This Gluten Free Banana Bread is delicious, low calorie, moist, and fluffy! The easy recipe is mixed in one bowl using simple ingredients and can be ready in under an hour. You'll love this incredible brunch treat or snack.
Ingredients needed
- Bananas: You’ll need three OVER ripe bananas to give this vegan banana bread amazing flavor and natural sweetness.
- Milk: To keep this recipe vegan, use any dairy free milk for additional moisture.
- Maple syrup: Naturally sweetens the banana bread.
- Butter: Adds incredible moisture and richness. Use plant-based butter to keep this recipe dairy free and vegan.
- Flavor makers: A combination of pure vanilla extract and cinnamon give this quick bread a wonderful warm, cozy flavor.
- Baking essentials: Baking soda and baking powder gives the loaf the perfect rise and texture.
- Oats: Use quick oats or blended old-fashioned rolled oats for best results.
- Flour: You can use all-purpose flour, but to make this gluten free banana bread, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
How to make this recipe
Making this gluten-free banana bread recipe is super easy! It’s a simple mix of wet ingredients in one bowl, then stir in the dry ingredients and pour into a loaf pan. Here’s the simple method:
- Step 1: Mash bananas with a fork.
- Step 2: In a large bowl, mix together the mashed bananas, butter, maple syrup, almond or oat milk, baking soda, baking powder, vanilla, and cinnamon.
- Step 3: Then, gently stir in the oats and the flour until smooth. Don't over mix!
- Step 4: Pour the batter into a greased 9x5-inch loaf pan and bake in the oven for 40-50 minutes until golden brown on top. Check it with a toothpick inserted in the center to make sure it's done!
Expert tips
- Use overripe bananas: For the best flavor, use bananas that have lots of brown spots and are very soft.
- Follow the recipe: For best results, I highly recommend following the recipe instructions and using the exact ingredients I’ve listed.
- Don’t over mix ingredients: It’s very important to avoid over-mixing the batter, which can result in tough baked goods.
- Use fresh baking soda & baking powder: If your baking soda and/or baking powder is older than 6 months, I suggest replacing it for best baking results.
Frequently asked questions
Mashing with a fork always works! However, to get the bananas mashed really well (so you don’t end up with big chunks in your bread), try mashing them with a blender or an electric (hand or stand) mixer. Not only do they get completely mashed up, it’s quick and easy.
This gluten free banana bread recipe is plenty moist because of the 3 bananas, milk and butter. To keep leftovers moist, be sure to wrap it up tightly in plastic wrap or store it in an airtight container.
Yes, you can use frozen bananas! Thaw them completely, then drain all of the liquid.
Ovens can vary so be sure to check the bread after about 30 to 35 minutes. The bread is done baking when a skewer, butter knife or toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice the top getting too brown, you can lightly cover the bread with foil.
To freeze, wrap the banana bread in plastic, then tightly in foil and finally place in a freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can freeze individual slices for perfectly portioned treat.
More gluten free recipes
- Gluten-Free Pumpkin Bread
- Apple Cider Donut Holes
- Gluten-Free Flatbread
- Vegan Gluten-Free Apple Bread
- Chocolate Chip Banana Bread
- Maple Butter Banana Bread
Gluten Free Banana Bread Recipe
Ingredients
- 3 medium mashed overripe bananas
- 1 cup almond or oat milk
- ¾ cup maple syrup
- ¼ cup melted vegan butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup quick oats or blended old fashioned oats
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Instructions
- Preheat oven to 375ºF.
- Mix together the mashed bananas, butter, maple syrup, almond or oat milk, baking soda, baking powder, vanilla, and cinnamon.
- Then, mix in the oats and the flour until smooth. Don't over mix!
- Pour the batter into a greased 9x5 loaf pan and bake in the oven for 40-50 minutes until golden brown on top. Check it with a tooth pick to make sure it's done!
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Fatima says
Can u substitute the butter for anything else?
JillianGlenn says
Coconut oil!
Katie says
Do you have to use GF all purpose flour or can you substitute a different GF alternative such as, almond flour or arrow root powder?
JillianGlenn says
It needs to be all purpose. The only one that MIGHT work would be oat flour but I can't guarantee!
Ali says
Can you use reg butter if you’re not vegan? If so is it the same amount? Thx!
JillianGlenn says
Absolutely! The same amount will work just fine!
Aakriti sood says
Hey !
Can we use almond butter instead of vegan butter?
Jillian Glenn says
Absolutely 🙂
Riley says
Would half a cup of maple syrup work?
Jillian Glenn says
I don't see why not! Let me know how it goes!
Nadine says
Sooo good. I’m always leery of baked goods with bananas because they ALWAYS seems to overpower the recipe. Not with this recipe. It is moist and not too sweet. A delight.
Jillian says
Wonderful to hear! Thank you so much for trying my oatmeal banana bread! I am thrilled you have enjoyed it!
Mary says
Hi Jill, love your recipes! Can we use gluten free rolled oats instead of quick oats? Thanks!
Jillian says
Hi Mary, thank you so much! I would recommend blending the oats slightly to chop them up into smaller bits (similar to quick oats texture). It will help this bread get nice and soft. Can't wait to hear how you like them!
Gini Medanich says
Would this recipe be amiable to use for muffins and can blueberry’s be adddd to the batter.
Jillian says
Hi Gina, I have an oatmeal banana muffin recipe that I think you'd love! I'm sure blueberries would be delicious in these.
Hannah G says
I made this last night, and it turned out soooooo good! The bread is soft and hearty and not too sweet. It's definitely a new favorite. I was running low on some things, so I made a few substitutions: 1 cup of cow's milk and a 50/50 mix of salted and unsalted butter.
I topped the first slice, still warm from the oven, with a pat of butter and a drizzle of honey. It was divine!
Thank you for sharing this wonderful recipe.
Hannah G says
I forgot to mention that I only had rolled oats (instead of quick oats), but I just hit them with a handheld blender to break them up a bit and they cooked into the bread just fine. Easy peasy. 🙂
Jillian says
Thanks for sharing this tip Hannah! What a great way to make your own "quick oats"!
Jillian says
Hi Hannah, thank you so much for trying my oatmeal banana bread recipe! I'm happy to hear it worked out well with you swaps! I also love enjoying mine with a pat of vegan butter and a little maple syrup 🙂 Have a great day!
Nadine Jefferson says
Can I add nuts to the recipe? If so, do I change the baking time or the amounts of any of the other products? I’ve tried it without snd it is sooo good. Just had some walnuts lying around.
Jillian says
Hi Nadine, you can definitely add nuts to the batter. I don't think it will alter the baking time but you can always test it for doneness with a toothpick.
Sandra says
Hi Jill,
I want to try this recipe, it sounds delicious. Do you think I could substitute the maple syrup with agave or coconut syrup and if so, what might the measurements be?
Thanks in advance!
Jillian says
Hi Sandra, I believe the agave or coconut sugar may be a bit stronger than maple syrup and could alter the flavor. I'd try using 1/3 cup and adding more to taste.
Sandra says
Okay, thank you for responding. I might wait until I get more maple syrup.
Rose says
Do you have a GF Sweet Potato Bread? Due to Histamine Intolerance I’m not able to have Banana or Pumpkin
Thank you
Jillian says
Hi Rose. I certainly do! Here is a link for my sweet potato cake.
Matilde says
I tried this recipe and it is delicious,
and I am so grateful for all the delicious recipes, I have already done.
This banana oat loaf is sooo goood,
Mathilde
Jillian says
Thank you Matilde!So happy you enjoyed my oatmeal banana bread recipe!!
Whitney says
I used regular butter and threw a few dark chocolate chips on top. Turned out great! Came out of the oven picture perfect.
Jillian says
So happy to hear you enjoyed this recipe! Great idea to add the chocolate chips on top 🙂