Gluten-Free Banana Bread Recipe

Heather Dessinger

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Gluten-free banana bread on kitchen counter

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 on kitchen counter
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4.82 from 11 votes

Gluten-Free Banana Bread Recipe

This gf banana quick bread is moist, chewy, and sweet without being too sweet.
Prep Time 10 minutes
50 minutes
Total Time 1 hour
Servings 10 slices
Calories 317kcal
Author Heather Dessinger

Equipment

  • 8×4 inch loaf pan

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1 cup gluten-free rolled oats
  • 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

Nutrition values are estimated based on the use of butter and walnuts in the recipe (instead of coconut oil and pecans).
 
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Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 116mg | Potassium: 322mg | Fiber: 5g | Sugar: 12g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg
Sliced gluten-free banana bread on kitchen counter.

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

Want more delicious, easy recipes?

No problem, I’ve created a free ebook for you – 35+ Gluten-Free Desserts – as a gift for signing up for my newsletter. Every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.

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Portrait view of gluten-free banana bread on counter

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

4.82 from 11 votes (8 ratings without comment)

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19 thoughts on “Gluten-Free Banana Bread Recipe”

  1. 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

    Reply
  2. 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!

    Reply
      • 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

        Reply
  3. 5 stars
    I’ve had to be gluten-free for 10 years. My husband has no gluten issues. I’ve been experimenting with gluten-free banana bread for years trying to find something that he could be enthused about and didn’t cause me to be bloated because of rice flour. I tried 2 recipes today, this being one of them. Score! I knew it was a winner when his face lit up with the first bite. Thank you for a terrific recipe!

    Reply
  4. 5 stars
    I have them for 15 years and this is my most favorite class of you ever. Thank you so much. I did double the nuts and added some chocolate chips.

    Reply