Crazy delicious Gluten Free Banana Bread with almond and oat flour--a foolproof recipe that the Hummusapien community unanimously agrees is the best recipe they've tried (see comments)! Super moist, fluffy, and naturally sweetened with maple syrup. Packed with good for you ingredients and no gums needed! Stays moist for several days.
It's official. This here purty bread packed to the brim with banana goodness is my MOST favorite banana bread to date. Ya, we're going there.
★★★★★ 5-Star Reader Reviews
"Best GF, refined sugar free banana bread EVER!!! We’ve been GF for years and have used several different recipes for banana bread and while they were good, none compared to my grandmother’s recipe (not GF). This bread hits the mark!!! We will never try another recipe for BB as this one is the clear winner! It doesn’t taste GF at all. --Stephanie
"I’m known in the family for my amazing banana bread because I use this recipe! Kids and adults alike absolutely love it. Amazing flavor and texture." --Amylee
"I have literally made this recipe about 3 dozen times. Best healthiest banana bread EVER 🙂" --Bryan
"OMG this is literally the best BB recipe out there! I can't tell you how many I've tried and woah... this was just perfect - right amount of sweetness, so moist, and most importantly haha... deliciously chocolate-y!! We make this one on repeat and between the 2 of us it's gone in about 2 days lol. Love the magic you create girl!--Val
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 legit my jam.
My Gluten Free Blueberry Banana Bread, Gluten Free Pumpkin Bread and Gluten Free Chocolate Banana Bread hold a special place in my heart.
I tested and retested this recipe a hundred times and dare I say it's perfect? Yes, yes it is. But don't take my word for it!
The low down on ingredients
- 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. I don't recommend frozen bananas because they have lots of liquid. 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.
Let's make it! (step by step)
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 and oat flour, baking soda, baking powder and salt.
Mix just a until incorporated. Fold in chocolate chips.
Pour mixture into pan. Bake for 60 minutes.
Why is my banana bread gummy?
We've all been there! 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.
Storage tips
I'd be shocked if you have any leftovers BUT if you do, you can store it 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.
To freeze, 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.
Nanner nanner nanner time!
Print
Legit the Best Gluten Free Banana Bread (lower sugar!)
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Crazy delicious Gluten Free Banana Bread with almond and oat flour--a foolproof recipe that the Hummusapien community unanimously agrees is the best recipe they've tried (see comments)! Super moist, fluffy, and naturally sweetened with maple syrup. Packed with good for you ingredients and no gums needed! Stays moist for several days.
Ingredients
- 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
Instructions
- 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), oat flour, baking soda, baking powder and salt. Use a wooden spoon to mix just 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.
Notes
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.
Laurieann says
I’ve made this recipe many times. So delicious. Do you have any recipes that are gluten and refined sugar free like this but with dates and apricots added ?
Thank you
Laurieann
Alexis Joseph, MS, RD says
I’m so glad! I think you’d love this cherry orange bread, you could sub cherries for dates! https://www.hummusapien.com/cherry-orange-bread-gluten-free/
Sacha says
I just made this with the following changes because I didn't have everything called for and it turned out wonderfully!
I subbed 1/4 cup whole almonds and 3/4 cup cocktail peanuts (that's what I had on hand) for the almond flour. I omitted the salt because of the cocktail peanuts.
I subbed whole oats in place of the oat flour (same amount).
I used 1/4 cup honey instead of syrup and I used no chocolate chips.
I also used cinnamon in place of vanilla, but that's just a matter of taste.
I just threw everything in the Vitamix and poured it into the oiled pan. I think it might have been too thick for a weaker blender, but an immersion blender would probably be fine.
I cooked it for the time called for, covering with foil at 40 minutes, and let it cool. It's a great texture and tastes delicious! Thanks for the recipe!
Alexis Joseph, MS, RD says
Wow this is SO awesome! I be the peanuts added amazing flavor. I so appreciate your feedback, Sacha--it will be super helpful to others looks to modify!