Gluten-Free Butternut Squash Banana Bread

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Partially sliced loaf of Gluten-Free Banana Bread with Butternut Squash Puree

Happy December! Are you ready for all that my favorite month brings? I am. Currently my Indie Holidays Pandora station is creating quite a festive ambience as I sip coffee and write this post for some seriously delicious gluten free quick bread.

Food processor showing shots of roasted and then pureed butternut squash

Since becoming friends with several gluten free eaters it’s been a personal challenge of mine to create gluten free recipes that are just as delicious as non-gluten free ones. And I’m happy to report that this simple, ONE BOWL banana bread is one of them. Hoo-ray!

Using a whisk to mix homemade Butternut Squash Banana Bread Batter
Loaf of freshly baked Gluten-Free Butternut Squash Banana Bread

The ingredients in this loaf are simple:

Ripe bananas & butternut squash
Almond meal
Gluten free oats
Gluten free flour blend
An egg
Brown sugar
Almond milk
& A few everyday spices

Even better news? It only requires 1 mixing bowl. Easy, simple, and delicious banana bread? Score.

Loaf of Gluten-Free Banana Bread alongside bowls of butternut squash and oats

What does this gorgeous bread taste like? For starts, not gluten free at all!

It’s moist, tender and hearty
Full of sweet banana flavor
with a hint of buttery winter squash
Nutty and wholesome thanks to almonds + oats
Perfectly sweet
& Absolutely perfect with a smear of butter and honey

Oh my.

Partially sliced loaf of Gluten-Free Butternut Squash Bread
Cutting board with a partially sliced loaf of Gluten-Free Squash Banana Bread

This bread is absolutely perfect for serving to a crowd.

Book club? Yes.
Friend gathering? Yes.
Holiday party? Heck yes.
Christmas pre-game? Why not?

You get the point. This recipe is really ideal in any setting, even to bake on Sunday and have for breakfast or snacks throughout the week. Enjoy!

Cascading partially sliced loaf of Gluten-Free Banana Bread with bowls of oats and squash
Showing the inside of a loaf of delicious 1-Bowl Butternut Squash Banana Bread
Slices of Gluten-Free Butternut Squash Bread alongside a bowl of squash puree
Plate with a slice of Butternut Squash Banana Bread smeared with butter

Gluten- Free Butternut Squash Banana Bread

Gluten-free banana bread swirled with butternut squash puree, just 1 bowl required. Hearty, healthy, moist, and delicious.
Author Minimalist Baker
Loaf of Gluten-Free Banana Bread made with butternut squash
4.88 from 31 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (slices)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly 1 Month (slice before freezing)
Does it keep? 3-4 Days


  • 2 large ripe bananas (2 bananas yield about 1 cup)
  • 1 large egg*
  • 3 Tbsp avocado or coconut oil
  • 1/3 cup organic cane sugar
  • 1/4 cup packed organic brown sugar
  • 2-3 Tbsp honey, agave nectar or maple syrup (optional // depending on preferred sweetness)
  • 3 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 dash nutmeg
  • 3/4 cup almond milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup gluten-free oats
  • 1/2 heaping cup butternut squash (or pumpkin) puree* (find roasting instructions here)


  • Preheat oven to 350 degrees F (176 C) and grease or spray a standard 9-inch loaf pan with nonstick spray, or line with parchment paper (adjust number/size of pans if altering batch size).
  • Mash bananas in a large bowl until smooth and creamy. Then add egg, oil, sugar, brown sugar, honey (or sub maple syrup or agave), baking powder, sea salt, cinnamon, nutmeg, and almond milk. Whisk until well combined.
  • Next add almond meal, gluten-free flour blend, and gluten-free oats and stir.
  • Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl.
  • Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out completely clean.
  • Let set in pan for 5-10 minutes. Then gently move to a wire rack and let cool completely. It will be tender if sliced right away, so letting it cool is ideal.
  • Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.


*For a vegan version, you can sub 1 large egg for 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water).
*Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.
*Adapted from the lovely, Take A Megabite.
*If you aren’t gluten-free, sub unbleached all-purpose or whole-wheat pastry flour for the gluten-free flour blend.
*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 288 Carbohydrates: 42 g Protein: 6 g Fat: 11.5 g Saturated Fat: 1 g Sodium: 217 mg Fiber: 3.3 g Sugar: 17 g

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My Rating:

  1. Suzi says

    Yes please!! Doubled this recipe and so glad I did!! Mine I mixed all the wet and all the dry separately then combined and baked. Used pumpkin and a bit of coconut milk with flax eggs. Came out so good and rustic with a crunchy exterior, which we love. Great recipe!!

  2. Marion Johnson says

    Made about 3 dozen mini muffins based on this recipe, and now my teens have something yummy to grab for breakfast instead of skipping it when they’re short on time.
    Super forgiving recipe, I subsituted and omitted ingredients based on preference and what we have on hand. Your recipe notes came in handy.
    Definitely making these again when we have ripe bananas and leftover baked sweet potatoes (one of the bolder substitutions I made — happy to find a use for those regular guests in our fridge!).

  3. Laura says

    Do you think this could work with less sugar, or with something else subbed for the sugar?
    Thanks for your input!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, some readers have had success using less sugar, although we haven’t tried it and can’t guarantee results. You could also try substituting coconut sugar!

  4. Tamara says

    Super yummy ! I didn’t put the sugar in because it was sweet enough with the squash, banana and maple syrup ! Super healthy recipe with many variations! I luv it!

  5. Diana says

    I love this recipe! We usually don’t like banana bread, but this one is delicious! I make it into muffins because kids like it more that way and make with oats for breakfast muffins or without for snacks or cupcakes (oats make it a bit chewier). We’re not gluten free, so I make it with regular flour but with a flax egg (egg allergy here), turns out great every time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Diana! So glad you all enjoy it!

  6. Sheryle says

    Hi, I made this gluten-free bread today for the first time, and it is delicious! Out of curiosity, what is the reason for adding the puréed squash to half of the batter and swirling, rather than folding it in to the entire portion? The bread didn’t have a noticeable marble-y appearance, so I was thinking I might just add it in at the end next time. Thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheryle! It’s for the swirly-look, but you can add it all at once if you prefer. Thanks for the lovely review!

  7. Bertha says

    I used a flax egg & did not add honey or maple. It was sweet enough for me with just the brown & white sugar. This was moist & delicious, and tasted best straight from the oven or rewarmed. Yum!

    • Svetlana says

      This recipe sounds an looks delicious.
      Can I use coconut sugar instead of cane sugar?
      Or can I use honey/maple syrup/ Jerusalem artichoke syrup instead of sugar?
      Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Svetlana, we haven’t tried it with coconut sugar, but think that would be the next best option. Let us know how it goes! xo

  8. Samantha Hart says

    I have just tried making this with sweet potato instead of butternut squash and it tastes just as yummy and wholesome.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but we think it would work! Maybe reduce the sweetener slightly as it’s more sweet? Let us know how it goes!

  9. Samantha Hart says

    I love this recipe and am currently making it for the second time! It tastes so nourishing, wholesome and delicious! I love this website and the recipes I am trying out here it’s my first choice for healthy lush vegan recipes. Thank you!

  10. Beth says

    I had a really awesome mooregold squash and nothing to do with it. This recipe was fantastic! I would probably add a bit less sugar next go around (and there will be a next time) as super sweet things aren’t my jam. It took the full 1 hr and 15 minutes to bake. Great recipe!

  11. Cheryl says

    Baked the squash-pumpkin bread with my niece. We added chocolate chips and dried cherries. Yum! Question: Was I supposed to grind the oats into flour? I didn’t see that in the recipe so we added them as rolled oats. It’s not a bad texture but it’s a little weird in a soft sweet bread. If I wanted to leave the oats out, what could I substitute? Thank you! We loved the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryl, were they old-fashioned rolled oats? That’s what we recommend. Or perhaps they were thick cut? You could blend them into a flour, if preferred!

  12. Amy Bosnoian says

    I’m so excited to try this! I want to add less sugar and maybe only use 3 tbsp of maple syrup, so therefore; no brown sugar or cane sugar. Do you think this would ruin the consistency or make it not good?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, we haven’t tried it that way and aren’t sure. If you’re used to things less sweet, it might work. Let us know if you try it!

  13. Juliana says

    I made a vegan version, added half the sugar only (all coconut) + used a mix of almond meal and coconut flour instead of all almond.
    In the end the batter was too thick, so I had to put more milk (home made oat-cashew-coconut). I added a bit more squash in the middle too.
    It tasted really good, but a couple days after I noticed some small parts were too gooey/moist, so not entirely cooked.
    I had baked only for 1 hour as I needed to use the oven for something else, and the toothpick had come out dry (I guess in the other half it wouldn’t have been dry), so I wish I had baked it a few minutes more…

    P.s.: next I wanna try this recipe as a banana bread only, cause I think that this is the most simple banana bread recipe here. I feel like all others have way more ingredients (and nut butters – expensive), so I appreciate a very simple straight forward yummy vegan banana bread recipe for days when you don’t wanna spend 40 minutes mixing ingredients… :) or is there another one you’d recommend? xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Juliana! We think the flour and sugar modifications could have caused that. This banana bread recipe is a reader favorite. Hope that helps!

  14. Tom Wood says

    Subbed crystallised ginger and dates for the sugars for a”nearly” sugar free version.
    So good, 5th loaf in the oven now as it’s so popular with my family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds lovely! Thanks for sharing, Tom! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Larkyn says

    So I decided to go rogue and not use almond meal, I didn’t have any and realized too late, oops! I used probably a whole cup of the squash and I added pumpkin pie spice and mind you – it came out super super thick but also super moist and delicious!! I personally love it and so does my dad. It’s been my morning coffee treat. Thanks for the great recipe!

  16. Elaine says

    I am so grateful for the Minimalist Baker. You’ve so improved my life. I really trust you, and when I have to choose, I always choose you. I made this early this morning both GF and vegan. I made it with acorn squash. I used Bob’s Red Mill gf flour, the oats with extra because I was out of almond meal. Made a mix of whose with tapioca flour, arrowroot, and ground flax seed to make up for it. Sprinkled with chia seeds and toasted sunflower seeds. As I was adding spices, I threw in some Garam Masala in addition to cinnamon and nutmeg. I used a flax egg. For sugar, I had brown sugar. I also used coconut/palm sugar. I used about three tablespoons of maple syrup. I was swapping things so quickly I was not sure it was going to work, but it did. I cooked it for the hour and fifteen minutes. We enjoyed it with coffee at lunch during this pandemic. My husband loves baked goods and it is the most common thing he orders at cafes. To be able to make an actual bread that he could enjoy means a lot to me. So, thank you for teaching me how to cook and especially how to bake. The GF and vegan suggestions, and the one in the comments about what to do when you don’t have almond meal, really got me through.

  17. Alla says

    So I had pretty big squash and I used one half for the and the other half of half :)) for this bread and it turned out great!
    I did some changes according to what I had – Used coconut milk, brown rice flour and sprinkled some chia seeds and chopped pecans, and used half of sugar mentioned. Served with butter – everyone was happy )
    Also, I took it when it was still a bit wet inside and it seems like when it cools down – it’s getting firmer

  18. Dani Ford says

    I made this recipe in mini loaves to give out to friends and one big one for myself. This was so good! I finished the last of it today toasted with some plant based butter and almond butter. Funny story, I rand short on time to roast and puree the squash and was going remake a different recipe but I happened to have some jars of organic “just butternut squash puree” babyfood in the pantry and used that. It worked great.

  19. Virgi says

    This cake is AMAZING. I didn´t have oatmeal so I substituted for half a cup of oat bran, one quarter cup of flaxseed and one quarter cup of chia seed, to keep a bit of the crunchy taste that oatmeal would give. It was soooo delicious, my husband loved it. Thank you for this!

  20. Miranda says

    Hi! Love your recipes!! Can I use coconut flour instead of almond flour? Also could I use whole wheat flour?

  21. Sara says

    Can I sub any other unrefined sugars for the brown and cane ? Perhaps honey, coconut sugar or more maple ? Would love to give this a try

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think coconut sugar would work! Let us know if you give it a try!

  22. Kate says

    My toddler and I made this this morning and it was so yummy. We did not do the gluten-free flour but used whole wheat; we also didn’t have enough banana so we subbed some very ripe nectarine mushed up. We also used a flax egg to keep it vegan for some other family members. Still turned out delicious and was really fun for my daughter to smell/taste the Ingredients as they went in.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Kate! We are so glad you and your daughter enjoyed this recipe! xo

  23. Rose says

    This came out great!!! Used a hubbard squash I grew in my garden. I used spelt, sprouted oat, and almond flour. Also used coconut sugar, maple syrup and raw turbinado sugar. Enjoying it so much with a cup of tea. Thank you Dana and husband!

  24. Sherry says

    This is GREAT!! I made it last night for a study group this week–I’m anxious to serve it to others. Knowing that I didn’t have almond milk or almond meal, I decided to try subbing coconut milk and coconut flour. Since coconut flour soaks up liquid, I used extra coconut milk–1 1/4 c and a bit less coconut flour for the almond meal–1 cup. I also used about 1 1/4 c of squash.

    When I mixed everything up, it looked too dry, so I added water until the consistency looked like the batter in your pic, about 1/4 c. None of this was as exact as I try to be when I bake–I’m NOT a confident baker AT ALL–But it turned out beautifully.

    It’s moist; it holds together; it has the right amount of banana flavor. I am definitely adding this to my very tiny arsenal of gluten free baking successes. Thank you SO MUCH for this wonderful, versatile recipe!

  25. Danielle Volbrecht says

    Hi Dana! i made this banana bread but after an hour i poked it with a knife and it did not come out clean.. i ended up having to cook it for about two hours until the inside was cooked but then the outside was burnt. The inside of the bread tasted amazing but would love to get it perfect, any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm did you happen to make any recipe changes? Let us know and we’ll do our best to help!

      • Danielle Volbrecht says

        I subed the gluten free flour mix for half spelt and buckwheat flour and subed sugar for coconut sugar :)

  26. Eileen Kupersmith says

    How do you make the butternut squash puree mentioned in the recipe? I didn’t understand what part of the link provided is used for the banana bread.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl, mash with a potato masher or puree with a food processor!

  27. Ryan says

    I just made this & am so disappointed. It was the bread that never baked. The outside got nice and crusty, but the inside is basically raw. What a waste of a lot of expensive ingredients.

  28. klaudia says

    may I ask you to convert cups to grams and ml in this recipe, it is always a huge problem to find right converter. Thank you in advance.

  29. Ashley says

    This was amazing! I ran out of GF flour blend after 3/4 cup so I subbed the remaining 1/2 cup with almond flour, and subbed sweet potato for butternut squash as that was all I had. Baked for an hour and it was PERFECT! Thank you!!

  30. Pat O says

    I’ve been experimenting with banana bread recipes using some of thegluten free alternative flours. Yours looks great, and I’m about to try it, but would like to know if coconut flour can be substatuted for any of the flour? Thank You!

  31. Shirley Warwick says

    Amazing recipe. I made it for my family and they loved it! The only substitute I did was swapping cane sugar for coconut sugar and it turned out fabulous. Thank you it’s a keeper !

  32. Julee says

    I made mini muffins with this recipe last night and they are wonderful – a huge hit with my family. I actually used acorn squash. I thought they were sweet enough without the added honey. I also added 1/4 cup more flour after the first batch because they were mushy, even after I baked them quite a while. The extra flour gave them the body they needed. THANK YOU!!!

  33. Caspi says

    Hi I don’t understand these instructions which does not mention several of the ingredients listed?? For example the instructions don’t mention sugar, baking powder, coconut oil etc – all things that are on the ingredient list.

    • Julee says

      In the instructions, it says to “add egg through milk”, meaning that you add ALL of the ingredients listed from the egg all the way down to the milk:
      1 egg (or sub 1 flax egg: 1 Tbsp flaxseed meal + 2.5 Tbsp water)
      3 Tbsp grape seed or coconut oil
      1/3 cup sugar
      1/4 cup packed brown sugar
      2-3 Tbsp honey, depending on preferred sweetness (optional)
      3.5 tsp baking powder
      1 tsp sea salt
      1/2 tsp cinnamon
      dash nutmeg
      3/4 cup almond or dairy milk

  34. Rach says

    I love this recipe. I make it regularly for the kids’ school lunches (school isn’t nut free). I just chuck the pumpkin in rather than swirl it through. It gives it a lovely golden colour instead of the regular “grey” colour of banana bread. I made it without the pumpkin once and it didn’t look nearly as apertising. Lol.

  35. Lori says

    Mine is delicious, but it came out very heavy, not sure if that is how it is supposed to be, and very moist. My batter was very think, almost like I could have made cookies from it. Is that correct? I didn’t see at picture that came close to mine once the dry ingredients were added.

  36. Kelly says

    Thanks for the recipe. Just want to clarify – the 1/2 c. + 1 tbsp of puree are to be combined together? That is, often when a recipe has “+ 1 tbsp” it is to be reserved for swirling through or adding to the top layer (etc.) for an effect. In this case, you are just adding both the 1/2 c. plus that little bit extra to one half of the batter? :-)

  37. Molly says

    In the oven as we speak, chose gas mark 4 so could need longer… Also, wasn’t sure when to add the baking powder, sugar, honey and spices…… So I just chucked them in the mix before mixing and pouring into the tin. Did I miss a step? I couldn’t see when you said to add these bits

  38. Paulina says

    I made this last night. I also love the butternut squash in it! I used organic pureed butternut from a can because I already had that at home. I substituted the sugar with more honey and maple syrup, the sweetness from the banana and squash also helps. I used 1 1/4 cup almond meal, half a cup all purpose wheat flour (so not GF), half a cup of brown rice flower and 1/4 cup spelt flour. I used 1/4 cup dairy milk and 1/2 cup soy milk. And added a little bit of walnuts and cardamom too. It turned out GREAT! A sign of a truly good recipe is one that can be adapted and changed and still turns out delicious.

    • ana says

      Hello. Thank you for your own tips. I do have a question: Do I have to use sugar, and brown sugar and honey or I can pick one of the three?

      Thank you
      Please I would like to read your answer.

  39. Belle says

    Hi – just discovered your wonderful site, and this wonderful sounding banana ‘bread’…but wondering if you had any thoughts on how to make this yummy recipe totally grain free?! Big ask I guess but….?!
    I can’t eat any grains; including no oats, no quinoa, and most gluten free flours are out too, which is a huge b.. I mean shame! Wondered if maybe coconut flour? buckwheat flour? tapioca flour? arrowroot? xanthin gum? any or all might work? I would be hugely grateful for any thoughts you may have. Thank you heaps :)

  40. Barbara says

    Hi Dana,

    I was wondering, what can I use to substitute the almond meal part of this recipe? I am allergic to all nuts. I would love to try this recipe out!


  41. Jillian L says

    Sounds perfect!! Question: Why is the cal. and fat content so much higher in this vs. your banana bread recipe? I don’t see much of a difference in the contents.

  42. Christine says

    I went to bake this recipe after I had printed it out and noticed under “Instructions” you left out a bunch of steps. Like when to add the sugars, baking powder, salt, cinnamon, nutmeg, honey and coconut oil. I read it three times to make sure I was not imagining it and then went to the website to see if my printer wigged out. Nope. Those steps were not listed. Thankfully, I have baked before and mixed all the dry ingredients together and added melted coconut oil to the wet. Then continued on with the rest of it. Proof- reading a recipe before uploading to web might be helpful. :-)

      • Christine says

        Yeah, and I (doh) thought it meant add eggs to the milk. LOL!
        I did swirl the squash though the first half of batter and then added the rest. But, when it was done after an hour and 15 minutes, the squash didn’t blend well like that and it was sort of raw in the middle. Sorry, not my favorite.

        • Lyn says

          I thought the same thing as Christine, that you left out a bunch of steps. Thought is was just me. I figured it out but had no idea what you meant by “add eggs through milk”. I also thought that meant and eggs to milk. Perhaps you can re-word that?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            I added that in! Sorry for the confusion. I hope you find the updated instructions easier to read/follow!

  43. angela says


  44. Kristen says

    Have you edited the recipe since your original posting? The directions don’t mention use of many of the ingredients, like the spices, baking powder, honey, etc. I managed to wing it and it still tasted amazing. But it would be nice to have a full set of instructions. Thanks!

  45. carol says

    Hi there,
    I just wanted to point out that the sugar, oil, baking powder etc, are missing from the instructions. i just added them to the batter and everything turned out great! I love this recipe! I will probably add one more banana to the batter but that’s just personal preference. Oh, i also sprinkled a little extra sugar on the top before baking to give it a sweet crunch…delicious! Also, i used coconut sugar and it came out splendid.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Carol! Thanks for your note. I actually instruct to “add eggs through milk”, which includes those ingredients. Sorry if it was confusing and I’m glad it still turned out!

      • Carol says

        Thank you! That it’s funny because I sat there for a while staring at the words ‘add eggs through the milk’ and I had no idea what that meant! So I put the eggs in the milk and whisked those.



      • Saskia says

        For the sake of international readers it’s useful to know that saying “x through y” in the sense you mean it here isn’t very common outside of American English so that part of the instructions might not make sense to people outside the US!

  46. Lexie says

    Hi! Mine is in the oven, and I am very excited about it. I added carrot apple ginger pulp from the juice I made this morning, and some walnuts. I can’t wait to taste it! Thanks for the recipe

  47. Suzanne says

    I made this with corn meal and applesauce, since I didn’t have almond meal or butternut squash, and it came out great! It’s a little bit crumbly, but that is to be expected with gluten free baking. Next time I will add in some xantham gum to help bind it.

    To answer the three posts above, the directions say to add ingredients “eggs through milk”, which means to add the eggs, the milk, and everything listed in between them.

  48. Melissa says

    I really wanted to try this right now, but I’m so confused. No where in the instructions does it mention when to add most of the ingredients. Like the milk, oil, sugar, seasonings etc. is my phone messing up? Help please. I would really like to try it tonight

  49. Karyn says

    I just made the recipe exactly as it is stated above. I gathered all of the said ingredients. But, when I read thru the directions, I could not find how to use half of the ingredients… The oil, spices, sugars, honey.
    I just guessed my way so that they were all included. It came out great texture and taste. But, I would have liked better directions, please.

    • Melissa says

      Did you just add the dry ingredients together and the wet ingredients together? Not sure how to go about it without the complete info

      • Saskia says

        Just in case others are reading this and have the same question, I had to do a bit of a double take when reading the recipe for the same reason, because of the way it is worded. In step 2 it says “Then add egg through milk and whisk until well combined” which means add everything listed in the ingredients from egg to milk. I’m English so this way of saying “x through y” isn’t how we would phrase it but it seems to be common in American English to mean “everything between & including x & y”!

  50. Ricia says

    I can’t use almond meal as we have an allergy in our house. What would you suggest as a substitute. I thought about oat ground into a meal or flax seed meal.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would do a mixture of flax meal, rolled oats, and more gluten free flour blend to compensate for the amount of almond meal I recommend. Hope that helps!

  51. Estelle says

    My partner had a banana disaster as a kid (read: he ate too many bananas and threw up) so can’t stand the taste of banana. Any ideas on what I can substitute it for that would add the same moistness?


  52. Amy says

    Hi, Is there anyway I could make this with out the sugar?? What do you reckon I substitute instead, I’m searching for a yummy gluten free, sugar free bread or cake that I can make a range of muffins from.
    Please help :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps you could use a liquid sweetener, such as maple syrup, and then compensate the moisture by adding more dry ingredients?

  53. Karissa says

    We have an almond allergy in our home…..any ideas on what I can sub for the almond meal? I assume any milk would work in lieu of almond milk? Thanks! This looks amazing!

  54. Kerry says

    Alright so I made this for friends of mine who are GF and it….was…..a disaster. They tell me it was a tasty disaster but the whole loaf fell apart when I tried to cut them a piece. And I don’t mean just that it fell apart, it’s more like you couldn’t eat this with a fork if you wanted to. I mean, the whole thing split in half lengthwise – I don’t even know how that happened. I have pictures. They aren’t pretty ones.

    I’ll say it did taste pretty good. I’m not used to gluten free cooking so the metallic-y taste really threw me for a loop but once I realized that was how it was “supposed” to taste it was pretty yummy. I addd chocolate chips, made it with pumpkin, and baked it about 15 minutes longer than it called for to make sure it was cooked all the way through. Recommend not to do that. It came out a little overcooked and dry on the outsides. Chocolate was a good call, but then, when ISN’T chocolate a good call.

    I am determined to keep trying though, and perfect this, once I understand a bit more about gf baking. Thanks for the inspiration!

  55. Leticia says

    Hi there,
    I love tis recipe and wanna try it tomorrow! Do you think it works if I replace the gluten free flour blend for regular flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I do. And if you follow the link to the original recipe, you’ll see how she made it with gluten. Hope that helps!

  56. shakti says

    Oh, what have you done?
    GF yes.
    One bowl yes.
    Pumpkin and ginger oh yes please.
    No yeast,none.
    This is it, and there will be an avaricious person with a fork to poke the unwary that hover around this one!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kelsey, you definitely could! Just sub the gluten free flour blend for all purpose! Hope that helps :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope, you actually bake it first. I peel and cube my butternut squash and roast (tossed in a spot of oil) it for 15-20 minutes in a 400 degree oven. Then puree! Hope that helps. I’ll be sure to better clarify that in the recipe.

      • Sydney says

        Thanks! I made this with kabocha squash and white whole wheat flour and it turned out great, the perfect amount of sweetness and pleasantly nutty. The crust was also nicely crumbly and crisp, just the way I like it.

          • Gaby says

            How much whole wheat flour (or any flour) an be substituted for almond meal / gf flour blend / oats ? Same question for the banana bread recipe, although I will be using oats.

  57. Diane Markevitch says

    Just baked this. I used two eggs and “Better Batter” for the gluten free flour blend, which has xanthan gum in it. I used buttermilk instead of regular milk and added 1/2 tsp baking soda. Perfect texture; not at all crumbly. Absolutely delicious! Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lynz, it will probably turn out too crumbly so I wouldn’t recommend subbing out ALL for almond meal. At least keep a little bit of some kind of GF flour (even buckwheat or ground oats) and some whole oats. Hope that helps!

  58. Lyzel says

    I came as cross your website yesterday and made this recipe, wow!!! I substituted the squash for grated zucchini, it was incredible!!!!
    My husband and I almost ate the loaf in one day!!!
    Would adding another second egg help bind the loaf more?? I found we could only slice larger pieces or it would crumble slightly, perhaps its the store bought g.f. flour?
    Im now a devoted fan to your website, thanks you so much :-)

  59. Brie @ Entrée the Giant says

    I’m a fan of smooshing as many fruits and veggies into my meals and snacks whenever I can. Wondering if my husband would be weirded out by the addition of butternut squash to his beloved banana bread…hmmm…I suppose he doesn’t have to know ;)

  60. Dani says

    I turned this into muffins, subbed a flax egg and agave to make it vegan, and used fig butter instead of the squash. The tin is in the oven, so I’ll let you know how it turns out! Thanks for the inspiration Dana!

  61. Jocelyn (Grandbaby Cakes) says

    Wow I love the addition of the squash to this. What a perfect seasonal twist to a favorite of mine.

  62. Averie @ Averie Cooks says

    Dana this is great! I love banana bread and over the weekend, I just bought 40 lbs of kabocha squash :) So I need to make this! Pinned :)

  63. Jessica (bakecetera) says

    thanks for this recipe! i’ve also had a slew of friends going GF… and they’re always asking me what kinds of recipes they can try. i can’t wait to share this one with them… it looks great! bananas and butternut squashes are quite a pair!