Ingredients:

  • 1 ½ cups High-Quality GF All-Purpose Flour Blend (with Xanthan Gum)
  • ½ cup Almond Flour/Meal
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened (1 stick)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Very Ripe Bananas, mashed (3–4 large)
  • 2 Tablespoons Milk (or alternative)
  • ¾ cup Walnuts, roughly chopped (reserve 1 Tbsp for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the loaf pan (9 x 5-inch) and line it with a sling of parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the GF flour blend, almond flour, baking soda, cinnamon, and salt. Set aside.
  3. In a separate bowl, thoroughly mash the bananas until mostly smooth. Stir in the 2 tablespoons of milk.
  4. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3-4 minutes).
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Beat in the vanilla extract.
  6. Gently fold the mashed banana mixture into the butter/sugar mixture until just combined.
  7. Add the whisked dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined and no streaks of flour remain. Do not overmix.
  8. Let the batter rest for 10 minutes. This allows the starches in the gluten-free flour to properly hydrate.
  9. Gently fold in the chopped walnuts, reserving 1 tablespoon for the topping.
  10. Transfer the batter to the prepared loaf pan, spreading evenly. Sprinkle the reserved walnuts over the top.
  11. Bake for 55–65 minutes at 350°F (175°C). If the top browns too quickly after 30 minutes, loosely tent the loaf with foil.
  12. Test for Doneness: The loaf is done when a skewer inserted into the very center comes out clean, or with just a few moist crumbs attached.
  13. Remove the loaf from the oven and cool in the pan for 15 minutes. Use the parchment sling to carefully lift the loaf onto a wire rack. Cool completely (1-2 hours) before slicing.