Gluten Free Banana Bread

This Gluten Free Banana Bread tastes just like the classic version you know and love but made with a blend of healthy oat flour and coconut flour. It is also happens to be dairy-free! This brunch staple is moist, simple-to-make and will be loved by everyone, gluten-free or not!

A stack of sliced gluten free banana bread.

Healthy Banana Bread

Banana bread just might be one the most classic and comforting bakes. In my mind, a good banana bread should be moist, just sweet enough, full of chocolate chips and most definitely heavy on the banana flavor! This recipe checks all those boxes and more. This recipe today differs from my Browned Butter Banana Bread, which was made with almond flour. This recipe is a more classic flavored banana bread that just happens to be free from gluten, nuts and dairy. But the truth is, nobody will notice any difference, except about how delicious it is! It’s also easily made all in one bowl and ready in just about an hour. Say hello to you favorite new gluten-free banana bread recipe!

Chocolate chips in banana bread batter.Ingredients Needed

  • Banana 
  • Oat Flour
  • Coconut Flour
  • Coconut Sugar
  • Coconut Oil
  • Baking Soda + Powder
  • Eggs
  • Salt + Cinnamon
  • Chocolate Chips

A loaf of gluten free banana bread with chocolate chips.

Baking Tips

Measure out your flour correctly! Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

Use only 1 cup of banana. While we love the idea of being able to just throw in 3 bananas instead of heaving to measure out 1 cup of mashed bananas, the truth is adding too much or too little banana can impact this recipe depending on how large the banana is. Start with 3 medium or 2 very large bananas and mash them. Measure them and keep only 1 cup of tightly packed mashed banana.

Bake it correctly. Bake it until the bread springs back lightly and there are no wet crumbs on a toothpick when it’s inserted into the middle of the bread. If you have an instant read thermometer it should read about 200 degrees when measured from the middle of the bread.

Let the bread cool slightly before cutting. Like any quick bread, cutting the bread too soon after taking it out of the oven with result in a bread that taste too moist at first, and then later, one that is dry as all the steam has escaped from the bread when it was hot. Let it cool until the bread is no longer warm to the touch, about 3-5 hours.

Sliced banana bread.

If you like this quick bread, check out these others:

If you like this banana recipe, check out these others:

Watch the video here:

A bite of of banana bread.

4.9 rating
15 reviews

Healthy Banana Bread

This Gluten Free Banana Bread tastes just like the classic version you know and love but made with a blend of healthy oat flour and coconut flour. It is also happens to be dairy-free! This brunch staple is moist, simple-to-make and will be loved by everyone, gluten-free or not!

Yield 8
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Author: Lexi's Clean Kitchen



  1. Preheat oven to 350ºF and grease a 8x5 baking dish and line it with a parchment paper sling. Set aside.
  2. Mash bananas well in a large bowl, making sure to only use 1 cup of it. Add in eggs, milk, coconut sugar and coconut oil and whisk until fully combined.
  3. Add in oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
  4. Transfer batter to the prepared baking dish and smooth over the top. Add additional chocolate chips on top, if desired.
  5. Bake in the middle rack for 50 to 60 minutes, or until a toothpick inserted comes out clean and the bread gently springs back when touched.
  6. Let the bread fully cool before slicing into it.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.


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April 1, 2020

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Join The Discussion

33 Responses

  1. Given my limited ability to get to the store, would homemade oat flour work in a pinch? Or are there any alternatives?

    1. Hi Hillary! Yes–go ahead and make it yourself but do make it as fine as possible. And if you have a scale at home, it’s best to weigh it out! You’ll have the best results this way. Happy baking!

  2. Seconding Lexi‘s comment to say that home-made oat flour worked great for me. I got it as fine as possible in my food processor and I thought the texture of the finished bread was absolutely divine. I made a double-batch and made a contactless delivery 🙂 to a friend with the second loaf and she loved it too (she is not gluten free and said she would never know)

    5.0 rating

  3. I also didn’t have oat flour, so made my own (ground rolled oats as fine as possible in the food processor), and the texture was completely divine. I made a double-batch and delivered (contactless! : ) the second loaf to a friend, and she loved it. Said she never would have thought it was gluten-free!

    5.0 rating

  4. Just made this and oh my god!! Best banana bread ever!!! Sooooo moist. So perfect. I also didn’t have oat flour, so I put my oats in my ninja blender and blended until very fine, and weighed it as suggested and oh my god. I will never use another recipe again. Make it right now!! You guys outdid yourselves with this one! Thank you so much for your hard work!! ❤️❤️❤️

    5.0 rating

  5. I don’t have oat flour but I have regular wheat flour, a gluten free flour that appears to be mostly rice flour, and almond flour. Would any of these work?

  6. Made this recipe as muffins.. I only had 2 bananas but it still came out wonderful and moist! I added walnuts and a bit of turbinado sugar to the tops. Great guilt-free recipe- I love the toasty flavor from the coconut sugar. Thank you, Lexi!! Can’t wait to try the carrot cake recipe next!

    5.0 rating

  7. I made this with homemade oat flour (blended it in my Nutribullet) and it is fantastic!! I didn’t weigh the flours, but will next time. Honestly, this is probably my favorite banana bread to date. I ate it with some peanut butter this morning and it tasted like a Reese’s PB cup. Can’t wait to make it again!!

    5.0 rating

  8. Made this according to recipe and it was amazing. Now want to make it again but bananas are not ripe…would fruit would be a good substitute?

    5.0 rating

    1. Hi Laurie! I get it, I buy extra bananas JUST to let them go ripe to make it. Unfortunately this recipe is made for ripe bananas, and there is not an alternative to replace that, as it provides sweetness, moisture and flavor to this bread and can’t be replicated. We do have other quick breads on the site however, so feel free to search around for those!

  9. I made this the other day and it was so good! I made my own oat flour using gluten free oats and it was the perfect texture ! Thanks for another great recipe!

    5.0 rating

    1. Oats are naturally gluten-free. They can sometimes be processed in a facility with other oats so if a person has celiac or is sensitive they can buy oats certified to not have contamination of gluten.

  10. I made this banana bread recipe yesterday and it is so good. Turns out very moist and flavorful. Will absolutely be on repeat!

    5.0 rating

  11. Good recipe. I put it in an 8×8″ baking dish and baked for 40 minutes. It’s good banana bread and has a good texture, and I like using oat flour, as it’s a bit healthier. While I prefer a stronger banana flavor, I would make this again.

    4.0 rating

  12. I just made this banana bread and it’s my new favorite recipe! I made it vegan by substituting two flax eggs for the two eggs, and it turned out fabulous! (2 TBSP ground flax + 1/3 cup of water; let sit for 5 minutes before using.) My husband said it’s the best banana bread he’s had! Definitely a must-try recipe. 🙂

    5.0 rating

  13. I made this recipe tonight for the second time and it’s amazing! I made my own oat flour in a Nutribullet and didn’t have any issues. Thank you for this delicious recipe!

    5.0 rating

  14. I absolutely love this recipe it makes the best banana bread ever. Last week I wanted pumpkin bread so I changed the banana purée with pumpkin purée and added almost a cup of coconut sugar did everything else the same And it was amazing if you love pumpkin bread you will love this.

    5.0 rating

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Author: Lexi



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