This healthy banana bread recipe is easy to make, naturally gluten-free, and full of the best rich banana-y flavors.
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup tightly-packed mashed ripe bananas
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
- Prep oven and bread pan. Preheat oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper, or lightly grease with cooking spray. Set aside.
- Mix dry ingredients. Purée oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
- Mix wet ingredients. In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
- Bake. Pour the batter into the bread pan and spread it out evenly. (If you would like a sweeter bread, you can sprinkle the top of the batter evenly with turbinado sugar.) Bake for 45-55 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove pan from the oven and place on a cooling rack for 5 minutes.
- Serve. Serve warm. Or let the bread cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Oat flour amount: If using store-bought (pre-ground) oat flour, you will need 240 grams (which equals 2 cups or 8.4 ounces) of oat flour. As always if you are making this recipe gluten-free, double-check the label to see that your oats are certified gluten-free.