
Three bananas. One Bowl. Zero gluten. Let’s do this.


You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
Friends, behold: 1-Bowl Gluten-Free Banana Bread.


The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!
And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend.


About 1 hour in the oven and this baby is ready for the taking.

I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.

This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.

This bread is:
Hearty
Perfectly moist
Loaded with banana flavor
Just sweet enough
Spotted with oats and almond meal
Slightly nutty
Incredibly satisfying
& Altogether dreamy
Trust me, you’re gonna love this bread. Enjoy!
More Quick Bread Recipes
- 1-Bowl Chocolate Zucchini Bread
- 1-Bowl Pumpkin Bread (V + GF)
- 1-Bowl Nutella Banana Bread (Vegan + GF)
- Chocolate Peanut Butter Banana Snack Bread (V + GF + 1 Bowl)
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!


One Bowl Gluten Free Banana Bread
Ingredients
- 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
- 1/2 tsp pure vanilla extract
- 1 whole egg (or sub 1 chia or flax egg)*
- 3 Tbsp avocado or coconut oil, melted
- 1/4 cup organic cane sugar
- 1/4 cup packed organic brown sugar
- 2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
- 3 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsweetened almond milk (or other dairy-free milk)
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
FOR SERVING optional
- Butter
- Honey
Instructions
- Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
- Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
- Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
- Let cool completely before cutting or it will be too tender to hold form.
- Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
Video
Notes
*Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite.
*Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.
Isla says
Hi, I’m in the UK with a convection oven and this loaf comes out very heavy and dense. Would it be better to use the conventional oven setting do you think? I love the flavour and would love to improve the texture! I’m using Dove Farm flour blend which is similar to yours I think. I’ve also ordered some US measuring cups as the weight conversion to UK measurements is a bit tricky! Any other suggestions to help with your recipes across the pond would be great!
Hi Isla, we do think the conventional setting and cup measurements could help. Our only other suggestion would be to reduce the temperature and cook longer. Keep us posted!
Mary says
We’ve made this banana bread recipe three times, and each time, the loaf has been gummy in the middle. The taste is amazing but we can’t figure out what we are doing wrong. We want to get it right and would love some input. We use an oven thermometer, we don’t over mix, we use the ingredients called for in your recipe, and we use the correct size pan. I see so many successful reviews… please help! Thanks!
Hi Mary, sorry to hear it’s not turning out quite right! What type of gluten-free flour blend are you using? We recommend our DIY blend (linked in recipe) for best results.
Mary says
We used Bob’s Red Mill 1 to 1. However, next time, we will make and use your gluten free flour blend per your suggestion.
Thanks!
Laura says
Hi,
I have a question I haven’t seen here yet. The most difficult part of this recipe for me was lining the loaf pan with parchment paper. I did the best I could do, hopefully it is forgiving. Is there a reason it must be lined, or could I have just greased the pan well?
This delicious smelling banana bread is in the oven, I am looking forward to trying it.
Thanks!
Hi Laura, Greasing should work, but we find the parchment helps it come out more easily. To help the parchment stay in the pan better, you can cut it smaller and/or grease the pan and then add the parchment (it will cling to the oil). Hope that helps!
HEATHER DONLEY says
My go to GF baker online. I’m not GF but my daughter is due to celiac. I am a baker though and I cant stress enough this womans flour blend is on point to recieving true bread like texture. Thank you for sharing these gems, I can’t imagine how much hours experimenting it continually takes.
Looking forward to more
Aw, so kind Heather! Thanks so much for sharing! xo
Kate says
Oh my – this is good!! My elder daughter and I are GF and my husband and younger daughter are definitely not!!
The girls are currently virtual schooling at home (COVID related) and I made a loaf as their breaktime treat. I used one almost rotten (quite blackened on the inside) banana and 2 medium ripe and then left out the brown sugar (so just the other sugar and maple syrup), also added a whole lot of chopped pecan nuts to the mix and a 1/2 teaspoon of xanthum gum.
The whole family loved it – there’s almost none left 2 hours after it came out of the oven!
I have tried many GF banana loaf recipes and this is by far the best. Thank you so much.
We’re so glad you and your family enjoyed it, Kate! Thanks so much for the lovely review! xo
Natalie says
My go-to banana bread recipe since it was posted! Made again today, this time into muffins with chocolate chips and pecans.
Whoop! We’re so glad you enjoy it, Natalie. Thanks so much for the lovely review! xo
Angela says
I’m enjoying your gluten free recipes but as someone with celiac and is sensitive to oats (even certified GF oats), could you develop some recipes without oats?
So what can I use in place of oats in this recipe?
Hi Angela! I hear you on the oats. What about something like quinoa flakes, or a blend of more almond meal and GF flour?
wylene says
I love the flavor of this recipe. It is a little crumbly, but I didn’t mind. It was a little heavy in the middle. I followed the baking directions in this recipe, and top got really brown at 1 hour, and it pick tested clean, so I took it out. Could have had about 15 more minutes, but I think the top would have been burned. I will try this recipe again because the flavor was so good, but would recommend lower temp for a little longer time. 325 degrees for maybe 80-90 minutes.
Thanks for sharing your experience, Wylene. The type of GF flour blend can also make a difference with texture. If the longer baking doesn’t work, we’d suggest our DIY blend for best results. Hope that helps!
Wylene says
thanks for the reply! I haven’t heard of any of these flours except white rice. I did my own blend of gluten free flours (coconut, almond and spelt I think) So I will try this.
BTW – what is the difference between all purpose flour and these other flours with regard to being refined? I can eat gluten so I don’t necessarily want to get away from gluten, but I am looking for alternatives to refined flours. Are these other flours less refined, thus healthier? Or is it just that they are gluten free?
Ah, that’s likely the issue- coconut flour is very dense and absorbent. The refined GF flours aren’t necessarily healthier, but they make it lighter and fluffier. So if wanting to stick to less refined options, just know it may be more challenging to get the texture you’re hoping for.
Jillian says
Merry Christmas.
My daughter and I made this and ate it all in one day. Lol. I had shared it into my AnyList app and for some reason when it transfered over it skipped adding the maple syrup to the ingredients. It also skipped the almond meal and changed the flour to 2 cups gf flour blend and 1.5 cups oats.
I only noticed this once I had added all the ingredients and it was already in the oven of course. Haha.
Still tasted great.
Strange! We’re glad it still turned out. Thanks so much for the lovely review!
Shaz says
No changes necessary here, but I did add toasted walnuts and yum …really awesome recipe for banana bread!
We’re so glad you enjoyed it! Thanks for sharing, Shaz!
Veronique says
This is my favorite banana bread.
This is a recipe everyone should add to there personal favorites, regardless if you are on a gluten-free diet or not.
Yay! We’re so glad you enjoy it, Veronique. Thanks so much for sharing! xo
Roger says
I LOVE this recipe! Made it a bunch, and given it as a gift! Quick question. When taking out of the over, do you let it cool completely in the pan before putting on a rack, or do you let it cool for a set amount of minutes in the pan and then transfer to a wire rack? Thanks!
Hi! I usually let it cool for 10 minutes in the pan, then let it cool on a wire rack!
Joyce says
Is there a substitution for almond meal .?
Hi Joyce, perhaps another nut or seed flour?
JN says
Great recipe, but I make muffins (12) instead of bread, and cook only about 20 minutes and use cupcake tins in the muffin pan. I substitute sugars with monk fruit and coconut sugars, make my own GF flour blend. The best part is I’ve tried substituting the bananas with a can of pumpkin and 1/2 c applesauce and add a little cloves for a pumpkin muffin, and just substituted bananas for 3/4 c applesauce, 3/4 c maple syrup, and eliminate the vanilla and 1/4 c sugar for a an apple/maple pumpkin. This is a very versatile recipe. I use the applesauce as a replacement for some of the texture of the bananas, and have tried pureed plums as well since we have a surplus crop of plums. All work well.
Love all the experimentation! Thanks so much for sharing!
Luna says
I made the exact recipe, except that I used half cup of coconut sugar in place of cane and brown sugar. And I used a flax egg. It came out perfectly well! It is moist, chewy, and tastes amazing. Just found my go to banana bread recipe. Thanks a lot!
Whoop! We’re so glad you enjoyed it, Luna. Thanks so much for the lovely review! xo
Irene Binyon says
I have made this twice now. Next time I’ll remember because I’ve written on the recipe. This needs something. I am going to try roasted and chopped walnuts. I think I may even throw in a few chocolate chips. I want to like it for the simplicity.
Those sound like lovely additions!
Jmamba7 says
I’m no baker and used some suggestions in comments. baked for about 1:03 minutes. probably could have taken it out a bit sooner to preserve some moisture and leave a bit more moist but this was rly good. just the right amount of sweetness. Kind of like a banana cornbread. Looked great! I’ll be sure to tag you
Made this with:
CHANGES:
2tsp imitation vanilla extract (figured fake stuff could use some extra)
1/2 cup amber maple syrup (athlete and not wanting all that sugar, plus figured cornmeal would help with texture)
1tbsp raw cane sugar (turbinado)- for texture/ flavor dimension?
3tsp baking powder (since people noted it could be a bit much)
SUBSTITUTIONS:
soy milk
1Cup cornmeal (had no almond meal and saw cornmeal worked. I didn’t go 1:1 as I was almost out of cornmeal and MEANT to add a bit more oats but forgot smh- luckily it worked )
Regular Bob’s unbleached all-purpose flour.
ADDITIONS:
1/8 tsp ground nutmeg (I’m Jamaican we love nutmeg!)
1/4 cup walnuts
1/4 cup semi-sweet baking chocolate chips
1/2 tsp baking soda
Thanks for sharing!
Cathy E says
Made this recently and subbed coconut sugar for cane sugar and left out the brown sugar and it turned out plenty sweet for me, great texture still and delish!
Thanks so much for the lovely review, Cathy. 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
Nekai says
OMG – in a word – swoon. When I realized over 10 years ago I had to be gluten free (was already vegan) there were few recipes out there and none like this. For my second-ever attempt at VGF baking (first was your brownies, also a hit) this was ridiculous – both easy and 100% satisfying. Tender, hearty, aromatic, if just a tad too sweet for my taste, but a cup of tea or coffee and a little smear of vegan margarine for saltiness – perfection.
Would use a bit less sugar and a lot more cinnamon next time but that means there’ll BE a next time.
Your website rocks. Thank you! Always stuck to savory recipes before but thanks to you, I’ll be branching out.
It’s loading a lot slower now, with ads and videos, on my phone but I’m glad you’re monetizing. You’re worth it and so is the wait for a page to load.
Aw, we’re so glad you enjoy our recipes, Nekai! Thanks for your kind review and helpful feedback! xo
Laura Johnson says
I have used this recipe probably about 20 times now. I love it, thank you! My daughter has celiac disease and also has a tree nut, egg, and dairy allergy so I use this recipe and make a few changes based on what she can and can’t have. Turns out great every time!
We’re so glad you enjoy this recipe, Laura. Thanks so much for the lovely review! xo
Michael Guoin says
What can I use instead of almond meal that is still gluten free? Working with a nut, dairy, and gluten allergy. Thanks
Hi Michael! That’s tough as almond meal adds a nice light fluffy texture. But what about a seed meal, such as sunflower? Or sub a mix of more oat flour and our GF blend?
Abi says
This is the go-to banana bread in our house – dense/hearty, decadent, and so delicious! I make it ALL the time and have perfected it for our tastes/weird oven quirks by making 2 tweaks;
– With the oats, I like to put in 1/4 cup as-is then take the 1 cup and blend it in my Ninja so it’s more like a flour than full oats
– We cook the loaf for at least 1 hour and 15min – sometimes even 5-10 more minutes so it’s not still mushy in the middle. I’ll finish it off with a 5min broil to get the top a little more brown and crispy :)
Thank you SO much for this amazing gf/df recipe!!
Yay! Thanks for sharing, Abi!!
Ameika says
Really yummy but struggled to bake it through. I baked it for 1 hour and 30 and still wasn’t 100% cooked through. The outside was good though. The middle had a slight purple tinge. The only change I made was using rice flakes instead of oats. Any recommendations to know when it’s cooked?
Hi Ameika, we wonder if it was due to the type of GF flour blend? We recommend our DIY blend for best results. When it’s cooked, it should feel firm and be crackly and golden brown on top. Also, a toothpick inserted in the center should come out clean.
Soraya Lopes says
Best banana bread recipe eve!! Just kept out the sugar and substitute for 1/2 cup of Maple syrup. Just saying this recipe become my family favourites! Thank you 😊
We’re so glad you enjoyed it, Soraya! Thanks so much for the lovely review! xo
Samantha Hart says
Another yummy recipe! I made this and am enjoying eating it. Thanks! I recommend making it!
Yay! Thanks for sharing, Samantha! xo
Anca says
This recipe really is wonderful.
I made it several times until now, but used whole wheat. Now I have to avoid gluten, so I tried to really follow the steps as suggested this time and it’s the best banana bread I made till now!
I made the GF flour mix just as instructed (but subbed white rice with buckwheat flour), replaced all sugar with coconut sugar (and decreased the quantity). Since I am not supposed to eat oats until my gut heals, I replaced them with coconut flakes. I added some walnuts too. So in the end a mix between this recipe and the other GF banana bread :-) loving the result! Delicious and (semi-)healthy ;-)
We’re so glad you enjoyed it, Anca! Thanks so much for sharing! xo
Eleyn Isaak says
I had an over abundance of very ripe bananas since my 21 year old daughter decided to stop making smoothies which led me to this fantastic recipe! Oh my goodness this is good! My non-gluten free friend and her family loved it too! My other friend enjoyed it so much she made muffins with the recipe but using coconut sugar instead. As soon as the last slice was gone, I made another loaf with the last of the bananas! My daughter and I each had a slice this morning for breakfast and are so well pleased! Thank you!
Yay! We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Eleyn!
Eleyn Isaak says
Oh Dana!! I have made this recipe two or three times again since I first posted my comment and one time before!! I am forever grateful to you for posting this! I would have made two loaves tonight but running low on almond flour! Planning on making this by Sunday before the remaining bananas expire! Thank you and Merry Christmas!!
Aw, so kind, Eleyn! Merry Christmas to you as well! xo
Kaitlin says
I made two batches of this today, one as an upside down rum banana bread and one with a “streusel” type in the center and on top- both turned out SO DREAMY. The changes I made:
Didn’t add vanilla (did not have any)
Subbed 1/2 of the almond milk with rum
Used King Arthur flour blend as that is what I had on hand
Highly recommend turning this into rum banana bread as I did and topping it with a yummy rum glaze. Thank you!!
Lovely! Thanks for sharing, Kaitlin!
Shelly says
I didn’t have GF flour blend when I made this, so I used 1.5 cups almond flour, 1 cup coconut flour, and the 1.25 cups oatmeal. It came out pretty good. Not the very best texture, but in a pinch, it worked. The taste was very nice.
Coconut flour is tricky! Let us know if you give it another try as written.
Christie says
Hi there. Just made this and it is cooling. Just watched your video after I had already made it and couldn’t help but notice that my batter is much drier than yours. Did you mean one 1/4 cup, or 1 and a 1/4 cup of each flour? I did the latter, and would make sense why it is really dry. (insert crying laughing emoji)
Hi Christie, we do mean 1 and 1/4 cup. Is it possible you used a really absorbent flour such as coconut flour? Or what brand of GF flour blend did you use?
Christie says
Okay good! Thank you so much for replying. Very happy to know I read it correctly.
An amendment to my comment now that I have tasted it- it is not so much dry as really dense (not in a bad way). I did use coconut flour instead of almond meal since that is what I had. It is my first time using coconut flour to bake. Would adding more almond milk have helped the consistency?
It turned out very tasty. I am a big fan of your recipes!
Best,
Christie
Hi Christie, coconut flour usually benefits from the addition of eggs. We’d suggest sticking with almond meal for best results.
Christie says
Thank you, that is helpful
Seth Ashworth says
Pretty frigging dope banana bread. Should have let it cool more before butting but to be fair it does say that in the recipe, so I guess read it all the way through before you start.
Donna Wong says
How do u adjust for high altitude baking?
Hi Donna, We don’t have experience baking at altitude, but other readers have mentioned it. 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 (such as “altitude”) in the post and comments.
Rachel says
This was a triumph! Thank you for the great recipe. Xxx
Modifications below:
4 ripe bananas (I added an extra one)
1/2 tsp freshly ground nutmeg (in addition to the cinnamon)
1/4 cup organic coconut sugar instead of cane sugar (in addition to the 1/4 cup packed organic brown sugar, but skipped the maple syrup, it was plenty sweet without it)
Baked in just under an hour in a loaf tin.
Delicious!
We’re so glad you enjoyed it, Rachel! Thanks so much for the lovely review and for sharing your modifications!
Judy says
I made this today as I wanted a quick morning tea, had to adjust some of the ingredients as I didn’t have enough almond meal made up and no GF flour so I substituted some coconut flour. Also left out the maple syrup and would probably leave out a bit more sugar next time. As I wanted it to cook quickly I used my 12 cupcake pan and only took about 20-25 minutes. Really moist and delicious.
Thanks for sharing, Judy!
Laurie says
I made this recipe and absolutely loved it. I was looking for a healthy, low sugar, dairy free recipe so adapted this slightly :
– I only added slightly less than 1/4 cup brown sugar and added a 4th banana for sweetness (no other types of sweetener) and it tasted great
– I’m not gluten free so added a mix of half whole flour and whole wheat flour instead of gluten free flour
– I didn’t have any almond meal so subbed it by corn meal, which turned out great
Definitely a keeper, thank you!
We’re so glad it turned out well! Thanks so much for sharing, Laurie!
Nancy says
I’m just diving into the gluten-free cooking and this bread was absolutely delicious! I added some walnuts and dried cranberries, and since I didn’t have almond meal, used almond flour, and it was just fine. I’m thrilled! Thank you!
We’re so glad you enjoyed it, Nancy! Thanks so much for the lovely review and for sharing your modifications!
Jen says
Can you leave out the Almond meal altogether? Or just add more GF flour ?
Hi Jen, perhaps? Or another nut meal might be better to retain more moisture.
Mikko says
I made these into vegan cupcakes by using 3T of aquafaba slightly frothed instead of egg. Often my attempts for gf quick breads turn out gummy and too dense, so I did cupcakes baked for 28 minutes. They are really nice and tasty. I absolutely HATE banana bread and muffins…HATE!!! These are actually good. I think the oats add a lot to the texture and flavor. They seem balanced and not so sickly sweet and banana-y. Thanks for the share, these are making it to the favorites list.
Whoop! We’re so glad you enjoyed them, Mikko! Thanks so much for sharing!
Sylvia says
Can I leave the oats out?
They add nice texture, but you could try a mix of more almond flour and GF blend. Let us know how it goes!
K-Eliz says
This only needed to bake about 55 minutes for me, and it’s perfectly cooked.
This isn’t overly moist like some banana bread but has a really lovely texture with the almond meal and oats. I think it would have made good muffins, too.
Another great, healthy-ish twist from Minimalist Baker. Thanks!
Thanks for sharing!
Rose says
I’ve made this recipe dozens of times for the last several years, it’s so good I keep coming back to it!
A few observations/tweaks I’ve loved:
1. In my experience you can’t have too many bananas. I usually do 4-5, then skip the maple syrup and regular sugar (but keep the brown sugar).
2. A few times I’ve been light on banana supply (only 1-2 good ripe ones), and subbed with some applesauce. Not as tasty if you’ve had the original, but works in a pinch.
3. A bit of nutmeg (if you have it around) adds a nice flavor.
4. I don’t think the recipe is fully complete without chocolate 😆I usually throw in 1/4-1/2 dark cup chocolate chips as a last step, and lightly mix.
Thank you Dana for this great foolproof recipe!!
Yay! We’re so glad you enjoy it, Rose! Thanks so much for the lovely review and for sharing your modifications!
Nicole says
SUPER EASY & DELICIOUS!!! Thank you for sharing!
Yay! Thanks for the lovely review, Nicole! xo
Rose Fitzgerald says
I accidentally used potato flour rather than potato starch but it still came out great! I only added 3 tbsp coconut sugar and 3 tbsp maple syrup it was YUM- yet another win Dana!
Thanks for sharing, Rose! Let us know if you try it with the potato starch next time.
Amy says
Great recipe! Baked 60 minutes and it came out great. I added dark chocolate chips on the top which made the kids want to eat it. I left out the white sugar and only used the brown sugar and maple syrup. I will be making this again, it was delicious!
Yay! Thanks for sharing, Amy!
Cathy says
Thank you for this recipe. I planned to make this for breakfast, but I was too hungry to wait for banana bread. I made muffins to cut down on the baking time. I know that a responsible adult will check that they have all the ingredients before starting a recipe, but apparently that’s not me. When I was almost ready to put them into the muffin cups, I saw that it called for oats, which I had run out of. I just added some pecans, and hemp to add a bit more bulk. It made 18 small/medium sized muffins and they were great. I baked them for 24 minutes, which I’d say was about perfect.
We’re so glad they turned out well! Thanks for sharing, Cathy! xo
Kim says
Hello There….
I just made the banana bread, and since I only had buckwheat flour, I used that (being gluten free). And as I’m not much of a baker, couldn’t locate loaf pan, so made it in another kind of square pan. WELL it was delicious and I just wanted you to know that buckwheat flour works really well. In the smaller pan, I only cooked it for 50 minutes and it was almost too long. BUT it is insanely good. I also cut the sugar as I’m more of a salty than a sweet and it is super tasty. Thank you again for another great recipe!
Yay! Thanks for sharing, Kim!
Debbie says
I made this and it turned out perfectly. I didn’t have the gluten free flour blend so what I used was:
– 1 cup of plain flour
– 1/4 cup of tapioca flour
– 1/4 cup of white rice flour (I ground up the rice myself)
I also only used 1/4 cup of Natvia based on the other comments saying that the recipe was a bit too sweet.
Yay! Thanks for sharing, Debbie!
Sarah W says
I’ve made this recipe multiple times and it always turns out great! I’m allergic to eggs, so do a flax egg instead, and works fine! I’ve shared the bread with someone who also totally loved it. I like the texture and consistency, unlike most things I bake without eggs come out as pancakes! I made this recipe again last night and only had 2 bananas on hand, not 3, so I made the recipe with 2/3 proportions and it ended up being just the right amount to make 12 muffins! I baked them about 40 or 45 minutes and they are great! -definitely let them cool all the way before you try and take the wrapper off though. Thanks for the lovely recipes!!!
Aw, we’re so glad you enjoy it, Sarah! Thanks so much for sharing! xo
Michele says
I was wondering if there was a good substitute for the almond meal. My kiddo has an allergy :( thanks!!
Hi Michele, perhaps another nut/seed meal such as cashew or sunflower? We haven’t tried it though so can’t guarantee results. Let us know if you give it a try!
Heather says
This was sooo good, and turned out perfectly moist. I did not have almond meal on hand, so I used oat bran (Bob’s Red Mill) and it was just fine. In the future, I will add chocolate chips or walnuts ;)
Whoop! We’re so glad you enjoyed it, Heather! Thanks so much for sharing! xo
Zeinab says
What can I replace the gluten free oats with ?
Also if not possible to replace , where can I buy them from please ?
Thanks
Hi Zeinab, any rolled oats are fine if you’re not gluten-free! If GF, they should be available at any health food stores.
Katherine says
THE ABSOLUTE BEST. I’ve been making this recipe for 2+ years. I halve it and bake it in my 8″ skillet. I omit the sugar and have taken liberties swapping the GF flour blend for various other GF flours: buckwheat, oat, sorghum. It always turns out great. I’ve measured to the gram, not measured, forgotten ingredients, used the full amount of ingredients (instead of half) always turns out great. it’s a literal no fail. I love it so much I baked it last night for my birthday breakfast “cake” today. THANK YOU MB!!!
Here are my half-recipe modifications:
1 full egg
2.5 tsp baking powder
3 tbs maple syrup
No sugar
3 tbs almond milk
2 tbs coco oil
Half cup each GF flour, almond flour, oats
Whoop! We’re so glad you enjoy it, Katherine! Thanks so much for sharing =)
Ashika Gohil says
You can use Quinoa flakes, they are gf n look like oats, that’s what i did, delicious recipe!
Leslie Urbina says
I’m new to gf baking, but have been baking most of my life. Have you tried coconut sugar instead of brown sugar? If so, was there a big difference?
Coconut sugar should work well!
Bee Ray says
I made this for the first time tonight after craving banana bread and a little something sweet. This recipe hit all the spots. I didn’t follow the recipe exactly, tailoring it to my taste. I doubled the vanilla, used more 1/4 more almond flour (not meal) and 1/4 less gf flour. I did use sprouted oats which is coarser. This was solved by blending all the ingredients. Created a smooth texture. (Didn’t blend all the way for a more textured blend). My family loved it! Everyone got seconds. My one nephew said it was the best bread he has ever eaten! My new crowd pleaser!
We’re so glad everyone enjoyed it! Thanks so much for sharing, Bee!
Karlie says
Can you use almond flour in place of the almond meal and the gluten free flour?
We wouldn’t recommend it as the texture will be different.
Christina says
The flavor of this bread is fantastic! I’m pretty new to gf baking, and I must have done something wrong bc it came out quite gummy! I baked it for the full hour and 15 mins, let it cool, and used Bob’s Red Mill 1 to 1. Any ideas of what went wrong? Bc I really love the taste and healthy ingredients! Thx!
Hi Christina, sorry to hear it came out gummy! We haven’t tried with Bob’s Red Mill 1:1, but others seem to have had success. A few ideas for next time- you can try baking even longer and make sure to measure out the banana in cups/grams for accuracy. Hope that helps!
Leslie Urbina says
Maybe overmixed? I’m new to gf baking but have been baking as a profession for almost a decade now and I’ve definitely have over mixed many batters in my life causing it to be gummy.
Vanessa says
wow! I grew up making banana bread with my mom all my life and it is dear to my heart. I have tried a lot of recipes – ones with yogurt to make it “moist”, chocolate chips to sweeten because something was lacking etc. But this is the best recipe I’ve made – I’ve been vegan, gluten free for a few years now and I said I wouldn’t be able to bake as successfully but I was wrong. And this recipe is just so much healthier! I have tried to stop using brown sugar because I read it’s just white sugar with molasses and while molasses has health benefits it’s still white sugar so I did 1/2 cup cane sugar and omitted brown sugar and being vegan I used the flax egg instead of chicken egg.
Honestly I looove nuts in these recipes but I didn’t have walnuts or pecans but I bet they’d be soo good in here too.
Seriously delicious – when I made it last time for the first time (only a few weeks ago) I couldn’t help but eat 2-3 slices a day it was so good. This time I’m going to slice and freeze half for later.
So great! Thanks for sharing, Vanessa!
Hannah says
The most amazing Gluten free Banana bread I have ever had. Very easy 4o bake and Its is so tasty it’s unbelievable. Thank you so much for this great recipe 🙌 🙌🙌🙌
We’re so glad you enjoyed it, Hannah! Thanks so much for the lovely review!
Jan Messali says
My search for a great gluten free banana bread is over! This is it. Previous attempts were dry or dense, but not this recipe. I think if I didn’t tell anyone, they’d never even know this is gluten free. I added walnuts and a few chocolate chips, and used Cup4Cup GF flour. Mine took exactly 1 hour to bake. This recipe is definitely a keeper!
Yay! We’re so glad you enjoyed it, Jan! Thanks so much for the lovely review! xo
Valle says
Hi! I don’t have almonds, can I blend walnuts and substitute them for the meal flour? Thank you :)
Hi Valle, we haven’t tried that, but maybe? Let us know if you try it!
Sharon Koss says
Can you make muffins instead? If so how long do you bake them for?
Hi Sharon, yes, you can! We’d suggest baking them for ~20-30 minutes. Let us know if you try it!
Katie Bates says
Ok. I am someone who doesn’t like banana bread. Not even the most decadent sounding recipes. But this! This was so good. I actually made it for my in laws who are gf- we certainly are not. But this will actually be my go to! I did add coconut and lessen the gf flour blend.
Whoop! We’re so glad you enjoyed it, Katie! Thanks so much for sharing!
Kelsey says
These are so yummy! I made them into muffins, using AP flour, 4 bananas, and no sugar, and they fabulous! As others have mentioned, I think if your bananas are pretty ripe, you really don’t need the extra sugar. I also used a food processor to create a pretty course almond meal – the muffins have the most delicious crunch <3 Thanks for such a delish recipe!
We’re so glad they turned out well! Thanks so much for sharing, Kelsey!
Hanna says
Delicious recipe.
Followed almost exact. Just 1/2 cup regular whole milk used. And batter was like in ur video.
Thanks so much.
Smothered with natural peanut butter.
I recommend toasting it in a sandwich press (like cafes do 😋)
We’re so glad you enjoyed it, Hanna! Thanks so much for sharing!
Steph says
Can I use steel cut oats? They’re the only GF oats I can find.
No that won’t work unfortunately. They won’t cook through and will be crunchy / difficult to digest.
Sally says
Could you use all-purpose flour if you don’t need it to be gf? Thank you!
Hi Sally, we haven’t tried it, but we think it would work. You may also want to search the comments to see what others have tried. 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. Hope that helps!
Joely Friedman says
I’ve made this recipe twice and the only substitution I made was a vegan egg and bobs 1 to 1 gf flour in place of your flour blend. Besides that everything was the same and it comes out pretty raw in the middle both times. I wait until its firm, golden brown and a toothpick comes out clean then after it cools all the way I slice in to notice its super mushy in the middle (it’s raw but I eat it anyways!). Oven thermometer says I am at 350. Any ideas? (it’s still delicious undercooked hahaha)
Hi Joely, we’d suggest taking a look at our GF Vegan banana bread instead! It could be that it needs slightly more flour. https://minimalistbaker.com/1-bowl-vegan-gluten-free-banana-bread/
Jennifer Neumann says
Thank you for the recipe. I have tried out many banana bread recipes in the past, this is going to be my new favourite one. Though, I made a couple of adjustments… I didn’t make it gluten free, so used white whole wheat flour instead. I didn’t have almond meal and replaced it with some oat and flour instead (not to the full amount though). Added 1/2 tsp baking soda and reduced baking powder to 3 tsp. I left out the cane sugar and halved the maple syrup and it was plenty sweet already. Finally, I also reduced the liquid to half a cup almond milk. Altogether, they turned out brilliantly. Can’t praise enough, thanks for the inspiration and recipe.
Thanks so much for sharing, Jennifer. 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
Cary says
I made this today using King Arthur Gluten-Free All Purpose Flour and it came out perfectly fine. Lovely texture and sweet. I guess my oven is hot as it only took 65 minutes. I used to have multiple non-gluten flours in my pantry. Not anymore. I have only King Arthur and Better Batter. Sure simplifies life.
Thanks so much for sharing, Cary! 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
Celeste says
This is everything I want banana bread to be- super easy, moist, sweet but not too sweet, and with a great texture (especially for a gluten free treat!)
Ce
I had to sub almond flour for almond meal and it worked great. I also added a third cup chocolate chops and a third cup of walnuts and it still held up really well.
We’re so glad it turned out well, Celeste! Thanks so much for the lovely review!
Stacy says
Can i use just brown rice flour for the gluten free flour portion?
Thx.
Stacy
Hi Stacy, we wouldn’t recommend it as gluten-free recipes typically benefit from a blend of flours. See this guide for more info.
Jill says
I made this and it turned out so dense. I followed the recipe and used a chia egg instead of egg. I used blanched almond flour and bobs 1-1. Any ideas what could have caused this? I’m new to gluten free baking so perhaps the density is expected? Thanks though for always helping us work our way around the kitchen.
This is more dense than your average bread, but your changes may have been the cause.
Shea says
Hi Dana!
Just wanted to let you know that I’ve swapped out about 7 different pureed fruit or veggies and this recipe still stands. Last week, I did pureed strawberries and chocolate chips…delicious. I have a carrot bread in the oven as I type this. This is by far the best quick bread recipe I’ve ever made and can serve as an awesome template for other flavor variations! Thank you for your work on this!
shea :)
We’re so glad it works well, Shea! Thanks so much for sharing! xo
SG says
While I found the bread tasty with so much banana I find the added sugar unnecessary, and making the bread far less healthy than it could be.
Mary Maxson says
I just made this and it is fabulous! I have celiac and am always thrilled when one of my treats turns out this well. I’ve wasted a lot of expensive ingredients over the years on so-so and yuk but not this time. I will absolutely serve this to guests who can eat gluten. I made mine with the almond meal, gluten free flour and oats included a real egg and cow’s milk rather than the other options. Easy to make and really yummy. The only problem I have is not eating more every time I pass the kitchen.
We’re so glad you enjoy it, Mary! Thanks so much for sharing!
Jenya says
Best banana bread recipe! No changes needed. My bananas were extra ripe so no sugar needed.. thanks!
Whoop! Thanks for sharing, Jenya! xo
Hannah says
Super good!
Makenna Zur Schmiede says
How long does the bread keep when refrigerated?
3-4 days, possibly up to 1 week.
Kat says
Hi there! 3 1/2 tsp of baking powder seems like quite a lot! I’ve made this twice now and the second time I used only 3 tsp which ended up slightly better than the first batch but each time it tasted a bit odd. I’ve cross checked many other recipes and all others call for 1/2 tsp up to 1 1/2. Just checking if anyone else experienced this?
Hi Kat, we find the additional baking powder helps make it fluffy, but feel free to reduce, if preferred.
Leah says
Hi Dana! I love your recipes. Thank you so much for everything you do. I made the bread and it tastes really good but it was a bit gummy and glue-y inside and despite baking longer than the recommended time feels like it isn’t quite done. I used almond flour from Costco instead of almond meal. I believe they are pretty similar. I used the flax egg version. I used 3 bananas. I used a glass pan. I ended up baking for more than 75 minutes. Trying to figure out what to do differently next time.
Hi Leah, sorry to hear that! Did you only use almond flour? Or what type of flour did you use for the gluten-free flour blend?
Leah Johnson says
I used Kirkland bland blanched almond flour and Bob’s red mill gluten free flour blend (the one that doesn’t have garbanzo beans). I used a flax egg. Do you think a metal pan is best? I also just ordered an oven thermometer in case my oven isn’t accurate (set at 350). Thanks! I am so thankful for Minimalist Baker. I am from Portland too!
We haven’t tried it with Bob’s Red Mill Blend. We’d suggest using our DIY Blend for best results. But a metal pan and thermometer should help! You could also try baking it longer. Let us know how it goes!
Sabrina says
I believe the gummy texture comes from using egg replacement. My son is allergic to eggs, dairy and gluten. I have yet to find a recipe that is not somewhat gummy.
Joelle says
Easy to make. Great consistency, but much too sweet. Next time I make it I will try using 3 Tbl. of cane sugar and 3 Tbl. of brown sugar and hope that doesn’t change the texture too much. (I used the smaller amount of maple syrup). It took 1 hour and 5 minutes to bake, which is within the range given in the instructions. We live at 5,000 feet so the extra time might have been the altitude or an inaccurate oven thermometer. I did use Bob’s Red Mill 1:1 baking flour. I have lots of GF flours, but did not have brown rice flour, so I couldn’t make the DIY GF flour blend recommended in the recipe.
Hi Joelle, sorry to hear it didn’t turn out as expected! Other readers have reported success with reducing or omitting the cane sugar. We’d suggest trying it with our GF blend for best results. Let us know if you give it another try!
Patty says
Great, Gluten Free dessert.some of my in-laws have Celiac disease and absolutely cannot eat Gluten. This was refreshing with the oats, maple syrup (I also used half Honey), Coconut oil and Almond milk. Hearty and tasty!
We’re so glad everyone enjoyed it, Patty! Thanks so much for sharing!
Ciara says
THE ABSOLUTE BEST BANANA BREAD I HAVE EVER HAD AND MADE!
I will never make another.
Added 1/2 cup on chocolate chips and a handful of walnuts just bc!
Used Bob’s Red Mill GF All Purpose Baking Flour and Anthony’s Blanched Almond Flour. Ovens vary, mine cooked in 65 minutes.
It is truly a perfect recipe.
Whoop! Thanks so much for the lovely review, Ciara. 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
Ciara says
Oompf! I must have been so excited I forgot the stars. FIVE ALL THE WAY. Making it again today! (:
Thanks Ciara!
Carolina R. says
I have made this numerous times during quarantine and it’s a house favorite every time! My boyfriend will almost finish the whole loaf in one day! I sub coconut sugar (no cane or brown sugar) and it tastes great! Thank you so much for this recipe!!
We’re so glad everyone enjoys it, Carolina! Thanks so much for sharing!
Elizabeth Valerio says
I made the recipe but did not have GF flour so I used coconut. Here is how I altered based on other comments. I used 3 bananas (312g). If I had more, I would have used a fourth. I subbed 1.25 c of GF with 1 c of coconut flour. It was an incredibly thick batter and I got nervous so I added 1/4 c almond milk (1 cup total). It still seemed very thick so I added an individual serving of applesauce (4 oz). It cooked for 70 minutes but next time I will try 65. It was dense which I love and moist. I let it sit overnight before slicing and it held it’s shape together pretty well.
Thanks for sharing, Elizabeth!
Shea says
This is by far the the best gf banana bread I’ve had! In fact, I would not have guessed it was gf. It was moist, flavorful, and filling. The only changes I made were substituting sunflower meal for almond meal (nut allergy) and adding more cinnamon (which I always do for any banana bread recipe). It came out perfectly. My omnivore, non-allergic family loved it, too. This will definitely be my go-to recipe from here on out!
We’re so glad you and your family enjoy it, Shea! Thanks so much for sharing!
Kim says
Great recipe! I had 5 bananas so I doubled the recipe and ended up with two smaller bread loaves plus 12 muffins. Also, used Pamela’s baking mix as I didn’t have enough all purpose GF flour. This is a keeper!
We’re so glad you enjoyed it, Kim! Thanks so much for the lovely review!
Ashley says
I’m doing the EXACT same thing! I’m a little nervous about the amount of baking powder it uses (about 2 T once the recipe grows) and the batter tasted a bit like baking powder. Here’s hoping! In the oven they go!
Shai says
Hi can I use plain white rice flour instead? Thanks
We haven’t tried that! Let us know if you do.
Jess says
I am allergic to wheat and my daughter is allergic to almonds, so I used rice milk and gluten free flour in place of the almond meal. It tasted great, especially with butter. Thanks for the recipe!
We’re so glad you enjoyed it, Jess! Thanks so much for sharing!
zoë says
Thanks so much for sharing this recipe!
The only thing I do not have is cane sugar – is it possible to sub it with extra brown sugar or coconut sugar? Thank you!
That should work!
Marcia Mundell says
AWESOME and easy.
Made several times. Added raw walnuts to the batter.
We’re so glad you enjoy it, Marcia! Thanks so much for the lovely review!
Venice Topacio says
Hi
What could I sub for Rolled Oats if allergic to it? Do you think Almond Meal with same measurements would work? Or it wont coz its finer? Thank you!
Hi Venice, maybe a mix of more almond flour and GF blend? Or perhaps some chopped nuts? Let us know if you do some experimenting!
Darlene M. says
Omg! This was the best vegan, gluten-free banana bread ever. Eggs don’t sit well with me so I’m trying to eat less of them (sad). The flax egg worked perfectly for this. I replaced the almond milk with rice milk and the almond meal with Bob’s Red Mill Finely Ground Hazelnut flour. I also used Bob’s Red Mill 1 to1 Gluten-free Baking Flour. Baked at 350 degrees for an hour as muffins. You do need to let them cool all the way, otherwise they are super tender. One issue I had was my muffin liners stuck to two of my muffins so I had to eat the muffins of the paper lol. Any tips there?
We’re so glad you enjoyed the muffins, Darlene! We would suggest trying a different brand of liners and/or perhaps adding more oil?
Vildan says
This turned out amazing!
I made a few changes. I used wholemeal spelt flour instead of gluten free. However I doubled it in size, and opted out the oats and 1 cup of the almond flour as I only had a quarter cup left. So in total I used 2 and 1/4 cups spelt and 1/4 almond flour.
I also used flaxseed instead of eggs. Olive oil instead of avocado and I used rapadura sugar because that’s what I had in hand.
In the end it turned out nice and fluffy, the perfect banana bread.
Thanks dana for your amazing recipes. Although I don’t follow the recipe completely, it acts as a good guide when baking and never fails to impress me.
Thank you so much for your kind words and lovely review, Vildan! We’re so glad you enjoy our recipes! xo
Deb says
This was mush inside so cooked longer and burned in too but still mush inside terrible
Oh no! We’re so sorry that was your experience, Deb! What type of gluten-free flour did you use? We find that’s typically the issue when it turns out that way.
Jennifer says
My loaf came out super moist! My bananas were very ripe and I followed the recipe exactly and it was perfect! My entire family loved it. Definitely will be making it again. I read the review where someone added a topping. That would put it even more over the top!
Thanks for sharing, Jennifer!
Lauren Antoniuk says
Delicious! We added some chocolate chips as well for an extra treat. For the GF flour I used a blend of cloud 9 and trader joes gf flour and it worked out great.
Lauren Antoniuk says
I meant to put 5 stars!
Natalie says
My go to banana bread/muffin recipe! Have made with both egg and chia egg and both turn out great. Baked muffins for roughly 25 min.
Suzanne Fernandez says
Thank you for sharing this recipe. I am vegan and now currently doing an elimination diet. Thus far, gf breads have been awful-no taste, dense and dry. But this recipe was such a pleasant surprise! Banana bread is a staple for me so I am so glad I came across this recipe. The taste and texture are really lovely. I will be making this again. FYI, I made a few changes: I didn’t weigh the bananas and probably used closer to 4. I increased to 1 tsp of cinnamon, used an egg substitute and coconut syrup instead of maple. I am excited about your gf flour blend so I can try other recipes!
YUMMY!!
We’re so glad you enjoyed it, Suzanne! Thanks so much for the lovely review!
Christa says
I need to leave out the oats, could I sub more almond? I also read that rice flour might work?
Hi Christa, maybe a mix of more almond flour and GF blend? Or perhaps some chopped nuts? Let us know if you do some experimenting!
Becca says
I’d love to make this for my mother in-law who is gluten free. I only have almond flour and oats. Can I just use twice as much almond flour and oats instead of half almond and half of the gf flour?
Hi Becca, we haven’t tried that and aren’t sure it would work out in terms of texture. But let us know if you try it!
Emily says
Hello, would almond flour work instead of almond meal? Thank you.
That should be fine!
Josie says
Is it possible to use all purpose flour instead of gluten free flour? I tried it and it cracked a lot on top after 40 mins baked
Using GF flour it cracked? Some cracking is normal. Check the comments for others who’ve tried it not GF!
Krissy says
I don’t have any almond meal. Can I substitute something like more oats or granola?
Thanks!
That might work! But we would probably suggest another nut/seed meal instead. Let us know how it goes!
Julia says
Just made these as muffins with a crispy cinnamon granola topping on them (minus the almond meal tree nut allergy) soo good!
Love the addition! Thanks for sharing, Julia!
Megan @ A Continual Feast says
I have made a lot of GF banana bread recipes and this one is my favorite yet! I actually didn’t even have the flour blend so I subbed 1 cup oat flour + 1/4 cup flaxseed and it still turned out great. Thank you, Dana!
Whoop! Thanks so much for the lovely review, Megan! xo
Melisa says
Made it today, turned out perfect.
Whoop! Thanks, Melisa!
Caroline Davidson says
My boyfriend is allergic to almonds but I’d love to make this recipe. Can I substitute GF flour for the almond flour?
I’m using Cup4Cup brand Multipurpose GF flour…will this work for this recipe?
Perhaps! Let us know how it goes!
Andrea says
Hi, this recipe is so wrong! Too much flour! My batter did not pour! It was thick and disgusting. I think the measurements on this site are wrong! Dry and crumbly bread. What a waste of time and ingredients. Please check the recipe amounts for the dry ingredients.
Hi Andrea, we’re so sorry it didn’t turn out! What type of flour did you use? Gluten-free flours can vary greatly in their absorbency, which is why we recommend our DIY GF Blend. If using coconut flour, you would end up with a much thicker batter. We’d love to help troubleshoot, if possible.
Eli says
Hi i don’t have all the ingredients to make my GF flour but can I use store bought gluten free flour for eg – Bobs red mill 1 to 1 gluten free baking flour instead?
Hi Eli, we find it works best with our DIY GF Blend, but Bob’s 1:1 might work! Let us know if you try it!
Melissa says
Hello, I made this banana bread today and it turned out very tasty! The only problem was that it did not cook in the middle, even though it passed the toothpick test. It was like pudding in the center. I baked it for 1 hour 15, and it was starting to get too brown/burned on top. I followed the recipe, using Bob’s Red Mill 1 to 1 baking flour, almond flour, and oats. I did add a splash more almond milk than the recipe stated, because the batter looked extremely thick to me (I am used to baking with wheat flour). I feel that adding the splash of extra almond milk was probably the problem. Perhaps in your instructions you could add a description of the consistency that the batter should have (i.e., thick), so that we who are new to GF baking will know not to make it like a wheat flour batter. I will try it again with less moisture. Thanks for the recipe!
Hi Melissa, thanks for the feedback! It could be the extra almond milk or perhaps the GF blend? We have only tried it with our DIY GF Blend. For the batter consistency, we would recommend checking out the photos/video!
Suzanne Fernandez says
When I baked mine I used a thermometer to test (as I always do with breads). I wait until it at least reaches 180 degrees F. This was after 1 hour 10 min in the oven. I also reduced the temperature a little since I figured after an hour it would turn too dark. The internal temperature rose VERY slowly as I am used to quick breads being done in less than an hour. I am delighted by the results :)
Martha P says
Made it and added some dark chocolate chunks; delicious! Hearty, just sweet enough and beautiful texture!
Selin says
I made this banana bread today, using a flaxegg and soymilk, also added walnuts and it tasted like heaven! Can’t believe I haven’t tried this before, definitely will do it again! Thank you for this lovely recipe!
Thanks so much for the lovely review, Selin. 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
Reena says
I don’t have gluten free flour but I do have oats, almond four and coconut flour…. can I use one these ?
Thank you !
Reena
Hi Reena, we haven’t tried those modifications so we aren’t sure if they would work. We would recommend searching the comments to see what other readers have tried.
Nicole says
Excellent recipe, I added 1 C of dark chips because duh!
Cuts well, nice texture. I will make this again!!
Martha says
FYI I used Bobs Red Mill 1:1 GF Flour and Super Fine Almond Flour instead of meal, both worked out great!
dennise paccione says
I tried to make this this morning and for some reason after 1 1/2 hours my bread was still dough and uncooked. I am using a convection oven. Is there anything specific that would cause this?
Hi Dennise, we wonder what type of GF flour you used? We recommend our DIY blend for best results!
Susan says
I just made this yesterday and LOVED it. The only thing I added was 1 cup of walnuts. This was delicious and is now my favorite banana bread recipe. Dense, full of flavor, and a lot of texture (not mushy like some paleo banana breads.) The oats really added to the texture. I used gluten free rolled oats, because that is all I had. Thank you for a great recipe!
We’re so glad you enjoyed it, Susan! Thanks so much for sharing! xo
Mary says
Made this the other week and it’s hands down the best banana bread recipe EVER!!!
Question – if I’m trying to take sugar out of my diet do you think it’d work without the cane and brown sugar? Could I substitute something instead, like nut butter?
Hi Mary, If you prefer things less sweet, it might work! But we haven’t tried it and can’t guarantee results. Let us know if you try it!
Catherine says
All I have is almond flour – will this work instead of the almond meal?
It should be fine!
SUSAN says
I used almond flour and thought it turned out great.
Sandra Coulson says
This was good! I think we needed a little more sweetness, but overall it was very tasty. I’m new to gluten free baking, and my husband has complained about the texture of things I’ve tried. This bread was almost the texture of banana bread full of gluten!
cynthia says
can i steam this recipe? to make steamed banana bread?
Hi Cynthia, we haven’t tried that, but let us know if you do!
Amrita says
I think I see where this recipe was going! I liked all the ingredients, but as I suspected this was a bit too dry/floury for me. I substituted only 3/4 c flax meal for the 1.25 c almond meal being allergic to almonds. I also added brown rice syrup instead of maple syrup (3tbsp), and cooked for the shorter end of the time suggested. It was just sweet enough for myself, but for baked goods fans I would add more. I was surprised at the result of both of these modifications since I’m at altitude and you’re usually supposed to increase the flour and temp a tad and decrease the sugar a tad.
The number of bananas req’d was on point, as well as the oats. I’d probably play around with adding a little more moisture next time!
Jen S says
This was sooo good ! I make banana bread all the time and this one is now my fav!
Yay! Thanks for sharing, Jen!
Lisa says
I’ve made this a few times and I find that I’m having the same issues as others- beautiful outside and mushy inside!!!
Hi Lisa, what type of gluten-free flour are you using? We wonder if that’s the issue!
Catherine says
I Made this Banana bread today. It has a delicious flavour but the middle didn’t cook very well. It’s a bit mushy! I did cook it longer but it didn’t help. Any suggestions on why this happened? I’m not sure if this is expected with it being gluten free.
Other then that you would never know it was gluten free, so delicious!
Hi Catherine, we wonder what type of GF flour you used? We find it works best with our DIY blend (linked in recipe)
Sarah says
May I omit the sugar in the recipe?
Hi Sarah, we haven’t tried it that way, but if you prefer things less sweet, it should be okay (assuming you are referring to the cane sugar and not all three sweeteners).
Sara Lawson says
I added chocolate chunks and have made this twice now! Once as a loaf and once as muffins. SO FREAKIN’ GOOD!!
Whoop! Thanks for sharing, Sara!
Becky says
Did you adjust the time for muffin making?
Lauren says
Hi! This looks amazing but I only have whole wheat and spelt flour. Can I sub gluten free for either of those? Thanks!
Hi Lauren, we haven’t tried it with whole wheat or spelt, but several other readers have done so with success. Let us know how it goes!
Cristal A says
This gluten free banana bread is SO delicious!!!
I made once without the right ingredients and it came out just okay.
I gave it a second chance this weekend with all the right ingredients and voila!!
Best banana bread ever, even better than Starb$$ banana bread.
I will be making this very often for sure :)
Whoop! We’re so glad you enjoyed it, Cristal! xo
Robin says
Has anyone made using a different kind of oil?
Hi Robin, we think any neutral oil should work well.
Joelle says
I used the coconut oil option.
Dodie Becker says
Why does it say 307kcal? Doesn’t that mean 307,000 calories? I’m on a lower calorie diet and I’m craving banana bread so I really wanna know how much I can have.
Hi Dodie, kcal is the measurement for calories.
Paula W says
Is there a recommended substitute for lack of oats? I have almond flour and a gluten free flour blend. Thanks!
Hi Paula, Additional GF flour and/or almond flour should work. Let us know if you try it!
Paula W says
I added more flour/almond flour to make up for the oats, but it came out rather mushy more like a pudding. Still tasty though
Sorry to hear it didn’t turn out as expected, Paula! Thanks for the feedback!
Sticky Toothpick says
First time baker I love this recipe. However i am having trouble with the middle being mushy. I used almond flour instead of meal and added cocoa nib instead of walnuts. I baked for the recommended time and temp and tested with a toothpick and the results were sticky toothpick. put backed for 10min more, same thing i did this 3x more and still, sticky toothpick. I was wooried about burning the top made a foil tent cooked a gain for 20min, and still sticky toothpick. I finally reduced the heat 250 degrees and let back for 25min……….sticky toothpick. I finally gave up let it cool and cut a slice and it was mushy and very heavy and dense, like pudding. what did I do wrong and can I save it after all that.
Hi there, what type of gluten-free flour did you use? We wonder if that could be the issue. Perhaps let cool completely in the pan, then slice and toast/bake slices individually to help it cook in the center?
Esther says
If you’re thinking about making this. Do! You are going to LOVE this banana bread! Made it as is, except used a local stores home made gluten free flour. It’s delicious, not dry, AND has the perfect balance of sweetness. Will definitely make it again!
Jennifer Goldberg says
Absolutely delicious! I can’t stop eating it!
I’ve made this recipe twice in the past two weeks with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I didn’t have almond meal so I added equal parts of flour and oats to make up for the 1 1/4 cup almond meal. It works out to an extra 5/8 cup of each.
Both times it has taken close to 2 hours to bake, wondering if anyone else has had this problem or if my oven is completely off? I don’t normally have a problem with my oven so I’m curious.
I’ll make this recipe a third time later this week once my bananas are nice and ripe :)
Hana Wei says
This was incredible. I subbed the gf flour for oat flour and it turned out beautifully. I think I had a slightly higher banana to flour ratio so that might have helped. Super moist on the inside and firm golden crust. Used Flax egg and added chopped dark chocolate and a layer of pumpkin seeds on top. Thank you so much, all your recipes are such winners!!
We’re so glad it turned out well! Thanks for sharing, Hana!
Emarie says
I made this with a few substitutions and it turned out wonderful. I made this into 15 muffins instead of bread and baked for 30-35min on 350.
Also, I used all brown sugar (1/2c) and 4 tablespoons slightly whipped aquafaba as the egg (i chilled it for a few minutes before hand whisking and adding it in).
I used Bob’s GF blend and added 1.5 tsps arrowroot powder to help with binding.
I read in a gf cookbook that letting gf muffins rest can help, so I tested it out, the first batch (that didnt rest) was a little less moist than the second two (which did rest) all three were great though!
I also added some chocolate chips and they worked great!
Thanks so much for sharing! xo
Emily says
Thanks for this recipe! Is there any reason to think using oat milk instead of almond milk would make a difference?
Should work well!
Cat says
Hi can I just use oat flour instead of the gf flour blend?
Hi Cat, we wouldn’t recommend it as it will be much more dense. To see what others have tried, you can 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.
Carla says
Hi! Have you ever tried baking this banana bread in a stoneware loaf pan? I’ve tried making this recipe twice in a Le Creuset pan and each time the top looks/ feels firm and ready, but the inside is mushy. I just popped my second attempt back in the oven for longer. It’s got a nice golden crust all around, but a soft mushy middle, sort of like pie. It’s so strange! Do you think it’s the pan?
Hi Carla, we haven’t tried it! It’s possible that’s the cause, but we also wonder what type of gluten-free flour you are using? We wonder if it isn’t absorbing enough of the moisture. We prefer our DIY blend linked in the ingredients.
Carla says
Thanks for answering back! I realized I was using expired baking powder. Good grief. I’m going to try it again and pay closer attention to expiration dates!
Amanda says
The same thing is happening to me! I used a mix of almond and coconut flour cus that’s what I had on hand.
Hi Amanda, coconut flour is much more dense so that’s likely the issue there. Here’s our guide to gluten-free flours for more info: https://minimalistbaker.com/guide-to-gluten-free-flours/
Laurel says
Hey there!
I just used this recipe with coconut flour. I also substituted the almond meal for the diced walnuts I had on hand and processed them into a meal. I made two batches (as mini muffins because I don’t have a loaf pan) and I found with the second batch I added a little more almond milk to make the batter a little more moist and baked for 30 minutes at 350 and it was perfect. Basically, you don’t want your batter to be too dry or too mushy. I also used a flax egg instead of a real egg and agave instead of honey ANND canola oil (its what I had on hand).. I hope this helps!
Sara Lawson says
I added chocolate chunks and have made this twice now! Once as a loaf and once as muffins. SO FREAKIN’ GOOD!!
Thanks so much for the lovely review, Sara. 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
Ella Matthews says
Do you think it would still be good if I did not add almond meal?
Hi Ella, we haven’t tried that, but would recommend subbing something in its place, such as another nut meal.
Savannah says
This turned out amazing; thank you so much!
I didn’t have almond meal, so I substituted one cup flaxseed meal. I also didn’t have a gluten free flour blend, so I used 3/4 cup oat flour and 1/4 cup coconut flour. I baked it for 1h 15m and it came out perfectly cooked.
We’re so glad you enjoyed it, Savannah! Thanks for sharing!
Jamie says
Hi! I’m in the middle of making this recipe, and realizing (after reading through previous comments) that coconut flour was a poor choice, as my batter is extremely dry. Is there anything I can do in the moment to add moisture? Add more almond milk? Another egg? I’d hate to throw it all away, but I’m worried how it will turn out if I attempt to bake it as-is.
Hi Jamie, maybe try more almond milk and eggs. Hope that helps!
Malorey Hadley says
I realized at the very end of the recipe that the recipe called for “gluten free flour blend”. I don’t have any rice flours. I subbed more almond flour and some tapioca flour. Hopefully it turns out. It’s in the oven now. I’ll report back.
Tracey says
What can you use instead of the oats?
Hi Tracey, Additional GF flour and/or almond flour should work. Let us know if you try it!
elle says
yum! even more grateful for you guys during this crazy time. made this with just the almond meal & gfree flour since i can’t have oats. oh i also used cane & coconut sugar since that’s what i had. also made muffins instead of a loaf! cut the baking time about in half & made basically a dozen (i’ll have like 2 extra since my first batch was kinda small) great on their own but excited to warm back up w a little butter this week (:
Aw, thanks so much for your kind words, Elle! We’re so glad you’re enjoying our recipes! xo
Jen says
This may be a silly question but can I just spray the pan with coconut oil instead of using parchment paper? I don’t have any parchment paper on hand. Or does wax paper work the same as parchment?
Yes to the coconut oil! Don’t use wax paper though- it will melt.
Sarafina says
This is the first time I’ve made gluten free banana bread and it turned out wonderfully! I used Bob’s Red Mill 1-1 baking flour, skipped the brown sugar, and replaced the oil with extra almond milk. Baked for 1 hour 20 minutes. It turned out very moist and a nice, mild level of sweetness, we didn’t miss the oil or brown sugar at all. Very quick and easy recipe.
Lovely! Thanks, Sarafina!
Micheline says
This tasted awesome! Thank you for the recipe! I liked how it stayed moist. I used 4 bananas instead of 3 because I had too many ripe bananas lol and I added 2 eggs instead of 1 by mistake. I also used normal dairy milk. I didn’t add any sugar, I only had around 2 tbsp of maple left at home, and added around 2 tbsp of honey. I think I would have even liked it a tiny bit less sweet, maybe the overripe bananas were the culprits for the extra sweetness.
Tone says
I followed the recipe perfectly, but found the result a bit crumbly and not very flavorful…
Sorry to hear that, Tone! Were your bananas extra ripe? Ripeness helps with flavor. Also, what type of gluten-free flour did you use? We find that’s often the issue. Our DIY blend works best.
Siobhan says
Wow. My last attempt at banana bread was a bust (very wet) but this one turned out great!
My changes (and listed mostly as a future reference for me) were:
I used a flax egg (linseed is flax right?)
I used 3 bananas that might have been bigger than medium.
I used pumpkin seed oil which I was worried about because it’s not a high temp oil ( didn’t realise till after I added it)
I only put in 1tbsp of maple syrup as I was worried about it being too moist with the size of the bananas.
I used linseed meal (perhaps a bit bitter) in place of almond meal and normal plain flour instead of gluten free (maybe a hair less than 1 1/4 cup). And quick oats instead of normal oats.
Lots of changes due to only having what I used available, which made me more nervous, but I trusted my gut on what I did and it turned out great!
Thanks!
Thanks so much for sharing, Siobhan! We’re so glad it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Siobhan says
Oh! Of course! I missed that option all together!
I hope this comes through as a reply. I’ve added a rating!
Thanks so much!
Kelci says
Banana bread has always been comfort food for me. With all the chaos in the world right now, I’ve made this recipe twice in the last week. ?
I’ve tried so many banana bread recipes (vegan/GF and non vegan/GF) and this one is hands down my favorite!
I used flax egg, subbed cane sugar for date sugar just because that’s what I had, and only added about 1/4 tsp salt. I didn’t measure the maple syrup but would guess I added 1/2 tbls since my bananas were super black (this is key!). I also added frozen blueberries right at the end. It does take a long time to bake but it’s so worth it.
Pro tip: heat up the banana bread on a skillet using a generous amount of vegan butter, flip to get both sides crispy, then top with flakey sea salt. And if you’ve got a real sweet tooth, add a drizzle of maple syrup. Amazing!
Liv says
Anything that I could substitute oats for?
Additional GF flour and/or almond flour should work. Let us know if you try it!
Meghan says
This turned out excellent. I had all the ingredients and added chopped walnuts and chocolate chips. My question is… I hate oats. Is there something else I could substitute instead? I gave it 5 * because it turned out great (I’ve had poor luck with GF BB) and does taste good but I really don’t like oats and would love to swap it out if possible!
Hi Meghan, we would say add more GF flour and/or almond meal. Let us know how it goes!
Nipa says
I used almond oil instead of avocado oil, and I only had two ripe bananas, but still eneded up with delicious, moist, fluffy banana bread. I loved that I could mix it by hand in one bowl – it made clean up so easy! Nipa
Katya says
Hm I’m so confused. I followed the recipe to the T and it came out way dryer than in the video. Way too much flour.. was it really supposed to be 1 and 1/4 cup of each almond, gluten free flour and oats??
Hi Katya, yes, those measurements are correct. What type of gluten-free flour blend did you use?
Katya says
I used coconut flour. Now that I think of it, it seems that coconut flour is more “absorbant” than other gf flour? What blend do you recommend (i.e. what ingredients in the blend?) Thanks so much for your reply!
Ahh, yes- that’s likely the issue. You can find the recipe for our gluten-free flour blend by clicking the link in the recipe. Hope that helps!
Katya says
Thanks so much for clearing it up. I guess I should not have said “followed the recipe to the T” :) I am new to gf baking so I don’t know the difference between all the flours and their properties!
Megan says
Hi! What could I sub for the almond meal? My daughter is nut free. Excited to try this!
Any other seed meal should do (think sunflower, sesame, hemp, flax, or a blend of all of those!).
Sarah Kramer says
Super good!!!!! I have finally found a GOOD & GF banana bread! My crew prefers muffins and it worked perfectly. I omitted the white sugar and it was plenty sweet-my 5 & 1 year old approved!
Catherine says
Can I add walnuts and chocolate chips to this recipe or will it affect the overall texture? I am thinking if I add them it could potentially make the bread crack and fall apart – have u tested this?
Ps: your recipes are my favourite from all the blogs I’ve come across, keep up the good work!!! ?
I think that would be great as long as the nuts are roughly chopped (and not whole). xoxo!
Tess M says
Hi, Dana! It’s delicious! I used flax egg (watched your video :)) and your gluten-free flour blend, as well. It just that it turned out a bit crumbly (we had to eat it in a bowl with a spoon!). What do you think I could have done wrong?
Interesting. Was it dry throughout (exterior and interior)? Perhaps slightly overbaked?
Kelly S says
Excellent moist banana bread. Thanks!
Sam says
I made this the other day and it was AMAZING! I wasn’t able to make it true to the recipe so it didn’t come out exactly right, but I want to try it again with the correct ingredients because I imagine then it will be absolute perfection.
I was missing almond meal so I blitzed up some mixed nut meal out of a raw nut mixture I had in the cupboard, and I only had quick-oats, not rolled oats. The product of this was muffins that took a VERY long time to cook and still came out just a smidge too moist in the center.
They were still delicious and awesome; my mother in law (who is not GF) has been BEGGING me to make them again. If they’re this good done “wrong”, I can’t wait to see what happens when I have the right nut flour and oats!! :)
We’re so glad it worked well! Thanks for sharing, Sam!
Louise says
Hi this recipe looks so good and I’d like to try it, but due to grocery stores running out of items here in Australia I can’t get hold of almonds or almond meal. Can you suggest a substitute?
Hi Lousie, how about another nut meal such as walnut or hazelnut? Hope that helps!
Nancy says
I’d like to make this today, and want to use a glass loaf pan. Do you think this would work fine? Has anyone tried using a glass pan? Thank you
We think it will work fine! It probably just won’t brown quite as much around the edges.
nancy says
Thank you for replying!
Best to you, Nancy
Susan Ciaburro says
OMG, so good! My bananas were very ripe and more than called for (427 g vs 337 g), left out the brown sugar, used orange extract, the upper value of maple syrup and used the melted coconut oil. The coconut oil solidified in chunks after adding the mylk so I microwaved for a bit. Make sure everything is warm or room temp if using coconut oil. The bread was very sweet in spite of no brown sugar and the orange extract made no appreciable difference. YUM!
Susan
Rahiel Housey-Johnson says
Hi! Do you have any suggestions if I want to use my bread machine? Do I use the GF setting? Or cake?
Hi Rahiel, we haven’t experimented with a bread machine, so we’re not sure! Let us know if you try it!
Jenn c says
Do you have weight measurements for the dry ingredients? I feel like this is key in determining the outcome of this recipe!!
Hi Jenn, you can find weight measurements by clicking “metric” beneath the ingredient header. Hope that helps!
Jen Lawrence says
Hi there. I just made this banana bread and didn’t alter it at all, but it doesn’t seem like it’s cooked enough on the inside. After 1 hour, I checked it with a toothpick and it looked done to me, according to the toothpick. The outside was golden, cracked some on top. Looked beautiful, but I cut into it and the inside still seemed undone. I decided to put it back in for 15 more minutes. Checked again & it Still seems dense inside. Putting it back in for another 15 minutes, this time with foil on top do it doesn’t burn. I wonder what happened?
Hmm, we wonder whether maybe it needed additional dry ingredients?
Megan Ferguson says
SO YUMMY!! I did a few things different though!
I used brown rice flour instead of gluten free bread and instead of almond meal, I just added an extra cup of instant oats (not ground). I also added broken up pieces of pecans and topped with slices of bananas. It was outstanding! Super yummy. Only added 1 tbsp of maple syrup. ❤️❤️❤️ I wish I could upload a photo because they’re beautiful! I made one for me and my roommate and 1 for my boyfriend using the tiny aluminum bread pans from the store and they were perfectly portioned.
Thanks so much for the lovely review and for sharing you modifications, Megan. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Amanda says
I have everything except for the almond meal and gluten-free flour blend. I’m not sure if I can use brown rice flour in place of all of that?????
Hi Amanda, we aren’t sure that would work as it will likely be too dense. But let us know if you try it!
Samantha says
This is not your average banana bread… it is so much better. Baked it for 1 hour and 15 mins. I used 1 cup of coconut flour instead of 1 and 1/4 cups of GF flour mix. Used quick oats because that’s what I had. Bobs Almond flour. I used a real egg. Used 4 bananas because the final product was not runny at all. (Must have been the coconut flour, thought maybe my bananas were smaller) but I trusted the commenters saying it would work. And it did. It is hearty, perfectly sweet, and filling. Is delish with butter or vegan butter on top. It has a crunchy crust and moist, delish inside. (Sorry I said moist) Thanks again for another great recipe!
Whoop! We’re so glad you enjoyed it, Samantha! Thanks for sharing!
Claire says
I accidentally bought gluten free flour and had no idea how to bake with it. This recipe was amazing! So yummy and in my opinion the best banana bread I’ve ever made. I add chocolate chips and made it into muffins, baking for about 20 minutes.
Emily says
Looking forward to trying this! Could I sub oat flour for GF flour, almond meal, and the oats? That’s a big substitution, but I don’t have the almond meal right now! Figured if I can sub them all, it would be a win! Thanks so much!
Hi Emily, we think it would end up very dense, but it might work. We would recommend searching through the comments to see what others have tried. 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.
Erica says
So yummy!! Didn’t have enough almond meal so topped off with almond flour and turned out great.
Leigh Huggins says
I substituted coconut sugar for the brown sugar, and I didn’t have honey or maple syrup so I did 1 tbsp of coconut nectar and 1 tbsp of molasses. I also added chopped pecans. I had to bake it for about and hour and a half, but it’s delicious!
Thanks so much for sharing, Leigh. 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
Bridgie says
Hello, I’m wanting to make this for my bf’s lil nephew who is allergic to flour, egg, and all types of nuts and more. Can I do something in place of almond meal? As well as do soy milk instead of Almond?
Thanks!
Hi Bridgie, soy milk should be fine! For the almond meal, maybe play around with adding a mix of more GF blend and oats? Let us know how it goes!
May says
Hi there, do you think it would be okay to simply not use the coconut sugar and brown sugar? And just stick with the sweetness of the bananas and maple syrup?
Hi May, we haven’t tried it, but it might work! Depends on your preference for sweetness. Let us know if you try it!
May says
I ended up using 1/4 cup of coconut sugar and a splash of maple syrup. Omitting the brown sugar fully and it was amazing! As someone who can’t handle things that are too sweet, it was perfect.
We’re so glad you enjoyed it! Thanks for sharing!
Taffy says
I love this recipe! My daughter has Celiac, is allergic to dairy and tree nuts, so I modified the recipe. After reading all the comments first, I substituted rice milk for the dairy, and I added about 3/4 cup each more of the oats and Red Mill gluten free 1:1 baking flour instead of the almond meal. I didn’t have gf cinnamon, so I substituted pumpkin pie spice. I used a 12 count muffin lined baking pan and they took about 35 minutes to bake. I have a picture but I don’t see how to upload it. It’s really hard to find good recipes and this is one of them!
We’re so glad this recipe worked well for you, Taffy! Thanks so much for sharing! You can tag us on instagram for us to see the picture.
Christina says
If I don’t have gluten free flour could I just use more almond meal?
It’s ideal to use something other than nut meals here for bests consistency. But if not, it’s worth a shot! Let us know how it goes.
Susan says
Thank you so much for posting this recipe! It was moist and flavorful and came out of the oven looking just like your photo :) Baked it 1 hour and it was perfect. Used coconut flour instead of a GF flour mix along with the almond flour and oatmeal the recipe called for. Subbed a flax egg like other reviewers. Used coconut sugar in place of cane and brown. Delicious and will definitely make again.
Yay! We’re so glad you enjoyed it, Susan! Thanks for sharing!
Barbara Byrd says
If I wanted to make a large loaf pan (thinking doubled) any adjustments I should make?
Hi Barbara, we would recommend dividing in two pans as it may have trouble cooking in the center if making a double batch in a single pan
Mrs Rawles says
Mine came out really gooey even after 1hr & 15min. It’s tastes great and my kid’s love eating it with a spoon! I followed the recipe exactly except for subbing oat milk for almond milk because it’s what I had. I used Bob’s Red Mill GF flour mix. I used a chia “egg” which I always do in baking and never have any problems with… just wondering if you have any suggestions because I’d love to try this again. The flavor is perfect. Thanks :)
Hi there, we are wondering whether you used the Bob’s Red Mill 1:1 Baking Flour or their GF All-Purpose Flour? We find the baking flour works better. Another idea would be to try baking in muffin cups or diving between two loaf pans to help it cook through. Hope that helps!
Serena Veygal says
Hiya, just made this with self-raising gluten free flour instead of the gluten-free blend. It’s absolutely delicious and with the oats very filling. I did add chocolate buttons in for extra yumminess :)
Do you think I could use coconut flour in place of the gluten-free blend next time?
Hi Serena, the chocolate buttons sound delicious! We wouldn’t recommend coconut flour as a 1:1 replacement as it is much more dense. If you want to do some experimenting, we would recommend checking the comments to see what others have tried.
Brenda says
This bread turned out great. I had extra batter and made a few muffins with it. Baked them about 22 minutes. Yummy!!
We’re so glad you enjoyed this recipe, Brenda! Thanks for sharing!
Kelli says
I do not have a almond meal. What do I do?
Hi Kelli, you can grind raw almonds to make almond meal: https://minimalistbaker.com/how-to-make-almond-meal/. Or if you don’t have almonds, perhaps sub another nut/seed meal.
Diana M says
So excited to make this!
If I added shredded carrots, would I need to add more flour?
Hi Diana, we haven’t tried that, but maybe a bit more? Let us know how it goes!
Shopgal says
This is my first time leaving a comment …
I followed your recipe to the T. Turned out really Great. Loved the taste n texture. Used flax eggs. Thanks a lot Dana!! You are amazing ❣️
We’re so glad you enjoyed it! Thanks for sharing!
Kim says
My son is allergic to almonds. Do u think I could swap it for chickpea flour?
Hi Kim, we aren’t big fans of the taste of chickpea flour in baking, but another reader mentioned making that swap with success. It likely depends on personal preference. Let us know if you try it!
Aimee Zaleski says
This is the best GF banana bread I ever made. I can’t have eggs so I used Just Egg and I substituted the sugar measurements for maple syrup. I also added vegan chocolate chips. It’s the best thing I ever ate. I LOVE your recipes. Thank you!!!!!!
SO kind! Thanks, Aimee!
Katie Len Wai says
I use this recipe regularly and my family loves it!!! Thank you Dana!!! I usually make it into mini loaves & bake for 25-30min. It’s perfect!!!
Yay! We’re so glad your family enjoys it, Katie! Thanks for sharing!
Natalie D says
I’m hoping to just use rice flour. Do you think 2 cups is enough? What would you recommend?
Hi Natalie, we aren’t sure that would work as it would likely impact the texture. But let us know if you do some experimenting!
Karlie says
This was sooo delicious! I made it in muffin tins and used paper liners. I added a teaspoon of peanut butter to the top of each muffin, and sprinkled with a few mini chocolate chips. They are amazing. I could eat all of them!
I used Sunflower/Avocado oil, honey, and unsweetened almond milk for the options. Highly recommend this recipe! So happy to have a delicious and easy recipe!
Jenny says
I followed this recipe exactly, using a flax egg and doubling my GF flour (Bob’s Red Mill) as other had recommended for those who can’t eat almonds. Took it out after an hour when top was browned and cracked and baking pin came out clean. Then let it cool for 45 min out of the pan. When I cut into it, the outside was very crusty, but inside it was gluey/semi-cooked as if it hadn’t fully leavened. I’m going to try putting it back in the over but it’s probably beyond repair now. Any idea what I did wrong? Should I have sifted the flour? My baking powder has not expired.
Hi Jenny, it could be the flour swap is the issue. You could try baking longer to see if that helps. Otherwise, we wonder whether making in muffin tins would help for next time?
Susan Ciaburro says
Try a lower heat/longer bake time. The lower heat will stifle the crunchy outside.
Jenny Deller says
Thanks, all! Next time I’ll try a lower heat and perhaps sub hazelnut meal for the almond flour. Bob’s Red Mill 1-to-1 has the same ingredients as your homemade GF flour–except with the addition of sorghum flour. Perhaps this is the difference? I definitely noticed that my batter was much thicker than the batter in your video. In the meantime, I sliced up my loaf and baked for another hour at 350, turning it into a delicious biscotti!
Erin says
Would you change the temperature and time if you did banana bread muffins instead of a loaf?
Thank you
Hi Erin, we wouldn’t change the temperature, but would suggest baking them for ~20-30 minutes. Let us know if you try it!
Allie says
I’m interested in making this without almond meal and almond milk, what would you suggest in it’s place?
Hi Allie, another non-dairy milk would work well. For the almond meal, we would suggest a mix of more oats and GF blend! Or another seed meal, such as sunflower, or even walnut meal. Let us know if you try it!
Madison F says
I am obsessed with this recipe, it is for sure my go-to whenever I want banana bread! Super easy to add things like chocolate chips or orange zest or nutmeg. About a teaspoon raw honey is plenty sweet for me and I like to use smaller loaf pans (2 3×6) and make the rest of the batter into mini muffins :)
Love the additions, Madison! Thanks so much for the lovely review! xo
Rachel says
Hi! do you mean you’ve made this without the half cup of sugar?! I’m on a calorie deficit diet and craving this so bad. I made it at Christmas and it was delicious! wondering if I could make it without the sugar whilst I stick to my plan!
Thanks!
Madison F says
rachel, i did still use the half cup of sugar but i saw another comment by someone who said they excluded it and just did the 3 tbsp maple syrup!
Susan Ciaburro says
I’m considering leaving out the brown sugar since it’s not in my pantry and there’s no telling what is on the grocery shelves.
Rachel says
Thank you!