Super Moist Banana Bundt Bread (Gluten Free)

A close up image of a banana nut bundt bread with a piece sliced out of it with banana, nuts, chocolate and spices in the background

5 from 5 votes

Super Moist Banana Bundt Bread (Gluten Free)

This gluten-free banana bread is moist and bursting with banana flavor with a fantastically soft and light crumb texture. Enjoy as a sweet treat or as a perfect make ahead option for a grab-an-go breakfast!

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 379kcal

Author: Kitrusy

Ingredients

3 large overripe bananas
3 large eggs
1/4 cup honey (or maple syrup)
1/4 cup extra light olive oil (or any mild oil of choice)
2 tsp vanilla extract
1 tsp cinnamon powder
1/4 tsp Ground Nutmeg
3 cups blanched almond flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp Himalayan salt
2 tbsp potato starch (or 1/4 cup tapioca flour)
1/4 cup Chopped Walnuts (optional)
1/4 cup dark chocolate chips (dairy-free chunks, chips or morsel) (optional)

Instructions

Preheat oven to 350°F and grease a 9" or 9.5" bundt pan with coconut oil.
Blend the bananas, eggs, honey, olive oil, vanilla extract, cinnamon, and nutmeg in a bowl until smooth.
Add the dry ingredients (almond flour, baking powder, baking soda, potato starch, and salt) and mix until just combined.
If using, fold in your chopped walnuts.
If no chocolate chips are being used: pour all your batter into your greased bundt pan and spread to ensure an even distribution.
If chocolate chips will be added: pour ⅓ of your batter into a greased bundt pan. To the remaining ⅔ fold in your chocolate chips and pour the batter into the pan and spread to evenly distribute it.
Bake your banana bundt bread at 350°F for 35-40 min until a toothpick inserted comes out clean.
Once done, remove your banana bread from the oven and allow it to cool in the bundt pan for 5-8 minutes before attempting to turn out onto a cooling rack. Cool for at least 10 minutes before cutting.
Store leftovers in a cool, dry place in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. To freeze, allow the banana bread to cool to room temperature before slicing into 10 portions and wrapping in cling wrap or storing in ziplock bags (with the air removed) for up to four months.

Notes

You can use an immersion blender to get a smooth mix of your wet ingredients.
If you notice the top browning excessively before it's done baking you can cover it with a piece of foil and continue baking.
You can bake this banana bread in a loaf pan. If you do, increase the bake time to 55-60 minutes.

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