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
4.63 from 98 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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  1. Angela says

    I am looking forward to making this for a vegan baby shower this weekend. I don’t have easy access to maple syrup. Can I substitute honey or would it be better to just leave it out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, we think honey would work, but we haven’t tested it! Just keep in mind some vegans don’t eat honey. Other options would be agave or coconut nectar.

  2. Gina Zalewski says

    Omg this is BANANA BREAD to DIE FOR!! First I’d like to thank @minamalistbaker for crazy good recipes but I just went Gluten Free and bought all of the flours for their secret recipe and it does NOT DISAPPOINT! Like WOW!! I can’t even begin to tell you how grateful I am for ALL of the recipes you share! This Banana Bread was absolutely delish! I used the Secret Gluten Free Recipe for the flours – added 3 cups and cut out the Almond flour. I also added some fresh blueberries and I DO NOT MISS the regular flour AT ALL! You guys are my go-to now for all Gluten free 🙌🏻 the texture is so consistent with wheat flour it’s uncanny. Love you ALL! Thank you !! 🙏🏻🙏🏻🙏🏻

  3. Els van Tienen says

    Hi! I’m planning to bake this for my two year old to be (it’s his birthday soon) but I don’t have the typical bread baking pans… I do have a flat rectangular pan. How would this affect the baking time please? Thanks! Kind regards, Els

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Els, that would work! It will bake faster. We’d recommend checking with a toothpick to tell when it’s done. We hope your birthday boy loves it! xo

  4. Alycin Berry says

    I never like gluten free recipes but this one came out great! The only modifications I made were using vegan butter instead of coconut oil, adding Vanilla extract, and doubling the recipe. It came out a little less sweet than I expected, more of what I would call a true breakfast banana bread rather than a dessert banana bread. Next time I will add the maximum amount of maple syrup instead of the lower amount. I split between two loaves, one of them was walnuts and chocolate chips folded in, and the other one was just chocolate chips folded in. I will definitely be making again and using some of the amazing modifications others mentioned. :-)

  5. Marsha says

    I’m wanting to make this, but too much for me to keep or freeze.
    Is it possible to successfully halve the recipe?
    I looked thru the reviews n not found a suggestion
    Thanks for all your effort n assistance to us GF peeps😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marsha, that should work if baking for less time. Thank you for your kind words! xo

  6. Jenna says

    I have’t made this yet, but looks amazing. One question, I love all the ingredients but the oats (I’m trying to eat grain free right now). Any idea on if that could be left out or what to substitute? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, you could try more almond meal and gluten-free flour blend. But if you’re not doing grains, we’re not sure you’re using the GF blend? We think without grains it might turn out pretty dense. If you eat eggs, that could help add some lift! Keep in mind that almond meal is less absorbent than oats, so you’ll need a larger amount of it. Hope that helps!

  7. Susan Thompson says

    I made as written except I added chocolate chips because of course (yummy)
    and tsp vanilla
    So good and came out beautiful
    Thank you for sharing wonderful recipes

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Susan!

  8. Joan says

    I made this last night and it came out even better than I expected.
    I cooked it for the 1 hour and 10 minutes and the outside had that great tasty crust that really good quick bread gets and the inside was moist and not too wet. Your recipes always come out great even when I am out of certain ingredients and I have to substitute some of them. The changes I made were I added 1 tsp of vanilla, 1 tsp of cinnamon, I substituted olive oil for avocado oil, I substituted maple sugar for coconut sugar and I only put in 1/4 cup, I used pecans instead of walnuts. I will definitely make this again and again and I will make it both ways. It sliced up fantastic the next morning and everyone loved it. Your site is my go-to for all of my vegan baking-Thanks

  9. Geraldine Clarke says

    Absolutely loved this recipe. I wish I could attach pictures. I replaced coconut sugar with half quantity of Lakanto monkfruit sweetener Golden, replaced Maple Syrup with Lakanto Maple Flavoured syrup and oats with shredded coconut. I added Teaspoon vanilla powder, cinnamon and nutmeg and zest and juice from half an orange.

  10. Linsey says

    this recipe did not work out for me at all :( I ended up baking this for 2 hours (maybe even a little longer) and while the outside became slightly burned and very dry, the inside was still complete mush. I The flavor was off also – if it would’ve tasted good I would’ve just toasted each slice to complete the cooking process but it was pretty awful so I ended up just tossing the whole thing.

    I made two substitutions but I can’t imagine they would’ve made such a huge impact… instead of avocado oil I used evoo (I use this frequently in baking and have never had an issue before) and I used bobs red mill gf baking blend instead of the mix noted in the recipe. Also, instead of almond butter I used peanut butter (recipe says sub is ok so don’t think this was the issue). Otherwise, I followed the recipe exactly, even making my own almond meal. Not sure what happened here but just counting this one as a miss!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linsey, we’re so sorry this one didn’t work out for you! Did you use the Bob’s Red Mill gluten-free blend from the red bag or the blue one?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So strange! We wouldn’t think it would be an issue, but possibly. It sounds like the mixture had too much moisture for some reason. For the flavor, is it possible you were using baking powder with aluminum in it? We’ve found that can create a metallic taste. Or is it possible one of your ingredients was rancid?

  11. Elaina Ervin says

    I have a tree nut allergy, so I cannot use almond meal. Could peanut flour/meal work in replacement? My daughter loves peanut butter and bananas. I just don’t have almond meal in the house because of my allergy. I scrolled through all the comments but couldn’t find anything related to using peanut flour instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaina, we have never used peanut flour so we aren’t sure how it compares to almond meal and cannot guarantee results. You could possibly use oats/oat flour in place of the almond meal? Let us know how it goes if you try peanut flour!

  12. Ashley M says

    I swear you had a vegan banana bread recipe, one bowl. It was my favourite and now I only see gluten free, and it’s different 🤔

  13. Raina says

    I’d love to leave out the sugar and serve it to my 2 young toddlers. I’d love some feedback on if that’s possible. Can I leave it out completely or does it need to be substituted to keep the texture the same? I’d love to add flax and/or chia seeds. What do you recommend? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Raina, we haven’t tried this bread without sugar but other readers have reported success in the past. We think you might want to add milk in place of the maple syrup, but otherwise it’s worth a try. Let us know how it goes!

  14. Natalie says

    I made this and it turned out perfectly and tastes wonderful. Of course we cut it too soon and it tears a bit. But the next day it sliced perfectly. Beautiful and yummy.

  15. Carola says

    I made this for the first time, and it was delicious! I made the following subs/changes: no maple syrup, brown sugar instead of coconut, 1 cup almond pulp instead of almond meal (from making almond milk), 3/4 cup spelt and 1/2 cup all purpose flour, and a heaping 1/2 cup of semi sweet chocolate chips mixed in at the end instead of walnuts. The bake time increased by 5-10 minutes, probably because of the added moisture of the almond pulp. I will definitely make it again, as banana bread is a family favourite. I love this low-fat, higher protein, vegan version! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the great review and for sharing your modifications, Carola. So glad you enjoyed!

  16. Anissa says

    I made this with a few adjustments and it came out very nice! It was definitely sweet enough without so much sugar and syrup, because the bananas were very sweet. The adjustments I made: chia egg instead of flax, only 30g sugar, no maple syrup, normal whole wheat flour, chickpea flour instead of almond flour and no walnuts. I also added a bit more liquid, I think the chickpea flour made it more dry.

  17. KateLynn says

    Delicious!! I made it as written (Well, I somehow forgot the salt which I do NOT recommend haha) My loaf at high altitude was done in closer to 45mins.
    I really like that it’s a denser loaf with healthy fats. Makes it for a very satisfying breakfast with coffee! I will absolutely make it again. Next time with the recommended salt ;-)

  18. Angie says

    I don’t know what I did wrong. I didn’t find it to be as banana-y as the banana muffins I usually make. It’s also very, very dense, which I kind of expected given that it’s gluten-free. The loaves I made are not inedible; they’re just not as banana-y as I had hoped. The only ingredient that I used not listed was oat flour instead of the gluten-free blend. I live in a small space, so I simply can’t buy a bunch of things and mix them together. I’ve never had any problems substituting oat flour for the gluten-free blend in any of the other recipes I’ve tried. (If you could suggest ONE kind of flour to use in place of a blend, it would be much appreciated.) The other difference is that I used mini-loaf pans in the toaster oven (small space). For anyone else trying this, you have to use the bottom rack because the loaves touched the top element pretty quickly. Fortunately, I could smell them burning and I quickly made the change. In the mini-loaf pans, it’s supposed to take less time, but it took a good 2 HOURS in the oven – I lost track because I kept adding 10 minutes, then 15 minutes over and over again. In the end, I just decided to hope for the best. The stick still had stuff stuck to it, but they were baked enough when I sliced them. Will try another loaf recipe next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angie, sorry to hear it didn’t turn out right. Using all oat flour is likely the issue – that will make it dense. Another idea would be if your baking powder was expired? Instead of making the GF blend, you could buy a gluten-free flour blend, such as Bob’s Red Mill 1-1 GF Baking Flour. Hope that helps!

  19. Stephanie says

    I didn’t have quite enough almond flour so I substituted with a bit of wheat flour. Turned out perfect!

  20. Kate says

    I made this banana bread today and even though it tastes amazing the inside of the loaf just never seemed to be baked through all the way. It is still pretty mushy inside. I do live at high altitude which may have something to do with it. What could the problem possibly be?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, that could be the issue. Or what GF blend did you use? Either way it should be better by the next day!

  21. Arja says

    Hi, I made it and it was good overall but the taste of baking powder was very strong that I could not even eat more than a few pieces. I think 1 Tbsp baking powder was too much and affected the taste a lot. may be you can tell me what brand of baking powder has better taste if there is any better one. thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear this, Arja. We find that the baking powder with the most mild taste is any kind that is aluminum free, and we use Rumford most often in our kitchen. Thanks so much for sharing your experience!

  22. 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! :-)

  23. 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:)

  24. 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

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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 =)

  26. Rania says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  27. 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 :)

  28. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  29. 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!

  30. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!!!

  31. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. 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

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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.

  35. 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.

  36. 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!

  37. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. 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 !!!

  39. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  40. 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!

  41. 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.

      • Kathryn Lloyd says

        Thanks for the details Beatriz. This time (just finished putting it in the oven) I made – 12 muffins and the rest in a parchment-paper-lined loaf pan. I appreciate you mentioning the baking times. I would have probably over-baked the loaf! ;-)

        I love that this is a very large recipe, so I end up with more baked goods than with some recipes, but with basically the same amount of work. (My actual prep time is quite a bit longer than the 15 minutes in the recipe. I think it’s the actual measuring that takes me longer. . . BUT – it’s defiintely worth it! :-)

        I put the 5-star rating even though it’s still in the oven because I know it’ll be just as delicious as last time.

  42. 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

  43. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  44. 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?


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  46. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  47. 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.

  48. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  49. 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 :)

  50. 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!

  51. 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

  52. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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.

  53. 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!

  54. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!!!

  55. 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?

  56. 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.

  57. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  58. 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 :-)

  59. 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.

  60. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  61. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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??

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

  62. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  63. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  64. 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

  65. 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!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  66. 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!

  67. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  68. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  69. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  70. 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.

  71. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  72. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  73. 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.

  74. 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.

  75. 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?

  76. 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!!

  77. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  78. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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