Gluten Free Rhubarb Banana Bread

This Banana Bread is One of a Kind!

This sweet and tender banana bread is beautifully moist (as banana bread should be), and thanks to whole grain and gluten-free oat flour, it holds together beautifully without being overly dense. Throw in a bit of finely chopped rhubarb to dot the loaf with little bursts of tang to balance the natural sweetness of the bananas, and you've the makings of a winner.

I love that you can make this loaf in one bowl, making it exactly the kind of recipe to mix up on a weekend morning when you want a little treat on the spur of the moment. I love thick slices savored alongside a cup of coffee, toasted with a slick of butter and/or strawberry honey jam, or finished with a dollop of rhubarb compote. It’s humble and homey, the sort of gluten-free bake you’ll find yourself coming back to again and again. A few more reasons I adore this loaf include:

• Just one gluten-free flour is needed. And it's my favorite, oat flour! Yes, you can substitute a gluten-free flour blend, but I love the earthy sweetness and whole grain punch from the oat flour.
• Freezes well. Most banana bread freezes and defrosts well, and this one is no exception. Double up on the recipe and enjoy a loaf now while rhubarb is in season, and freeze one for another time.
• So easy. Don't you love a simple one-bowl recipe that tastes like you spent hours preparing it? The prep time for this loaf is 10 minutes or way less!
  

Ingredients You'll Need

Check out the ingredients you'll need to make this quick bread below, along with my notes. Don't forget to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Bananas - Use very ripe bananas (those spotted bananas you've been wondering what to do with are ideal) to infuse the loaf with natural sweetness. I like to puree my bananas smooth, but you can also mash them.
• Oat flour - Buy a package of oat flour, learn how to make oat flour to make it yourself, or swap a 1:1 gluten-free flour (like my homemade gluten free flour blend).
• Eggs - Large eggs are best.
• Brown sugar - Light or dark brown sugar works, or use coconut sugar.
• Butter - Unsalted, melted butter adds richness. For a dairy-free option, use melted coconut oil or olive oil.
• Baking powder
• Ginger - I always use ground ginger; for a more intense ginger flavor, use fresh peeled and grated ginger.
• Salt - I always use fine sea salt, and table salt works, too.
• Rhubarb - Use firm, fresh rhubarb or swap frozen rhubarb (just make sure to chop it up first).

Variation Ideas

• Add nuts - For a bit of mellow crunch, add 1 cup of chopped walnuts or pecans.
• Berries - I love tossing in some raspberries or chopped strawberries (in a nod to my gluten free strawberry and rhubarb muffins).
• Chocolate - Try folding in a handful of chopped dark chocolate; the bittersweet chocolate pairs beautifully with both the banana and rhubarb.

Tips & Substitution Suggestions

• Can I use frozen bananas? Absolutely. A great way to save ripe bananas is to freeze them (skin on or off, you decide) 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 oat flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked.
• Can I use another flour? You can use a gluten-free flour blend 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 ginger, use ground cinnamon or cardamom. Add a pinch of nutmeg for a slightly different flavor note. Or, add fresh peeled and grated ginger!
• Add vanilla. Whisk in 2 teaspoons of pure vanilla extract or vanilla bean paste when combining the wet ingredients.
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the brown sugar.
• Dairy-free: Swap melted dairy-free butter or melted coconut oil for the unsalted butter.

Proper Storage

• Counter – Wrap the banana bread in plastic or foil, or place it in a sealable bag, and keep it on the counter for up to 3 days.
• Fridge – Place the wrapped bread in the fridge or transfer it to an airtight container or sealable bag and store it for up to 5 days in the refrigerator. You can eat it straight from the fridge, let it warm to room temperature, or give it a little toast 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.