Aside from my father, whose throat has the potential to close allergic reaction style at the mere sight of a banana, is there anyone who doesn’t love a good loaf of gluten-free banana bread?
While I was travelling in Africa six or seven lifetimes ago and staying with my friend Matt, we had this brain wave to make some banana bread. Within 26 seconds we were in the back of a taxi, going to a local ‘supermarket’ to find all we needed to make the perfect gluten-free banana bread. This may seem like an easy thing, because in this North American world of ours, it is. Banana bread is easy to make. But in Senegal, finding a cake pan, baking soda, flour, eggs and bananas was a little more involved. It actually involved about six stops which included a few shops, a hardware store, a chemist type place and the haggling with a fruit seller. And a Rahmadan prayer delay when everything closed.
Needless to say, we got what we needed and I earned my keep during my stay in Dakar, Senegal by ensuring that Matt and his roommate Ben were always fully stocked with home baked gluten-free banana bread.
The Best Bananas for Gluten-Free Banana Bread
Since then, whenever I am in a hot sunny locale where those little sweet as sweet bananas are ripe for the picking and massively abundant, there are always a few that wind up a little bruised, beaten or just plain over-ripe.
Have no fear! Gluten-free banana bread is here. Or, that’s what I thought when I saw a collection of bananas turning a darker shade of black in our fridge in Jamaica.
As it turns out, the only thing better than fresh baked gluten-free banana bread is fresh baked gluten-free banana bread with a cup of green tea for breakfast, enjoyed while gazing out to sea.
With the holidays coming, you’ll need that extra space in your freezer. Pull out those nasty old frozen bananas you put in there long ago. Defrost them and get baking. You for sure have all you need to make this goodness.
Gluten-Free Banana Bread
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
An easy gluten-free banana bread that everyone will adore.
- 1 1/2 cups gluten free flour (I used brown rice flour)
- 1/2 cup rolled oats
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 heaping tsp ground cinnamon
- 3–4 ripe bananas, mashed
- 1/3 cup apple sauce
- 1/4 cup coconut oil
- 2 eggs
- 1/2 cup honey
- 2 tsp vanilla extract
- pinch of sea salt
- 1/2 cup chocolate chips, optional
- Preheat oven to 350 degrees.
- In a mixing bowl, mix together all dry ingredients (flour, oats, baking soda, baking powder, sea salt and cinnamon)
- In a separate bowl mix together the wet ingredients until thoroughly mixed.
- Mix the wet into the dry. Mix until well blended. If using chocolate chips, add them now.
- Grease a 9-inch dish with coconut oil and dust with a little flour.
- Pour batter into the pan and distribute evenly with a spatula.
- Place in the middle of the oven and bake for 40 minute or until lightly brown on top, firm to the touch and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Keywords: gluten-free, dairy-free, banana bread, gluten-free banana bread, oatmeal banana bread, gluten-free oatmeal banana bread, gluten-free banana bread recipe, banana bread recipe
What’s your favourite banana treat?
17 responses to “Gluten-Free Banana Bread”
Haha, banana bread IS my favouite banana treat! And although I’m into berries, dried fruit, etc…my banana bread bliss goes down best with some dark chocolate chips!! (and maybe some coconut). I also like freezing bananas, mixing cocoa into it and having instant choco banana ice cream. It’s just heavenly. I could also see how slicing bananas on gluten free toast with almond butter and cinnamon could maybe stop traffic. :o)
Mmm, I could eat banana bread every day…I don’t know why I don’t make it more often, since it’s so easy!
Banana bread and the beach. What could be better?
Not much… That’s for sure.
Made this recipe tonight and it was awesome! Made a few subs: flax “egg” for the eggs and a combo of agave and brown rice syrup for the honey. It was so good that my picky 4-year old ate 2 pieces and asked to have it for breakfast tomorrow.
I LOVE hearing that picky kiddies like my recipes… though probably had a lot to do with momma’s touch.
I’m going to make that this weekend—-yum! I still love peanut butter and banana sandwiches, but now I make them a little more adult by using almond butter or natural peanut butter instead of the sugary stuff and now I like it on a whole wheat tortilla, rolled up.
Let me know how you go with it!
So I made this tonight and had some as an evening snack with my boyfriend…I happened to take a bite before he did and started gushing over it straight away. His response? “Wow, this MUST be delicious if the chef is raving about it!” (I’m normally the first to pick on my cooking ;) I added a crushed up dark chocolate bar. Devine. This is my first recipe of yours that I’ve tried Meghan, but it most certainly won’t be my last. :)
Save me a piece (if not’s all gone already)
Making this for the second time now. I’m “soaking” the oats in the applesauce this time in the hopes they’ll soften a bit more. The large flake oats weren’t tender enough last time. My whole family loves this recipe. It’s a great school day mis-morning snack for my 4 and 8 year olds (and mama loves it with a cuppa green tea). Thanks Meghan.
I use my oats to make a flour in my blender….I grind the oats with almonds and sometimes unsweetened coconut. I also use applesauce, and greek yogurt and hardly ever use oil, even though I love coconut oil. You can also use pureed pumpkin instead of applesauce.
You know you have a fan from Portugal right? I love all your recipes and am going to re-post a version of this recipe on my Portuguese food blog. I am tweaking it just a bit to use extra virgin olive oil instead of the coconut oil. We have awesome olive oil here in Portugal and organic cold press coconut oil is almost impossible to get here for a decent price. It’s really really expensive but I’ve used it and love it. Does anyone ever tried subbing the coconut oil for olive oil? Was it good? Well, I’ll try and let you know! Thanks again for the inspiration and good luck with your book! I’m also working on a recipe book by the way and you’re going on my list of heroes there!
hello, my bananna bread is very soft and it needs more timing than you recomended . almost 20 min more , otherwise is breaking apart , what can i add to make it a little stronger in body ?rather than that its one of my favorites , and one more thing i used less honey , but can i use anything else like coconut sugar?
Every oven is different – it’s OK if your bread takes a little longer. If you want to play around, you could try adding a bit more flour or 3 bananas instead of 4.
Hi , I’m wondering if I can use any other gluten free flour like almond flour instead 🙏
I haven’t tried this one with almond flour, but I think it may work!