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 (which can be subbed out with just about any gluten-free blend).
This recipe is forgiving in that the type of GF blend you use doesn’t really matter as much since there’s two other dry ingredient components evening things out. And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend.
45 minutes to 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!
- 3 medium ripe bananas (~1 1/2 cups or 337 g)
- 1/2 tsp pure vanilla extract
- 1 egg (or sub 1 chia or flax egg)*
- 3 Tbsp (45 ml) grape seed or coconut oil, melted
- 1/4 cup (50 g) organic cane sugar
- 1/4 cup packed (55 g) organic brown sugar
- 2-3 Tbsp (63-84 g) 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 (180 ml) unsweetened almond or dairy-free milk
- 1 1/4 cup (137 g) almond meal
- 1 1/4 cup (200 g) gluten-free flour blend
- 1 1/4 cup (112 g) gluten-free oats
- Preheat oven to 350 degrees F (176 C) and line a 9x5-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.
*Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite.
*Nutrition information reflects 1 of 10 slices.
Gf and with the oats, and the honey and brown sugar, and one bowl, and that big crackly top from heaven…oh this is awesome! pinned to my banana bread board…I love banana bread. SO much!
Thanks Averie! I don’t remember how many bananas your recent banana bread recipe had but it was MINDBLOWING. You’re my banana bread hero!
I have tried this receive but after an hour it was burnt on top and not cooked in the middle (cooked at 175 C) very disappointed :-(
When the top looks “done” (lightly browned), place a piece of foil over the top of the bread. You don’t need to secure it. This will help the inside cook while keeping the top from darkening too much.
I had the exact same results today. I put it back in the over for 20 more minutes and covered the top. It’s very well done around the edges and a bit wet inside.
Hi,
I made this recipe but my mixture seemed really dry compared to the picture in the article. It didn’t pour at all and so I have just smooshed it all into a bread tin. It is 2.5 cups of flour/meal in total, right? I didn’t have meal so used coconut flour instead- is that the issue?
Thanks,
Rachael
the coconut flour was the issue as it is extremely absorbent. You either had to decrees the amount of coconut flour or increase the amount of liquid. Coconut flour is tricky to work with but oh so good! :)
I used coconut flour turned out great. But yes you have to use more liquid in my case more almond milk. Looking at the consistency you should be able to tell if it needs more liquid.
No, the mixture is very thick even without coconut meal. I used different type of gluten free flower and the though was just as thick. I added little bit more almond milk, otherwise I would not be able to stir it. Again, the same issue: baked dark brown outside but still somehow raw inside. I baked it twice already and the results were very similar. I don’t think I will do it again.
With coconut flour you always need to add extra eggs. It’s just drier. You may have to play with your egg/coconut flour ratios to get a good batter.
I substituted 1 1/4 cups coconut flour for the almond meal (which I didn’t have). I used three eggs total and also added 4 ounces of applesauce. Results were very good – thick batter, but moist, tender bread.
I love this Banana Bread, I also add organic coconut youghurt and fresh sliced strawberries, so yum.
Can you freeze thisBread?
Yes but it does make it drier
Does this recipe really call for nearly 4 cups of gf flour type?
Hi Mary, it only calls for 1 1/4 cups of GF flour!
how is that..?? there are 4 c of “flour” type things..
There are nearly 4 cups of dry base (almond meal, gf flour and oats. Is that right?
Yes, correct
Put stuesel on top!! vunderbah!
sounds Yummy
Can I make these as muffins? Baking time?
I just made cupcakes with recipe. I cooked then at 350 about 35 to 40 min.
I did the same and it worked great!
I had some left over batter and made some mini muffins! Yum!
Just made the banana bread but in a cake pan and cup cakes. How long should they cook at 350?
I really want this bread to be in my life. I am sadly allergic to both gluten and almonds . Do you have a recommendation for what I could use instead of Almond meal?
Hazelnut meal or walnut meal!
I used flax meal insteas of almond, and u could use rice milk instead of almond milk. I also added a little Chia seed to hopefully help hold it together better. It’s still cooking but the batter was delicious so I’m stoked!
Omg this was amazing! I couldn’t wait to try it so I cut into it when it was still warm, and it held together great…I think the Chia really helped. I also added a 4th banana bc the organic ones seem to be a bit smaller. Sooo good! Thanks for this recipe
Also flax meal
What about a nut-free substitute? My little one is allergic to all tree nuts and peanuts. Also milk, egg, wheat and more. It’s challenging!
So nice to know my little ones are not the only kids on the planet allergic to all tree nuts, milk, egg, wheat and even soy. If you ever come across great recipes please share, I will do the same. Thank you
What about if you have a nut allergy?
I replaced almond meal with oat flour. I had leftover oats and just blended them. It turned out wonderfully!!
Jennifano did you use equal amounts?
I believe so!
This recipe really inspired me to create my own flour out of millet, flax, and almond flour that I dried out after making almond milk. Did not have any oats, sugar, or honey. Used yogurt, and juice from half a lemon, which acted with the baking powder, thus only using l teaspoon or each, baking soda, and powder. The crumb is scone like, slightly sweet, and oh! so nutritious. Had only two bananas. Thank you for the inspiration again. It did burn a bit on top, after 1 hour, but was fully cooked inside. Next time I will use more ripe bananas.
Hi Averie,
This recipe sounds amazing. Just a question before I try it
When you say 1 1/4 cup, do you mean 1cup plus 1/4cup?
Thank you so much!
yes, you have that correct. a one cup measure, then also a 1/4 c measure
wow, this is great option for gluten free diet.
I always crave banana bread as winter melts into spring, and this recipe looks delicious.
Love banana bread! Some days I have to convince the kids they really don’t want a banana so that it can stay in the fruit bowl a little longer and get black enough to bake with. I’ve been experimenting with a recipe and have had banana bread for breakfast each day for a week.
Yours looks fabulous!
Ha! Brilliant trick. Hopefully your kids recognize the benefit of waiting ’til bananas are overripe. Hope you enjoy this recipe, Lisa!
it was so good, although my hubby just got home from work and asked me why there was melted coconut oil in the microwave haha oops, I forgot to add it. and its still good. just not as moist I guess haha.
hi.. i would love to try this recipe out but im out of milk at the moment. is there anyway that i can skip it? or substitute with anything else.
thanks
What is your absolutely best banana bread you make?
The little mouse asked one day.
Julia
Such a beautiful loaf! Nothing is better than warm banana bread. Nothing.
YES! Let’s do this!! So excited for this recipe!
Banana bread of any kind excites me, but one bowl! Heck yes! :)
First of all, I just want to say how far over the moon I am that I stumbled across your blog! I have already tested a couple of your recipes and was thrilled! I’m so anxious to try more! I’ve only recently been introduced to the world of “clean eating” and I am in love. I’ve always been a fairly healthy eater; making sure I get all of my nutrients and whatnot, but I was also eating equal amounts of garbage! I can’t sit here and vow that I will never ever again eat anything processed; that is not realistic for me. I also can’t vow to be gluten free or vegan, but I am making a vow to make better healthier choices when it comes to preparing food for myself and my little family. So thank you for your awesome recipes and for your pictures that make me drool and for your witty, friendly, funny, heartfelt narration to go along with each. Cheers to you! PS – I love that you words such as “amazeballs” and “hubba hubba”! :)
Thanks for the kind words, Bethelda! So glad you found us in the vast sea of food blogs and that you’ve been enjoying the recipes so far. I try not to swear off anything in my diet, because then that’s the very thing I will inevitably begin to want. As I’ve done that, I’ve found I naturally stop craving the foods that aren’t best for me. I hope that’s the case for you, too! That would be amazeballs. ;D Thanks again for saying hi!
This looks amazing ! Too funny, I just baked (an hour ago) some gluten-free banana bread :) Going to save this recipe for next time! :)
i am smitten by this bread..now only if i could have slice.
the texture looks phenomenal! i love the low sugar amount, too. i can’t wait to make this.
The texture IS perfect. I hope you give this recipe a try, Caitlin!
Looks delicious! Is the leftover pulp from making almond milk close enough to swap for the almond meal? I’ve been throwing the pulp away but would rather use it if it won’t mess up the texture of the bread.
I would think so, but no guarantees as gluten free recipes can be finicky sometimes. As long as it’s been dried, I think it should work, though! Great question.
I am a coeliac so follow gluten free diet and I can’t eat gluten free oats as i react to them what can I use instead xxxx
What about quinoa flakes
This bread was amazing. It was so moist and very satisfying. My husband said it was perfect.
Yum! How do you think it would turn out if you substituted the sugars with Coconut Sugar?
Probably well, though it will likely affect the texture since I mixed wet and dry for sweeteners. If it appears too dry, just add a little more liquid. Hope that helps, Zoe!
I’ve been subbing Coconut sugar in this recipe since the beginning and have had absolutely no issues. I also cut the sugar to 1/4 cup coconut sugar, 1/8 cup brown sugar and cut out the honey all together. It is just as good and sweet. I’m all for adding as little sugar as possible in all my baking. I also tweak the spices a bit and up the cinnamon to 3/4 tsp. I also throw in 1/2 tsp all spice and 1/2 tsp pumpkin pie spice.
My kids and hubby LOVE this recipe.
I was planning on doing the same. Thanks for letting us know it works =)
I find my resulted bread a bit too sweet; however, I use *very riped* bananas. I will try your modification next time for sure!
I’ve been addicted to bananas lately! That’s so funny, I had searched your blog for banana bread the other day and just saw the one with butternut squash but decided to wait until you came up with just a basic banana bread recipe. You heard my prayers! :) Definitely going to try this. Thanks Dana for all this hard work you put into devising recipes. :)
Ha! So great. Thanks for waiting. I figured people would appreciate a classic banana bread recipe. If you ever have any interested in making a vegan banana bread loaf, you can convert my Vegan Banana Crumb Muffins into a loaf! Hope that helps.
Hi, I am so glad it’s an all in one recipe. I’ve just made it. It’s packed with goodness, delicious and so easy to make.
Thank You,
Ah do I ever wish this was in my oven right now! There is nothing better than fresh, homemade banana bread….
Will for sure try this. Son can’t eat eggs so I usually use flax and applesauce as sub. Will let you know how it works.
Yes pls do! I can’t have eggs either but won’t be able to test anytime soon!
Thanks Tammy! Do report back.
This looks so good! I have a paleo banana bread recipe somewhere, but I don’t think it has the loft you obviously got with this one. Also, I have a gluten-free friend who has been craving bread products lately…I’ll have to point her your direction :)
Please, do! Thanks Kate :D
This banana bread looks crazy good! i can’t wait to try it!
Wow! Thank you for sharing this recipe! Definitely bookmarking and trying this weekend.
Yay! Let me know how it goes :D
Wow! Amazing as always!!! That picture of the brown sugar is simply stunning!!! I would seriously hang that picture in my house!!!
ha! Thanks Stefanie!
Love banana bread.. your picture looks amazing… I don’t even add any sugars as I find using ripe bananas is sweet enough for me.. I try to make a GF version, but find it gets too crumbly when I do.. I sometimes have to stick it in the freezer to let it firm up..
This version definitely has amazing texture. If you let it cool fully it will slice up perfectly. Actually, I think that’s the trick. Cooling it, then covering and cutting into it the next day. SO moist and delicious!
lol Dana, I don’t think your banana bread would last even one minute out of the oven.. my household doesn’t understand the meaning of self control… I think I know what the problem may be, I think I use too much oil, will try yours with only the 3TB.
Ha! OK. Well, fair enough. Take a crumbly slice the first minute it’s done. But then have a substantial piece the next day. Enjoy!
What if it needs to be nut free – so no almond flour – what would you replace it with?
Add more oats, some flax seed and some more GF blend to compensate. Hope that helps!
I was going to say that I have bananas in our bowl that look perfect for this recipe… but then I spied your photo and now say your genius with your binder clips!
Thanks Melanie! It’s a tip I learned from Jules of Stone Soup!
Awesome website GF bread it looks Scrumptious just need a cold glass of milk. I am going to try this recipes I love it. Fantastic!!!!!
I just happened to have three ripe bananas today so I made this yummy recipe. It turned out awesome! Hubby and I had it with scrambled tofu, tea and fresh apples for our supper. Here are the adjustments I made; I substituted the egg with a chia “egg” (as we are vegan), I used regular oats and one cup of unbleached flour and 1/4 cup of whole wheat flour. I cut back the salt to 1/2 tsp. and used coconut palm sugar in place of the brown sugar. This bread had a great texture and wonderful taste. Can’t wait for breakfast!! Thanks for all your great recipes and lovely pictures.
Yay! Thanks for sharing Kim. I’m so happy to know it works with a chia egg. So glad you enjoyed it!
Yum yum! The fact that this is a “one bowl” recipe just makes my heart sing!
this sounds so good! definitely have to try it, i love banana bread :)
xo, cheyenne
I made this last night with a flax/chia seed (ground) with water to replace the egg and it worked perfectly. My husband couldn’t wait to cut into it so after only 15 min of resting he cut off a slice – beautifully intact and slathered it with earthbound margarine. I am sure the loaf will only last till this afternoon. Thank you for the great recipe!
Just wanted to say wow ! Tjis is a great recipe , super moist and light but hearthy at the same time . I did use my own gf blend that consists of oat flour, potato starch, tapioca starch xantham gum and a bit of almond meal plus the almond meal listed on the ingredient list , added a raisin blend and upped the cinammon to 1 teaspoon cause i looove cinammon in banana bread . Also i have been meaning to tell u guys how much your site has helped me view healthy food in a different more doable way . Your recipes are delicious and healthy , looks beautiful and i love how you always post treats , as i have a major sweet tooth ! Oh and great book by the way :-) keep the great work!!
So glad we could inspire your healthy cooking! Thanks for sharing, Andrea. So glad you enjoyed this recipe.
My son is super-picky and refuses to try anything with texture — I’m worried the bits of oats would put him off. Could I grind the oats into flour for this recipe? (Measure, then grind, or grind, then measure?)
That would work! I think oat flour and oats measure about the same. Just add a little less oat flour at first, and then add enough until it looks thick enough. Hope that helps! But if it’s any help, you really can’t decipher the oats once they’re baked.
Love love love this for so many reasons! It’s made in one bowl, it looks so moist, it’s gluten free, and I just love that cracked top! Beautiful!
I subbed in whole wheat pastry flour for the gluten free flour blend, used one egg and coconut oil. I baked it for one hour. The bread is a bit more crumbly than other banana breads I am use to, but after sitting out for one day became more moist. The almonds in this bread lend a fantastic flavor and made a nice, filling and quick breakfast paired with fruit.
I am making this bread today but the resulting batter is very dry. I had to put extra milk and it was not sufficient to bring the moisture back. Modifications as follows: replaced almond meal by coconut flour, almond milk by rice milk and used the flax egg method because of my kids allergies. Everything else is the same but the ratio of dry ingredients seems quite high compared to the moist ones. It certainly did not look like your beautiful picture where the batter looks incredibly moist.
Are these the correct proportions, or did my substitutions result in a much drier batter? I hope it still tastes good (currently baking), but next time I would greatly reduce the dry ingredients proportion and see if it works better.
Coconut flour is probably the culprit. It’s like a sponge in recipes and almond meal is not. That’s probably why it was bone dry.
Thanks a lot for the explanation, I had no idea. I guess coconut flour should only be used in small proportions then. My kids love the bread though, but cannot eat too much of it, it is so dense. I will definitely do this recipe again and find another substitute for almond meal.
For coconut flour you have to use extra eggs!
We’ve used flake coconut in banana bread recipes, maybe that could sub for the almond flour without drying out the batter? It’s something to try.
Thanks for the tip. I was also thinking of ground peanut. My kids are allergic to all nuts but not peanuts. And my daughter can’t have eggs either, to make things easier.
Are there alternatives to the almond meal?? Like Coconut flour ( plus extra liquid) ? or Buckwheat? … I find Almond flour Very Very pricey!
Looks Delish tho :D
I tried the recipe over the weekend, substituting freshly ground whole wheat flour for the gluten-free flour blend and it is fantastic! I omitted the honey since my bananas were super ripe and it was still sweet enough. Love the flavor and texture. This recipe is definitely a keeper!!
So glad you enjoyed this, Lynda!
Is almond flour and almond meal the same? I could not find a “almond meal” at the store.
Hi! You can use either or!
Hey! I was wondering if you know of a substitute for the almond meal? I’m allergic to nuts & my boyfriend cant have gluten! Also, I’m assuming soy milk would work fine also? CANT WAIT TO TRY IT!!!
Yes, soy milk would work fine. As for the almond meal, perhaps sub ground peanuts? Or use a mix of more oats/flour blend. Hope that helps!
I made this the other night and it was gone the next day! It didn’t even last 24 hrs in my house. It’s such an easy and simple recipe that I can make anytime. My preschoolers have already asked that I make this everyday! Thanks for another great healthy recipe!
Yay! Glad you and your family enjoyed this, Grace!
I’m a bit confused about what to sub out, since I’m not gluten allergic but wanted to try this anyway: do I sub out the oats + almond/gf flour mix – or do I keep the oats and sub for the rest of the flour types? Thanks :)
I’d keep the oats, just do regular, and the almond meal if you have it. Just sub the GF blend for all purpose or whole wheat. Hope that helps!
I am glad that I stumbled upon this blog! I am all about healthy eating and although I don’t follow a vegan or gluten free diet I love to try recipes like these. Bananas are my all time faves so this banana bread looks yummy! Can’t wait to try it, thanks.
So glad you found us, too Danny!
Nice recipe. Thank you.
Dear Dana,
This recipe looks amazing. But could you suggest a substitute for the oat (not buckwheat). Thank you. My daughter and I are oat intolerant.
Thank you.
I would just compensate with extra almond meal and GF flour blend. Hope that helps!
This recipe looks amazing and I can’t wait to try it out. I’m wondering if I should Xanthan Gum to the GF flour blend?
Sorry I left out the word ‘Add’
I love your blog! It is amazing. Your photographs are perfect. I’m a minimalist, so to come to your blog and see your photos is perfect. They are beautiful. Thanks for the awesome recipes!
Thank you so much for the kind words, Hannah!
Thank you for not poisoning us. Almost all foods are poison. Love your work. Keep it up.
I can’t wait to try out the recipe. It looks sooo good. Can I sub the oats for chopped walnuts instead?
It sill definitely make the bread a bit more dense, but I think that would work! just play with your GF flour blend to get the right batter consistency.
Hi Dana,
I love, love your blog, bravo!
I’m making this today and will be adding cacao nibs and hemp hearts. Question for you, what is your favorite commercial GF flour blend, or do you prefer making your own?
have a delicious day!
dev
OM Chef
As for right now I make my own, which I share in this recipe. I’ve only tried a couple commercial brands, one being the Trader Joe’s brand, which I liked. I do prefer making my own though, because I find they vary depending on the recipe!
Hi Dana,
The bread came out fabulous! I added a splash of dark rum in addition to chopped almonds, cacao nibs and hemp hearts, and went vegan with flax ‘egg’….I also coarsely ground 1/2 of the oats
I was hoping maybe some new commercial gf mix had caught your eye, but hand blending seems worth it overall
Ive got this beauty in the oven as we speak. Cant wait to try it. Thanks for an awesome Recipe. I Will sure be sharing it!!!
Perfect!!! I was just searching for a gluten free banana bread recipe, so far since going gf I haven’t made my own recipe (lazy) and haven’t liked any I’ve tried so far.
Making this NOW.
Oh and the coconut oil, even better since I was looking to make it dairy free.
Okay made a double batch and baked it as 3 loaves, although I accidentally tripled the sugar.
We love it, friends stopped by, they loved it. Passes all tests.
Oh and I used coconut cream in place of the milk, worked fantastic.
yum, if i make these as muffins (aiming for about 16 min), how long do you think they should go for and what temperature? thanks :)
Use this post as a reference! Should be close.
yes, they turned out great. More towards the 17 min side instead of 22, but I got 18 muffins from it.
We are but free. What can I use instead of the almond milk and almond meal? Thanks in advance!
I’d be curious to know if the almond can be replaced with Coconut meal and coconut milk!
Quick cooking or regular oats? Assuming regular?
Hello, I have been looking for your ‘go to’ flour blend. Could you tell me please what the ingredients are. Thank you !
I believe i linked to the blend in the recipe box. But I use brown rice flour, white rice flour, tapioca flour and potato starch.
Thank you so much for this recipe. I made it this morning and really love it. I used regular unbleached flour instead of gluten fee. I used my blender to make the almond meal and the size of the pieces was varied and I left it that way since the smaller pieces looked like they would soon turn into almond butter. The bigger pieces were a delight in the bread. You were able to use so many bananas without ending up with a mushy texture! I was surprised. This is going to be my go to BANANA BREAD!
Yay! So glad you enjoyed it, Carol!
I had this bookmarked to make for our families beach trip and I did the trial run today and OMG! It was YUM! Soooo cannot tell this is gluten free! I subbed out 1/8 cup Truvia baking blend instead of the cane sugar, left out the honey, and subbed unsweetened applesauce for the oil. The texture is PERFECT, however it is a bit, not exciting. I’m going to try out the additions others have recommended and sub out coconut cream for the milk and coconut sugar for the brown sugar. And add walnuts (my mother doesn’t consider it banana bread without walnuts) and nutmeg. I think I am even going to do the flax seed instead of egg and make it gluten free, egg free, dairy free, and delicious!
Thank you for this! GF bread is often SO wrong in texture that it’s great to get one that isn’t!
This is the first gluten free bead I’ve had where it’s not crumbly and obvious that it’s GF. It’s so moist and delicious! Thank you! Making my second batch now ;)
I have celiac’s disease and it has been difficult to find a really delicious and gluten free banana bread, this recipe is over the top wonderful!! So easy to make and is very moist and flavorful. Thanks so much for sharing.
I was making a whole wheat banana bread before I found this but I have been trying to go gluten free as my stomach feels MUCH better without wheat. I am sooooo glad i found this recipe! I just made it last night and the loaf is already half gone…my fiancé said this is the best recipe I have made hands down. Thanks so much for this awesome recipe– EVERYONE needs to go make this….NOW!
Yay! Thanks for sharing, Kate! Glad you enjoyed it!
I made this Banana “nut” bread today, for a ladies group that meets at my home. I am gluten free but they are not, so I was hoping it wasn’t too “odd” tasting to them. It came out wonderful! I added 1 cup of walnuts; I was worried it may be crumbly but it sliced just like or better than my old wheat Banana Bread recipe. I was so pleasantly surprised! I used 1/4 C. Coconut sugar in place of white sugar and followed the recipe except I used real butter and milk, so it wasn’t vegan. Very good and fairly “low sugar””. I will check out more of your recipes. Thanks!
My 18 year old niece has recently been diagnosed with several allergies and food intolerances, including dairy and gluten. She has really had a hard time finding recipes for favorite foods she can no longer eat, which includes banana bread. I was determined, so I searched and found your blog. I made this for her while I was visiting yesterday, but she did have a chance to sample the bread before I flew home today. This is the text I had from her when my plane landed: “Oh my goodness. This banana bread is delicious!!!!!!! The bread is so so so so so so so so so so so so so good.” Enough said! Thank you!! I can’t wait to try other things from your blog and send them to her!
Dana – I want to thank you! I was an avid baker as a child (made my first sheet of baklava at 10 years old!) and loved spending time whipping up decadent treats. As I got older though, and had a child – the thought of feeding my daughter sweet desserts or breakfast items made with white flour, sugar and butter just didn’t sit well with me. So I gave of my love for baking. I did have a brief flirtation with other ‘healthy baking’ cookbooks but found the ingredient lists and complicated (not to mention expensive) recipes to be not worth the trouble. Then, last week, when looking for a healthy, simple banana bread recipe (My husband is Gluten-Free so it’s been trying to make everyone happy around here!) I stumbled upon your lovely site! After having great success with this fantastic recipe – I HAD to try a batch of the Peanut Butter Cups – also a huge success! We used the leftover peanut butter/coconut cream as a ‘butter’ for this bread btw. I am very much looking forward to trolling through your amazing recipes and beautiful site – Congrats and thank you for doing us all such a great service!
I just made this with regular flours, 2% milk, some applesauce + bananas (only had 2), and a flax egg. I added walnuts and baked it for an hour. It was great! Thanks for a good recipe :).
3-5 teaspoons baking powder…?
3 1/2 tsp. It says 3.5
LOL! Yes- it IS 3.5! I didnt have my “ol’ lady” glasses on & my arm just isn’t long enough anymore!!!
This was a HUGE success @ my house!
& YES no matter how tempting wait until.it cools to slice! I made 2 small loaves & my grown son couldn’t wait… ; 0)
Thank you so much for sharing this!
I just baked this and it turned out great, with a rather dense moist texture that I really like. I like the variety of flavours here, this is different from banana bread recipes that just keep it really simple. I didn’t have coconut oil so I used about a quarter cup or so of butter, and I used only brown sugar. I added chocolate chips too – to encourage my ten year old daughter to give a gluten-free banana bread a try! I think she’ll like it. Next time I’m going to try with less sugar or maybe substitute just honey – this turned out quite sweet (for my taste – but I still love it) and I’m interested in trying it with a bit less of the sweet ingredients. I will definitely try some of your other recipes. Thanks!
Not only is this recipe delicious, it’s *incredibly* forgiving. I had two overripe bananas and some quickly spoiling blueberries that I was loathe to throw out, so I surfed up a GF, vegan banana bread recipe. I started on the recipe without really checking what I had on hand, or how much, and ended up making several substitutions on the fly. It still turned out FAN-TAS-TIC. I can’t believe how great the texture and flavor are. Here are the subs I made, just in case anyone’s wondering how much they can get away with :o)
– Used only 2 bananas and a little warm water to aid the mashing process
– Used chia instead of egg
– Had no brown sugar on hand, used 1/4c cane sugar and 1/4 c blackstrap molasses, plus a little extra to sub out the honey (no honey on hand either!!)
– For some reason I was compelled to use 4tsp baking powder, I’m such a spaz, it’s a wonder anything I bake ever turns out edible
– I see measurements more as “guidelines…” LOL so I probably used about 4TB melted coconut oil
– Flour: Used 2c almond meal, 1/4 c rice starch, 1/4c corn starch, and this is the funniest sub IMO, only had 1c oats so I used 1/4c of granola and crisped rice cereal instead! LOL
– Tossed in about 1 1/2c of blueberries before baking
– Baked in muffin tins instead of loaf pans for about 15min
I think that’s it. And despite my mangling the recipe beyond recognition, it turned out absolutely stellar. I credit the recipe with being flexible and myself with pure DUMB LUCK! :o)
Wondering about subs for the flour blend here. I see someone above added more almond meal and used rice and corn starch and granola. Crazy sub, but sounds like it works. I wonder if I could sub arrowroot powder for rice starch? OR any other GF substitutes for the GF flour blend? Could I use more almond meal, or coconut flour? Any thoughts/ideas? Thanks!
Hi there!
If I were you I’d use corn starch instead of the rice starch because starches are more absorbent than almond flour. If you used all almond flour it might turn out a bit mushy? Coconut flour is ULTRA absorbent in my experience so it might affect the texture, but it might not! I think this recipe is pretty flexible :o)
I am dying to make this but I don’t have almond meal. What could I use instead ?
You can just sub extra oats and GF flour blend! Or any other nut meal, such as pecan or walnut!
Just made this with my kids this morning for my birthday. We shared big slabs of it for lunch and I have to say this bread is legitimately delicious. We really struggle to find gluten free baked goods that are delicious. This one hit the spot. Thank you so very much!!
Thanks Caroline! Glad you all enjoyed it!
Hi there, I’m new to your wonderful site and wanted to thank you for this, and the other amazing vegan gluten free recipes…I made this with the flax egg and subbed all sugar/honey for 150g coconut nectar…it’s gorgeous! I made it late last night (as it’s very warm here in the UK at the mo) and left it to cool overnight and like santa leaving a gift for me, there it was this morning waiting for me! Perfection! It went very well with my morning hot chocolate in bed :) Again, thank you and keep up the good work ;)
Thanks Ruth! So glad you enjoyed it!! xo
Another review…..I stumbled across your blog looking for a gluten free banana bread. Although I have already made my stand-by banana bread recipe, adapting it for gluten free, I wanted to try something new.
Well, this one is a keeper! I used organic eggs and milk (we’re not vegan) and coconut oil…my own gluten free blend (from another blog, sorry) but otherwise, everything else was the same as the recipe calls for.
I baked it in a stoneware bread pan for 1 hour 10 minutes and let rest for 30 minutes in the pan, then 1 hour on a wire rack before cutting into it. This is really a full-flavored dense-but-not-heavy banana bread. It will now replace my old recipe which had a lot of oil and sugar in it…this one is so much healthier, and gluten free besides.
Thanks!!
I made this because the pictures look so incredible. Turns out the bread itself was equally magnificent. And now I plan to cook my way through all your recipes because everything looks so irresistible. Thank you for gracing the internet with such a beautiful site!
Ah, yay! So glad you enjoyed it. Thanks for sharing, Monica!!
i wonder could u advise me of a gf flour mix that would contain no wheat rice almond or potato as ive to eliminate these from my diet which i could use to make your banana bread . thanks
Has anybody tried to use cornmeal in this recipe?
I am not sure what went wrong but after 1 hour 10 minutes this bread was like rubber. :(
Did you maybe overmix it, Tom? Quick breads can get tough if you’re not careful.
A search for “Vegan Banana Bread” brought me to your beautiful site & this gorgeous recipe. I love that you included oats in the recipe. I am wondering how, if possible, I could incorporate peanut Butter in this recipe? Any ideas?
Thank You!
I actually did that here!
Excellent! Best GF banana bread I have made or tried.
Just are the vegan version for the second time in 3 weeks! This recipe is sooo good!
I slice, package & freeze. Then I take 1 slice at a time out to enjoy! Thank you for another divine recipe!
Thank you for this recipe! My first success with a tasty GF bread. Only wish I had added dark chocolate chips. I didn’t have almond milk so used unsweetened low fat soy and I didn’t have almond meal so made my own pistachio meal. Delicious, quick and easy.
I made this banana bread yesterday, and it is so yummy! The almond meal makes the bread perfectly nutty, and it’s super moist. This will definitely be my new standby recipe for when I have a few ultra ripe bananas!
So glad you enjoyed it, Kendell!! Thanks for sharing :D
I just made this and absolutely love it. I substituted 2/3 cup of brown sugar for the other sweeteners, and also used 3 tbsp melted butter instead of oil. It’s got a lovely texture and flavour. I will make this one again. Thanks so much for sharing it. :)
Do we need to add xantham or guar gum to the GF flour? BTW recipe sounds amazing – I can’t wait to try it out!
You can but since the bananas are binding, I don’t find it necessary. In other words, it wouldn’t hurt but it’s not vital!
Thanks so much for the info!
I can’t wait to try these but I don’t have any almond meal or almond milk. Can I use soy milk instead and leave out the almond meal, you think?
Yes, you’ll have varied results though. Up the amount of oats and gluten free flour to compensate for the almond meal. Hope that helps!
Can I use just the brown rice flour instead of the mixture?
Thanks!
I made this a few days ago, and it was AMAZING! I would eat it every day if I could. I currently have a plethora of zucchini coming out of the garden, and I would like to incorporate it into this bread. Does anyone have any ideas of how I could do that? Maybe just increase the flour?
Try this recipe!!
So I have a kiddo allergic to soy, gluten, dairy, egg and almonds. I know, the pits, right?! Anyhow thinking we can use your sub for egg, and rice milk for the milk, but any suggestion for substitute for almond meal? Do they make another nut meal or maybe more GF flour? Would love to know any suggestions or ideas! Thanks!
Kaate, you could try subbing hazelnut meal, which has a similar texture. I’m pretty sure that Bob’s Red Mill does a hazelnut meal that you should be able to find in a grocery store with a good Gluten-free section. Good luck!
My question: can anyone confirm whether the almond meal should be packed or loose? I’m hoping it won’t make a difference this time around, but I’d like to know for future efforts. Thanks!
I just food processes almonds and some pecans as I didn’t have the full amount of almonds, worked like a charm!
Love your recipes; this one especially! Super easy and really good! I made these vegan style and substituted the egg with flax and the honey with agave syrup (honey is not vegan). I would definitely recommend! :)
I love your one bowl Gluten free Banana Bread!!!! My husband who doesn’t like anything health has eaten half the loaf!!!! Thank you :-)
That’s great news! So glad your family is enjoying it, Deborah!
I really need some help! !! I really want to make this bread, however this is the second time I have messed up and not sure where. For some reason my batter comes out really thick…any shuts to where ive gone wrong? ?!!!
Not sure! Did you change anything? What’s the batter look like before baking? If it’s too thick, thin it with some almond milk…
Wow very delicious. I will be making again and again. i used coconut sugar instead of brown sugar, added walnuts and dark chocolate chips, which of course just made it even more scrumptious. thanks for sharing!
Great! so glad you enjoyed it, Kari. Thanks for sharing your changes! That’s always so helpful to me and other readers. Cheers!
Hi,
I am ready to try several of your recipes but noticed I first have to make the Gluten free “flour blend”.
I am not up to making my own potato starch and cannot find it in my area.
Can I substitute corn starch since I don’t have any corn allergies.
Let me know so I can start baking!
Thanks,
Laura
You should be able to do that, with varied results, though. Otherwise, look into ordering potato starch online!
Try subbing in arrowroot starch or flour for the potato starch. I do that when I make the gluten free flour blend from America’s Test Kitchen. So far I’ve been pleased with it. The recipe is on their website. I haven’t tried the gf banana bread yet, but will as soon as I can keep a few bananas long enough for them to start to turn black.
This was very tasty but was still gooey after and 1 hr 15 mins. also after 15 more minutes. I wonder how long? I am using a gas convection oven. I don’t get it. I didn’t use Oats but Coconut. Not sure what happend.
It could be the oats. Not sure!
I am always looking to improve my GF banana bread with healthier ingredients. I tried this one based on the reviews and the ingredient list. I’m not sure what happened but it had a terrible aftertaste! Could that be from the coconut oil OR almond milk? The texture was perfect so I was very disappointed. The almond milk was plain unsweetened and brand new, but the coconut oil was not a fresh jar, maybe it was spoiled. What do you think could have caused such a bad aftertaste?
Hard to say! It could’ve been the coconut oil if it was spoiled. Not sure since you’re the only one who’s said that so far!
I didn’t have all of the flour to make your flour combination, and I had no almond meal so I just added more oats, but my flour amount looked Way too much compared to my liquids.. And the loaf is very very clunky and a little hard. definitely think I did something wrong! How much flour is in your combination in total? I only used brown rice flour and tapioca! Will try round 2 tomorrow… Thank you :) x
sorry for the double post! about to attempt round 2.. just about to run out and buy some gluten free baking powder and more oats. am i right in thinking your total amount of gluten free flour blend equals to around 350 grams in english measurements? it just seems like such a huge amount in comparison to your photos, but I guess they were taken in moderation!
OH MY GOSH TRIPLE POST. I JUST REALISED I USED THE WHOLE AMOUNT OF FLOUR BLEND AND THE RECIPE SAYS ONLY 1 1/4 CUP. HAHAHA! oh dear dear dear.. i’ll update you in a couple of hours with my turn out…
I just attempted to make this bread and it was awful!!! Gooey clump with a very bitter aftertaste. Pretty bummed because the ingredients weren’t cheap & it went straight into the trash. Will stick with Elena’s GF recipes.
Rita, that’s so bizarre! 99% of people have had success with this recipe so I’m not sure what went wrong. I never want people to waste supplies! That’s the worst. If there’s any questions you have regarding what might’ve happened, I’d love to help you troubleshoot. -Dana
This was great! I’m not GF but love to mix it up now and then! The true test will be when hubby gets home to try! Only thing I changed was using my own GF flour mix (Robin Hood) and used a mix of almonds and pecans for the meal. Great results! Only thing I would do differently is add something like chocolate chips, berries, or a crumble on top (maybe melted vegan butter and coconut) just for an extra oomph!
Hello. I was wondering what the 3.5 meant for baking powder. I wasn’t sure how much baking powder to put in because I am unfamiliar with that symbol. Can someone please help? Thanks. I liked the recipe very much except I put too much baking soda.
teaspoons!
I know that it was supposed to be teaspoons. I thought that 3 and 1/2 tsp seemed like a lot of baking powder. And the use of 3.5 threw me because all of the other measurements used fractions but the tsp measurement was decimals. That is why I questioned it. Thanks.
I had the same struggle. I pondered over it for over an hour. I was trying to use this as a substitute recipe for one that I wrote out and now can’t find. It turned out just as Rita commented in August; dry, bitter, awful. I should have known from the inconsistencies. I wish I read these comments first. It should probably be just 1 teaspoon, like many other recipes. Thanks for trying to get that cleared up. Too bad they stopped checking. Oh well.
I’m not going to rate this. I had to start all over when I saw that I’m only allowed to rate it a 4 or 5.
You continue to amaze me with all the awesome recipes thank you for this one it was excellent :) next time a cuppa chocolate chips I am sure will kick it up a notch
Hi, do you know the weight of the dry ingredients – flour blend, almond meal, oats? I am the worst gluten free grains scooper and measurer…the only recipes that turn out for me have weights of these items:-) thanks!
What could I sub for bulk, since I’m sugar-free as well? Sugar-free to me is no honey, no agave. Only stevia for sweetening. Thanks for any help with this!
Love this! But would it still work if I substitute the almond meal for coconut flour?
I made this using flax eggs for our vegan houseguests over the weekend and it turned out great! it came together and baked up beautifully. I think next time I’ll wait until my bananas are super ripe and use a touch more oil, trying coconut instead of grape seed. I loved what the whole oats did for the consistency of the bread; it felt really wholesome and perfect for breakfast.
thanks for a solid recipe! I made three other vegan + gluten free loaves from different sources before this one and they all flopped horribly, so I’m super happy to have found something reliable and delicious. cheers!
Ok so two questions…1) how can you make this without the almond meal? I’m allergic to nuts but not coconuts. 2) who designed your blog? I LOVE it!!
Thanks, Jamie! 1) I would add a mix of more gluten free flour blend and oats to compensate. 2) John did! And our friend Holly did the logo and ads.
Wow so many comments:) Is there a way to make this “sugar free”? I like to use rice malt syrup instead of regular sugar, as I’ve come to find that it is more gentle on my stomach in smaller proportions, but the sugars are dry ingredients so will I have to add in more almond meal or flour somewhere? Love the recipe :) :)
Not sure how to advise on this one, as the sugars help to add texture as well as sweetness. Let me know if you come up with a good combination of ingredients! I’m sure other readers would love to know.
Hi there, i really would like to try this recipe however i am unsure on the measurements in cups? Could you possibly advise what these would be in grams or ounces please? Thankyou
Ruth, I’m not sure! But if you google the measurements you should be able to find their equivalents in grams/oz
I just made this recipe for the first time! With a three month old baby who barely takes any naps, I was able to sneak in enough time to get thru all of the ingredients. I had to take her back into the kitchen with me to finish the mixing and pouring of the batter and voila! Thanks for such a good recipe and for making it so manageable!
My only change is that I have so many severe food allergies, I substituted all of the flour and almond meal for quinoa flour. I also had to use coconut milk instead. I think next time I’ll simply add a little more vanilla but other than that, this made for a nice fall afternoon treat with my coffee!
Yay!!! So glad you enjoyed it, and that it was easy enough to make with a 3 month old on your hip!
Hi. We loved this recipe and will definitely make it again. It’s perfect as a travel snack! I mentioned it in my blog and linked back to you, hope that’s ok.
Thank you so much for your posts I absolutely love reading them. Never had bake anything vegan/gluten free but you make me want to give it a go. Just wondering could i use frozen bananas in this recipe? As they seem to have more water content.
Yep! Just let them thaw first!
I really love this recipe! I was craving it yesterday but was out of bananas so I used a can of pumpkin instead and it was just as delicious :)
Yay! Thanks for sharing, Dawn!
I made a beautiful looking loaf with your recipe, but I have the same question as previous posters about the baking powder amount. The 3.5 confused me because other amounts were written as fractions – and 3 1/2 teaspoons seemed like a lot of baking powder. My loaf is good but has a strong flavor that I would describe as bitter that seems to be from too much baking powder. Can you please clarify that amount?
Made exactly as the recipe states and my loaf was also very bitter… Very. Any thoughts on why others are not having this issue?
Hmm, did you also halve the baking soda? Perhaps your oil was bad?
what meaning 11/4 Cup
I followed the recipe except for the gluten free flour blend in the recipe. Instead of buying 4 different flours required for this blend, I purchased Trader Joe’s Gluten Free Flour that had the same flour ingredients in the same sequence of ingredients on the ingredient list (due to the sequence I thought it might be similar). I did this because I didn’t want to spend $30.00 just for these 4 types of flour. I used Qty. 2 8 X 4 X 2 1/2 inch Godaddio anodized aluminum pans (sold on the internet). I did not change any other ingredients. This was baked for 1 hour in the oven. The result was 2 heavy bricks of costly ingredients. The bread did not improve by adding butter.
I went gluten-free eleven months ago and my health has improved significantly – especially clarity of thinking. I have purchased 8 gluten-free cook books and tried many of the recipes in these cook books. I have also tried recipes that use gluten-free flour blends from internet web sites. My experience has been that anything that is a bread, pastry, pizza crust, or dessert that uses gluten free flour or almond flour has been an extreme disappointment and a waste of the money spent on the ingredients. There are many foods that do not contain gluten and that is where I make my food budget investment now – by buying these foods and buying organic where possible. There is absolutely nothing that will match a good wheat pizza crust or real slice of artisan bread. I will cheat about every other week and have a good slice of real bread. The result is a red rash on the forehead and brain fog for several days. It really isn’t worth it. I have done a lot of research on the topics of gluten sensitivity, celiac disease, gmos and glyphosate (main ingredient in Roundup that is sprayed on wheat just before harvesting the wheat to increase grain kernal size). If you are gluten sensitive, include glyphosate in your research. Glyphosate/Roundup is used extensively on many crops that are not gmo crops or modern wheat. I find that even when I stay away from GMO ingredients and all wheat that I still frequently get the red rash. I believe this is possibly due to being poisoned by glyphosate. I spend at least 90 minutes a day shopping for food that is not contaminated, investigating labeling on products and meal preparation. I am 70 years old and this problem with our food supply did not exist 20 years ago. Do your research and share what you find with other people. Another thing I discovered by going gluten-free was that my blood pressure dropped 30-35 points on the systolic reading. This was after 10 months of no gluten.
Thank you to the author of this web site. I was not able to match the great picture that you have of the banana bread. I will try the recipe again using the size of bread pan that you used. Can you let us know what the measurement size is of the pan that you used?
I don’t have any almond meal, will it make it completely different if I just used more oats and more flour?
It will make it different, but still good I think!
Hey! You can delete this comment, but I wanted to let you know that the link for the GF Butternut Squash Banana Bread has an extra “htt” at the front of it! So you have to delete those 3 letters for the link to work. Thought you might wanna know :)
I LOVE your blog. Thanks for the pretty pictures and inspiration. I need to get some almond meal, and then I’m definitely making this since I have everything else already!
Ack… let me clarify: the link that’s in the ‘NOTES’ section of this post!
O.M.Gosh……best banana bread in a VERY long time. I have been gluten free for 4 years and miss the deliciousness of good baked goods. This hit the spot and the whole family loved it! Thank you!
I love love all of your recipes, I made this banana bread and loved it as well. The only thing, my bread baked in about 35 mins tops, if I’d have left it in the over for 45 minutes, it’d be fried. I’m not sure what I did differently, but I’m glad I took it out when I did! My BF said it was the “best banana bread he’s ever had” :)
This was a very good recipe…THANKS!!! I made it today and it was not too sweet and was perfect.
3.5 tsp baking powder? is that 3 1/2 tsp? or a typo and 3/4 tsp? I just want to make sure…
btw, I made this recipe with 3 1/2 tsp a few weeks ago, and then again last night with 3/4 tsp because I was thinking 3.5 tsp was wrong… either way, it has come out GREAT!! Last night, I put chopped walnuts on top. Can’t wait to bite in! thank for posting!!
What is the use of coconut oil?? Can I replace it with olive oil instead??
This banana bread looks absolutely delish! I’m a banana bread lover from way back. As a lifetime Weight Watcher who still needs to keep track of the calories I consume, I am wondering how the calories/nutritional information for this recipe were calculated? When I ran it through the program I use the calories were came out to 297 v 195. Thanks for any assistance you can provide.
I tried your banana bread recipe today and it turned out great. It tasted good and was nice and moist. Because I didn’t have a loaf pan, I baked mine in a cake pan and I ended up with a lot more of the crispy top.
Great variation for banana bread.still cooling but I’m sure it won’t last long:) thanks
Awesome recipe. I alter it slightly with a cup of walnuts and a cup of organic chocolate chips. Over the top..I know, but awesome. Oh..and I omit the baking powder and use 2 tsp of baking soda and it works fine.
OMG I am drooling at the amazing aroma filling my kitchen right now as this bakes… can’t wait to taste this….
I tried making this today and it was delicious! The inside of it was extremely moist, with a very golden brown crust on the outside? Would adding less oil fix this??
Hi, a word of warning to formally diagnosed gluten-intolerant people aka coeliacs. While oats are technically gluten free, the protein in oats is so similar to gluten that most coeliacs will have a problem with it and therefore labelling laws at least in aus & nz do not classify oats as gf.
As a coeliac myself, i will be replacing the oats with quinoa flakes so i dont get sick.
but thankyou for your recipe nonetheless.
Um…. I’m Celiac and have never had an issues as long as they’re oats that’re processed in a gluten free environment..
I LOVED this recipe!
I am a Master Fitness Trainer/nutritionist with an occasional uncontrollable sweet tooth and a gluten allergy. Oh the irony HAHA…I eat extremely clean but I’m willing to put the effort in the kitchen to make something sweet and delicious that’s healthy as well. Don’t mess with my post-work out treats, man! I am always looking for ways to sneak extra protein into said treats for added nutritional density (; With that said, I added a scoop of Gold Standard 100% Whey protein in Vanilla flavor to the batter, and subbed the almond meal for a little extra GF flour blend and GF oats (Almonds and I don’t get along either lol), baked for ONLY thirty min and the result was, um AMAZEBALLS!
Cheers,
D
PS My toddler has already asked me 3 times to have more bread!
I went gluten free about six months ago and have been doing quite well on my new diet, but I was lamenting the full-gluten banana bread my boyfriend made the other week. It inspired me to find something that I could enjoy. Your recipe is amazing and simple, which is really important for me because it’s not easy to always find the ingredients I need living overseas.
Thank you! A+! 100%!
Yay!!! Thanks for sharing! Best of luck to you on your GF journey!
This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and slightly reduced the honey and sugar too. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.
This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and reduced the honey and sugar too, it was still a bit too sugary and will reduce more next time. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.
This banana bread is fabulous. Everyone loved it and could not believe it was GF or vegan. One question, would this work with other fruit like pineapple??
LOVE, LOVE, LOVE this recipe! My 12 yo daughter is gluten/egg free. so she uses the flax egg with great success. Our entire family loves this bread – it’s hard to keep a loaf for more than a day around here. Thank you so much for sharing with us; it’s a keeper. :)
Really want to try making this but don’t want to make the GF flour mix. Can I just use brown rice flour w/ chia egg and no other subs? Thank you!!
I made this and it came out beautiful but very dry…i didn’t have almond meal so i used more gf flour instead. could that have made it less moist?
Thanks for this recipe. I just made it for breakfast and was thinking that I may use Teff flour next time. Any ideas about the proportion of teff flour to the other flours. Thanks again…this rocks!
I’ve made scones that came out like salty brownies, cupcakes with a quiche-like consistency, and bread that never baked inside after 2 hours in the oven. Gluten free baking is tricky. But this worked! My bread rose, and cooked, and tasted like. . . BREAD. and it was GOOD. It was, in fact, DELICIOUS. Did I mention it actually turned into bread? This is a first. Huzzah. I substituted corn starch for potato starch in the GF blend and used just a little bit of light brown and dark brown sugar. Thanks for the great recipe!!!
I made this today and it tastes great. We can’t get GF oats in Australia (and oats do contain avenin anyway which is a form of gluten)….lucky I can handle oats though so it was all good. I used dates in place of the sugar (equal quantity) and flax egg and rice malt syrup. I also added some walnuts in the mix and some sliced banana on the top. I doubled the recipe and it made 2 large loaf tins and a small round tin. Can’t stop eating the stuff – yum!!!
I was so excited about this recipe as I usually just stick to modifying traditional recipes with all my healthy subs which never really works all that great. I had recently experimented with coconut and almond flours for the first time and so was excited to use what I had left of those as well.
My mods:
Brown sugar and maple syrup only
I used an oat blend that had bran and some other blends in it
Coconut and almond flours
Unfortunately I didn’t read all of these comments ahead of time or I would have steered clear of the coconut flour? I had no idea it was so sponges since the last time I used it the recipe called for it and had been tested for it I guess. So I made some quick final adjustments adding more almond milk oil and eggs in the hopes of saving the recipe. The remained very dense and didn’t rise at all. They are crumbly and dense but they seem like they’ll taste ok. I’ll happily try the recipe again though considering all the heavenly reviews.
Craving for banana bread after reading your recipe ! Love anything to do with bananas.
Want to try this as so many great comments, I’ve had problems with baking gluten free also, but I have one extra question that no one seems to have asked yet, any ideas or adaptations for high altitude. I live in Denver Colorado so I’m definitely needing this.
I live in Louisville, CO. You don’t need to adjust for altitude. :)
Add chocolate chips. I usually do 1/4 cup and it is amazing!
Great tip!
I made this recipe into the most amazing banana muffins today in the dining hall kitchen where I work! I made them vegan with flax eggs, skipped the honey, split the “GF flour mix” in half and used half additional almond flour and half oat flour, used 1/2 coconut sugar and 1/2 raw cane sugar, and they taste amazing!! I also whisked together my coconut milk with a couple squeezes of lime juice before adding it to the rest of the ingredients–that reacts well with the baking powder and makes nice round tops! They are incredible, and I can’t wait to debut them tomorrow! Thank you for sharing this fabulous recipe! :)
I am a banana bread aficionado. LOL! Seriously, I’ve been making it forever, using different recipes here and there with adjustments. This is by far my most FAVORITE recipe yet! It came out so good! I added mini chocolate chips (Enjoy Life brand)! It’s REDONK! Thank you so much!
So great! Thanks for sharing, Suzanne!
I tried this recipe tonight, with a few changes. I added 1 tsp of cinnamon because I love it. I added 1/4 cup of natural applesauce and omitted the coconut oil, added 1/4 cup of ground flax and used 2 eggs. I also ground half the oats so it was not as crunchy. It was so tasty and my picky eater absolutely loved it. I can’t wait to try some more recipes on here.
Thanks Miriam!! So glad you enjoyed it.
Hands down the best banana bread I have made. I used rice milk and oat flour only for the gluten free flour blend. Oh and some walnuts! So good to find a recipe I can stick too. I’ve tried alota different recipes. My only question was what I could add to make it hold together better when I go to cut it. I used the flax egg option. Thank you.
I just wanted to clarify, it’s 3 1/2 tsp baking powder? It seems like a lot. Thanks!
Oh, and would brown rice flour work instead of the gf flour blend?
Thank you so much.
This was so good, I don’t eat gluten or dairy so finding any bread that’s actually nice is nearly impossible.
This was without doubt the nicest banana bread I’ve ever had.
There’s is a lot of sugar in it though, thinking about using maple syrup instead the next time. Will let you know how it goes.
Thanks again,
Roy.
Great! Thanks for sharing, Roy! Good luck experimenting.
Hi… I started making this recipe and realized I was missing ingredients so I substituted things. Although it came out quite dense… flavor and texture is good. Wondering what of my substituted items caused it to be so heavy. I used coconut sugar instead of cane. Used an extra 1/4 c oats and an extra cup of buckwheat flour. I had chocolate almond milk so I used that instead… :P
Like i said it came out good but dense… one slice and ur full. Let me know what u believe may have made it so dense.
I just made this recipe last night into banana bread muffins (because my loaf pan disappeared?). They came out great with the added bonus of any easy clean-up!
I just made this tonight and it is soooooo good. My husband is gluten intolerant and he loved it! For the flour I used Cup 4 Cup flour and ground the almonds in my vitamin. I’ll be making this again and again.
Sorry I ground the almond flour in my Vitamix machine
Hi can you please clarify the oven temperature.
I am in australia. My oven max temp is 250 so Im assuming your 350 is the hottest setting.
The most deliciously moist banana bread I have ever made. My first attempt and I loved it! I linked to my blog right away!!! thanks for sharing!!!
I just tried making this and followed all of the steps accordingly however I subbed the sweeteners in your recipe for coconut sugar but used all of the same flours. I used canola oil instead of coconut (all I had on hand). I baked it for an hour until the top was brown and firm, however after it cooled completely and I cut through the inside, the texture was rubber and over moist like. Not bread like at all. What do you think went wrong?? Thanks so much!! Xoxo
Hmm, could be the coconut sugar. Not sure!
I looked forward to making this as I had some seriously ripe bananas to use towards a good cause. I finally got around to making it late one night this week, when I discovered my almond meal packet was almost empty. I then realized I couldn’t find my loaf tins. I took a gamble and substituted corn meal for almond meal, and it was really yummy. I scooped the mix into muffin cases and it only took 15 mins to cook. Result: yummy banana bread in travel size portions! (just had to remind people it was bread-like not muffin-light!)
Great! Thanks for sharing Susan!
Awesome recipe!!!
Do you think rice, oat or soymilk would work too?
Thanks :)
I do! Rice being the best.
Yes!
Would you happen to know a good sub for oats? (for this and in general for baked goods) Oats ended up being an offender for me, I am also GF. Its frustrating, since oats are a common substitute in baking GF. Thank you!
You can just sub more gluten free flour and almond meal! Good luck Susan!
I find that with my diet change, I can’t tolerate even gluten free oats. Is there anything else we could sub to add substance with this recipe??
Additional almond meal + gluten free blend! Just compensate the amount – should be fine!
Hi there, question — are the GF oats supposed to be quick cook oats, or regular?
Thank you!
We just use regular!
Try additional gluten free flour and almond meal!
Can’t wait to try this recipe, thanks for sharing. Do you think I can substitute the entire flour needed for white GF bread flour, as that is all I have in currently?
Many thanks in advance,
Hayley
I think that should work!
Honey is NOT vegan.
I just made this today and it is delicious!! I substituted almond meal for flax meal because I was out of the almond meal and it came out great! Thank you for the recipe!
Wow – this was super easy and extremely yummy. I only had two ripe bananas so I used a third not as ripe one and the full amount of honey. I used Bobs 1 to 1 flour. Added walnuts and cacao. My new go-to banana bread recipe – thank you! ( I really give it 5 stars but my browser won’t let me highlight the last one)
This. Was. Phenomenal. Unbelievable. I usually don’t have to hide by baked goods from my gluten- eating family(they don’t like the taste) but this time I’m not taking any chances….thank you!!
this is the second batch I have made and the second to go in the trash..Turns out crusty on top and uncooked in the middle…I have left in way more than an hour-hoping it would cook—all to no avail. I was using Bob Mills Gluten free flour blend-could that be the problem—help–a any suggestions would be greatly appreciated
Hi another great recipe Minimalist Baker! ) I made only a few tweaks due to what I had on hand and it came out so delicious! In the world of gluten free vegan cooking each successful recipe is a celebration because it’s like a chemistry experiment! :) I followed recipe, except used 1 cup of buckwheat flour 1/4 tapioca for gluten free blend, and I blended the oats into flour. I also used 1/2-3/4 brown sugar and couple tablespoons of maple syrup. Added chopped walnuts too, yum! This is a keeper!
Delish! Hearty thick slices topped with butter and served with a side of fruit salad you can’t go wrong! I added chopped pumpkin seeds on top before cooking- I’ve always loved an extra crunch on top! Mother loved it ~~thumbs way up! :D
My son is allergic to wheat, almond, soy, and milk…. what can I use to substitute for the almound meal?
i am also curious to know a good answer to this question as my son is allergic to wheat, oats, nuts, eggs. help!
Just tried this recipe and it is AMAZING!! The best gluten free banana bread that I have ever had! It doesn’t even taste gluten free. I added chopped walnuts to our bread. I also wanted to add some golden flax seed meal to our loaf, so I substituted a 1/4 cup of the almond meal for the flax seed meal and I omitted the cinnamon. I will definitely be making this recipe again!
I subbed the chicken egg for a chia egg, and subbed the honey for maple syrup. I used coconut sugar in place of the cane sugars. Turned out really well.
is that 3.5 (as in 3 and 1/2 teaspoons of baking powder??)
is this 3.5 teaspoons of baking powder (as in 3 and 1/2?)
I also thought the recipe called for a lot of baking powder (which yields a salty taste), and ended up using 3 with two capfuls of cider vinegar, 1/4 cup shredded coconut and an extra egg to avoid crumbliness.
I was looking for a recipe that didn’t have as much sugar, so I used 1/2 cup of coconut sugar and 3 tbsp of agave syrup and 1/4 cup concentrated organic pineapple juice.
I didn’t have gluten free flour so I used 1/4 c flax flour, 1/2 cup of coconut flour and 2 cups of almond flour. (which is very absorbing) and 2 tablespoons chia seed, so I added a 1/4 cup more almond milk to compensate for absorbency.
While adding the dry ingredients, the batter was rising!
Baked at 350 for 1 hour, still crumbly but tastes moist and delicious!!!
Just made this recipe and it is AMAZING! :) Thank you so much!
I am not gluten intolerant so I used wholemeal strong bread flour, and replaced honey with golden syrup and agave syrup, just to match what I had in my cupboard. It turned out superb, nice and banana-y with beautiful texture from the oats :)
xxx
So great! Thanks for sharing!
Made this as mini muffins for my kiddos yesterday, HUGE HIT! I baked them for 18 minutes. PERFECT!
Great! Thanks for sharing, Yanic! xoxo
Did not have any almond meal, so I substituted coconut. Bananas and coconut, what could go wrong? Nada, it was delish. Thanks for the recipe, luv your blog!
Well the description up top won me over; I’m not a cook at all but I just had to try it and….
Wow! There are nights where I just give up and don’t eat rather than try to find something I can eat safely (I am a gluten-free vegan for health reasons – it’s not optional for me). I react to all kinds of things, so to find something like this is amazing! Even though I did sub out half the ingredients because I didn’t have the ones listed for whatever reason :p I think the crispy crunchy outside is best, and I love the filling wholesome taste the oats give it. I added in sliced pecans and they go great. The banana is there but not so much that it’s the only thing you taste, as is the cinnamon. All of the ingredients balance well so it’s good and flavorful without anything overwhelming you. The texture is very smooth and firm but it has that flexibility and springiness that is virtually impossible to find in gluten-free food. Very good!!
Here are the substitutions I made (after four calls to my poor grandmother, the family cook):
I used stevia in the raw for both brown and white sugar
arrowroot powder in place of eggs
1 tsp baking soda instead of the powder I didn’t have – (my GF blend flour had a little yeast too – Red’s mill wonderful bread mix)
Agave nectar (dark) instead of honey
Smart balance instead of coconut oil – which is not strictly vegan, but safe for me. I’m out of Coco oil
**I added 1/2 tsp apple cider vinegar to activate the baking soda (I’m quoting my grandmother. I don’t understand this)
**I left out the salt since I used baking soda (the internet told me to)
**And I added about half a cup of fresh pecans, which I sliced. Individually, one by one, because I’m not a practiced chef. Buy fresh nuts if at all possible!
I don’t actually have a loaf pan, so I sort of lumped it all against the short side of a 9 x 13 glass cake pan level with the top and it rose to about 1/3 taller. It kept the shape really well and now I have that wonderful crispy crunchy exterior over most of the outside surface. Next time I may cook it on a cookie sheet.
I sent four or five ridiculously excited email to my grandmother with updates and pictures at every stage. Thank you!
Yay!!!!! Thanks for sharing!
could you use buckwheat flour instead
I tried and didn’t rise at all. Any idea why?
Deee-lish! Thank you so much for sharing a wonderful and healthy recipe.
Also, just wanted to let you know the link to the butternut squash banana bread does not work. It starts with htthttp. I was able to navigate to the website after a little address editing.
Super happy with this recipy!
I thought it was gonna go to hell, but this came out really nice and perfectly risen, even thought I made it with a flax egg.
Thank you!
Ha! Thanks for sharing, Nora. Glad you enjoyed it!
Just made this recipe and my mixture was so dry! More like actual bread dough than batter. I added a ton of extra almond milk but there just seemed to be too much of the dry ingredients.
I used a gluten free flour mix (no coconut flour) from the supermarket and also extra because I didn’t have almond meal.
Don’t know what I did wrong :(
I just wanted to say I LOVE this recipe. It is SUPER easy even when I’m SUPER busy. I have been looking for a healthier banana bread for a while now and this is exactly what I wanted!!! Even though there is very little sugar to begin with in this recipe I actually only used half of what the recipe called for, but I did use a little more honey. My only suggestions for future use would be to soak the oats for 5-10 minutes before mixing them into the batter so they are still not crunchy when their done cooking. I baked mine in muffins so I think that might have something to do with why they were a little crunchy. My only other suggestion would be to add less salt, mine ended up being really salty for some reason. But ultimately they turned out to be exactly what I wanted! I really love your blog and so am excited to try more recipes.
So great! thanks Jordan! xoxo
Hello! I just found your awesome recipe which I’m hoping to make this weekend & I was wondering if you think it would work with oat flour instead of your gluten green blend flour? I have lots of oat flour at home so I’m wondering if I can get away with it! :)
You’d need to substitute agave for the honey, too, if you want this to be vegan.
This recipe is amazing! I made it tonight and and it was so delicious. Definitely making this again some time soon :)
Hey! I just made this last nighttt anddd this is ssoo good!
I use flax eggs (but 3 tbsp water), substitute cane sugar to maple syrup, and I used 1 cup almond milk.
This morning my parents bought half (before I take photo of it) of it to their work cause they love it.
Thank you for the recipe. Already tried fee of your recipes and I love all your recipes! God bless you. x
* please update more on Instagram, will love to hear update from you!
the flavor was absolutely amazing, my daughter who is very fussy loved it infactso did the whole family.
Great to find a really good gluten free recipe for once.
Although my only complaint was mine turned out really doughy and gluey? would adding less milk make it better? or cooking longer? I used a small pan and halved the recipe and baked them both for around 45mins each any longer and they would of burnt.
Wonderful! Hmm, not sure about the texture. Perhaps you didn’t bake it long enough? Next time try turning down the heat and baking longer…
Have you tried this in a bread maker?
I LOVE this recipe!! Nothing better than tossing all the ingredients into one bowl and throwing it into the oven. The flavor is amazing, and I really enjoy the texture from the whole oats. Also, thank you for sharing a gluten free recipe that’s not loaded with sugar and/or rice flour.
Ah, thanks Jean! Glad you enjoyed it!
I have tried so many gluten free recepies for cookies breads etc and this one was the best ever. I was so excited that it worked out and held together. It was a bit dry after I put everything to gether but I substituted the meal with rice flower so I just threw in some more almond milk. I am glad it was a bit dryer but it definitely held together when sliced and I added dried cranberries. It tasted delicious. I will be sharing this recepie.
Wonderful. Thanks for sharing your results, Kate!
SO GOOD!!! I’m usually disappointed in my gluten free baked goods….too dry, crumbly, weird texture…but this recipe is perfect…I followed it exactly except that I used coconut milk instead of almond! Definitely give this recipe a shot
Thanks Dana! We followed your recipe (halving the sugars) and it was perfect and delicious!
This turned out amazing! I feared that it would be a gummy mess in the middle (such is the fate of so many GF recipes), but this is wonderful! …and it was really easy. This is our new go-to banana bread recipe. Thank you!
Would subbing pumpkin purée for the bananas (and adjusting spice for that) work in this recipe?
I think so! But try this recipe instead!
Oh, perfect! I guess I missed that recipe Thanks so much!!
I love this recipe, this is my goto gf banana bread now. However, my only concern is that it crumbles when I sliced it. Any advice? Thank you
Hi Joyce! I believe I’ve noted it in the recipe, but if you let it cool completely (even up to 12 hours), it doesn’t crumble when slicing! It’s just tender at first :D
I tried the recipe and it was quite dense and seemed to be a bit salty. Did I make a mistake? Please advise.
I tried the recipe and it was quite dense and a bit too salty. What could I have possibly done wrong? Thank you.
What can I substitute for organic cane sugar? I have all this other ingredients. Thanks!
just leave it out! That’s what I did and it was still sweet enough and yummy
Hurray ! Finally a healthy B bread recipe that I can hold on to.
Even though I have a different result every time I bake this baby, I always enjoy it: D
Yesterday tried this with only 1/4 cup of coconut sugar, omitting honey and brown sugar completely and it was perrrfect!
This recipe was much too dense. Perhaps the “gluten free flour blend” is causing issues for some of us. It would be nice to know what brand blend you used – or give some substitutions for exact amounts of coconut flour. Disappointing amount of expensive ingredients went to waste for me.
There is a link to the gluten free flour blend in the recipe.
Just made this recipe- I made muffins instead of a loaf. I also added fresh blueberries. Baked for 30 minutes- and they were AMAZING!! The recipe made 12 muffins.
I just made this recipe last night. It was my first totally from scratch gluten free baking attempt. I thought surely it would turn out awful since my boyfriend is allergic to nuts and I got to the last steps when I realized almond meal was part of the recipe. But, I just improvised and subbed equal parts of GF flour blend and more oats. It was SO hard to fall asleep with how yummy the house smelled after pulling it out of the oven to cool. I didn’t cut into the loaf until this morning. I reheated my slice in the microwave and IT. WAS. HEAVEN!
Can I substitute the eggs for something else? An egg replacer? I’d like to make this for someone has allergies to gluten, dairy and eggs.
chia egg or Ener-G egg replacer (sold everywhere, very easy)
I would suggest an egg replacer.
Made this yesterday — amazing! I’m a vegan who sadly just had to cut out gluten for a bit and not having any kind of real bread (need vegan and soy free, plus no dumb additives) is killing me! But this definitely hit the spot.
Subs I made:
-Skipped the white and brown sugar entirely. Didn’t miss it trust me. Also only put ONE tbsp of honey. It’s sweet enough with the banana!
-Used unsweetened cashew milk instead.
-Ener-G instead of real egg.
-Instead of the 1-1/4 cup almond meal: I put in 1/4 cup more oats, 1/4 cup more gluten free flour, 1/4 cup coconut flour* (notice I reduced the flour here due to coconut flour’s situation)
-After adding that last bit of flour above, I still felt it was a little thick after mixing so I added some more cashew milk until the consistency seemed right.
-Added a handful of unsweetened coconut flakes and teensy amount of crushed pecans to the batter. Oh and sprinkled chia seeds on top!
I baked for 1 hr 10 min. Like i said, turned out great. At first I was worried it was a bit too moist and mushy but it’s true, it’s definitely better the next day. After sitting it’s now the perfect texture. Kind of don’t want to share with my boyfriend. Thanks for the great recipe!
Whoop! Glad you liked it, and thanks for sharing your substitutions!
I went crazy for the pumpkin french toast, going bananas for this banana bread!
Lord help me, the smell is divine and the taste is pure heaven! Ahhhhhh !!
From Montréal.
Ooops! Forgot to rate this divine recipe with 5 pretty stars ! ★★★★★,the x’tra★for the x’tra piece left for tomorrow’s snack!
From Montréal
Just made this recipe using a flax egg to make it vegan!! It was absolutely wonderful!! Thank you so much, I’ll be making this as a staple now! :)
Hi Minimalist Baker! I had some squishy bananas to use and your recipe popped up. I don’t have a specific affliction, but I feel better when I eat gluten free and dairy free. In the past when I have tried to bake gluten free, the recipe has been complicated and the results disappointing. Not this time! My husband and I have been really enjoying the yummy banana bread. I’ll be coming back to your blog to look for more inspiration!
This is amazing! I used buckwheat flour and didn’t add any sugar or honey and replaced with about 4T of organic maple syrup. Love it! And love that it took no time at all!
So…. I am making this but used Stevia insted of Sugar (I used slightly less than the recipe called for) and Coconut Flour for the GF flour blend. Not sure it will set up the same way but I am willing to try it. It smells absolutely wonderful. I have 10 more minutes to go to try it out. I will let you know if it turns out all right using the CF instead of GF blend. I also added a 1/2 cup of chopped pecans and used coconut milk in place of almond/dairy milk. We shall see….. I am looking forward to trying more of your recipes. I have do low sugar as well but that is usually pretty to substitute in most recipes. Glad I found your blog.
I don’t like eating oats, but I am gluten free. What can I sub for the oats? Just more of the other dry ingredients? Thanks!
Yes, just try an equal blend of the other ingredients!
Can I use spelt flour or more almond meal in place of the Gluten Free Flour Mix? Thanks :)
That should work, yes!
I’ve made this so many times and felt it was time for a comment. Amazing. I love this bread, my husband loves this bread AND my 1 1/2 year old daughter LOVES this bread. Thank you for making me feel like a good cook ;)
So wonderful! Glad you enjoy this one, Melody! xo
Probably a silly qustion but I wanna mak sure I get this right – brown sugar is Light brown soft sugar? and I assume Organic cane sugar can be swapped for golden caster? I have to use what I’ve got, bit skint at the moment!
Just Made this and swapped the coconut flour in .. and used 8 eggs.. I KNOW I KNOW.. but it turned out AMAZING!!!!!!
I may use less coconut flour next time but not bc it didn’t turn out well.. just to see how it turns out… as I’ve read some of the comments about it.
Thanks loved the recipe!
I’m freaked out by your use of eight eggs, all that cholesterol gives my heart trembles.
Thandy
it’s important to keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the blood… Which inevitably causes all those ” so called ” ailments in the body.
The liver actually produces large amounts of cholesterol every single day. When we eat more eggs, the liver just produces less cholesterol instead, so it evens out.
As a professional athlete and pescatarian eggs are a huge source of needed cholesterol and protein for me as I train.
It’s an interesting nutritional dynamic between eggs and the myth that it raises cholesterol :-)
Just found this recipe and wanted to try it for my family. It tastes great but the inside is very chewy and dense. Kinda of like its raw still. I might play around with the liquids a bit. I used frozen bananas which were more liquidy than fresh bananas. Could that be the reason? Overall I loved the recipe.
That might’ve been it! I always prefer fresh (ripe) bananas because you don’t have that liquid the freezer adds…
Okay thank you! I will try it again with fresh ones! I loved the taste! My one year old son loves it though. He doesn’t care that it was mushy ??
I loved this recipe, however I substituted the flours with garbanzo bean flour and added flax seed with nutmeg. It was delicious. Thanks!
Oh my friend!! This was yummy. I think it’s the chew from the oatmeal and almond meal. At my once over, I wondered why no nuts but the almond meal has it covered! Loved It!!
I made this today and absolutely loved it! It was the perfect amount of sweetness (I used 4 small bananas, 3 Tbsp honey, olive oil, a tad less sugar, & subbed the 1 1/4 cup oat flour with 1 cup more Pamela’s gf baking flour + 1/4 cup extra almond flour, & also used whole milk — & it was wonderful)! Thank you so much for sharing! Will make this again & again! :)
Hello- my son is allergic to oats and nuts and eggs… Is there anyway that this recipe can be modified to make this bread for him? Please help! Thank you in advance for any and all advice you have!!!!
Did you end up trying the recipe?
I made changes to the recipe, I didn’t have almond meal or the gluten-free flour (those are expensive in my neck of the woods to be honest) so I used oats, wholewheat flour and flaxseed meal. I didn’t have enough banana so I added some cooked pumpkin , I increased the sugar a little and added some raisins. I love making everything in muffin form , so that’s what I did and they were uber delicious.
Hi there,
I only have rice flour…how much of this would I need to use? do I need to reduce it as I’m sure it will make it super dry.
thanks
:)
I think you would need some starch with rice flour, like tapioca and corn starches for some chewiness
My boyfriend has tons of food he can not eat, and this recipe was perfect!! Bananas are a special treat in our house so he loved it. I used coconut milk and for the GF flour blend I actually sub. vegan pumpkin protein powder for the white rice flour. I also added blueberries for some extra yummy-ness. Thank you so much for such a great recipe. I look forward to trying so many more.
Im not a person to ever give reviews, but this banana bread was amazing! I didn’t add the sugar listed on the recipe, instead I used 1/4 cup coconut sugar in total. Still sweet enough for my liking :)
should I omit the milk if I’m using sticktly honey instead of the sugar?
Wow!!!! This was one of the best banana breads I’ve made!!! I doubled the vanilla and cinnamon and added a small hand of chopped walnuts…other than that I followed the recipe written. Shocked that it’s gluten free. Definitely will be my go to banana bread recipe. Kudos to you!!!!!!
So great! Thanks for sharing, Liz!
Forgot to rate it ;)
I gave this a try and ended up with great results! I did sub some ingredients like almond flour, we have tree nut allergies so I ground up a blend of pumpkin and sunflower seed in the Vitamix. Then we didn’t have honey so I used a combination of agave and molasses. Then I baked at 350 as you suggested, at the 45 minute mark the top was fairly brown so I lowered the temperature and baked 15 minutes more. My son liked it a lot, it’s not terribly sweet which is nice. This recipe is going to be tucked away in our file for future use!
Yay! Thanks for sharing, Cindy!
Please be aware that oats are generally NOT safe as a gluten free good unless they are from a dedicated gluten free facility and specifically labeled ‘gluten free’. There is so much cross contamination in factories and oats are so prone to have flour stick on it which is why it’s not considered gluten free. Please be aware of these issues when claiming something is gluten free because it can really make people sick.
I have been on the search for the perfect GF banana bread for a while now and decided to try this recipe today for the first time. The loaf was quite bland and I could taste the baking powder which is one of my pet hates! It could be because I used coconut sugar as that is what I had on hand, although I wouldn’t have expected it to make much of a difference. I have used other GF banana bread recipes in the past which have a better taste and consistency, it may be because they use more banana (4 instead of 3) and more eggs. I guess I will be continuing the search!
Great recipe. I actually forgot to add the egg, but it still tastes great without it!
I also used 1/2 cup stevia crystals instead of the sugar, spelt flour and fresh almond milk and it worked perfectly.
Thanks – this will be a great new addition to my weekly baking list. The fact that I can make it dairy-free too is a bonus!
AWESOME!!! My kids and I were just diagnosed w/ a gluten allergy about 2 months ago. This is the first “from scratch” thing we’ve made. I didn’t get to taste it (I’m currently on an elimination diet to nail down other food intolerances), but my kids (aged 5 and 6) and my husband (not GF) all LOVED them!!! We made ours into regular-sized muffins, and added some mini chocolate chips and 1 Tbsp. chia seeds to the mix for a little extra nutrition boost. This one’s a keeper!!!! Thank you so much!!!
For some reason, my rating didn’t stick. 5 stars for sure!!!!
Thanks Beth!
Not vegan because of the honey, I will replace it with agave :)
May I just add that I love that you put the nutrition info ! I have to count calories to make sure I have enough in one day otherwise I’ll undereat and you make my life so much easier haha thanks :)
I made this recipe over the weekend, and it was absolutely delicious! I’ve added this to my “tested recipes to keep” book! Can’t wait to make it again this week!
Ah, thanks Tabi! Thank you for sharing!
I just woke up, and first thing I did was make this. Now it’s in the oven and I just realised I forgot to add milk xD
I don’t know how it’ll turn up, but let’s hope for the best.
EASY and WOW! Was not expecting it to be THIS good! I added some chocolate chips…made it almost too rich. Love this site.
Thanks Meredith! xoxo
All I have to say is: YUM. I’ll say it again: YUM!!! I made this recipe as-is the first time, and it was GF bliss for my little celiac who missed banana bread. Now for the tweaking that’s worked so far: Almond meal is super-crazy expensive, so I used the much-cheaper pecan meal and liked the flavour even better. Half vanilla/half bourbon gave it a nice little kick. I’m going to try rum next, since bananas, coconuts, and rum were basically made for each other. Tonight, I’m making it with pumpkin, pecan meal, bourbon, cashew milk (persnickety offspring suddenly decided they hated it after I stocked up – grrrr..), and adding craisins into the mix ’cause I’m just wacky like that. Fingers crossed it works!
Yay! So glad you like the bread! Let me now how your other experiments go, Becks! xo
The pumpkin bread was really good. I substituted a can of organic pumpkin for the bananas, added a tsp of bourbon and a splash of orange flavouring (just ’cause I felt like it), and used maple syrup instead of the honey, doubled the cinnamon to a nicely rounded tsp, and added 3/4 tsp nutmeg and ginger, and a couple dashes of ground cloves. I added a big handful of craisins and tablespoon of flax, and let them absorb all the extra liquidy goodness for a few minutes until adding the dry ingredients. The pecan meal I used instead of almond gave the bread such a great nutty flavour. Your original recipe is so wonderful, and it’s such a fantastic springboard for culinary creativity!
I tried this today, I used a flax egg and bought a pre mixed gluten free flour from the healthfood store. It was good and I would call it a success, but it was pretty dense and I think next time I’ll bake it at a lower temperature because the middle didn’t look fully cooked but the edges were very golden. I look forward to perfecting this recipe. I love your blog, it is my go to place for vegan goodies, I recommend it to all my vegan friends.
Thanks Alma! You’re too kind. This bread is more dense than most, but of course the kind of GF blend you use will greatly affect that.
Made this today and the recipe is going into the “keeper” file. Love the many nutrient-rich ingredients, and I like that there’s a little almond flour to give it a boost of protein, without being too much.
Next time, I’m adding chocolate chips!
I loved making this and my coworkers loved eating it even more! I didn’t have any brown packed sugar or baking powder/soda on hand so I used sweetened applesauce and a deeper pan – just in case it didn’t rise! I generally don’t even like banana nut bread, but I just added some almonds to the batter and this ended up being a real treat. Thanks!
Hi there, I made this recipe and it was good but I was actually looking for a recipe that I swear I got from your website and now I can’t find it… It was something like 7 ingredient chocolate chip banana bread. Do you have any recipes similar to that? I had it written down and made it for my kids multiple times last year, but unfortunately can not locate the recipe. Am I mistaken?
I used this recipe for muffins and it turned out great. :)
And if you don’t want a gorbanzoish (that’s not a word) taste, don’t be like me and just follow the directions using no Bob’s Red Mill Flour. :) Oh, and adding chocolate chips were a no-brainer for me! haha :)
This is hands-down the BEST banana bread recipe! I’ve made it now at least half a dozen times with great results each time. What I’ve learned in gf baking is that you need to follow the directions and use the exact ingredients used in the recipe for it to turn out. This will be my only banana bread recipe I will use, so THANK YOU for sharing it.
So great! Thanks for sharing, Sara!
Dana, you should put in the recipe the fact that coconut flour is more absorbent and you should, thus, use less. I made the mistake and my ingredients are so dry. To fix it, I’ve even added 2extra eggs, a tablespoon of coconut oil, an extra banana, a teaspoon of honey and a cup of almond milk and it is STILL to dry. I’m going to try to bake it anyways and see what happens.
Follow-up to my own mistake…I JUST realized that when you said ‘gluten free flour blend’ that you actually have a recipe for that! I had just assumed that any gluten free flour was fine. I will definitely need to try this recipe again with your flour blend, as my bread did not turn out well using coconut flour, gluten free oats and almond meal. Bummed I don’t get to eat the banana bread today but excited to try it again in the future.
Will definitely try this one! I have a question, can you cut out the sugar totally or do you need it to hold the batter together? Is there anything else you can substitute it with in that case?
Thank you! I had all but given up on GF banana bread after so many “meh” loaves. Banana bread is one of the few things I truly missed. I made it today with Cup4Cup Wholesome blend and it was perfect. The non-GF husband approves as well!
sooooo yummy!!!!
After screwing this recipe up the first time, I decided to try again! (I made the gluten-free flower mixture this time rather then subbing coconut flower). Thank God I tried again :) Very yummy banana bread! Even my non-gluten-free, sugar loving fiancé loved it! I will definitely make this recipe again. Thanks Dana! Love your blog!
Oh good call! Coconut flour doesn’t do too well in this recipe. Glad you tried again and liked it!
Thanks for a great recipe! I made these as muffins and they were yummy and the right texture, but the strong baking power robbed the flavor. I’ll make again with much less baking powder.
Can’t digest almonds, so used all gf mix. Came out perfect and smells soooooo good. Definitely making this again.
Sorry to say but I found this recipe too sweet and not enough flavour of bananas.
Hi! I would give this bread a 5 star if it wasnt for the salt and baking soda proportions. This bread has a perfect texture and aroma, however it came out salty and i could taste the baking soda….quite a bit. Im glad i tried it because i finally found a GF bread that holds together…..however next time im adding just a pinch of salt and 1 tsp of baking soda.
I omitted the sugar all togather, and if it wasnt for the salt, it would of been sweet enough for me.
Like the sound of this recipe. Read thru the positive reviews. Excited. Made. But Dang… split this between two loaf pans and rotated at 20 minutes to speed the baking and avoid the “raw middle” problem reported above. 50 minutes. Burned on the outside and raw on the inside.
Hi,
This one bowl gluten free Banana bread. What size loaf tin do you need to use.
The recipe does say?
Thanks
I believe it’s a standard 9×5-inch.
Thanks for loaf pan size. But one more thing which gluten free flour is it plain or self raising.
Regards
This recipe looks delicious. We are trying to go sugar free though , do you think it would work to leave out the sugar and maybe double the honey amount ? Thank you !
I think that should work! Let me know how it goes! Otherwise, use coconut sugar!
This is NOT Vegan, it has honey in it.
Hi Dana,
I was wondering If I could substitute Bobs Red Mill all purpose flour for the GF flour blend? Also do you think it would turn out good if I added chopped dates and walnuts to make a banana nut bread?
Thank you
I wouldn’t recommend their all purpose, but their 1:1 GF baking blend is great! Chopped dates and walnuts will change the texture, but let me know if you give it a try!
Thanks for the tip! I did use Bob’s Gluten free flour blend which I believe was the one you mentioned. It turned out great and I followed the recipe exact but added dates and walnuts. My grandma used to make banana nut bread so I was trying to recreate it!
Your recipe tasted almost exactly like it and will be making it again.
Thanks
I just tried this recipe last night, because I had 3 overripe bananas hanging out on the counter (and I wanted them gone before we have company this weekend.) Oh, wow! This is my new favorite banana bread–moist, perfect banana flavor, and I love the additional of oats. We had it for breakfast…and then for a snack…and well, we had some for dinner too. Thank you for this AMAZING recipe. I will be making this many, many more times!
This was delicious! I made this recipe into vegan muffins and they turned out perfectly! I used a combination of whole wheat flour and all-purpose since that’s what I had on hand. I realized too late that I didn’t have flax seed or chia seeds, so instead I used Trader Joe’s Super Seed & Ancient Grain Blend, which has both chia seeds, flax seeds, and a bunch of other healthy things. And it only needed to bake for about 20-25 minutes — thank you!
Great recipe! I’ve tried other gluten free banana breads and most seem to come out either gritty or a bit slimy (not very tasty) but this one was perfect, I don’t think anyone would even know it was gluten free. The oats really give it a great texture and it was not overly sweet (which I like but if you want a very sweet banana bread you may need to add more sweetener). I did not have any problems with it crumbling even right out of the oven. Highly recommended!
Hi there, is there a substitute for the almond meal?
Thank you,
Jacqueline
Sub a mix of oats and gluten free flour blend!
just made the banana bread two days ago. didn’t have gluten free flour so substituted spelt flour and it was delicious with big slices of bread. next morning I sealed slices individually and put in the freezer then toasted one this morning with butter. so good. thanks for the recipe!
Just done my 1st banana bread and it’s absolutely delicious! Much browner on the outside than the one on the picture but still amazing! ??? i’d send you a picture of it if i could but oh well ?.
Hi Dana,
Love this recipe, and have tried it out twice now. I also have a blog – about slow living – and I enjoy to bake (just for fun and because I love photographing food:). Have a look if you like.
Thank you!
Best
Diana
Unfortunately I didn’t love this recipe (and am a big fan of your blog). This was just too dense and stodgy for me to enjoy as a plain banana cake. It was better the next day when I toasted up the slices and drizzled some maple syrup on. Far more “bread=like” than cakey.
Do you have any suggestions for using this recipe at altitude (~8000ft.)? It seems that no matter what I do, original recipe or with small tweeks, it always ends up like a dense doughy mass of ingredients that won’t cook through and I end up tossing most of it… I’m ready to give up on this one.
Made for Christmas & it was delish…I had doubts that the batter would fit into the loaf pan, but it did perfectly. I used canola oil spray instead of parchment paper. Also topped it with chopped walnuts. It was wonderful to not have to try & avoid eating it , knowing it wasn’t butter or sugar laden. Thanks for another primo recipe Dana!
I only had 1 banana, so I actually cut this recipe down to 1/3 to try it out.
Very yum, a little dense (I used Bob’s GF all-purpose) but still good. I baked it in my convection toaster oven and sprinkled a little coconut sugar and oats on top.
Next time I’d like to try it with the flour blend recommended here. I MIGHT split that recipe into thirds – I’d be curious if adding some yeast might help, but not curious enough to mess up a whole loaf! :P
If I try that (eventually, kitchen reno happening now) I will try to remember to check in.
I’ve just put my loaves in the oven, but am not sure how they will turn out as I had a surprising issue. My melted coconut oil didn’t stay melted as I was interrupted several times before I finished my dough. I couldn’t believe it and actually remelted some chunks that I pulled out of the batter. We shall see. Made me think it’s colder in here than I realize. Was I just too slow or has anyone else ever had this coconut oil issue?
Hi Kristie! If this happens, just try and blend as much as possible and the oil will redistribute while baking. Otherwise, you can briefly heat the wet ingredients in the microwave to melt the oil.
That’s close to how I dealt with it, but I took out the chunks and melted them on low heat in a saucepan. The bread turned out awesome. I also used coconut sugar in place of the other sugars and it worked out well.
Made this tonight and it is soooo good! My first attempt at gluten free baking, and very pleased with the results. Thanks for the great recipe!
I don’t usually take time to review recipes. Seems often after all the proposed changes, substitutions and additions the recipe bears little resemblance to the original. This banana bread recipe is an exception….absolutely perfect! Just the right amount of sweetness and density. Yes. It looked crusty and overdone but it wasn’t. Moist on the inside and crunchy on the outside. I’ve taken all other banana bread recipes out of my recipe box. This is it! Thank you!
Vegan? I see honey in the ingredients.
Very tasty! I didn’t have the almond meal though, so I just used 2 2/4 cups gluten free flour and just a 1/2 a cup of oats. I’d wish I would’ve cut down on the salt, though. Too salty for me!
This recipe was surprisingly a flop for me! I followed the directions exactly but I found it a bit lacking in flavor and the texture was was to goopy and dense for my liking. After 30 minutes it wasn’t done cooking so I left it in about 20 minutes more, but the texture still wasn’t right. I was hoping by the next day it’d work itself out, but no. The oats also didn’t get cooked all the way.. I would suggest using quick oats instead of whole oats as I did.
Used stevia to replace sugar and an extra banana. It turned out brilliantly! So delicious and moist! Thank you!’
I just made this and my families loving it! I didn’t have oats and omitted the honey also added some hemp milk to thin the batter. Taste and texture are perfect. Thank you!
This was amazing! My best banana bread yet! I used a half cup maple syrup instead of the sugars. Chia egg instead of the egg. I also only used gluten free oat flour with the almond flour. I used extra of each instead of the other flour mixture. I added vegan Choc chips and mmmmmm. Awesome!! Thanks!
This is a nice recipe. It baked up exactly as shown, tastes great and has a wonderful texture. I haven’t made banana bread in a long time because the gf recipes I found were just too complicated. Not this one. One bowl and easy as it gets. Thank you for posting this!
I just made this recipe, as written, with one change: I carmelized the bananas by mashing them and placing them in a saucepan over direct heat for 10 minutes, stirring frequently. This intensifies and carmelizes the banana flavor. This extra step may discourage cooks who want a truly one-bowl recipe but I think it’s worth it. I was diagnosed with celiac disease just before the holidays and I’ve had to replace recipes that I’ve collected and perfected for well over a decade. I’ve taken gluten free cooking classes and bought a dozen gf baking books, yet was still dissatisfied with every banana bread loaf I’ve made until today. I love the delicate flavor from the almond meal and the chewiness from the oats. It is perfect in every way. Oh, I did let the batter rest for 30 minutes before baking. Thank you!
Hi! This was my first time making anything gluten-free. I love this recipe! It turned out sooooo good. I’m definitely encouraged to try some more of your gf recipes. I missed adding the coconut oil but it still came out moist and tasty. What does that add to flavor/texture? Thanks for posting this recipe!!
I’m anxious to try this recipe but I don’t have almond meal. Can I use almond flour?
If not, what can I substute for the almond meal?
This recipe is awesome! I’m vegan but not GF so I just used AP flour in place of the GF blend, and it turned out great! I love the addition of almond meal, it adds a really subtle yet delicious flavor. I might even add a little almond extract next time (I LOVE almonds). The oats add a nice texture too. This is definitely going to be my new go-to banana bread recipe. Thanks so much for sharing your awesome recipes!
Good morning, had some bananas that needed to be used up and found your recipe on Pinterest. I added a few chocolate chips as well as a big ol scoop of organic peanut butter….yum!
This has become a favorite recipe of mine. I add walnuts and mini chocolate chips, bake for one hour twenty minutes….so good!
Incredible bread. New to GF and I’m amazed at flavor and texture. Great with peanut butter! Does dry over few days and not good for freezing. Eat up!
This banana bread recipe is such a winner! It served as a coworker’s birthday cake when she requested banana bread for dessert. It was SUPER tasty combined with the cream cheese frosting from your zucchini cake recipe.
For the last several weeks, I’ve made a loaf of this bread on Sunday night and then I pack slices of it as a snack for me and my boyfriend during the work week (we go through the loaf in about two days…!). It’s the perfect late-afternoon, pre-workout snack. Thanks for a banana bread recipe that we can feel good about eating!
I have Celiac’s and would just like to mention for those inteinterested in this recipe that bananas contain lectin (very similar to gluten). My body reacts the same to it and cannot eat them.
God bless.
I baked this and the outer crust is really tough while the inside is really soft and undercooked. The aluminum foil did help a bit to distribute the heat to evenly cook it. But yummy! It’s really squishy inside.
I made this yesterday, and it is delicious! I might use quick oats next time (or use my food processor to chop up my old fashioned oats) – because they left white ‘lines’ in the bread when sliced, and I also might add more spices like nutmeg, allspice, and ginger. But left as-is, it was still wonderful!
One tip – I use my electric knife (the one I originally bought for carving the Thanksgiving turkey!) to cut bread, and this bread didn’t crumble at all when I cut it like that. So moist! Thanks for the recipe!
FYI – I used Bob’s Red Mill 1:1 Gluten Free Baking Flour as my all-purpose GF flour.
Does it matter what size loaf pan you use? I made this recipe and it was extremely dense and didn’t cook all the way through :/ very heavy slices…I’m kind of new to baking but followed the directions perfectly. Any suggestions would be appreciated! :)
Wow…so many comments I could read all day…can I substitute applesauce for the coconut oil…coconut allergy. .
This was amazing. I made it into 12 muffins and my family loved them. However, I think your calorie count is off — for 12 servings mine came to 269 calories each so I’m not sure how you came up with 193 calories each for 10 servings. It was definitely worth the splurge but for those of us watching our weight it is not a low-cal item!
Hi Dana,
Do you think I could replaced the gluten free flour blend with something else? Like whole wheat or all purpose?
Thanks.
This bread is amazing! I add dairy free chocolate chunks and my very picky kids can’t get it often enough!!
Dana, thanks for sharing this recipe for g.f. banana bread. It looks delicious and looks so easy to bake! I am going to bake a loaf this week with my grandchildren, one of whom is celiac. Dana, your notes say “45 minutes – 1 hour in oven and this baby is ready for the taking! ” In the instructions however, #3, you list baking time as 1 hr. – 1 hr. 15 minutes.
Do you suggest I start checking the cake after 45 minutes to see if it is baked through, or do you think it requires at least an hour to bake?
1 hour 10 minutes is “total time”. The cook time is 1 hour, which I rounded up to just in case yours does take an hour.
I love this recipe. I’ve used it three times now and it comes out excellent every time. I use an 8×8 pan though because I don’t have a loaf pan – it just takes a little longer. Didn’t have almond milk this time around so I used some full fat canned coconut milk and thinned it with water. I also like to add hemp seeds and chia seeds to it for some healthy fats and protein. I have also cut the sugar before and found it tasted just fine. Also! If you don’t have brown sugar, just put some sugar into a plastic baggie with some molasses and move the bag around a little to coat the sugar. Boom, brown sugar. Things you learn as a college student… improvising! Hopefully the coconut milk will work for this, will check back in if it DOESNT! Love this, thank you.
OMG. I had to come back down from heaven to thank you for this recipe. DIVINE does not begin to describe it. I used vegan substitutes and it worked well.
I’m about to make this banana bread…just want to confirm the quantity of Baking Powder. Is it really 3.5 tsp (that’s a lot of baking powder!)? I was also bewildered by the decimal versus fraction representation of that quantity…wondered if it was a typo?
Thank you!
Yep ruined my expensive bread bc she messed up!!! Not happy at all. I used all organic ingredients.
Do you have any suggestions to replace the almond meal?
Just totally wasted great expensive organic ingredients because YOUR RECIPE is off!!!!!!!!
Not happy at all. 3.5tsp of baking powder….neat…didn’t think that sounded right but did it anyway. Thanks for a horrible disappointing expensive waste. Now, I have 2 upset children who were looking forward to banana bread.
Did you accidentally use baking soda instead like I did? Resulted in an inedible horrible taste. Baking powder though makes it light and fluffy.
Wow. This has actually been my go to banana bread recipe! I’ve made it about 3 times successfully, I use coconut sugar. Granted, I’ve been GF for a few years, so I can’t compare side by side to wheat based, but my fam and I have been pleased with the result ! I wonder if you had a measurement error?
I was super careful to follow the recipe after reading these comments but I seemed to have a dry mixture and double the quantity that would fit in the tin. Not sure where I went wrong. I substituted gf flour with coconut flour. Would this be the cause?
Oohhh, maybe so!! I discovered that coconut flour is 4x as dry as regular AP (wheat) flour and also considerably drier than most gluten free flours as well–although I don’t know the exact ratios for all of them (here’s at least one person that agree with me on this ratio of 1/4 c coconut to every 1 c AP flour:http://www.kitchenstewardship.com/2013/10/01/how-to-bake-grain-free-with-coconut-flour/). Someone really ought to do a flour:moisture ratio comparison chart for GF substitutions because they really do vary so widely! That makes sense to me! Try cutting way down on the coconut flour or maybe try to search for a recipe that uses coconut flour and adapt the liquid ratios from there.
Yes–baking with coconut flour is tricky. Also–having old baking powder will also ruin a recipe. It’s not always the recipe’s fault!
YOUR measurements are off, Upset. I just made this bread minutes ago and it turned out perfectly well. Anyway, it’s banana bread. Who cares. Your kids will live.
Just made this Banana Bread this past weekend and it turned out great! Even gave some to the neighbors. Now to try making it with chia instead of egg.
Exactly!
The recipe can’t be off as I’ve just made this but muddled myself over doubling the recipe. I was making a single loaf but when I got to the baking powder I went lala and accidentally doubled the baking powder so wrongly put in 4tsp baking powder and 3tsp of baking soda. Only realized when I put it into the oven. It rose beautifully and tastes divine, no metallic after effects or anything. Turns out a mistake is just a learning opportunity! Rock on Dana, your recipes are fantastic!
I’ve made this bread so many times! I love it. There’s nothing wrong with this recipe. It’s the best gluten free banana bread recipe I have ever found!!!! Try again if it’s gone wrong.
This recipe is fantastic!! I used half the sugar because I’m sensitive to sweets – and my bananas were very ripe – and I’m very happy with the results! I think perhaps ‘upset’ made an incorrect measurement, or simply doesn’t like banana bread (and i hope he/she would use a lighter tone :/ ). Anyway, I wanted to let the public know the recipe is perfectly fine, thank you for sharing it.
I made this as written, but it is a lot of sugar so was planning to try cutting down the sugar. Did you have to make any other adjustments when you cut back the sugar for texture?
I sub 1/4-1/3 cup either maple syrup or honey instead of the 1 cup of sugar, and reduce the milk by about 2-3 tbsp. Hope this helps!
Are you all putting 3 and a half teaspoons of baking powder because my banana bread started to froth/foam up and separate from the other ingredients? What am I doing wrong?
Upset, you really need to relax! It’s banana bread. Stuff happens.. try again & teach your kids to do the same. I DID NOT follow this recipe to a T and it came out great for me. I used only 1/4 brown sugar & the ripe bananas as the sweetener, left out the almond flour (as I used all I had on the last batch :D) added about 1/4 cup coconut flour with 1 cup oats & 1 cup gluten free flour. Because I didn’t use the exact amount of flour (my choice) I added the liquid as I saw fit. I tasted the batter and added more cinnamon or whatever. You taste your batter. You put in the fundamentals and add the extras until you strike YOUR balance. Get creative in the kitchen and have fun hun, xoxo.
I wish I read your post before making! You used almost 1/3-1/2 less flour than the recipe calls for which would’ve made a more moist bread. I think the measurements need to be addressed in the original recipe, as 3&3/4 cups of dry ingredients are too much.
I don’t know why that person said it didn’t work out, because I made it last night and think it rules. I made some substitutions to it make vegan and based on what I had in the house; I used an egg replace, omitted the white and brown sugar, used maple syrup, did chickpea flour instead of almond (is that weird? who knows), and did 1/4 cup of coconut flour instead of the gluten free blend. I suck at baking, but this worked out well for me. I’m eating it for breakfast as I type. Thanks!!
Chickpeas flour sounds like a great idea. :-)
How much egg replacer did you use?
just one egg’s worth as described on the box. :)
I made this recipe and it was the driest banana bread I have ever made. I noticed you (Lauren T) substituted 1/4 cup coconut flour for the GF flour. Is this the error?!? The recipe calls for 1&1/4 cups of each of the 3 dry ingredients not 1/4 cup each (which is almost 4 cups dry ingredients – never seen this amount before). Waste of money unfortunately :(
I just had a lovely slice of this banana loaf. I will do that again. No doubts. I just used slightly less flour. it just turned out lovely lovely.
Awesome! I just made this recipe (again). I am home on spring break with my ‘normal’ eating family. All non plant-based, non GF eaters… who went CRAZY over this banana bread!
I left my loaf pans (bought specially for you, Dana) at my apartment by mistake, so I doubled the recipe thinking it would fit nicely in a 8x8in square cake pan. Um, I was wrong! It nicely filled TWO 8×8 square cake pans. Perfectly! Good thing too, because the four of us have nearly finished a whole ‘loaf’ in one afternoon! But we have another to go :)
I also maybe sometimes stalk the #minimalistbaker tag on Insta for ideas and saw someone post a beautiful picture of their banana bread with banana coins on top of the loaf. I tried that this time and it was sooo pretty (and delicious!). I cannot recommend it enough!
As far as substitutions go, I was out of my normal GF/Vegan haven of weird ingredients so I had to make do. No almonds or almond flour, so I double-doubled the all-purpose mix I used, which had to be Bob’s Red Mill All-Purpose GF Baking Flour (the one with chickpea flour! Not one-to-one, though I like that one too) instead. I also used xylitol and some extra maple syrup instead of sugar as I cannot tolerate added sugars, but xylitol in low quantities is okay. I also replaced half of the oil with applesauce! Which was more doable because it was a double batch.
As usual, I wish I could give this more than 5/5 stars!
Notice – the link in the notes to the recipe for “GF Banana Butternut Squash Bread” is broken–there’s an extra “htt” at the beginning of the link (I deleted the extra htt in the url bar and the remaining link brought me to the proper page). Dana, would you be able to address that distorted link soon?
On another note:
So excited to try this recipe with aquafaba in place of the egg! Will report back when I have the flours and have made it!
Fixed!
So it is for sure 3.5 teaspoons of baking powder?
This recipe is so delicious. It’s my new favorite banana bread recipe!!
i love it too!!! i feel so lucky that i found it :D
a great recipe! i had 3 bananas and this was the recipe i chose. i did do some improvising & was very very pleased with the outcome. i used steal cut oats bc that is all i had on hand, which are not as good as rolled oats lol. for the sugars in the cake i used 10 medjool dates, 1/c coconut sugar, 3 heaping tbs honey. for the flour i had to improvise again….bc i couldn’t find my pamela’s artisan flour blend & i only had 3/4c of pamels’s gf pizza flour, i used 3/4c pamela’s gf pizza flour and the remaining 1/2c buckwheat flour :D i also cut back 1/4c on the almond milk and baked for an hour bc i had to made the adjustments and did not want to over bake or make my batter too wet. my cake was cracked and browned after an hour….i couldnt’t be happier! ty so much for sharing :) i look forward to trying new ingredients like a few blue berries and walnuts.
If I want to simplify things and remove the honey, oats and almond meal from the recipe, how much flour or other ingredients would I have to add to compensate? Also, shouldn’t baking soda be included?
Dana,
If I use egg replacer, how much should I put? Same amount as the chia seed or flax egg?
This has been a weekly staple in our home. My son and hubby LOVE it! I omit all sugars/honey, add dried cranberries instead and double the almond meal and omit gf flour blend. Cant live without this one! :)
Used 2.5 cups whole wheat flour, cut all the honey, and used 1/2 cup raisins instead of the sugar. Not very sweet, but still absolutely delicious!
Dana, need some quick advice on what to use in place of the almond meal for the banana bread or is this even an option?
I was looking forward to making this recipe. thanks
Greg
Terrific recipe. I used a chickpea blend –forgotten how much after taste it has–still tasted wonderful. I added a handful of dark gf choc chips. Baked it in a cake pan. Will use this one again, maybe next time with agave
My new favorite recipe!! I made this last night. I used brown rice flour in place of the blend and used cacao nibs. It came out great! The recipe measurements aren’t off at all. I think ‘upset’ messed up.
My partner can’t eat nuts or dairy and our roommate can’t eat gluten or soy, so to make something everyone can eat, I do a lot of experimental substitutions. I was attempting to use coconut flour instead of almond flour but I accidentally pulled out the dried shredded coconut without realizing. I noticed only after it was in the oven but I’m happy to report that it still turned out ok!! In fact all of the recipes I have tried from the minimalist baker have worked out well. Thank you!
I just made a loaf and it came out perfect. I only had 2 bananas. So I just cut the oats and GF flour back to 1 cup each. Mine looks as good as the picture and tastes better than others I have made. Really appreciate how little sugar is used too.
I love that this recipe uses three bananas! It makes the bread super-moist and delicious and uses up my overripe bananas, of which I usually have heaps.
I made the vegan version with slightly less sugar, and I had to make a few substitutions for missing ingredients (ground pecans for almond meal, and half tapioca flour-half all purpose flour for the flour mix). I also swirled in melted bakers dark chocolate mixed with a bit of honey and coconut oil–it came out like a banana bread brownie! Mmm!
Thank you, MB, for a delicious and nutritious treat!
How much melted chocolate ? did you use? Have to try that!!!
Only about four squares (I oz), but I think that was a little too much; it went a long way with the swirls. Still, yummy!
This is delicious and great texture!! I only used 2 bananas (because that’s all I had), used a flax egg, and folded in some chopped walnuts at the end, but otherwise I made no other adjustments. I was a little worried about all of the sugar, honey, etc., but it wasn’t overly sweet, so I’ll just save this for a treat now and then. Thanks for a delicious recipe!
I couldn’t wait for the bread to cool like you suggest. I replaced a banana with an advacado. Used coconut flour, ground my own almonds along with 50g of whole meal flour (I had run out of all other substitutes) the bread tastes great. Going back for another slice and it still hasn’t been an hour since coming out of oven!
Hi!
Can’t wait to make this but I’m confused by direction #2 – it says “Add all ingredients through almond milk and whisk vigorously to combine.”
What does that mean exactly? Or is it a typo..?
Obsessed with your recipes!!
Thanks,
Sarah
Hi Sarah! It means to add all of the ingredients in the ingredient list up to, and then including, almond milk. I hope this helps!
Thank you, Carly!!
Sooooo delicious! Thank you for this recipe! I used blended gfree oats for both the oats and gfree flour portions and it’s perfect! I threw walnuts on top and next time I might throw in a few chocolate chips, you know…for balance :)
Just made 3 loaves today. PERFECT AND DELICIOUS!!!??
This recipe is fabulous. I make it every week and my kids love it. We use whole wheat flour instead of almond meal since a have a child with a nut allergy. The recipe works great that way. We also add chocolate chips. Thank you for this terrific banana bread!
OH MY GOSH, this banana bread came out fabulous. I added chocolate chips & crushes pecans. Also I did not have almond meal so I switched it out with my GF flour blend. It tastes hearty & seriously satisfying. I will definitely make this again! I can’t wait to share it with my co-workers tomorrow!
I don’t even like banana brad but didn’t want to waste the bananas I had so I gave it a try…my only problem is keeping my hands off it! I subbed coconut sugar as well and love, love love it. Thanks so much for this, very grateful!
I am always apprehensive about gluten-free recipes especially when baking at high altitude and I did add a little bit of whole wheat flour, added about 1/4 cup applesauce and subbed honey and maple syrup for brown sugar….I was pleasantly surprised and I’ll definitely use this recipe again.
I love this recipie it’s delicious, the hardest part is waiting for an hour before eating any! I had some blueberries that need eating up so I threw them in at the end and it was fantastic. Thank you.
This looks amazing! Can’t wait to try. Question, do you think I could sneak some shredded zucchini in there without messing it up? I love a zucchini banana bread but I really don’t want to ruin this awesome recipe. Oh and please ignore the upset review. Obviously they did something wrong as evident by all the great successful reviews. Rude of them to be like that. You rock and your creations are the bomb. My go to source for healthy, tasty food my whole family loves!
Once again, your recipe saves the day! I’m a huge fan of your site.
I made a few modifications: flex egg, so it would be vegan. Also, since I’m not GF (and didn’t have almond meal handy), I used 1.5 cups of oat bran and 2.25 cups of whole wheat flour (now I’m actually second guessing if I did 1.25 or 2.25 cups…) Lastly, I put it in a muffin tin to make little breakfast bites. They came out perfect. Moist, delicious, not too heavy or sweet.
Loved it! easy to do, simple ingredients… and great flavor and consistency! Thank you!!!
Oh my gosh, this is INCREDIBLE. Absolutely the best gluten-free banana bread I’ve tried – my boyfriend (who isn’t GF) said it’s the best thing he’s ever tasted. ha! Thanks for an amazing recipe!
Hmmm I think it’s me but,it didn’t bake from the inside really good,by the time it was on the outside ok, and the texture was more like a muffin… But I did use my blender to mix everything up becouse I don’t have anything else to mix… Hmmm
Hello! I love your website, I think it’s totally neat that you aim for using the fewest ingredients possible – thanks for sharing :)
I’ve just tried this recipe but instead of using almond meal, I used hemp flour – which is just ground up hemp seeds and is very meal-y so I thought it would be fine but , the batter ended up being so thick that I could barely even stir it! I’m fairly familiar with baking banana bread so I knew something was off, I ended up adding about another cup of almond milk (if not more) and now I have enough for two banana breads!! I’m certainly not complaining ^_^ Just curios if you have any feedback about how this may have happened. Thanks again!
This recipe was a huge hit at a brunch. Made it also vegan, using chia seeds. Yum!
I made this bread for a potluck where I was the only gluten free person. The disappeared before the main course. Everyone loved it. Huge success. I just made another loaf. Can’t wait until it’s done!!
Anyone who said this recipe isn’t good MUST have messed up somewhere. I just made this banana bread and its DELICIOUS! As a new gluten free-er, I have been trying new recipes left and right- this is the best one I have come across so far! The oats are a delicious addition. I followed the recipe exactly, baked it for only an hour and it came out perfect! I can’t wait to try more of Dana’s recipes!
I made this today and it turned out perfect and tastes delicious! Mine looked just like the picture.
Excellent recipe! I subbed coconut sugar and erythritol, put pecans on top. Will definitely make this again!
I made this yesterday and it was SO yummy!! This was my first time making gluten free bread. It was a lot moister than what I’m used to, but still very delicious. Next time I might add some coconut flakes for added coconut deliciousness!
I usually don’t bake with coconut oil and so I forgot to melt it. It all clumped up when I was mixing everything, and I had to take it out and if the mixture, melt, and add back in. So, make sure you melt the coconut oil lol!
Tip: At whole foods, they sell almond meal and gluten free oats in the bulk section :).
I substituted dates (1/2 c. pureed dates with 1/4 warm water mashed into a paste) for the sugar, ran out of almond milk so I used canned coconut milk and left out the almond meal (just used more GF flour. Also, i only had a muffin pan so this turned into banana muffins. Amazing! Thanks for the continued awesomeness. This is my go to site for vegan/GF baking/cooking.
I was wondering if I don’t have almond meal, should I just add more gluten free flour?
Thanks!
Oy, these negative reviewers make me nuts! This recipe is amazing. I do it vegan, sub 1/4 cup of fine unsweetened coconut for some of the flour mix & add a bar of chopped dark chocolate to mine as well. It works every single time I make it. Fantastic & I post it all the time on IG. Thank you! BTW, looking forward to getting your cookbook in today’s mail!!!!
I made the recipe to a tee and it turned out exactly like the picture. It had great flavour without being too sweet. I have made probably 10 different GF Banana Bread recipes and this would rank second, only because it was quite crumbly. Could you offer a suggestion to help made it a little more moist, perhaps a little less of one ingredient and a little more of another? I was also considering adding apple sauce, or extra coconut oil. Thanks!
that should have been a 5 star rating. what happened?
I love this recipe. I shared some of the bread with some friends and they all loved it too. Not a thing wrong with the recipe. it turned out perfect. thank you for posting it. i have a loaf in the oven as we speak.
I had four bananas to use up, so I used all four. And made muffins instead of a loaf. They took about 35 minutes and they came out great. My only complaint is that even after doubling the cinnamon called for in the recipe, there still wasn’t enough of the cinnamon flavor. I will add more next time. The texture is wonderful.
Happened across your recipe while searching for Gluten Free banana bread. This was easy and it turned out superb. It’s moist and light with a crisp crust. Tastes just like regular banana bread. I too wondered if the 3tsp of baking powder was a mistake, but I’ve read enough about gluten free baking to know that it just doesn’t bake the same as wheat bread and I figured, it’s your recipe. lol But it turned out perfect. I will definitely be making this again. I had to give up gluten 2 years ago and I really miss things like this. So thank you for sharing this delicious treat.
This recipe is wonderful! The bread is so moist. I think I might just hide this loaf and eat it all myself! Thanks for the recipe!
Love it! I was out of some of the ingredients so I just made it with chia seeds and water instead of egg, natural yoghurt instead of milk and extra almond flour instead of wheat flour. A big hit with the boyfriend too…
Eating warm banana loaf as I type this, just to say that this recipe is a keeper, my sons agree. I halved the sugar and used flax/water to replace egg (for the first time) and it’s Perfect!!
I have made this recipe twice and loved the flavor! It was amazing. I have a question as I feel like I either used the wrong indigence or type of ingredient. First time I made this I used GF quick oats and it turned out mushy on the inside. The second time I tried it I switched to GF rolled oats, but it still turned out mushy on the inside. So now I am wondering if the ultra fine almond meal was too fine? Thoughts?
I made a improvised almond meal from raw almond in a coffee grinder. Worked out pretty well. I also added about a half of a tablespoon of chia seeds in addition to the recipe. Hope that helps;)
This was the best banana bread I’ve ever had, GF or gluten full. I didn’t have the GF flour blend specified so I used the Bobs red mill GF baking flour instead and came out great:) thank for this recipe!
I love your logo too!
Sorry the recipe didn’t work for the first reviewer, I used this recipe because the usual one I use has gone wrong the last four times I’ve made it, sometimes these things just happen. However this recipe is excellent, worked beautifully very quick and easy to do, even for a rubbish Baker like me! I’m going to try it with Flex egg next time, and try adding some nuts and seeds chocolate perhaps. Thanks for sharing.
I also like this recipe. Am a novice at GF and vegan recipes but I think those on this site are great – including this one.
One question for the crowd- the right up says bake for 45 mins – 1 hour but the instruction section 1hr to 1hr 15mins. I realise oven differ but has anyone tried to cook it less?
Thanks in advance.
ps i also use the flax egg (1tblsp flax :3 tbsp water) turns out great
3.75C flour and oats is way too much, mixture is crumbly. It that correct? I just added two bananas, another 1/2 C milk, more vanilla and still had to pat the mixture into a pan, oh and it was 9×13 not a bread pan.
I made this today, but substituted regular all purpose flour for the gluten-free blend, and used 1 full tsp cinnamon (definitely recommend). Holy sh*T – this might be the best banana bread I’ve ever had – maybe even better than my great grandma’s recipe from the early 1900s. Thank you!!!!!!
I just made the gluten free Banana Bread. The flavor is great, but the texture isn’t quite there. It’s a little soggy. I baked it for 1 hour 8 minutes at 350 degrees (golden brown). I used approximately 3/4 of the amount of sugar. The narrative in with the photos says to bake for 45 minutes to an hour. The recipe says to bake for 1 hour to 1 hour 15 minutes (golden brown). Our elevation is about 3800 feet. I tried the pumpkin bread recipe and it came out perfectly. What should I do? Perhaps I should add more flour and baking powder?
Thank you.
I’m a vegeterian who uses eggs only to bake, but now that I’ve found you, I clearly don’t need eggs anymore! Thanks Dana! The banana bread was perfect-it took no time to put together and before I knew it the house smelt of banana bread!
I don’t have any cane sugar. Can I add another 1/4 of brown sugar or omit the cane sugar? Is there another substitute I can use?
hello,
is there any substitution for the gluten free flour blend?
Hi Crystal – Dana answers substitution questions in her Recipe FAQ: https://minimalistbaker.com/recipe-faq/
Just following the recipe, it was perfect in every way. Scrumptious, & keeps tasting like “more”. Thank you for the only gluten free recipe I’ll ever use!
So excited about this – I’ve tried several gluten free banana bread recipes and this is by far the best! I doubled the batch and made one with chocolate chips. Easy prep, took just an hour in the oven, and they both rose perfectly!
The butternut squash version linked has a lot more calories per slice than this one: 288 vs. 195.
B. squash one has one less banana (replaced with 1/2 cup b. squash) but has a 1/12 cup more sugar, which I would think evens it out. Other ingredients (flour, fat, milk, egg) amounts appear same. Is this a calculation error, or am I missing something?
Usually when I make banana bread I use my old family recipe, so I was hesitant to try something new (I figured I would only be disappointed). Boy was I wrong! This banana bread is amazing!
I did make a few substitutions though. I used the flax egg instead of a real egg, I used unsweetened plain almond milk, I did not use any honey, and instead of the gluten free flour blend I used buckwheat flour (also a gluten free flour). It came out amazing! The texture was right on (my husband couldn’t tell it was vegan/gf) and the buckwheat gave it a nice nutty flavor.
Glad you liked it! Thanks for sharing, Claire!
Hi, tried this recipe. My batter was way too dry, as opposed to what I see in the picture above. Also, 3.5 tsp of baking powder, is that right? Cos my bread turned out bitter, which is usually the case when excessive baking powder has been used. Please clarify. Thanks.
Made it yesterday, it is amazing!! I put half of the sugar amount, and replaced some of the almond meal with coconut and corn flour. DELICIOUS!
I just wonder if the oats were necessary, is it OK to bake without them?
We’ve been gluten and dairy free for 8 months now, and I’ve been disappointed by every. single. recipe I’ve tried. They all say they taste just like the gluten version, but they never do. So discouraging. I made this last night, and we loved it! Apparently a lot of my self esteem is wrapped up in my cooking, because I feel so good to be able to provide something yummy for my GFDF kid. Thank you so much! Now I need to try some of your other recipes. Think this would make good muffins?
Ha! So glad it worked out, Susie! xoxo
I do think it would make good muffins. Just reduce baking time slightly. Good luck!
I doubled recipe and made 24 muffins and one 9×5 loaf. Muffins under 20minutes and loaf about 40-ish. All came out beautifully, sorry I can’t post the picture!
I made this recipe this afternoon and it’s utterly delicious. I followed exactly except for using half the sugar stated. Still tastes perfectly sweet to me! I’ll definitely be making this one again. Thanks Dana.
Yay! thanks Helen. xoxo
Oh gosh, where do I start. It’s always hard to follow a recipe, I miss an ingredient every single time I feel like cooking something different. Anyway, this banana bread is the most flexible recipe ever. I was missing like 5 ingredients…I know but I had two ripped bananas that I didn’t want to throw away. I used egg replacer instead of the egg, rice milk instead of nut or soy milk, coconut sugar instead of the sugars, what else… Sliced almonds, maple syrup instead of honey, spelt flour and organic buckwheat flours instead of all the flours and the result is perfect and delicious. So I’m sure other alternatives are possible as long as you have the right quantity of dry and liquid ingredients along with baking powder and egg or egg replacer (chickpea water, flax…)
Ha! Thanks for sharing, Laurie!! So glad you enjoyed it.
I hate to tell, you but spelt flour is NOT gluten free!!
not too much sugar?
We made this today and I CAN’T BELIEVE HOW GOOD IT IS. Like…. best banana bread ever. All three of my picky kids liked it, too! My six year old proclaimed it “better than starbucks”.
we substituted based on what we had in the pantry/fridge:
– only used light brown sugar because we didn’t have regular sugar
– used a mix of maple syrup and agave nectar
– used bobs red mill regular gluten-free all purpose flour
– used trader joe’s soy creamer in place of the almond milk
SOOOOO good. This will be a weekly or bi-weekly staple, for SURE.
I have never found a good recipee for baking that didn’t include butter and sugar. This one worked really well, even though I used coconut sugar and a few additional ingredients (like a little Remy). Thank you for this site. I will return.
Amazing!!! Will definitely be making it again! Thanks for all the great recipes :)
I have made this recipe 6 times in the past 3 months! My boyfriend, coworkers, family and I love it!!
I think next time I’m going to try using the egg substitute to make this vegan, but overall this is a fabulous recipe!!
This is so good. My whole family loves it. Have made it several times, always with a flax egg. This time I ground my own almonds because I was out of almond meal. It always turns out fabulous.
Thanks Lauren!
Fingers crossed: followed recipe, subbed chia eggs for eggs, coconut flour for almond flour , used almond milk and added walnuts, also used less sugar than suggested :) it did make 2xs the amount but hey, put into 2 pans instead of one :)
It turned out perfect moist and super yummy!! Thank for the recipe
Love this! I made vegan version. Waitting to cool down. Thank you for recipe.
Love from Slovenia. Nataša
Amazing recipe-my daughters and i loved it-the flax egg worked-everything was perfect!!!!!!!
Thank you so much!!!!!!!!!!!!
lots of love
Bhairavi
Sooo good!! I didn’t have almond meal so I added an extra cup of gf flour blend and an extra 1/2 cup rolled oats. I was out of vanilla so I doubled the cinnamon and no brown sugar so just used white. It turned out amazing! Thank you so much!
I have not made this recipe yet, but I am a lot of experience cooking GF and not GF ,The whole oats in there is going to make it dryer, you can put more bananas or apple sauce for moistening, I will post once I make it.
All I can say is YUM – followed the receipe as written and it is wonderful. My family loved it and it will be a regular in our home! Thanks for a great website.
Hi Dana,
I just used your recipe and it seems I have had a first time fail at making banana bread. In my experience I have never used so much baking powder. And usually have to bake GF goods longer and at a lower temp. Their seems to be quite a few people who have had the same experience as I have. The bread is delicious, however it has very little rise and wet. I used the ingredients and quantities you provided.
I would love to have another crack at this recipe. Could you please edit your post to confirm the ratio of baking powder or suggest a baking powder/baking soda ratio to get a better rise before all that tasty honey burns. I’ve read through most of the comments and alas no solution :(
Many Thanks
Samantha
Don’t Use Coconut Flour!
After making this successfully 5 or 6 times with various blends of gluten- free flours (even pancake/waffle mix), yesterday I tried for the first time with coconut flour and ended up with a big dry mess. After reading the comments, where someone mentioned the dryness of coconut flour, it makes sense now. That stuff sucked up all the moisture and was like cookie dough. I still should have baked it like that but I worsened it by trying to add more liquid. Not good. A warning about coconut flour early in this recipe would have been helpful, since the way it reads, ANY old flour blend will do is simply not the case.
Thanks.
This is delicious! I LOVE all your recipes – healthy, easy, and tasty. Exactly what I’m looking for.
I love this bread! I had to change the recipe a bit because of food allergies (I’m allergic to oatmeal). Also, I whisked together all the wet ingredients first, then added the flours (I used arrowroot instead of coconut flour), and dry ingredients. I put the baking powder on last, and whisked the dry ingredients into the wet, so the bpowder didn’t foam away before I got it into the oven. The loaf was lighter that way.
Is there a substitute for almond meal because i’M allergic. Thanks
Hi Kim – Please check out the Recipe FAQ found here: https://minimalistbaker.com/recipe-faq/ Hope this helps!
See our FAQ for help!
I am a baker – have been baking for 40 plus years – but for other people as I am a diagnosed gluten intolerant body – I followed this recipe for the first time exactly – except added a handful of raisins into the batter before pouring it into the pan. It is excellent!! I too raised an eyebrow to 3 and a half teaspoons of baking powder – but it worked! Keep in mind with GF baking that certain ingredients have to be doubled or even tripled to have the same affect that gluten has on a regular recipe. I am doing a compilation of GF recipes that actually taste great because there are a TON that are truly horrible. This one is going into the great category! Well done!!
Thanks Cathy!!
Hi,
Yay for vintage Pyrex, Dana!!! Butterfly Gold is my favorite pattern =)
I wish I’d seen this before baking a conventional loaf of banana bread! I do not have any personal dietary restrictions; I just like exploring varied ingredients …. but I’ll for sure try this recipe out next time
Made this banana bread this afternoon and it turned out super delicious! There is only half of it left now! ^_^