35+ Healthy Gluten-Free Banana Nut Bread Recipe You’ll Ever Try

Banana bread is a beloved classic, comforting and easy to make.

But if you’re living gluten-free or catering to someone with dietary restrictions, you may be wondering how to recreate this soft, flavorful treat without using traditional wheat flour.

Fear not—this gluten-free banana nut bread recipe is here to satisfy your cravings while keeping it healthy and delicious!

Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a staple in your kitchen. The blend of ripe bananas and crunchy nuts comes together in perfect harmony, creating a moist loaf that will leave you coming back for more.

35+ Healthy Gluten-Free Banana Nut Bread Recipe You’ll Ever Try

In conclusion, gluten-free banana nut bread is a great way to enjoy a timeless favorite without compromising on taste or texture.

By choosing the right gluten-free flours and ingredients, you can bake a loaf that’s just as moist and flavorful as the original.

Plus, the addition of nuts adds a satisfying crunch and boosts the nutritional value.

Whether you’re baking it for breakfast, a snack, or as a homemade gift, this recipe will surely delight everyone who tries it.

So, gather your ingredients, preheat the oven, and get ready to enjoy a delicious, gluten-free twist on a classic!

Classic Gluten-Free Banana Nut Bread

This gluten-free banana nut bread is a timeless favorite, offering a tender, moist crumb packed with the sweetness of ripe bananas and the satisfying crunch of walnuts. Perfect for breakfast, dessert, or an afternoon snack, this recipe is simple to make and uses ingredients that you likely already have in your pantry. The combination of the bananas and nuts creates a comforting and indulgent treat that everyone can enjoy, regardless of dietary restrictions.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup melted butter (or coconut oil for a dairy-free version)
• 2/3 cup brown sugar or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. In the banana bowl, add the melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
5. Slowly add the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This classic banana nut bread is moist, fluffy, and flavorful with every bite. The natural sweetness from the ripe bananas and the richness from the butter (or coconut oil) pair perfectly with the crunchy walnuts. The light cinnamon undertones add a touch of warmth, making it an ideal treat for any time of day. Whether you enjoy it plain, toasted, or with a spread of butter, this bread will quickly become a go-to gluten-free favorite.

Vegan Gluten-Free Banana Nut Bread

For those looking for a vegan and gluten-free option, this banana nut bread is a great choice. It’s soft and moist, with a naturally sweet flavor from the bananas and a slight nuttiness from the walnuts. Using flax eggs and coconut oil makes it dairy- and egg-free while keeping it just as delicious as the traditional version. This recipe is ideal for anyone with dietary restrictions or those looking for a more plant-based alternative.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup gluten-free oat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup coconut oil, melted
• 1/3 cup maple syrup or agave nectar
• 2 tablespoons flax meal + 6 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a small bowl, make the flax egg by mixing the flax meal and water. Set aside for 5 minutes to thicken.
3. In a large bowl, mash the bananas until smooth.
4. In a separate bowl, whisk together the gluten-free oat flour, baking soda, salt, and cinnamon.
5. Add the melted coconut oil, maple syrup, flax egg, and vanilla extract to the mashed bananas. Stir until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the chopped walnuts.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan gluten-free banana nut bread is incredibly moist and satisfying. The natural sweetness of the bananas and maple syrup shines through, while the walnuts give the bread an added crunch and nuttiness. The coconut oil adds richness without the need for dairy, making it a healthy and delicious option for any occasion. Perfect for brunch, an afternoon snack, or as a quick breakfast on-the-go!

Coconut Flour Gluten-Free Banana Nut Bread

Coconut flour is a unique gluten-free flour that is both high in fiber and naturally absorbent, creating a denser, but wonderfully moist banana nut bread. This version brings a tropical flair with the addition of coconut flour and a hint of vanilla. It’s a great option for anyone on a low-carb or paleo diet, as coconut flour is a great source of healthy fats and proteins. This banana nut bread is satisfying, and the walnuts provide an extra layer of crunch, making it perfect for a wholesome snack or breakfast.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the coconut flour, baking soda, salt, and cinnamon.
4. In the banana bowl, add the melted coconut oil, eggs, honey, and vanilla extract. Stir until well combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut flour banana nut bread is dense and filling, yet light in flavor with the right balance of sweetness. The bananas lend their natural sweetness, while the coconut flour keeps the bread soft and slightly crumbly. The walnuts bring a satisfying crunch, making each bite a little bit of heaven. This bread is not only gluten-free but also full of healthy fats and fiber, making it a nutritious choice for breakfast or a mid-afternoon snack. It’s a great option for those following paleo or low-carb diets!

Almond Flour Banana Nut Bread

This almond flour banana nut bread is an excellent option for anyone looking for a gluten-free bread with a slightly nutty flavor. Almond flour provides a rich, moist texture, while the bananas contribute natural sweetness, creating a balanced and indulgent loaf. It’s a simple recipe that requires minimal ingredients and offers a delicious, healthy alternative to traditional banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and vanilla extract.
4. Add the eggs and maple syrup (or honey) to the mashed bananas, stirring until fully combined.
5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The almond flour gives this banana nut bread a dense, moist texture that makes it feel indulgent while still being gluten-free. The walnuts add a satisfying crunch, and the natural sweetness of the ripe bananas shines through. This bread is perfect for a hearty breakfast or an afternoon snack, especially when paired with a cup of tea or coffee.

Flaxseed Banana Nut Bread

This flaxseed banana nut bread is both gluten-free and packed with nutritional benefits, thanks to the inclusion of flaxseeds. These tiny seeds are high in fiber and omega-3 fatty acids, making this bread a healthier alternative to regular banana bread. It’s moist, tender, and just sweet enough to satisfy your cravings, with a lovely crunch from the walnuts.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup gluten-free flour blend
• 1/2 cup ground flaxseeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup coconut oil or butter, melted
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, ground flaxseeds, baking soda, and salt.
4. In the banana bowl, add the melted coconut oil (or butter), eggs, vanilla extract, and maple syrup. Stir until fully combined.
5. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This flaxseed banana nut bread is a nourishing and wholesome treat. The flaxseeds add an earthy flavor and boost the nutritional value, while the bananas provide natural sweetness. The coconut oil or butter adds richness, and the walnuts bring a satisfying crunch. This recipe is a great option for a healthy breakfast or a guilt-free snack.

Chia Seed Banana Nut Bread

Chia seeds are known for their health benefits, and they make a fantastic addition to this gluten-free banana nut bread. Packed with fiber, protein, and omega-3 fatty acids, chia seeds help provide an extra boost of nutrients to this already nutritious recipe. The result is a moist, slightly chewy banana nut bread with a wonderful texture and flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1 tablespoon chia seeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, chia seeds, baking soda, salt, and cinnamon.
4. Add the melted coconut oil, eggs, maple syrup, and vanilla extract to the mashed bananas. Stir until fully combined.
5. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chia seeds add a slight crunch and boost the nutritional value of this banana nut bread. The bread is soft and moist, with a great combination of flavors from the bananas, cinnamon, and walnuts. It’s an excellent choice for a hearty breakfast or a snack that provides you with energy and nourishment throughout the day.

Pumpkin Banana Nut Bread

Pumpkin and banana come together in this deliciously moist, gluten-free bread that is perfect for fall or anytime you’re craving a comforting treat. The pumpkin adds a rich, earthy flavor that pairs beautifully with the bananas, while the cinnamon and walnuts add warmth and crunch. This recipe is great for those who enjoy the combination of flavors in pumpkin bread but want a lighter option with the added sweetness of bananas.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin puree
• 1 1/2 cups gluten-free flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the pumpkin puree and stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
4. Add the eggs and maple syrup to the banana and pumpkin mixture, stirring until fully combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin banana nut bread is the perfect balance of flavors, combining the sweetness of ripe bananas with the earthy depth of pumpkin. The walnuts add a delightful crunch, while the spices give the bread a warm, comforting flavor. It’s a perfect option for a fall-inspired treat or any time you’re craving something sweet yet nourishing.

Sweet Potato Banana Nut Bread

Sweet potato is a wonderful addition to banana bread, adding both moisture and a subtle sweetness that complements the bananas. This gluten-free recipe uses mashed sweet potato for a rich texture and flavor that pairs perfectly with walnuts and spices. This bread is a great way to incorporate more vegetables into your diet while enjoying a sweet, comforting snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup mashed sweet potato (cooked and pureed)
• 1 1/2 cups gluten-free flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas and sweet potato until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
4. Add the maple syrup, eggs, and melted coconut oil to the mashed bananas and sweet potato. Stir until fully combined.
5. Gradually fold the dry ingredients into the wet ingredients and stir until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sweet potato banana nut bread is a deliciously unique twist on traditional banana bread. The sweet potato adds a creamy texture and natural sweetness, making the bread moist and flavorful. Combined with the walnuts and cinnamon, this bread is the perfect balance of healthy and indulgent. It’s a great option for breakfast, a snack, or even as a dessert.

Zucchini Banana Nut Bread

Zucchini is a great way to add moisture to banana bread without affecting the flavor. This gluten-free zucchini banana nut bread is soft and moist, with a delicious blend of banana sweetness and the subtle flavor of zucchini. The added walnuts provide a satisfying crunch, making this bread a great option for a snack or breakfast. It’s a sneaky way to add some vegetables to your diet while still enjoying a sweet treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth, then add the grated zucchini and mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), and melted coconut oil to the banana and zucchini mixture, stirring until fully combined.
5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini banana nut bread is light, moist, and flavorful. The zucchini adds a subtle texture and moisture without overpowering the bananas. The walnuts give it a nice crunch, and the hint of cinnamon adds warmth. It’s a great way to sneak in some extra veggies while still enjoying a delicious, gluten-free treat.

Cranberry Banana Nut Bread

This gluten-free cranberry banana nut bread is a festive twist on the classic banana bread. The tart cranberries pair beautifully with the sweet bananas, while the walnuts add texture and crunch. It’s an excellent choice for the holiday season or any time you want a fruity, nutty treat. The bright red cranberries make this bread as visually appealing as it is delicious.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup melted coconut oil or butter
• 1/2 cup maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup fresh or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract to the mashed bananas. Stir until well combined.
5. Gradually fold the dry ingredients into the wet ingredients and mix until just combined.
6. Fold in the chopped walnuts and cranberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The tartness of the cranberries complements the sweetness of the bananas, making this a refreshing and vibrant banana bread. The walnuts add crunch, while the cinnamon brings warmth to the flavor. This bread is perfect for any occasion, especially around the holidays, and will leave everyone wanting more.

Chocolate Chip Banana Nut Bread

Who doesn’t love the combination of bananas and chocolate? This gluten-free chocolate chip banana nut bread is a deliciously indulgent treat. The melted chocolate chips provide a rich, gooey texture, while the walnuts give it a satisfying crunch. With the added sweetness of the bananas, this bread is the perfect balance of fruity, nutty, and chocolaty flavors.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup melted coconut oil or butter
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract to the mashed bananas. Stir until well combined.
5. Gradually fold the dry ingredients into the wet ingredients and mix until just combined.
6. Gently fold in the chopped walnuts and mini chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana nut bread is rich and indulgent with every bite. The chocolate chips melt perfectly into the bread, adding a sweet and creamy texture that contrasts beautifully with the crunchy walnuts. It’s the perfect dessert or treat to enjoy with a cup of coffee or tea.

Carrot Banana Nut Bread

Carrots and bananas come together in this gluten-free carrot banana nut bread to create a sweet and savory loaf that’s full of flavor. The bananas add moisture and sweetness, while the grated carrots provide a mild, earthy flavor that complements the spices. The walnuts bring crunch and texture, making this bread a delicious and nutritious option.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup grated carrots
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the grated carrots and stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), and melted coconut oil to the banana and carrot mixture, stirring until fully combined.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot banana nut bread is a wholesome and satisfying treat. The bananas add natural sweetness and moisture, while the carrots lend an earthy flavor and subtle texture. The walnuts bring the perfect crunch, making this bread ideal for a breakfast or snack that’s both nutritious and delicious.

Pear Banana Nut Bread

Pears add a lovely juicy texture and a light sweetness to this gluten-free banana nut bread. The soft pears blend beautifully with the ripe bananas, creating a tender loaf that’s packed with flavor. Walnuts provide a delightful crunch, and the gentle spices bring warmth to the bread, making it perfect for any occasion.

Ingredients:

• 2 ripe bananas, mashed
• 1 pear, peeled and diced
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the diced pear and stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), and melted coconut oil to the banana and pear mixture, stirring until fully combined.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pear banana nut bread is moist and flavorful, with the pears adding a unique and subtle sweetness. The walnuts give it a satisfying crunch, and the cinnamon adds a warm touch. It’s a perfect loaf for breakfast or a snack, offering a delicious combination of flavors that everyone will love.

Apple Banana Nut Bread

Apple and banana come together in this deliciously moist, gluten-free banana nut bread. The apples add a crisp, fruity flavor and a slight tartness, which perfectly balances the natural sweetness of the bananas. With the added crunch of walnuts, this bread is perfect for breakfast or an afternoon snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 apple, peeled and grated
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the grated apple and stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), and melted coconut oil to the banana and apple mixture, stirring until fully combined.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple banana nut bread is a great way to enjoy the flavors of both fruits in a gluten-free loaf. The apple adds a touch of tartness that complements the bananas’ sweetness, and the walnuts bring the perfect crunch. This bread is sure to be a hit, perfect for breakfast, an afternoon snack, or a delicious dessert.

Pineapple Banana Nut Bread

This tropical-inspired gluten-free pineapple banana nut bread combines the sweetness of ripe bananas with the juicy, tangy flavor of pineapple. The combination of moist banana and pineapple makes for a soft, slightly sweet bread, while the walnuts add crunch and depth. The light tropical flavors make this a perfect treat for sunny mornings or as a snack at any time of the day.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the drained pineapple and mix until fully combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), and melted coconut oil to the banana-pineapple mixture. Stir until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The pineapple adds a fresh, tropical twist to the classic banana nut bread, giving it a juicy texture and bright flavor. The walnuts contribute a satisfying crunch, while the cinnamon adds warmth to the loaf. This bread is perfect for a light breakfast, a snack, or even as a dessert.

Lavender Banana Nut Bread

This gluten-free lavender banana nut bread is a unique and fragrant twist on the traditional banana bread. The soothing floral notes of lavender pair wonderfully with the sweet, ripe bananas. The walnuts provide a nice crunch, while the honey adds a hint of natural sweetness. This bread is perfect for those looking for a more sophisticated flavor profile in their banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon culinary lavender buds
• 2 large eggs
• 1/4 cup honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a small bowl, lightly crush the lavender buds to release their oils. You can also use a mortar and pestle.
3. In a large bowl, mash the bananas until smooth. Add the lavender, vanilla extract, honey, and melted coconut oil. Stir until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The lavender adds a delicate floral aroma and a unique taste to this banana bread, turning a simple loaf into an elegant treat. The bananas offer natural sweetness and moisture, while the walnuts provide crunch. This bread is ideal for special occasions or as a fragrant, relaxing snack with tea.

Coconut Banana Nut Bread

Coconut lovers will enjoy this gluten-free coconut banana nut bread, which features both coconut flour and shredded coconut for a deliciously tropical flavor. The coconut adds a slightly chewy texture, while the bananas ensure the bread stays moist and sweet. Paired with crunchy walnuts, this bread offers a satisfying balance of flavors.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the coconut flour, shredded coconut, baking soda, and salt.
4. Add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract to the mashed bananas. Stir until fully combined.
5. Gradually fold in the dry ingredients into the wet mixture, mixing until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut banana nut bread is a coconut lover’s dream, with the shredded coconut adding chewiness and flavor. The bananas provide moisture, and the walnuts add a delightful crunch. This bread is perfect for breakfast or as a snack and will satisfy your tropical cravings.

Maple Banana Nut Bread

This gluten-free maple banana nut bread is sweetened naturally with maple syrup, giving it a rich, comforting flavor. The bananas contribute moisture and sweetness, while the walnuts provide a nice crunch. The maple syrup adds a touch of warmth, making this bread perfect for chilly mornings or as a cozy afternoon snack.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup maple syrup
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the maple syrup, eggs, melted butter (or coconut oil), and vanilla extract to the mashed bananas. Stir until fully combined.
5. Gradually add the dry ingredients into the wet mixture and stir until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple banana nut bread has a lovely depth of flavor, with the maple syrup providing a natural sweetness that complements the bananas. The walnuts give it a satisfying crunch, while the cinnamon adds a warm spice. This bread is ideal for breakfast, brunch, or as a comforting snack.

Peanut Butter Banana Nut Bread

Peanut butter and banana are a classic pairing, and this gluten-free peanut butter banana nut bread brings those flavors together in a moist, nutty loaf. The peanut butter adds richness and a hint of savory flavor, which complements the sweetness of the bananas. The walnuts add a crunchy texture, making this bread both satisfying and indulgent.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup peanut butter (smooth or crunchy)
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the peanut butter and stir until fully combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Add the eggs, honey (or maple syrup), vanilla extract, and melted coconut oil to the banana and peanut butter mixture. Stir until well combined.
5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter banana nut bread is creamy, nutty, and delicious. The peanut butter gives it a savory richness that pairs perfectly with the natural sweetness of the bananas. The walnuts bring a crunchy contrast, making this bread a filling and satisfying snack or breakfast treat.

Chocolate Banana Nut Bread

For those who love the combination of banana and chocolate, this gluten-free chocolate banana nut bread is a must-try. The bananas provide sweetness and moisture, while the rich chocolate chips create pockets of gooey goodness throughout the loaf. The walnuts add crunch and texture, making this a decadent and indulgent treat.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cocoa powder
• 1/2 cup mini chocolate chips
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cocoa powder.
4. Add the eggs, maple syrup (or honey), and melted coconut oil to the mashed bananas. Stir until fully combined.
5. Gradually fold in the dry ingredients and mix until just combined.
6. Gently fold in the mini chocolate chips and chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate banana nut bread is rich and decadent, with chocolate chips creating gooey pockets of melted chocolate throughout the loaf. The walnuts add a satisfying crunch, and the bananas bring natural sweetness. This treat is perfect for any chocolate lover, offering the ideal balance of banana, chocolate, and nuts.

Zucchini Banana Nut Bread

This gluten-free zucchini banana nut bread is a great way to use up any extra zucchini you might have while enjoying a delicious and nutritious treat. The zucchini keeps the bread moist, while the bananas provide natural sweetness. The walnuts offer a crunchy texture, making this a flavorful, wholesome loaf.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup shredded zucchini (squeeze out excess moisture)
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the shredded zucchini and mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract to the banana-zucchini mixture. Stir until fully combined.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini banana nut bread has the perfect balance of sweetness and moisture. The zucchini contributes a subtle flavor and makes the bread incredibly soft, while the bananas offer natural sweetness. The walnuts add a crunchy texture, and the cinnamon provides warmth. It’s a great way to sneak in some extra veggies while still enjoying a delicious treat.

Carrot Banana Nut Bread

This gluten-free carrot banana nut bread is a wonderfully spiced loaf that combines the sweetness of bananas with the earthy flavor of carrots. The carrots provide extra moisture and a pop of color, while the walnuts add a satisfying crunch. It’s a great option for breakfast or as an afternoon snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated carrots
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil or butter
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the grated carrots and mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract to the banana-carrot mixture. Stir until fully combined.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot banana nut bread is a deliciously moist and flavorful option that combines the natural sweetness of bananas with the freshness of carrots. The walnuts add a nice crunch, and the cinnamon gives it a cozy, spiced flavor. It’s a perfect breakfast or snack to enjoy with a cup of tea.

Cranberry Banana Nut Bread

This gluten-free cranberry banana nut bread is a vibrant and slightly tart variation of the classic banana bread. The cranberries provide a pop of color and tangy flavor that contrasts beautifully with the sweetness of the bananas. The walnuts offer a delightful crunch, making this loaf a festive treat perfect for the holidays or any special occasion.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup fresh or frozen cranberries
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract to the mashed bananas. Stir until fully combined.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the cranberries and walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cranberry banana nut bread is an ideal balance of sweet and tart flavors, with the cranberries offering a fresh pop of flavor that pairs beautifully with the sweet bananas. The walnuts add texture, and the cinnamon enhances the overall flavor. It’s a delicious and festive bread perfect for sharing at the holidays.

Orange Banana Nut Bread

This gluten-free orange banana nut bread is a citrus-infused twist on the classic banana bread. The bright, zesty flavor of orange adds a refreshing contrast to the sweet bananas. The walnuts provide a satisfying crunch, making this a perfect snack or breakfast loaf.

Ingredients:

• 3 ripe bananas, mashed
• Zest of 1 orange
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1/4 cup freshly squeezed orange juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the orange zest and orange juice, mixing well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract to the banana-orange mixture. Stir until fully combined.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The bright orange flavor adds a refreshing twist to the classic banana bread, and the walnuts provide a satisfying crunch. The combination of citrus and banana is perfect for anyone who loves zesty flavors. This bread is great for breakfast or as an afternoon snack.

Apple Banana Nut Bread

This gluten-free apple banana nut bread is a deliciously moist loaf with a natural sweetness from both apples and bananas. The apples add a slight tartness and texture, while the bananas keep the bread moist and sweet. The walnuts add crunch, making this a hearty and comforting bread.

Ingredients:

• 2 ripe bananas, mashed
• 1 apple, peeled, cored, and grated
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil or butter
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the grated apple and mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract to the banana-apple mixture. Stir until fully combined.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple banana nut bread has a delightful balance of flavors, with the apples offering a slight tartness and the bananas adding natural sweetness. The walnuts provide texture and crunch, making it a satisfying bread that’s perfect for breakfast or a snack.

Strawberry Banana Nut Bread

This gluten-free strawberry banana nut bread is a sweet and fruity loaf that combines the classic banana bread flavor with fresh, juicy strawberries. The strawberries provide bursts of sweetness, while the bananas add moisture. The walnuts contribute a nice crunch, making this bread a perfect springtime treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh strawberries, chopped
• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the chopped strawberries and mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Add the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract to the banana-strawberry mixture. Stir until fully combined.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This strawberry banana nut bread is a fruity, flavorful loaf perfect for spring. The strawberries add sweetness and juiciness, while the bananas provide moisture. The walnuts offer a satisfying crunch, making this bread a delicious and refreshing treat.

Note: More recipes are coming soon