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

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

1. 1

   Step 1: 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 3/4 cupsOat flour (certified gluten-free)
   • 1 tspBaking powder
   • 1/2 tspBaking soda
   • 1/2 tspSalt
2. 2

   Step 2: 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
   • 1/3 cupCoconut oil (melted)
   • 1/4 cupPure maple syrup
   • 1 tspVanilla extract
   
3. 3

   Step 3: 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.
   
4. 4

   Step 4: 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

   • 1/2 cupChopped walnuts (optional)
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.