Oat Flour Gluten-Free Banana Bread
yields: 10 slices, 1 8.5x4.5loaf
Hearty gluten-free banana bread sweetened only with maple syrup and overripe bananas. This loaf is both nut-free and dairy-free, and freezes well so you can have homemade banana bread on demand!
Ingredients
- 94 g (¾ cup + 2 tablespoons) gluten-free oat flour
- 74 g (¼ cup) millet flour
- 70 g (¼ cup + 3 tablespoons) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 14 g (2 tablespoons) Bob’s Red Mill tapioca flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 226 g (8 ounces) mashed overripe bananas, from the counter, fridge, or freezer, 2 to 2½ large bananas, about 1 cup mashed
- ½ cup (160 g) maple syrup
- ⅓ cup (75 g) vegetable oil, or melted coconut oil or butter
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ cup (60 g) milk, dairy or non-dairy
- ½ cup add-ins such as chocolate chips, toasted nuts, raisins, etc., optional
INSTRUCTIONS
- Lightly grease an 8.5x4.5 loaf pan and line it with a sling of parchment paper. Preheat the oven to 325°F.
- In a medium bowl, sift together oat flour, millet flour, sweet rice flour, tapioca flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside
- Add the ripe bananas to the bowl of a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer, masher, or fork. Use the mixer or masher to mash bananas until smooth with just a few small chunks remaining.
- Add the oil or butter, maple syrup, eggs, and vanilla to the mashed bananas and mix until well-combined.
- Add the dry ingredients in two parts adding the milk in between, mixing until combined, scraping down the sides as needed.
- Optional: fold in any mix-ins such as chocolate chips or nuts.
- Pour the batter into the prepared baking pan and bake on the middle rack for 55-65 minutes, until the center springs back when touched and a toothpick comes out of the center clean or with a few moist crumbs. Let cool at least an hour before slicing.
- Slice and serve warm or room temperature. Let cool completely before storing. Store extra slices in an airtight container on the counter for up to 3 days, in the fridge for up to a week, or freeze it for up to 3 months.
Notes
Can I use Frozen Bananas?
Frozen overripe bananas work great for banana bread! Weigh out the bananas into a bowl, then defrost at room temperature or in the microwave. You'll notice the bananas release liquid when defrosted. Go ahead and add all that to you mixing bowl! It's the good stuff.
That being said, banana bread is so forgiving! If you don't have or cannot eat one of these flours, see below for my substitution recommendations.
- Gluten-Free Oat Flour: You can make your own by grinding up gluten-free rolled oats in a food processor or blender, then sifting out any big pieces. Measure by weight as homemade gluten-free oat flour is less finely ground so the volume per weight will be different. You can also sub in by weight: Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend, or a combination of sorghum flour and a tad more tapioca flour (Something like 76g sorghum flour and 18g more tapioca flour).
- Millet Flour: You can sub in by weight: teff flour, brown or white rice flour, or Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend. Alternatively, sub in just 16g coconut flour (coconut flour is much more absorbent, so you need less flour than millet). If you can tolerate nuts, you can also replace the millet flour with 98g super-fine blanched almond flour (almond flour is less absorbent and more moist than millet, so you need more flour than millet).
- Sweet Rice Flour: Sweet rice flour is the most difficult flour to substitute in gluten-free baking. My best recommendation is to sub in by weight with Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend (which also contains sweet rice flour).
- Bob's Red Mill Tapioca Flour: You can sub in by weight with arrowroot starch, potato starch, or equal parts more oat flour and sweet rice flour, by weight.
