Healthy Gluten-Free Banana Bread That Doesn't Taste Healthy — Finally (Moist, Easy & Kid-Approved)
An incredibly moist and tender gluten-free banana bread that rivals traditional recipes. Made with oat flour and a simple rest step to eliminate grittiness. Naturally sweetened with maple syrup and kid-approved!
Equipment
- 9x5-inch loaf pan
- Parchment Paper
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Silicone spatula
Ingredients
Banana Bread
- 3 medium overripe bananas, mashed (about 1 cup)
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup oat flour (certified gluten-free)
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil or avocado oil, melted
- 1/4 cup plain Greek yogurt (or dairy-free)
- 2 large eggs, room temperature
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper with oil spray.
- In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining (about 1 cup).
- Add melted oil, maple syrup, yogurt, eggs, and vanilla to the mashed bananas. Whisk until fully combined and glossy.
- In a separate bowl, whisk together gluten-free flour, oat flour, baking soda, cinnamon, and salt.
- Pour the dry ingredients into the wet. Fold gently with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
- Cover the bowl with plastic wrap or a towel and let the batter rest at room temperature for 30 minutes. This step is essential for a tender crumb.
- Pour the rested batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
- Cool the bread in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and cool completely on the rack before slicing. Cutting while warm will cause crumbling.
Notes
Don't skip the 30-minute rest step — it's the key to eliminating grittiness. Use very ripe, spotty bananas for maximum sweetness and moisture. For dairy-free, use plain dairy-free yogurt. Store wrapped in plastic wrap in the fridge for up to 5 days or freeze for up to 3 months. Toast slices for a crispy edge and soft center.