Go Back
+ servings
Print Recipe
5 from 1 vote

Gluten-Free Banana Bread with Four Fun Options

Prep Time15 mins
Bake Time50 mins
Total Time1 hr 5 mins
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.