Gluten-free Banana Bread (with serving suggestions)

Gluten free Banana Bread (with serving suggestions)

 

Against my father’s wishes, the kitchen in our rental apartment in New York now smells like delicious banana bread and cinnamon. Its practically wafting through the entire room, and I find it to be a truly delicious scent. My family is very torn when it comes to banana bread. I like it just fine. My father hates it. My little sister loves it. My mother likes most desserts, this being no exception. Needless to say, I do not think that banana bread is for everyone. I guess if you are not a fan of baked bananas in general this is not the dish for you (though if you are on the fence about it you might like the chocolate or dried fruit version).

 

My father and I are still enjoying what New York has to offer and I got to tell you, the city have won me over. In the beginning I was a bit skeptical whether or not I could imagine living here some day, as it is not as rural as I am used to, but the opportunities here are much greater than in Norway and not to mention it is incredibly vegan-friendly. Just yesterday I had a lovely lunch at Cafe Blossom (if you are ever in New York you definitely need to eat here) with Talia Fuhrman, daughter of the author of the book “Eat to Live” dr. Joel Fuhrman, and she is also in the process of writing her own book (that I look much forward to read). It is really fascinating hearing about the differences in living here in NY and back home in Norway, and from what I have heard, living here is absolutely something I could imagine. A bonus point is that the weather is not hot for me though ideally it could been colder. I guess I am a bit weird when it comes to my preferences about the weather, but I have always disliked heat.

Gluten free Banana Bread (with serving suggestions)

Also, you might remember that a long while back I posted a recipe for what I then called a banana bread. If you have followed my blog for that long (kudos to you if you have) I hope you have noticed that my blogging skills have improved. Looking back on that specific recipe though I would much rather call it a banana cake, and even though it is incredibly delicious it is still not really a banana bread. This made it obvious that I had to create a recipe for the traditional version. I also added in some different variations you can do to make it a bit more exciting, but even plain, this is really yummy.

 

I desperately tried to take a nice shot of the bread on the inside (it looked mind-blowing in real life), but the sun had already gone down. I really do not possess the skill necessary to take pictures with flash when there is only night lighting outside, so I always avoid that like the plague. So annoying…

 

Gluten free Banana Bread (with serving suggestions)

 

Ingredients, makes 1 small loaf pan:

  • 2-3 cups certified gluten-free oat flour (or make your own by placing oats in a blender/food processor)
  • 1 cup dates
  • 1/2 cup unsweetened soy milk (or other plant-based milk)
  • 3 large ripe bananas, mashed
  • 2 tsp vanilla essence
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt

Optional ingredients:

  • You can make this into a chocolate banana bread by adding in 1 1/2 cups chopped vegan chocolate (to keep it healthy make sure it is unsweetened and at least 70% cacao)
  • In my favorite version I add in 1 cup raisins and 1/2 cup chopped almonds into the batter before baking (you can of course use any dried fruit and nuts you like).

Directions:
  1. In a food processor/blender add in the dates, soy milk and vanilla, and blend this until completely smooth. In a separate bowl whisk together the dry ingredients, before stirring in the blended ingredients and mashed bananas (and whatever optional ingredients you wish). Start out with using 2 cups oat flour and if the dough is too thin, gradually add in 1 cup more. The dough should be somewhat like a thick pancake batter.
  2. Pour the batter into a bread pan (non-stick or with a baking sheet underneath), and cook for about 60-90 minutes at 175 degrees Celsius/350 degrees Fahrenheit. Remember to check on the bread regularly by carefully poking it with a small knife every once in a while. When it comes out clean, and the bread has “let go” of the pan edges, the bread is done. Sometimes this even takes 2 hours! Remember to let the bread rest on a cooling rack for at least 5 minutes before cutting into slices, otherwise the slices might crumble slightly.

 

 Gluten free Banana Bread (with serving suggestions)

Gluten free Banana Bread (with serving suggestions)

 

I love eating this slathered in Almond Banana Butter  and a small sprinkle of cinnamon on top.

Update: I completely forgot about posting the recipe for the spread and decided to include it in this post. The spread is made by mashing together 1 banana, 2 tbsp almond butter, 1/2 tsp vanilla essence and 1/2 tsp cinnamon. Also add in a squeeze of lemon juice if you are have any left-overs to avoid it from turning brown. It keeps for up to 2 days in an airtight container in the refrigerator.

 

Gluten free Banana Bread (with serving suggestions)

 

Have you ran to the store and bought bananas yet? After you join me on Facebook of course Gluten free Banana Bread (with serving suggestions)

 

Comments

  1. says

    I tried this recipe and LOVED it! I will be featuring it today on my blog, along with links to your blog. I can’t believe you’re just 17! Such a great blog you’ve established in just a short amount of time. Keep up the great work!

  2. says

    Wow this looks great! It’s been so long since I’ve had banana bread, and since going GF early this year I haven’t tried making it yet. Today will be the day. Thanks for a healthy recipe, can’t wait to pull this out of the oven :)

    • says

      Hi Kayla!

      Sorry for a late reply, I have not had access to my computer before now. Personally I think that the best gluten-free flour for this would be oat flour, but you can try to use a combination of buckwheat flour and brown rice flour instead, however I have not tried this for myself. If you do not have a gluten intolerance I have heard from others that using whole grain spelt flour works too!

      Hope this helped,
      Solveig.

  3. Reuben says

    My wife and I love this recipe! I have made it three times this month. Great work and I look forward to exploring more of your recipes.

  4. Orla says

    Hi Solveig, your blog is great! Keep up the good work.

    I made the banana bread just now but it turned out a little soggy, I’m not sure what i did wrong, please help!
    I blended the dates with almond milk and vanilla essence. I used a pack of date from the supermarket that were stuck together in the pack. I’ve never used them before, so i wasn’t sure what sort of dates i needed to buy. Anyway, then i combined the ingredients and added walnuts and some unsweetened choc bits. Where did i go wrong? It’s still yummy even if it’s moist. :) thanks, Orla.

    • says

      Hi Orla,

      Perhaps since you added chocolate chips it made it a bit more moist? I am not quite sure, as I have never added it in personally. However I think adding in 1/2-1 cup more oat flour and/or cook it for up to 1 hour longer should solve it :) If you can tell that the batter is a bit to thin then you will know to add in more flour.

      Hope this helped,
      Solveig!

  5. Senia says

    Hi there,

    Could I use Almond Flour instead of the oat flour? Do you think it would be the same amount or less. I haven’t baked with almond flour yet but I read another recipe that said it makes for a more dense bread.

    • says

      Well, the thing about almond flour is that it does not hold together the dough as well as oat flour. It also has a quite distinct taste, sorta tastes like marzipan. I never make anything with 100% almond flour, at most I use 50% and I recommend you do the same. If you would want a more dense bread, try buckwheat, brown rice or quinoa flour instead :)

      If you decide to use one of the latter ones I mentioned in a dessert, use only 50%. Or else you have a far too savory bread. Another simple solution would just to use a bit more oat flour. That should make a denser bread.

      I hope that helped and let me know how it goes!

  6. Laura Carlisle says

    Is it okay to replace the dates with dried apricots? I’ve been baking regular banana bread with them and it’s good. But I’ve recently gone wheat and dairy free and my daughter is now vegan. So we want to try your recipe. Thanks!

    • says

      Of course! Any dried fruit you like can be used as the sweetener instead of dates. I have made this several times using only apricots, and I have yet to hear any complaints :)
      I hope you guys enjoy the banana bread, and feel free to let me know how it went!

  7. Emma says

    I love how simple and healthy the recipe is, which is why I made it! Everyone loved it but we decided that next time we would use half oat flour and half of something else so it is not so dense. I would also add an extra banana and another alternative sweetener of some kind.

  8. jillian says

    when are you going to add the recipe for the almond butter? I keep checking back every so often and am disappointed its not up yet!

  9. Yen says

    Hi, Solveig.The Banana Bread looks so yummy and I want try to make it. I have a few question to ask you. Can I use unsweetened almond milk instead of unsweetened soy milk? If there are other options of using different milk, can you please tell me?

  10. Sue says

    I just made this today for the first time — It is wonderful. I didn’t have any raisins — so I actually added about 1.5 cups of frozen Blueberries since I had them — and it turned out great.

  11. Daniela says

    Hi, this looks amazing and I cannot wait to make it! Your blog is exceptional and I love it, good work! I love how everything you make is super healthy and nutritional as I am a real healthy eater. Just a question though, do you happen to know the nutritional values per serving of this banana bread..? Including saturated fat, calories and sugar. Thank you! :)

    • says

      Hi Daniela,

      As of the moment, I prefer not calculating the nutritional information on my recipes. I believe that eating an unprocessed diet in itself is the healthiest option and therefore do not feel the need to “restrict” myself by counting grams of the various nutrients. I eat a diet rich in fruit and vegetables, and all my recipes are free from processed fats, protein or carbohydrates. Because of this I feel confident that the dishes are low in saturated fat (and calories) without having to count it specifically.

      You can however easily calculate the nutritional information yourself by typing the ingredients and servings into a recipe break-down (such as the one offered through My Fitness Pal).

      Hope this helped and that you enjoy the banana bread! :)

  12. Breanna Rivera says

    I really want to try all of your recipes. They look amazing. But I see you use dates quite frequently in most of your desserts. Dates are kind of difficult for me to get and I don’t really enjoy their taste. Are there any substitutes you could recommend?

  13. Melody says

    your blog is totally amazing. I made your peanut butter cups and choc. molten lava cake and they were phenomenal! just a quick question; does it really matter if I use vanilla essence OR pure vanilla extract? because vanilla essence is weaker than pure vanilla extract, so I don’t wanna use too much pure vanilla. anyways, thanks so much for this recipe!

  14. Melody says

    It really depends on the recipe. Dates are usually added for sweetness, or to hold ingredients together. I think you could get away with substituting with maple syrup or agave nectar in certain recipes.

  15. juliegirl says

    i really looked forward to trying this recipe however i had no dates so i thought i could use applesauce instead ,big mistake inside did not cook well and had no flavor help, help im desperate for some bb gluten free and vegan

  16. says

    I made this just now only subbing almond flour instead of oat flour, sugar instead of dates, and coconut milk instead of soy milk… hoping it turns out ok, my kitchen smells amazing so far!!!

  17. nicola says

    This is the second bread I have made of yours and again it disappeared in a couple of hours. My boys have been missing bread and yours has been just the thing to satisfy their craving. We went gluten free and almost vegan since my husbands cholesterol has gotten out of control and the dr. Told him if he doesn’t go on statins he will most likely have a heart attack. We have completely changed the way we eat and your blog has helped us so much! Thank you thank you thank you. And you are so young. Good for you! Great job on this awesome blog. I have sent it to all my friends who are either vegan, gluten free or who just want to eat healthier.

    Just curious…what do you think about pumpkin purée instead of bananas for pumpkin bread? I think I may try it.

    Thanks again!

  18. says

    Your blog is very inspiring! I am not a big fan of banana’s, to just eat by themselves, but I had tasted this amazing banana and coconut bread in Canada last year, which I just loved. However, when I wanted to recreate the recipe for my food blog, I wanted to make it healthier. Your banana bread has been a good guide line for me to make a healthier version of this yummy banana bread (the combination with coconut is really good). And in general, you are a source of inspiration – I love just browsing your blog and looking at your wonderful recipes. I am a vegetarian myself, but with a dislike for cheese, so I often tend to eat vegan. Your blog helps me make this even easier and make me eat even healthier. I think your blog is awesome. And it also inspired me to start a baking blog (not always as healthy as your bakes), so maybe you can have a look at my blog as well? Thanks!

  19. Malou says

    Hmm, this banana bread is really awesome! :) I used coconut oil as a spread, delicous! Your site is fantastic, keep going!

  20. Radience says

    I used wholemeal flour (I am not gluten sensitive), replaced dates with date sugar and soy milk with oat milk. Added few more tbsp of oat milk as my batter was a bit dry. It still turned out nice! Thank you for your great recipe! Tomorrow gonna try your peanut butter & banana muffin recipe! Feeling excited.. :)

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!