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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


  • 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


  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.

  Leave a Reply

  • 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

    Kaylan January 25, 2014 AT 9:32 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!

    Maria January 8, 2014 AT 2:53 pm
  • Can I substitute coconut flour, tapioca or brown rice flour for the oat flour?

    Kathy December 23, 2013 AT 7:44 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

    Maral October 31, 2013 AT 2:35 am
  • Would coconut flour either partial or full substitute for oatflour be a possibility? Anyone try that out?

    Doris October 9, 2013 AT 3:41 am
  • I just made this recipe with some moderations and it turned out amazing!!!! thank you for the guide !

    Michelle September 8, 2013 AT 8:34 am
  • 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.

    Elizabeth Nelson August 3, 2013 AT 1:57 pm
  • Oat flour conatins gluten, how can you say it is gluten free bread..

    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.

      Shannon @ Nourishing Days July 26, 2013 AT 1:36 pm
  • 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!

    Shiwaro April 23, 2013 AT 1:59 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.

    Dina April 12, 2013 AT 10:51 am


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