Craving banana bread that slices clean, tastes like a bakery loaf, and just happens to be gluten-free? This version is plush, moist, and delicately sweet with toasty walnut crunch.

You’ll mix everything in one bowl, slide it into the oven, and let your kitchen fill with that cozy, banana–vanilla aroma.

No fancy gear, no hard-to-find ingredients—just smart technique, balanced moisture, and a tried-and-true flour combo that delivers a tender crumb every time.

Why this loaf works (and how to nail it)

- Two flours, one perfect crumb — A 1:1 gluten-free baking blend gives structure, while almond flour adds moisture and tenderness, so the loaf never dries out.

- Moisture trifecta — Ripe bananas + melted butter (or neutral oil) + a little coconut yogurt keep the batter luscious without turning heavy.

- Double lift — Baking powder + baking soda ensure a high dome and even crumb.

- Banana ripeness guide — Use very speckled, soft bananas—no green, not collapsed or black. Aim for ~1 cup packed mash (230–260 g) from 2 medium bananas.

- Pan & timing — An 8.5 × 4.5-in (21.5 × 11.5 cm) loaf pan gives the best height; a 9 × 5 works too (check a few minutes earlier).

Ingredients (1 loaf; 10 slices)

Wet

- 2 medium ripe bananas, mashed (about 1 cup / 230–260 g)

- 3 large eggs (room temp)

- ½ cup / 115 g melted butter or dairy-free butter

- ⅓ cup / 80 g plain coconut yogurt

- 1 Tbsp pure vanilla extract

- ⅔ cup / 130 g organic cane sugar (or coconut sugar for deeper flavor)

Dry & mix-ins

- 1½ cups / 210 g 1:1 gluten-free baking flour (with xanthan gum)

- 1½ cups / 150 g finely ground almond flour

- 2 tsp baking powder

- 1 tsp baking soda

- 1 tsp fine sea salt

- 1 cup / 100 g raw walnuts, finely chopped

Step-by-step (clear & specific)

Prep the pan & oven (3 min) — Heat oven to 350°F (176°C). Line an 8.5 × 4.5-in loaf pan with parchment and lightly grease exposed sides.

Make the optional topping (30 sec) — Mix ¼ cup finely chopped walnuts + 2 Tbsp sugar; set aside.

Mash & whisk the wet (2–3 min) — Mash bananas in a large bowl, then whisk in eggs, melted butter, coconut yogurt, vanilla, and sugar until glossy.

Add flours, then leaveners (2–3 min) — Whisk in GF 1:1 flour and almond flour until no dry streaks remain. Sprinkle in baking powder, baking soda, and salt; fold to incorporate. Fold in walnuts.

Fill, top, and bake (55–65 min) — Pour batter into pan, smooth top, sprinkle with topping if using, and bake until a skewer comes out clean or with a few moist crumbs.

Cool completely (2–3 hrs) — Rest in pan 15 min, lift to a rack, cool 2–3 hours before slicing.

Serve & store — Enjoy plain or with butter and honey.

Store airtight 2–3 days at room temp, 1 week refrigerated, or freeze up to 1 month.

Pro tips & tweaks

- Muffins — Bake 14–16 muffins at 350°F for 25–30 minutes.

- No walnuts? — Swap for pecans, chocolate chips, or pumpkin seeds (1 cup total).

- More banana flavor — Add ½ tsp banana extract or 2 Tbsp extra banana; adjust flour if batter loosens.

- Shinier top — Brush hot loaf with 1 tsp melted butter.

Wrap-up

Did you go classic with walnuts or stir in chocolate chips? Tell me how ripe your bananas were, which GF blend you used, and whether you tried the crunchy topping! That’s your bakery-soft banana bread: golden edges, plush middle, and slices that disappear fast. Keep ripe bananas on standby, stash a loaf in the freezer for busy weeks, and tweak the mix-ins to match your mood. What twists did you try—and which one’s your keeper?