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
19 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!


Prep Time 10 minutes
Yield 8
Cook Time 50 minutes

Total Time 1 hour
Author: Lexi's Clean Kitchen

Ingredients

Directions

  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.

Nutrition

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49 comments
April 1, 2020

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Join The Discussion

49 Responses

  1. Hi! My whole family enjoys this recipe so much! Just wondering if it’s safe to make and freeze ahead of time? Thanks.

  2. I am on the early stage of the fodmap diet, so no bananas for me. Trying to figure out what’s wrong with me. But somehow I missed this recipe so it’s going on my bake asap list after fodmap. Hope bananas aren’t the problem, but I doubt it. Sounds divine!

  3. I followed your directions precisely. The bread tasted delicious but fell apart when you cut it. Any ideas for improving my next attempt?

    4.0 rating

  4. OMG!! this is to die for. It is everything you want in a banana bread and more. The texture is perfect and it isn’y extremely sweet. Let’s not forget that it is perfectly moist and extremely easy to make.

    5.0 rating

  5. I made this tonight for my husband who follows a gluten free diet. If I didn’t make it myself, I would never know it was a gluten free bread. So good, especially with a pat of butter on top. We made one with chocolate chips and one without (for me).

    5.0 rating

  6. The bread came out fluffy and moist and it tastes good! Just it is too sweet yet i only used 1 cup of coconut sugar. Next time i will use a1/4 cup. i also used a bit less than a 1/3 cup coconut oil. I did not add the chocolate chips as I am not a fun. Thank you for the recipe!

    5.0 rating

    1. Hi Lil! So happy to hear you liked it! Just a heads up, lowering the added sweetener in this recipe may affect the final result! The added sweetener in this corresponds directly to the texture and moisture level with the use of oat flour. So we don’t recommend it, unfortunately. If you experiment anyway though, let us know how it goes!

  7. 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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