Banana Bread: Super Moist, Gluten-Free & Delicious

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blue plate on a marble countertop with two slicces of gluten-free banana bread

If you are anything like me, your freezer may be overflowing with frozen black bananas! This banana bread recipe never fails and the end product is devoured within 24 hours. Gluten-free baking can be nutritious and delicious. My go-to secret and recommendation is to cut your GF flour in half and sub any nut meal you may have. This provides higher protein and greater moisture overall. (This is more of a 60:40 ratio, but a 1:1 works too!)


  • 1 ¼ cup gluten free flour (Bob’s Red Mill or homemade version, below)   
  • ¾ cup Walnuts, ground into meal    
  • 1 TBSP flax seeds 
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 bananas, overripe & mashed (~ 1 cup)
  • ½ cup coconut sugar
  • ½ cup butter (1 stick), softened
  • 2 eggs
  • 2 TBSP milk (or milk alternative)
  • ½ teaspoon vanilla extract
  • ½ – 1 cup dark chocolate chips or walnut chunks (optional)


  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×5 inch loaf pan with butter, and set aside.
  2. In a large bowl, combine flour, nutmeal, flax, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla and mashed bananas until well blended. (I take 3 frozen bananas, cut them in half and microwave for 45 seconds, then squeeze the insides into the mix).
  4. Fold wet banana mixture into dry flour mixture. Add the optional chocolate chips at this time. Stir just enough to moisten. Pour batter into the prepared loaf pan.
  5. Bake in preheated oven for 65-70 minutes, until a toothpick inserted into the centre of the loaf comes out clean.
  6. Let the bread cool in the pan for at least 20 minutes. Slice, serve warm & enjoy!
a marble cutting board on top of a countertop with bananas, an egg cracked into a bowl, and a fork.


  1. Don’t try to cheat time or increase the temperature. Banana bread is a slow and steady bake –  always!
  2. For a Vegan version of this recipe you may substitute the following:
    • Use coconut oil instead of butter 
    • Use a “Chia or flax Egg” where 1 egg Equivalent is as follows: 1 Tbsp of chia or flax seed (ground) For chia seed, whisk immediately to prevent clumping wicked into Tbsp of warm water.
    • Mix the ingredients together and let stand for 15-20 min until a jelly is formed.

Recipe Courtesy of Dr Emina Jasarevic, ND

Gluten Free Flour Blends

I rotate between 2 different versions of gluten free flour blends. I make these in advance and store them in an air-tight container.

GF Flour Recipe 1 – Perfect for holiday baking and cookie recipes  

  • 1 ¼ cup/170 g brown rice flour 
  • 1 ¼ cup/205 g white rice flour
  • 1 cup /165 g sweet rice flour
  • 1 cup/120 g tapioca flour
  • Scant 2 tsp xanthan gum 

Source: Jeanné’s Gluten Free All-Purpose Flour from Gluten Free Baking for the Holidays by Jeanné Sauvage

GF Flour Recipe 2 – More nutrient-dense and versatile for muffins, sweet loafs, etc.

  • 2 cups rice flour 
  • 1 cup buckwheat flour
  • 1 cup tapioca flour 
  • ½ cup coconut flour
  • 2 tsp xanthan gum
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