Easy Gluten-Free Banana Bread (With Almond Flour)

Gluten-Free Banana Bread sliced on a wooden board.

5 from 6 votes

Easy Gluten-Free Banana Bread (With Almond Flour)

This is the best Gluten-Free Banana Bread recipe. It is an incredibly quick and easy to pull together and is made with your favourite gluten-free all-purpose flour and almond flour (labelled as ground almonds in the UK supermarkets) with no gums needed at all. It delivers the most deliciously simple moist and flavourful cake which isn't too sweet and will become your go-to banana bread recipe fit for any occasion.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Bread

Cuisine: British

Servings: people

Calories: 331kcal

Author: Georgina Hartley

Ingredients

4 large bananas about 450- 500g without skins
130 g caster sugar
75 g soft light brown sugar
2 eggs medium*
120 g melted butter unsalted
200 g almond flour (ground almonds in UK)
200 g gluten-free all-purpose flour
1 teaspoon bicarbonate of soda
½ teaspoon salt

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
Line and grease a deep 9 x 5 inch loaf tin.
Mash the bananas then pour them into a large bowl or food mixer along with the sugar, eggs and melted butter. Mix the ingredients well.
In another bowl combine the almond flour, gluten-free flour, bicarbonate of soda and salt then add them into the wet ingredients and mix together.
Pour the banana batter in the loaf tin and bake for 65-70 minutes or until an inserted toothpick comes out clean.
Remove from the loaf tin and allow to cool on a wire rack.

Notes

Loaf tin. This recipe was tested in a large 2lb loaf tin. The dimensions are 9 x 5 x 5 inches.

Gluten-free flour. You can use your favourite brand and this recipe was tested with both Doves Farm Gluten-Free Plain Flour and my Homemade Gluten-Free Flour Blend. You do not need self-raising or xanthan gum in this recipe.

Almond flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Dairy-free. You can switch the melted butter for olive oil (mild and light) or coconut oil.

How to store. This Gluten-Free Banana Bread keeps well for up to 5 days if kept in an airtight container in a cool dark place.

How to freeze. Allow the cake to cool completely before double wrapping well in cling film and then aluminium foil and placing in the freezer. It will keep well for up to 2 months.

To defrost. Remove from the freezer and allow to defrost at room temperature thoroughly before unwrapping and serving.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of banana bread.

Nutrition