Gluten Free Oatmeal Banana Bread
If you are looking for a foolproof Gluten Free Oatmeal Banana Bread recipe that is perfectly moist, hearty, sweet, and delicious, look no further! It’s filled with mini chocolate chips and walnuts, plus plenty of banana flavor in every bite. While it is freezer-friendly, you’ll have a hard time keeping the family from devouring the entire loaf instantly!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Years ago, I found a banana bread recipe on the King Arthur Flour website. Since it was their “Recipe of the Year” for 2018, and they said you can substitute their brand of gluten free flour blend in the recipe with no other changes needed, I figured it would be a surefire hit. It was great, but, not being one to leave well enough alone, I changed some things, adding butter instead of oil, swapping some brown sugar for maple syrup, and tossing in some chocolate chips.
While the original recipe is tasty, I really enjoy the extra richness and flavor in my version. And my kids, who aren’t gluten free, absolutely devour it every time I make it. I can hardly get a slice for myself. After years of making this version, I swapped it out for a traditional Gluten Free Banana Bread, but both they and some readers have also asked for this version again!
Gluten Free Oatmeal Banana Bread is my Go-To
Here’s why you’ll love it too…
- Completely foolproof. I’ve made this recipe time and time again with different flour blends, testing different variations, forgetting ingredients, and other “mistakes” that don’t actually turn out to be mistakes, because it still comes out wonderful.
- Extremely versatile. You can swap out the butter for oil or vegan butter to make it gluten free. And the mix-ins of oats, chocolate chips, and walnuts are optional or can be swapped for other types of nuts and chips.
- Many ways to enjoy it. My kids like it for breakfast slightly warmed with a little butter or as a snack with a smear of peanut butter or almond butter. I’m happy to start my day with a plain slice and my morning Coffee Smoothie. It’s also a lovely dessert with a cup of tea or a scoop of ice cream on top!
Recipe Ingredients
This oatmeal banana bread recipe is pretty straightforward! Here’s a brief rundown of what you’ll need to make it. Scroll down to the recipe card for full amounts.
- Overripe bananas. Peeled and mashed.
- Melted butter. Be sure it has cooled slightly so you don’t scramble the eggs. You can also substitute melted coconut oil or vegan butter.
- Maple syrup. Use real maple syrup, not pancake syrup. You can also swap for honey or additional brown sugar.
- Brown sugar. Either light or dark will work.
- Eggs.
- Vanilla extract.
- Gluten free flour. I usually use Bob’s Red Mill 1-to-1, but see the information below and the recipe card for the variations that have been tested.
- Baking soda.
- Baking powder.
- Salt.
- Cinnamon. You’ll need some for the batter and for the topping.
- Old-fashioned oats. Be sure to use certified gluten free, if necessary. If you are sensitive to oats, you probably aren’t looking for an oatmeal banana bread recipe. But I have left them out, and this recipe has still turned out great.
- Chopped walnuts. Optional, or you can swap for your favorite nuts.
- Mini chocolate chips. Use dairy free chips, if needed. Regular semi-sweet chips or another flavor like butterscotch or peanut butter would be great.
- Granulated sugar. For the cinnamon-sugar topping.
What Is the Best Gluten Free Flour to Use?
The first couple of times I made this recipe, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Blend. So if you keep a bag of that on hand, that will be your easiest option. King Arthur Measure for Measure is another great option I have used. While other brands can give different results, given that this recipe is practically mistake-proof, I am confident that using what you have on hand will still produce an amazing loaf of oatmeal banana bread.
For those who don’t keep an all-purpose blend in their pantry and prefer to work with individual flours and starches, I looked up a copycat recipe for the Bob’s blend. This consisted of sweet rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour, and xantham gum. Again, it worked beautifully. But that is quite a laundry list of ingredients, so a basic combination of brown rice flour, potato starch, and tapioca starch, plus xanthan gum also produces a fabulous loaf. The exact amounts are in the Notes section of the recipe card.
How to Make Gluten Free Oatmeal Banana Bread
Start by preheating your oven to 350°F and spraying your loaf pan with nonstick cooking spray. Now let’s make banana bread! This is just a quick rundown. The recipe card has the detailed instructions.
- Combine the wet ingredients. In a large bowl, whisk together the banana, butter, maple syrup, brown sugar, eggs, and vanilla.
- Sift dry ingredients. In another bowl, sift or whisk the flour(s), baking soda, baking powder, salt, and cinnamon together.
- Make the batter. Fold the dry ingredients into the wet ingredients.
- Add the mix-ins. Stir in the oats, walnuts, and mini chocolate chips until combined.
- Fill the pan. Pour the batter into the prepared loaf pan. Stir together the cinnamon and sugar, and sprinkle over the top of the batter.
- Bake and cool. Bake for 70-80 minutes, or until a toothpick comes out with only a few moist crumbs attached, or the internal temperature is about 205°F. Cool in the pan on a wire rack before removing from the pan onto the rack to cool completely.
Tips for Success
Things to keep in mind to make sure your gluten free banana bread comes out perfectly:
- Notes about the flour. I’ve made this recipe multiple times with different flour blends and always had success. So while I can’t guarantee that every all-purpose gluten free flour blend will work, I’d feel confident experimenting. Just be sure you lightly spoon the flour into the measuring cup and level it off. Never scoop out of the bag.
- Use overripe bananas. Make sure your bananas are overripe with plenty of brown spots to make sure it turns out sweet and moist. You need 2 cups of mashed bananas, which is about 4 to 5 bananas, depending on the size. If you have extra, you can always use it in this Chocolate Pudding Snack Hack.
- Pan considerations. I’ve only baked this in a 9-inch metal loaf pan. For glass or stoneware pans, typically you want to lower the temperature and bake it a little longer.
- Check for doneness. You’ll want to check it at about 60 minutes and see if it is starting to brown too quickly on top. You can cover it with aluminum foil for the remainder of the baking time. While it is not necessary, I like to use a digital thermometer to confirm that the bread is done. It should reach 205°F.
- Make them next-level. Before baking, skip the cinnamon-sugar and sprinkle the gluten free banana bread with this easy crumble topping recipe that you can make with your gluten free flour blend.
How to Store Banana Bread
Your gluten free oatmeal banana bread will stay moist if you keep it tightly wrapped once it has cooled completely. You can keep it at room temperature for 2 or 3 days, or in the refrigerator for 5 or 6 days.
Can I Freeze Gluten Free Banana Bread?
Yes, banana bread freezes well. You can freeze the entire loaf or half a loaf if you are going to eat it within a couple of days of removing it from the freezer. Or you can cut it into slices before freezing, then just remove one or two slices at a time.
Whether you freeze it whole or in slices, wrap it tightly in plastic wrap, then put it in an airtight container or plastic freezer storage bag. If you are freezing slices, wrap one or two slices individually so that you avoid getting freezer burn on the other slices each time you go to take one out to thaw it.
More Gluten Free Loaf Cakes
Gluten Free Oatmeal Banana Bread
Ingredients
- 2 cups mashed overripe bananas (about 4-5)
- 1/3 cup unsalted butter , melted and cooled
- 1/3 cup pure maple syrup
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups 1:1 gluten free baking flour (tested with Bob's Red Mill 1-to-1 Gluten Free Baking Flour. See Note for other flour options)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup old-fashioned oats (certified gluten free, if necessary. Can also be omitted if you are sensitive to oats.)
- 1/4 cup chopped walnuts
- 1/4 cup mini chocolate chips
- 1/2 Tablespoon granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and spray a 9-inch loaf pan with cooking spray. (Preheat to 325°F for a glass or stoneware pan and add 10-15 minutes to the baking time.)
- In a large bowl, whisk together 2 cups mashed overripe bananas, 1/3 cup unsalted butter, melted and cooled, 1/3 cup pure maple syrup, 1/4 cup brown sugar, 2 eggs, and 1 teaspoon vanilla extract until well combined.
- In another bowl, sift together 2 cups 1:1 gluten free baking flour, 1 teaspoon cinnamon , 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/2 teaspoon baking powder.
- Fold the dry ingredients into the wet ingredients. Add 1/4 cup old-fashioned oats, 1/4 cup chopped walnuts, and 1/4 cup mini chocolate chips and stir until combined.
- Pour the batter into the prepared loaf pan. Mix together 1/2 Tablespoon granulated sugar and 1/4 teaspoon cinnamon and sprinkle over the batter.
- Bake at 350°F for 70-80 minutes. Check it at about 60 minutes, and if it is browning too much on top, cover it with aluminum foil. It is done when a toothpick inserted into the center comes out nearly clean with only a few moist crumbs attached. If you have an instant-read thermometer, it should read about 205°F.
- Cool in the pan on a rack for 15 minutes. Then remove the loaf from the pan and cool to room temperature.
- Wrap tightly in plastic wrap. Store at room temperature for 2 to 3 days or in the refrigerator for up to 5 or 6 days. Can be frozen for up to two months.
Notes
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