This Grain-Free Banana Walnut Bread is nuts…and bananas…and delicious. Perfect for parties and holidays where everyone will enjoy it and you’ll enjoy having something you can safely eat. So good, no one will ever know it’s grain, gluten, and sugar-free.
Moist and delicious, filled with walnuts and sweet bananas (not sugar) this grain-free banana walnut bread will be a hit at any party.
- 3 medium super ripe bananas, peeled and mashed (do not puree)
- 3 large eggs at room temperature, lightly beaten
- 1 1/2 cups blanched almond flour (not almond meal), packed
- 1/2 cup chopped walnuts
- 1/3 cup coconut flour, packed
- 3 tbsp Swerve Brown Sweetener, packed
- 2 tbsp ghee, melted and cooled slightly, plus extra for greasing pan
- 1 tbsp tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp ground cinnamon, divided
- 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- Place oven rack in middle position and preheat oven to 350 degrees F. Generously grease and a 9×5-inch loaf pan (we used a glass pan), then line with parchment paper. Set aside.
- In a large bowl, add the almond flour, coconut flour, tapioca flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine and remove any lumps.
- In a separate large bowl, mash the bananas to desired consistency. If you like it a bit chunky, go for it, but just don’t mash into a puree. Add the ghee, beaten eggs, Swerve Brown Sweetener, and vanilla, and mix to combine well.
- Add the wet mixture to the dry mixture all at once and fold together with a rubber spatula mix just until combined. Don’t overdo it or you’ll end up with a banana brick.
- Fold in the walnuts and transfer to the prepared pan. Use a rubber spatula to distribute evenly and smooth out the top.
- Place in the center of the middle rack and bake for 50-60 minutes, or until the bread is deep golden brown and the top is firm in the center. If desired, loosely tend with foil for the last 20 minutes to prevent over browning on top. Note: We did not test this with a metal baking pan, which may take longer. Remove from oven and let sit for 10-15 minutes in the pan, then transfer to a wire cooling rack. Cool completely before cutting, otherwise you may have a gooey center. Eew.
- Store in refrigerator tightly wrapped in plastic or in a zip top bag with air removed. Technically lasts up to a week, but let’s be real.
- Freezes beautifully when tightly wrapped in plastic and foil.
- Don’t have super ripe bananas? No problem. Preheat oven to 200 degrees F. Place bananas on a foil lined baking sheet and bake for 15-20 minutes.
- Let cool then snip one end of the banana off and cut lengthwise down the center and scoop out the fruit.
- Do it over a bowl to avoid losing any liquid. Yep, there’s liquid. The skins will turn black and the insides will be mushy and kinds gross looking, but its’ better than waiting a few more days to make this awesome banana walnut bread!
Keywords: banana bread, walnuts, grain-free, gluten-free, sugar-free