Sweet-Topped Banana Bread (GF + Oil-free)

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Oat flour banana bread with just a few simple ingredients and an extra-sweet cinnamon date topping! Oil-free and coconut sugar sweetened.

It’s about time there was a banana bread recipe around here!

There is no lack of bananas on FF. They have served many uses…

– The base of a snack bowl
– The sliced-not-split filling of a pie
– The chewiness of a snack bar
– The center of a cookie or cupcake
– Hidden in a muffin
– The crazy fruitiness in fudge
– Surrounded by peanut butter chewiness
– The “milk” in a latte
– And of course nicecream galore!

(What would we do without bananas??)

But they’ve never been in the spotlight. A recipe all to their own. With their name in the title. Overshadowed by nothing but the word “Bread”. So that’s happening right now…

Sweet-Topped Oat Flour Banana Bread

Of course I couldn’t make just plain banana bread. I had to add a special sweet topping. A dollop of date paste. A spoon-handle swirl. A sprinkling of oats. And banana slices laid out connect-the-dot style.

Yes, yes it’s gluten-free, oil-free, vegan, high carb low fat, etc. But rather than focus on all it’s free of, let’s focus on all it’s full of: soft crumbly texture, potassium packed fruity-ness, lots of blender-blitzed oat flour, and my add-to-everything spice: cinnamon.

And if you’ve never tried it before, I highly recommend making a banana bread nicecream sundae for breakfast. Warm slice of banana bread, cold creamy banana ice cream, maple syrup, fruit, a sprinkling of nuts–it’s heaven <3


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Sweet-Topped Banana Bread

4.9 from 7 reviews

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 9 1x

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  • 2 cups oat flour
  • 3 very ripe bananas
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup non-dairy milk
  • Topping
  • 6 medjool dates
  • 1/2 cup water
  • 1 sliced banana
  • Sprinkling of oats and cinnamon


  1. Preheat the oven to 325F.
  2. Mash the bananas with a fork.
  3. In a large bowl, mix together the oat flour, banana mash, coconut sugar, baking powder, cinnamon, and non-dairy milk. It’s okay if it’s a little lumpy.
  4. Pour into a 9×5 inch loaf pan lined with parchment paper.
  5. Topping: Blend the dates and water together.
  6. Dollop the date paste on top of the banana batter. Swirl.
  7. Lay on the sliced bananas. Sprinkle on the oats and cinnamon.
  8. Bake for 50 mins at 325F. The center should bounce back when it’s done.
  9. Cool. Then remove from the pan, slice, and devour!

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