1-Bowl Vegan Gluten-Free Banana Bread

I this last night and happy with the results. I didn’t have almond meal on hand and used coconut flour which I read is not recommended for this recipe. I followed the suggestion of another commenter and cut the amount of coconut flour in half using one half cup and six tbsp and it worked for me. I also used a real egg. Thanks for another delicious recipe!

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 !! 🙏🏻🙏🏻🙏🏻

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. :-)

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

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

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.

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!

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.

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! :)

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.

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.

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

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!

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! :-)

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:)

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

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.

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!

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!

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!

Scrumptious! Best banana bread I have ever tasted!

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!

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

Great recipe! Made into muffins with chocolate chips and WOW.

*****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 !!!

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!

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.

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

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.

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.

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.

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!!!

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!

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

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!

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!

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!!

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.

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.

the best banana bread I ever ate! thanks a lot for the recipe.

Very yummy, I added tsp of cinnamon and 1/4 tsp of nutmeg. It is a keeper!

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 :-)

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.

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?

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.

???So good ! My bf can’t stop eating ! Thank you for an Vegan gluten free amazing recipe

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!

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!

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.

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.

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.

Hi
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!!

I really liked it, but I will cut sugar next time, turn to be too sweet for me :)

Other then great – loved it!