The Best Gluten-Free Banana Bread with Oat Flour
Lottie Mishan
My favorite banana bread recipe, that's gluten-free thanks to oat flour. This quick bread is a one bowl recipe and so moist and delicious.
Prep Time 10 minutes mins
Cook Time 1 hour hr 5 minutes mins
Servings 8 servings
Calories 256 kcal
- 2 tablespoons coconut oil, melted, or avocado oil plus additional for greasing
- 1 1/2 cups mashed overripe banana (about 3 bananas)
- 2 large eggs or 2 vegan eggs beaten
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon plus additional for sprinkling
- 1 peeled banana sliced in half lengthwise for topping
- 1/2 cup walnuts finely chopped, plus 1 to 2 tablespoons additional for topping
Preheat the oven to 350ºF. Lightly spray a 9x5-inch loaf pan with oil and line with parchment paper. Set aside.
In a large mixing bowl, mash bananas very well with a fork. Add in the eggs, coconut sugar, oil and vanilla, and stir well until no large clumps remain.
Add the oat flour, baking soda, baking powder, and cinnamon into the bowl and give everything a mix using a spatula.
Fold in the chopped walnuts and stir again.
Pour into the loaf pan and top with a sliced banana, sprinkle of cinnamon and additional walnuts.
Bake for 55 to 65 minutes until a toothpick inserted into the loaf comes out clean. Remove from the oven and allow to cool in the pan for 30 minutes before slicing and serving.
- Feel free to substitute your favorite gluten-free flour in this recipe. Almond flour is a delicious option too!
- To make this recipe vegan and dairy-free, use a flax egg. One flax egg is 1 tablespoons ground flaxseed + 3 tablespoons water mix to combine and allow to sit and thicken for 5 minutes.
- Store this bread for up to 4 days at room temperature.
- To freeze this bread, slice into individual servings and wrap in plastic. Freeze for up to 1 month.