This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.
Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.
What you need for gluten free banana bread
For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:
- Old Fashioned rolled oats (not steel cut or instant oats)
- Very ripe bananas
- Sugar (or coconut sugar)
- Baking soda, baking powder and salt
- Neutral oil
- Vanilla and cinnamon
- Turbinado sugar, for topping
Tips for this banana bread recipe
This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:
- Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
- Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
- Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
- Cut large slices. This also helps the bread stay together without gluten.
How to tell when it’s done
This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!
Gluten free banana bread mix-ins
You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:
- Try mini or small chocolate chips
- Chop walnuts or pecans very small
More gluten free banana recipes
Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:
- These Blender Banana Bread Muffins are what started it all (or try the Banana Blueberry variation)
- Try Banana Oatmeal Pancakes, gluten-free and made in a blender
- Make a big pan of Banana Baked Oatmeal for a gluten free breakfast
- Or, grab a Perfect Banana Smoothie
This gluten free banana bread recipe is…
Vegetarian and gluten-free.Print
This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.
- 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
- 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
- ½ cup granulated sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 eggs (or flax eggs for vegan)
- ½ cup neutral oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- Turbinado sugar or more granulated sugar, for topping
- Preheat the oven to 375 degrees.
- Grease an 8 or 9-inch bread pan with oil.
- Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!).
- Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
- Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven).
- Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
- Category: Baked Good
- Method: Baked
- Cuisine: Quick Bread
Keywords: Gluten free banana bread