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Submitted by Sarah M
If you had asked my family and friends what my signature dish was 5, 10 or even 15 years ago, they likely would have answered, “banana bread.” My brother-in-law even mentioned it in his best-man speech at my wedding; how I brought him a loaf of homemade banana bread the day he first met me, and after tasting it, he knew I was “the one” for his brother!
Fast-Forward to 2020: I’m a mom to two young boys, and my 4-year old has multiple food allergies. There was a big learning curve at first, but over the past 3+ years, I’ve taught myself how to bake dairy-free, egg-free, and peanut-free. Although gluten is not one of his food allergies, I was determined to create a delicious gluten-free version of my beloved banana bread. Well, I also just had to add blueberries, because my 2-year old absolutely loves blueberries! Using healthful gluten-free oats, in place of typical gluten-free flours, adds to the nutrition of the overall bread by including fiber, antioxidants, vitamins and minerals.
To best describe, eating a slice of this bread is the most fun texture and flavor experience. Imagine a moist, light interior bursting with fresh blueberries, the subtlety of mashed banana, a tender crumb and wonderful mouthfeel. The golden crust also lends to that incredible texture with its hint of oat-y crunch. My kids, husband, family and friends (and, me too, of course!) all love it, and most are in disbelief when I tell them it’s both vegan and gluten-free. A loaf of this special bread does not last long in our house!
3 cups gluten-free old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) vegan plant-based butter, softened at room temperature (plus more for greasing pan)
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 cup unsweetened plain almond milk
3 ripe bananas, peeled and mashed
1 and 1/4 cups fresh blueberries
Preheat oven to 350 degrees F. Grease 9”x 5” nonstick loaf pan with vegan butter; set aside.
Place oats in food processor. Pulse ‘chop’ until oats are completely ground and resemble a slightly grainy flour. Transfer oat flour to medium mixing bowl. Add baking powder, baking soda, and salt. Whisk to combine.
To a large mixing bowl, combine vegan butter, sugar, vanilla and lemon juice with a rubber spatula until smooth and creamy. Transfer oat flour mixture to bowl with vegan butter mixture; stir. Add almond milk; stir to combine. Add mashed banana; mix well. Gently fold in blueberries.
Spoon batter evenly into prepared pan, smoothing top with rubber spatula, if needed. Bake on middle oven rack for 50-60 minutes, or until top is golden brown and center no longer jiggles when pan is gently shaken.
Cool in pan for at least 30-45 minutes, then carefully flip pan over to remove bread to wire rack to continue cooling.
Use serrated knife to slice bread into one-inch thick slices (or desired thickness).
Makes 8-12 servings.
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