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.
The Best Gluten Free Banana Bread Recipe (vegan)
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.
Bowl Gluten Free Banana Bread
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.
Almond Flour Banana Bread
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.
The Best Ever Super Moist Gluten Free Banana Bread
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.
Easy Gluten Free Banana Bread Recipe
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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Make sure to tag me @butternutbakery onInstagramand leave a review below if you make this Gluten Free Banana Bread. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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!You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
The Best Gluten Free Banana Bread
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely alreadyhave on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
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This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg. *We recommend aluminum-free baking powder for best flavor. Brands with aluminum sometimes create a metallic taste. *Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite. *Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.
Banana Bread Gluten Free Recipe, Eggless And Moist
Serving: 1 slices Calories: 307 Carbohydrates: 46.2 g Protein: 5 g Fat: 12.6 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 379 mg Potassium: 301 mg Fiber: 4 g Sugar: 17.7 gThe only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.
We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do?
This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.
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You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop
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