My favorite easy Healthy Gluten Free Banana Bread! Super moist and fluffy, naturally sweetened with pure maple syrup, and made in 1 bowl with nourishing almond and oat flour. Made with far less sugar than classic banana bread but tastes amazing! Your new go-to recipe!
It's official. This here purty bread packed to the brim with mashed bananas is my MOST favorite banana bread to date. Ya, we're going there. Oh my.
You know I love a quick bread recipe, and we've got no shortage of them! As much as I love me some gluten, you know gluten free recipes are my specialty.
- Almond flour: Super fine blanched almond flour gives this the most incredible texture. I get Kirkland brand at Costco. There's no other flour substitute here! Although almond flour is not as run of the mill as your classic all purpose counterpart, I swear it make the absolute best gluten free baked goods!
- Oat flour: A fabulous gluten free flour that has a cookie-like flavor. Choose certified gluten free if you have a gluten intolerance.
- Bananas: The riper the better. Seriously...mine were actually black. Don't miss all my Healthy Banana Recipes!
- Maple syrup: This is my favorite natural liquid sweetener. Honey or agave would work well, too.
- Eggs: Important for binding the bread (since there's no gluten) and for rising. You can sub flax eggs for a vegan banana bread.
- Oil: Any neutral flavored oil works here--avocado, coconut, canola, whatever. Very important for flavor, moisture and richness!
- Vanilla extract: Can't have banana bread without vanilla, no sir.
- Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods.
- Chocolate chips: I know some people like their banana bread plan, but I can't be without chocolate! Chopped pecans or walnuts be be delish, too.
How to make GF banana bread
It's easier than you think and super duper healthy, too! It may not be sugar free BUT, it is sweetened with my favorite natural sweetener, maple syrup.
- Mash your ripest bananas in a large mixing bowl. Add wet ingredients--egg, oil, maple syrup, and vanilla.
- Add dry ingredients--almond flour, oat flour, baking soda, baking powder, and salt. Fold in chocolate chips.
- Pour into a greased loaf pan and BAKE!
Can I make this vegan?
100% yes! Simply omit the egg and substitute a flax egg. Be sure to use dairy free chocolate chips, too.
Why is my banana bread gummy?
Be sure not to over-mix to retain a nice light texture.
Certain gluten free flours and gums can also lead to a more unpleasant gummy texture. Stick to the flours listed in this recipe versus other gluten free flours to avoid any gumminess.
You can store this bread on the countertop in an air-tight container for up to 3 days. Any additional leftovers can be stored in the fridge for up to a week or more and it will stay crazy moist.
Can I freeze bread?
Yes! Simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat. Reheat by warming in the microwave.
Nanner nanner nanner time!Print
My favorite healthy banana bread that happens to be gluten free! Super moist, lightly sweetened, and easily made in one bowl. Your new go-to recipe! Check out the recipe notes for a vegan option.
- 3 medium very over-ripe bananas (brown is good!)
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup oil (I used avocado oil)
- 1 tsp vanilla extract
- 1 ¼ cups packed almond flour (163g)
- 1 ¼ cups certified GF oat flour* (124g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup chocolate chips, plus more for topping
- Preheat oven to 350F. Spray a loaf pan with cooking spray.
- Place bananas in a large mixing bowl. Mash well with a fork or potato masher. Add eggs, maple syrup, oil and vanilla and whisk until very well combined.
- Add almond flour (make sure it's really packed in there) and oat flour. Sprinkle in baking soda, baking powder and salt. Whisk until incorporated. Fold in chocolate chips.
- Pour mixture into loaf pan and top with additional chocolate chips. Bake for about 60 minutes, or until a knife comes out almost clean. I like to cover the bread loosely with foil around 40 minutes to avoid the top getting too brown. Allow bread to cool in pan for at least 30 minutes before carefully removing it and transferring to a wire rack to cool completely.
TO MAKE VEGAN: Substitute the eggs for flax eggs. To make, whisk 2 tbsp ground flax with 6 tbsp warm water in a small bowl. Set aside to gel for 5 minutes.
*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a very fine flour.
STORAGE: Store bread wrapped or in an air tight container at room temperature for 4 days. Store any remaining leftovers in the refrigerator. This bread stays moist for a long time!