Gluten-Free Banana Bread (Oat Flour, Blender Method)

Banana bread without the refined flour. This loaf is made with oat flour, sweetened mostly by very ripe bananas and a little maple syrup, and the whole batter comes together in a blender. It bakes up moist and lightly spiced, and it is naturally gluten-free as long as your oats are certified gluten-free.

Ingredients

• 2 cups oat flour (made from certified gluten-free oats if you need it gluten-free)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• Pinch of salt
• 3 large ripe bananas, mashed
• 1/4 cup melted butter
• 1/4 cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract

Make it digestive-friendly (optional)

Add these to the dry ingredients for extra fiber and healthy fats:

• 1 tbsp ground flaxseed
• 1 tbsp hemp seeds
• 1 tbsp chia seeds

No oat flour? Blend about 2 1/2 cups of rolled oats on high for 30 to 60 seconds until fine and powdery, then measure out 2 cups.

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spray a 9 x 5 inch loaf pan with oil, butter or cooking spray, and line it with parchment paper. Set aside.
3. Add all the dry ingredients to a blender (we use a Vitamix) and blend until evenly combined. Tip them into a mixing bowl.
4. Add all the wet ingredients to the blender and blend until smooth.
5. Pour the wet mixture into the dry ingredients and fold together until just combined.
6. Spread the batter in your greased and lined loaf pan.
7. Bake for 45 to 55 minutes. The bread is ready when the top springs back when pressed and a toothpick poked into the center comes out clean.
8. Let it cool in the pan before lifting it out, then let it cool to room temperature on a wire rack. See the storage notes below.

The blender we use for this recipe

Vitamix 5200 Professional-Grade Blender

A high-speed blender mills the oats and seeds fine and turns bananas and eggs into a smooth batter in under a minute, so the loaf bakes up even with no gritty bits.

• 2 HP motor with 10 variable speeds
• 64 oz container plus tamper
• Self-cleans with warm water and a drop of soap
• 7-year limited warranty

Check today's price →

Affiliate link: we may earn a commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases. Full disclosure. Image: Vitamix (official press image).

Storage

• Room temperature: wrap well and keep for up to 2 days.
• Fridge: store in an airtight container for up to 5 days.
• Freezer: slice, wrap and freeze for up to 3 months. Toast slices straight from frozen.

Notes

• The riper the bananas, the sweeter the bread. Heavily speckled or black-skinned bananas are ideal.
• Oats are naturally gluten-free but are often processed alongside wheat. If you are baking for someone with celiac disease or a gluten sensitivity, use oat flour labelled certified gluten-free.
• Oat flour batter is softer than wheat batter and the loaf firms up as it cools, so let it cool fully before slicing.