One-Bowl Gluten Free Banana Bread
Oct 03, 2020, Updated May 20, 2024
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By now you have likely heard the months-long joke around “quarantine banana bread.” Essentially, everyone has been baking with all this time at home (and stress, perhaps), and banana bread has really found its time to shine. There are some informative and entertaining pieces on the subject such as this one, and I could laugh at this video on the subject all day and sometimes do.. Even CNN says banana bread is having a moment. Makes perfect sense to me.
There is something about banana bread that is everything we need right now: simple, nurturing, and reliable. This recipe is everything you expect and need from banana bread.
I’ve used oat flour here, which gives it simultaneously a soft and hearty texture and keeps it gluten free, but you could certainly swap in all purpose or whole wheat flour. Flaxseeds provide a great fiber boost, and with only 3 Tablespoons of maple syrup in a loaf it won’t send your blood sugar through the roof. I love coconut oil in this recipes, but you could swap olive oil or butter if you need to… it’ll just give it a slightly different texture.
I hope you love this loaf as much as we do – if you make it be sure to let me know, or post and tag me on Instagram at @katcancook because I love to see your creations!
Thanks for getting us through this tricky time, banana bread, I knew we could count on you.
Yes, you can substitute the oat flour with other gluten-free flours like rice flour or gluten-free all-purpose flour, but this may change the texture slightly. Almond flour can be replaced with a combination of sunflower seed flour (for a nut-free option) or more oat flour, though this may affect the bread’s moisture and crumb.
Tapioca starch helps with binding and gives the banana bread a slightly chewy texture. If you don’t have it, you can substitute with potato starch or arrowroot powder in the same amount (1/3 cup).
If you don’t like coconut oil or need a substitution, you can use olive oil, avocado oil, or melted butter. Keep in mind that the flavor of the bread might change slightly depending on the oil used.
Yes, you can substitute maple syrup with honey, agave nectar, or a sugar alternative like coconut sugar. If you use a dry sugar, you may need to add a little extra liquid to maintain the correct batter consistency.
The bananas should be very ripe, with lots of brown spots on the peel. Overripe bananas are ideal because they are sweeter and more flavorful. The mushier they are, the better!
Table of Contents
One-Bowl Gluten Free Banana Bread
Yield: 1 loaf
Ingredients:
1 cup oat flour
1 cup blanched almond flour
1/3 cup tapioca starch
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 teaspoon baking powder
3 very ripe bananas, peeled and mashed with a fork
3 large eggs, room temperature
1 teaspoon vanilla extract
⅓ cup coconut oil, melted and cooled (sub olive oil)
¼ cup Grade B maple syrup
1 whole banana, sliced in half lengthwise, for decoration (optional)
Preheat oven to 350 degrees F.
Line the bottom of a standard loaf pan with parchment, leaving extra on each short side to easily pull the bread out. Spray with preferred cooking oil/spray.
In a large mixing bowl, whisk together the eggs, vanilla, and maple syrup. Stream in the coconut oil and whisk thoroughly. Add the 3 mashed bananas and whisk to combine.
Add the flours, tapioca starch, baking powder, cinnamon, and salt and fold in until no traces of flour are detectable.
Transfer to your loaf pan, and top with the split banana, if using. Bake for 45-60 minutes or until tester just comes out clean. Cool (if you can), and enjoy! Freezes beautifully too.
This is unbelievable!! I had to slice and freeze the loaf to avoid eating it all in one day!
I’ll note that I subbed oat flour for almond, and it came out great – super moist with a nice crumb.
Have already shared with my friends – this is my new go to banana bread!
Are there Flaxseeds in the recipe?
No flaxseeds in the original recipe, but they could make a great addition!
Let me know if you give it a try!
Kat.
Hi Kat! I’ve made your Emotional Support Banana Bread from your Instagram feed and I’m wondering if you prefer that recipe over this one? Also, in the paragraphs before this recipe you mention flax seeds are a great fiber boost, but I do not see flax seeds in the ingredient list. Not sure if that is an omission in the recipe or typo in the copy. I don’t usually have yogurt in the house as called for in the ESBB recipe, so I was hoping this version would be as yummy as the ESBB. Lastly, I noticed you want to be tagged on Instagram at @Catwithak_ ??? but that account doesn’t seem to be you. ๐