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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This gluten-free and dairy-free banana bread was my first test batch, and it turned out to be my favorite banana bread ever—gluten-free or not! Made with oats and almond flour, sweetened with maple syrup and bananas, and boosted with ground flax for extra fiber. I’m allergic to egg yolks, so I used egg whites instead, and it still turned out fantastic! Feel free to use whole eggs if you prefer. The bread is moist, naturally...
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Ground oats in a blender or food processor until fine.
Mash bananas in a bowl, then mix all wet ingredients together until combined.
In another bowl, mix all dry ingredients together until evenly distributed.
Combine dry ingredients with wet ingredients and mix well until a smooth batter forms.
Pour the mixture into a well-greased loaf pan or line it with parchment paper.
Sprinkle chocolate chips on top, if using.
Bake at 350°F for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the loaf pan from the oven and cover with aluminum foil for 30 minutes to steam cook and moisten the bread.
Place the loaf on a wire rack to cool for another 15–30 minutes before slicing.
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If you prefer whole eggs, substitute 2 whole eggs for the 3 egg whites.
Use parchment paper to line the loaf pan for easier removal and cleanup.
For extra sweetness, add more chocolate chips to the batter instead of just sprinkling them on top.
Can I use whole eggs instead of egg whites?
Yes, you can substitute 2 whole eggs for the 3 egg whites.
What can I use instead of almond flour?
You can try using a gluten-free all-purpose flour blend, but the texture may vary.
How do I know when the banana bread is fully baked?
Insert a toothpick into the center; if it comes out clean, the bread is done.
Can I skip the chocolate chips?
Yes, the chocolate chips are optional and can be omitted without affecting the recipe.
How should I store the banana bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
