This gluten-free deep-dish peach pie is packed with ripe summer peaches and baked in a tender, buttery homemade crust. Warm ginger and a hint of orange complement the fruit.
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Especially when it is soft in the middle, fragrant with ripe bananas, and topped with a crisp, buttery walnut crumble. This gluten-free version leans into everything that makes banana bread so comforting, with almond flour adding a delicate nuttiness and a tender, almost cake-like texture.
Pair it with spicy scrambled eggs for a sweet-and-savory brunch, or serve it with coffee or tea in the afternoon as a cozy snack. It is especially good while still warm from the oven, when the banana flavor is richest and the crumble topping is at its crispest.
Unlike many gluten-free banana bread recipes, this loaf does not rely on eggs or a packaged all-purpose flour blend. Ripe bananas bring sweetness and moisture, while almond flour and brown rice flour create a tender crumb. It is just like the best sweet bread (or dare I say...cake?) made with wheat. A crisp walnut crumble gives the loaf a little extra richness and crunch without making it feel overly indulgent. It is simple enough for breakfast or an afternoon snack, and a delicious way to use up overripe bananas.
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(1) Take the butter for the crumble out of the refrigerator and let it soften to room temperature.
(2) Preheat the oven to 350°F.
(3) Grease a loaf pan with butter, or use a 9" pie plate or cake pan for a more cake-like presentation. If you are using a cast iron pan, place it in the oven while it preheats.
(4) In a large bowl, whisk together the almond flour, brown rice flour, baking powder, salt, and 2 tablespoons of sugar.
(5) Mash the bananas, then add them to the dry ingredients. Stir until well combined.
(6) Add the milk a little at a time, stirring after each addition. The batter should be thick and slightly denser than cake batter, not thin or pourable like soup. Stop adding milk once you reach the right consistency, then stir in the extracts.
(7) To make the crumble: combine the walnuts, softened butter, 2 tablespoons of brown rice flour, and 4 tablespoons of sugar in a separate bowl. Work the butter into the dry ingredients until the mixture forms large crumbs. I often use my hands for this step - it is much easier!
(8) Spread the batter evenly in the prepared pan, then sprinkle the walnut crumble over the top.
(9) Bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
(10) Let the banana bread cool slightly before serving. Enjoy it warm for breakfast, brunch, or an afternoon snack.
This is a simple, satisfying quick bread that comes together in about an hour - and the vast majority of that is hands-off baking time. It is hearty and comforting, with plenty of ripe banana flavor and just enough sweetness to feel like an indulgent treat without becoming dessert.
The real magic is in the combination of ingredients, which work together to create the structure, moisture, and tender crumb you would normally expect from wheat-based banana bread. You will never miss the gluten.
This gluten-free banana bread recipe does not use any eggs. And it does not need them. The jobs eggs would normally handle - including adding moisture, helping with lift, and binding the batter together - are already being done by the other ingredients.
The ripe bananas provide plenty of moisture and natural sweetness, while the brown rice flour helps give the loaf enough structure to hold together as it bakes. The result is a tender banana bread that slices cleanly without feeling dense or gummy.
This loaf relies on both brown rice flour and almond flour, and each is critical to its structure. Brown rice flour helps the batter set and gives the finished bread enough strength to hold together. Even more importantly, it balances the moisture from the bananas so the loaf slices cleanly instead of collapsing or becoming gummy.
(For more information the properties of brown rice flour, check out my brown rice flour gluten-free baking guide.)
Almond flour adds richness, tenderness, and a subtle nutty flavor. Its natural fat keeps the crumb soft and gives the banana bread its almost cake-like texture, while helping prevent it from becoming dry or grainy.
Because the texture depends so heavily on these two flours, I do not recommend substituting either one. Sweet white rice flour could perhaps replace the brown rice flour, but it would likely produce a much gummier loaf. Almond flour is even harder to replace, since few gluten-free flours offer the same combination of fat, tenderness, and flavor; another finely ground nut flour may work, but the result will not be quite the same. For the best texture, use the flours as written.
Between the bananas and the milk, this batter contains a generous amount of moisture, so the consistency matters. Add the milk gradually and stop as soon as the batter is thick and stiff enough to spread into the pan. If it becomes even slightly soupy, the center may struggle to set and the finished loaf can taste underbaked.
I have tested this recipe both as a coffee cake in a casserole dish or pie plate and as a traditional loaf in a cast iron bread pan. Either method works, but I prefer the cast iron loaf pan. It gives the bread a more classic shape and helps the center bake through more efficiently.
Once the bread is in the oven, give it the full baking time. Even when it looks done, another five minutes can make the difference between a moist crumb and a raw center. Be cautious with the toothpick test, too: the buttery crumble can coat the toothpick and make it appear clean before the middle is fully baked. Insert the toothpick through a thinner area of crumble and into the very center of the loaf, and look for moist crumbs rather than wet batter.
Short answer: very ripe.
Banana bread is a great way to use up your spotted, mushy, and almost black bananas. In fact, bananas are their most flavorful when overripe, leading to the best results.
This recipe doesn't need eggs - the bananas and the brown rice flour do all the heavy lifting here, providing moisture and acting as binders for the other ingredients.
You can read more about how this recipe works in my recipe notes.
No, I don't recommend substituting flours in this recipe. The brown rice flour and almond flour are balance just so to create the perfect texture in this banana bread.
You can read more about how this recipe works in my recipe notes.
This is a very moist bread, by nature. If it comes out gummy or tasting underbaked, there are two possible reasons:
One, you may have added too much milk. The milk should be added gradually, until the ingredients come together in a stiff batter. If the batter is soupy, it will have a hard time fully baking.
Two, it may just need five more minutes in the oven. Overbaking is better than underbaking with this bread.
Once your banana bread has cooled, you can wrap it in plastic wrap and store it in the fridge for a few days.
Of course, like many baked goods, this bread tastes the very best on the day it is baked!
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