One-Bowl Brown Sugar Gluten-Free Banana Bread

recipe by: Sarah Menanix

yields: slices, one 9x5 loaf

prep time: 10

cook time: 1 10

total time: 1 20

Super moist and flavorful gluten-free banana bread loaded with walnuts. This loaf is soft and chewy banana bread is packed with banana flavor and comes together quickly with or without a mixer. The recipe has been tested with both nut-free or dairy-free substitutions to fit any diet!

5 from 5 reviews

Ingredients

112 g (1 cup) super-fine blanched almond flour, see note for nut-free option
95 g (¾ cup + 2 tablespoons) gluten-free oat flour
90 g (½ cup + 1 tablespoon) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
14 g (2 tablespoons) Bob’s Red Mill tapioca flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup (1 stick) unsalted butter, room temperature
½ cup (100 g) light or dark brown sugar, I recommend organic dark brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
⅓ cup (80 g) sour cream, room temperature
12 oz very ripe bananas, 3 to 3½ large bananas, 1½ cups mashed - see note if using frozen bananas
2 teaspoons pure vanilla extract
¾ cup chopped walnuts or pecans, toasted, plus more for garnish if desired (I recommend chopping or breaking the nuts into small pieces to make the loaf easier to slice)

INSTRUCTIONS

Grease a 9x5 loaf pan and line it with a sling of parchment paper. Preheat the oven to 350°F.
In a medium bowl, sift together almond flour, oat flour, sweet rice flour, tapioca flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Add the ripe bananas to the bowl of a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer or masher. Use the mixer or masher to mash bananas until smooth with just a few small chunks remaining. If using a stand mixer, transfer mashed bananas to another bowl, but don't bother wiping out the bowl. Set aside.
In the stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar over medium-high speed together until light and fluffy, 2-3 minutes. Add the eggs, one at a time, mixing between each, followed by the sour cream, mashed bananas, and vanilla extract. Mix until smooth. See note for option without stand or hand mixer.
With the mixer on low, slowly add the dry ingredients, mixing until combined, scraping down the sides as needed.
Fold in the toasted chopped nuts, if desired.
Pour the batter into the prepared baking pan and bake on the middle rack for 70-75 minutes, until the center springs back when touched and a toothpick comes out of the center clean or with a few moist crumbs. Let cool at least an hour before slicing.
Slice and serve warm or room temperature. Let cool completely before storing. Store extra slices in an airtight container on the counter for up to 3 days, in the fridge for up to a week, or freeze it for up to 3 months. Let come to room temperature before serving.

Notes

Can I make gluten-free dairy-free banana bread?

To make this recipe dairy-free, sub out the sour cream for plant-based yogurt and the butter for plant-based butter. I also recommend adding a tablespoon of lemon juice to replace the tang of the sour cream. The result will be just as delicious!

Without Stand Mixer or Hand Mixer

If you don't have a stand mixer or hand mixer, you can make the banana bread in a bowl with just a whisk and spatula. Combine the softened butter and sugar together with a spatula. Mix in the eggs, one at a time, followed by the sour cream, mashed bananas, and vanilla extract. Whisk until smooth. Fold in the dry ingredients with the spatula followed by the walnuts.

The result will be slightly less tender than when the butter and sugar are creamed, but still very delicious!

Nut-Free Version

For a nut-free version, replace the almond flour with 85g (½ cup + 2 tablespoons) gluten-free buckwheat flour and follow the recipe as written, leaving out the walnuts.

Frozen Bananas

You can use frozen bananas. Defrost the frozen bananas on the counter or in the microwave until soft, but not hot. Drain the bananas then measure the amount you need, adding it to the mixer to mash. Alternatively, you can use the juices, but your banana bread will be a bit more moist (very delicious, if that's how you like it!)