Gluten Free Blender Banana Bread
Healthy Blender Banana Bread – Whole Grain & Gluten Free!
Nothin’ beats banana bread for breakfast. It’s like dessert for breakfast! Sweet, comforting, and simple to grab and go on busy mornings. And now, it’s even easier to enjoy your favorite, bread-y treat as a healthy breakfast—with this whole grain, gluten free, guilt free BLENDER banana bread recipe!
Traditional banana bread recipes ask you to pull out the bowls and whisks and make a mess in the kitchen. But, not with this blender banana bread! Just pop your batter ingredients into the blender and blend it on up. It has all of the deliciousness of the traditional banana bread you know and love, but with a nutritious boost! Plus, it’s the perfect, easy meal prep breakfast.
Blender Banana Bread vs. Traditional
Instead of refined grains, my gluten free blender banana bread is made with rolled oats. In the blender, those oats will pulverize into a simple, homemade whole grain flour that’s way cheaper than buying premade oat flour. And, the lighter, less dense texture of oat flour in comparison to all-purpose or whole wheat flour makes this blender banana bread scrumptiously light and fluffy. If you use certified gluten free oats, you’ve got a GLUTEN FREE blender banana bread!
Even if you’re not sensitive to or intolerant of gluten, oats are still a great, nutritious choice for baked goods. Traditional flours are highly refined, meaning most of the nutrients are stripped from the grains. Even many ‘whole wheat’ flours are refined! And, our bodies digest those refined carbs very quickly, leading to large blood sugar and insulin spikes. But, using a whole grain option—like the oats in this blender banana bread—means you’re getting slower digesting and more nutritious carbs that your body will appreciate!
Ripe Bananas Turn this Breakfast into Dessert
The best thing about this blender banana bread? The bananas, of course. But, for the sweetest, tastiest bread, be sure to use VERY ripe bananas! During the ripening process, the starches in green bananas convert into natural sugars, making those brown, spotty bananas super sweet. Not only are those natural sugars delicious, but they cut down on the added sugars that are needed in this blender banana bread recipe! Plus, bananas are rich in dietary fiber and essential nutrients, like vitamin C and vitamin B6. In just one slice of this blender banana bread, you get over 15% of your recommended daily fiber intake!
If you’re looking for a satisfying, easy meal prep breakfast that tastes scrumptious enough to be DESSERT, this healthy blender banana bread was made for you! Whole grain, gluten free, and SO much lower in sugar than a traditional recipe. The perfect, easy meal prep recipe for an on-the-go breakfast that will last all week!
Blender Banana Bread
Blender Banana Bread:
- 2½ cups old-fashioned rolled oats
- 3 ripe bananas medium-sized
- ¼ cup maple syrup
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- rolled oats
- Preheat oven to 375°F (190°C).
- Line an 8x4-inch loaf pan with foil and spray.
- Blend all ingredients (besides optional toppings) in a blender or food processor.
- Pour into loaf pan. Add optional toppings if desired.
- Bake for about 40 minutes, until a toothpick comes out clean.
- Allow loaf to cool completely before removing from the pan.
- Once completely cooled, store in an airtight container, or freeze.
- Lasts 4-5 days in the fridge or 1 month in the freezer.
21 Comments on “Gluten Free Blender Banana Bread”
I made this and it came out really dense. Where did I go wrong? I was under the impression that dense or rubbery bread came from too much gluten from overmixing, but this recipe is supposed to be gluten free.
Hi John, I’m sorry to hear this gluten free banana bread didn’t turn out as expected! When we made this bread, it was a bit dense (denser than a bread made with all purpose flour) because it’s made with whole grain oats. If you’re noticing a rubberiness, it’s possible that the bread was overbaked, or that there wasn’t enough liquid in the batter!
My recommendation would be to use really ripe bananas, and add additional mashed banana (or even a splash of milk) if you notice that your batter seems overly thick or dense. Thinning it out with some liquid may result in the lighter texture you’re looking for!
Yes, overmixing can be an issue with glutinous breads. But gluten is also the protein in wheat that’s responsible for making bread stretchy and fluffy! So, without the gluten (like in this recipe), there will be some textural differences. In many cases, gluten free breads are a bit more dense and chewy compared to regular glutinous breads. If you’re not enjoying the texture of your bread, try thinning out the batter and see if that helps 🙂
Mine came out really gummy. Should I have baked it longer?
Hi there, so sorry to hear that your blender banana bread came out gummy! It’s possible that you might’ve needed to bake it for longer. Our recommendation is to check the doneness (in the center of the loaf) with a toothpick to see that it comes out clean. If the toothpick comes out wet, that means it’s not baked through to the center. If you try the recipe again, consider baking it for a bit longer if needed, but definitely check it with a toothpick close to the 40-minute mark!
Also keep in mind, each oven can be a bit different in terms of the consistency of the heat levels. In some cases, it can help to cover a loaf like this with a foil tent while baking. That tent can help to recirculate the heat in the oven so it gets into the center of the loaf and cooks through. I hope these ideas can be helpful 🙂
Can I use Scottish Porridge Oats? I don’t manage to find Rolled Oats in the UK.
Hi Helena, since this is a blender bread recipe, yes! Go ahead and use Scottish porridge oats, they’ll work just fine 🙂 Rolled oats are the entire oat grain flattened/rolled, whereas Scottish porridge oats are simply ground to a finer texture. You’ll be blending the recipe anyway, so you shouldn’t notice a difference!
This was soo good!!! Very moist! I added a little bit extra maple syrup and dairy free chocolate chips. Cooked for 10 minutes less
The recipe is good as written but I really like it with pecans or raisins as mix ins.
That sounds delicious, great ideas! Thanks so much for giving the recipe a try 🙂
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Just wondering to activate baking soda isn’t anything citrus required?
No citrus required here, although you can add a bit of lemon juice if you like. There is enough existing acid in these ingredients to activate the baking soda!
This sounds delicious and super easy hope I g to make it today! I love your blog and YouTube channel. Great recipes! I wAs wondering what six loaf pan you use for this banana bread and if it rises at all? Thank you for all you do!
Jennifer, this recipe is quite delicious and super easy! So sorry for the delay in response – the loaf pan is an 8×4-inch, and it does rise just a bit! 🙂
Nice recipe and VERY easy to make. Not as sweet as I expected but I like that and you can put a spread on if you want more sweetness. I put mine through the blender and it worked perfectly. Temp and time were good. I had to throw it back in for a little more time but my oven is a bit temperamental. I would definitely make this again.
Amazing! So glad that you enjoyed the recipe and it worked out well for you. Thanks for giving it a try! 🙂
This is really good =)
YAY so glad you enjoyed it! Thanks for trying the recipe 🙂
375 must be a typo. I took bread out five mins early since smelled like it was burning. Was so dry and burnt on bottom. Should have gone with My gut instinct and baked on 325-350 max. Also blender not great for blending these thicker ingredients so use a processor and lower the temp!!
I’m so sorry to hear that this recipe didn’t work out with the temperature provided! It was in no way our intention to lead you astray or deceive you with incorrect recipe information. When we made this recipe, we did indeed bake the bread at 375F, and we were able to make the batter in our blender.
Unfortunately, every blender isn’t the same, and every oven is a bit different. And, proper temperatures and cooking times can also vary depending on where we live, our altitude, etc. Of course, the differences should never be THIS drastic, like it seems it was in your making of this recipe, and I am truly sorry that your experience with this recipe turned out so poorly!
We appreciate your feedback and we will take some time to improve this recipe!