Banana Nut Bread


Banana Nut Bread - GFCFSF


  • 1 cup all-purpose gluten-free flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 cup sugar
  • 1 cup mashed overripe bananas (about two medium)
  • 2 eggs, beaten
  • ½ cup chopped walnuts
  • ½ cup oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon grated lemon zest


Preheat the oven to 350 degrees F. Grease and flour 9×5 inch loaf pan.

Mix flour, salt, xanthan gum, cinnamon, nutmeg and baking soda into a large bowl. In a separate bowl, mix together the oil and sugar until smooth. Stir in the bananas, eggs, zest and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Pour batter into pan.

Bake for 50 to 60 minutes. Lay a piece of aluminum foil over the top of pan after about 40 minutes to keep top of bread from burning around the edges. Do not remove bread from oven to do this and there is not need to form the foil around the pan. Bread is done when a pick inserted into the center comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack, and cool completely.


Banana Nut Bread - GFCFSF
Banana Nut Bread - GFCFSF - Ingredients