It’s not too often that I end up with overripe bananas, but it does happen. In the summer those bananas would go into the freezer for smoothies. Now that fall is here we’re not making as many smoothies, and so when I had several bananas that need to be used in a hurry, I decided to put them into a bread.
This bread is moist, and if you can tolerate oats, I’m sure you’ll enjoy it. Remember, that you need to use gluten-free oats for this since regular oats are often highly contaminated with gluten.
If you only have old fashioned rolled oats and not instant, use the same amount but run them through the food processor a little to break them up. It will help the bread to hold together better.
Recipe: Gluten-Free Banana Oatmeal Bread
Ingredients
- 1/2 c. brown rice flour
- 1/4 c. sorghum flour
- 1/4 c. potato starch
- 1 c. gluten-free quick oats
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. xanthan gum
- 1/2 c. coconut oil (or oil of choice
- 3/4 c. sugar (I used 1/2 c. coconut palm sugar + 1/4 c. regular sugar)
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 c. mashed bananas (about 3)
- 1/4 c. milk (I used almond milk)
- 1/2 c. toasted chopped walnuts (optional)
Instructions
- In a small bowl combine the dry ingredients (brown rice flour through xanthan gum but NOT the sugar).
- In your mixer bowl, beat together the oil, sugar, eggs, and vanilla for several minutes.
- Add the dry ingredients alternately with the bananas and milk, beginning and ending with the dry ingredients (about 1/4 at a time).
- Stir in the walnuts.
- Spoon into a greased 9 x 5 inch loaf pan.
- Bake at 350° for 50 – 60 minutes or until toothpick inserted in the center comes out clean.
Diet tags: Gluten free
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Submitted to Slightly Indulgent Tuesdays.
That bread looks totally delicious, Linda! I bet quinoa flakes could be used instead of oats for folks who can’t eat oats at all, but can eat quinoa.
Shirley
Thank you!
This sounds yummy however some of the ingredients you listed I have never heard of. Could you help me in what they look like and where I can get them. Here is what I am not sure of:
sorghum flour
potato starch
gluten-free quick oats
xanthan gum
coconut palm sugar
Thank you so much for sharing and helping with these ingredients!
Sonya, all the ingredients except for the coconut palm sugar are common gluten-free ingredients. Bob’s Red Mill makes all of them and you can probably find them on Amazon. It is important to use oats that say they are gluten-free. Coconut palm sugar can be found at health food stores and probably on Amazon also. For that matter, you will probably find the other ingredients at a health food store also, and many regular grocery stores now carry them in their health food isle. You would not have to use the coconut palm sugar, though. Regular sugar should work.
Thank you SO much for answering. I am going to be heading to a health food store tomorrow that has a ton of gluten free stuff. cant wait…. If we are just starting out with gluten free what are some ingredients that we will need that we will probly use alot of? Thanks again
I would pick up rice flour and tapioca starch if you plan on baking. I also use millet flour. I would take a look at recipes you think you will want to try and see what ingredients they use. You will probably also want to get gluten-free pasta. I like Tinkyada brand and so do many other people, but there are other good brands. Send me an email if you need more help! Linda (at) glutenfreehomemaker (dot) com.
I made the bread this weekend and it is DELICIOUS!!! It did take the full 60 minutes in my oven and more like 5 bananas(you must have huge bananas). Definitely going into my favorite recipes. Thanks.
Kristine, I’m so glad you enjoyed the recipe. Thanks for letting me know. That’s funny about the bananas. They were normal sized for around here!
I made this tonight and it was so delicious!!! People ate it that didn’t know it was gluten free and raved about it!
I always use REALLY ripe bananas….like to the point that they are black and oozing. I used four and it was perfect.
Thanks once again for an amazing recipe!