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Maple-Walnut-Banana Bread

Prep Time:

Cook Time:

11 minutes

2 hours and half



14 Servings


About the Recipe

This gluten-free quick bread features a harmonious blend of bananas and walnuts wrapped in the sweetness of pure maple syrup


  • 4.6 ounces brown rice flour (about 1 cup)

  • 1.3 ounces white rice flour (about 1/4 cup)

  • 1.05 ounces sweet white sorghum flour (about 1/4 cup)

  • 1 ½ teaspoons xanthan gum

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1 cup mashed ripe banana (about 2 medium)

  • ½ cup sugar

  • ⅓ cup maple syrup

  • ¼ cup butter, melted

  • ¼ cup plain fat-free yogurt

  • 1 teaspoon vanilla extract

  • 2 large eggs, lightly beaten

  • Cooking spray

  • ¼ cup finely chopped walnuts


  • Step 1Preheat oven to 350°.

  • Step 2Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.

  • Step 3Place banana and next 6 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth.

  • Step 4Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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