This gluten free banana bread recipe is flavorful and dense. It’s not dry at all! It could be considered “healthy-ish” because it calls for unrefined sugar, but cane sugar works just as well here.

The chocolate ganache on top of this banana bread is optional but divine.

Servings: 1 loaf of bread

Ingredients:

-1/2 cup coconut sugar (or sub regular sugar)
-1 stick of unsalted butter, softened
-2 eggs
-1 tsp vanilla extract
-2 medium to large overripe bananas, mashed with a fork
-2 tbsp milk of choice (I use almond)
-1 cup GF all purpose flour
-1 cup oat flour*
-1 tsp baking soda
-1 tsp baking powder
-Pinch of cinnamon
-Pinch of nutmeg
-Pinch of salt
-Optional: 1/4 cup dark chocolate chunks
-Optional: 1/4 cup walnuts, chopped

Ganache Ingredients (optional):
-6 oz dark chocolate
-1/2 cup full fat coconut milk

*I make my own oat flour by pulsing 1 cup rolled oats in a blender. You may sub 2 cups oat flour or 2 cups GF flour (or normal flour, if not sensitive), but consistency will be a little different

Instructions:
1. Preheat oven to 350 degrees F.
2. Beat the butter and sugar together in either a standing mixer with the paddle attachment or a handheld mixer on medium speed, or by hand with a whisk and a lot of elbow grease. Beat until light and fluffy.
3. Add the eggs in one at a time and beat until fully incorporated.
4. Reduce speed to low and add in bananas, vanilla, and milk.
5. Mix all dry ingredients together in a separate bowl.
6. Add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
7. Pour batter into a parchment lined and lightly greased loaf pan. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
8. While bread is baking, add the chocolate to a glass bowl. Heat the coconut milk on the stove top and pour over chocolate. Stir well until chocolate is melted and a thick consistency has formed. Drizzle over the bread once it has cooled!

Print Recipe

Gluten Free Banana Bread

Course: Dessert

Servings: 1 loaf

Ingredients

• 1/2 cup coconut or cane sugar
• 1/2 cup butter, softened 1 stick
• 2 eggs
• 1 tsp vanilla extract
• 2 medium overripe bananas mashed
• 2 tbsp milk of choice
• 1 cup gluten free 1:1 flour
• 1 cup oat flour see note
• 1 tsp baking soda
• 1 tsp baking powder
• pinch cinnamon
• pinch nutmeg
• pinch kosher or sea salt
• 1/4 cup chocolate chips optional
• 1/4 cup walnuts optional

Ganache Ingredients

• 6 oz dark chocolate
• 1/2 cup full fat coconut milk

Instructions

• Preheat oven to 350 degrees F.
• Beat the butter and sugar together in either a standing mixer with the paddle attachment or a handheld mixer on medium speed, or by hand with a whisk and a lot of elbow grease. Beat until light and fluffy.
• Add the eggs in one at a time and beat until fully incorporated.
• Reduce speed to low and add in bananas, vanilla, and milk.
• Mix all dry ingredients together in a separate bowl.
• Add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
• Pour batter into a parchment lined and lightly greased loaf pan. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
• While bread is baking, add the chocolate to a glass bowl. Heat the coconut milk on the stove top and pour over chocolate. Stir well until chocolate is melted and a thick consistency has formed. Drizzle over the bread once it has cooled!

Notes

*I make my own oat flour by pulsing 1 cup rolled oats in a blender. You may sub 2 cups oat flour or 2 cups GF flour (or normal flour, if not sensitive), but consistency will be a little different