Healthy Gluten-Free Banana Bread with Oat Flour and Walnuts
A wholesome banana bread made with oat flour, almond meal, and coconut oil instead of traditional butter and wheat flour. The combination of very ripe bananas and coconut sugar creates natural sweetness while flax eggs provide binding without dairy or eggs. Ground walnuts add texture and healthy fats. Perfect for breakfast, snacks, or dessert when you want something satisfying yet nutritious. This version delivers the classic banana bread flavor and moist crumb while accommodating gluten-free and vegan dietary needs.
Ingredients
- 1 cup + 2 tablespoons mashed very ripe bananas, about 3 medium bananas
- 3 tablespoons coconut oil, melted
- 3 tablespoons coconut sugar
- 1 flax egg golden ground flaxseed, 1 tablespoon + 3 tablespoons water, whisked together, set for 15 minutes
- 1 teaspoon pure vanilla extract
- 1 ½ cups gluten free oat flour, very finely ground
- ¾ cup almond meal
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup walnuts, chopped(optional)
- 2 tablespoons walnuts, chopped for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line an 8-inch loaf pan with parchment paper
- 2
Mash bananas until smooth in a large mixing bowl
- 3
Whisk in coconut oil, coconut sugar, flax egg, and vanilla until well incorporated
- 4
Add oat flour, almond meal, baking powder, baking soda, and salt to the same bowl
- 5
Whisk dry ingredients then fold with spatula until no flour patches remain
- 6
Fold in walnuts if using
- 7
Transfer batter to prepared pan and smooth into even layer with slight rise down center
- 8
Cut a slit slightly off center with butter knife
- 9
Optionally sprinkle remaining walnuts on top and press lightly
- 10
Bake for 40-60 minutes until toothpick comes out clean with just a few moist bits
- 11
Cool in pan on rack for 1 hour
- 12
Transfer to cooling rack with parchment and cool 1.5 hours more before slicing
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Make sure homemade oat flour is ground very finely to prevent coarse texture
The batter will be thick - do not add extra liquid as this is normal
Good to Know
Store covered at room temperature for 3 days or refrigerate up to 1 week
Can be made 1-2 days ahead and stored covered
Slice when completely cool for clean cuts
Common Mistakes
Use very finely ground oat flour to avoid gritty texture
Don't overmix once flour is added to prevent tough bread
Cool completely before slicing to prevent crumbling
Substitutions
Nut-Free Alternatives
General Alternatives
standard egg substitute
FAQ
Can I make this without nuts?
Yes, simply omit the walnuts or replace the almond meal with additional oat flour for a nut-free version.
What if I don't have coconut oil?
You can substitute melted butter or neutral oil like vegetable oil in equal amounts.
How long does this banana bread keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.