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!
Servings: 10 servings
Calories: 320kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 323mg | Potassium: 202mg | Fiber: 3g | Sugar: 25g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
