If you’re looking for a banana bread that is both gluten-free and dairy-free, this is the recipe for you. Even if you aren’t (I eat gluten and dairy in moderation) you should still give this recipe a try – you’ll be surprised how good it is. It also includes some ingredients that make this a healthier version of your typical banana bread: oat (flour), almond (flour), flaxseed meal, and coconut sugar (unrefined and unprocessed).
This is a recipe that was inspired by a family member with many food sensitivities. Although made with healthier ingredients than your typical banana bread, it’s still as good. This passed the “husband test”, i.e. my husband is a fan of all rich baked goods and thoroughly enjoyed it.
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Banana Bread Key Ingredients
When choosing bananas for banana bread, always wait until they are as brown or black as possible. When they are overripe is when they are sweetest and the banana flavor is most pronounced. There are “hacks” to get them to brown faster (such as putting in oven) but I prefer to let mine sit out. If you have bananas that aren’t ripe yet and you are really in the mood for banana bread, I’d recommend adding more sugar to make up for the lack of sweetness.
Coconut oil is used here but you can substitute your favorite baking oil if coconut oil doesn’t work for you or if you aren’t a fan. I also used coconut sugar, which adds some moistness and is one of my favorite baking sugars. Coconut sugar is unrefined and unprocessed and has some minor amount of nutrients. Even with both of these coconut products, you cannot taste any coconut in the final bread.
Almond and Oat Flour
Almond flour (I love Anthony’s almond flour from Amazon) and oat flour (try Bob’s Red Mill) are the main flours in the recipe. If you don’t have them on hand don’t worry – it’s so easy to make. Simply add to a high powered blender or food processor either rolled oats or blanched peeled almonds, and process for a few seconds to make each type of flour. It doesn’t take long to process and will save you money. Oat flour also has a good amount of fiber, and almond flour has protein, so both are healthier alternatives to white or wheat flour that might be normally be used.
Flaxseed and Mix-ins
Flaxseed meal (Bob’s Red Mill also makes a good flaxseed meal) is a great thickener and helps give this bread more body. It’s also good for your body and has a high fiber content. Here is a great article from Healthline if you’re interested in learning more about the benefits of flaxseed.
Everyone likes different mix-ins in their banana bread. I went with plain but if you are a nut person, feel free to include walnuts or other nuts. If you’re in the mood for chocolate chips, mix them into the dough or maybe add a few to the top.
How to Store Your Banana Bread
Freshly baked banana bread is best consumed the first day or two of making it. If you’re planning on eating it soon, let it sit out at room temperature covered in plastic wrap or aluminum. It should keep for around 3-4 days, but you will slowly notice it getting drier. Depending on your temperature it might last another day or two, but discard if you see any evidence of mold or the color looks off.
Storing in the fridge might dry out your bread, but it will keep longer, likely up to a week. If you love toasting your bread you might not even notice, so storing in the fridge might be for you. If you want to freeze your bread that is also an option, although I haven’t done it myself. Here is a great article from SimplyRecipes that goes through in detail the best way to freeze and store banana bread.
Are you into baking and looking for other healthier versions of classic recipes? Check out my peanut butter oatmeal cookie recipe, which is also gluten and dairy-free.
Banana Bread (Gluten and Dairy Free)
- 1 tbsp coconut oil for oiling pan
- 3 ripe bananas
- 4 large eggs
- 1/2 cup coconut sugar substitute brown or white sugar
- 1/2 cup coconut oil substitute canola or light olive oil
- 2 cups oat flour
- 1 cup almond flour
- 1/4 cup flaxseed meal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup chopped walnuts optional
- Preheat oven to 375 degrees fahrenheit and grease the inside of a 9"x 5" loaf pan with 1 tablespoon of coconut oil.
- Take 3 ripe bananas (the browner the better) and mash in a large mixing bowl using a fork. Add liquid coconut oil to bananas (if your coconut oil is solid, melt in microwave first). Add eggs and sugar and blend with a whisk or mixer to combine the wet ingredients.
- In a separate bowl, use a spoon to mix all dried ingredients together: oat flour, almond flour, flaxseed meal, baking powder, baking soda, salt, cinnamon. Add the dried ingredients slowly into the wet ingredients and mix well. Add walnuts or other mix-ins to the final dough, if using.
- Pour the mixture into the loaf pan. This bread will rise, so if you are worried about spillage put a sheet pan underneath the loaf pan. Bake for 30 minutes and check on doneness by inserting a toothpick in the largest part of the bread. If it is dry you can remove from the oven, otherwise cook for another 5 minutes. Let rest for 5 minutes and then serve.