My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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gluten free banana bread

I’m finally feeling human again and figured I should celebrate by getting my rear end back into the kitchen.

Banana bread has been on my must make list since oh, I don’t know, the day I went gluten free?  You know, one + a half years ago…

This has been a long time coming.

gluten free banana nut bread | edible perspective

If you’ve been around here for awhile then you’ve come to know my typical process when it comes to baking. 

Trial after trial after trial.  But not today!  One and done!

You may remember last summer I successfully made GF zucchini bread, GF zucchini snack cake, and GF + vegan zucchini bread after a few major flops.

gluten free banana nut bread | edible perspective

My goal with gluten free baking is to create recipes that are simple in process, use only a few types of flour, and don’t include starches or gums.  At the same time I strive for a texture that would please anyone’s palette.  I try to make the gluten-free aspect undetectable.

I haven’t tried making any type of yeast bread, but I’m sure in that case the starches and gums may be necessary.

However, with muffins, doughnuts, cakes, and quick-breads they’re really not.

gluten free banana nut bread | edible perspective

When I caught a glimpse of the bread as the oven door squeaked open I could not believe my eyes.

It rose and cracked perfectly.  Possibly better than any bread I’ve never made.

gluten free banana nut bread | edible perspective

Without hesitation, the only words to come out of my mouth were, “holy sh…”

gluten free banana nut bread | edible perspective

Then, the agonizing cooling period. 

Wait 10 minutes.

Don’t eat it.

Take it out of the pan.

Triple cross your fingers it doesn’t stick to the bottom of the pan.

Cool it again.

gluten free banana nut bread | edible perspective

Slice it.

Don’t eat it!!!

Prepare for photographs.

Don’t eat it.

gluten free banana nut bread | edible perspective

Hope that it’s delicious because the minutes you spend photographing keep passing by.

Obsess over the thick crust that formed.

Snap. Snap. Snap.

gluten free banana nut bread | edible perspective

Cover it with banana nut butter spread.

Don’t eat it.

gluten free banana nut bread | edible perspective

Aaaand done.


Holy sh…

gluten free banana nut bread | edible perspective

Print this!

Gluten Free Banana Bread

  • 1 cup gluten free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup almond meal
  • 2 Tbsp flax meal
  • 1/2 + 1/3 cup mashed banana [2 overripe large bananas]
  • 1/4 cup + 1 Tbsp raw honey
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 3 Tbsp safflower oil
  • 3 Tbsp unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup pecans or walnuts [optional]
  1. Preheat your oven to 350*.
  2. Grease and flour your 8x4 bread pan or line it with parchment paper.
  3. In a large bowl stir all dry ingredients—excluding the nuts—together until well combined.
  4. In a medium bowl whisk the eggs together and whisk in all of the wet ingredients including the mashed banana.  Whisk until thoroughly combined.
  5. Pour the wet mixture into the dry and stir with a large wooden spoon until just combined.  Avoid over stirring.
  6. Fold in the nuts and let the batter sit for 5 minutes.
  7. Pour into the bread pan and evenly spread to the edges.
  8. Place on the center rack and bake for 48-58 minutes.  Toothpick test for doneness.  You want a toothpick that is moist but not gooey or bone dry.
  9. Let cool for 10 minutes in the pan then slide a butter knife around the edges to release the bread, turn upside down, and gently shake out.
  10. Let cool for 10-15 minutes before slicing.

notes: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder.  You can easily make oat flour at home by grinding gluten free rolled oats or gluten free steal cut oats in your high speed blender, coffee grinder, or flour mill until it reaches the consistency of flour.  You can do the same with raw buckwheat groats and raw almonds.  To grease + flour your pan [refer to photo 3]: Spread butter using a small piece of parchment paper onto the bottom and sides of the pan. Cover thoroughly. Sprinkle in about 1 Tbsp oat flour into the pan lightly tap on the sides to move the flour around until fully covered. Tap on all sides upside down over the sink to release excess flour.  Feel free to use a 9x5, 8x8, or 9x9 pan but note that the baking times will decrease.

Banana Nut Butter Spread

  • 1 banana
  • 3 Tbsp nut/seed butter [peanut, almond, cashew, sunflower, etc.]
  • 1/4 tsp cinnamon
  • pinch of salt
  1. In a small food processor, a hand immersion blender, or even mashing together with a fork add all the ingredients and process until creamy and smooth.
  2. Scrape the sides of the bowl if necessary.
  3. Best if used immediately but can be stored in a sealed container in the fridge for 1-2 days.  The top layer will brown in the fridge.  Stir before using.

notes: Best if using a firm but ripe banana.


One of my proudest baking moments to date.

I’m back!


Reader Comments (57)

I can't wait to make looks so good! I love when new recipes turn out to be great!
September 24, 2012 | Unregistered Commenterbrandee
This looks fantastic! I have been thinking about cutting down on my gluten intake lately, and now I have a perfect excuse (; I LOVE the idea of the banana nut butter spread.
Now all I have to do is wait for the bananas to ripen (if my family doesn't get to the first!).
September 24, 2012 | Unregistered CommenterAimee
Well that looks absolutely delicious. Time to start baking! Thanks!
September 24, 2012 | Unregistered CommenterCohen @ NYC LASIK
And what a way to get back into the kitchen! I absolutely love nailing a recipe on the first trial, it's a great feeling when you put so much work into it. I can only imagine how incredible this made your house smell too.
September 24, 2012 | Unregistered CommenterKatie @KatieDid
Wow, good work on this recipe. And the first time, awesome! Nothing kills me more than mushy gluten-free bread and looks like yours is far from mushy!
September 24, 2012 | Unregistered CommenterLeanne @ Healthful Pursuit
This sounds delicious and the photos are gorgeous!
September 24, 2012 | Unregistered CommenterGabby @ Gabby's Gluten-Free
This bread looks amazing! I definitely want to make this, and sorry to be one of "those people" but have you ever had success in replacing eggs in your recipes? I'm allergic, but this just looks so good! :)
September 24, 2012 | Unregistered CommenterEating4balance
This bread looks great!
September 24, 2012 | Unregistered CommenterAlly's Sweet & Savory Eats
I love that nutbutter spread! I can think of about a million things that I would slather that on :)
September 24, 2012 | Unregistered CommenterAlexis @ Hummusapien
Banana bread is the very 1st thing I tackled gluten free since it's forgiving but I really wanted to come up with a starch & gum free version- I can't wait to to try this with my next batch of ripe bananas!
September 24, 2012 | Unregistered Commenterheather
This looks phenomenal! Will have to try it this fall, perhaps with pumpkin : )
September 24, 2012 | Unregistered CommenterDana @ Minimalist Baker
@Eating4balance - No worries at all! I expect questions like that! :) I have a few bread recipes that are vegan and gluten free. I'm hoping to make a gf/vegan version of this bread soon. Here are a few links which are all GF and egg-free: [zucch bread] [gooey chocolate cakes] [flat, sandwich bread] [pumpkin cornbread] You can find more on my recipe page -- just look for recipes marked with "v/gf" and you'll be set! :)

@Dana - I will definitely be making pumpkin bread soon!
September 24, 2012 | Registered CommenterAshley
I love your reaction to it! I have had the "don't eat it" and "holy shi*" moments myself!
I am currently on Day 3 of the Whole30; I really hope grains are not an issue for me as I would love to try this recipe!
September 24, 2012 | Unregistered CommenterKel
No lie...I've been sitting here all morning trying to brainstorm a gf bread recipe to make for the week. Waste. of. time. That's what I get for not checking your blog first. Heading out to the store now to pick up some oat flour. This will be happening in my kitchen this afternoon. :)
September 24, 2012 | Unregistered CommenterLori @ forkfuloffreedom
You had me at gluten-free so I was reading step by step preparing mentally to make this one day soon and then I nearly fell off the chair when you mentioned Banana Nut Butter Spread. Holy sh... hahaha! This looks and sounds amazing!!! Glad to see you're back in full force.
September 24, 2012 | Unregistered CommenterMichaela {au naturel design}
This looks sooooo good! I know exactly what you mean about that "holy SH--!" moment when something comes out of the oven... The thought I often have is "pleeeeease let it taste as good as it looks, pleeeeeease!!"
September 24, 2012 | Unregistered CommenterKatie @ Blonde Ambition
This sounds delicious. Do you think you could sub out the buckwheat flour for another type like Quinoa? I do have buckwheat but I am afraid it is the wrong kind (based on the comments you have made previously). :)
September 24, 2012 | Unregistered CommenterJennifer
I totallyyyy know the "don't eat it..." thing! It's SO hard.. and then when you have a recipe like this [which looks absolutely heavenly! can't wait to make it!] the wait is so worth it! Looks amazing!!
September 24, 2012 | Unregistered CommenterAndrea
This banana bread looks perfect! What a beautiful crust! The banana nut butter spread sounds delicious too. I think I would have to make extra for topping my morning oatmeal bowls and buckwheat bakes. I love it when baking trials come out great the first time. I recently went vegan, so I may do some experimentation with this recipe to replace the eggs.
September 24, 2012 | Unregistered CommenterKerry
WOW! Beautiful! I want to climb into the computer screen!
September 24, 2012 | Unregistered CommenterAdventures of Mona
So happy to see a recipe from you! This looks fantastic! One of the first recipes I made from you was your pumpkin bread, and I loved it, so I'm betting this is equally as good.
September 24, 2012 | Unregistered CommenterLauren
Looks amazing! I can't wait to make and savor this!
September 24, 2012 | Unregistered CommenterLindsay
Your reaction alone makes me want to bake this ASAP! And then the pictures get me... will make it THIS week! YUMMY
September 24, 2012 | Unregistered Commenterelizabeth
Thank you! Thank you! Thank you! I've been on a quest for a "successful" gf banana bread.
Yours looks like just what I've been searching for. And your photography is absolutely beautiful. What wonderful gifts you are sharing with us all!
September 24, 2012 | Unregistered CommenterDina
Incredible! I also love how you've been shooting your photos with good use of light AND shadow. LOVE.
I love trying out to new recipes for banana bread which is good since we ended up having 18 bananas take over our kitchen (the story on that in my new post about homemade unsweetened applesauce) and I have yet to try a GF version so I'm gonna save this recipe. And having bananas in the nut butter spread is a great idea!
September 24, 2012 | Unregistered CommenterRayna
oh Ashley love the photos!!! and this recipe sounds wonderful
September 24, 2012 | Unregistered Commenterpurelytwins
September 24, 2012 | Unregistered CommenterMonique @ Ambitious Kitchen
@Kel - I hope you're okay with grains too. Good luck!!

@Lori - Hilarious! Let me know if you give it a go!

@Michaela - Hahaha..I'm glad to be back as well! :)

@Kerry - Definitely a fantastic spread for breakfast!

@Jennifer - I think you could probably sub in all oat flour, although the buckwheat does help with the texture a bit, but I've found oat + buckwheat to yield fairly similar textures and absorb the same amount of liquid. I do think quinoa flour could work in this. I would add 1/2 cup quinoa flour and 1 1/4 cups oat flour and the 1/2 cup almond meal. Hope that works!

@Elizabeth - The words flew out of my mouth before I could even think!

@Dina - Aw, you are too kind. Much appreciated. I hope you enjoy the bread if you decide to make it!

@Ashley - Thanks so much! I've been trying to play with shadows more and find that I really like the quality of the photos more than when I use a light bounce. Although, the light bounce definitely comes in handy!
September 24, 2012 | Registered CommenterAshley
Looks great! One question though, you mention ''raw buckwheat flour''. I think the only buckwheat groats I seem to find here are the kasha onea. I do have buckwheat flour, but I do not know if it's raw. Could I use another flour instead then?
September 25, 2012 | Unregistered CommenterJessy
Hi Ashley, this recipe looks delicious! Do you think it would work for muffins too? Thanks!
September 25, 2012 | Unregistered CommenterC
@Jessy - If it's Arrowhead Mills brand it's made from the Kasha buckwheat [or toasted buckwheat]. Kasha has a much more intense toasted [almost burnt] flavor. It will work but the flavor will change, which is why I like to specify the "raw." :) So -- My best *guess* would be to use all oat flour instead of the buckwheat. Still keep the almond meal the same. If the buckwheat flour smells mild you might be okay. Hope this helps!

@C - Yes, it should definitely work. I'm not sure of the bake time but would start maybe around 18 minutes and go from there.
September 25, 2012 | Registered CommenterAshley
I'm not in the States, so I can't get a particular brand. I'll try with oat flour then. Thanks!
PS: You should set up notifications for comment replies. :)
September 26, 2012 | Unregistered CommenterJessy (squeezetheday)
that looks incredible! i mean, look at that crust!!! I have never been able to find buckwheat flour or even buckwheat groats to grind! Only groats and I don't think those are the same, right? I guess I'll have to break down and order some online.
September 26, 2012 | Unregistered CommenterTeri {a foodie stays fit}
@Jessy - I wish I could set up the notifications as well! I switched to using a different host and platform this past march called SquareSpace. I'm no longer using Wordpress [the platform most bloggers use] which allows you to set up comment reply notifications through email. I know that is a huge plus to have, but there are many other benefits to SquareSpace and one of the only cons is not having the comment reply. I realize it's an inconvenience but unfortunately, I cannot work around it at this time. :( Sorry about that! I hope the bread works with the oat flour!

@Teri - Strange! But you've found something that just says "groats" but not buckwheat? Raw buckwheat groats are kind of a yellow-green and have a pyramid/heart-like shape. If it's Kasha [toasted buckwheat] they're a dark red/brown color but have a much more robust flavor [not great for baking].
September 26, 2012 | Registered CommenterAshley
I don't have a gluten allergy, so could I just replace the oat flour, buckwheat, and almond meal with whole wheat flour?
September 26, 2012 | Unregistered CommenterAmber Schaefer
@Amber - I wish it was that easy! :) Gluten free flours and whole wheat flour are extremely different in their composition, binding power, and liquid absorption levels. When making quick breads like this I would definitely recommend whole wheat pastry flour [over plain whole wheat] for a lighter texture, but for this recipe the liquid and oil amounts would definitely change. The almond meal offers a decent amount of fat and moisture to the recipe so the oil amount would have to be increased. I'm just not sure there is an easy way to translate this to a wheat flour recipe. Sorry about that! I do have a few wheat flour recipes from before I went gluten free -- [banana bread - uses spelt flour but can be replaced with whole wheat pastry] [pumpkin bread] [another pumpkin bread]
September 26, 2012 | Registered CommenterAshley
October 4, 2012 | Unregistered Commenterbailey
@Bailey - I'm SO happy to hear this!!! I was overly excited about it myself. :)
October 5, 2012 | Registered CommenterAshley
Hey I was wondering if you had any almond cake desserts or anything of the sort in the works??
November 30, 2012 | Unregistered CommenterJack
Your recipe is nothing short of FANTABULOUS! I tried it last week and made some non-gf people very happy! I wanted to ask two questions of you:
a) have you tried this without the cinnamon? I love cinnamon but in this bread, not so much.
b) The texture of this bread is so awesome, I was wondering if you had given it a go without the banana, to make it a regular sandwich-type bread...would it be too heavy?
January 3, 2013 | Unregistered CommenterMaya
@Maya - I'm so glad to hear!! I'm especially excited that your non-gf friends liked it as well. :) You can definitely leave out the cinnamon! Or, feel free to add any other spice you like: nutmeg/clove/ginger/etc. I am kind of a cinnamon freak and load it in everything. Also - I just made a savory quick bread "rosemary everything bread" the other week. It's definitely not sandwich bread, but is a nice savory bread option. I have a handful of recipes under the "bread" category on my recipe page for flat breads that are vegan/gf and super easy to make. I've made a numerous varieties and love them for open faced sandwiches. They're definitely super dense, not like a typical sandwich bread, but great with hummus, veggies, and avocado for a lunch option. Hope this helps! Also check out my "pan bread" for a lighter option.
January 3, 2013 | Registered CommenterAshley
Love love love your site <3 Quick question, I realized that on some of your recipes you use sunflower oil & some safflower... how do you decide on which to use? Or is it just totally random? Thanks!
January 5, 2013 | Unregistered CommenterTamae
@Tamae - I'm thrilled you're enjoying my site! I use the 2 oils interchangeably. Basically, whichever one is on sale I buy. :) They are high-heat safe oils, so I like to use them for baking and roasting, when I don't use coconut oil or ghee. Have a nice weekend!
January 5, 2013 | Registered CommenterAshley
Thank you for this! Banana bread is my favorite snack, though I always craved a healthier recipe...this is it! SO moist, quite easy to prepare, and my husband adores it (applause here). Thanks again, I'll be testing out more of your vast amount of recipes as time permits :)
January 21, 2013 | Unregistered CommenterMartha
@Martha - Excellent!! That's awesome your husband enjoyed it as well. This is one of my favorite quick bread recipes ever. :) Thanks so much for the feedback!
January 21, 2013 | Registered CommenterAshley
Hi Ashley!!! I really love and enjoy your blog and recipes and I seriously CAN'T WAIT until your book is released.
I know coconut flour is a really absorbant flour, but I was wondering if the other flour amounts were changed a little to accommodate the extra absorbancy do you think coconut flour could work in this recipe? If that is possible should I increase the liquid amount as well, for example adding an extra egg?
January 31, 2013 | Unregistered CommenterKim C.
@Kim - Aw, thank you so much! I also cannot wait for it to come out. Kind of surreal! Are you trying to sub the coconut flour instead of the almond meal? I wasn't sure if you were trying to do that or just use all coconut flour? I'm really not sure what all would need to change if you're swapping it for the almond meal. Maybe an extra couple tablespoons of milk? Just a guess! Let me know if you figure it out! :)
January 31, 2013 | Registered CommenterAshley
This turned out to be gorgeous!! I topped it with a banana-coconut spread and a little apple sauce + crumbled cashews. A perfect breakfast, now I just have to try and keep myself from eating the whole loaf. Thank you so much for this recipe!!
February 6, 2013 | Unregistered CommenterNoémi
@Noemi - I'm thrilled to hear you enjoyed it! The banana coconut spread sounds delightful. Thanks so much for letting me know! :)
February 6, 2013 | Registered CommenterAshley

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