Gluten-free Banana Oat Bread

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!Banana bread is one of those recipes like chocolate chip cookies.  Everyone has a favorite, and there are probably thousands of different banana bread recipes out here on the interwebs.  (Actually, Google tells me that there are 7.89 million hits for banana bread recipes.  Seriously?  7.89 million?  Woah.)  I grew up eating banana bread all the time when I was a kid…and understandably so.  It’s an easy, delicious bread recipe that also happens to be a great way to use bananas when they get a bit too overripe.  It’s a classic, and everyone should have a good go-to banana bread recipe.

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!As I mentioned, my mom made banana bread all the time when I was growing up.  It showed up in several different forms, and it was always delicious.  Full loaves, mini-loaves, muffins.  The only difference was how long you baked it.  (Truth be told, I’ve always been partial to the full loaves.  The end pieces are the best, and my mom and I would “fight” over who got the glorious edge pieces.)  In fact, I believe my mom’s banana bread recipe was the very first thing I ever baked on my own.  Seriously.  The first.  So what in the, I say what in the name of Jesse James am I doing changing her recipe?

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!I’ve become incredibly fond of adding oats to my bread recipes, so I decided to go for it and add some oats to my mom’s classic banana bread recipe.  I wasn’t sure what exactly would happen, but I had a good feeling about it.  Oats provide a great texture in breads, and plus it’s kinda fun to top the bread with oats before it goes in the oven.  I grabbed some bananas at the market recently, and I purposely let them turn a bit brown.  Those bananas were destined for this Banana Oat Bread, and I wanted them to be super ripe.

I baked up a full-sized loaf (my favorite!) of this Banana Oat Bread one afternoon.  My wife came in the door not long afterwards and grabbed a piece for a quick snack.  The look on her face said it all.  In fact, she actually said that she thought the Banana Oat Bread was better than the version without oats.  (Sorry, Mom!)  I thought she was spot-on, too.  The oats provided an awesome structure and flavor to the bread.  Banana bread is normally a breakfast type of thing around our house, but we totally ate a slice of this Banana Oat Bread for dessert that night.  (And I got the end piece…so all was good in the world of banana bread.)

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!Not only did I use Old-Fashioned Rolled Oats from Bob’s Red Mill in this recipe, but I also used this as an opportunity to try their Gluten Free 1-to-1 Baking Flour.  I’ve dabbled with a couple of non-wheat flours, but I must admit that gluten free baking is not my forte.  There was a time when we lived back in Atlanta when we thought that my wife would have to eat gluten free, though.  We tried it for a couple of weeks, and honestly I was less than impressed.  (We tried a gluten-free pasta that claimed it tasted just like regular pasta.  It didn’t.  Not even close.)  Fortunately, we found out that my wife wasn’t allergic to gluten.  Given my propensity for baking, that was pretty much akin to a kid coming down the stairs on Christmas morning to see if Santa had come during the night.

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!But back to the Gluten Free 1-to-1 Baking Flour.  I was a bit skeptical since I know that the baking properties of wheat flour are hard to mimic.  But this flour totally worked!  It’s a combination of rice flour, potato starch, sorghum flour and xanthan gum…and it works like a charm.  You just substitute it into your regular baking recipes instead of wheat flour, and *boom* you’ve got a gluten-free recipe.  (You do have to make sure that all of the other ingredients in the recipe are still gluten-free, of course.)

Lucky for me, Bob’s Red Mill’s Rolled Oats are naturally gluten-free, so I was all set.  Don’t tell my mother, but I think I may have just updated her classic banana bread recipe.  The oats in the bread provided a depth of flavor that leaves you wanting another slice.  Just don’t expect to get an end slice…I’ve already eaten both of ’em.

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!

Gluten-free Banana Oat Bread

The addition of oats into this classic banana bread recipe yields a delicious Banana Oat Bread that will leave you begging for another slice!
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings
Calories: 320kcal


  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 3 ripe bananas mashed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • ¼ cup milk
  • ¾ cup pecans chopped (optional)
  • 1 cup gluten-free flour see note
  • 2/3 cup + 2 Tbsp rolled oats divided
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt


  • Preheat oven to 350°F.
  • Grease and flour 9”x5” loaf pan; set aside.
  • Cream together the butter and sugar until well combined.
  • Add bananas, eggs, vanilla, lemon juice, milk and chopped pecans (optional); mix until well combined.
  • In a separate bowl, sift together the flour, 1 cup of oats, baking soda, cinnamon and salt.
  • Add dry ingredients to the bowl with the bananas; mix until just combined. (Tip: Do not overmix at this stage!)
  • Pour batter into greased loaf pan. Sprinkle remaining 2 Tbsp of oats evenly across top of batter.
  • Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  • Let bread cool before removing from pan.


I used Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour. Traditional all-purpose flour may also be used, although the recipe would no longer be gluten free.

This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own.  Thank you for supporting the brands that support Spiced!

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.


  1. Oh my gawsh – you made this for me right?!?! Well, at least for Lil Shashi cos she’s the one with gluten issues and seeing we are a pkg deal, I’ve been baking gluten free for awhile now. And lemon juice in banana bread is just plain BRILLIANT, David! I have a banana bread dealer – a little old lady a couple houses down – who is kind enough to drop off a loaf every now and then so I haven’t ever tried making my own – but, this GF free version – with LEMON – I gotta try! Duuude – thank you for this recipe! Hope you and Mrs. Spiced have a wonderful weekend!

    1. I did indeed bake this loaf for you, Shashi! How did you know?? (Well, to be honest, I baked it for Lil Shashi…but someone needs to deliver it to her. That’s where you come in. And you can take a slice as payment for your delivery services. Haha!) This bread is killer, too, Shashi! Give it a shot sometime when the little old lady down the street hasn’t stopped by in a while. 🙂

    1. Yes! We are of the same mind, Manali. 🙂 Oats in quick breads produce such an awesome texture. I mean I love oatmeal in the mornings, but now all I want to do with my oats is put them in all of my quick bread recipes. Haha! Have a great weekend!

  2. Hi David! I love banana bread and oats. I have a friend who brings me bags (as in many) of Georgia pecans and bananas when he wants me to make him some! Works out quite well for both of us! Surprisingly enough where we live I can only get Bob’s Red Mill products at the Odd Lots store!

    1. Oh, can I just tell you how jealous I am about the bags and bags of Georgia pecans, Dorothy? I grew up in Charleston, SC, and we used to go visit my grandparents in upstate SC quite often. They had a huge (I mean HUGE) pecan tree in their yard. As a kid, I didn’t appreciate as much as I would now. What I wouldn’t give to have a pecan tree in my backyard. Oh, and surprisingly enough, our odd lots store (Ocean State Job Lot) has the best selection of Bob’s Red Mill products in the area…by far! I can find 1-2 of their products in the grocery store, but I usually just hit the other store whenever it’s time to stock up on Bob’s products. Have a great weekend, my Southern friend! 🙂

  3. David, I am creating a recipe soon too with the Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour!!! 😛 I love it. . and love this banana oat bread . . I’ve been kind of testing things to see if I notice a difference by limiting my gluten in-take. . we’ll see if my assumptions are correct over the next few months. love this and can’t wait to get baking!!!

    1. Bob’s Red Mill’s Gluten Free Flour is totally amazing, Alice! I am a gluten lover. I mean I can down a loaf of bread like it’s my job (which it kinda is…haha), and I absolutely love Bob’s GF flour. Have fun baking…and I can’t wait to see what sort of awesome baking recipe you will come up with. 🙂

  4. Recipes “firsts” are always the best 🙂 I have a chocolate chip cookie recipe that I can’t find again now, but it was so simple and it was my first, and we loved it. I love the idea of oats here! And thanks for sharing your recipe with us 🙂 I’ll save this one for the books.

    1. I totally agree, Ala! First recipes are usually favorites…which is probably why they became ‘first recipes’ to begin with, right? Oats are an awesome addition to quick breads…give it a shot next time! 🙂

  5. the ends- THE ENDS! That is legit where the goodness lies! I love adding rolled oats to muffin tops but never thought to add it to sweet breads- Need to try it!

    Also…that is a tonne of banana bread recipes!

    1. I totally agree, Arman! I’ll fight folks for the ends. Like a down-and-out brawl first thing in the morning. Our loaves of break around here are always missing the ends…because I do for those first. Haha! Rolled oats are awesome in quick breads…you totally need to try it. And, it is now 7.89 million + 1 banana bread recipes.

  6. Well. There are no any Friday/Saturday cookies. Or donuts. But you’ve got quite a delish option. Although I don’t really like banana bread for being (usually) a bit soggy, I would definitely give a try your version since it looks great and cause of using my favorite oats! And this time I totally agree to pair it with a cup of coffee:)

    1. Oh man, this banana bread is legit, Ben. I know what you mean about how it can be a bit soggy, and that’s why I almost always throw my slice of banana bread in the toaster oven. The oats in this bread took it to a whole new level, too. Coffee + slice of banana oat bread = perfect way to start the week!

      1. You know David, I’ve never figured out that that way (haha). It should be great after toasting. You’ve almost egged me on giving banana bread a try – good job! 🙂

  7. This is one scrumptious loaf! Looks so tender on the inside and the addition of oats is a fabulous idea David.
    We all should own stock in Bob’s Red Mill’s because all the oats and baking mixes we use on daily basis. 🙂 We are always fighting over who gets the crunchy ends and many times both ends miraculously disappear!

    1. Haha! I totally hear ya about owning stock in Bob’s Red Mill. We keep our cabinet perpetually stocked with their awesome grains and flours. I’m glad there’s someone else out there who understands the fight over the end slices of banana bread. Our breads always look so odd because the end slices are missing almost immediately! 🙂

    1. Thank you so much, Christina! I was skeptical about changing my mom’s “famous banana bread” recipe…but the oats added such an awesome new layer of flavor. I think mom’s “famous banana bread” just became Dave’s “famous banana oat bread” instead! 🙂

    1. Hahaha! I would totally trade you some banana bread for some of those delicious cookies of yours, Kevin! We usually just send extras in with my wife for her coworkers, but I decided to keep this banana bread entirely for ourselves. But if you were our neighbor, I would have parted with a slice or two! 🙂

  8. So we can be banana bread eating buddies because my mom and I always fought over the center pieces!!! Hooray! This loaf looks so divinely moist and I love the oats on top! Pinned to my secret board of things to try asap. {shhh it’s a secret!} But seriously I have no fewer than 12 bananas just shy of rotten on my counter. #blameschool

    1. Wait, you have a secret board? You have all sorts of secrets, Lindsey! But yes, you can have all of the middle pieces as long as the end pieces are mine. And I might just cut off the edge “piece,” too. Yup, I have a problem. But if banana bread edge piece obsession is the worst problem I’ve got going on, then I think I’m ok with that!

  9. I am a huge fan of banana nut bread and when you have a good recipe you don’t stray from it much so I applaud you for taking a baking risk! 🙂 This bread looks amazing and I’ve been wanting a slice since I saw the recipe come into my in-box. I made an Irish Soda bread with oats this year and I felt the oats were a really nice enhancement to the bread so I can see the same with this banana nut bread. Kudos for changing up a classic and scoring a win!

    1. I was actually pretty nervous to stray away from my tried-and-true banana bread recipe, Tamara! But you know what they say…rewards come to those who take the risk (or something like that). I’ve definitely taken some risks in the kitchen that just didn’t work at all. As in they downright failed. But the oats in this banana bread were a hit! Now I’m intrigued by the oats in Irish Soda bread. I love Irish Soda Bread in the winter…but I’ve never used oats in mine. Time to take a new risk! 🙂

  10. Dear David,

    This oat banana bread is the first I’ve made by you. And boy oh boy is it a gem. I’ve been GF for the past 4 years and haven’t found something so wonderful as this. Thank you so much


    1. Hey there, Dorothea! Thank you so much for coming back and leaving such a kind comment about this bread. It really is quite delicious. I find that the toasted oats add such a delicious flavor. And I am a huge fan of that 1-to-1 gluten free flour from Bob’s Red Mill! It’s incredible how easy it is to convert your favorite recipes over to gluten-free versions. In fact, I did another post using that flour here: It’s not quite gingerbread season yet, but it’ll be here soon! 🙂

      Happy baking, my friend…and thanks again for commenting. It really means a lot to me!!

  11. I made this and it was incredible! I just reduced the sugar – I used about a 1/4 cup of sugar and a 1/4 cup of honey. Two large bananas. Best gluten free banana bread I have found yet. Thank you!

    1. Hey there, Jackie! Thank you so much for coming back and leaving such a nice comment. This banana bread is just a slight twist on the recipe that my Mom used for many, many years…and it really is my favorite. I love the idea of using honey in this one! So glad this turned out well for you…I hope it becomes a family favorite around your house like it is around here! 🙂

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