Gluten Free Banana Oat Bread
Indulge in the wholesome goodness of Gluten Free Banana Oat Bread, a naturally sweet and nutrient-packed treat that's perfect for breakfast or a midday snack. Made with ripe bananas, gluten-free rolled oats, and almond flour, this recipe is not only gluten-free but also refined sugar-free, thanks to a touch of maple syrup for sweetness. A hint of cinnamon adds warmth, while optional mix-ins like chopped nuts or dark chocolate chips elevate the flavor and texture. Soft, moist, and effortlessly simple to make in just 15 minutes of prep time, this bread is baked to perfection in under an hour. Whether enjoyed fresh out of the oven or stored for later, it’s a heart-healthy, satisfying delight that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups Gluten-free rolled oats
- 1 cup Almond flour
- 2 large Eggs
- 0.25 cup Maple syrup
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted) or vegetable oil
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the eggs, maple syrup, melted coconut oil (or vegetable oil), and vanilla extract to the mashed bananas. Whisk until combined.
In a separate bowl, combine the gluten-free rolled oats, almond flour, baking powder, baking soda, ground cinnamon, and salt. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in the chopped nuts and/or dark chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 163.6 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 526 mg | 40% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3258 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
