Traditional banana bread made with white flour isn’t an option for me anymore, so I’ve spent time perfecting this gluten-free banana bread recipe. This version features a pecan streusel topping for a coffee-cake-like texture.
Why This Recipe Works for Gluten-Free Baking
Whether you’re dealing with celiac disease, Hashimoto’s gluten intolerance, gluten sensitivity, or a wheat allergy, finding recipes that don’t require special binders or hard-to-find ingredients can feel challenging. This recipe uses fresh-milled sorghum and oat flours to create a texture similar to classic banana bread. You don’t need xanthan gum or other additives for great results.
The oat and sorghum flour blend is gluten-free, nutrient-dense, and easy to work with. I mill these grains fresh in my NutriMill Harvest – Save $20 with code VINTAGEVIRTUES.
Ingredients That Make a Difference
This recipe is completely dairy-free and works with whatever plant-based milk you have on hand. I’ve tested it with Oatly Barista, my own homemade cashew-oat milk, and Planet Oat milk. The key is using overripe bananas for maximum banana flavor and natural sweetness. However, you can use regular milk if you’re not dairy-free.
Instead of white sugar, I use brown sugar for a deeper flavor that complements the natural sweetness of the bananas and warm cinnamon spice. The recipe calls for avocado oil, but you could substitute coconut oil or olive oil depending on your preference. These fats help create a moist texture without relying on excessive added sugar.
For the wet ingredients, you’ll combine mashed banana, brown sugar, oil, plant-based milk, apple cider vinegar, and whole eggs in your mixing bowl. The apple cider vinegar reacts with the baking soda to help the bread rise beautifully. For this step, I like to consolidate the process and save dishes by weighing all the ingredients directly into my Bosch mixing bowl on a large digital scale.
The dry ingredients include the fresh-milled flours, baking powder, baking soda, salt, and warm spices like cinnamon. Mix quickly, then blend into the wet mixture.
The Star of the Show: Streusel Topping
What really sets this apart from your average banana bread recipe is the pecan streusel topping. Made with chopped pecans, a little oat flour, brown sugar, plant-based butter, and cinnamon, this topping adds a crunch on top of the loaf. I’ve recently been making my own homemade plant butter, and it works perfectly here. You could also use vegan butter or your usual butter if you’re not dairy-free.
The streusel adds texture and makes this a great breakfast or afternoon treat.
Baking Instructions
Pour your batter into a standard loaf pan (either 8×4 or 9×5 works well). I use an 8×4 cast-iron enamel bread pan, lined with a bread sling. If you don’t have a sling, I’d recommend lining your pan with parchment paper for easy removal. Distribute the crumbly topping evenly over the batter, then bake at 350 degrees for 55-60 minutes. The resulting banana bread is done when the internal temperature reaches 200-205 degrees.
This is crucial: allow it to cool completely in the pan on a wire rack before https://youtube.com/shorts/j-czKNBZ7kw?si=ZefEGEj7I_vqPrQaslicing. I know it’s tempting to dig in right away, but cooling at room temperature ensures the perfect texture and prevents crumbling. I’ll admit I always slice too soon to taste it before it cools; it’s hard to resist!
Gluten-Free Banana Bread with Pecan Streusel Topping Video:
Storage and Serving Suggestions
Store your banana bread in an airtight container at room temperature for up to three days, or wrap in plastic wrap and refrigerate for up to a week. You can also freeze individual slices for a quick breakfast option.
This bread is good on its own, but also great with a swipe of butter or nut butter. The banana flavor comes through without being overwhelming, and the warm spices complement it well.
Recipe:
Gluten-Free Banana Bread with Pecan Streusel Topping
Equipment
- 1 Grain Mill and 1 Bosch Universal Plus Mixer Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Flours
- 1¼ cups Oat flour 150 g
- 1½ cups Sorghum flour 180 g
Leavening & Spice
- 1 Tbsp + 1 tsp Baking powder 18 g
- ½ tsp Baking soda 3 g
- 1 tsp Salt 6 g
- 2 tsp Cinnamon 5 g
Wet Ingredients
- 1¼ cups Mashed banana 300 g
- ¾ cup Brown sugar packed (165 g)
- ⅓ cup Avocado oil 75 g
- ½ cup Plant-based Milk 120 g
- 1 tsp Apple cider vinegar 5 g
- 2 Eggs large (~100 g)
Topping
- 1/2 cup Chopped Pecans 55 g
- 2 tablespoons oat flour 12 G
- 2 tablespoons brown sugar 26 G
- 2 tablespoons plant-based butter 28 G
- 1 tsp Cinnamon 3 g
Instructions
- Freshly mill oat and sorghum into flours.
- To the flour, add baking powder, baking soda, salt, and cinnamon. Mix well.
- In a separate mixing bowl, measure in the banana and other wet ingredients, and mix on medium speed until well combined.
- While mixing, add the dry flour blend to the wet ingredients about 1/2 cup at a time, mixing well until the batter is fully combined.
- Pour batter into a standard 8×4, or 9×5 bread loaf pan.
- To make the Pecan Streusel topping, chop pecans into bits, add oat flour, brown sugar, and plant-based butter (or butter of your choice), and cinnamon. Using a fork, cut the butter into the mixture until it's crumbly.
- Evenly distribute the crumbled topping over the batter in the bread loaf pan.
- Bake at 350 degrees for 55-60 minutes, or until internal temp reaches 200-205 degrees.
- Allow to cool completely in the pan on a wire rack before slicing to serve.
Why I Love This Recipe
As someone committed to healthy eating and gluten-free foods, I value recipes that don’t taste like a compromise. This isn’t just a healthy remake of something better; it stands on its own as delicious. This banana bread is tender and moist, with just enough structure to hold together well.
Whether you’re new to a gluten-free diet or have been navigating dietary restrictions for years, this recipe shows that with a little creativity and thoughtful planning, you can enjoy your favorite treats. It’s become a regular in my kitchen, and it may become one in yours too.
This recipe makes one whole loaf, perfect for sharing or enjoying throughout the week. Try it next time you have ripe bananas sitting on your counter.
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