Banana Oatmeal Bread

banana oatmeal bread

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.

Banana Oatmeal Bread
  • ½ cup brown rice flour
  • ¼ cup sorghum flour
  • ¼ cup potato starch
  • 1 cup gluten-free quick oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • ½ cup coconut oil (or oil of choice
  • ¾ cup sugar (I used ½ c. coconut palm sugar + ¼ c. regular sugar)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups mashed bananas (about 3)
  • ¼ cup milk (I used almond milk)
  • ½ cup toasted chopped walnuts (optional)
  1. In a small bowl combine the dry ingredients (brown rice flour through xanthan gum but NOT the sugar).
  2. In your mixer bowl, beat together the oil, sugar, eggs, and vanilla for several minutes.
  3. Add the dry ingredients alternately with the bananas and milk, beginning and ending with the dry ingredients (about ¼ at a time).
  4. Stir in the walnuts.
  5. Spoon into a greased 9 x 5 inch loaf pan.
  6. Bake at 350° for 50 – 60 minutes or until toothpick inserted in the center comes out clean.


Submitted to Slightly Indulgent Tuesdays.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. 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.


  2. Thank you!

  3. 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.

  4. Kristine Stevens says:

    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!

  5. 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!

  6. Hi Linda,
    We are gluten free in our home, but my daughter does not like bananas. I know, crazy. Is there something else I can substitute for bananas? Maybe applesauce? Also, why do you split the sugar between Coconut Palm & Regular?

    Also, I am eager to try millet flour, can I substitute that for the brown rice flour?

    • Hi Kim. I sounds like you are interested in experimenting, and I encourage you to just go ahead and try things. I don’t know how a substitute for bananas would work in this particular recipe, but it’s worth a try. Pumpkin might be good this time of year. You could definitely replace regular sugar for the coconut palm sugar without any problems. I like using it as a healthier, low glycemic sweetener, but it is more expensive. I think using millet flour in this is a great idea, but you don’t want to try multiple substitutions at once. Start out subbing something for the bananas, then if that turns out well, try using millet flour the next time.

  7. My 11yr old found this recipe and helped me make them…it was a hit all around! Very moist. We substituted chocolate morsels inetead of nuts.

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