Recipe: The Best, Easiest Gluten-Free Banana Bread
I’ve never met a banana bread I didn’t like, and this gluten-free version sure doesn’t change that. The golden-brown crust envelops a ridiculously moist center that’s just lightly sweetened with honey or maple syrup. A mix of oat and almond flour not only keeps it gluten-free, but also adds a mild nuttiness to the loaf that’s a perfect match for your over-ripe bananas.
Sliced thick, lightly toasted, and smeared with butter, it’s fit for breakfast, brunch, a snack, or even an after-dinner treat. Oh, and it comes together in just one bowl.
A Simple Gluten-Free Loaf Without the Long List of Ingredients
Many gluten-free baked goods come with one not-so-great thing: a very long list of ingredients. That’s because in order to mimic the texture and flavor of standard baked goods, extra starches and gums are often added. If you follow a strict gluten-free diet, you may have those items in your pantry, but I wanted to make a recipe that was more accessible to everyone. It calls for just two ingredients that may be new to you — almond flour and oat flour — the latter of which can be DIY’d with old-fashioned rolled oats and a food processor.
Combine both of these alternative flours with extra-ripe bananas, yogurt, and honey or maple syrup, and the result is one of the most moist banana breads around, with a lightly sweet flavor. It’s a little more delicate than your standard loaf, but it slices beautifully. This is a homey loaf that’s most definitely worth adding to your baking routine.
The Best, Easiest Gluten-Free Banana Bread
YieldMakes 1 (8x5-inch) loaf
Prep time 5 minutes to 10 minutes
Cook time 50 minutes to 55 minutes
Cooking spray or vegetable oil, for coating the pan
medium, very ripe bananas
- 1/2 cup
honey or maple syrup
- 1/4 cup
plain whole-milk Greek yogurt
- 1/4 cup
vegetable or canola oil
- 1 teaspoon
- 1 1/2 teaspoons
- 3/4 teaspoon
- 1/4 teaspoon
- 1 1/2 cups
gluten-free oat flour (see note below on how to make your own)
- 1 cup
Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x5-inch loaf pan with a parchment paper sling, leaving several inches of overhang on either long side. Coat the pan and parchment with cooking spray or oil; set aside.
Break the bananas into thirds, place in a large bowl, and mash well with a fork. Add the eggs, honey, yogurt, oil, and vanilla and use the fork to whisk to combine. Whisk in the baking powder, baking soda, and salt. Fold in the oat flour and almond flour with a rubber spatula until just combined. Pour the batter into the prepared loaf pan and spread into an even layer.
Bake until the top is browned, the edges pull away from the sides of the pan, a toothpick inserted into the middle of the loaf comes out clean, and an instant-read thermometer inserted in the center on the loaf registers at least 200°F, 50 to 55 minutes.
Cool in the pan for 10 minutes. Remove the bread from the pan to a wire rack and cool completely before slicing.
Storage: Store at room temperature, wrapped in plastic wrap or aluminum foil, for up to 4 days. Wrap tightly wrapped in aluminum foil and freeze for up to 3 months.
Making oat flour: You can make your own oat flour by pulsing an equal amount of gluten-free old-fashioned rolled oats in a food processor until ground and flour-like.
To make muffins: Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray. Divide the batter among the prepared muffin wells and bake at 350°F until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.