Gluten-Free Banana Bread – Moist, Easy Wheat-Free Recipe – Amongst Top 10 Irresistible Wheatless & Gluten Free Recipes
Gluten-Free Banana Bread
The riper the bananas, the better this loaf turns out. Bananas with plenty of brown spots are sweeter, softer, and easier to mash — they also add more moisture to the batter, which is what keeps gluten-free banana bread from turning dry or dense. This recipe uses gluten-free oat flour as the base, which gives a tender, slightly hearty crumb. Almond flour can be substituted for a softer, richer result.
Ingredients
- 3 ripe bananas, mashed (about 1½ cups)
- 2 cups gluten-free oat flour (certified gluten-free)
- 2 large eggs
- ⅓ cup melted coconut oil or butter
- ½ cup brown sugar, adjustable to taste
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
Step 1 — Preheat and prep Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
Step 2 — Mash bananas In a large bowl, mash the bananas thoroughly until smooth. A few small lumps are fine.
Step 3 — Mix wet ingredients Add eggs, melted coconut oil or butter, brown sugar, and vanilla extract to the mashed bananas. Whisk until fully combined.
Step 4 — Add dry ingredients Add oat flour, baking soda, salt, and cinnamon directly to the wet mixture. Stir gently until just combined — stop as soon as you no longer see dry flour. Overmixing makes the loaf dense.
Step 5 — Fold in extras If using walnuts or chocolate chips, fold them in gently at this point.
Step 6 — Bake Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly before the center is set, tent loosely with foil for the final 10–15 minutes.
Step 7 — Cool Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Allow to cool completely before slicing — cutting too early causes the loaf to crumble.
Tips
- Bananas with lots of brown spots give the best flavor and moisture — if yours aren’t ripe enough, place unpeeled bananas on a baking sheet and bake at 300°F for 15–20 minutes until the skins turn black and the flesh is soft
- Spoon flour lightly into the measuring cup rather than scooping — packing it in adds too much flour and makes the loaf heavy
- For extra moisture, stir in ¼ cup of sour cream, Greek yogurt, or applesauce with the wet ingredients
- The bread is done when the top springs back lightly when pressed and a toothpick comes out clean — a slightly moist crumb on the toothpick is fine, but wet batter means it needs more time
Variations
- Chocolate chip: Fold in ½ cup dairy-free or regular chocolate chips
- Nutty: Use pecans or hazelnuts instead of walnuts — toasting them first deepens the flavor
- Berry: Fold in ½ cup fresh or frozen blueberries for a tart contrast
- More spice: Add ¼ teaspoon nutmeg or a pinch of cardamom alongside the cinnamon
- Peanut butter swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a knife
- Vegan: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and use coconut oil
- Almond flour: Substitute almond flour for the oat flour for a softer, denser, slightly nuttier loaf
Storage
- Room temperature: up to 2 days wrapped tightly
- Refrigerator: up to 4 days in an airtight container
- Freezer: slice and wrap individual pieces, freeze for up to 3 months — thaw at room temperature or toast from frozen
Nutritional Information (per slice, approximate — makes 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | ~28 g |
| Sugar | ~12 g |
| Fat | ~9 g |
| Protein | ~4 g |
| Fiber | ~2 g |
✓ Gluten-Free ✓ Wheat-Free ✓ Dairy-Free Option Available ✓ Vegan Option Available
Recipe Details
- Cuisine: American
- Course: Breakfast / Snack / Dessert
- Skill Level: Beginner
Frequently Asked Questions
Why did my banana bread sink in the middle? The most common causes are underbaking, too much baking soda, or opening the oven door too early. Make sure the toothpick comes out clean before removing from the oven, and avoid opening the door before the 40-minute mark.
Why is my banana bread crumbly? Gluten-free baked goods need to cool completely before slicing — cutting while warm breaks the structure. Also check that you’re using the right flour amount and not overmixing.
Can I make this vegan? Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use coconut oil instead of butter.
Can I use regular all-purpose flour instead? You can, but then it’s no longer gluten-free. The texture with regular flour will be slightly different — a little lighter and more structured.
Can I double the recipe? Yes. Use a larger loaf pan or two standard pans. Start checking for doneness at 55–60 minutes and adjust from there.
Gluten-Free Banana Bread
Ingredients
Equipment
Method
- Preheat oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line with parchment paper.
- In a large bowl, whisk mashed bananas, eggs, coconut oil, sugar, and vanilla.
- Add oat flour, baking soda, salt, and cinnamon; mix gently until just combined.
- Fold in walnuts or chocolate chips if desired.
- Pour batter into prepared pan, smooth the top.
- Bake for 45–50 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
