Gluten free banana oat bread

You only need 1 bowl and basic pantry ingredients (plus bananas and milk) to make this gluten free banana oat bread. Sweetened with coconut sugar and bananas, this healthy banana bread has no eggs, no dairy and refined sugars. 

Remember back to lockdown and the banana bread craze? Me too! Wasn’t that a time…

One of the positives was a swell of banana bread recipes to hit my kitchen, and this gluten free banana oat bread was perhaps my favourite of the season. 

gluten free banana oat breadgluten free banana oat breadA breakfast-type banana bread filled with delicious hearty ingredients that are already sitting in your pantry, like rolled oats, almond meal, olive oil, coconut sugar and bananas.

This gluten free banana oat bread recipe comes together in one bowl and creates a moist, fragrant,  hearty, filling, wholesome, fluffy and easy vegan banana bread. You’ll love it.

Making oat flour

Did you know making oat flour is easy? If you cant buy store bought oat flour, you can easily make it at home. 

Use old fashioned rolled oats and simply blend them up in a high-speed blender until they become a course flour.

If you do not own a high powered food processor, blender or grain mill then you can easily oat flour at the store, or online like here

Gluten free banana oat breadTo make your own flour

  • Measured  and add rolled oats to your blender or food processor and blend on high for about 30 seconds.
  • Stop half way through and scrape down the sides just in case any whole oats get stuck to the blender walls. Blend a second time until you have a uniform flour.
  • You now have coarse oat flour (perfect for our recipe).
  • If you want fine oat flour, sieve the coarse out flour to remove the larger, coarser particles (discard these). 

Sounds like too much effort? Simply buy premade oat flour, or you migt prefer something like this very popular this tahini and maple banana bread.

Vegan oat banana bread

gluten free banana oat breadIngredient notes 

Rolled oats

Oats make up the base of this recipe, and give our gluten free banana oat bread a wholesome, nutty and cosy feel. Make SURE you are using certified gluten free oats or oat flour if you are serving this banana bread to someone wit ha coeliac allergy, and double check with them that these oats are ok. 

Almond meal

Almond meal  helps to balance out the oat flour and create a light and fluffy loaf. In a pinch you can substitute for extra rolled oat flour (measured by weight) however use almond meal/flour for the best results. 

Bananas

Choose ripe, spotty bananas for the best taste. You don’t want bananas that are so ripe that they are basically liquid- just look for dark spotty peel and sweet smell.

Milk of choice

I prefer to bake with cows milk, but to keep your gluten free banana oat bread vegan and dairy free use a plant-based, full bodied nut milk. Almond milk like this one, full fat soy milk or boxed coconut milk will all work well. Rice or oat milk have less fat and while they can be used for this recipe that are not my top choices.

Nut butter or tahini

Choose a runny, drippy roasted nut or seed butter for this oat banana bread. I have used roasted peanut butter, roasted almond butter and tahini with great success. 

Coconut sugar

The recipe uses just 1/2 cup of coconut sugar making the final loaf just slightly sweet. If you want a sweeter loaf, add up to an extra 1/2 cup coconut sugar. 

If you want a sugar free version I would recommend using a monk fruit granulated sweetener like this one rather than just omitting the sugar. Sugar adds sweetness to a loaf AND lowers the pH (making the batter more acidic) AND adds moisture (making it very important in the baking process). 

Gluten free banana oat bread

Frequently asked questions

Why is my loaf gummy?

I love using rolled oats in this recipe but oat flour can and does create gummy recipes if not used correctly. Here are a few tips to creating the perfect texture when using oat flour.

Use a variety of flours

Rather than just straight oat flour. My first loaf of gluten free banana oat bread used only oat flour and while the taste was amazing it left a clagy feeling in your mouth afterwards. I added almond meal to balance this out and I recommend you add almond meal to your oat banana bread.

Be gentle with your batter

Be gentle when mixing but do not worry about over mixing. Oats do not contain gluten (BUT they can be contaminated with gluten) which means over mixing wont create a stiff bread. Be gentle and fold your batter, but make sure it is mixed well. 

Allow the cake to rest

Do NOT cut into the loaf while still warm! Its hard, but DO NOT do it. Allow your oat banana bread to rest and you will have a fluffy, moist and light loaf.  This makes such a huge difference, so it is worth the pain of waiting.

Once cooked through, turn off the oven, open the oven door but leave your gluten free banana oat bread in the oven for 5 minutes.  This gives time for the cake to rest and set.

Next, gently transfer the tin to a wire rack to cool. Allow the banana bread to cool for 10 minutes in the tin then carefully transfer to a wire rack to cool completely before slicing into it. If you want to serve warm you can toast a slice after this but do not cut into a warm loaf.

Finally, make sure you add oil into this recipe as per the recipe. if you are after an oil-free recipe try my oil and grain free banana muffins here. 

Gluten free banana oat bread

Gluten free banana oat bread

Is banana oat bread realy gluten free?

While oats do not contain gluten themselves they are generally contaminated with gluten via the growing and processing stages.

If you are making a gluten free loaf for a person with coeliac disease it is important to first check with them that they can eat certified gluten-free oats.

Some people with coeliac disease eat certified gluten free oats while others do not. Generally speaking when you use certified gluten free oats like these then you can serve this loaf to people on a gluten free diet.

Can i sweeten with maple syrup instead of coconut sugar? 

Yes, you can sweeten this gluten free banana oat bread with maple syrup. 

Due to popular request I have tested baking this vegan banana oat bread both with honey and maple syrup and it is possible. Note that for the best loaf I still recommend coconut sugar first. 

To sweeten with maple syrup;

  1. Omit the coconut sugar and add 1/3 cup (100g) pure maple syrup or honey instead.
  2. Reduce the milk content from 1/2 cup to 1/3 cup + 1 Tbsp
  3. Add an in 1/2 tsp baking soda into the dry ingredients

Thats it! Many readers have tried and tested this version for me, and have reported back that it worked perfectly.

If you loved this gluten free banana oat bread, yo will also love these recipes;

We hope you enjoy this gluten free banana oat bread as much as we do. We welcome any comments or feedback below- your reviews are so helpful and others find this recipe too.

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A see of Peanut butter oat banana bread with butter and honey

Gluten free banana oat bread (vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Jade Woodd
  • Prep Time: 10-15 mins
  • Cook Time: 55 mins
  • Total Time: 0 hours
  • Yield: 10 1x
  • Category: Gluten free
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

A heart breakfast loaf containing rolled oats, nut butter and banana. This gluten free banana oat bread is vegan, made in one bowl and ready in under an hour.


Ingredients

Scale

Instructions

  1. I recommend using kitchen scales to weight the ingredients for accuracy. This gluten free banana oat bread is a rustic and forgiving bake, however measuring by scales is always best. I use Australian standard cups and follow the spoon and scrape method to fill.
  2. Preheat the oven to 180 C (350F) and lightly grease a standard loaf tin (21cm x 11cm x 7cm). Use a piece of baking paper to line the bottom and long sides of the loaf tin, ensuring there is a bit of paper overhanging the top for easy removal of the baked loaf. Set aside.
  3. In a large mixing bowl add the bananas, milk, oil, peanut butter/tahini vinegar, vanilla and sugar. Use a stick blender to bend into a smooth batter. Alternatively you could blend all of these ingredients in a blender or food processor and then transfer to the mixing bowl. Set aside.
  4. If you are using remade oat flour please skip this step. Place rolled oats into a high-speed blender or food processor. If you have used the equipment to blend the above ingredients ensure the blender/food processor is completely dry before proceeding. Blend on the highest settings for approximately 30 seconds or until the oats have turned into a flour.
  5. Sieve the oat flour, almond meal and baking powder into the mixing bowl and add salt. Use a wooden spoon to combine well– it is better to slightly over-mix than slightly under-mix this loaf so ensure it is well combined. Transfer batter to your prepared loaf tin. The batter will be thick so use a spoon to spread it prod evenly. If desired top with etc sliced banana (press the banana down into the batter a little) extra rolled oats and honey or maple syrup.
  6. Bake for 50-55 minutes. In my oven 53 minutes is perfect. To test if the loaf is done insert a skewer into the middle of the loaf- you should feel resistance in the loaf and when removed the skewer should have quite a lot of moist crumbs on it but no wet batter. Now- turn off the oven and open the door completely. Leave the loaf in the over for 3-4 minutes then carefully transfer to a wire rack to cool an extra 10 minutes. After this time using the overhanging baking paper to lift the loaf out of the tin and allow it to cool completely on the wire rack before slicing into it. Do not cut into the loaf when it is still warm, as this can compress the loaf and cause a gummy texture.

Storage

Once your loaf has completely cooled store in a container in the pantry (2-3 days in mild weather) or fridge (3-4 days). To freeze slice the banana bread first and freeze slices individually into ziplock bags or cling wrap for up to 8 weeks.


Notes

Gluten free banana oat bread notes

  • I use cows milk. For a vegan alternative, use a full bodied, full fat nut, oat or soy milk.
  • You can reduce coconut sugar to 1/4 cup (42g) but I would not recommend omitting entirely. Sugar plays other important roles in baking, not just adding sweetness. If you really need a sugar free version, substitute for granulated monk fruit.
  • Rolled oats can be substituted for oat flour measuring by weight, not volume.
  • To make an oil free loaf omit the olive oil and increase the milk to 187ml (2/3 cup) and the peanut butter to 100g (1/3 cup).
  • To make a maple syrup sweetened loaf swap coconut sugar for 1/3 cup (100g) maple syrup, reduce milk to 1/3 cup + 1 Tbsp (100ml) and add 1/2 tsp baking soda to the dry ingredinets.
23 Comments
    1. It will be sweet enough without sugar, however sugar plays other roles in baking. You could reduce it to 1/4 cup but I wouldn’t omit it completely as sugar plays a role in the cakes structural integrity. Alternatively you could use a monk fruit granulated sweetener.

  1. This has become my favourite type of banana loaf to make.
    Absolutely delicious and will become a favourite over and over again!
    I did swap out the sugar for 1/3 cup maple, and reduce milk to 1/3 cup + 1 Tbsp as suggested by you!
    Thanks for sharing this delicious recipe! ♥️






    1. Hi Eli,

      I’m so happy to hear you loved it and thank you for testing out the maple version- I will try it myself soon.

  2. Finding egg free recipes that don’t require chia or flax seed is near impossible, so my appreciation levels for this recipe are high!
    It was a lovely simple recipe to follow (besides letting it cool completely before getting stuck in). Taste and texture were spot on!
    This will become a regular for me. Thank you ✨






    1. Hi Robyn,

      Thank you so much for teh review- I agree about the chia and flax eggs (I avoid when I can). Waiting sucks… but its worth it, hehe.

  3. Hi Jade, hope you’re well! Thank you for all your wonderful recipes, I truly admire what you do and continue to be inspired by you. I tried this banana bread, and substituted the peanut butter for tahini. I reduced the amount of coconut sugar (so 42g). Also used almond flour instead of almond meal, and made it oil free, so increased the amounts of milk and tahini. However, my bread came out a bit flat on top (especially once it cooled a bit) in terms of height, mine looks a lot shorter or more compressed than yours in the picture. Texture-wise, I don’t think I quite got it, I will have to check in the morning once it has cooled completely, but I did cut off the end to check (I thought it was pretty much cooled already when I decided to) and it seemed a bit more gummy. I’m not happy with my texture. I’m definitely at fault here and just looking for advice/suggestions on what to try/do differently next time. Taste-wise it’s good. Do you have any idea why mine didn’t turn out so great considering the changes/info I mentioned above? Also, do you make your own almond meal? Lastly, I have different settings for the oven, and used the fan one with the circle around it, would you recommend a different setting for the bread? Sorry for all the questions, would really appreciate your thoughts on this. Thanks very much!

    1. Hi Liliana,

      I’m happy to help here. First off- did you read the blog post? I have lots of tips there about nailing the texture, so just firstly checking if you followed those? As noted in the blog post if you do the oil free version is is slightly more gummy, however the texture should still be great. If you did already try all the tips in the post, do you think your baking powder is perhaps old?

      I didn’t make my own almond meal- I find store bought is much finer. Swapping for almond flour and tahini won’t have been an issue, nor reducing the sugar.

      Let me know on the above, and then let’s troubleshoot.

  4. Super delicious! A really nice flavour, moist crumb and not too sweet. Of course I couldn’t wait for it to be cool to cut a piece to try!

  5. The best banana bread recipe I ever tried! And I have tried many… ?
    The banana bread I made after this recipe was delicious ?. Thank you so much for so detailed instructions and all the good advice ?❤️






    1. I’m so, so happy to hear this! I worked so hard on this recipe, so your comment really means a lot Maria.

  6. Absolutely the best and the most delicious banana bread I’ve ever tried and baked so far! The combination of ingredients is just perfect – not too sweet, pinch of salt adds more taste, so flavourful and moist. Amazing breakfast idea or as a snack for coffee/tea breaks, love it! Thank you for sharing this recipe with us, Jade! Great job!






    1. Hi Katja. I always love seeing your recreations, you’re so talented with photography. Thanks for the wonderful review!

  7. Hi again Jade!
    Firstly, sorry for getting back to you after so long. I just managed to try the recipe again today, and it turned out great! I think the issue was actually the setting on my oven [Insert “monkey face covering eyes” emoji here]!
    The first time I tried this bread recipe, I had it on the full fan setting, today I used the upper/lower heating one.
    I appreciate you taking the time to respond to my previous message. I look forward to trying more of your recipes!
    All the best!
    Liliana

    1. Oh I’m so glad you figured this out- thank you for letting me know, it’s always great to discover trouble shooting. Enjoy!

  8. hola, aun no realice la rcceta. Soy Argentina, y aca los frutos secos como las nueces, almendras y demas son muy caros, por ende las Harinas de frutos secos son aun mucho mas caras, Mi consulta, puedo reemplazar la harina de almendras por harina de mani? tambien nos aportaria los aceites que tienen esas harinas, tambien se me ocurre las semillas de girasol, usar harina de semillas de girasol, acá son mucho mas economicos el mani y semillas de girasol. Saludos.






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