all-purpose flour blend produced a texture closest to the original wheat version — soft and familiar. The loaf made with brown rice flour came out a bit cakier, which some people prefer since a true cake-like crumb can be hard to achieve with gluten-free baking. Family and friends taste-tested both versions and agreed they were delicious; my 4-year-old loved them both. Choose the version you prefer based on texture: all-purpose gluten-free blend for a familiar bread-like bite, or brown rice flour for a lighter, cakier slice.
How to freeze gluten-free banana bread
Since this recipe makes two loaves, freezing one is a convenient option for later. Follow these simple steps to freeze and thaw properly:
- Cool the loaf completely on a rack.
- Wrap the loaf tightly in plastic wrap. For easier portions later, slice the loaf and wrap individual slices.
- Store in the freezer for 2 to 4 months.
- Thaw while wrapped at room temperature before serving.
Tips for best results
- Use ripe bananas for maximum sweetness and moisture; the darker the bananas, the more banana flavor.
- Measure gluten-free flours carefully. Some blends vary in texture and absorption. If using a single flour like brown rice, expect a slightly different crumb.
- Do not overmix once the flour is added — mix until just combined to avoid a dense loaf.
- Check the loaf with a toothpick after 45 minutes. Baking times may vary slightly by oven and pan size.
- If avoiding nuts, the recipe still yields a flavorful bread; nutritional values are included both with and without nuts.
Recipe: Gluten-Free Banana Nut Bread (two loaves)
Yield: 26 slices (2 loaves). Serving size: 1 slice.
Ingredients
- 7 ripe medium bananas, mashed
- 1/2 cup unsweetened applesauce
- 2 1/2 cups Bob’s Red Mill gluten-free flour (use all-purpose blend or brown rice flour)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1 cup light brown sugar, unpacked
- 4 large egg whites
- 1 teaspoon vanilla extract
- 3 ounces (about 3/4 cup) chopped walnuts (optional)
- Baking spray (check label for gluten-free)
Instructions
- Preheat the oven to 350°F (175°C). Spray two 8 x 5 inch nonstick loaf pans with baking spray.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and light brown sugar with an electric mixer until combined and slightly fluffy.
- Add the egg whites, mashed bananas, applesauce, and vanilla to the butter-sugar mixture. Beat at medium speed until the mixture thickens slightly, scraping down the sides of the bowl as needed.
- Add the flour mixture and the chopped walnuts (if using). Blend at low speed until just combined. Avoid overmixing.
- Divide the batter evenly between the two prepared loaf pans. Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for at least 20 minutes before removing and slicing. Cooling helps the crumb set and makes slicing easier.
Notes and nutrition
Nutrition and Weight Watchers points are included for both flour options and for versions with or without nuts.
- Using Bob’s Red Mill all-purpose gluten-free flour (with walnuts): Calories per slice: 130; Protein: 3 g; Carbs: 24 g; Fat: 5 g; Fiber: 2 g; Sugar: 12 g; Cholesterol: 5 mg; Sodium: 106 mg.
- Using Bob’s Red Mill brown rice flour (with walnuts): Calories per slice: 145; Fat: 5 g; Carbs: 28 g; Fiber: 2 g; Protein: 2 g; Sugar: 12 g; Cholesterol: 5 mg; Sodium: 108 mg.
- Brown rice flour version without nuts: Calories per slice: 124; Fat: 2 g; Carbs: 27 g; Fiber: 2 g; Protein: 2 g; Sugar: 12 g; Cholesterol: 5 mg; Sodium: 108 mg.
- All-purpose gluten-free version without nuts: Calories per slice: 109; Fat: 2 g; Carbs: 24 g; Fiber: 2 g; Protein: 2 g; Sugar: 12 g; Cholesterol: 5 mg; Sodium: 106 mg.
Variations
- Omit nuts for a nut-free loaf, and add 1/2 cup chocolate chips or dried fruit if desired.
- Swap half the butter for a neutral-flavored oil for a slightly different crumb and tenderness.
- Add 1 teaspoon ground cinnamon or 1/2 teaspoon nutmeg for warm spice notes.
More healthy banana bread ideas
- Classic banana bread
- Banana bread with blueberries
- Chocolate chip banana petite loaves
- Roasted strawberry banana bread