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Gluten-Free, Dairy-Free, Sugar-Free Oat Flour Banana Bread

Some how I amassed three bunches of very ripe bananas last week. I don’t even usually even buy bananas, but there they were. Naturally, banana bread seemed like the logical solution.

It’s hard, though, to find a recipe for banana bread that doesn’t involve a cup of sugar and plain old wheat flour, plus we were sick so we were avoiding cooked dairy at the time. So I put this recipe together from snippets of other recipes.

Oftentimes this results in failure, but I am glad I tried it because my husband said “This is the best banana bread ever.” So naturally I made four loaves in three days.

It is definitely not as sweet as its sugary-counterparts, but it is loaded with yummy banana flavor, sans the sugar, gluten, and dairy.

Gluten, Sugar, and Dairy-Free Banana Bread

makes two loaves

Ingredients

  • 6 very ripe bananas (medium-large)
  • 2/3 cup melted coconut oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups oat flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup chopped walnuts or almonds

Directions

  1. Preheat oven to 350 degrees and grease two loaf pans. In a large bowl mash bananas with a fork until they form a slightly chunky banana paste. Add melted coconut oil and incorporate. Beat in eggs and vanilla.
  2. In a separate, medium-sized bowl combine oat flour, cinnamon, baking powder, baking soda, and sea salt. Whisk together until completely combined.
  3. Add the dry ingredients about 1/3 at a time, mixing until barely combined each time. After all of the dry ingredients have been added fold in the nuts.
  4. Scrape batter into prepared loaf pans and bake in 350 degree oven for 45-50 minutes, or until a knife comes out clean when inserted into center of loaf. Turn out onto a cooling rack and cool completely before cutting, lest you run the risk of an extra-crumbly bread.
  5. Enjoy with plenty of butter if you can tolerate it.

Show Comments


 

  • I use a pastry blender to mash my bananas; very quick and easy. Reply
    Monica January 28, 2012 AT 6:49 pm
     
  • Monica - Smart! Reply
    Shannon January 29, 2012 AT 12:22 pm
     
  • I think I will try this out today! Though I may use part barley flour (need to use it up.) Anything to reduce the sugar load for my eldest kiddo but still have it be something "treat like". Reply
    hobby baker January 30, 2012 AT 3:30 pm
     
  • Oh, thank you! I'm on a sugar fast and this looks wonderful! I'm going to make it in the morning. Reply
    Christina January 31, 2012 AT 11:20 pm
     
  • This was delicious! I probably should have waited for my bananas to ripen a little more, but I couldn't help myself. :) Reply
    Laura February 6, 2012 AT 8:33 pm
     
  • Love this recipe.. I altered a tad and added 1/2 Cup Date Sugar and switched out 1 Cup of Oat Flour for Sprouted Spelt Flour. Reply
    Joelle March 19, 2012 AT 4:50 pm
     
  • Now I can use up these brown bananas! I'm so happy I found something gluten free, sugar free, and dairy free! Those items just really don't agree with me! Thanks for your page! Love the pics! Reply
    The Easter Bunny April 13, 2012 AT 2:02 pm
     
  • This turned out SO very yummy! I used our sprouted oat flour and the next day we made "french toast" with the left-overs ~ fantastic! Reply
    Michaeleen from JoshEWEa's Garden April 18, 2012 AT 5:35 am
     
  • This has been my first successful, tasty baking experience since I went GF six months ago. I used to LOVE to bake, bake, bake, but when the gluten had to go, I was left with expensive ingredients and totally new chemistry. This bread is AMAZING! LOVE IT!!! (really good with date paste spread like butter) Reply
    Erika April 28, 2012 AT 4:04 pm
     
  • Very good. Not as sweet as traditional banana bread, but so worth it for the health benefits Reply
    Hannah April 29, 2012 AT 2:03 pm
     
  • We love this recipe!!!! Reply
    Katie July 25, 2012 AT 11:57 am
     
  • So excited to find a recipe I can make and be proud of nutritionally, cut out dairy and added sweeteners so to find a recipe I can use is a godsend! Thank you! Reply
    Crystal Froemming August 11, 2012 AT 1:38 pm
     
  • I used my gluten free all purpose flour and it turned out great. I also made this egg free by using apple sauce and added some raw honey to sweeten it just a touch. This recipe gave me the perfect base to start with! Thank you!! Reply
    Cassandra Cisneros September 4, 2012 AT 3:05 am
     
  • Make it easy - first grind oats in the Quisinart, then toss in everything except the nuts. Pulse to mix, add walnuts and pulse to chop, then pour into prepared pan and bake! Very easy. Reply
    Darcy October 29, 2012 AT 5:56 pm
     
  • Awesome recipe, I added some cacao nibs and it was tasty! A roomate suggested adding blueberries too, wouldmake great breakfast muffins. Thanks so much! Reply
    Nikki November 6, 2012 AT 10:29 pm
     
  • I start with 3 1/2 cups of old fashioned oats in the food processor and pulse to make flour. Then, add all the other ingredients and pulse to combine. EASY!! Reply
    Darcy November 27, 2012 AT 9:58 pm
     
  • I used light olive oil instead of coconut oil and left out the salt. It tasted great. Reply
    Jaf December 24, 2012 AT 10:29 am
     
  • Surprisingly yummy! Easy to make. Keeper recipe Reply
    Annette February 5, 2013 AT 11:06 am
     
  • Too salty for my liking, maybe a different brand of salt, but used sea salt and 1 tsp was wayyyyy too much. Reply
    Suchi February 27, 2013 AT 8:17 pm
     
  • This is awesome!!!! Perfect banana bread. So moist and nutritious. Thanks for this recipe! Reply
    Keiko March 16, 2013 AT 6:09 pm
     
  • Sounds great. I'm on Atkins diet and need to monitor my carbs intake. Can you post the nutritional facts of this recepie please. Reply
    Dina April 12, 2013 AT 10:51 am
     
  • Wonderful recipe...my family loved it. I wish i could modify it more to remove the eggs but this was a delight...next time i will try it with the apple sauce instead and see... thanks! Reply
    Shiwaro April 23, 2013 AT 1:59 pm
     
  • Oat flour conatins gluten, how can you say it is gluten free bread.. Reply
    laura July 24, 2013 AT 1:54 am
     
    • Laura - There are brands of oat flour that are gluten-free. If you must avoid any trace of gluten, then I would recommend looking for a certified gluten-free brand. Reply
      Shannon @ Nourishing Days July 26, 2013 AT 1:36 pm
       
  • Oat flour, coconut oil, sugar free!! You're my girl. I made this recipe this morning and I felt good about giving my boys 2 thick slabs each. They finished the first and asked for another piece. This is one of the first times I have made a recipe and not changed it to make it healthier. I didn't need to! Very brave to make it without sugar, but the natural sugar in the bananas is enough. This is the only banana bread recipe I need. Thank you. Reply
    Elizabeth Nelson August 3, 2013 AT 1:57 pm
     
  • I just made this recipe with some moderations and it turned out amazing!!!! thank you for the guide ! Reply
    Michelle September 8, 2013 AT 8:34 am
     
  • Would coconut flour either partial or full substitute for oatflour be a possibility? Anyone try that out? Reply
    Doris October 9, 2013 AT 3:41 am
     
  • I made this recipe in half. For the whole loaf this is the nutrition info : cal : 1,991 carbs: 194 Fiber: 13 Fat: 122 Protein: 36 Potassium: 1,557 so i assume doubling the number would give you the nutritional info for the complete recipe. Depending on the number of the pieces you would have you can calculate the serving size nutrition. :) Thanks for posting this recipe Reply
    Maral October 31, 2013 AT 2:35 am
     
  • Can I substitute coconut flour, tapioca or brown rice flour for the oat flour? Reply
    Kathy December 23, 2013 AT 7:44 am
     
  • LOVE THIS RECIPE!!!! Thank you so much for providing this recipe for my toddlers that love it! I love the ingredients used! We made them in silicone muffin cups and they turned out perfect! Reply
    Maria January 8, 2014 AT 2:53 pm
     
  • I've been making this recipe for almost 6 months, and we love it! Today I tried it as muffins and it was even better! It makes about 16 muffins, baked for 20 minutes Reply
    Kaylan January 25, 2014 AT 9:32 am
     
  • Wow. We are loving these. amazing. Added 1/2 cup of honey. Going to try muffins next. So yummy. Reply
    Jeff February 13, 2014 AT 12:53 am
     
  • I just had to comment on this recipe because it was amazing! Over the past few years I keep trying a banana bread recipe that didn't have sugar or any kind of sweetener besides bananas. I have now found THE recipe! Most people in my family don't like banana bread unless it has so much sugar, it might as well be a cake! But they all loved it so much. For the first time, i did have to add cinnamon chips to one of the pans (and nuts for me in the other) to get them to at least try it, but hopefully next time I won't. Thank you for an outstanding recipe. I didn't have a full 3 cups of oat flour, so did 2-1/2 cups and 1/2 cup whole wheat flour. Added an extra teaspoon of cinnamon and vanilla and it was awesome. Thank you again!!!!! Reply
    Kaytlynn February 26, 2014 AT 10:53 am
     
  • My husband devoured the loaf and requested that I make another. Considering he "hates" banana bread, I'd consider that a glowing endorsement. Thanks! :-) Reply
    Dee March 12, 2014 AT 2:17 pm
     
  • Can the eggs be substituted with a vegan option? Flax/water? I just wondered if you tried it, or any poster might have. It's hard to find a recipe online that is gluten, sugar free AND vegan, but that's what I would like. Please advise, anyone! Reply
    Amy May 21, 2014 AT 5:57 am
     
    • Yes, I used 1/4 cup unsweetened apple sauce for each egg and it turned out delicious! :) Reply
      Michelle June 11, 2014 AT 3:53 pm
       
    • I made it with flax eggs! i did four tablespoons of flax and then roughly 10-12 tablespoons of water. let them sit until it thickens and then add! it worked perfectly. Reply
      Carrie June 11, 2014 AT 8:58 pm
       
  • Love your recipe. I have already made it twice and it is a hit. I substituted 1/4 cup unsweetened organic apple sauce for each egg due to a family member's sensitivity and it turned out great. Also substituted gluten free arrowroot flour for some of the oat flour when I ran out of it and it turned out fine. I posted it on my facebook page https://www.facebook.com/goldsteinhealth and it was well received. :) Thanks for sharing! Reply
    Michelle June 11, 2014 AT 3:52 pm
     
 
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