Loaded with gluten free oats and dates, plus a ton of banana, this easy gluten free banana bread will take your breakfast to the next level! It will definitely be your new favorite way to use up those overripe bananas!
My favorite thing about this gluten free banana bread recipe is that it not only uses up overripe bananas, but it is all made in just one bowl! Plus, the extra natural sweetness from the dates packs a huge amount of flavor AND fiber into this loaf.
My whole family, even the non-banana lovers, get excited about this recipe, so I know it’s a good one! Simply slice it up, warm it for a few seconds, and spread a little butter on top. Oh my goodness, yum!
If you need to use up some bananas, but aren’t sure if you’ll eat the entire loaf, just wrap it tightly with some plastic wrap, and throw it in the freezer! It will stay good in the freezer for up to 2 months. It also makes a really delicious, simple, affordable gift for your kids’ teachers.
WHAT YOU NEED TO MAKE GLUTEN FREE BANANA BREAD
You don’t need much to make this delicious loaf. And, if you already eat a gluten free diet, you likely have all the ingredients in your pantry! And, side note, if you do not heat a gluten free diet, you can easily substitute regular all-purpose flour and regular oats!
- Overripe banana
- Maple syrup
- Eggs
- Avocado oil or coconut oil
- Vanilla extract
- 1:1 gluten free all-purpose flour
- Certified gluten free rolled oats
- Baking powder
- Baking soda
- Coarse Kosher salt
- Ground cinnamon
- Ground nutmeg
- Dates
HOW TO MAKE GLUTEN FREE BANANA BREAD IN ONE BOWL
This recipe truly does come together in just one bowl. Don’t overthink it, simply mash the banana in a bowl large enough to fit all the ingredients. And then you can easily whisk in all the other ingredients! It’s a piece of cake…..errr….banana bread! 😉
First, preheat the oven to 350˚F. Grease an 8-inch loaf pan, and line all sides with parchment paper.
Next comes the fun part - banana mashing! Place the bananas in a large bowl, and mash until smooth. I like to use a whisk instead of a fork or potato masher for this part, since I’ll be using a whisk for the rest of the batter. It saves me a dish! Next, add in all the wet ingredients, and whisk until combined.
Toss in the dry ingredients, and whisk until JUST combined. Fold in the pitted, chopped dates, pour it into the prepared pan, and then bake! It’s done in about 35-40 minutes. Let the loaf cool for a few minutes in the pan. Turn it out onto a cooling rack, and let it cool completely.
FREQUENTLY ASKED QUESTIONS:
Can I leave out the oats in this banana bread recipe?
Sure! If you aren’t a fan of oats, you can omit them. You will need to add about ½ cup more flour if you do leave them out.
Can I omit the dates in this recipe?
Yes! If you prefer nuts or raisins, simply omit the dates, and add in an equal amount of raisins or your favorite nut. I, personally, love walnuts!
Can I use regular all-purpose flour?
You bet! I love using the 1:1 ratio of gluten free all-purpose flour, because it’s a super easy switch to regular all-purpose flour, if you decide to go that route.
ADDITIONAL RECIPE NOTES:
- If you have overripe bananas but aren’t quite ready to bake this easy banana bread recipe just yet, you can always peel and freeze your bananas! When you’re ready to use them, simply place the bananas in a microwave safe bowl, and heat for about 2 minutes.
- Another fun banana fact! If you decide to freeze bananas, you can cut them into chunks, and use them in smoothies instead of ice cubes! It makes a super creamy smoothie.
- This banana bread freezes very well! Simply wrap tightly in plastic wrap, and pop it in the freezer. You can even do this while the bread is still slightly warm. I like to do this, because the condensation from the warm banana bread soaks into the loaf and keeps it extra moist!
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Let me know what you think about this delicious gluten free banana bread over on Instagram @thesugarandsaltco!
Easy Gluten Free Banana Bread
Ingredients
- 1 ½ cups ripe banana well mashed (3-5 bananas, depending on size)
- ⅓ cup maple syrup
- 2 each eggs room temperature
- 3 tablespoons avocado oil or coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups 1:1 gluten free all-purpose flour
- 1 cup certified gluten free rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse Kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup dates pitted and roughly chopped
Instructions
- Preheat the oven to 350˚F. Grease an 8-inch loaf pan, and line all sides with parchment paper.
- In a large mixing bowl, whisk together mashed bananas, maple syrup, eggs, oil, and vanilla extract. Add 1:1 gluten free all-purpose flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Whisk together until mixture just begins to come together. Gently fold in the dates.
- Pour mixture into the prepared loaf pan, and bake for 30-40 minutes, or until bread gently bounces back to the touch and a toothpick inserted in the center comes out clean.
- Remove from oven and place on cooling rack. Cool for 5 minutes, and remove from pan. Place loaf back on cooling rack to cool completely.
Notes
- If you have overripe bananas but aren’t quite ready to bake this easy banana bread recipe just yet, you can always peel and freeze your bananas! When you’re ready to use them, simply place the bananas in a microwave safe bowl, and heat for about 2 minutes.
- Another fun banana fact! If you decide to freeze bananas, you can cut them into chunks, and use them in smoothies instead of ice cubes! It makes a super creamy smoothie.
- This banana bread freezes very well! Simply wrap tightly in plastic wrap, and pop it in the freezer. You can even do this while the bread is still slightly warm. I like to do this, because the condensation from the warm banana bread soaks into the loaf and keeps it extra moist!
