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Gluten-Free Banana Bread with Coconut Oil

  • Author: Chew Out Loud
  • Yield: 8 1x


With this Gluten-Free Banana Bread, you truly have it all: no refined sugars, no dairy, and clean-eating yum. You won’t miss a beat of flavor. It’s superbly delicious and surprisingly moist!


  • 2 1/2 cups GF, old fashioned rolled oats
  • 2 cups very ripe, mashed bananas
  • 1/2 cup pure honey
  • 1/3 cup liquid (melted) coconut oil, plus more for pan
  • 1 1/2 TB vinegar
  • 2 tsp ground cinnamon
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp table salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 2/3 cup dried, unsweetened blueberries (or other dried fruit)


  1. Preheat oven to 350F, with rack on lower middle position. Grease the bottom and sides of a 9×5 loaf pan. Set aside.
  2. Blend oats in blender until it becomes oat flour. It should be like powder. Add all remaining ingredients, except for dried blueberries. Blend briefly just until mixture is smooth; don’t over blend. Transfer batter to a bowl and use rubber spatula to fold in dried berries. Transfer into greased pan, evenly spreading out the top. Bake 40-45 min or just until toothpick inserted in center comes out almost clean, with a few tender crumbs attached. Don’t over-bake to avoid dryness.
  3. Let cool in pan completely before serving.


* To be sure this recipe is gluten-free, double check that baking powder, baking soda, etc. are labeled GF.
* For easy removal from pan, wait until bread is completely cooled. Use thin sharp knife to carefully separate bread from edges of pan. Invert over a serving plate and give the bottom of pan a few strong pats. Bread should pop right out.

  • Category: breakfast, brunch, snack