Gluten-Free Banana Walnut Bread

Ripe bananas are the only sweetener in this delicious, moist quick bread.

Serves: 8Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 2¼ cups blanched almond flour
  • ¾ cup arrowroot starch
  • ¼ tsp. salt
  • 1¼ tsp. baking soda
  • 2 Tbsp. melted butter
  • ½ tsp. apple cider vinegar
  • 3 large eggs
  • 4 medium ripe bananas, peeled and mashed
  • ½ cup chopped walnuts


  • Preheat oven to 350°F. Heavily grease an 8½" × 4½" loaf pan with non-stick cooking spray.
  • In a large bowl, whisk together the almond flour, arrowroot starch, salt, and baking soda. Make a well in the center of the dry ingredients and add butter, vinegar, eggs, and bananas. Mix the wet ingredients into the dry ingredients until you have a thick batter. Fold chopped walnuts into the batter.
  • Pour batter into the prepared loaf pan. Smooth the top of the loaf with a spatula.
  • Bake for 40–50 minutes, until a toothpick inserted in the center of the loaf comes out clean. Allow to cool in pan for 10 minutes, then place loaf on a wire rack to cool completely.