Banana Bread: Gluten Free and Refined Sugar Free

Gluten free banana bread from oat flour.


Mmm…I love banana bread! It’s warm and delicious and reminds me of growing up. I love bananas in general so it’s no wonder that I love banana bread. Bananas are one of those food items that tend to go ripe really quick. How many times have you had left over bananas and let them go to waste? I am guilty as charged! But this time, I decided to put those bananas to good use and made a delicious gluten free banana bread.

I’m not necessarily a “gluten free” person but I am a “refined free” person. I have adopted a whole food diet for the most part (except for a fun meal once a week and special occasions). So when I make a recipe, I try to use as many whole ingredients as possible. I like to stay away from processed ingredients, refined white flours and sugars (especially corn syrup and any type of it). Most of the guests that come to our weight loss boot camp are concerned with gluten so I thought this recipe would be great to share with them as well as a make ahead snack or breakfast for during the week.

This recipe is really good (if I do say so myself). I adapted it from The Baker Mama (original link at bottom of post). It’s so easy to make, not overly sweet and only contains a handful of ingredients. I like simple, delicious and nothing complicated when it comes to baking – this fits the bill.



*If you like your banana bread a little sweeter, add in some extra honey or a few tablespoons of coconut sugar.



  1. Preheat oven to 350

  2. Line a 9×5 bread pan with parchment paper

  3. Add all ingredients (except 1/8 c of the walnuts) to blender or vitamix and blend until completely incorporated and smooth. This part is so easy and because of it, I’ll make this bread over and over. Blending vs having to mix and use a number of utensils makes life easy when baking!

  4. Garnish the top with sliced banana (optional) and the rest of the chopped walnuts.

  5. Bake for 20 – 25 minutes depending on your oven.

  6. *I broiled this bread for just a few minutes after baking to give the top more of a browned, crispy texture. It was fantastic! This is totally optional though.

  7. Let cool completely before serving.

  8. Store sealed and covered in refrigerator.



Feel free to get creative with the recipe. Add chocolate chips, mix up the nuts or try a different type of sweetener (honey, maple syrup, etc). In addition, I like to add cinnamon and nutmeg from time to time to give it a slightly different taste.

I used old fashioned gluten free rolled oats because it’s what I had on hand. I would suggest rolled oats vs quick cooking oats but you can try what you have. In addition, the oats don’t have to be gluten free if you don’t have gluten free oats at home or if you’re not sensitive to gluten. I also used VERY ripe bananas and they worked out just fine. The bread was still delicious. Use what works for you!

This recipe was adapted from this original Banana Bread recipe.

If you have any questions about this recipe, please leave them in the comment section below. Also, if you make the recipe, let us know how you liked it! We love the feedback. Do you struggle at all with healthy recipe inspiration? If so, check out our Health & Wellness coaching or join us for a weight loss boot camp to get inspiration for good tasting, clean food.