1-Bowl Gluten-Free Banana Bread

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Parchment-lined loaf pan filled with a batch of Gluten Free Banana Bread

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

Perfectly spotted bananas for making gluten free banana bread
Measuring cup of brown sugar in a glass jar for adding to gluten free banana bread

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.

Pouring sugar into a bowl for our 1-bowl gluten free banana bread recipe
Bowl of gluten free banana bread batter topped with cinnamon

The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.

Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!

And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend.

Stirring oats and flours into wet ingredients for our gluten free banana bread
Gluten free banana bread batter in a loaf pan ready to go in the oven

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

Freshly baked loaf of simple Gluten Free Banana Bread surrounded by fresh bananas and vegan butter

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.

Partially sliced loaf of our 1-Bowl Gluten-Free Banana Bread recipe

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.

Showing the inside of a loaf of our whole grain Gluten Free Banana Bread

This bread is:

Perfectly moist
Loaded with banana flavor
Just sweet enough
Spotted with oats and almond meal
Slightly nutty
Incredibly satisfying
& Altogether dreamy

Trust me, you’re gonna love this bread. Enjoy!

More Quick Bread Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Sliced loaf of delicious and easy Gluten Free Banana Bread
Slice of Gluten Free Banana Bread with a slab of vegan butter

One Bowl Gluten Free Banana Bread

The only gluten-free banana bread recipe you’ll ever need. 1 bowl, simple ingredients, so moist, hearty, and delicious.
Author Minimalist Baker
Plate with a partially sliced loaf of Gluten-Free Banana Bread
4.76 from 841 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
  • 1/2 tsp pure vanilla extract
  • 1 whole egg (or sub 1 chia or flax egg)*
  • 3 Tbsp avocado or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed organic brown sugar
  • 2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsweetened almond milk (or other dairy-free milk)
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup gluten-free oats

FOR SERVING optional

  • Butter
  • Honey


  • Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
  • Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, 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.



*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
*Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite.
*Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 307 Carbohydrates: 46.2 g Protein: 5 g Fat: 12.6 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 379 mg Potassium: 301 mg Fiber: 4 g Sugar: 17.7 g

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we wouldn’t recommend that as coconut flour is much more absorbent. We would recommend checking the comments to see what others have tried.

  1. Dawn says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dawn, Not sure how to advise on this one, as the sugars help to add texture as well as sweetness. Let us know if you come up with a good combination of ingredients! We bet other readers would love to know.

  2. Katie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, you can find metric measurements by clicking “metric” beneath the ingredient header. Hope that helps!

  3. Tina says

    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

  4. Lorie says

    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.

      • Lorie says

        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.

        • Evy says

          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.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Evy, sorry to hear that was your experience! Other readers have had success with 3 1/2 teaspoons baking powder, so we aren’t sure what might have happened? Is it possible that you used baking soda instead?

          • Heather Callahan says

            I love this recipe- it’s is delicious! I I’ve made it a few times and last time I added some blueberries and raspberries and they made the bread yummy, too. The gluten free and dairy free people in my life love this as do the “regular” people.
            Thanks for posting.

  5. Karley says

    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!

  6. Rita says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  7. christina says

    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…

  8. christina says

    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!

  9. Christina says

    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

  10. sheryl says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  11. mackenzie says

    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.

  12. laura says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You should be able to do that, with varied results, though. Otherwise, look into ordering potato starch online!

    • Sharon says

      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.

  13. Kari Fox says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! so glad you enjoyed it, Kari. Thanks for sharing your changes! That’s always so helpful to me and other readers. Cheers!

  14. January says

    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? ?!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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…

  15. Deborah says

    I love your one bowl Gluten free Banana Bread!!!! My husband who doesn’t like anything health has eaten half the loaf!!!! Thank you :-)

  16. sc says

    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! :)

  17. Kaate says

    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!

    • jls says

      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!

      • Karley says

        I just food processes almonds and some pecans as I didn’t have the full amount of almonds, worked like a charm!

  18. Taylor says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sab, we think that would end up too dense, but let us know if you do some experimenting!

  19. ben says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  20. Ella says

    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!

  21. Stella says

    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. :)

  22. Kendell says

    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!

  23. Denise says

    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.

  24. Debbie Fecak says

    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!

  25. Yoli says

    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!

  26. Mary says

    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

  27. Monica says

    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!

  28. Lisa says

    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.


  29. Ruth says

    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 ;)

  30. Caroline says

    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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can just sub extra oats and GF flour blend! Or any other nut meal, such as pecan or walnut!

  31. Cait says

    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)

    • christa says

      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!

      • Cait says

        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)

  32. Elizabeth says

    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!

  33. Amanda says

    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!

  34. Jenny says

    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 :).

  35. Rochelle Bostrom says

    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!

  36. Laura Russell says

    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!

  37. Carri says

    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!

  38. Kate says

    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!

  39. Nicole says

    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.

  40. Jade Rose says

    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 ;)

  41. Sarah says

    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!

  42. Carol says

    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!

  43. Pamela says

    Hello, I have been looking for your ‘go to’ flour blend. Could you tell me please what the ingredients are. Thank you !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, another non-dairy milk should work. And for the almond meal, we would suggest more oats, some flax seed and some more GF blend to compensate. Hope that helps!

  44. jen says

    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 :)

  45. Barb says

    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.

  46. Barb says

    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.

  47. Yamir says

    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!!!

  48. OM Chef says

    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!
    OM Chef

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • OM Chef says

        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

  49. Seryeong says

    I can’t wait to try out the recipe. It looks sooo good. Can I sub the oats for chopped walnuts instead?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  50. Hannah says

    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!

  51. zoe says

    This recipe looks amazing and I can’t wait to try it out. I’m wondering if I should add Xanthan Gum to the GF flour blend?

  52. Anna Shah says

    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.

  53. Danny says

    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.

  54. Maria says

    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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  55. Grace says

    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!

  56. Andrea says

    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!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  57. Lynda@Me and My Pink Mixer says

    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!!

  58. Rachel says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we think it would be better with the almond flour, but you might be able to do a blend of additional oats/gluten-free flour blend.

  59. miss agnes says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

      • miss agnes says

        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.

        • Barb says

          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.

          • miss agnes says

            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.

  60. Jennifer says

    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.

  61. Danae Halliday says

    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!

  62. Karen says

    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?)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  63. Andrea Lauridsen says

    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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So glad we could inspire your healthy cooking! Thanks for sharing, Andrea. So glad you enjoyed this recipe.

  64. Robin says

    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!

  65. Kim says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing Kim. I’m so happy to know it works with a chia egg. So glad you enjoyed it!

  66. Yvonne (Bread Fun) says

    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!!!!!

  67. Melanie | Melanie Makes says

    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!

  68. Grace says

    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..

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • Grace says

        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.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          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!

  69. Stefanie @ Sarcastic Cooking says

    Wow! Amazing as always!!! That picture of the brown sugar is simply stunning!!! I would seriously hang that picture in my house!!!

  70. Kate @Almond Butter Binge says

    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 :)

  71. Tammy says

    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.

  72. Melissa @ Nourish By Melissa says

    Ah do I ever wish this was in my oven right now! There is nothing better than fresh, homemade banana bread….

  73. Stephanie says

    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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

      • KB says

        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,

    • Nadia G. says

      HA ! you are the one that made her make that banana bread!? Thank you. It s in the oven right now, and the warm cinnamon smell had spread all over the first floor. 25 more minutes to go….. I cAn’t wait…….

      PS: After testings we found out that we re ALL allergic to ALL the main food allergens such as
      -all nuts
      SOY which is in everything
      and I must stay away from gluten.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Emily says

      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.

  74. Julie says

    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.

  75. Ceara @ Ceara's Kitchen says

    This looks amazing ! Too funny, I just baked (an hour ago) some gluten-free banana bread :) Going to save this recipe for next time! :)

  76. Bethelda says

    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”! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  77. Lisa says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Brilliant trick. Hopefully your kids recognize the benefit of waiting ’til bananas are overripe. Hope you enjoy this recipe, Lisa!

      • Nicky says

        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.

      • waida says

        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.


        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Another non-dairy milk would work! Or maybe even water- though it won’t be as flavorful.

  78. Averie @ Averie Cooks says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • sue.kavanagh says

        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 :-(

        • Dolores says

          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.

        • Nancy says

          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.

      • Rachael says

        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?


        • Holly says

          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! :)

          • Chanda says

            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.

          • Rose says

            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.

          • Pam Burkwall says

            I looked up the use of coconut flour and the site said to add 1 egg for every 1/4 cup coconut flour used in addition to the egg(s) already called for in the recipe. I also substituted coconut flour for the almond meal (We’re low income, so almond meal is too pricey for us.). The coconut flour is basically 1/4 cup for every 1 cup of meal or regular flour. In this recipe, it would be 1/4 cup plus 1/16 cup per batch. I did this and my batter turned out fine. It’s in the oven now, so the end result is still unknown. I also made a few other substitutions (evaporated milk and olive oil).

        • Lilac says

          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.

        • Sue says

          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.

        • Bobbi Schneider says

          Coconut sucks moisture. It needs more liquid to stay moist. When I use it I add about 1/3 extra milk and about a half oz of banana liqueur.
          Also temperature and elevation can change texture/moisture.

        • Alyssa says

          I just made these. I only had almond flour and coconut flour and I read somewhere that you need 2:1 ratio of those almond:coconut, I actually mathed the recipe wrong and did 2 cups almond flour 1 cup coconut and then only 3/4 oats to make up my over math. I also scooped them into paper lined muffin tins and baked for 35 minutes. I would say the middle is soft but stuck together once cooled. Of course I very carefully ate a really warm crumbly one first, and was still delish!

      • christine Whitfield says

        I love this Banana Bread, I also add organic coconut youghurt and fresh sliced strawberries, so yum.

          • Heidi says

            There are nearly 4 cups of dry base (almond meal, gf flour and oats. Is that right?

          • Samantha Brown says

            So 1.25 c almond meal AND 1.25 c of gF flour AND 1.25 c oats?! I just made and it was WAY too much flour. This recipe is so unclear if you’re just saying to use 1.25c of flour/ meal total.

        • Steph says

          I also thought it was way too much flour/dry ingredients!!
          I did not have oats so I used 1 1/4 cup coconut meal instead (with the prescribed 1 1/4 cup each of almond meal and gf flour blend) and my goodness was it ever way too much flour. This came out super dense and dry.
          It seems that when people follow the recipe to a T, it works… however it did not work for me with subbing in an alternative for the dry ingredient. Next time I will get the oats and make it as intended : )

    • Holly says

      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?

        • Chas says

          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!

          • Chas says

            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

        • Kerri says

          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!

          • Marley McGuinness says

            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

          • Rebekah says

            We use oat bran and bobs red mill gluten free 1-1 baking flour and whole oats as our dry ingredients for a nut free banana bread.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Maybe try subbing additional oats and/or gluten-free blend? Let us know if you try it!

        • Christine says

          My daughter is allergic to nuts and seeds. What do you recommend replacing almond meal with in her case and do I need to add anything else in this case? Also, can it be cooked in a round pan as u actually need a banana birthday cake for her! Thanks!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Christine! I’d recommend using a mix of more oats/flour blend in place of the almond meal. Hope that helps!

      • Jennifano says

        I replaced almond meal with oat flour. I had leftover oats and just blended them. It turned out wonderfully!!

    • patricia says

      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.

    • Belenchu says

      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!