This Gluten Free Banana Bread is super soft, moist and does NOT lack flavor! Filled with ripe mashed bananas and fine ground oats,
This post is sponsored byBob’s Red Millbut all thoughts and opinions are my own. Thank you for supporting the brands that makeButternut Bakerypossible!
For starters, it is SUPER moist. It cuts so smooth and melts in your mouth… unlike some gluten free banana bread recipes that tend to be dry or gluey.
Vegan Banana Bread
Because of how moist it is, it stays that way for days. It won’t dry out quickly, so you can snack on it the whole week!
It’s also a very easy gluten free banana bread recipe because it uses common gluten free baking ingredients. My go-to gluten free baking flour is Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Using that in addition to their Gluten Free Organic Old Fashioned Rolled Oats creates a delicious texture.
This gluten free banana bread recipe is super easy to make, but these extra tips will ensure it’s baked perfectly every time:
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There is a very fine line between delicious moist gluten free banana bread, and soggy gluey gluten free banana bread. That’s why I used two of my favorite gluten free baking ingredients to ensure this banana bread turned out PERFECT.
First, I started with my tried and true Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. I use this in almost ALL of my gluten free recipes because it just never fails. It’s the perfect blend of rice flour, healthy starches, and xanthan gum that just takes the guess work out of gluten free baking.
To add a bit of texture into this smooth batter, I included another gluten free baking favorite. Bob’s Red Mill Organic Gluten Free Old Fashioned Oats are, like they say, completely gluten free. You have to be careful with oats, because most brands mill their oats in the same factory as wheat ingredients.
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But, whenever I bake with old fashioned oats, I always like to give them a quick pulse in a food processor. I love the texture from old fashioned oats, but sometimes it’s a bit too chunky for what I’m looking for. Ground old fashioned oats gives that extra bit of texture without any chewiness.
Want to bake banana bread but only have green bananas? This trick allows you to have super ripe bananas in 15 minutes! It’s the method I use all the time because it’s quick and effective.
Line a baking sheet with aluminum foil and preheat your oven to 300F. Lay your bananas on a large baking sheet, evenly spaced.
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Bake for 15 minutes or until they turn completely black. It’s very jarring, but trust me it works! They should be super dark all the way around and somewhat shiny.
Allow the bananas to cool on the baking sheet for about 20 minutes, then peal and mash. The bananas themselves will be very soft (and kind of slug-like which is as disgusting as it sounds) but PERFECT for baking.
Over ripe bananas are bursting with flavor and are super easy to mash, so your end result will be a very flavorful banana bread with very few banana chunks.
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This method is also great for other banana recipes, not just banana bread! If I’m after something a little fancier, I love to make these Banana Bread Cinnamon Rolls.
For the extra banana bread decoration, peal a yellow banana and slice it right down the middle, hotdog style. Lay the bananas, sliced side up, on top of the banana bread batter inside the loaf pan.
Another option is to slice the banana like normal, width wise. Take the slices and scatter them around the top of the bread in any pattern or design you like.
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You could also add some chopped walnuts or pecans on top. Once baked the nuts will be nice and toasted and the bananas caramelized. Or even better… add some chocolate chips!
Nope! To make this dairy free, I used coconut cream. If you’d prefer to use dairy in your recipe, swap the same amount in regular plain yogurt. It works just as well.
I used vegetable oil in the final recipe, but you can use canola oil, coconut oil (melted), olive oil (if you’re ok with some of the flavor), or any other mild flavored oil. I do not recommend using butter or apple sauce as the water content is too high, creating a soggy banana bread.
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To make this banana bread even healthier, swap the brown sugar for coconut sugar. You could also swap the maple syrup for honey if you prefer.
It’s ready when the top is golden brown and puffed up. Test it with a toothpick by inserting it into one of the cracks close to the center of the bread. If it comes out clean, it’s done.
It’s also tough to over bake this banana bread, so if you’re unsure, allow it to bake for a couple extra minutes.
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Another important step is to allow it to cool COMPLETELY before slicing. Again, it all comes back to how moist this bread is. Cooling before slicing helps to firm up the bread, so each slice will hold together.
To keep the banana bread as long as possible, store it in an air tight container in the fridge. This will keep for up to 5 days.
If you like your banana bread warm, head up a slice in the microwave for about 20 seconds before eating. Spread some butter (or DF butter) on top and dig in!
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This gluten free banana bread is so moist and soft that you can’t even tell it’s gluten free! Using a combination of gluten free baking flour and oat flour, this bread has a tender and bouncy texture with the sweet flavor of banana.
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
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While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
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While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
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This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.
I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.
Gluten Free Banana Bread
Regular flour absorbs far more moisture than almond flour, which is hardly absorptive at all. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.
Eggs are absolutely
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