Banana bread is my love language. With its naturally sweet flavor and tender crumb, I could eat it all day. This gluten-free banana oatmeal bread has a delicious nutty flavor from the blended rolled oats that balances out the ripe bananas perfectly for a wholesome loaf with a light crumb.
Lighter and moister than this oat flour banana bread, this version has become my go-to when I’m craving something cozy but still wholesome. Blending rolled oats instead of using pre-ground flour gives it a slightly heartier texture, while the maple syrup and a splash of coconut or avocado oil keep it naturally sweet and tender without feeling heavy. Of course, I added some dark chocolate chips to give it a little extra indulgence—because let’s be honest, banana bread and melty chocolate are a match made in heaven.
Gluten-Free Banana Oatmeal Bread
Equipment
- 1 loaf pan
Ingredients
- 2 cups gluten-free rolled oats*
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups mashed bananas**, about 3 large ripe bananas
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup oil***, coconut, avocado, or melted butter
- 1/2 cup dark chocolate chips****, optional. For dairy-free use, Enjoy Life Mini Chocolate Chips.
- 1 banana, ripe, sliced in half lengthwise (optional)
Instructions
- Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Blend rolled oats into a coarse flour using a blender or food processor.
- In a bowl, whisk together oat flour, baking soda, cinnamon, and salt.
- Add mashed bananas, eggs, maple syrup, and oil, stirring until just mixed. Fold in chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top. Place the sliced banana on top if using.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.
Notes
**If your bananas aren’t very ripe, add 1 tablespoon maple syrup or use 1/2 cup brown sugar instead of maple syrup. ***For an oil-free version, use applesauce or extra mashed banana (1:1 swap)—the texture will be slightly denser. ****Swap in raisins, chopped nuts, or seeds for added texture and crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Banana Oatmeal Bread Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal later.
Blend the oats: Add 2 cups of gluten-free rolled oats to a high-powered blender or food processor. Blend until you have a coarse flour.
Mix the dry ingredients: Grab a large mixing bowl and whisk together 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt.
Combine the wet ingredients: In a separate large bowl, mash about 1 1/2 cups of ripe bananas (that’s roughly 3 large bananas). Stir in 2 large eggs, 1/2 cup of maple syrup, and 1/4 cup of oil—you can use coconut oil, avocado oil, or melted butter. Add the wet ingredients to the dry ingredients and mix until everything is combined.
Add the chocolate: Fold in ½ cup chocolate chips if desired.
Prepare to bake: Pour the batter into your prepared loaf pan and smooth out the top. For an extra pretty presentation, lay 1 large banana sliced in half lengthwise on top of the batter.
Bake the Loaf: Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and enjoying.
Serving Suggestions
I love serving this banana oatmeal bread slightly warm, either straight from the oven or reheated in the microwave the next day—it makes the chocolate chips all melty again. It’s perfect for slow mornings with a mug of coffee or a cup of dairy-free hot chocolate, and it also makes a great mid-afternoon snack when you need a little pick-me-up. Sometimes, I’ll add a smear of peanut butter or almond butter on top for a boost of protein or serve it alongside Greek yogurt and fresh berries for a more filling breakfast.
Storage Instructions
I usually keep this bread in the fridge, where it stays fresh and moist for up to 3 days—perfect for grabbing a quick slice in the morning or as a snack. If you skip the sliced banana on top (which can get a little too soft after a day or two), it will stay fresh for about a week in the fridge or 3-4 days at room temperature.
To freeze the banana bread, I like to slice it first, then wrap individual pieces so I can just pop one in the toaster whenever the craving hits.
