The Best Gluten-Free Honey Banana Bread Recipe
What could be better than a fresh loaf of banana bread to get you through a snowy, chilly week? This bread is so easy to make, it’s gluten-free, dairy-free, and perfectly sweetened with only honey and bananas!
To me, the mark of good banana bread is dense, fluffy, moist, lightly sweet, and delicious. This bread definitely hits all the marks. It’s also incredibly easy to make! The recipe only requires two mixing bowls, a spoon, and a loaf pan! It’s seriously foolproof. Just follow my recipe and you’ll have a warm loaf of healthy banana bread in under an hour!
Ingredients in Banana Bread:
- Bananas: The more brown and spotty (ripe) your bananas are, the sweeter your banana bread will be!
- Egg
- Vanilla
- Honey
- Oat Flour: It’s incredibly easy to make your own oat flour at home! Just put some rolled or old-fashioned oats in your blender/food processor, and pulse until the oats break down into a flour consistency. Oats are naturally gluten-free, but use a certified gluten-free brand if you have an allergy.
- Baking Powder
- Baking Soda
- Cinnamon
- Kosher Salt
I love serving my banana bread warm, soon after it’s done baking. Or, if I enjoy it after it’s cooled, I usually microwave it for 20 seconds to give it that fresh-out-of-the-oven feel! To serve, enjoy it as is, or top your banana bread with peanut butter or a drizzle of honey for an extra cozy, delicious flavor. Topping your slice with a protein like nut butter also helps provide you with a more filling, balanced meal!
If you want to store your banana bread for a longer period of time, see my tips below for freezing your banana bread and keeping it super fresh for up to 3 months!
How to Freeze Banana Bread:
- Once the banana bread is completely cooled, cut it into slices.
- Wrap each slice in plastic wrap and be sure the wrap is completely sealed with no air pockets inside – this ensures that your bread doesn’t get freezer burn!
- Place the wrapped slices in a freezer-safe, plastic gallon bag and store in the freezer for up to 3 months.
- To serve, let the slice thaw at room temperature for 30 minutes, or reheat in the microwave for 20-30 seconds!
Be sure to tag me on Facebook or Instagram if you make this recipe. I’d love to hear what you think! Enjoy!
Gluten Free Honey Banana Bread
Equipment
- 9×5 Loaf pan
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1 egg
- 1 tsp vanilla
- ⅓ cup honey
Dry Ingredients
- 1 ¾ cup oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp kosher salt
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan or line with parchment paper. Set aside.
- In a medium mixing bowl, mash bananas. I like to use a fork or potato masher. Add the rest of the wet ingredients to the bananas and stir until well combined.
- In a separate, large mixing bowl, add all dry ingredients and stir to combine.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Pour batter into your loaf pan and bake for 35-40 minutes or until a toothpick comes out clean when poked in the center.
- Let cool in the pan for 10 minutes, then remove the bread from the pan and transfer to a cooling rack to cool completely. Enjoy!
Notes
- If your banana bread is browning too much for your preference during bake time, loosely tent some foil over the top of your pan.
- Once completely cooled, store leftover bread in a plastic gallon bag at room temperature for up to 4 days.
- To freeze banana bread: Once completely cooled, cut loaf into slices. Wrap each slice in plastic wrap and place the wrapped slices in a sealed, freezer-safe gallon bag to prevent freezer burn. To serve, just let thaw at room temperature for 30 minutes or heat in the microwave for 30 seconds! Frozen banana bread will stay good for up to 3 months!