Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 2 cups almond flour; 1 cup gluten-free oat flour; 1/2 cup honey or maple syrup; 1/4 cup coconut oil, melted; 3 large eggs; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon (optional); 1/2 cup walnuts or chocolate chips (optional)

Highlighted under: Modern Cooking

When I first tried making gluten-free banana bread, I was skeptical about whether it would turn out as delicious as the traditional version. However, after experimenting with different flour blends and techniques, I discovered the perfect combination that results in a moist and flavorful loaf. The natural sweetness of ripe bananas, paired with the heartiness of gluten-free flour, creates a delightful bread that everyone can enjoy. It's perfect for breakfast or a quick snack, and believe me, the aroma while it bakes is simply irresistible.

Created by

Saskia Morton

Last updated on 2026-01-05T22:29:34.543Z

After several attempts at gluten-free baking, I finally cracked the code with this banana bread recipe. The key is using ripe bananas and a blend of almond and oat flour, which not only gives it a wonderful texture but also keeps it moist longer. I also learned that adding a pinch of cinnamon elevates the flavor profile, making it a go-to treat that rivals any conventional banana bread.

During the baking process, I found it helps to let the batter rest for a few minutes before pouring it into the loaf pan. This allows the gluten-free flours to hydrate better, resulting in a denser and more satisfying bread. Plus, serving it warm with a bit of nut butter on top is simply heavenly!

        Why You'll Love This Recipe
        Deliciously moist texture that rivals traditional recipes
Natural sweetness from ripe bananas enhances flavor
Easy to make with minimal ingredients, perfect for beginners

      

Understanding Gluten-Free Flours

In this gluten-free banana bread recipe, the combination of almond flour and gluten-free oat flour plays a crucial role in achieving the desired texture. Almond flour adds moisture and a subtle nuttiness, while oat flour provides structure. If you’re unable to find gluten-free oat flour, you can easily make your own by blending gluten-free rolled oats in a food processor until fine. This versatility allows you to customize the recipe to your pantry's availability.

The blend of flours can significantly affect the final loaf. Always measure your flours properly; using too much almond flour can yield a denser bread. A kitchen scale can be a valuable tool here, ensuring precision. For an even lighter texture, consider adding a tablespoon of cornstarch or arrowroot powder to the blend to help offset the density of almond flour.

Perfecting Your Banana Bread Technique

When mixing your wet ingredients, be sure to mash the bananas thoroughly until you achieve a smooth consistency. Small chunks may remain, but make sure they are minimized as this contributes to an even crumb when baking. I recommend using very ripe bananas; their natural sugars boost the sweetness and enhance the overall flavor profile of the bread.

Avoid overmixing the batter once you combine the wet and dry ingredients. Overmixing can lead to a tough texture, as it activates the gluten-free flours too much, which is not what we want. Stir until everything is just incorporated, and if the batter seems a bit thick, you can add a splash of almond milk or water to achieve a smoother consistency before baking.

Ingredients

Gather these ingredients to make your gluten-free banana bread:

Ingredients

3 ripe bananas, mashed
2 cups almond flour
1 cup gluten-free oat flour
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
3 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
1/2 cup walnuts or chocolate chips (optional)

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to bake your gluten-free banana bread:

Preheat the oven

Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix the wet ingredients

In a large mixing bowl, combine the mashed bananas, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Mix well until blended.

Combine the dry ingredients

In another bowl, whisk together the almond flour, oat flour, baking soda, salt, and cinnamon (if using) until smooth.

Combine wet and dry ingredients

Pour the dry mixture into the bowl with the wet ingredients. Stir until just combined, making sure not to overmix. If desired, fold in walnuts or chocolate chips.

Bake the bread

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days.

Pro Tips

For an extra kick, try adding chopped nuts or dried fruits to the batter before baking to boost flavor and texture.

Storage Tips

This gluten-free banana bread can be stored at room temperature in an airtight container for up to three days. If you want the bread to last longer, consider freezing it. Wrap slices tightly in plastic wrap and then place them in a freezer bag; it can be frozen for up to three months. When you're ready to eat a slice, simply thaw it at room temperature or pop it in the toaster for a warm treat.

To maintain the moisture of the bread during storage, you can place a slice of bread or a sealed piece of parchment paper in with the banana bread. This will help prevent it from drying out. If you notice the bread starting to dry out, warming it up can restore some of the moisture, making it delicious all over again.

Serving Suggestions

This banana bread can be enjoyed on its own, but there are plenty of delicious variations to enhance its flavor. Consider spreading a dollop of almond butter or a smear of coconut cream cheese on warm slices for an extra treat. The creaminess complements the sweetness beautifully and adds protein and healthy fats.

For a more indulgent morning option, serve your banana bread French toast style. Just dip thick slices in a mixture of eggs and a splash of almond milk and cook on a skillet until golden. Top with fresh fruit or a drizzle of maple syrup for a delightful breakfast that doesn’t stray from your dietary needs.

Questions About Recipes

→ Can I use other types of flour?

You can experiment with other gluten-free flours like coconut flour or a gluten-free all-purpose blend, but results may vary.

→ How do I store leftover banana bread?

Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I make this recipe vegan?

Yes! You can replace eggs with flax eggs and use maple syrup instead of honey.

→ What are some good mix-ins for this banana bread?

Chopped nuts, chocolate chips, or even dried fruit like raisins or cranberries work well in this recipe.