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Gluten-Free Banana Walnut Bread

Name: Gluten-Free Banana Walnut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 servings
Cuisine: American-inspired
Ingredients: 3 large ripe bananas, mashed; 3 large eggs; 1/4 cup coconut oil, melted; 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 2 cups almond flour; 1/4 cup coconut flour; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 teaspoon ground cinnamon; 1/2 cup chopped walnuts, plus extra for topping

By Freeflourish Editorial TeamPublished Apr 22, 2026 | Updated Jul 7, 2026

American-inspired 65 mins glutenfreedairyfreegrainfreefamilyfriendlybakingeasysnackcomfortfoodquickrecipesholidayclassic

Gluten-Free Banana Walnut Bread with measured ingredients, 65-minute timing, 10-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 50 min

Total 65 min

Servings 10

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 10

3 large ripe bananas, mashed
3 large eggs
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts, plus extra for topping

FreeFlourish gluten-free paleo banana walnut bread ingredients

Instructions

Preheat your oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and combined.
In a separate bowl, sift together almond flour, coconut flour, baking soda, sea salt, and ground cinnamon.
Add the dry ingredients to the wet ingredients. Gently fold until just combined, taking care not to overmix to keep the bread tender.
Fold in the chopped walnuts evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle additional chopped walnuts on top for texture and visual appeal.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice into 10 servings. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.