Breakfast Gluten-Free Banana Bread Oat Flour No Xanthan

Gluten-Free Banana Bread with Oat Flour and Coconut Oil (No Xanthan Gum)

Name: Gluten-Free Banana Bread with Oat Flour and Coconut Oil (No Xanthan Gum)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.75 cup Oat flour (certified gluten-free); 1 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Salt; 3 medium Ripe bananas (mashed); 2 large Large eggs; 0.333 cup Coconut oil (melted); 0.25 cup Pure maple syrup; 1 tsp Vanilla extract; 0.5 cup Chopped walnuts (optional)

A moist, tender gluten-free banana bread made with oat flour and coconut oil — no xanthan gum required. This easy loaf highlights ripe bananas and a touch of maple syrup for natural sweetness, with optional walnuts for crunch.

0.0(0 reviews)

Prep: 15m · Cook: 55m · Total70 mins

DifficultyEasy

Serves8

AuthorJake

Gluten-Free Banana Bread with Oat Flour and Coconut Oil (No Xanthan Gum)

This banana bread leans on two pantry stars — oat flour and coconut oil — to deliver a loaf that's both reliably tender and naturally gluten-free without a drop of xanthan gum. Oat flour brings a mild, slightly sweet oatiness and a soft, cake-like crumb; paired with mashed ripe bananas and a touch of maple syrup the result is moist rather than gummy, especially when the batter is allowed a short rest so the oat flour fully hydrates. Coconut oil lends a rich mouthfeel and a whisper of tropical aroma, and because it sets as it cools, the loaf has a pleasantly supple slice that firms up without getting dense.

This recipe works particularly well for people who want clean-label gluten-free baking — minimal ingredients, no gums, and accessible swaps. Use very ripe bananas for maximum sweetness and structure, and consider walnuts for a contrasting crunch or chocolate chips for a sweeter loaf. It’s an easy make-ahead breakfast, terrific for packing into lunches, and forgiving enough that a novice baker can expect good results the first time through.

Plan your timing

Enter your target meal time:

5:45 pm–5:59 pm→Preheat oven and combine dry ingredients

5:59 pm–6:13 pm→Prepare wet ingredients

6:13 pm–6:27 pm→Combine wet and dry batter and rest

6:27 pm–6:41 pm→Add mix-ins and bake

6:41 pm–6:55 pm→Cool and serve

Ingredients

Yield

Instructions

Preheat oven and combine dry ingredients

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly distributed and free of lumps.

For this step

1.75 cupOat flour (certified gluten-free)
1 tspBaking powder
0.5 tspBaking soda
0.5 tspSalt

Prepare wet ingredients

In a separate bowl, mash the ripe bananas until mostly smooth, then whisk in the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined. Make sure the coconut oil is not too hot so it doesn't cook the eggs.

For this step

3 mediumRipe bananas (mashed)
2 largeLarge eggs
0.38 cupCoconut oil (melted)
0.25 cupPure maple syrup
1 tspVanilla extract

Combine wet and dry batter and rest

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the loaf tender. Let the batter rest for 5–10 minutes so the oat flour hydrates and the batter firms slightly.

Add mix-ins and bake

Fold the chopped walnuts into the batter if using, then transfer the batter to a greased and parchment-lined 8x4-inch (or similar) loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

For this step

0.5 cupChopped walnuts (optional)

Cool and serve

Allow the loaf to cool in the pan for 10–15 minutes, then use the parchment to lift it onto a wire rack to cool further. For best texture, slice after the loaf has cooled at least 30 minutes; store wrapped at room temperature for 2 days or refrigerate for longer keeping.

Tips from the kitchen

Use certified oat flour

If you need the loaf to be gluten-free for medical reasons, buy certified gluten-free oat flour to avoid cross-contamination; if you grind your own, clean your mill first.

Warm, not hot oil

Let melted coconut oil cool slightly so it's liquid but not hot before whisking into eggs, or you'll end up with scrambled egg bits in the batter.

Hydrate the batter

Resting the mixed batter 5–10 minutes lets oat flour absorb moisture and prevents a gummy texture, producing a more cohesive loaf.

Fold, don't overmix

Stir gently until no dry streaks remain — overworking develops a heavy crumb in gluten-free flours just as it does in wheat batters.

Check doneness smartly

Insert a toothpick into the center; aim for it to come out with a few moist crumbs rather than completely dry, which can indicate overbaking.

Variations & substitutions

Chocolate chip banana

Fold in 1/2 to 3/4 cup semi-sweet chocolate chips for a sweeter loaf; coat chips lightly with oat flour so they don't sink to the bottom.

Lower-fat swap

Replace half the coconut oil with unsweetened applesauce to reduce fat while keeping moisture, and reduce baking time by a few minutes if the top browns quickly.

Nut-free & crunchy

Omit walnuts and stir in 1/4 cup toasted pumpkin seeds and 1/4 teaspoon ground cinnamon for nut-free texture and warm spice notes.

Vegan egg substitute

Use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and add an extra 1/4 teaspoon baking powder; expect a slightly denser crumb but still moist.

Storage & make-ahead

Store the cooled loaf wrapped tightly at room temperature for up to 2 days; because coconut oil firms when chilled, refrigeration will make slices firmer but safe to keep for up to 5 days. For longer storage, slice and freeze portions in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature or warm gently in a toaster oven. Reheat slices briefly to soften the coconut oil for a just-baked texture.

What to serve with it

Serve slightly warm with a smear of almond butter or a dollop of plain Greek yogurt and a drizzle of maple syrup to echo the loaf's sweetness. Pair with a robust coffee or a chai latte to balance the natural sugars, or alongside a fruit salad for a brighter breakfast plate.

Frequently asked questions

Do I need xanthan gum for structure?

No — the eggs and ripe bananas provide enough binding and moisture for a tender crumb, and the short rest lets oat flour hydrate so the loaf holds together without gum.

Can I use regular all-purpose flour instead?

Yes, you can exchange the oat flour for about 1 3/4 cups all-purpose flour, but the texture will be less oat-forward and slightly lighter; omit the coconut oil swap if you prefer a classic buttery flavor.

Why is my loaf gummy in the middle?

Gumminess usually comes from underbaking, insufficient batter rest, or overly ripe bananas with extra liquid — try letting the batter rest, check doneness with a toothpick for moist crumbs, and reduce any additional liquid if substituting wet ingredients.

My top browned too fast — what now?

If the top darkens before the center is done, tent the loaf loosely with foil and continue baking until a toothpick shows moist crumbs; lowering the oven rack a slot can also slow top browning.

How ripe should the bananas be?

Best results come from bananas with heavy brown speckling or almost entirely brown peels; they’re sweeter, mash more smoothly, and contribute better flavor and moisture to the loaf.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Preheat oven and combine dry ingredients

Oat flour (certified gluten-free)1.75 cup
Baking powder1 tsp
Baking soda0.5 tsp
Salt0.5 tsp

Step 2: Prepare wet ingredients

Ripe bananas (mashed)3 medium
Large eggs2 large
Coconut oil (melted)0.38 cup
Pure maple syrup0.25 cup
Vanilla extract1 tsp

Step 4: Add mix-ins and bake

Chopped walnuts (optional)0.5 cup

Nutrition Facts

Per serving: about 110g

Calories311

Total Fat16.6g

Saturated Fat8.5g

Trans Fat0g

Polyunsaturated Fat1.3g

Monounsaturated Fat1g

Total Carbohydrates35.9g

Dietary Fiber3g

Total Sugars6.7g

Protein6.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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