There are regular compliments, and there are “I’m soooo thirsty mama but I don’t want to drink water and lose the banana flavor” compliments.
When I got the latter one from my littlest on this gluten-free banana bread recipe, I figured it was finally time to share it with you.
It’s moist, chewy, sweet but not too sweet, and infused with banana goodness. Oh, and you can mix it up in your blender and pour it straight into a loaf pan – no mixing bowls or whisks needed.
Gluten-Free Banana Bread Recipe
Equipment
- 8×4 inch loaf pan
Ingredients
Wet Ingredients
- 1½ cups mashed bananas (approximately 4 medium or 3 large very ripe bananas)
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup melted butter or coconut oil if dairy-free (plus extra for greasing your bread pan)
- 1 tsp vanilla extract (here's how to make your own)
Dry Ingredients
- 2 cups almond flour
- 1 cup gluten-free rolled oats
- 2½ tsp baking powder (If you don't have it on hand, you can make it with baking soda, cream of tartar and arrowroot flour or non-GMO cornstarch. Here's how.)
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts or chopped pecans
Instructions
- Preheat your oven to 350 degrees and line a loaf pan with parchment paper.
- Mash the bananas with a fork and measure out 1½ cups.
- Add all the wet ingredients (mashed bananas, eggs, maple syrup and butter/coconut oil) to a high-speed blender or food processor.
- Add all dry ingredients except the walnuts and oats on top of the wet ingredients and blend until smooth.
- Stir in the oats. You can transfer the mixture to a bowl for this step if you'd like. Personally, I just remove my blender container from the base, add the oats, and then use a silicone spatula to mix them in. (That's one less bowl to wash!)
- Pour the batter into the prepared loaf pan and sprinkle the top with walnuts.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
Notes
Tried this recipe?
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Nutrition
Frequently Asked Questions
Below are answers to the most common questions I receive about gluten-free baking:
Can I use all-purpose baking flour in place of almond flour?
Almond flour and rolled oats absorb liquid differently than pre-made gluten-free flour blends and will most likely not work in this recipe.
Many gluten-free banana bread recipes call for xanthan gum. Why doesn’t yours?
Xanthan gum is difficult for a lot of people to digest, so I don’t typically use it in recipes. In this recipe rolled oats give the bread its moist, chewy texture.
More Easy Gluten-Free Recipes
Gluten-Free Chocolate Chip Cookies – These ooey-gooey paleo cookies are one of my family’s tried-and-true favorite recipes. Ready in about 20 minutes.
Blueberry Muffins – Infused with juicy blueberries, these grain-free muffins are so good when served warm and slathered in butter.
Paleo Poppyseed Muffins – Moist, cake-like and super yummy, these muffins are like sweet little bursts of sunshine
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Hi, happy to have found this recipe. Do you think making this without the nuts will negatively affect it?
It could easily be made without the walnuts but the almond flour is necessary. You might be able to substitute it with sunflower seed flour but I haven’t tested it so I’m not sure how it would affect the flavor. Also, just FYI, sunflower seed flower often turns baked goods bluish-green due to a chemical reaction between acidic ingredients and a compound in sunflower seeds.
I cannot have oats. Is there an alternative to them for use in the recipe?
Not really, but I do have a recipe for banana nut muffins that doesn’t include oats.
Thank you so much for these recipes.my son needs a heart transplant and is cutting down on animals fats in his foods .
The oat milk is so appreciated too
Thanks for the gluten free recipes! I am also wondering if there could be a nut free recipe that is also gluten free for those of us with nut sensitivities. I really enjoy browsing through your recipes!
sounds really good – but do you not soak or sprout the oat flakes first?
Not for this recipe. I do soak oats in some recipes to increase digestibility, but I don’t worry about doing it in every one. You could totally use sprouted oats though!
Do you use glass loaf pans, aluminum, Gold-touch, etc.? I usually use glass loaf pans; but with traditional ingredients, you’re supposed to lower the temperature 25 degrees. I’ve done that with almond flour, etc. ingredients, it’s always hard to tell if the bread is done. I’ve baked them for quite awhile longer than the recipe calls. And, then the last recipe I made, I baked at the 350 degrees, thought they were done when I tested them. Removed from the oven and 5 minutes later there was a crater in the middle and certainly not done. So back in the oven they went. Finally they were done. I couldn’t present them like that so I sliced them and no one knew. But, I would love your thoughts and counsel.
Blessings from SC
I use glass loaf pans lined with parchment paper so that the bread is easy to lift out. 🙂
What could you substitute for the gluten free rolled oats? I am grain free. I do not do well with oats.
The oats are what give this recipe it’s chewy texture, and unfortunately I’m not sure what a good substitute would be. 🙁
Could you just blend the oats in with the rest of the ingredients? Or is there a reason you leave them whole?
Can I substitute oat flour for almond flour in this (Gluten-Free Banana Bread) recipe?
Almond flour absorbs liquid differently than oat flour. I don’t recommend substituting one for the other in this recipe.
I cannot have oats. Is there an alternative to them for use in the recipe?