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Moistest Gluten Free Banana Bread

gluten free banana bread
What could be better than banana bread? Moist, gluten-free banana bread that's melt-in-your-mouth delicious on its own.
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Prep Time 15 mins
Cook Time 1 hr
Cooling Time 30 mins
Total Time 1 hr 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 350 kcal


  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1 cup organic sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1-1/2 cups fine almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup walnuts, chopped
  • 2 medium ripe bananas, sliced


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. My personal preference is lining the pan with parchment paper for easier removal!
  • In a large bowl, stir together the melted butter and sugar.
  • Add the eggs and vanilla, mix well.
  • Combine the flour, baking soda and salt, stir into the butter mixture until smooth.
  • Finally, fold in the sour cream, walnuts and bananas.
  • Spread evenly into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Let cool for about 30 minutes, preferably longer.
  • Loosen loaf around sides and flip onto a cooking rack or serving tray to cool completely. Or lift out of the pan by holding onto parchment paper. (You can even refrigerate it for a while to make sure it's set!)


Calories: 350kcalCarbohydrates: 34gProtein: 5.9gFat: 23gSaturated Fat: 10.2gCholesterol: 107mgSodium: 423mgPotassium: 219mgFiber: 1.7gSugar: 29.1gCalcium: 44mgIron: 1mg
Keyword banana bread recipe, banana loaf
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