1-Bowl Gluten-Free Banana Bread

I am not good at baking…most things I try just simply don’t come out good. This recipe is a keeper! I omitted the maple syrup because my bananas were quite brown, and I added walnuts at the end. They’re fantastic, and will this recipe definitely be a keeper! Of note — we live at altitude, and they still turned out well! I did muffins, and they baked at 350 for 45 min at were cooked inside but still perfectly soft while holding together, and the outside was delightfully crispy.

Great recipe. I really like the use of almond meal/flour in GF baking. It adds nice texture and moisture. I ground up the oats a little bit as I have done in other recipes as I like the texture better. I didn’t have cane sugar, so, I used date sugar and it worked very well.

I will be making this again especially since my husband really liked it. I’ll be trying flax in place of the egg next time.

I made it! Ok, I used lactose-free milk, and I didn’t have almond meal but had slivered almonds so I ground them up in a little food processor till it was close enough! Made up remainder of volume with gf baking flour. Used parchment as suggested, was going to put chocolate chips in (could not find the- next time!!) I also used rolled quick oats- not called gluten free, but it’s what I had. I let it cool and then put in refrigerator over night to completely cool. It is pretty tasty! I would make it again with a little more sugar, and will grab some cream cheese to spread on top later today. It’s so nice to be able to have banana bread again. Thanks for the recipe!

The most delicious banana bread I have made! I did add a bunch of chopped pecans. Thank you for another great recipe. I know when I am looking for a recipe you never disappoint !!!

When I used the filter for ingredients and put in eggs this did not show up. Just wanted to let you know.

I was just diagnosed with severe gluten intolerance and this was my first gluten-free baking attempt. It’s pretty good! It’s a bit gummy and probably could have used another 10 minutes of baking time. But warmed up with butter it’s just fine. And next time, I will not use thick cut oats, but regular old-fashioned oats. I added a big handful of mini dark chocolate chips which is fun and tasty. Thank you for the recipe and getting me started on my new journey.

⭐️⭐️⭐️ Excellent! I used quinoa flour instead of almond meal, added 1 cup of chopped walnuts, used half the sugar, and baked in an 8 x 8 greased and floured pan. Came out perfect, love this recipe, thank you!

This banana bread is amazing! I’ve made it three times now and I cannot get over it! I’m about to make it again for a coworker, and I had to leave a review, everyone needs to try this!

Holy cow, this recipe is so good! I used this to make muffins, and baked for 30 to 40 minutes. Not sure because i just checked every couple minutes after 30.
I did use flax egg.
I added walnuts and chocolate chips.
Thanks for the recipe!

I can’t rate the recipe in itself because I did make some alterations. I used King Arthur’s gluten free 1-1 flour. I switched out the cane sugar for date sugar, switched the brown sugar for coconut sugar and about a tablespoon of blackstrap molasses. I added the 3 tbsp of honey instead of maple syrup. I had read through a lot of the comments so I was worried about the thickness of the batter. I went back to the video and decided to add about a tablespoon and a half of water and when I thought that wasn’t enough, I added more than a tablespoon of applesauce. I think the batter was still a bit thicker than what I think was shown on the video but it was already in the pan by then. It took about an hour and 18 mins for me but I followed the guidelines provided in the recipe that it should be firm; didn’t try the toothpick/skewer, dry crumb method. This thing is HEAVY and loaded. It turned out great. The crumb is great compared to other healthier versions of banana breads I’ve tried. The whole oats really add a lot to the recipe and are super filling. I enjoyed it a lot more the next day than day of. I have gone through multiple healthy banana bread recipes and I think this one is finally the keeper. It’s the closest to regular banana bread before I cut out gluten and refined sugars.

This banana bread was so hearty! It is delicious and moist and just the right amount of sweet! Even my kids loved it. I used coconut milk and it worked perfectly! Thanks for the new recipe!

Moist and delicious! I omitted the syrup and used less cane sugar, also added an extra egg and dark chocolate chips. So flavorful and yummy!

In case it’s helpful to anyone else, I use this recipe to make mini muffins. I sub out all the sugar for the equivalent cup measurement with no added sugar applesauce. Turns out moist and yummy and only very lightly sweet. I use a regular chicken egg, no added maple syrup or other sweetener, and for mini baking cup size, I bake for 20 minutes on the rack in the center of the oven. I’m at 6200ft elevation and don’t do any elevation adjustments and they are light and airy but also hearty and filling! Thanks for the amazing recipe, I’ve been enjoying this one a lot this winter!

Best gluten free bread I have ever made! Super delicious! I doubled the cinnamon because I love cinnamon. I made this recipie once with coconut oil, and once with butter. For me, the one with coconut oil held together better.

Out of the oven delicious with a few changes. Chocolate and walnuts folded into at the end, so I used just 6 tablespoons of coconut sugar in place of dry sugar. I had unsweetened vanilla coconut yogurt and used in place of liquid.

These are PHENOMENAL. My absolute go to, and they are perfect every single time. Even my non-gluten free family/friends rave about these. I’m making these today but trying out mini muffin tins and freezing! Yummmmy!

This is my go to banana bread recipe! I’ve made it numerous times and it turns out perfect every time.

I subbed the sugar for stevia powder and used oat flour instead of a gluten free blend. Came out great!

crying over wasted ingredients. it was basically inedible. i agree with other comments saying there are too many dry ingredients and “batter” turned out thicker than cookie dough. still gave it a shot against my better judgment, ugh.

I think the amount of flour, almond meal and oats must be wrong. 1.25c each?! I did it even though my soul screamed no. The batter was almost solid. There was no rise in the bread and turned out heavy and brick like.
Even the video doesn’t look like the flour adds are more than 3/4 cup each time. And the batter poured into the pan, where mine had to be scooped and spread, like cookie dough.
Luckily it tastes okay, but the texture is wrong.

2nd time I’ve made this in 2 weeks & it’s been great both times. First time I only had 2 bananas and did 3 T of maple syrup and it was delish. This time I used 2 bananas and 2 T of maple syrup and I notice the difference in sweetness. Both time were sooo moist though and perfectly cooked at 1 hour, then I let rest for about an hour. I also use coconut sugar instead and almond flour. Overall not too sweet, but just right for a good breakfast snack.

Excellent banana bread! I followed the recipe exactly and it was beautiful. Texture was perfect. It’s better than the “non GF” receipe I used to follow :)

This was a great recipe. Best banana bread we’ve had in a long time!

Unfortunately, I too got burned by not using aluminum free baking powder. I was reading through the comments while it was in the oven and sure enough, it tasted so bad of the baking powder it had to be tossed. Such a bummer! Perhaps “aluminum free” in all caps or bold should be included in the recipe… it was hidden enough I didn’t see it at the bottom.

This banana bread turned out super moist and delicious! I think next time I will use less sweetener- it is a touch too sweet for me & I think I even used half of the suggested maple syrup- but so yummy. Next time I won’t use sprouted oats either but just regular rolled oats- for some reason the sprouted ones are extra fibrous and I don’t love that about them. Thanks for another great recipe!

This was a real winner. It came out moist and full of banana flavor, and did not taste “gluten free”. I used regular baking powder (not aluminum free) and did not find it had any metallic taste.

I’ve been using this recipe for what seems like years and it has never, ever let me down. I’ve followed it to a T, I’ve made subs here and there, added chocolate, added pecans, butter when I don’t have coconut oil etc, always amazing. Thank you so much for this recipe, it always gets kudos from my husbands teammates as I always get two smaller loaves and one goes to work with him <3

I’m making this, in the oven now.
I always made banana bread with sour milk, by placing 1 tsp apple cider vinegar in the milk with baking soda.

This is truly an easy, one-bowl recipe you must try! It is moist, flavourful and delicious! I used regular milk, brown sugar, added mini chocolate chips & made them into muffins. Baked at 350 for 25 mins in my silicone muffin pan and they were perfect! The recipe made 12 muffins & 12 mini banana breads.

This is my go to banana bread recipe! My absolute favorite! I love the hearty texture and subtle sweetness! Mmmmm it’s just the best 💗

Seriously the most delicious, moist and fabulous banana bread ever. Absolutely amazing and the instructions are spot on.

Great, GF recipe, thank you so much for posting it!
Made this today to share with, among others, someone who cannot have any gluten. It came out really nice, rich and moist.
My variations: I didn’t have almond meal, but a bag of cashews that I ground before starting mixing things up: worked well as a equally valid, nutty alternative.
I didn’t add the honey, although I would have loved to, but had mixed in the sugar already and taste-wise I thought it was just right (I should flag that I generally like to go with little sugar). I may try 50gr of brown sugar and 60g of honey next time.
I used sunflower oil and it worked great too.
All in all, a really nice recipe. Glad I tried it, I will come back to it again soon!

This came out so delicious! I only used 1/3 c coconut sugar and 1 tbsp maple syrup and it came out delicious. I also used whole wheat instead of gf flour, as I’m not strictly gf, and it worked out really well. I definitely will be making this again.

I’m really upset I’ve wasted so many inredients baking this recipie. For me the results were a 0/10.
I followed all instructions and the mixture looked nothing like the photos on the website.
When the final ingredients were added, the milk combined with oats turned it into a creamy thick porridge.
Once baked the centre of my bread was very paste like, dense and doughy. It was fully cooked through though, but just a horrible texture.
I’m baffled as to how people can get a crumbly fluffy bread consistency from this recipie.
But based upon my terrible results, I personally wouldn’t recommend it or even attempt making it again.

As much as I typically love your recipes, this was a no-go for me. I typically make muffins instead of bread, so that’s what we did. I wish that the comment about Bob’s Red Mill flour not being good for this recipe was incorporated into the recipe instead of just the comments, as we did end up with chewy muffins. That wasn’t the biggest problem however- the muffins had no flavor. I had even added an additional 1/2 tsp of cinnamon since I thought that the original amount was too small. Whatever was happening with the interaction between the flours/oats and the sugars was not working. Again, I normally love your recipes but I think this one needs some adjusting.

This is my go-to GF banana bread recipe. Even the “GF-grumblers” in my family love this bread. They wouldn’t know the difference if I hadn’t told them. I did notice a similar issue to another commenter: when I used Bob’s Red Mill GF flour (many tries ago), the bread also turned out too dense and gummy, even after cooking for more than 1 hour and 15 minutes. Since I switched to King Arthur GF Measure-for-Measure (1:1 substitute), I have had excellent results.

For nut free, oat-free people- I did ground pumpkin seeds instead of almond meal and buckwheat flour instead of the oats. Turned out great! I only baked for about 50 min because I used a toaster oven.

Unfortunately mine turned out gummy on the inside. It was in for almost 1 he and 15 and the edges started to get too dark. I have a thermometer in the oven so the temp was correct.

The best gluten-free banana bread recipe I’ve come across! Always comes out great.
Bake it. Now.

Made this last night and it is delicious! I will 100% make this again. My son wanted me to add choc chips and although it tastes great next time I just want to enjoy it on it’s own. It really is good!

I have this bookmarked as my go-to Banana Bread recipe as it turns out amazing every time. The only sub I do is Xylitol instead of cane sugar to reduce the calories a bit. Yum!

Best gluten free banana bread I have EVER had! I didn’t have coconut or avocado oil so I used butter and I didn’t add the maple syrup as my bananas were super ripe and it is sweet, chewy and delicious! I’ve had 2 slices while it’s still warm and I’m trying not to go back for a third 😂

Thanks for your reply. It was Bob’s Red Mill.

My banana bread was seriously undercooked (nope didn’t change anything). It was in the oven for over two hours and still has a gummy texture. I double checked the temp, etc. Did anyone else have this issue?

I made a double batch because I had a surplus of bananas that needed used. This bread was delicious! I used coconut sugar in place of the other sugars. Coconut oil for the oil and canned coconut milk instead of almond milk since that was what I had. It turned out perfect!
I didn’t notice the aluminum taste from baking powder that others mentioned but after reading the comments I decided I would purchase aluminum free for the future for a more healthy option.
Thank you for another amazing recipe!

I had some old bananas on the counter and wanted to make banana bread on a whim. I found this recipe and conveniently had all of the ingredients. I used almond flour instead of meal. I have two little kids that keep me busy and love that this is a one bowl and quick recipe. The flavour is amazing! The texture is a little gooey, maybe slightly undercooked? I’ll bake longer next time and try it out as muffins as well.

Thank you so much for creating this lovely amazing recipe! 💗 It’s delicious, wholesome and so moist – this is our go-to GF banana bread recipe and we love it so much. The recipe exactly as written is fantastic. Most recently, we’ve enjoyed substituting 2 Tbsp. molasses in place of the maple syrup/honey, and being really generous with the cinnamon. Even added some crushed pineapple per my partner’s request a couple times (yummy in combination with the coconut oil). When we were out of almond meal, we also substituted coconut flour with good result (per google search, used a 1:4 ratio of coconut flour to almond meal + 1 extra egg). Really excited to continue trying other mix-ins like nuts or chocolate! Because we’re unable to use our oven currently, we also tried baking this as muffins in the air fryer and this worked well, too! (we followed a chart per google search on how much to reduce the temperature and time – combined with even less time for the muffin version – they were finished baking in less than 20 minutes!) Thank you so much for this magical recipe!

This was moist and I plan on making it again as it’s tasty and I LOVE the one bowl situation. The only thing I don’t love is that it’s 17g of sugar per slice. Next time I make it (next week!), I’m going to try to halve the sugar and see if it’s still good for breakfast heated up a bit with some butter.
No matter what it’s better than eating something store bought as it’s pretty wholesome ingredients and no seed oils as I used olive oil. Thank you!

Is this really supposed to use 3.5tsp of baking powder? I made it and it totally just tastes like baking powder. Inedible.

Another Minimalist Baker success! I’ve made a ton of your recipes and haven’t found one I don’t like yet! I made this exactly as written choosing to use the avocado oil option. It’s perfectly moist on the inside and golden brown on the outside and not too sweet! Definitely a ‘keeper’ recipe! THANK YOU for sharing all that you do!