1-Bowl Vegan Gluten-Free Banana Bread

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Overhead shot of vegan gluten free banana bread on cutting board with slices placed on metal plate and vegan butter on top

I can’t shake the fact that banana bread is still my favorite baked good (probably of all time), even after all these years.

Nothing quite beats a thick slice of banana bread with a little nut butter and a cup of tea or coffee.

Since creating our 1-Bowl Gluten-Free Banana Bread several years ago, I’ve wanted to perfect an egg-free version. You guys seem to LOVE that recipe, and dare I say this vegan version is even better? I know — bold claim. But so true. Let me show you how it’s done!

Overhead image of banana being mashed with flax seed meal in a blue bowl

This 1 bowl recipe starts with a flax egg and mashed ripe banana — 3 ripe bananas to be exact.

Then it’s naturally sweetened with maple syrup and coconut sugar, moistened with a small amount of avocado or coconut oil, and gets a boost of healthy fats and protein from almond butter!

Overhead image of banana bread batter being mixed in a blue bowl with a wooden spoon

For the dry ingredients I stuck with our tried and true Gluten-Free Flour Blend, almond meal, and rolled oats. This combo just seems to work in quick breads.

Walnuts add a nice crunch (and a healthy dose of omega-3 fatty acids). Plus, they take the aesthetic up a notch.

Overhead image of raw banana bread batter about to be baked in the oven

After about 1 hour in the oven, your house will smell like heaven in a loaf pan. Behold: The Vegan Gluten-Free Banana Bread of my dreams.

Image of hands holding a loaf of freshly baked banana bread

We hope you LOVE this bread. It’s:

Tender on the inside
Golden brown on the outside
Naturally sweet
Incredibly hearty
& So, so delicious

This would make the perfect breakfast on the go, hearty snack, or healthier treat. Banana bread is just versatile like that. Enjoy as is or pair with a bit of almond butter or peanut butter and you’re living the good life.

Into this banana bread? Try our Vegan Banana Bread Cinnamon Rolls, Banana Bread Granola, Vegan Banana Crumble Muffins, Vegan Nutella Banana Bread, and Vegan Banana Nut Muffins for 2!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Image of vegan gluten free banana bread slice on a metal plate with vegan butter on top and bananas in the background

1-Bowl Vegan Gluten-Free Banana Bread

Amazing vegan, gluten-free banana bread made in 1 bowl! Wholesome ingredients, naturally sweetened, and so delicious!
Author Minimalist Baker
Partially sliced loaf of Vegan Gluten-Free Banana Bread with bananas and oats in the background
4.65 from 85 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 (slices)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 batch flax egg* (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
  • 3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
  • 1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)
  • 3 Tbsp avocado oil (or melted coconut oil)
  • 1/2 cup coconut sugar (or sub organic brown sugar)
  • 2-3 Tbsp maple syrup (or sub agave nectar or coconut nectar)
  • 1/2 tsp sea salt
  • 3/4 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)
  • 1 Tbsp baking powder
  • 1 ¾ cup almond meal (ground from raw almonds)
  • 1 ¼ cup gluten-free flour blend*
  • 1 ⅓ cup gluten-free oats
  • 1/2 cup chopped raw walnuts


  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease.
  • Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork. You want it pretty smooth.
  • Add almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk and whisk to combine. Add baking powder, almond meal, gluten-free flour blend, and gluten-free oats and stir well to combine. Lastly, add half of the walnuts and stir to combine.
  • Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
  • Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It’s even better the next day!
  • Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.



*If subbing chicken eggs for flax eggs, 1 flax egg generally = 1 small chicken egg.
*If not gluten-free, use unbleached all-purpose flour or spelt flour in place of the gluten-free blend.

Nutrition (1 of 9 servings)

Serving: 1 serving Calories: 458 Carbohydrates: 54.8 g Protein: 10.3 g Fat: 24.5 g Saturated Fat: 2.2 g Polyunsaturated Fat: 4.72 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 322 mg Potassium: 455 mg Fiber: 6.7 g Sugar: 19.6 g Vitamin A: 68.21 IU Vitamin C: 3.49 mg Calcium: 222 mg Iron: 2.31 mg

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My Rating:

  1. Kathryn Lloyd says

    Delicious. Great results! They are so easy to make, and I’ll certainly be making them again.

    I used Bob’s Red Mills All Purpose GF Baking Flour, and instead of oats, used a combo of 1 cup more almond meal and 1/3 cup GF flour.
    I didn’t have almond butter so used peanut butter (couldn’t detect its flavour).
    I added a handful of chopped dried cranberries and a shake of cinnamon.
    I’m really liking using parchment paper! So easy to get the loaf out, and I think the end result holds its shape much better than without.

    Thanks for your wonderful recipes! :-)

  2. Kat says

    Yummy! I followed another commenter and added cardamom and cinnamon. I also added vanilla and omitted the oats. I do mostly grain free baking so I made the GF flour mixture a combo of cassava flour, tapioca starch, teff flour and green banana flour. I substituted pecans for the walnuts. It was a bit undercooked in the middle but we just toasted those slices (although my son loves the bread doughy so he had it plain:). I will definitely make this again! Thanks so much for the recipe:)

  3. Ash says

    Love this recipe! I’ve made this several times and my roommates love it too. I add a tablespoon of cinnamon and a teaspoon of cardamom powder to my mix

  4. Santa Simo says

    I followed the recipe as described. It came out perfect with a vegan cashew cream frosting I had made from a previous carrot cake recipe. I wish I could Include a picture.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Santa! Thank you for sharing! We’d love to see the photo – you can tag us on social media =)

  5. Rania says

    Thank you for sharing this recipe! I wanted to know if I can use almond flour, instead of almond meal?

    • Support @ Minimalist Baker says

      Hi Rania! We haven’t tried that but we think it should work. It’s possible that the batter will be drier when using almond flour, if so we suggest adding almond milk (1 Tbsp at a time) until it has the texture of the batter in the recipe video. Let us know how it goes! xo

  6. Helen says

    I like your style and clear communication. You cover everything! I was wondering about being able to use spelt instead of gluten free and there it was at the bottom of the recipe … now to get cooking, thank you :)

  7. Sarah says

    You hit it out of the park once again! GF vegan baking can be so tough, but I always know I can count on your recipes to yield taste and texture on par with “regular” recipes.
    I used about 1 1/4 cups oat flour (oats that I’d previously blended), as that’s what I had on hand. And used oat milk instead of almond milk for the same reason. Results were great and delicious!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed this one, Sarah. Thanks so much for your kind words and lovely review! xo

  8. Alex says

    I made this with mostly salted almond butter and a bit of unsalted almond butter and it was phenomenal!!! Thanks, I always love your recipes!

  9. Alex says

    Any thoughts or experience on subbing instant oats or self ground oats instead of the gluten free oats?
    Also curious about using salted crunchy almond butter or else mixed nut and seed butter (with added salt) as that’s what I have laying around that needs to get used. I usually like some extra salt in my desserts anyways, brings out the sweetness 🤔
    I’ll definitely rate after I try the recipe!!

    • Support @ Minimalist Baker says

      Hi Alex, we haven’t tried with other types of oats, but they might be okay. However, we’d suggest rolled oats for best texture. Salted crunchy almond butter would be great!

      • Alex says

        Thanks so much for the reply! I didn’t realize my quick oat were rolled oats before I asked. I used those and the salted almond butter and it was phenomenal. I cut it into chunks and put it in the freezer to stop myself from eating them too fast and it wasn’t effective because they were also super delicious when frozen! Thanks for the recipe!!!

  10. Katcsy says

    Made this with my limited ingredients. Excluded all the oil, sugars, and salt. Instead of an almond meal, I just grounded the nuts/seeds I have at hand. Subbed the gluten-free flour blend with more grounded oats. Subbed the almond milk by mixing soya milk powder with water. Satisfied my late-night guilt-free cravings. Love it!

    • Support @ Minimalist Baker says

      Yes, it’s a heartier bread. Feel free to cut the slices smaller or leave out the walnuts, if desired.

  11. Ursula says

    I’ve made this lots of times with different variations and love it so much! I especially love what a big loaf it yields, not meager like some “healthier” banana breads, and the delicious oaty texture :) I often use PB and some whole wheat flour since I’m not gluten free

  12. Carolyn says

    I found this recipe because I’m making a lot of almond (and other nut) milk at home and needed a use for the leftover almond meal. I’m trying to follow a particular low acid diet to fight against LPR and GERD; no sugars are allowed, but maple syrup is.
    My question is what kind of modification should I make if I were to replace the coconut/brown sugar with maple syrup? and how much maple syrup should I use overall? If I can figure out a good sub amount and get the recipe to work, I’ll share your link with a FB group doing this particular diet (who are also making a lot of almond milk and thus have almond meal to use). Thanks!

    • Support @ Minimalist Baker says

      Hi Carolyn, you could try replacing it with a little more maple syrup and then increase the flour, if needed, to achieve the right consistency. Hope that helps!

  13. Hailey Shimidzu says

    Hi, I’ve noticed there are no questions (I’ve read them all) about oil in this recipe. I can’t buy avo oil and I don’t have coconut oil these aren’t easy to find where I am. I do use olive oil and sunflower. Can I use them instead and if so how. Thanks.

  14. anja says


    I find almond flour extremely expensive! And since it is 1 cup of it in this banana bread it is really pricey for me as a dessert. I baked it and used coconut flour instead…turned out terrible.. (dry as sand, not good tasting either). I read in the comments you do not recommend coconut flour as a subtitute, well..read it too late.. I can not find any recommendation for a subtitute for an almond flour.. i read that one lady used chickpea flour (i can’t use it because it is too heavy for my digestion). Could you recommend something else instead of an almond flour? Thank you in advance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Anja, yeah coconut flour works completely differently in recipes than almond flour. It’s SO much more absorbent and drying. What about using almond meal instead of flour (just ground up almonds)?

    • Crystal says

      I would suggest using half the amount of coconut flour, if that’s what you have to use. It’s been a while since I cooked with it, but I remember cutting the amount in recipes way down.

  15. K says

    This recipe was a huge hit! Easy to make, not too sweet and has a moist dense texture.
    I substituted tahini for the almond butter, did not have maple syrup or walnuts on hand , but I found the bread to be delicious in spite of those omissions!
    Thank you for a recipe I know I’ll use a lot in the future!

  16. emily walch says

    I live in London and decided to make this last night as an antidote to the blues after the news of another national lockdown. The recipe was so easy to make (with no ‘fancy’ ingredients – always a bonus when you already have everything you need in your cupboards!) and i have to say, mazeltov to you Dana, you are such an inventive, resourceful and brilliantly talented cook. This is not the first of your recipes i have made and they always turn out beautifully. The banana bread (almost like a moorish cake!) was a total triumph and provided much needed comfort food to my head, heart and tastebuds! Look forward to trying more of your masterpieces, Take care and thank you, Emily x

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Emily! Wishing you all the best! xo

  17. Mary says

    *****5 star!!! This recipe is amazing!!! I usually don’t care so much for my old banana bread recipes . However, this recipe changes everything and now this is my go to quick bread!! I am not vegan so used 2 eggs instead of flax egg and regular milk. Delicious! I added unsalted peanut butter because I was out of almond butter. Thank you ! I just love how you create such healthy recipes !!!

  18. Selina says

    This is the best banana bread recipe out there. I´m a huge banana bread fan in general but nothing is as good as this one. I make it all the time and if I don´t my friends remind me to make it again. Love it! Keep up the good work – the baking recipes on this blog are just fantastic!

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Selina. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Edna says

    Do you think you sub pumpkin purée for the bananas to make this into a pumpkin loaf? I make this recipe as is all the time and it’s delicious!

  20. Beatriz says

    Another brilliant recipe, thank you for sharing!
    So I have made it only once and made a LOAF and MUFFINS. I used coconut oil, rice flour and regular white flour, ground almond, soy milk and no maple syrup. I’d recommend melting the coconut oil prior to mixing otherwise it is difficult to blend it completely and you might end up with little ‘pieces’ of oil here and there. I’d also mix salt and baking powder with the flour before adding to the rest of the ingredients, it’s harder to ensure it is spread throughout the dough otherwise.
    I was making it for my toddler so I did not want it to be too sweet. To be honest the amount of coconut sugar made it perfectly sweet (to my taste). I did not have maple syrup and want to replace the sugar or part of it with the syrup because the flavour will be will go very well with walnuts etc. I am sure it will taste even better.

    Muffins were perfect after 25 minutes. I filled the tray to its level. Loaf was ready after 35. My loaf was a lot smaller that the one here because I’ve used 2/3 of the dough on muffins.

    Also I was making it with my toddler and I can state that just mixing everything in no particular order works too 😂

    Perhaps it might be worth posting a copy of this recipe as Banana Muffins for Children.

  21. Veronique says

    The best banana bread in the world according to my husband who hates banana beads! I didn’t add sugar just 30ml of dates syrup as I am living in an area where it is more available than maple syrup.
    I use buckwheat flour which gives a great heavy consistency.
    Thanks a lot

  22. Jessie says

    This turned out super gummy and dense. Near the end of the bake time, the top had started to catch, so I removed it a few minutes early. It didn’t really have a flavor? the banana and nut butter were both absent and it just tasted vaguely like almond meal. The batter was super dry so maybe I should have increased the almond milk. I used Bob’s Red Mill 1-for-1 gluten-free flour so maybe that was the cause, too. Looks like a great recipe but just didn’t work for me.

    • Support @ Minimalist Baker says

      Hi Jessie, sorry to hear that was your experience! It could be the flour. But it also sounds like there may not have been enough banana or it wasn’t ripe enough. Is that possible?

  23. NP says

    Hi, I just made this recipe into muffins. I got 12 regular sized muffins, but after 35 minutes they were still gooey and raw in the middle. The muffins had beautiful domed tops though. Modifications: 1 cup whole wheat flour for 1 1/4 cup GF blend (it seemed pretty thick without the extra flour), almond flour instead of meal, brown sugar for coconut, less maple syrup, and natural peanut butter instead of almond. What do you think could be causing the muffins to be underbaked? Are they still salvageable? Next time I will try your 1-Bowl Vegan Banana Nut Muffins (GF). I noticed it is pretty much the same recipe, except you add 1 teaspoon baking soda. Should I try that next time, and will it guarantee better results?


    • Support @ Minimalist Baker says

      Hi, we think the whole wheat flour sub is probably the issue. Perhaps try slicing them in half and toasting in a toaster oven to help!

  24. Carolina says

    I cooked today, and I didn’t add walnuts because my 13 months old baby has not teeth yet. Also I didn’t have almond meal, so I used chickpeas flour instead. Result magnificent. Thanks and I will repeat for sure.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Carolina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Jess says

    I didn’t have much luck with this recipe as it came out gooey on the inside and cooked out the outside. I stuck a cake skewer in to see if it was ready before I pulled it out and the skewer came out clean. But, onced it cooled and I cut into the loaf it was still uncooked in the middle. Quite frusting. Could this be that my oevn is hotter than the temperature states and therefore it cooked too quickly on the outside?

    • Support @ Minimalist Baker says

      Hi Jess, Sorry to hear that! That’s possible- you can use an oven thermometer to check the accuracy of your oven. Or did you make any modifications, especially to the flours? What did you use for the gluten-free flour blend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not with gluten-free things usually, but also feel free not to go overboard. There’s no need to mix voraciously.

  26. Renae says

    Just made this – with some adjustments. I used applesauce instead of flax seed egg, omitted the avocado oil/oats and replaced the coconut sugar with date caramel. I also used a blend of coconut flour and oat flour instead of GF flour! It came out delightful and was super easy
    – just chucked everything into the food processor. Served with your brownie batter spread. Amazing.

  27. Nicol says

    I didn’t have almond flour when making this recipe, so I tried to sub coconut flour amongst others. It came out extremely dry and sadly had to be tossed because it was that bad. Will try again with almond flour, but beware not to use coconut as a substitute!!!

    • Support @ Minimalist Baker says

      Coconut flour is dry and absorbent so we don’t recommend subbing it 1-1 in this recipe. For future reference with making substitutions, you can do a search in the comments to see what others have tried and our recommendations. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  28. Sarah E. says

    I find that almond meal and almond flour sit really heavy on my stomach when used in baking. Could I use all GF flour (total 3 cups) instead of the almond meal? Thanks! I’ll let you know how it turns out after I bake :)

  29. Amanda says

    I’ve been baking this bread for a while now and my friends and I have developed a little cult following for it. :) But today I made it as muffins – WHAAAAAT. 28 minutes to perfection. It would’ve made 20 perfect-sized muffins but I only had an 18 pan and I was impatient, so I put the rest of the batter in a ramekin. I also didn’t want to stir an unopened almond butter, so I used mixed nut butter and the flavor is really nice! Not as perfect as almond butter, but very good for shaking things up. Thank you MB! Fort Worth, TX loves you!

  30. Gigi says

    Absolutely delicious! A reminder to weigh out the bananas though, as my three medium bananas were only half the weight required. I subbed all gluten free flour mix with sourgham, which was delicious. Fantastic recipe, as always from MB. Thank you so much xx

  31. Stephanie says

    Thank you for this wonderful recipe! I was sort of freestyling with what I had at hand, making a Poppyseed-Raspberry-Banana Bread: No walnuts, but 2 Tbsp poppyseeds and a good handful of frozen raspberries into the batter. I used oat- and all-purpose flour instead of the GF mix. Turned out beautiful, just sweet enough, dense but great texture. Can’t wait to toast it for breakfast with peanut butter and maple syrup.
    Warm greetings from Germany. Love your page!

    • Support @ Minimalist Baker says

      Love the creativity, Stephanie! We’re so glad it turned out well. Thanks so much for sharing! xo

      • Kristina says

        Hello! I would love to make this recipe for my family, as my children have multiple food allergies. I bake with vegan recipes because of their egg and dairy allergies. When I looked at the ingredients, I realized that while many of the ingredients would be easy to substitute (we are not gluten-free but they have a nut allergy) others were harder. I can use the flax egg, sub for plant butter, sub for coconut oil, sub for rice milk and the all purpose flour. However, what should I do about the almond meal, walnuts and oats? I dont have anything but quick oats and the other 2 are obviously out. I am not a great baker, so any help is appreciated! Thank you!

        • Support @ Minimalist Baker says

          Hi Kristina, quick oats might work. For the almond meal, maybe try a seed meal or something that isn’t a flour consistency to keep the bread light in texture. For the walnuts, we’d suggest pumpkin seeds. We haven’t tried with these modifications though, so can’t guarantee results. Let us know if you do some experimenting.

  32. Ethan says

    Made a few substitutions – used sunflower seed meal instead of almond meal, replaced half the brown sugar with erythritol, used a store-bought gf flour blend and date syrup instead of the maple. My one didn’t come out looking nearly as pretty as the one in the pics but it’s delicious!

      • Hyun says

        You’re right. Coconut flour is extremely drying. I subbed the entire 1 1/4 c. GF flour blend with coconut flour and it soaked up ALL of the liquid so that the mixture became dry & crumbly. I needed to add a lot more milk to make it into a liquidy texture that I could pour into a pan. But I still had to scoop vs pour the mixture into a pan. The final product was ruined and I had to toss the whole thing away. Do NOT replace GF flour blend w/ just coconut flour entirely. Better luck next time. I’m thinking of using just GF all-purpose flour next..

          • Katie says

            Made two loaves now. We didn’t have almond butter, so stunned tahini. Delicious!

            I have been using 2 bananas instead of three. Cooks in expected time. A bit crumbly, but very yummy!

  33. Leslie says

    This is the first recipe for Vegan and GF banana bread that actually works!

    The bread is perfect for dessert or breakfast it is very filling. I love that it has so much nutrition my picky toddler approves!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Leslie. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I wouldn’t cut it in half, but reduce slightly. You’ll know it’s done when golden brown, fluffy, and a toothpick comes out clean. Let us know how it goes!

          • Pia says

            Thank you, this was a 5 star recipe, my kind of cake, a perfect mix of dense and airy, not too banana. I added guava jelly in the mix and used almond flour (not sure if almond meal is the same or not). I served with vegan butter kinda like a coffee cake, love it, thank you!!!

  34. Jan says

    I made this few months ago and I used spelt flour came out delicious but was wondering I don’t have any almond butter this time could I use Tahini?

  35. Jo says

    Absolutely delicious! Thanks for providing a great vegan banana bread recipe that’s suitable for breakfast (not excessively sweet etc.). For those who aren’t gluten-free like myself, I used regular plain flour and oats and it turned out excellent.

  36. Andrea Calhoun says

    I can’t find my original comment from yesterday, but I used Arrowhead Mills GF flour as it was closest to the DIY. Used almond flour as that’s all I had, and since hubby is needing to go sugar free, I used Swerve brown sugar replacement and agave instead of maple. Only had almonds so used those instead of walnuts. It was thicker than the video, but I figured the almond flour absorbed more liquid than the meal, and was hesitant to add more liquid due to some comments about too moist.

    Baked up beautifully, sank a wee bit when it cooled, but it’s awesome! Definitely a winner.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Doruk. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Brittany says

    The best flavor and texture vegan gf banana bread recipe I have EVER had, usually it turns out over or under cooked and this was just right. I did make a few subs, based on what I had on hand. Almond flour instead of almond meal, for the gf flour, I used 1/2C coconut flour & 1/2C cassava flour, and added a splash more of nut milk. Cooked for just under an hour, came out perfect in every way. I checked on it at 45 minute mark, living in a high altitude state I’ve learned to keep an eye on my baked goods. THANK YOU! You’re recipes are bringing me life and happiness right now :-)

  38. Tahlia shafar says

    This is MAGNIFICENT. I have made many a gingerbread before and have always been looking for the perfect banana bread: not too sweet, dense, nutty and all around delicious. Look no further, this is it. Thank you for another magnificent recipe.

    I used buckwheat flour & stone grain wholewheat flour, used an egg instead of flax-egg and used 5 bananas to make up the 1.5 cups.

  39. Sarah says

    Hi! I followed the recipe, and the outside got a bit burnt while the inside is still a bit mushy and undercooked. The flavor is amazing, but over I’m not sure what went wrong. I’m visiting my family in a high elevation (6,500 ft above sea level) which im not used to baking in. Could this be a contributing factor?

    • Support @ Minimalist Baker says

      Hi Sarah, altitude could definitely be a factor. We also wonder what type of gluten-free flour blend you used? We recommend our DIY blend for best results. Hope that helps!

  40. Ania says

    Hi! Looking to make this tonight, however, we don’t like our baking to be sweet. Is it possible to leave out the sugar?

    • Support @ Minimalist Baker says

      We haven’t tried it that way, but it might work! You may need to add slightly more flour. Let us know if you try it!

      • Sydney Anderson says

        hi! i’m really looking forward to making this, but i was wondering how using only Almond Flour would affect it. would it be too dense??

        • Support @ Minimalist Baker says

          We think it would be too dense, but we haven’t tried it. Let us know if you try it!

          • Julia Pearson says

            I made this with several substitutions because of what I had on hand, one of which was the almond meal for flour. It came out a bit dense but pretty springy, (made in muffin tins).

            Substitutions: melted butter instead of oil, honey instead of maple syrup, white sugar instead of coconut, and almond meal in place of flour.

        • Andrea Calhoun says

          I couldn’t make the DIY flour, so bought both Bobs Red Mill GF and Arrowhead Mills….each have different blends. Is it ok to use one of them?

          • Andrea Calhoun says

            FYI on my question about using a pre made GF flour…..here are the blends:
            Bobs is garbanzo, potato starch, tapioca, sorghum and fava
            Arrowhead is rice, brown rice, tapioca, millet with inulin and xanthan.

            In just reading it makes me think Arrowhead is closer to your DIY…I couldn’t find potato starch or white rice flour yesterday.

            Advice please? I have 8 ripe bananas and a hubby who was just told to try GF for his tummy. Am going to try Swerve brown sugar replacer and agave as he’s also trying to cut sugar.

            Mahalo from Hawaii!

          • Support @ Minimalist Baker says

            Ah, in that case- the Arrowhead would probably work better. But we haven’t tried it, so we can’t guarantee results. Let us know how it goes!

          • Support @ Minimalist Baker says

            Hi Andrea, we haven’t tried either of those, so we aren’t sure which would be better! We’d suggest looking at the ingredients on each and using whichever is closer to our DIY blend. Hope that helps!

  41. Laura says

    I have a question about substituting the gluten-free oats – is there another ingredient you can substitute the oats with? Thank you so much!

    • Support @ Minimalist Baker says

      Hi Laura, we would recommend replacing the quantity of oats with a half and half mixture of almond meal and our gluten-free flour blend. Hope that helps!

  42. Sandra Coulson says

    I just made this yesterday, but the recipe I got from the website is a bit different than this. Mine called for 1 1/4 cup of the flour, almond meal, and oats, no almond butter, and no added walnuts though I did add pecans. I baked for one hour and it was a bit much – should have taken it out a bit earlier. My husband likes it and usually does not like anything GF I bake because of the texture!

    Which recipe is most current? I’m wondering how I got a different one from your site.

    Loving the recipes.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you are both enjoying it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. Aydia Johnson says

    I made the batter, but I have to leave last minute. Will this be okay sitting covered on the counter for an hour or so? I’m not sure if anything will cause it to rise given the ingredients but wanted to double check before I leave

  44. Martin Rietti says

    Hello!! I think I messed up, I forgot to add the milk and the flaxegg and added at the end. Would this affect the bread?
    Also, I did it with half rice flour and half almond flour, do you know if this would work?


    (It’s in the oven I’ll let you know anyways!)

    • Support @ Minimalist Baker says

      Hi Martin, we’re not sure whether those changes will work. Let us know how it turns out!

  45. Christine says

    Just made this today. It’s so yummy and moist and I can’t stop eating it. I toasted a slice and spread peanut butter on it – so good!

  46. lisa says

    I didn’t have most of the ingredients but I used all the measurements.

    Instead of gf flour I used a mix of spelt and oat flour

    And instead of almondmeal I used ground hazelnuts.

    It’s a bit more crumbly but it turned out great!

    Thanks for this recipe!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Lisa. We are so glad you enjoyed it and were able to modify with what you had! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Estelle says

    Can something else be used in place of almond meal? I don’t have, I have pecans that I could make a flour by blending perhaps. Any suggestions, please?

    • Support @ Minimalist Baker says

      Hi Estelle, we think that might work! Maybe reduce the oil slightly to compensate for the higher fat content in pecans? Let us know if you try it!

  48. Nicky Manzano says

    Hello! As I am intolerant to some of the stuff in the gluten-free flour blend, would it be possible to use only oat flour for this recipe? I unfortunately can only have oat/tapioca/coconut flour. Perhaps there’s a possible GF blend with these options? Thanks a lot :)

    • Support @ Minimalist Baker says

      Hi Nicky, we think it would end up quite dense with just oat flour. You could maybe try half oat and half tapioca? If you do some experimenting, let us know how it goes!

  49. Juliana Boos says

    This was my first vegan banana bread, and was great!
    Also made it sugar free, just added 1/2 tbsp of vanilla aroma and used home made oat milk.
    Next time I’ll use a bit more maple syrup for sweetness, but this time I had only 2 tbsp left.

  50. Tia says

    This was my first time making banana bread, let alone vegan + gf, but it tasted so good! I followed the recipe (except I replaced the flaxseed with a small egg) and baked it for 1:10:00 but the inside seems a little too dense or moist. Is that what it’s supposed to look/feel like, or should I try something different next time?

    • Support @ Minimalist Baker says

      Hi Tia, this is a more dense banana bread, but it sounds like it also could have used a little more baking.

  51. sandy says

    Hello Dana,
    I am going to try this receipe. Can i add whole wheat flour? also Want to know did you put a piece of butter and some honey on a slice? becasue vegan mean no animal product. Please clarify?

    • Support @ Minimalist Baker says

      Hi Sandy, we haven’t tried this recipe with wheat flour, but it might work. Let us know if you give it a try! We drizzled with vegan butter and agave.

  52. Kemoy says

    This banana bread was absolutely awesome!!! It didn’t even last a full day ?. Surprisingly I followed the recipe…. I tend to create my own…. and accidentally included all the walnuts…result was so delicious. It wasn’t too sweet and didn’t feel I was eating flour….love the combo of ground nut and oats. Protein packed also. I plan to mKe another one today or tomorrow….

    Always love many of your recipes….especially the baked ones.

      • Kemoy says

        Made another banana bread. This time I didn’t have enough almonds to make the full measurement so I used cassava flour. I didn’t add walnuts to the mixture either. It was tasty.

  53. sandra forte says

    WOW banana bread to die for!! Followed the recipe exactly and boy oh boy this is up there with the best banana breads we have had. It’s super easy and we love it toasted and buttered then adding maple syrup and berries for breakfast.

  54. Cortney Hubbard says

    Hi! I love all your recipes I’ve tried. For some reason this one didn’t turn out? I followed exactly, with crazy ripe bananas and it just doesn’t have much flavor. Tastes really flour-y. Any suggestions?

  55. Ophelia Selam says

    This recipe was delicious! I used sorghum flour (1 cup…) and 1/4 cup of potato starch and it came out beautifully.
    Thank you!!

  56. Heide says

    I’ve been trying to make a gf vegan banana bread and it always comes out soggy and gluey on the inside. The one I made this morning used almond flour and arrowroot, and it’s currently in slices in the toaster oven because I’m trying to dry out the insides. I’d like to try yours but I can’t tolerate oats, and I’m wondering if I can sub additional gf baking mix, or some other combination of flours. Thanks!

    • Support @ Minimalist Baker says

      Hi Heide, we would recommend replacing the quantity of oats with a half and half mixture of almond meal and our gluten-free flour blend. Hope that helps

  57. Rhian Evans says

    I’m a new mum and my bub is dairy free and egg free. As he’s being growing and now eating solids I have found it really hard to buy ready made food for him as well as trying to made things that don’t use dairy or egg. This website has changed my life and This recipe is gold!!! My son and I love it and make it regularly. He might also be Cealiac and I’m so happy to read other people’s comments about using other flours in it so I might give this a go too. I have also made the zucchini cake on this website and it’s also a winner!!

    • Support @ Minimalist Baker says

      Hi Rhian, we are so glad you both are able to enjoy this, Rhian! Thanks so much for sharing your experience! Wishing you all the best! xo

  58. Jamie says

    This was amazing. Did everything the same, but used regular sugar. The crunchy top was my favorite, thinking of making as muffins next time to get more crunchiness to myself! Eating vegan for 4 months now- I love to bake and have found it challenging to make yummy/healthy vegan recipes. This one goes in my permanent recipe book! Great job!

  59. Sydney says

    Hi Dana!
    I’m a college student with limited kitchen supplies, and since I don’t have a bread loaf pan, I want to try making this in a cast iron skillet. Do you think this would work, and if so, how would I change the oven temperature/time?

    Thank you so much!

    • Support @ Minimalist Baker says

      Hi Sydney, we haven’t tried it, but it might work. We would suggest reducing the oven temperature (perhaps by 25 degrees F) since the cast iron will hold heat and may cause the edges to brown sooner. As for the time, try starting with a little less time and then check every 3-5 minutes after. Let us know if you do some experimenting!

  60. Ninon Burgy says

    There is no gf flour here. Can I just make it with oat and almond flour? What would be the ratio amounts in cups?

    Can I replace coconut sugar maple syrup for dates?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! That’s a lot of swaps and we can’t guarantee the results. But if you give it a try let us know how it goes!

  61. Shari says

    My daughter who has multiple food allergies loves this bread. She likes to warm it up and put Earth Balance butter on top. It’s not as sweet as most banana breads and that’s the way we like it. Thanks!

  62. Elena says

    I used peanut butter when making this, cut down the sugar a little bit in favor of adding 1/2 cup of chocolate chips as well, and used regular flour. Everything else was exactly as the recipe said, and it came out perfect with a beautiful soft texture!

  63. Miss Violet says

    I did not like this recipe at all. I feel like the nut butter adds a weird flavor to the bread. And the consistency seems a bit soft-like it doesn’t firm up once baked. That being said, my boyfriend loved it. So, maybe it’s just my personal preference

    • Support @ Minimalist Baker says

      Hi, is it possible your nut butter was old? If so, the rancidity could be causing an odd flavor. As for the consistency, this recipe is on the more soft and tender side. Better luck next time!

  64. Sara says

    So I’ve made this recipe at least 20 times and modified it a bit. It’s the PERFECT breakfast. I brought some to work one day and one of my coworkers literally paid me to make her 2 loaves. I’m not gluten free and use whole meal flour, I just add it carefully until the batter consistency is right. I’ve used just whole meal, which makes it dense but still perfect. I’ve also used oats and whole meal which is the best consistency: moist, light, but still holds together well. I’ve also tried it with brown rice flour, the consistency came out similar to corn bread. I’ve used peanut butter and the flavor is very strong, but if you use local honey instead of maple I find the peanut butter flavor is not too intense. I’ve also shredded 1 carrot and added golden raisins and walnuts without changing much else in the recipe (using whole meal flour) … and it turned out perfectly. Anyway, THANK YOU. This recipe is my breakfast life now. You’re a baking LEGEND!

    • Support @ Minimalist Baker says

      Thank you so much for the lovely review, Sara! And for sharing all your tips! So glad you and your coworkers enjoy it! xo

  65. Anni says

    Such an amazing recipe! Made two loaves and brought one into work for my coworkers. They all said it was the best banana bread they’ve ever had. This will be the only banana bread I make from now on!

  66. Donna Lynn says

    Sorry. Mine was a brick. Smelled great, but it was horribly heavy. Followed the recipe to the letter except I used Bob’s Egg replacer. Made 12 muffins & a small loaf for a party and was embarrassed to put them out. Ugh.
    On the other hand, I made your Zucchini Chocolate Loaf & it was a real hit. Party-goers loved it. Cakey, brownie-like texture. Great taste.
    But you let me down on the banana bread. ☹️

    • Support @ Minimalist Baker says

      Hi Donna, sorry to hear this didn’t turn out for you! It is on the more dense side, but it shouldn’t have been heavy. We wonder if the egg replacer might have been the issue?

  67. Mussarat says


    I am really interested in baking the 1-bowl vegan gluten free banana bread.

    Can you please explain to me what is meant by 1 “batch” flax egg?

    Thank you!

    • Support @ Minimalist Baker says

      Hi Mussarat, 1 “batch” flax egg means 1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water. Hope that helps!

  68. Nita says

    Hi Dana, this recipe looks delicious. At the moment I’m on a very restrictive liver detox diet which means it’s
    gluten free
    Dairy free
    Sugar free
    Alcohol free
    Caffeine free
    Which is why I thought I’d look up recipes that were vegan/ gluten free. I’ve read done of the comments regarding b the maple syrup but obviously I can’t use it. What would happen if I used Stevie or erythritol instead? (I don’t have liquid Stevia either)


  69. Allison Prince says

    This turned out perfectly! I am NOT a baker, but I love to cook, and several of your dinner recipes are in my weekly rotation. I subbed unbleached all purpose flour for the gluten free blend and used almond flour for almond meal. I will definitely make this again.

  70. Ashley says

    Hi Dana, I have a question! I would love to bake this bread and add in veggie pulp from juicing. Doing this is very similar to adding zucchini to a recipe. Do you have any suggestions on whether or not adding a zucchini to this recipe would work? Would I need to change another aspect of the recipe? I realize I will be experimenting, but any insight from the pro would be appreciated! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’ve never tried that. What kind of pulp are you planning on using? For instance, celery is super stringy and I couldn’t recommend it. Carrot and apple, on the other hand, would be great here. Let me know if you give it a try!

  71. DRenee says

    Hi there!
    It’s been so hot lately, was wondering if I could bake it in a toaster oven? Mine has convection and regular settings. The bananas are going black and I didnt want to toss them. Anything to prevent heating up the kitchen!!

    • Support @ Minimalist Baker says

      Hi DRenee, we haven’t tried that, but it might work! Depending on the size of your toaster oven and placement of the racks, you may need to cover with foil to prevent it from browning before baking fully. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hi Lea, for this recipe, you can sub a chicken egg if not vegan. Otherwise, perhaps a chia egg? Though we haven’t tried it and cannot guarantee results!

  72. Cathy says

    I made this and did forget the maple syrup, but followed everything else. However, it was too dry and dense. Heated up in the microwave for 30 seconds with vegan butter and it was better, but still not a moist banana bread.

    • Support @ Minimalist Baker says

      Hi Cathy, That could definitely happen without the maple syrup. We recommend you give it another try with the syrup!

  73. Lana Austin says

    This is delicious! So happy with how well the flax egg works!!! Have read about it a lot, but they actually work! I have made them as muffins and as a loaf. I also added a little bit of cinnamon.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  74. Sterling Latham says

    I want to try this recipe but I only have Green Banana Flour! Do you think that would still work for this?

    • Support @ Minimalist Baker says

      Hi Sterling, we haven’t used green banana flour and aren’t sure how it would work! We would love to hear what you learn if you do some experimenting!

  75. Lynda says

    I want to know which maple flavoring do you like to use. I used to use one I thought was good, but then I found out today that it is an extract.

    I appreciate your advice.


    • Support @ Minimalist Baker says

      Hi Lynda, we haven’t used maple flavoring, but instead use pure maple syrup in this recipe. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Rachita, we haven’t tried that, but it might work! If you give it a try, we would love to hear how it goes!

  76. Alexandrine says

    Hi! This recipe looks wonderful, but I was wondering if I could use White Whole Wheat Flour in place of the gluten-free blend?

  77. Adele says

    Delicious! I’ve tried a few banana bread recipes and this is by far the best. My first slice was satisfyingly filling where others have not been. It was just sweet enough, but not too sweet. The walnuts are decadent throughout and add a wonderful crunch on the top. I made two loaves thinking I’d give one away as a gift. But now I’m not too sure! Looking forward to my second slice for breakfast already.

  78. Priya says

    Finally made this recipe and it was delicious! The bread turned out a little dense and underbaked after 1hr 15 min so I put it back in for another 20 with foil on top – perfect! Next time, I’ll probably split into two smaller loaf pans. Thanks for the recipe, Dana!

  79. Jade says

    Thank you, Minimalist Baker! I’ve finally found the perfect gluten free and vegan banana bread recipe!! Made this and it turned out beautifully!! I used quinoa flakes instead of rolled oats to make this gluten free for Coeliacs, 2T maple syrup, 1/3c coconut sugar, and the batter looked a bit thick/dry so I added a couple splashes more almond milk. Otherwise everything else was as per recipe. The banana bread had the loveliest tender, cakey texture that I haven’t been able to achieve with other gluten free banana bread recipes! I’m so happy right now :-D

    • Support @ Minimalist Baker says

      So glad you enjoyed it! Thank you for the lovely review and for sharing your modifications, Jade. xo

  80. Liz says

    Question! My son is obsessed with my banana bread. Unfortunately it’s a traditional recipe and filled with allergens. He’s allergic to tons of foods and can’t have almond meal (or any nuts other than coconut). Can I leave out or substitute the almond meal in this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If he can have eggs that would help a ton because I’ve found banana + coconut flour and no eggs = mush. You could try subbing in a blend of more oats and gluten-free blend in place of almond meal though. Let us know if you give it a try!

  81. Shannon says

    I followed the recipe exactly as written except to add cinnamon. I baked it for 70 minutes and let it cool until room temperature. It sank tremendously after baking and the inside was complete mush. The taste was pretty good but we felt that was partially helped by my addition of cinnamon.

  82. Char says

    It was a good recipe but came out a tad bit dry. I’m sure if this didn’t happen I would have loved it more because everything else has turned out that I’ve made!

  83. Shawna says

    This recipe was deliciously filling and not super sweet. It’s definitely going on my “make again list.” I made two mini loaves and 5 muffins from this recipe. The muffins took about 35min to cook the mini loaf pans about 40min.

  84. Richelle says

    Is it just me or are there two separate recipes listed for this cake? I made it before with apple sauce in the ingredients list and it turned out really well. The second time around the batter is so dry – no way it will pour. Followed the recipe and double-checked quantities- really not sure what went wrong.

    • Support @ Minimalist Baker says

      Hi Richelle, we don’t have a banana bread recipe with applesauce, but we have an Apple Carrot Snack Cake with both apple and banana in it. Could you clarify more about the recipe so we can help point you in the right direction?

  85. Rich says

    Hey there,
    Thanks for all the great recipes. One thing – I’m allergic to nuts. What can I substitute for the walnuts and almond meal?

    • Support @ Minimalist Baker says

      Hi Rich, Though we haven’t tried doing so, we think you could try a seed meal or something that isn’t a flour consistency to keep the bread light in texture. Hope that helps!

  86. Michelle says

    Soooooo yummy! Thank you for your recipes Dana! I did not have a nut butter on hand so I skipped it! I added cinnamon and vegan chocolate chips! Both recipes that I have made from this site have been excellent! Excited to keep trying more of your creations!

  87. Serena says

    I’ve made and eaten a lot of banana bread. This was my first gluten free and vegan version. It is also now my favorite version!

  88. Leslie says

    Hi Dana,
    I like your website and approach to vegan cooking.
    I have made a number of your recipes and enjoyed them.
    My mouth was watering when I saw the one bowl banana bread recipe.
    Made it in a bread loaf pan.
    It was gorgeous, smelled heavenly, but it was like a brick on the inside.
    Only change is that I subbed apple sauce for oil otherwise followed instructions to the letter.
    Not sure what went wrong.
    Guess that just happens from time to time.
    Do you have any suggestions?
    Undaunted going to try your one pot easy lentil soup next.

    • Support @ Minimalist Baker says

      Hi Leslie, thanks so much for your kind words! We are so glad you enjoy our recipes! Our best guess is that the applesauce made it dense. Perhaps try with the oil next time, if possible? Hope that helps!

  89. Kathryn Tuite says

    Dana, is there any way to substitute gluten free oatmeal in this recipe for Banana bread? My Mom is Celiac, but cannot tolerate GF oats?
    Thanks so much.

    • Support @ Minimalist Baker says

      Hi Kathryn, we would recommend replacing the quantity of oats with a half and half mixture of almond meal and our gluten-free flour blend. Also, if not vegan, we would recommend subbing the flax egg for 1 large egg to help with texture. Hope that helps!

  90. Meghan says

    Hi Dana!

    I made this recipe today and am having trouble figuring out where I went wrong! The bread turned out nicely browned and crispy on the outside, but the inside was total mush. (Still super delicious though!)

    I used blanched almond flour in place of almond meal since that’s what I had on hand, and the gluten-free flour I used was Bob’s Red Mill Grain-Free Paleo Flour (a mix of almond flour, arrowroot starch, coconut flour and tapioca flour). I also left out the oats.

    • Support @ Minimalist Baker says

      Hi Meghan, we think that the paleo flour and/or the lack of oats may have been why it didn’t turn out as expected. Hope that helps!

  91. Laura says

    Hello! I just made your black bean brownies and could not believe how amazing they were! Really finding these has been a miracle as my baby boy is allergic to anything and everything (nuts, wheat, dairy, sesame, avacado and egg). And he likes these! AND I absolutely love them too! Thank you!
    One question about the banana bread: Can you substitute the almond meal with anything? Like more flour?

    • Support @ Minimalist Baker says

      Hi Laura, Though we haven’t tried doing so, we think you could try walnut meal, a seed meal, or something that isn’t a flour consistency to keep the bread light in texture. Hope that helps!

  92. Rich says

    Excellent! Thank you for sharing this recipe. I add craisins, cut up dates, cut up figs, cinnamon, and extra walnuts. Keep up the good work.

  93. Tess says

    Have just gone to make these a second time and realized I completely left out the almond butter last time! Still SO delicious – following the recipe this time around and making muffins with added dark chocolate chunks and carob chips, and sure they will be just as amazing. Dana you make vegan + gluten-free so easy and delicious, THANK YOU!

  94. Sarah Luehrs says

    Made this with apple sauce in place of oil and about 1/3 c brown sugar instead of coconut sugar (didn’t have it!). Baked for 12 muffins at 375 for about 35/40 min. Turned out delicious but a bit sticky probably bc of apple sauce instead of oil!

  95. Elle says

    Made this today. Made muffins as others have done. Only change I made was to add cinnamon and mini chocolate chips to half the batter for variety. I have silicone muffin tins and I baked them at 375 for 26 minutes. They were lovely and I am having a hard time limiting my kids consumption. Oh and I doubled the recipe. It made 28 regular size muffins.

  96. colleen rose says

    Hi there. Love love love your recipes and just purchased your cookbook ??. We are not a gluten-free family so can regular flour be substituted in all your recipes?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Typically yes! Just watch the texture and bake time as flours can vary in absorbency and require more / less bake time.

  97. Britt Nowak says

    Delicious!! I used an egg instead of the flax egg and sprouted spelt flour instead of the gluten free flour blend. I also made this into muffins, 16 to be exact, filled right to the top of the lined muffin pan. They baked for 20 minutes. I love that they are more hearty than traditional banana bread. My kids loved them also!! Thanks for another delicious recipe

  98. Sara says

    I am so thankful for your blog, and I have been for years! This banana bread was AMAZING. Seriously to die for. Thank you for providing a place where vegan and GF folks like me can find a mind blowing recipe time after time. Can’t wait to see what vegan delights are next to come!

  99. Cassie Thuvan Tran says

    Looks like my dream breakfast treat! I need to dig into a slice ASAP. Have you tried this recipe with olive oil? I would love to know how it would result in the loaf!

  100. Felice says

    I love your recipes! Can I sub the oats for oat flour to make the texture more like traditional banana bread? Also please make a basic gf blueberry muffin recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try that but we haven’t and are not sure if it will turn out. Let us know how it goes!

  101. Susan says


    I am new to your recipes, but I love what I have tried! For both this recipe and the 4 ingredient vegan brownies, I have needed much more cook time than you advise. My oven is calibrated. I’m wondering… when you say loaf pan, do you mean a small loaf pan or the one that is closer to the length of a loaf of bread in the store. Thank you!


    • Support @ Minimalist Baker says

      Hi Susan, thanks for trying out our recipes- glad to hear you have liked them. We use this loaf pan. Hope that helps!

  102. Nora says

    This was fantastic! Moist and flavorful. I baked half of the batter in a half-sized loaf pan for about 30 minutes, and then the rest as muffins for about 15 minutes. Delicious, thank you!

  103. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    Thanks for sharing, Elle! Next time would you mind leaving a rating? It’s super helpful for us and other readers! xo

  104. Elle K says

    Followed the recipe exactly and it came out great! A little dense but very yummy. Some pieces crumbled slightly when I cut them but I was okay with having to eat those pieces ?. Thanks for the great recipe!

  105. Lynda says

    I made this awesome hearty banana bread and now it is my favorite banana bread. It turns out hudge. I like those big slices and we just eat it without adding anything on it. It has a perfect light sweetness to it and I added the Three TBSPs of maple flavoring. We had the choice of two to three. I cooked mine for 1 15 min. Because of the size of it and that was perfect.

    Way to go Dana?

  106. Bridget says

    Amazing, easy! So delicious! I can’t believe how well it rose in the oven, I have the worst time with that and gluten free baking!!! Love love love this recipe going to see if I can adapt it to other breads like pumpkin ??? thank you Minimalist Baker!

  107. Jessica says

    I love that your nutritional info is for 1 of 9 slices instead of 1 of 12 or so just to get the calorie count down because lets be real, who can actually get 12 slices out of a loaf of banana bread?! :D

  108. Tracey Kidd says

    I made this today and I was really curious to see what the texture would be like as it’s the first time I’ve not used egg in a cake from a recipe – I’ve experimented without egg but I haven’t always had success!
    I’m used to a slightly different texture as we cook gluten free in our home so I was very happy with this recipe’s texture. Despite me liking the texture I did slice the banana bread very thickly to avoid it falling apart.
    I didn’t have almond butter at hand so I substituted with tahini and I did add lots of spices as my family love cinnamon. Without measuring I would estimate that I added a teaspoon of ground ginger, 1/2 a teaspoon of nutmeg and about 4 teaspoons of cinnamon! I’m really happy with the flavour result.
    Also, I had a bit more mixture than would fit in my loaf pan so I used my silicon moulds to make 6 extra muffins with some whole walnuts on top. These worked really well and I actually think that next time I might make them all in the muffin moulds as this avoids the need to cut the loaf into slices which can be a little bit challenging.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Tracey! Letting it cool overnight and slicing thick slices (as you mentioned) can be helpful for that. Glad you enjoyed it!

    • Andree Major says

      This recipe turned out great! I swapped out gluten free flour blend for buckwheat flour (which is also gluten free), I only needed 1.5 cups and omitted the almond flour and walnuts to save on cost. I added dark chocolate chips which were obviously great. (How can you not love chocolate?) Next time I would add an extra banana as the flavour got lost a bit and it wasn’t as moist as I’d like, probably due to the buckwheat! Otherwise fabulous recipe as always :)

  109. Lynda says

    I will make this soon thanks to you for sending the recipe to me. I have everything I
    need to make it and I am crazy about the way you put the walnuts right on top! I like that look. Yummmmmmmmmmmmm
    Thanks again,


  110. Chandler says

    I have been craving banana bread ever since seeing this recipe so I finally decided to make it today! I made them into muffins and used a combo of whole wheat and spelt flour instead of the GF and they turned out so well. It actually made 18 decent sized muffins so I’ll be freezing some!

  111. Gracie Aguirre says

    Hi Dana I made this recipe and I noticed it didn’t call for any type of extract. I had vanilla and banana extracts and it didn’t occur to me until after I made it that it didn’t call for the extract. I feel like using it would have helped the flavor more. Is there a reason for not using an extract?

    • Support @ Minimalist Baker says

      Hi Gracie, we didn’t find it to need any, but you are welcome to add vanilla extract if you would like!

  112. Cherrelle says

    Will brown rice flour work instead of GF Flour Blend or Spelt Flour? I have a sensitivity to Spelt and I’m supposed to minimize wheat. Any other GF options that would work and still make it moist?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say a GF blend would be preferred as brown rice on its own has a very strong flavor. You might be able to get away with just oats and almond flour if you subbed an egg or two for the flax egg. But we haven’t tried that and can’t guarantee the results!

  113. Brooke says

    This turned out amazingly! I’m somewhat new to your recipes as I’ve only recently (1 month) decided to eat more of a plant based diet and cut animal products. I’ve enjoyed every recipe I’ve attempted, but this one was the best by far. My entire family loved it and it’s a great way to use those really ripe bananas that might otherwise get thrown away (or frozen for smoothies). I’m so glad to have stumbled upon your site.

  114. Lia says

    Hi Dana,
    Do you think I could use this batter and bake in muffin cups instead of a bread pan? Will I need to bake for longer or for less time? Thanks!!

  115. Donna says

    I made this last night and substituted whole wheat flour for the GF flour. The taste is lovely and it baked up nicely but it doesn’t hold together when sliced. It is very moist, maybe too much so?? I’m thinking next time to use half whole wheat and half all-purpose. Love the addition of almond flour and oats!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we found ours to hold together nicely! We haven’t tested it with whole wheat or unbleached flour so perhaps that was the issue. Glad you enjoyed the flavor!

  116. Amy says

    So easy and delicious, the perfect loaf with a cup of tea. Even my non vegan or gf friends and family loved it and didn’t even notice. Lovely taste and texture.

  117. Leah Gauthier says

    Hi Dana, This is SOOO GOOD. Moist, flavorful, tastes like a slice of love. I added 1/4 cup chocolate chips and 1t ground cinnamon, for extra yumminess. Will make this again and again. Thank you so much!!! P.S. I’ve used your gf flour blend in lots of other recipes and it works perfectly every time. I’m very grateful not to have so much guesswork.

  118. Abigail Jacob says

    I just made this this afternoon. It is delicious but very crumbly and doens’t hold up when sliced. I followed the recipe almost exactly – ran out of almond meal so had to use ground hazelnuts for 1/8 cup, otherwise i had everything else. i threw in chocolate chips as well since I had them in the house.

  119. Olivia says

    Hi! I was wondering is it necessary to have walnuts or any hard nuts in it because i’m not really a fan of nuts in baked goods?

  120. David says

    Well firstly I must let you know I have Never cooked any type of cake in my life before! The recipe is easy to follow and I took note of some of the comments in the thread which I always find helpful. So I used 3 eggs/2.5 cups almond flour/ half cup of coconut flour. The rest of the recipe I stayed pretty faithful to. :) I cooked it for 1 hour open then under loose tin foil for another 20 minutes. It cooled down enough for me and my wife to have a slice each when still warm. Delicious and she was staggered when I told her how I made it. So as a man in my late 60’s baking this cake successfully as a first time Baker can make it then lots of hope for every other novice out there! Keep up the great recipes this is my third of yours to try and my roast pepper and tomato soup is nearly ready now… Yummy thanks

    • Support @ Minimalist Baker says

      Woohoo! So glad it worked out for you, David! Thanks for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  121. lily says

    Hi Dana! I looOooOooove all kinds of banana bread too. My girlfriend is vegan so I am excited to make this for her! Can I use applesauce instead of flax egg?

    Thank you for your wonderful recipes!

  122. Vicky says

    Can I use store bought gluten free all purpose flour instead of making it myself?
    This looks amazing. I cant wait till my bananas ripen

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tested it with any gluten-containing flours yet, but suspect you could sub the GF blend out with all purpose flour 1:1. Let us know how it goes!

  123. Judy says

    I live at a high altitude (5,336ft), We usually adjust our recipes by adding additional flour and liquid. Would we need to adjust this recipe? If so, what are your recommendations, please?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tested it that way. I think it should work, but let us know if you try it! Usually that’s fine. If the batter appears too runny, compensate with more dry ingredients of your choice.

  124. Allison says

    My flax eggs haven’t been setting up. Do you know what could be the problem? I thought maybe it was old so I bought a new bag of flax but it still doesn’t set up.

  125. Danielle says

    Looks amazing!! Trying to avoid added sugar though…do you think it would be ok without the coconut sugar/just being sweetened from the banana? Can’t wait to try!

  126. Deborah Keller says

    I’m new to your site, but looking forward to trying out your recipes. You are the first blogger I’ve found that eats like I do—plant focused and gluten free. I have some additional food allergies too, so I’m wondering how you find the calories and nutritional analysis when you create new recipes? I’d like to be able to do this if I need to adjust any ingredients.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Deborah! Thanks for the kind words. We have a nutritionist calculate the nutrition information for our recipes. Hope that helps!

  127. Kathryn Fitzgerald says

    In your nutrition guide, it says 24 grams of fat? Is that right? Numbers don’t add up if you add the 2 fats and divide by 9 servings but then again that is my guess.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure how that would work. I might even suggest a little more oil instead. But if you try that let us know how it goes!

  128. Nicki says

    This looks delicious. Is there anything you can substitute the oats with ? I am allergic to them and miss out on so many things. I would love to try this. Thank you.

  129. Ellie says

    What’s the purpose of the almond meal? It’s the only ingredient I don’t have in and wondering if I can leave it out. This recipe looks totally deeeelish. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve found almond meal, when blended with oats and the gluten-free blend, just creates a nice texture in vegan baked goods. It adds a little nuttiness but also contributes to a light, not gummy texture. If replacing it, I’d suggesting considering walnut meal, a seed meal, or something that isn’t a flour consistency to keep the bread light in texture. Hope that helps!

  130. Bethany Vines says

    If not gluten free, do you also sub all purpose flour for the almond meal, or just the gluten free blend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would sub it only for the GF blend. The almond meal actually adds nuttiness and light texture. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Zach, we haven’t tried that and can’t guarantee it will turn out, but you could try subbing the oil for additional almond butter or applesauce. Hope that helps!

  131. Valerie McGlynn says

    Can you sub anything for the almond flour that is GF? My daughter is allergic to almonds. Thank you

    • Erin says

      Should we use the xantham gum in the gf flour blend recipe? Is there any way you can specify for future recipes? I never know when I should be adding it to the blend. Thanks for the recipe!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Erin, you can add it to the blend because in this recipe b/c the banana and flax help bind, I don’t find it critical.

    • Anna says

      How is coconut sugar considered a natural sweetener? I’m doing no processed sugar right now and would love to make this bread!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Anna, it’s just a lower glycemic sugar option and closer to the natural source. If you’re doing no processed sugar you could try sweetening with stevia?

  132. Emily says

    Looks delicious!

    Do you think I could use spelt flour instead of the GF flour? And, if not, is there another substitute you’d recommend?

    • Kati says

      Says in the notes that you can.

      *If subbing chicken eggs for flax eggs, 1 flax egg generally = 1 small chicken egg.
      *If not gluten-free, use unbleached all-purpose flour or spelt flour in place of the gluten-free blend.

  133. Lovely Jubley says

    This looks amazing, I’m not much of a baker but I’m saving this recipe to give it a go! I think banana bread is great because it’s basically a breakfast cake. This recipe look delicious, especially the added walnuts. Do you think any other kind of nuts would go well in here too, perhaps pecans? And would you keep the amount of nuts the same, or would it be ok to add extras (I know this can sometimes ruin a bake).
    Charlie x