Soft and moist gluten free banana bread is topped with a sweet and crunchy walnut crumble to make this delicious Gluten Free Walnut Crumble Banana Bread.
This gluten free banana bread is also dairy free and refined sugar free! She truly is a masterpiece. I love making banana bread with ripe bananas and if you’ve got some laying around, you definitely need to try this recipe.
Ingredients for Gluten Free Walnut Crumble Banana Bread
Gluten Free Banana Bread
- Bananas
- Eggs
- Olive oil: melted coconut oil or butter should also work!
- Applesauce or yogurt: either one will work in this recipe.
- Maple syrup: we’re keep this banana bread refined sugar free by using maple syrup as the sweetener. There’s not too much, just enough to compliment the natural sweetness of the bananas. Low sugar, healthy, and tasty banana bread? Yes please!
- Vanilla extract
- 1:1 gluten free flour
- Tigernut flour or almond flour
- Baking powder
- Baking soda
- Cinnamon
Walnut Crumble topping
- Walnuts
- Tigernut flour or almond flour
- Maple syrup
- Coconut oil or butter
How to Store This Gluten Free Banana Bread
You can store this walnut crumble banana bread in an airtight container at room temperature for 3 days or pop it in the fridge for up to 5. This bread also freezes nicely. Just slice and wrap each slice individually with plastic wrap. Place in a freezer safe bag and freeze! This bread tastes amazing warmed up, so de-thaw a slice then warm in the oven or microwave.
More Banana Bread Recipes
Gluten Free Fudgy Chocolate Banana Bread
Paleo Banana Bread Coffee Cake
Gluten Free Walnut Crumble Banana Bread
Ingredients
Banana Bread
- 3 large bananas about 1.5 cups
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup applesauce or yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
Walnut Crumble TOPPING
- 1 cup chopped walnuts
- 1/4 cup tigernut flour or almond flour
- 2 Tbsp maple syrup
- 1-2 Tbsp melted coconut oil or butter
Instructions
- Preheat the oven to 350F. Line a loaf pan with parchment paper.
- Mash the banana in a large bowl.
- Add the eggs, oil, maple syrup, applesauce, and vanilla and beat on medium until combined.
- Add the dry ingredients for the bread (flours, baking powder and soda, salt, cinnamon) and mix on low until combined.
- Pour the batter into the lined loaf pan and set aside while you make the topping.
- Combine all walnut topping ingredients together in a small bowl, starting with 1 tbsp of oil. If the crumble is too dry, add the second tablespoon.
- Crumble the topping evenly over the banana bread and bake for 50-55 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10-20 minutes before removing to finish cooling on a wire rack.
- I find that the longer you can wait to slice into it (even overnight), the better it tastes. This seems to let the flavors really develop.
