Gluten Free Banana Bread Recipe
This gluten-free banana bread recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.
If you like banana bread, then I know you’ll absolutely love this recipe. My gluten-free variation on this classic comfort food turned out perfectly moist and delicious, with just the right texture. Serve yourself a thick slice for breakfast alongside a tall glass of milk, or pack it as a snack for work or school.
Gluten-free baked goods can sometimes lack body and substance without the right balance of ingredients. The combination of brown rice flour and coconut flour I used for this recipe resulted in a great consistency and firm texture. Although I could have just used brown rice flour in the recipe, I find that the addition of coconut flour improves the tenderness of the bread.
Along with gluten-free rolled oats, this mixture of base ingredients serves the bread well and provides plenty of dietary fiber to keep you feeling satisfied. Fiber is also essential for a healthy digestive system so eating fiber-rich foods for breakfast can put you on track to meet your daily fiber needs.
This gluten-free banana bread is not overly sweet, as I have encountered with others that I tried in the past. In place of sugar, I found that 1/3 cup of honey complements the natural sweetness of overripe bananas wonderfully. Toss in a handful of chopped walnuts or your favorite nuts for a delicious crunch!
Banana bread is typically made with butter but I used coconut oil instead because it’s considered a healthy fat that the body can easily convert to energy. Coconut oil is also rich in lauric acid, which provides immunity-boosting benefits.
This recipe is a joy to make, and I always look forward to the sweet aroma of baked banana bread filling the kitchen. My kids couldn’t wait to get a slice of it to snack on. I hope you enjoy my gluten-free banana bread recipe!
- 3 overripe bananas, mashed
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup applesauce
- 1/4 cup almond milk
- 1/3 cup honey
- 1 tsp vanilla extract
- 3/4 cups brown rice flour
- 1/4 cup coconut flour
- 1/2 cup walnuts, chopped
- 1/2 cup gluten-free rolled oats
- 1/2 teaspoon baking soda
- 2 tsp baking powder
- Preheat the oven to 350F. Grease and flour a 9’’ x 5’’ loaf baking pan and set aside.
- In a medium mixing bowl, whisk together the wet ingredients. Fold in the dry ingredients and combine until the mixture is smooth. The mixture will be thick.
- Pour the batter in the prepared baking pan. If you like, you can sprinkle some rolled oats over the batter. Bake for 50-55 minutes or until a tester comes out clean.
- Let the banana bread sit for at least 20 minutes in the baking pan before removing the bread and leaving it to cool completely on a wire rack. Cut into slices and enjoy!
The banana bread can be covered and stored at room temperature for up to two days, or in the fridge for up to one week. Store the banana bread tightly wrapped in the freezer if you plan to keep it longer than a week.
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
12 Responses to “Gluten Free Banana Bread Recipe”
Wow, sounds super delicious!
I hope I can find “Gluten Free Rolled Oats” over here in Germany….. Regards!
Thanks, Deniz! Just so you know, we also ship to Germany: https://nuts.com/shipping.html 🙂
Can I sub the coconut flour with another flour or would it change the texture of the loaf?
Hi Marcia – Yes, you would need to modify the recipe accordingly because coconut flour is much more absorbent than other flours. As a result, using another flour may make the consistency too watery.
Hi there! I was excited to see three very ripe bananas on my counter giving me reason to try this recipe. 🙂 I followed your recipe to a tee except 1) I already had ground oats and decided to use that instead of whole oats so I could hopefully get my kids to eat them and 2) I made muffins instead of a loaf since my loaf pan has mysteriously disappeared. This was my first experience using brown rice flour, so I ground my own. I have a Vitamix and just dumped a couple of cups in and it ground down into a fine powder. I say these things so you can help me figure out why my muffins were grainy. It’s like I’m biting on little bits of egg shells in there. I’m assuming it might have something to do with the brown rice flour?? It was definitely ground down into a soft powder. The taste and texture of these were good but I’m not liking biting down on something crunchy. Any ideas?
Hi Darlene – We wouldn’t recommend grinding your own brown rice flour because the consistency will be gritty. Next time we recommend that you use our brown rice flour because it is produced by stone milling to achieve a very fine, soft texture.
Can I use almond flour instead of rice flour,?
Hi Aymecita! Certainly! You can swap out the rice flour for almond flour instead 🙂
Are the oats optional? Fyi: I plan to swap the brown rice for almond flour too.
Hi Rena! Yes, the oats can be swapped out for another flour.
We are new to this way of cooking, but needs to be gluten, dairy and egg free. Any substitute for the eggs in the recipe? Thanks!
Yes, you can use chickpea flour as an egg substitute. We recommend whisking 1/4 cup of chickpea flour with a 1/4 cup of water to use as a substitute for 1 egg.