Dessert

Gluten-Free Banana Bread: Sweet, Simple, and Oh-So Good!

Name: Gluten-Free Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1/2 cup oat flour; 1/2 cup buckwheat flour; 1 cup almond flour; 1/4 tsp salt; 1 tsp baking powder; 1/4 cup maple syrup; 1 tbsp vanilla extract; 1/4 cup melted butter, cooled to room temp; 2 eggs, whisked; 3 ripe bananas, mashed; 1/2 cup chocolate chips; 1/4 cup chopped pecans (plus a few whole ones for topping)

December 22, 2024

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I’ve always loved banana bread. But it wasn’t until recently when one of my sisters was forced to adopt a gluten-free diet for health reasons, that I took on the challenge of creating a deliciously simple gluten-free banana bread recipe she and her family could enjoy. While I know I could have easily replaced all-purpose flour with a one-to-one gluten-free baking flour, I wanted to create something with a bit more depth, flavor, and creativity.

After a few trials and errors, I luckily landed on the perfect combination: almond flour, oat flour, and buckwheat flour. And to enhance its natural sweetness, I chose maple syrup over refined sugar.

The result? A perfectly moist, flavorful, gluten-free banana bread that’s as close to perfection as I could get. And I’m thrilled to share this recipe with you—whether you’re gluten-free or simply looking for a banana bread with a bit of extra flair, this is one the entire family can enjoy!

Gluten-Free Banana Bread Recipe Notes

Baking time:

Gluten-free flours tend to take a bit longer to cook than all-purpose or whole wheat flour. This banana bread typically takes closer to 50-55 minutes to bake, depending on the ripeness of the bananas. If your bananas are overly ripe, it may require a few extra minutes in the oven as they’ll be extra moist. If you notice the top browning too much before the loaf is fully baked, tent it with foil to prevent over-browning while allowing the center to cook through.

Selecting your Bananas:

Bananas should be very ripe, with plenty of brown spots or even close to fully black skins. The riper the banana, the sweeter and more flavorful your bread will be. Riper bananas also add more moisture to the batter, which helps keep the banana bread tender. If your bread feels too moist after baking, simply extend the baking time by 5–10 minutes, checking for doneness with a toothpick.

How to Freeze Ripe Bananas:

If you notice you have a few bananas that are starting to overripen but don’t have time to bake banana bread, freeze them.

Here’s how:

Peel the bananas and place them whole (or cut into chunks) on a baking sheet. Freeze until solid, then transfer them to a resealable freezer-safe bag.
Remove as much air as possible, seal, and store them in the freezer.
Label the bag with the date so you can keep track—frozen bananas last for up to 3 months.

Getting creative:

While I love adding chocolate chips and pecans to this banana bread recipe, feel free to explore other combos! Try swapping in dried fruit like blueberries, cranberries, or raisins, experimenting with different nuts such as walnuts or hazelnuts, or enhancing the flavor with spices like cinnamon.

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