Gluten Free Walnut Crumble Banana Bread
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 bread is also completely dairy free and refined sugar free.
Servings 1 loaf
Ingredients
Banana Bread
- 3 large bananas about 1.5 cups
- 2 eggs
- ¼ cup olive oil
- ¼ cup applesauce or yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Walnut Crumble TOPPING
- 1 cup chopped walnuts
- ¼ cup tigernut flour or almond flour
- ¼ teaspoon cinnamon
- 2 tablespoon maple syrup
- 1-2 tablespoon melted coconut oil or butter
Instructions
- Preheat the oven to 350F. Line a loaf pan with parchment paper.
- Whisk together the dry ingredients for the banana bread in a medium bowl (flours, baking powder and soda, salt, cinnamon) and set aside.
- Mash the bananas in a large bowl. Add the eggs, oil, maple syrup, applesauce, and vanilla and beat on medium speed until combined.
- Add the dry ingredients to the wet and mix on low speed (with a paddle attachment if available) until just 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 tablespoon 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 using the edges of the parchment paper to remove it to a wire rack to finish cooling.
- 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.