The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. This healthy banana bread is incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
Who else always has bananas ripening on the counter just so they can make banana bread? I know I always do. If you’re looking for the best gluten-free banana bread recipe to put those ripe bananas to good use, this is it! I’ve been tweaking this recipe for a while and I’ve finally satisfied. It’s perfect.
This gluten-free banana bread uses a combination of almond flour and oat flour. This gives it a moist yet fluffy texture. It also provides healthy fats and fiber to help keep support balanced blood sugar. While this banana bread is less sweet than most traditional banana bread recipes it’s still sweet enough to please a variety of tastebuds. Serve as part of breakfast (ideally with more protein and fat if you’re looking to support blood sugar balance) or as an afternoon snack with a hot cup of tea or coffee. You really can’t go wrong warming it slightly and slathering it with a smear of your favorite nut butter.
Paleo Banana Bread
Preheat the oven. Preheat the oven to 350°F. While it starts to heat up, line a 8×4 inch loaf pan with parchment paper. A 9×5 inch loaf pan will work too. However, your loaf won’t be as tall and it will take a few less minutes in the oven.
Next, whisk together the wet ingredients. Start by mashing the bananas in a large bowl. Then add in the maple syrup, oil, eggs, and vanilla and whisk until smooth.
Add the dry ingredients. Measure out your almond flour by packing it into the measuring cup. Make sure you do not do this with the oat flour. Lightly spoon and level the oat flour. Add the almond flour, oat flour, baking soda and salt into the wet ingredients. Mi until combined.
Crazy Good Gluten Free Banana Bread
Time to bake. Pour the batter into the prepared loaf pan and place in the oven. Check for doneness at 50 minutes (about 45 minutes for a 9×5 loaf). The banana bread is done when a toothpick comes out just barely clean.
Cool and enjoy. The hardest part is waiting for the banana bread to cool but this is key! Let cool for 10 minutes before moving to a cooling wrack to cool completely before slicing. Enjoy!
If you make this healthy gluten-free banana bread be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.
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The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. It’s incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
In a medium bowl, mash the bananas. Add in the maple syrups, eggs, oil, and vanilla and mix until well combined. Next add in the almond flour, oat flour, baking soda, and salt. Mix again until fully combined.
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Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into center comes out mostly clean, a few crumbs is fine.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove the loaf from pan and place on wire rack to finish cooling completely before slicing.Gluten free banana bread recipe – it’s my BEST EVER take on this absolute classic and you only need 6 ingredients to make it. Plus, it’s super duper easy to make it dairy free too.
Gluten free banana bread recipe, anyone? You only need 6 simple ingredients and you can add whatever you like to it and make it your own. I added chocolate chips in the photos but you can happily add a little cinnamon, or even fresh raspberries too!
Cassava Flour Bread
Banana bread is one of those classics that everyone does differently – there’s no right or wrong way, but I feel like I’ve finally nailed it
I love a banana bread that’s insanely moist, packed with banana flavour and a little gooey compared to a regular loaf cake. Plus, it’s gotta be super easy to make without tons of weird ingredients.
And if that sounds good to you, then we might just have the same taste in banana bread (and you’ll probably love this recipe too). It only has 6 simple ingredients and best of all – you can customise it however you like.
Gluten Free, Dairy Free Banana Bread
In the photos, I’ve added chocolate chips, but you could also add 2 tsp of cinnamon for a little warming spice. It goes sooo well with banana! And I’ve seen some of you add fresh raspberries to it too. You really can mix it up however you like!
Obviously, ripe banana as a must here as they contain more natural sugars and you’ll get the best results. Once mine start getting those black ripening spots, my mind always turns to banana bread!
You can of course use bananas that are smack bang in the middle of being green and being ripe (so no signs of over-ripening yet). But you won’t get that intense banana flavour and also they’re still really hard to mash.
The Best Cassava Flour Banana Bread • Fit Mitten Kitchen
You can actually speed up the banana ripening process by placing them into a paper bag (or perforated plastic bag) and adding in a couple of ripe bananas or an apple. This the amount of ethylene gas circulating around the green fruit and makes them go ripe quicker.
Here’s some FAQs you’ll need to read to create the perfect gluten free banana bread. Keep scrolling down for the recipe, but read these first, they’re important! Can I make this recipe gluten free? Is it suitable for Coeliacs?
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
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Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Of course you can! All you need to do is use dairy free spread instead of butter. Plus, if you’re adding chocolate chips, make sure they’re dairy free also.
Yep! If you follow the instructions above to make this cake dairy free, then all you’ve got left to contend with is the eggs.
Bowl Gluten Free Banana Bread
So use one of those egg replacement options and you’ve got gluten free AND vegan cake! I haven’t tried all of these egg-replacement options with this cake, but if you do, please comment below with how it goes.
Yep, this is a nut-free recipe. But of course, make sure you check the ingredients label on all the products you use to bake this cake.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
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You can only eat a third of a ripe banana (33g) so if you’re in the elimination phase of the diet, you can eat a little… but I mean a little. You can eat a lot more banana if it’s unripe, but unripe bananas just aren’t as good!
Of course you can – and it’ll save you on elbow grease! I don’t use a standing mixer or food processor to make the cake mixture personally – I use an electric whisk. Just because I’m used to it!
Just make sure you keep scraping down the sides if you’re using an electric mixer so that all the mixture gets combined properly.
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Certainly not! As I mentioned, a food processor, standing mixer or electric whisk will cut down on prep time, but they’re not mandatory.
In short… yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!
Healthy Banana Bread
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.
Ingredient in gluten free baking. Without gluten to bind the bake together, you can be left with a much looser texture which can be crumbly and easily fall apart.
However, there’s actually no xanthan gum in this recipe! The banana and eggs in this recipe really help to bind everything together, so it’s not necessary to add any here.
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There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type of gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour,
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