Moist, tender banana bread with oat flour
Gluten-Free Banana Bread
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Servings
10
1 loaf
Difficulty
Easy
Cost
Budget
$
Gluten-Free Banana Bread
Moist, tender banana bread with oat flour
★4.6(16)
A perfectly moist banana bread made with oat flour that tastes identical to the classic. Studded with chocolate chips and impossibly tender, this is the GF banana bread recipe you have been searching for.
10m
Prep Time
55m
Cook Time
65m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Oat flour gives this banana bread a tender, almost cake-like crumb that rivals any wheat-based recipe. The riper the bananas, the sweeter and more moist the bread.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Gluten-Free Banana Bread is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 3 ripe bananas, mashed
- 2 cups GF oat flour (or blend oats in a blender)
- 1/3 cup maple syrup
- 2 large eggs
- 1/3 cup coconut oil, melted
- 1/2 cup chocolate chips (GF), 1 tsp baking soda, pinch of salt
Instructions
- 1
Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper.
- 2
Mash bananas in a large bowl. Whisk in eggs, maple syrup, and melted coconut oil.
- 3
Stir in oat flour, baking soda, and salt until just combined.
- 4
Fold in chocolate chips. Pour batter into prepared pan.
- 5
Bake 50-55 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Oat flour1:1 GF flour blend
More widely available, similar results
Maple syrupHoney or coconut sugar
Different sweeteners with similar moisture content
Tips & Storage
Pro Tips
Use certified gluten-free oats to ensure there is no cross-contamination.
The top may crack—this is normal and desirable for banana bread.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store wrapped at room temperature for 3 days or refrigerate for up to a week.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We encourage you to make this recipe your own. Swap in whatever vegetables, herbs, or cheese you have on hand. Breakfast is the most forgiving meal to improvise with.
Nutrition Facts
Per serving (35mg) · 10 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates34g
Fat5g
Fiber140mg
Sugar2g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a GF flour blend instead of oat flour?
- Yes, use a 1:1 GF blend. The texture will be slightly different but still delicious.
- Why did my banana bread sink in the middle?
- Likely under-baked or the oven temperature was too high. Use an oven thermometer for accuracy.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →