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Gluten-Free Banana Bread With Four Fun Options

Banana Bread- how do I love thee? Let me count the ways. Anyone else feel that way about banana bread? I’ve had a thing for this delicious treat since I was child and my feelings towards this baked good have never waned. I’ve been getting more adventurous with dairy-free/gluten-free recipes and was thrilled when this recipe turned out worthy of licking the bowl and enjoying fresh from the oven….not that I know anyone who licks the bowl.

50% of the time I want a basic banana bread- no nuts, no drizzle, no fancy. The other 50% of the time I want some excitement in the form of toppings or mix-ins. 100% of the time I like banana bread.

This recipe is spot on without the addition of anything extra, but also yields quite nicely to a variety of nutritious toppings. I tried chopped Medjool dates, sunflower seeds, coconut shreds and cacao nibs.

You can get 8 small loaves or 2 big ol’ loaves (or 1 big plus 4 mini, but you probably figured that out already) from this recipe. Although the big loaf is delicious, I think the texture is slightly better in the smaller loaves. Plus more loaves means more topping options or sharing…if you’re into that sorta thing. ;).

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5 from 1 vote

Gluten-Free Banana Bread with Four Fun Options

Prep Time15 minutes
Bake Time50 minutes
Total Time1 hour 5 minutes
Servings: 2 9x5 loaves*


  • 9x5 loaf pan or 2 12-cup muffin tins


  • 2 cups Bob’s Red Mill gluten-free flour
  • 2 cups gluten-free oat flour
  • 8 large very ripe bananas, mashed (about 4 cups)
  • 3/4 cup coconut sugar
  • 1/2 cup applesauce
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 1/4 cup milk of choice
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 2 tsp baking soda

Optional Toppings

  • Sunflower seeds
  • Cocoa nibs
  • Shredded coconut
  • Chopped Medjool dates


  • Preheat oven to 350°. Lightly grease 2 9×5 inch loaf pans or 8 small loaf pans, set aside.
  • In a large bowl, combine flours, baking soda, baking powder, and salt, set aside.
  • Remove peels from ripe bananas and mash well, until little to no clumps remain.
  • Heat coconut oil in glass measuring cup in microwave for 15-20 seconds or until melted. In a separate glass bowl, mix together melted oil, sugar and applesauce. Stir in lightly beaten eggs, milk, vanilla, and mashed bananas until well blended.
  • Gradually stir banana mixture into flour mixture; just until moistened. Pour batter into prepared loaf pans. Optional: Sprinkle top of batter with variety of toppings.
  • Bake in preheated oven for 50 to 55 minutes (for large loaf) or 30-35 minutes for small loaves. For both sizes, make sure a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then place on a wire rack. Slice and serve warm!


*Also makes 8 mini loaves or 24 muffins.

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18 Responses

  1. I love banana bread, but never thought to add toppings to it! Gunna try the coconut idea next time I make it!

  2. I love banana bread! It is so delish and I am always tying out new gluten free versions so my friends can enjoy that have intolerances.

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Welcome to KISS in the Kitchen! I’m Shannon, and my dad always told me “Keep it simple, Shannon”. And that’s what you’ll find here- simple recipes and simple ideas to help you get healthier and happier. Read more…



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