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.

34 Responses to Gluten-Free, Dairy-Free, Sugar-Free Oat Flour Banana Bread

  1. 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”.

  2. 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.

  3. 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!

  4. 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!

  5. 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)

  6. 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!

  7. 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!!

  8. 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.

  9. Awesome recipe, I added some cacao nibs and it was tasty! A roomate suggested adding blueberries too, wouldmake great breakfast muffins.

    Thanks so much!

  10. 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!!

  11. Sounds great. I’m on Atkins diet and need to monitor my carbs intake. Can you post the nutritional facts of this recepie please.

  12. 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!

    • 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.

  13. 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.

  14. 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

  15. 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!

  16. 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

  17. 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!!!!!

  18. My husband devoured the loaf and requested that I make another. Considering he “hates” banana bread, I’d consider that a glowing endorsement. Thanks! :-)

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