# Gluten-Free Banana Bread with Oat Flour and Coconut Oil (No Xanthan Gum) > 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. Canonical URL: https://www.topshelf.recipes/recipes/gluten-free-banana-bread-oat-flour-coconut-oil-no-xanthan-gum ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 20, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 55 minutes - Total Time: 70 minutes - Servings: 4 - Difficulty: Easy - Category: Breakfast ## Ingredients ### Preheat oven and combine dry ingredients - 1 3/4 cups Oat flour (certified gluten-free) - 1 tsp Baking powder - 1/2 tsp Baking soda - 1/2 tsp Salt ### Prepare wet ingredients - 3 medium Ripe bananas (mashed) - 2 large Large eggs - 1/3 cup Coconut oil (melted) - 1/4 cup Pure maple syrup - 1 tsp Vanilla extract ### Add mix-ins and bake - 1/2 cup Chopped walnuts (optional) ## Instructions ### 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. ### 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. ### 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 618 kcal - Protein: 12.6 g - Carbohydrates: 75.8 g - Fat: 30.9 g - Saturated Fat: 16.1 g - Trans Fat: 0 g - Fiber: 9.5 g - Sugar: 13 g - Added Sugars: 12.3 g - Cholesterol: 0 mg - Sodium: 295 mg - Potassium: 672 mg - Calcium: 103 mg - Iron: 4.1 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Buttermilk Ricotta Pancakes](https://www.topshelf.recipes/recipes/buttermilk-ricotta-pancakes-brown-butter) - [Overnight Oats Base with 5 Flavor Variations](https://www.topshelf.recipes/recipes/overnight-oats-base-5-flavor-variations) - [Greek Yogurt Protein Gelato](https://www.topshelf.recipes/recipes/greek-yogurt-protein-gelato) - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)