Gluten Free Banana Bread (Moist & Easy!)

Going gluten-free was a big change, but losing banana bread was almost the hardest part. Every gluten-free version I tried was either gummy or crumbly or just sad. It took me probably twenty attempts to get this recipe right, but now it’s better than any regular banana bread I’ve ever had. I’m not even exaggerating — my gluten-eating friends request it.

Ingredients

Dry Ingredients

• 1½ cups (150g) oat flour (certified gluten-free)
• ½ cup (48g) almond flour
• ½ cup (100g) coconut sugar or brown sugar
• 1 tsp baking soda
• ½ tsp Baking Powder (we recommend aluminium & corn-free, without citric acid or gums, ex Gefen)
• ½ tsp cinnamon
• ¼ tsp salt

Wet Ingredients

• 3 large ripe bananas (about 1¼ cups mashed)
• 2 large eggs
• ¼ cup (60ml) melted coconut oil or butter
• ¼ cup (60g) plain Greek yogurt
• 1 tsp vanilla extract

Optional Add-ins

• ½ cup chocolate chips (dairy-free if needed)
• ½ cup chopped walnuts or pecans

Instructions

Step 1: Prep

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease well with coconut oil.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, and salt.

Step 3: Mash & Mix Wet

In another bowl, mash the bananas until mostly smooth (a few chunks are fine). Add eggs, melted coconut oil, Greek yogurt, and vanilla. Whisk until combined.

Step 4: Combine

Pour wet ingredients into dry and stir until just combined — don’t overmix! Fold in chocolate chips or nuts if using.

Step 5: Bake

Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean (or with a few moist crumbs).

Step 6: Cool

Let cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Tips for Perfect GF Banana Bread

1. Use VERY ripe bananas — the browner and spottier, the better. They should be soft and fragrant.
2. Make your own oat flour — blend certified GF rolled oats in a blender until fine.
3. Don’t skip the yogurt — it adds moisture and helps keep the bread tender without gluten.
4. Check for doneness — GF baked goods can look done outside but be gooey inside. Use the toothpick test!
5. Let it cool — GF breads need time to set up. Cutting too early = crumbly slices.

Storage

• Room temp: 3-4 days in an airtight container
• Refrigerated: 1 week (bring to room temp or toast before serving)
• Frozen: Up to 3 months — slice first for easy grab-and-go portions

FAQ

Can I use a different flour?

Yes! Try cassava flour or a 1:1 GF baking blend. Results may vary slightly.

Can I make this dairy-free?

Absolutely. Use coconut oil and dairy-free yogurt (coconut or almond-based).

Why did my bread sink in the middle?

Usually underbaking. The center needs 50-60 min to fully set. Tent with foil if the top browns too fast.

Frequently Asked Questions

Can I use regular flour instead?

Yes, you can substitute 2 cups all-purpose flour for the oat and almond flour. The texture will be slightly different but still delicious.

How ripe should the bananas be?

Very ripe! Look for bananas with lots of brown spots – the browner the better. They should be soft and very fragrant. Green bananas won’t work.

Why did my banana bread sink in the middle?

This usually means it’s underbaked. Gluten-free baked goods need the full baking time. Use the toothpick test – it should come out clean.