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Gluten-Free Banana Bread

This gluten-free banana bread is soft, moist, and packed with banana flavor, ideal for breakfast, dessert, or snacking. Made with naturally gluten-free ingredients, this loaf is tender and easy to bake, offering a delicious wheat-free alternative for everyone.
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Course: Gluten-Free Dessert
Cuisine: International
Calories: 171
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 2 cups gluten-free oat flour
  • 2 large eggs
  • 1/3 cup melted coconut oil or butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon optional
  • 1/2 cup chopped walnuts or chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. In a large bowl, whisk mashed bananas, eggs, coconut oil, sugar, and vanilla.
  3. Add oat flour, baking soda, salt, and cinnamon; mix gently until just combined.
  4. Fold in walnuts or chocolate chips if desired.
  5. Pour batter into prepared pan, smooth the top.
  6. Bake for 45–50 minutes, until a toothpick comes out clean.
  7. Cool in pan 10 minutes, then transfer to wire rack.

Notes

Store banana bread in airtight container up to 4 days, or freeze for later.
Use certified gluten-free oat flour or sub almond flour for nutty flavor.
Adjust sugar to taste, or use maple syrup for natural sweetness.