Gluten-Free Whole Grain Banana Bread

Gluten-Free Banana Walnut Bread

For some reason, no matter how hard I try…bananas always go bad in my kitchen. They look sooooo yummy in the grocery store, only to get them home and remember they taste like bananas. (Yuck!) I can eat one or two, but that’s it. The rest sit on the counter waiting to be put in the freezer for the day they become muffins or bread. I love them in muffins or bread!

I found this whole grain gluten-free flour from King Arthur and was excited to try it in something. I thought it might be excellent in banana bread and since I had a collection of bananas in my freezer, it was perfect timing. I decided to blend it with oat flour and flaxseed meal, making it a nutritious whole-grain loaf with a touch of yumms. I was so surprised by how much the loaf rose in the oven. It was like a gluten loaf! This gluten-free whole grain banana bread had a nice balance, not too banana-ee, not too sweet (making it an excellent breakfast choice) and a thin crunchy crust with a very moist delicious center. It’s wonderful to eat plain or even with a smear of butter.

Now, what to do with the rest of the frozen bananas?

The Tidbit  |  Freezeable: After the bread has fully cooled, cut the bread into slices and freeze. This makes it easy to have a slice anytime.

Gluten-Free Banana Walnut Bread

Gluten-Free Whole Grain Banana Bread with Walnuts
  • 3-4 medium mashed bananas
  • 1 teaspoon vanilla
  • 1 egg
  • 3 tablespoon coconut oil, melted
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 2 tablespoon honey
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup buttermilk
  • ½ cup flaxseed meal
  • 1 cup gluten-free whole grain flour*
  • 1 cup gluten-free oat flour
  • 1 ½ teaspoon xanthan gum
  • 1 cup chopped walnuts
  1. Preheat oven to 350°F. Line a loaf pan with parchment paper or spray with nonstick cooking spray.
  2. In a large bowl, mash the bananas until most chucks are gone. Add all ingredients through buttermilk and stir to combine.
  3. In another bowl, whisk together the flaxseed, flours, xanthan gum.
  4. Add flour mixture to banana mixture and stir until combined. Stir in ¾ cup walnuts.
  5. Pour mixture into loaf pan and sprinkle the remaining walnuts on top.
  6. Bake for 50 to 60 minutes, until the bread feels firm and a crackly, golden brown on top.
  7. Let cool completely before cutting.

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