Gluten Free Banana Apple Bread

This is a beautifully unfussy recipe: just a good, old-fashioned gluten free banana bread amped up a tiny bit with a swirl of fresh, chopped apples and a handful of crunchy walnuts. It's also dairy-free and easily changed up to lower the amount of sugar if the bananas are very sweet. You can also substitute maple syrup for a natural sweetener option..

Apples in banana bread were new for me, but they're a natural fit. The two fruits bring sweetness and texture that complement rather than compete. This loaf is a bit reminiscent of my gluten free banana and blackberry bread (and what would it be like to do an apple-blackberry banana bread?!) but special in its own right.

Stir in a generous amount of warming spice and a handful of walnuts for crunch, and the batter bakes into a sturdy, packable loaf that's just as good in a lunchbox as it is for an afternoon snack. I love it on a late summer or early fall morning with a very hot cup of coffee!

Apples in Banana Bread?

Yes, please! A little juicy crunch in the soft banana bread makes this loaf stand out from a crowded field, at least on my own site, which admittedly may contain an overabundance of banana bread recipes! Still, who can argue with a gluten free banana strawberry bread or gluten free blueberry banana bread? This iteration joins the group with alacrity. A few highlights include:

• A beautiful whole-grain crumb. Thanks to my favorite oat flour, each bite packs whole grain goodness (see some oat flour substitution options below).
• Nice way to use apples. Apples in apple jelly is a no-brainer, but when I've exhausted my gluten free apple cake or gluten free apple pie efforts and still have apples on the tree, this is a quick and easy way to incorporate them.
• Another one-bowl recipe. Yep, this baby needs just one bowl to throw together!

For more oat flour inspiration, browse all my oat flour recipes.

Ingredients Needed

I've outlined what you'll need for this recipe below, with the full ingredient amounts and instructions in the recipe card at the bottom of this post.

• Bananas - You'll need about 3 large, ripe bananas mashed well.
• Eggs - Use large or medium eggs.
• Oil - I used canola oil, and any oil from avocado to coconut to olive oil works.
• Oat flour - I love whole grain oat flour here; if you don't eat oats, substitute brown rice or sorghum flour, or try your preferred 1:1 gluten-free flour blend.
• Brown sugar - Light or dark brown sugar is fine.
• Baking powder
• Ground cinnamon
• Salt - I used fine sea salt or table salt.
• Apples - About 1 ⅓ cups chopped apples.
• Walnuts - I love walnuts for crunch! Sub another nut of choice, or leave them out if you don't eat nuts.

Tips & Recipe Notes

• Can I use frozen bananas? Yes - a great way to save ripe bananas is to freeze them (skin on or off) in a freezer-safe bag. When you're ready to bake, take out as many bananas as you need, let them defrost in a bowl, and drain away any liquid before mashing them up for the recipe.
• Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the gluten-free flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked. About 15-20 minutes should do it.
• Can I use another flour? You can use a single-origin flour like oat, sorghum, or brown rice flour instead of the oat flour by weight. Or try another single-origin gluten-free flour, like sorghum flour or brown rice flour, by weight.
• Try other spices. Instead of cinnamon, use ground ginger or cardamom. Or, add fresh peeled and grated ginger for a spicy kick!
• Add vanilla. Stir in 2 teaspoons of pure vanilla extract or vanilla bean paste when putting together the batter.
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the brown sugar.
• Make it richer. For a hint of buttery richness, substitute melted butter for the oil. For a dairy-free version, use dairy-free butter.

Storage Options

Make sure to cool quick breads and muffins completely before placing them in a storage container; if still warm, they may get soggy!

• Counter - Wrap the banana bread in plastic or foil, or place it in a sealable bag or airtight container and keep it on the counter for up to 3 days.
• Fridge - Place the bread in the fridge and store it for up to 5 days. You can eat it straight from the fridge, let it warm to room temperature, or toast it in a toaster or oven.
• Freezer - Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving