Oatmeal Banana Nut Bread ~ Easy Gluten Free Recipe

oatmeal banana breadThis Oatmeal Banana Nut Bread is a  gluten-free recipe, but is made entirely  with common ingredients found in most kitchens.  So many gluten-free  dessert recipes have a daunting list of ingredients that are often expensive and difficult to find.  With the holidays coming up, I thought an easy gluten-free dessert that used standard pantry items would be helpful to many readers.

I often use ground oatmeal in my baked goods, but usually in conjunction with another flour.  This time, as I was about to add some brown rice flour, I thought about how few of my readers have this on-hand, and how it didn’t really seem to improve most of the baked goods I have used it in.  I’d been curious about how the results of going with straight oat flour would be, and I was about to find out.

The result was incredibly moist and damn delicious! Forget the gluten-free flour, and just grind old fashioned oats in your food processor.

Oatmeal Banana Nut Bread (gluten-free)

Oatmeal Banana Nut Bread ~ Easy Gluten Free Recipe
Recipe type: Dessert
Cuisine: Gluten-free, Healthy
Prep time: 
Cook time: 
Total time: 
Oatmeal Banana bread is an easy recipe for gluten-free dessert, using common ingredients.
  • 2 cups old fashioned oats*
  • 1 tsp. baking soda
  • ½ tsp Kosher salt
  • ½ tsp cinnamon
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 medium bananas mashed (approx. ¾ cup)
  • ½ cup applesauce
  • ½ cup low fat buttermilk
  • 2 tbs melted butter
  • 2 tbs. canola or olive oil
  • ¾ cup light brown sugar
  • 2 tbs. honey
  • ¾ to 1 cup chopped walnuts (I like it with a cup, but that is probably a little too nutty for many people)
  1. Preheat oven to 350 degrees.
  2. Pulse the oatmeal in food processor until consistency of flour.
  3. Add the baking soda, salt and cinnamon, and pulse to mix.
  4. Beat eggs in a large mixing bowl. Add vanilla, bananas, apple sauce, buttermilk, butter, oil, brown sugar and honey. Mix well.
  5. Add the oat flour mixture to the bowl and mix thoroughly.
  6. Fold in the nuts, until evenly distributed.
  7. Coat loaf pan with non-stick cooking spray, and pour batter in.
  8. Bake approximately 1 hour. Outside will start to brown up, but it will stay moist.
For those particularly sensitive to gluten, make certain your oats are certified gluten-free. Most are grown and processed in the vicinity of wheat.



  1. says

    That looks divine! I love banana nut bread, and oatmeal raisin cookies, so I’m sure I’d love this!

  2. says

    Bananas give me wicked heartburn, but that would never stop me from eating something so delicious looking!!

  3. says

    Can old fashioned oats be subbed quick oats?

    I love that this bread is GF and since I love a lot of nuts as well, I’m going to use the amount that you did. YUM!!

    • Robin Gagnon says

      I never have quick oats in the house, so I really couldn’t tell you.

  4. says

    That looks fantastic! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!

  5. Karen says

    This looks very good. I’m bookmarking it so I can make it next time I have bananas in the house.

  6. Danielle says

    Just so you know, old fashioned oats and quick oats are NOT gluten free! They are often grown in rotation with wheat, processed in the same facilities, on the same machines and transported in the same trucks. If you are GF for health reasons, do NOT use old fashion oats unless you have found a certified gluten free product!

    • Robin Gagnon says

      While oats contaminated with wheat are common, most of my gluten-free friends eat them. It is a good point though, that if cooking for a guest who is GF labels should be carefully checked for compliance.

    • Bonnie says

      Just to let you know, Bob’s Red Mill makes gluten free old fashioned oats.

      • Robin Gagnon says

        They offer GF quick oats as well.

  7. Doreen says

    I made this recipe and was wondering if it can be frozen?

    • Robin Gagnon says

      I don’t see any reason why not. It doesn’t last long enough around my house to find out though.

  8. Emily says

    I have old fashioned oats but nothing to grind them with! However I have almond flour almond meal and coconut flour would any of these work? (Gf is all new to me and I’ve never really baked….like ever haha….help)

    • Robin Gagnon says

      Ground oats, almond flour and especially coconut flour all have very different properties & are not easily substituted for each other. Oats are easily ground in a food processor or even a blender. Just one note though, if you are doing a GF diet due to a significant allergy, make sure your oats are certified gluten free. Most are processed in plants that also process wheat, and the two get a little intermingled, so they may not be fully gluten-free.

  9. Deb says

    I made this today and they are delicious. I made a couple of changes. I used Almond Milk instead of buttermilk and date syrup instead of honey. I baked it in muffing tins, it yielded 12 muffins. Baking time was 25 minutes in a preheated oven 350′. I put it into my diet organizer and the calorie count is 235 per muffin (I used .5 cup of nuts). I also froze 8 of the 12 since I live alone.

    • Robin Gagnon says

      Thank you very much for sharing the changes you made, along with muffin cooking time. I am certain this will come in handy for another reader.

  10. Runningpups says

    Wow, is that good!!! Especially warm . . . Not too sweet, wonderful texture, great way to use frozen over-ripe bananas and leftover buttermilk.

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