One Bowl Gluten Free Banana Bread

Gluten Free Banana Bread | one bowl, simple ingredients, so moist, hearty and delicious

Three bananas. One Bowl. Zero gluten. Let’s do this.

Banana BreadBrown SugarYou may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.

Friends, behold: One Bowl Gluten Free Banana Bread.

Gluten Free Banana Bread! One bowl, wholesome ingredients, so delicious and moist. #glutenfreeGluten Free Banana Bread Batter

The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.

Then comes the gluten free goodness: a mix of gluten free oats, almond meal and my favorite gluten free flour blend (which can be subbed out with just about any gluten free blend).

This recipe is forgiving in that the type of GF blend you use doesn’t really matter as much since there’s two other dry ingredient components evening things out. And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend.

Gluten Free Banana Bread IngredientsGluten Free Banana Bread! Just ONE Bowl!

45 minutes to 1 hour in the oven and this baby is ready for the taking.

One Bowl Gluten Free Banana Bread! So moist, hearty and delicious #glutenfreeGluten Free Banana Bread | 1 Bowl, simple ingredients SO moist and delicious!

I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.

One Bowl Gluten Free Banana Bread Recipe! #glutenfree

This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten free banana bread lovers. Hubba hubba.

1 Bowl Gluten Free Banana Bread! Whole grain goodness in a dense, sweet quickbread.

This bread is:

Perfectly moist
Loaded with banana flavor
Just sweet enough
Spotted with oats and almond meal
Slightly nutty
Incredibly satisfying
Altogether dreamy

Trust me, you’re gonna love this bread. Enjoy!

1 Bowl Gluten Free Banana Bread! Easy, wholesome and SO moist and delicious #glutenfree | minimalistbaker.comGLUTEN FREE BANANA BREAD! one bowl, simple ingredients, SO moist hearty and delicious

4.7 from 26 reviews

One Bowl Gluten Free Banana Bread (Vegan Optional)
Prep time

Cook time

Total time


The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan Optional
Serves: 10

  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg – see notes)
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend (my go-to blend)
  • 1 1/4 cup gluten free oats

  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite.
*Nutrition information reflects 1 of 10 slices.

Nutrition Information
Serving size: 1 slice Calories: 195 Fat: 7 g Saturated fat: 0.7 g Carbohydrates: 31 g Sugar: 16 g Sodium: 213 mg Fiber: 2.6 g Protein: 3.2 g


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  1. jen says

    yum, if i make these as muffins (aiming for about 16 min), how long do you think they should go for and what temperature? thanks :)

  2. Pamela says

    Hello, I have been looking for your ‘go to’ flour blend. Could you tell me please what the ingredients are. Thank you !

    • Dana Shultz says

      I believe i linked to the blend in the recipe box. But I use brown rice flour, white rice flour, tapioca flour and potato starch.

  3. Carol says

    Thank you so much for this recipe. I made it this morning and really love it. I used regular unbleached flour instead of gluten fee. I used my blender to make the almond meal and the size of the pieces was varied and I left it that way since the smaller pieces looked like they would soon turn into almond butter. The bigger pieces were a delight in the bread. You were able to use so many bananas without ending up with a mushy texture! I was surprised. This is going to be my go to BANANA BREAD!

  4. Sarah says

    I had this bookmarked to make for our families beach trip and I did the trial run today and OMG! It was YUM! Soooo cannot tell this is gluten free! I subbed out 1/8 cup Truvia baking blend instead of the cane sugar, left out the honey, and subbed unsweetened applesauce for the oil. The texture is PERFECT, however it is a bit, not exciting. I’m going to try out the additions others have recommended and sub out coconut cream for the milk and coconut sugar for the brown sugar. And add walnuts (my mother doesn’t consider it banana bread without walnuts) and nutmeg. I think I am even going to do the flax seed instead of egg and make it gluten free, egg free, dairy free, and delicious!
    Thank you for this! GF bread is often SO wrong in texture that it’s great to get one that isn’t!

  5. says

    This is the first gluten free bead I’ve had where it’s not crumbly and obvious that it’s GF. It’s so moist and delicious! Thank you! Making my second batch now ;)

  6. Nicole says

    I have celiac’s disease and it has been difficult to find a really delicious and gluten free banana bread, this recipe is over the top wonderful!! So easy to make and is very moist and flavorful. Thanks so much for sharing.

  7. Kate says

    I was making a whole wheat banana bread before I found this but I have been trying to go gluten free as my stomach feels MUCH better without wheat. I am sooooo glad i found this recipe! I just made it last night and the loaf is already half gone…my fiancé said this is the best recipe I have made hands down. Thanks so much for this awesome recipe– EVERYONE needs to go make this….NOW!

  8. Carri says

    I made this Banana “nut” bread today, for a ladies group that meets at my home. I am gluten free but they are not, so I was hoping it wasn’t too “odd” tasting to them. It came out wonderful! I added 1 cup of walnuts; I was worried it may be crumbly but it sliced just like or better than my old wheat Banana Bread recipe. I was so pleasantly surprised! I used 1/4 C. Coconut sugar in place of white sugar and followed the recipe except I used real butter and milk, so it wasn’t vegan. Very good and fairly “low sugar””. I will check out more of your recipes. Thanks!

  9. Laura Russell says

    My 18 year old niece has recently been diagnosed with several allergies and food intolerances, including dairy and gluten. She has really had a hard time finding recipes for favorite foods she can no longer eat, which includes banana bread. I was determined, so I searched and found your blog. I made this for her while I was visiting yesterday, but she did have a chance to sample the bread before I flew home today. This is the text I had from her when my plane landed: “Oh my goodness. This banana bread is delicious!!!!!!! The bread is so so so so so so so so so so so so so good.” Enough said! Thank you!! I can’t wait to try other things from your blog and send them to her!

  10. Rochelle Bostrom says

    Dana – I want to thank you! I was an avid baker as a child (made my first sheet of baklava at 10 years old!) and loved spending time whipping up decadent treats. As I got older though, and had a child – the thought of feeding my daughter sweet desserts or breakfast items made with white flour, sugar and butter just didn’t sit well with me. So I gave of my love for baking. I did have a brief flirtation with other ‘healthy baking’ cookbooks but found the ingredient lists and complicated (not to mention expensive) recipes to be not worth the trouble. Then, last week, when looking for a healthy, simple banana bread recipe (My husband is Gluten-Free so it’s been trying to make everyone happy around here!) I stumbled upon your lovely site! After having great success with this fantastic recipe – I HAD to try a batch of the Peanut Butter Cups – also a huge success! We used the leftover peanut butter/coconut cream as a ‘butter’ for this bread btw. I am very much looking forward to trolling through your amazing recipes and beautiful site – Congrats and thank you for doing us all such a great service!

  11. Jenny says

    I just made this with regular flours, 2% milk, some applesauce + bananas (only had 2), and a flax egg. I added walnuts and baked it for an hour. It was great! Thanks for a good recipe :).

  12. Amanda says

    LOL! Yes- it IS 3.5! I didnt have my “ol’ lady” glasses on & my arm just isn’t long enough anymore!!!
    This was a HUGE success @ my house!
    & YES no matter how tempting wait cools to slice! I made 2 small loaves & my grown son couldn’t wait… ; 0)
    Thank you so much for sharing this!

  13. Elizabeth says

    I just baked this and it turned out great, with a rather dense moist texture that I really like. I like the variety of flavours here, this is different from banana bread recipes that just keep it really simple. I didn’t have coconut oil so I used about a quarter cup or so of butter, and I used only brown sugar. I added chocolate chips too – to encourage my ten year old daughter to give a gluten-free banana bread a try! I think she’ll like it. Next time I’m going to try with less sugar or maybe substitute just honey – this turned out quite sweet (for my taste – but I still love it) and I’m interested in trying it with a bit less of the sweet ingredients. I will definitely try some of your other recipes. Thanks!

  14. Cait says

    Not only is this recipe delicious, it’s *incredibly* forgiving. I had two overripe bananas and some quickly spoiling blueberries that I was loathe to throw out, so I surfed up a GF, vegan banana bread recipe. I started on the recipe without really checking what I had on hand, or how much, and ended up making several substitutions on the fly. It still turned out FAN-TAS-TIC. I can’t believe how great the texture and flavor are. Here are the subs I made, just in case anyone’s wondering how much they can get away with :o)

    - Used only 2 bananas and a little warm water to aid the mashing process
    - Used chia instead of egg
    - Had no brown sugar on hand, used 1/4c cane sugar and 1/4 c blackstrap molasses, plus a little extra to sub out the honey (no honey on hand either!!)
    - For some reason I was compelled to use 4tsp baking powder, I’m such a spaz, it’s a wonder anything I bake ever turns out edible
    - I see measurements more as “guidelines…” LOL so I probably used about 4TB melted coconut oil
    - Flour: Used 2c almond meal, 1/4 c rice starch, 1/4c corn starch, and this is the funniest sub IMO, only had 1c oats so I used 1/4c of granola and crisped rice cereal instead! LOL
    - Tossed in about 1 1/2c of blueberries before baking
    - Baked in muffin tins instead of loaf pans for about 15min

    I think that’s it. And despite my mangling the recipe beyond recognition, it turned out absolutely stellar. I credit the recipe with being flexible and myself with pure DUMB LUCK! :o)

    • Dana Shultz says

      You can just sub extra oats and GF flour blend! Or any other nut meal, such as pecan or walnut!

  15. Caroline says

    Just made this with my kids this morning for my birthday. We shared big slabs of it for lunch and I have to say this bread is legitimately delicious. We really struggle to find gluten free baked goods that are delicious. This one hit the spot. Thank you so very much!!

  16. says

    Hi there, I’m new to your wonderful site and wanted to thank you for this, and the other amazing vegan gluten free recipes…I made this with the flax egg and subbed all sugar/honey for 150g coconut nectar…it’s gorgeous! I made it late last night (as it’s very warm here in the UK at the mo) and left it to cool overnight and like santa leaving a gift for me, there it was this morning waiting for me! Perfection! It went very well with my morning hot chocolate in bed :) Again, thank you and keep up the good work ;)

  17. Lisa says

    Another review…..I stumbled across your blog looking for a gluten free banana bread. Although I have already made my stand-by banana bread recipe, adapting it for gluten free, I wanted to try something new.

    Well, this one is a keeper! I used organic eggs and milk (we’re not vegan) and coconut oil…my own gluten free blend (from another blog, sorry) but otherwise, everything else was the same as the recipe calls for.

    I baked it in a stoneware bread pan for 1 hour 10 minutes and let rest for 30 minutes in the pan, then 1 hour on a wire rack before cutting into it. This is really a full-flavored dense-but-not-heavy banana bread. It will now replace my old recipe which had a lot of oil and sugar in it…this one is so much healthier, and gluten free besides.


  18. says

    I made this because the pictures look so incredible. Turns out the bread itself was equally magnificent. And now I plan to cook my way through all your recipes because everything looks so irresistible. Thank you for gracing the internet with such a beautiful site!

  19. Mary says

    i wonder could u advise me of a gf flour mix that would contain no wheat rice almond or potato as ive to eliminate these from my diet which i could use to make your banana bread . thanks

  20. Yoli says

    A search for “Vegan Banana Bread” brought me to your beautiful site & this gorgeous recipe. I love that you included oats in the recipe. I am wondering how, if possible, I could incorporate peanut Butter in this recipe? Any ideas?

    Thank You!

  21. Debbie Fecak says

    Just are the vegan version for the second time in 3 weeks! This recipe is sooo good!
    I slice, package & freeze. Then I take 1 slice at a time out to enjoy! Thank you for another divine recipe!

  22. Denise says

    Thank you for this recipe! My first success with a tasty GF bread. Only wish I had added dark chocolate chips. I didn’t have almond milk so used unsweetened low fat soy and I didn’t have almond meal so made my own pistachio meal. Delicious, quick and easy.

  23. Kendell says

    I made this banana bread yesterday, and it is so yummy! The almond meal makes the bread perfectly nutty, and it’s super moist. This will definitely be my new standby recipe for when I have a few ultra ripe bananas!

  24. Stella says

    I just made this and absolutely love it. I substituted 2/3 cup of brown sugar for the other sweeteners, and also used 3 tbsp melted butter instead of oil. It’s got a lovely texture and flavour. I will make this one again. Thanks so much for sharing it. :)

  25. Ella says

    Do we need to add xantham or guar gum to the GF flour? BTW recipe sounds amazing – I can’t wait to try it out!

  26. ben says

    I can’t wait to try these but I don’t have any almond meal or almond milk. Can I use soy milk instead and leave out the almond meal, you think?

    • Dana Shultz says

      Yes, you’ll have varied results though. Up the amount of oats and gluten free flour to compensate for the almond meal. Hope that helps!

  27. Taylor says

    I made this a few days ago, and it was AMAZING! I would eat it every day if I could. I currently have a plethora of zucchini coming out of the garden, and I would like to incorporate it into this bread. Does anyone have any ideas of how I could do that? Maybe just increase the flour?

  28. Kaate says

    So I have a kiddo allergic to soy, gluten, dairy, egg and almonds. I know, the pits, right?! Anyhow thinking we can use your sub for egg, and rice milk for the milk, but any suggestion for substitute for almond meal? Do they make another nut meal or maybe more GF flour? Would love to know any suggestions or ideas! Thanks!

    • jls says

      Kaate, you could try subbing hazelnut meal, which has a similar texture. I’m pretty sure that Bob’s Red Mill does a hazelnut meal that you should be able to find in a grocery store with a good Gluten-free section. Good luck!

      My question: can anyone confirm whether the almond meal should be packed or loose? I’m hoping it won’t make a difference this time around, but I’d like to know for future efforts. Thanks!

      • Karley says

        I just food processes almonds and some pecans as I didn’t have the full amount of almonds, worked like a charm!

  29. sc says

    Love your recipes; this one especially! Super easy and really good! I made these vegan style and substituted the egg with flax and the honey with agave syrup (honey is not vegan). I would definitely recommend! :)

  30. Deborah says

    I love your one bowl Gluten free Banana Bread!!!! My husband who doesn’t like anything health has eaten half the loaf!!!! Thank you :-)

  31. January says

    I really need some help! !! I really want to make this bread, however this is the second time I have messed up and not sure where. For some reason my batter comes out really thick…any shuts to where ive gone wrong? ?!!!

    • Dana Shultz says

      Not sure! Did you change anything? What’s the batter look like before baking? If it’s too thick, thin it with some almond milk…

  32. Kari Fox says

    Wow very delicious. I will be making again and again. i used coconut sugar instead of brown sugar, added walnuts and dark chocolate chips, which of course just made it even more scrumptious. thanks for sharing!

    • Dana Shultz says

      Great! so glad you enjoyed it, Kari. Thanks for sharing your changes! That’s always so helpful to me and other readers. Cheers!

  33. laura says

    I am ready to try several of your recipes but noticed I first have to make the Gluten free “flour blend”.
    I am not up to making my own potato starch and cannot find it in my area.
    Can I substitute corn starch since I don’t have any corn allergies.
    Let me know so I can start baking!

    • Dana Shultz says

      You should be able to do that, with varied results, though. Otherwise, look into ordering potato starch online!

  34. mackenzie says

    This was very tasty but was still gooey after and 1 hr 15 mins. also after 15 more minutes. I wonder how long? I am using a gas convection oven. I don’t get it. I didn’t use Oats but Coconut. Not sure what happend.

  35. says

    I am always looking to improve my GF banana bread with healthier ingredients. I tried this one based on the reviews and the ingredient list. I’m not sure what happened but it had a terrible aftertaste! Could that be from the coconut oil OR almond milk? The texture was perfect so I was very disappointed. The almond milk was plain unsweetened and brand new, but the coconut oil was not a fresh jar, maybe it was spoiled. What do you think could have caused such a bad aftertaste?

    • Dana Shultz says

      Hard to say! It could’ve been the coconut oil if it was spoiled. Not sure since you’re the only one who’s said that so far!

  36. Christina says

    I didn’t have all of the flour to make your flour combination, and I had no almond meal so I just added more oats, but my flour amount looked Way too much compared to my liquids.. And the loaf is very very clunky and a little hard. definitely think I did something wrong! How much flour is in your combination in total? I only used brown rice flour and tapioca! Will try round 2 tomorrow… Thank you :) x

  37. christina says

    sorry for the double post! about to attempt round 2.. just about to run out and buy some gluten free baking powder and more oats. am i right in thinking your total amount of gluten free flour blend equals to around 350 grams in english measurements? it just seems like such a huge amount in comparison to your photos, but I guess they were taken in moderation!

  38. christina says

    OH MY GOSH TRIPLE POST. I JUST REALISED I USED THE WHOLE AMOUNT OF FLOUR BLEND AND THE RECIPE SAYS ONLY 1 1/4 CUP. HAHAHA! oh dear dear dear.. i’ll update you in a couple of hours with my turn out…

  39. Rita says

    I just attempted to make this bread and it was awful!!! Gooey clump with a very bitter aftertaste. Pretty bummed because the ingredients weren’t cheap & it went straight into the trash. Will stick with Elena’s GF recipes.

    • Dana Shultz says

      Rita, that’s so bizarre! 99% of people have had success with this recipe so I’m not sure what went wrong. I never want people to waste supplies! That’s the worst. If there’s any questions you have regarding what might’ve happened, I’d love to help you troubleshoot. -Dana

  40. Karley says

    This was great! I’m not GF but love to mix it up now and then! The true test will be when hubby gets home to try! Only thing I changed was using my own GF flour mix (Robin Hood) and used a mix of almonds and pecans for the meal. Great results! Only thing I would do differently is add something like chocolate chips, berries, or a crumble on top (maybe melted vegan butter and coconut) just for an extra oomph!

  41. Lorie says

    Hello. I was wondering what the 3.5 meant for baking powder. I wasn’t sure how much baking powder to put in because I am unfamiliar with that symbol. Can someone please help? Thanks. I liked the recipe very much except I put too much baking soda.


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