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Perfect Gluten-Free Banana Bread

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This perfect gluten-free banana bread is prepared with a homemade 3-ingredient gluten-free flour mix. It's moist and flavorful!
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Quick bread

This perfect gluten-free banana bread recipe is directly inspired from my classic banana bread recipe, but prepared with a 3-ingredient homemade gluten-free flour mix.

Ingredients

Scale
  • 1 cup (120g) almond flour
  • ⅔ cup (110g) tapioca flour
  • ⅓ cup (45g) coconut flour
  • ¼ cup (20g) oats or oat flour (optional)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 pinch of salt
  • ¼ cup (40g) chopped walnuts (optional)
  • ¼ cup (60g) unsalted butter, softened at room temperature
  • 1 cup (200g) caster sugar
  • 1 large egg
  • 3 very ripe medium-large bananas
  • ½ cup (120ml) buttermilk (or 1 Tablespoon fresh lemon juice + ½ cup milk)

Instructions

  1. Preheat the oven to 350°F (180°C). Grease bottom and edges of a 9×5-inch (23×13 cm) loaf pan with butter.
  2. Mix all almond flour, tapioca flour, coconut flour and ground oats in a large mixing bowl. Add baking powder, baking soda, cinnamon and salt. Mix well. Add walnuts if using (I recommend it) and set aside.
  3. In a separate bowl, cream butter and sugar. Mix in the egg. Puree the bananas with a fork and add them to the mixture. Pour in the buttermilk.
  4. Add dry ingredients, alternating until incorporated. Do not over mix.
  5. Bake for about 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely before serving.

Notes

Oats are optional here but they help absorb more humidity coming from the wet ingredients in the recipe. I prefer using them ground in a food processor. Alternatively you can use oat flour if you happen to have some at home.

Walnuts. They are optional, so feel free to skip them if you are not a fan. You can also replace walnuts with pecans or other chopped nuts.

Sugar. The recipe calls for 1 cup (200g) sugar. If you want your banana bread to be a little less sweetened use only ¾ cup + 2 Tablespoons sugar (about 180g). Do not cut the sugar more than that or it will impact the final outcome of your banana bread.

Bananas. The recipe calls for 3 medium-large bananas, or about 1 ⅓ cup (320g) mashed bananas. My recommendation is to rely on whole bananas rather than measuring in cups or grams.

Buttermilk. Making your own buttermilk is very easy. Just measure one Tablespoon of fresh lemon juice, and cover with milk until you reach ½ cup. Stir, and let sit for 5 minutes before using.

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