The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. This healthy banana bread is incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
Who else always has bananas ripening on the counter just so they can make banana bread? I know I always do. If you’re looking for the best gluten-free banana bread recipe to put those ripe bananas to good use, this is it! I’ve been tweaking this recipe for a while and I’ve finally satisfied. It’s perfect.
This gluten-free banana bread uses a combination of almond flour and oat flour. This gives it a moist yet fluffy texture. It also provides healthy fats and fiber to help keep support balanced blood sugar. While this banana bread is less sweet than most traditional banana bread recipes it’s still sweet enough to please a variety of tastebuds. Serve as part of breakfast (ideally with more protein and fat if you’re looking to support blood sugar balance) or as an afternoon snack with a hot cup of tea or coffee. You really can’t go wrong warming it slightly and slathering it with a smear of your favorite nut butter.
Gluten Free Banana Bread Recipe Ingredients
Here’s what you’ll need to make this healthy gluten free banana bread recipe:
- Bananas – make sure the bananas are very spotty black or completely black. This will give you the best flavor and even more sweetness.
- Almond flour – this nutrient-dense flour gives this banana bread an amazing moist and tender texture. It’s best when combined with other flours so I often pair it with oat flour, arrowroot or tapioca starch.
- Oat flour – this fiber-rich flour along with almond flour makes for an incredible gluten-free bread.
- Baking soda – makes the banana bread nice and fluffy!
- Sea salt – enhances the flavors and brings out sweetness.
- Eggs – add moisture, richness and help the bread rise. I have not tried this with an egg replacement such as flax seed. This typically works however you load may be more fragile and not rise as much.
- Maple syrup – one of may favorite natural sweeteners that adds a delicious depth of flavor. Honey will also work here.
- Avocado oil or melted coconut oil – you only need 1/4 cup here to add extra moisture and richness.
- Vanilla extract – pure vanilla extract enhances the flavor and brings out sweetness.
- Walnuts – these are technically optional but add a nice crunch to the top. You can also add the walnuts to the batter if you prefer.
How to Make The Best Gluten Free Banana Bread
Preheat the oven. Preheat the oven to 350°F. While it starts to heat up, line a 8×4 inch loaf pan with parchment paper. A 9×5 inch loaf pan will work too. However, your loaf won’t be as tall and it will take a few less minutes in the oven.
Next, whisk together the wet ingredients. Start by mashing the bananas in a large bowl. Then add in the maple syrup, oil, eggs, and vanilla and whisk until smooth.
Add the dry ingredients. Measure out your almond flour by packing it into the measuring cup. Make sure you do not do this with the oat flour. Lightly spoon and level the oat flour. Add the almond flour, oat flour, baking soda and salt into the wet ingredients. Mi until combined.
Time to bake. Pour the batter into the prepared loaf pan and place in the oven. Check for doneness at 50 minutes (about 45 minutes for a 9×5 loaf). The banana bread is done when a toothpick comes out just barely clean.
Cool and enjoy. The hardest part is waiting for the banana bread to cool but this is key! Let cool for 10 minutes before moving to a cooling wrack to cool completely before slicing. Enjoy!
Gluten Free Banana Bread Recipe Tips
- Use ripe bananas. By ripe I mean very spotty black or completely black. This will give you the best flavor and even more sweetness. As bananas ripen their starches turn to sugars making them taste sweeter. If you don’t have ripe bananas and you want banana bread now, follow this tutorial for ripening bananas in the oven.
- Let it cool before you eat. It’s tempting to slice the bread right away for a warm-out-of-the-oven bite. But but try let it cool for at least 15 minutes or more before you slice it. This banana bread is tender right out of the oven. Allowing it to cool completely will give you a clean slice. As you can see from the photos, I got a little impatient.
- Freeze the extras. I have a feeling this gluten-free banana bread won’t last long. But if you happen to have leftovers, I recommend freezing individual slices for quick breakfasts and snacks down the road. Place the slices in an airtight container or freezer bag for up to 3 months. You can also store this banana bread in the fridge for up to 4 days.
More Banana Recipes You’ll Love
If you make this healthy gluten-free banana bread be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.
The Best Gluten-Free Banana Bread
The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. It’s incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 1 8x4 loaf 1x
1 1/4 cups almond flour, packed
3/4 cup oat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas (about 1 heaping cup)
1/3 cup maple syrup
1/4 cup avocado oil or melted coconut oil
1 teaspoon vanilla
1/2 cup walnuts (optional)
Preheat oven to 350F. Line a 8×4 loaf pan with parchment paper or lightly coat with avocado or coconut oil
In a medium bowl, mash the bananas. Add in the maple syrups, eggs, oil, and vanilla and mix until well combined. Next add in the almond flour, oat flour, baking soda, and salt. Mix again until fully combined.
Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into center comes out mostly clean, a few crumbs is fine.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove the loaf from pan and place on wire rack to finish cooling completely before slicing.