Description
A moist, tender, and easy-to-make gluten-free banana bread packed with blueberries and crunchy walnuts. This foolproof one-bowl recipe uses a standard gluten-free flour blend and overripe bananas for natural sweetness.
Ingredients
Scale
- 3 large ripe bananas (about 1 ½ cups mashed / 340g)
- ½ cup unsalted butter, melted and cooled (113g)
- ¾ cup granulated sugar (150g)
- 2 large eggs, room temperature (100g)
- 1 teaspoon vanilla extract (5ml)
- 1 ½ cups gluten-free all-purpose flour blend with xanthan gum (180g)
- 1 teaspoon baking soda (5g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon sea salt (3g)
- 1 ½ cups fresh or frozen blueberries (225g)
- ½ cup walnuts, chopped and toasted (60g)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks.
- Add the melted butter, sugar, eggs, and vanilla extract to the bananas. Whisk until the mixture is smooth and glossy.
- In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
- Gently fold in the blueberries and chopped walnuts. If using frozen blueberries, toss them in a tablespoon of flour first to prevent sinking.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure bananas are very ripe (black spots) for maximum sweetness and moisture. Toast walnuts in a dry pan for 3-4 minutes before chopping to enhance flavor. Do not overmix the batter to avoid a dense texture. Let the bread cool completely to prevent gumminess. Can be stored at room temperature for 2-3 days, in the fridge for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: gluten-free, banana bread, blueberry, walnuts, quick bread, dairy-free option, easy baking, brunch