Gluten-Free Banana Bread

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For Bread Week 18, I decided to make a gluten-free banana bread – specifically, this one that took both oats and almond meal in addition to some gluten-free flour. I’m glad I did. This was a delicious, hearty loaf that should work well with wheat flour if you didn’t want it gluten-free.

gluten-free banana bread


This banana bread was hearty and satisfying. It was moist and banana-y. It had a nice crumb and texture, and was neither too sweet nor too dense. I didn’t notice the almond meal in it, and only barely noticed the oats if I looked for them. I liked that it didn’t have much oil, although I know that the almond meal provided the bread with some fat. I bet the bread would be really good with ground walnuts.

This was a pretty good banana bread. I would make it again sometime, whether gluten-free, or by substituting in a little wheat flour for the gluten-free flour.

Gluten-Free Banana Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 loaf
Author: Leona Konkel
  • 3 ripe/overripe bananas
  • 1/2 teaspoon vanilla
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2-3 tablespoons honey
  • 3/4 cup milk (I used soy)
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup oats
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  1. Line a 9x5 inch loaf pan with parchment paper and spray with oil. Mash bananas in bowl. Add all liquid ingredients (through milk) and whisk together. Add almond meal, gluten-free flour, oats, baking powder, salt, and cinnamon. Stir until well combined. Bake at 350F for 60-75 minutes, until a toothpick inserted inside comes out more-or-less clean. Cover with foil while baking if the top is browning too quickly. Cool before cutting.

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