A delightful gluten free banana walnut bread, lightly kissed with molasses. This banana bread has great texture and the only refined sugar comes from less than two tablespoons of molasses.
Everyone has a great banana bread recipe up their sleeve but seldom one that is so low in sugar, gluten free and is still as incredibly tasty as this one.
This past week, I made three mini loaves and gave them to some acquaintances. Two of the three people devoured the entire loaf right then and there. The third person told me she went home and savored a very small slice every night. That right there is what I love about cooking…having others enjoy my food so much!
How ripe should bananas be for this recipe?
Banana bread is always one of the best ways to use up those overripe bananas you have laying around your kitchen every week. For this recipe, I use just overripe bananas, not black.
The more ripened fruit is, the more sugar content it has and most often the more moisture it will contain.
Two-thirds of the walnuts are combined in the batter and the remaining are sprinkled the rest over the top. This creates both additional texture and an enhanced nutty flavor.
Feel free to substitute various nuts or add in some cocoa nibs.
How to make Gluten Free Banana Walnut Bread
Turn the oven on 350° and line one large loaf pan or three mini loaf pans with parchment paper.
Measure all of the ingredients out. Then sift the dry ingredients together and set aside.
Mix the egg in a bowl, if you don’t have a scale, eye about half of it and set aside. Next, cream the butter using a mixer until light and fluffy.
Add the sugar and molasses to the butter mixture and continue creaming for about 4 minutes. Next, add the egg and vanilla and mix well. Add the chopped bananas and combine well.
Add one one-third of the dry ingredients to the banana mixture. After each addition of flour is fully incorporated, fold in two-thirds of the chopped walnuts to the batter.
Transfer the batter to the loaf pan/s and top with remaining walnuts. Bake full loaf for 50 minutes and mini loaves for 35 minutes or until they pass a knife test.
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Looking for more great recipes? Check out cranberry and orange streusel muffins and cinnamon rolls, both low carb and gluten free.
Low Carb Cranberry and Orange Streusel Muffins 
Keto Cinnamon Rolls
Gluten Free Banana Walnut Bread
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 1 large loaf, or 3 mini loaves 1x
- Category: Tasty Treats
- Diet: Gluten Free
Description
Gluten free banana walnut bread with a kiss of molasses.
Ingredients
6 T butter, at room temperature
3/4 cup or 150 grams Swerve, granulated
1 1/2 Tablespoons or 30 grams molasses
1 tsp vanilla
1/2 egg or 23 g, at room temperature
2 overripe bananas
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, kosher
3/4 cup or 100 grams AP gluten free flour (I use Premium Gold, flax & ancient grains in this.)
1/3 cup or 40 grams almond flour
3/4 cup or 75 grams walnuts, coarsely chopped, divided
Instructions
Turn oven on 350 degrees F.
Line 1 large loaf pan, or 3 mini loaf pans with parchment paper or non-stick spray.
Measure all ingredients.
Sift dry ingredients together. Set aside.
Mix egg in bowl, if you don’t have a scale, eye about half of it. Set aside.
Cream butter using a mixer until fluffy. Add sugar and molasses and cream 4 minutes.
Scrape down sides of the bowl. Add egg and vanilla, and then the bananas.
Mix until bananas are broke down and mixture is well combine.
Add 1/3 of the dry ingredients to the banana mixture at a time. Allow each addition to incorporate, then add another 1/3, repeat.
Fold two-thirds of the walnuts into the batter.
Transfer to loaf pan/s.
Top with remaining walnuts.
Bake large loaf approximately 50 minutes, and mini loaves 35 minutes or until a knife is inserted in the center and comes out clean.
I can’t wait to try out this recipe…both the process of making the bread but especially eating it!
Thank you so much for your efforts, Barbara!!