How to Make Gluten-Free Banana Bread with Walnuts and Maple Syrup

Simple Summary

This moist and flavorful Gluten-Free Banana Bread is studded with crunchy walnuts and sweetened with pure maple syrup, offering a delightful twist on a classic favorite.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10 slices
• Difficulty: Beginner

Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted coconut oil
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts, plus extra for topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.

2. In a large bowl, mash the ripe bananas with a fork until smooth.

3. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Mix well until combined.

4. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

6. Fold in the chopped walnuts.

7. Pour the batter into the prepared loaf pan. Sprinkle additional chopped walnuts on top if desired.

8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove from the oven and let cool in the pan for 10 minutes.

10. Transfer the bread to a wire rack to cool completely before slicing.

Chef's Notes

• For best results, use very ripe bananas with lots of brown spots. They're sweeter and more flavorful.
• If the bread is browning too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.
• Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• To freeze, wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.
• For a nut-free version, substitute the walnuts with chocolate chips or dried fruit.

Nutritional Info

Per slice (approximate): 250 calories, 12g fat (7g saturated), 35g carbohydrates, 4g protein, 2g fiber. This bread is a good source of potassium from the bananas and healthy fats from the walnuts and coconut oil. It's also lower in sugar than traditional banana bread recipes due to the use of maple syrup as a natural sweetener.

Serving Suggestions

• Serve warm with a pat of butter or a drizzle of additional maple syrup for extra indulgence.
• Pair with a hot cup of coffee or tea for a perfect breakfast or afternoon snack.
• Top with a dollop of Greek yogurt and fresh berries for a more substantial breakfast.
• Use as a base for a unique French toast recipe.
• Slice and toast for a crunchy texture, then spread with almond butter for a protein-packed snack.