1-Bowl Vegan Gluten-Free Banana Bread

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!

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!

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!

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

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!

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!

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. ☹️

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.

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.

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.

Beautiful, gluten free banna bread loaf! Another awesome recipe :)

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.

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!

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

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.

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!

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.

Amazing! Pairs well will the homemade Nutella recipe!

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!

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!

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.

This bread is the bomb. Soooo hearty & wonderful & filling. Bakes like a vegan dream.

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.

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!

Delicious! And, as you said, it WAS even better the next day! A bit crumbly, yes, but who cares?

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!

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.

can’t wait to try them – Farhat Sweets

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

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!

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!

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!

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!

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.

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!

I made the mix into muffins and they were delicious. I used peanut butter and cashew nut milk.

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.

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!

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.

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.

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.

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