A loaf of this streusel topped gluten–free banana bread is a winning gift for friends and family! Made with ripe bananas, coconut sugar, gluten-free flour and a buttery walnut topping!
This nut-studded gluten-free banana bread is a great gift to share with those welcoming a new baby or moving into a new home. Be sure to bake it the day before delivering, so that the bread and streusel topping can set and slice nicely.
WHY THIS GLUTEN-FREE BANANA QUICK BREAD RECIPE WORKS
Refined sugar-free – This rich delicious gluten free banana bread has no refined sugars as it is made with coconut sugar and a coconut sugar and cinnamon topping.
It is a gluten-free quick bread loaf – perfect for friends and family that can not have gluten due to Celiac disease or a gluten intolerance.
A great recipe to use up ripe bananas – Banana bread is always a great way to use up bananas that are very ripe and will otherwise go bad. Bonus, if you just want to make this gluten-free banana bread and do not have overly ripe bananas, I share how to bake them ripe!
Can be made without the streusel topping – want a quick basic gluten-free banana bread recipe? Leave off the topping and bake just the batter at the same time and temperature.
WHAT GOES INTO THIS RECIPE
For the quick bread loaf: To make banana bread, use very ripe bananas that are almost black for the best flavor. Then you need gluten-free flour (with or without dairy), almond meal, baking powder, baking soda, salt, egg, coconut sugar, vanilla extract, dairy-free milk and oil.
Ingredients to make a streusel topping: gluten-free flour, coconut sugar, cinnamon, butter (can use vegan butter), and chopped walnuts or pecans.
HOW TO BLACKEN BANANAS
Place bananas on a sheet pan in their skins and bake them at 350 degrees for about 15-20 minutes until dark in color or black. Let the bananas cool first before removing them from the skin and discard any extra liquid.
HOW TO MAKE GLUTEN-FREE BANANA BREAD
In small bowl mix together the dry ingredients. In a large bowl mash the banana.
Add in the wet ingredients and mix together. Slowly pour in the dry ingredients into the wet ingredients and mix the batter gently, careful not to overmix.
For the streusel topping, mix together the gluten-free flour, cinnamon, and coconut sugar. Cut in the butter using a pastry cutter or fork until it forms a fine crumb then mix in the nuts.
Prepare a 9 x 5- inch glass bread loaf pan with cooking oil. If you do not have a glass pan you can also use a metal pan, but line it with parchment paper after spraying it with oil. Add the bread batter and spread the top evenly and add the streusel topping evenly on top. It will look dry but as it baked it sinks in and the butter melts.
If using a glass baking pan, let the gluten-free banana bread cool in the pan then carefully remove it lifting it up. If using a metal pan allow the bread to cool for 20 minutes in the pan then lift it from the sides of the parchment paper and finish cooling on a cooling rack. Store in an airtight container or zip-tight bag and slice after it sets covered for a day, and it is best served slightly warmed.
Gluten-free flours vary with ratio of the types of starches and if there are leavening agents already added. Personally I like to use Cup-4-Cup Gluten-Free Flour or Bob's Red Mill 1-to-1 Gluten-Free Flour or my own blend (found in my Dairy-Free Gluten-Free Baking Cookbook).
When it is rubbery, many times it is the flour ratio. Gluten-free flours vary. It can also occur if the batter is overmixed. Mix gently until combined only.
Banana bread does not need to be refrigerated unless it is not going to get eaten right away. It lasts on the counter for 3 days before it starts to mold from moisture. It can stored in the refrigerator for up to 5 days.
Store the loaf whole, tightly wrapped in a piece of aluminum foil lined with wax paper. Once sliced, store at room temperature in an airtight container for up to 3 days, although gluten-free baked goods are typically best the day. Or freeze in the foil-wrapped loaf or slices in a zip-top plastic bag for up to 3 months.
If you make this gluten-free banana bread recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Gluten-Free Banana Bread With Streusel Topping
Gluten-Free Banana Bread Loaf
- 1 1/2 cups gluten-free flour
- 1/2 cup almond meal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas peeled and mashed (1 1/2 cup)
- 2 eggs
- 1/2 cup coconut sugar or a favorite light sugar such as monk fruit or xylitol
- 1/4 cup milk plant based milk for dairy-free
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
Make the Gluten-Free Banana Bread Loaf
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch glass loaf pan with cooking spray. Or if using a metal pan, spray it with cooking spray and line it with parchment paper. Set aside.
- In a small bowl combine the flour, almond meal, baking powder, baking soda, and salt.
- In a large bowl mash the bananas and add the coconut sugar, eggs, milk, oil, and vanilla and mix to combine. Add the flour mixture to the wet mixture and mix to combine but do not overmix the batter. Spoon the batter into the prepared pan.
Make the Streusel Topping
- In a small bowl combine the streusel ingredients: the flour, coconut sugar and cinnamon. With a pastry cutter, cut in the butter or use a fork until it forms a fine crumb. Mix in the nuts. Top over the banana bread.
- Bake for 55-60 minutes until the center is done when checked with a toothpick, it comes out clean and until the top is golden brown. In a glass dish, cool completely in the dish. In a metal pan, let cool for 20 minutes then lift the parchment out and finish cooling on a cooling rack. Wrap and store overnight for best slicing.
This is an older post that has been updated.