My favorite healthy banana bread that happens to be gluten free! Super moist, lightly sweetened, and made in one bowl. Your new go-to recipe!
It’s official. This here purty bread is my MOST favorite banana bread to date. Ya, we’re going there.
You guys. This is a bigggg deal. There are quite a few nanner bread recipes on this site and they’re all stupendous in their own way. Let me elaborate.
We have my classic vegan banana bread made with fluffy whole wheat pastry flour. Amazing any time of day. Then we’ve got this stunning double chocolate banana bread that’s basically this recipe’s sister. Chocolate heaven!
My cherry orange pistachio bread bursting with amazing fruity zesty goodness is such a keeper. And this chai spiced carrot banana bread with insane cream cheese frosting…hello spring!
How about my vegan chocolate zucchini banana bread for a chocolate meets sneaky veggie situation?
But today’s banana bread recipe is simply…perfect. It has the most tender crumb and is jussssst sweet enough with plenty of brown spotty bananas and a touch of pure maple syrup. It’s one of those recipes you’ll truly keep coming back to.
It’s made in one bowl with ingredients you likely have on hand, assuming you cook from my blog often and keep oat + almond flour in stock like I do! It seriously turns out superb every darn time. Don’t believe me? Try her out for yourself! I absolutely insist.
Ingredient tips and substitutions
The base of this magically moist banana bread is almond and oat flour. Although they’re not as run of the mill as your classic all purpose counterpart, I swear they make the absolute best baked goods!
Unfortunately there aren’t substitutes for these flours as they work uniquely with the other ingredients in the recipe.
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.
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! It just adds that special touch.
How to make muffins
I know from experience that not all quick breads translate into good muffins but this one totally does! Simply follow the recipe and pour batter into a muffin tin then bake for about 26-28 minutes minutes, or until a knife comes out clean. You’re welcome!
You can store this bread on the countertop in an air-tight container for up to four days. Know that it stays moist for a very long time! Any additional leftovers can be stored in the fridge for up to a week or more and it will stay crazy moist.
To freeze bread, 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.
More banana bread recipes to love on
- Almond Flour Chocolate Banana Bread
- Vegan Chocolate Chunk Banana Bread
- One Bowl Vegan Chocolate Zucchini Banana Bread
- Chai-Spiced Carrot Banana Bread with Cream Cheese Icing
- Cherry Orange Pistachio Bread
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. For a chocolate version, try this beloved recipe.
- 3 medium very over-ripe bananas (brown is good!)
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup oil (I used avocado oil)
- 1 tsp vanilla extract
- 1 1/4 cups packed almond flour (163g)
- 1 1/4 cups oat flour* (124g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 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!