This gluten-free banana bread recipe uses simple ingredients creating an easy quick bread great for breakfasts or snacks.
Can I tell you how much I love a good, simple banana bread recipe? Can't beat it! You don't need much, if any, sweetener because the super ripe bananas are so naturally sweet. Quick breads in nature are so much easier than breads requiring yeast and rise time, punching down, rising again, etc. I don't have time for that!
Unfortunately, the problem with a lot of gluten free baking is that many recipes require ingredients that I usually don't have on hand and are typically more expensive and complicated to use. I've been testing out basic banana bread recipes keeping ingredients simple, and I think I've found my winner!
Slather it with some peanut butter and banana slices for a powered up breakfast or enjoy as a simple snack. If you're feeling particularly crazy, you can always throw some mini chocolate chips in the batter and have a chocolaty banana dessert bread! However you try it, give it a go and let me know how you like it! Be well!
Gluten Free Banana Bread
Ingredients
Wet Ingredients:
- 3 overripe bananas
- 2 eggs
- 2 tablespoon honey
Dry Ingredients:
- ¾ cup oat flour
- ¼ cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F and spray a baking loaf pan with nonstick spray or line with parchment paper.
- Mix the wet ingredients in a stand mixer or with a hand mixer.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Pour batter into prepared loaf pan.
- Bake for 35-40 minutes, or until a butter knife or toothpick inserted in the center comes out clean.
- Allow to cool and dig in!
Notes
Nutrition
Lorna says
I looked up carbs just from gluten free oat flour and it shows 22 carbs!!!
Your list shows no values. How come?
Lindsey Janeiro, RDN, CLT says
Hi Lorna! It was just a simple computer error - previously the entire nutrition label read zero for all values, and that was obviously wrong! 😉 I just fixed the formatting issue in my software that computes the nutrition information and the nutrition label is correct now. Thanks for pointing this out so I could fix it, have a great day!
Denise Waters says
Hi Lindsay, what is the serving size? I am counting calories but like a sweet gluten free snack sometimes and this looks great.
Lindsey Janeiro, RDN, LDN says
Hi Denise! The serving size is 1/12th the loaf of bread (or you can make/ pre-portion control into 12 muffins, just drop the baking time to 18-22 minutes). I have a healthier gluten-free pumpkin muffin coming to the blog next Thursday, too, that are SO delicious and those have about 140 calories per muffin. Just FYI! 🙂 Have a great day!
Cindy says
The nutritional info listed notes 0g for serving.
How did you arrive at 96 calories when the serving size hasn’t been noted? What is the weight per serving?
Thank you!
Lindsey says
I arrived at 96 calories per serving because I took the loaf and cut it into 12 slices, aka 12 servings, and divided the total nutrition for the recipe by 12, to come up with nutrition per slice/ serving. Unfortunately the way the recipe card is set up, the number of servings is displayed at the top and the nutrition information is displayed at the bottom - I'll see if there is a way I can turn off the grams serving size display at the bottom so it doesn't show the 0g, thanks!