Hey there friends! I am so excited to share this new recipe with you today! I have been spending a lot of time working in the kitchen coming up with recipes that I can enjoy, and I truly do love this gluten free banana bread recipe! Do you ever feel like you are left out of the party because of your dietary restrictions? My goal is to right that ship and create food that everyone can enjoy, even if they are not gluten intolerant or have Celiacs. This oatmeal banana bread recipe is something that all my family members love and that makes me truly happy.
The great thing about this gluten-free banana bread recipe is that it is made with simple ingredients that I can almost guarantee you already have in your house. You can easily call this oatmeal banana bread as well. It is the major ingredient in this bread. How does maple syrup, oatmeal or oat flour, eggs, vanilla extract, chocolate chips, mashed bananas, salt, almond milk(or your preferred milk and baking powder sound?
I like to call this oatmeal banana bread too!
The oatmeal is the secret to this recipe! Do you want to know what makes this even better? Its all thrown into a blender, where it does all the magic, and you can sit back and watch.
As I have spent time working through my new gluten free/dairy free lifestyle I decided I was not willing to simply sit back and eat the most boring food just because it was what I could eat. I have been on the Low FODMAP diet for about 6 months, off and on(but mostly on). It has been completely life changing when it comes to my digestion and I felt so much better!
Going gluten free was part of that diet, and when I learned I was officially gluten sensitive, my doctor recommended I stay off until my stomach is officially healed to see if I can tolerate it again.
Gluten-free baking is so very new to me, and I have found myself becoming very comfortable baking yummy gluten free treats that the whole family can enjoy, not just me.
The first time I decided to experiment I knew it was going to just turn out awful, but guess what? I totally did not! This gluten free banana bread recipe was born from those days in my kitchen attempting to come up with some delicious recipes that wee all could enjoy.
As I worked through this recipe I found that I could add greek yogurt with a similar result, and decided since I was supposed to be dairy free as well, to omit that. I have to say I am partial but this is the best gluten-free banana bread. It is also a super easy banana bread recipe! I can whip this up in the morning, and one recipe makes 4 small loaf pans. It only takes about 12 minutes to bake and you are done!
What if I told you that I have this banana bread for breakfast? I have eaten it for many breakfasts and I feel like I am indulging! It is dairy free, and also Low FODMAP! It has the perfect texture, which I thought was going to be difficult in a gluten-free recipe.
How to make this easy and super moist gluten free banana bread:
The thing I want to point out about this recipe is that it has simple ingredients that you most likely have in the pantry. There are no unusual ingredients like xanthan gum, coconut sugar , almond flour, or even a gluten-free flour blend. While you could most definitely try this recipe with a gluten free flour blend such as Bob’s Red Mill, it is not necessary at all.
Also, there is no separating dry ingredients from wet ingredients either! You don’t even need a large bowl! This is an easy gluten free recipe.
There are only two easy steps to this gluten free banana bread recipe!
First, you will want to gather your ingredients which include old fashioned oats(if you need gluten free oats make sure to use those. I am fine using regular old fashioned oats because I am not celiac).
The other ingredients include maple syrup, overripe bananas, oat milk(or almond milk, or any milk you prefer), eggs, salt, baking powder and chocolate chips. I have made this recipe with greek yogurt as well and turned out great, but I cannot do dairy currently so I omit it. If you want to add it, add about 2 tbsp.
The reason this recipe is so easy is because you get to put all the ingredients into a blender (except for the chocolate chips) and blend it on high for about 1 minute. You could use a food processor as well, but I like the way the blender mixes everything so thoroughly.
I then like to let it sit for a couple minutes to thicken up a bit more. As you let it sit, the oat flour absorbs more of the liquid. I like to then mix the chocolate chips in by hand. You can use whatever chocolate chips you like. I use Allergen Free Dark Chocolate Chips. They are safe for me to eat and do not have any weird ingredients in them.
I will then pour batter batter into my 5.5 inch loaf pans to bake them. I use 4 pans, making individual servings.
Why I bake this oatmeal banana bread in small loaf pans:
If you notice in the recipe below, I use a small 5.5 inch loaf pan to cook these in. You could also use a muffin tin to make smaller snack sized treats. I find that they only take 11-12 minutes to bake, they are divided up into 4 individual servings(if you choose to eat one for a meal), and they bake more evenly.
I find that if you try to bake one large loaf of bread, the ratio of the gluten free ingredients make it hard to get a nice and even bake. Plus these tiny bread tins are so adorable! If you decide to try a larger loaf the baking time would definitely. I would guess 20-30 minutes, but this is something you will have to experiment with.
This is a sweet treat that you can feel good about! A great recipe to make any time, for breakfast, a dessert or a snack? Yes! It is a moist banana bread that I can eat. It makes me feel like I am not missing out when my family is eating their favorite desserts. This is the perfect gluten free treat. I am happy to make it often as it only takes 15 minutes from start to finish! Top it with a little butter or cream cheese and you have a recipe for success.
Want more great gluten free ideas? Check these out!
Gluten Free Banana Bread Recipe
Moist Gluten Free Banana Bread (with oats)
- 4 mini loaf pans
- 1 cup old fashioned oats
- 2 whole eggs
- 2 egg whites
- 1 large ripe banana
- 1/2 cup maple syrup
- 1/3 cup almond milk(or milk of your choice)
- 2 tbsp baking powder
- pinch of salt
- 1 tsp vanilla extract
- 4 -5 tbsp allergy free chocolate chips
- nonstick spray
- Preheat the oven to 350 degrees F
- Put all your ingredients in the blender except for the chocolate chips
- Blend on high for about 60 seconds
- Let it sit while you spray your bread pans. This will give it a minute to thicken.
- Pour about 4 tbsp chocolate chips in the batter and give it a stir
- Divide the batter among 4 5.5mini loaf pans and add some chocolate chips to the tops.
- Bake in the oven for 10-12 minutes.
- If you want it more moist, check them at 10 minutes and watch them until they are at your desired doneness.
- Store in an airtight container for up to 2-3 days. Ours rarely last even 1 day!
- Top with cream cheese or butter and enjoy!
I want to be clear that I created this recipe for myself. I have very specific dietary restrictions currently. This recipe works amazing for me. If you have certain restrictions or allergies that effect you enjoying this, there are ways to change it and still get a great end result. When I was told I was gluten intolerant, as well as has issues with dairy, I knew I needed to be proactive.
It is my goal to make amazing gluten free recipes
I needed to learn to make things that actually taste amazing even as a gluten free product. I know we all think of gluten free recipes as bland and full of weird ingredients. Many of us simply do not have them on hand. In addition to being gluten sensitive I also have other dietary restraints.
I am on the Low FODMAP diet, which eliminated a lot of foods due to digestive issues related to IBS. It eliminated things like high fructose corn syrup, onions, garlic, beans, certain fruits such as apples, cherries and more. I was very surprised at the elimination of garlic and onion, but have found it to be a huge benefit to having less gut issues.
Gluten was also eliminated from my diet due to the Low FODMAP diet. We recently did a food sensitivity test with my doctor and gluten and yeast came in as the most sensitive to me.
If you have an egg allergy, you might be able to try this oatmeal banana bread recipe using flax seed or even greek yogurt. There are many different options when trying to bake for your dietary restraints. I have found it to be both a bit frustrating but also very rewarding when I come across a recipe that tastes amazing and is also something I can eat!
Will I say that this is the best banana bread recipe ever? I think if you are comparing it to traditional banana bread, its a hard comparison. I will say that this is a favorite gluten free dessert and I would happily eat it every day. Even my kids love it. I will make a batch and it will be gone in no time. They love that I can tell the they are eating something that is good for them as well as something that is tasty.
If you are someone that does not need a gluten free recipe, make sure to try out my traditional banana bread recipe which is amazing! It makes moist, flavorful banana bread using traditional ingredients. You will use ingredients such as all purpose flour, white sugar as well as vegetable oil. Its an amazing banana bread!
And with that I will tell you “Happy Baking!” I hope that you will try this recipe out and please let me know what you think!