This Gluten Free Banana Bread Recipe is also dairy free and refined sugar free! A great way to use up any extra bananas that you might have! I like to have it for breakfast, brunch or as a snack. And if you want to take it up a notch, you can use it to make some French toast!
I rarely throw bananas that have gone bad away. If I have the time, I like to make banana bread with them right away. If I am busy at the moment, then I will put them in the freezer! It is a great way to save them until you are ready to use them. And the best part is that you don’t have to do anything to them! Just throw them in there with the peel on. The peel will get a bit darker, but that is ok. They will last for several months in there. Once you are ready to bake with them just defrost the number of bananas that you need in the microwave.
When baking gluten free breads, I find it very helpful to line the pan with a piece of parchment paper. I still grease the pan and flour it. However, a lot of the time gluten free flour does not do the best job of preventing the bread sticking to the bottom. With the parchment paper it doesn’t stick, and it is very easy to lift it out once it is done. I highly recommend using it if you don’t want the bread to stick to the bottom!
In the recipes below I list out the ingredients that I combined to get a gluten free flour mixture. If you have an all-purpose gluten free flour, you can use that instead of what I have listed. You would need 2 1/2 cups total for the high-altitude recipe, and 2 1/2 cups minus 2 tbsp. for the sea level recipe.
The Gluten Free Banana Bread Recipe can be found below. The high-altitude recipe is first, and the sea level recipe is at the bottom. I hope you enjoy and be sure to leave a comment if you try it out or have any questions!
High Altitude Gluten Free Banana Bread Recipe - GF, DF, RSF
This bread recipe is great for breakfast or a snack! A great way to use up any extra bananas that you might have!
Print Recipe Pin Recipe
Equipment
Loaf Pan (I prefer glass)
parchment paper
Ingredients
- 3 large eggs
- 3 medium bananas
- 1/4 cup applesauce
- 1 1/2 cups brown rice flour plus 2 tbsp
- 1/2 cup oat flour
- 1/4 cup potato starch
- 1/8 cup arrowroot starch
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp cinnamon
- 1/2 cup avocado oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
Preheat your oven to 350F.
Prepare your loaf pan. Grease the pan with avocado oil (~3/4 tsp) and flour with some brown rice flour. Then take a piece of parchment paper to line the bottom and the two long sides.
Crack your eggs into a small bowl.
Get out your bananas. If they are frozen, defrost in the microwave while you are preparing the rest of the ingredients.
In a small mixing bowl, combine the brown rice flour, oat flour, potato starch, arrowroot starch, salt, baking powder, baking soda, and cinnamon. Mix until incorporated with a fork or spoon.
In your mixing bowl, combine the oil, coconut sugar, and maple syrup. Mix for 30 seconds to 1 minute.
Add your eggs to the oil mixture and mix until combined.
Scrape the bowl and add the vanilla extract, bananas, and applesauce. Mix until combined.
Add in half of the flour mixture and mix until combined. Then add in the second half and mix again.
Add in the chopped walnuts and mix until incorporated.
Quickly mix by hand to scrape the edges of the bowl and make sure everything is incorporated.
Pour the mixture into the loaf pan and bake for about 70 - 75 minutes (1 hour and 10 minutes to 1 hour and 15 minutes). The banana bread will be done when a knife or skewer comes out clean or with just a few crumbs.
Place the loaf pan on a cooling rack for 15 minutes. Then use a butter knife to break the sides free and remove the bread from the pan.
Discard the parchment paper and place the bread directly on the cooling rack. Let it completely cool.
Store the banana bread in the refrigerator. It will last for about 4-5 days in an airtight container or sealable bag. You can also freeze the bread for up to 4 months.
Gluten Free Banana Bread Recipe - GF, DF, RSF
This bread recipe is great for breakfast or a snack! A great way to use up any extra bananas that you might have!
Print Recipe Pin Recipe
Equipment
Loaf Pan (I prefer glass)
parchment paper
Ingredients
- 3 large eggs
- 3 medium bananas
- 1/4 cup applesauce
- 1 1/2 cups brown rice flour
- 1/2 cup oat flour
- 1/4 cup potato starch
- 1/8 cup arrowroot starch
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 cup avocado oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
Preheat your oven to 350F.
Prepare your loaf pan. Grease the pan with avocado oil (~3/4 tsp) and flour with some brown rice flour. Then take a piece of parchment paper to line the bottom and the two long sides.
Crack your eggs into a small bowl.
Get out your bananas. If they are frozen, defrost in the microwave while you are preparing the rest of the ingredients.
In a small mixing bowl, combine the brown rice flour, oat flour, potato starch, arrowroot starch, salt, baking powder, baking soda, and cinnamon. Mix until incorporated with a fork or spoon.
In your mixing bowl, combine the oil, coconut sugar, and maple syrup. Mix for 30 seconds to 1 minute.
Add your eggs to the oil mixture and mix until combined.
Scrape the bowl and add the vanilla extract, bananas, and applesauce. Mix until combined.
Add in half of the flour mixture and mix until combined. Then add in the second half and mix again.
Add in the chopped walnuts and mix until incorporated.
Quickly mix by hand to scrape the edges of the bowl and make sure everything is incorporated.
Pour the mixture into the loaf pan and bake for about 70 - 75 minutes (1 hour and 10 minutes to 1 hour and 15 minutes). The banana bread will be done when a knife or skewer comes out clean or with just a few crumbs.
Place the loaf pan on a cooling rack for 15 minutes. Then use a butter knife to break the sides free and remove the bread from the pan.
Discard the parchment paper and place the bread directly on the cooling rack. Let it completely cool.
Store the banana bread in the refrigerator. It will last for about 4-5 days in an airtight container or sealable bag. You can also freeze the bread for up to 4 months.
