My favorite healthy Gluten Free Banana Bread! Super moist, lightly sweetened, and made in 1 bowl with nourishing almond and oat flour. 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.
My Gluten Free Banana Muffins, Almond Flour Pumpkin Bread and Almond Flour Chocolate Banana Bread hold a special place in my heart!
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!
Ingredients, 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!
- 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!
- 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! Chopped pecans or walnuts be be delish, too.
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.
Storage tips
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.
More gluten free desserts
- Amazing Almond Flour Cookies
- Healthy Zucchini Brownies
- Cherry Orange Pistachio Bread
- Chocolate Peanut Butter Bars
Nanner nanner nanner time!
Print
Gluten Free Banana Bread Recipe
- 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
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.
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) 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.
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.
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!
Lola says
Thank you for this recipe! It was easy to make with pantry staples. I made it as a thank for friends and they loved it!
★★★★★
Alexis Joseph says
Amazing, thanks Lola! I'm thrilled to hear it.
Anne Megan says
Delicious! So moist! I made it for my year-old grandson and he inhaled it! So did I 🤪
★★★★★
Alexis Joseph says
Hahah isn't that the best?! Thanks, Megan!
Lorraine says
I’m so excited to try this recipe after making your vegan banana bread which was so delicious! Can I use sugar free granulated sweetener instead of the maple syrup? If yes, Should I add some more moisture to the recipe?
★★★★★
Alexis Joseph says
Hi! I'm so thrilled you loved that one. I haven't tried this recipe with dry sweetener so I'm not positive, but I think you will be ok just subbing it out! Check it a bit sooner to see if it's done. Enjoy!
Cat says
Hi! What would you recommend for bake time if I made this as muffins instead of a loaf? I swear this was included in this post before but maybe I’m wrong! Thanks 🙂
Alexis Joseph says
Hi! 26-28 minutes.
Val says
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!
★★★★★
Alexis Joseph says
Ahhhh you're the best and so is this bread eeeee! Love ya!!
BRYAN says
I have literally made this recipe about 3 dozen times. Best healthiest banana bread EVER 🙂 I did do a slight mod today to reduce the carbs/sugar. Removed the maple syrup and added an extra egg. Turned out just as good, although it was done at 45 minutes instead of the normal 50.
★★★★★
Alexis Joseph says
Yayyy this is the best comment ever! I love that you can make it without the maple syrup. Thanks for letting me know, Bryan!
Emily P says
Yum! Great gluten free banana bread.
★★★★★
Alexis Joseph says
Thank you so much Emily!
Amylee says
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.
★★★★★
Alexis Joseph says
Ok this is the best comment ever. Thank you so much!
Valerie says
Omg… so so good!!!! Made this one and the Vegan banana bread and BOTH are incredible!! Honestly will just make both on repeat.. bc why make 1 when you can make 2??? 🤣 Thank you for your recipe magic as always! ❤️
★★★★★
Alexis Joseph says
2 loaves is always better than 1! LOVE YA!!!
Josephine says
Incredibly delicious!
★★★★★
Alexis says
AMAZING, thanks for the feedback, Josephine!
Josephine says
Incredibly delicious!
★★★★★
Drea says
So good. I’m not gluten free and this doesn’t taste like it’s “trying to be” something like banana bread. It’s fantastic all on its own. My old recipe was great but had tons of sugar and I love that this uses maple syrup instead. My husband ate half the loaf at once. I think I’ll try making it into muffins…
★★★★★
Alexis says
I agree!! Thank you so much, Drea!!
Joanna says
I don’t ever review things lol - but this recipe. THIS RECIPE. Wish I had it sooner. I had 2.5 REALLY ripe bananas and the loaf still kicked butt. My new go to.
★★★★★
Alexis says
YESSSS thank you so much, Joanna!!
Beth Korda says
Nut allergy in the house, so I can't use almond flour. Would you suggest 100% oat flour? Sub other flour for the almond? Thanks!
Ashley Gaines says
Seriously best gluten free baking recipe I've tried (and I've tried tons)! These are so good, so moist and have just the perfect amount of natural sweetness. My boyfriend can't believe how good they are for how healthy the ingredients are! Definitely will be making over and over again in my house now. 🙂
★★★★★
Alexis Joseph says
You made my day, Ashley! How long did you bake the muffins for??
Agata says
Best banana bread- really! I’ve made so many different healthy banana breads and this is my favorite recipe now! Thank you. I used white chocolate chips and very ripe bananas (2 small/ medium and one large) amazing!! I will try this again with flax eggs to compare.
★★★★★
Trista Johnson says
I've now made this banana bread 2 weekends in a row. It's SO GOOD. I love the simple, easy ingredients. Oat + almond flour is the best for GF baked goods. I like that this bread is sweetened by extra ripe bananas and a bit of maple syrup. I added nutmeg and cinnamon + next time want to sprinkle in some walnuts!!! (not a fan of chocolate chips in banana bread). I just can't believe how EASY and DELICIOUS this bread is!!! really reminds me of my mom's growing up, which I can't have now that I can't eat gluten. This will be my go-to banana bread recipe from now on!
★★★★★
Alexis Joseph says
Yesss love the idea of walnuts and cinnamon! I'm so grateful for your kind review, thanks again Trista!
Jan says
Seriously the best banana bread. The texture is amazing and I love that it's not super high in sugar. Thank you!
★★★★★
Alexis Joseph says
Yayyy thank you, Jan!
Smita says
So delish!! I've tried loads of banana bread and muffin recipes using almond and/or oat flour and this is the one I've been waiting for! It's got the best texture and just the right sweetness. Will try muffins next! Thanks for another goodie 🙂
★★★★★
Alexis Joseph says
That means SO much, Smita. Thank you tons for letting me know you love this one!
Cindy says
Can's wait to try this! Thank you so much for the measurements in weights!!! I am not too adventurous with new baking recipes that use alternate flours, ESP if there's not a weight measurement. For me, there's too much room for error. So THANK YOU new mama!!! 🙂
Alexis Joseph says
You're welcome! I totally get it--especially since the almond flour is packed, I feel like a weight is really necessary for good results! Let me know if you try it!
Dylan says
So good, and perfectly sweet!
★★★★★