I gave up wheat for the most part over a year ago, completely six months ago when I received my allergy test results. In the beginning I didn’t do any gluten-free baking because, well, I don’t eat much sugar anymore so I figured I may as well not tempt myself. BUUUUT…I couldn’t resist the baking bug forever. And now that I am finding and finessing more and more gluten-free baked goods recipes, I’m kind of hooked, as well as surprised and delighted at how good the new recipes are. The latest endeavor has been creating a recipe for gluten-free banana bread. Today I am ready to share that recipe and it is great, whether you eat gluten free or dairy free or not!

The base (like many of my new gluten-free recipes) is oat flour. Oats have really stepped it up for me this past year in more ways than one, and this recipe is no exception. Using oat flour for this gluten-free banana bread yields a very moist quick bread with tons of flavor and great crumb. The texture is not quite as light and fluffy as my other regular banana breads, but it’s not a huge difference and, honestly, this bread is so good I don’t feel like I’m missing out at all. Also, this recipe is dairy free, so if you’re looking for dairy-free baking recipes, add this one to your list!

Just like regular banana bread, I absolutely love putting leftover slices in the toaster before eating. With this particular bread you just need to be careful pulling the banana bread out as it tends to fall apart even more than regular banana bread. I use a toaster oven and not a top-loading toaster, too. I imagine it would be easy to lose your bread in a top loader!

Without further ado, here is my recipe for gluten-free banana bread. And I swear that even people who can eat gluten will love this recipe, too. Banana bread for all!

Gluten-Free Banana Bread (Dairy Free)

 

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Inspired by a recipe for banana-bread muffins in "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky. There are a lot of changes in my recipe below, but Mollie's original muffin recipe is also very good if you have her book and want to try it.

Author: Jane Maynard

Ingredients

• 2 cups oat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup coconut oil
• 3 medium-sized or 2 large unripe bananas (my bananas were still a bit green and worked really well; the riper the banana, the sweeter things will be and it could change the moisture content of the batter a bit, too, which may add cooking time)
• 2 eggs
• ½ cup raw turbinado sugar
• ¼ cup maple syrup (if you don't have pure maple syrup, you can simply do ¾ cup raw sugar and leave out the syrup)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325º F. Grease a standard bread loaf pan well with coconut oil. (If you don't need to go dairy free, you can also use butter for greasing the pan.)
2. Whisk together the oat flour, cinnamon, baking soda, baking powder, and salt in a mixing bowl and set aside.
3. In a large microwave-safe mixing bowl, melt the coconut oil in the microwave (about 20 seconds on high). If your coconut oil is already in liquid form, skip this step.
4. Add the bananas to the bowl with the oil and using a potato masher mash the bananas, being careful not to splash oil. (You can mash the bananas before adding them to the bowl, but I like doing it this way to save on dishes!)
5. Add the eggs, sugar, syrup and vanilla. Mix well.
6. Add the dry ingredients and stir until combined with no more dry spots in the batter.
7. Pour into the loaf pan. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. I usually start checking for doneness around 20 minutes and then check every 3-5 minutes after that, depending on how done the bread is. The cook time could go much longer depending on the exact size and ripeness of your bananas. Just make sure that toothpick is squeaky clean and the loaf is rising in the center.

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