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:

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

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

More Quick Bread Recipes

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
Print
Plate with a partially sliced loaf of Gluten-Free Banana Bread
4.76 from 833 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

Ingredients

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

FOR SERVING optional

  • Butter
  • Honey

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
  • Mash banana in a large bowl. Add all ingredients through almond milk (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.

Video

Notes

*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:




  1. Talia says

    This banana bread is seriously good. Really moist and absolutely beautiful tasting. I used a mix of dark brown Muscavado sugar and light brown sugar and added a few drops of along extract at the same time as the vanilla extract. The almond extract enhanced the banana flavour and the darker sugar gave the bread a darker colour and slightly richer taste. 10/10!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Talia! Thank you for the lovely review and for sharing your modifications! xo

  2. Brionna says

    Okay, this banana bread is bomb! I added pecans and walnuts and left out the cane sugar. In the future, I’ll probably halve the brown sugar, but otherwise it was sooooo yummy.

  3. noemie says

    This is honestly my all time favourite banana bread recipe. Comes out delicious every time! I usually use regular flour instead of the gluten free flour and replace the almond flour as well. I use half of the batter for the bread and the rest for muffins.

    • Support @ Minimalist Baker says

      Nice! Thanks so much for sharing your modifications, Noemie. So glad you enjoy this recipe!

  4. Kristin McLarty says

    Hello! I love your website and recipes. I use them often for my gluten/dairy-free kids. I have made this recipe 5 times. It worked once and the other three times the outside was brown and cracking and the inside was really wet, dense and gummy. I tried buying new baking powder (always aluminum free), but it’s still the same result. I measured my mashed bananas to make sure it’s 1.5c. I follow the recipe exactly with one exception: My homemade gluten-free flour blend is (1 c sweet rice flour; 1 c brown rice flour; 0.5 c tapioca starch and 0.5 c potato starch). I have an oven thermometer and I’ve also increased the baking time up to 1h25mins. I love the flavour but can’t figure out why it’s so dense and wet/gummy. Any suggestions? Thanks!!!

    • Support @ Minimalist Baker says

      Hi Kristin! It sounds like your gluten-free blend has a lot more white rice flour than our DIY blend, white rice flour is quite “gummy” in nature so we suspect that’s the issue. Hope this helps!

  5. Wes says

    I really enjoyed this recipe. It was quick and easy, no fuss. The taste is pleasant without overpowering banana sweetness. I ended up with a soggy bottom, which I believe is on account of my old oven. I might remove some liquid to compensate.

    • Support @ Minimalist Baker says

      Thanks so much for the great review, Wes! Sorry about the soggy bottom, baking longer might do the trick, too!

  6. Elena says

    Thank you for the recipe! You did a good job but the only thing I think would be better is to omit the maple syrup and brown sugar.
    It’s insanely sweet and I didn’t even add the maple syrup. Maybe the bananas would be sufficient for all the sugar and there isn’t really any necessity for any added sugar.

    Also could I grind the oats into a flour and get the same fluffy consistency?

  7. Gabrielle Barbir says

    I have made this recipe many times and my favorite version uses two eggs instead of one, just a splash of almond milk and replaces 1/4 cup of the almond flour with coconut flour for a little extra sweetness. I also divide the batter into two loaf pans. The loaves are smaller but they cook more evenly and a little faster so you can enjoy them sooner!

  8. Michelle Davids says

    So delicious and easy to make. My gluten-eating family thought this was delicious too! Thank you for the recipe!

  9. Alisha says

    This is my go-to banana bread …It is so DELICIOUS! I have used egg and flax egg, and never have an issue. Sometimes I’ll add walnuts or chocolate chips to the top.

    The last time I made it, I tried with only 1/4 cup of sugar and it turned out a little crumbly … but I consider it a fair trade off.

  10. matt says

    i started my own vegan cake business over 4 years ago. 1 year in, i started trialling gluten free vegan cakes and came across this recipe. ive used it on many occassions as it is a great basis to put anything and everything in. the quantities are spot on to make a vegan gluten free cake that rises well and the end result is delicious.
    everything minimalist baker does is delicious – i just wish i had mre time to create even more. thank you for all that you do:)

  11. Becky says

    Wow! This is delicious! I used an egg and substituted 3/4 cup spelt four + 1/2 cup chickpea flour for the GF flour blend. My bananas were very ripe so I did not add the maple syrup. Oh, and I added some chocolate chips because my kids love chocolate chips in just about everything. The loaf came out beautifully!

  12. Elaine says

    Turned out great. I am vegan and did not see you had a vegan version. And that is okay! I was out of vegan milk, so I watered down some oat yogurt. (I think watered down vegan yogurt is awesome for baked goods.) I made a mix of GF flour in addition to the oat flour and the almond flour, using rice flour and tapioca flour. I usually do flax egg, but I had so many Chia seeds, I used a Chia egg and it was excellent. I sliced two newer bananas and baked them longways on the top with some oats to look festive. I also added a tablespoon or two of cold brew coffee. I used coconut sugar and brown sugar as that is what I had. I did the parchment paper thing. And my God, sooooo good. Best banana bread I have ever concocted. It is completely unrepeatable. Nice desert for tonight and breakfast for the morning. Thanks for teaching me how to do crazy things like make my own GF flour. Now, I do risky things like make milk out of yogurt. And I think I got that coffee tip from you. I was making the flour so fast, I lost track of measuring, but the experience of working on your recipes gave me the confidence I could do it right, and the bread soared! Thanks for teaching me how to cook.

    • Support @ Minimalist Baker says

      Woohoo! So happy to hear this recipe worked out and you got to try some creative modifications, Elaine. Thanks for the great review!

  13. Tara says

    This banana bread exceeded my expectations, it was so delish! I also added some DF mini choc chips and 1/2 cup unsweetened coconut. I will be making it again, thanks for the recipe!!

    • Support @ Minimalist Baker says

      Hi Emily! We haven’t tried it and we aren’t sure if it would work. Frozen berries can sometimes add too much moisture to baked goods, and this bread is already quite moist. Let us know how it goes if you give it a try!

  14. Vanessa says

    This was delicious!! I left the brown sugar out and used 3tbs of maple syrup and 1/4 cup of raw sugar, it’s perfect. I made it in 3 small loafs to share (if I don’t eat them all). Such a yummy breakfast, or treat.

  15. Taylor Yaba says

    I made this last night and it was delicious but very sugary, I almost wish it was less sweet. Can I just omit the cane sugar and only use brown sugar? Would the recipe turn out bad or just less sweet?

      • Dan says

        Hi I haven’t tried doing this yet,
        Here in Aus gluten free oats are quite rare to find as laws don’t allow gf labelling for them.
        What could be a substitute?
        Much appreciate your help 🙏🏽

        • Support @ Minimalist Baker says

          Hi Dan, the next best option would be to try more almond meal and gluten-free blend. Hope that helps!

  16. Joy S says

    This is my go to recipe for banana bread. I’m not great at measuring (add more or less based on feel) but I always edit this for only 1/8 cup each of the sugars and 2 1/2 cups of a gluten free 1 to 1 flour in place of almond meal and it’s still 100% delicious every single time! Today I decided to put chocolate chips in- I’ve done walnuts too

  17. Libby says

    Hi! I am baking this in a shaped pan for extra cuteness for a party. I want to bake ahead of time, and I’m wondering if it will freeze well without slicing it first. If so, do you have tips on how to freeze and how long to thaw etc?

    • Support @ Minimalist Baker says

      Hi Libby! We think freezing before slicing should be fine, we aren’t sure about thaw time but we think ~24 hours in the refrigerator would be good, then letting it come to room temperature before slicing.

      • Moe Double says

        I am finding that when I bake for cook time, its not quite done and requiring more cook time. I’m wondering if it would cook better if separated into 2 separate bread loaf pans. We love this bread, it’s just a pain to continually cook longer and the edges burn.

  18. JBE says

    Love this recipe! So easy to make and so tasty. I added some chocolate chips to the recipe and it turned out perfect!

  19. Sandra says

    This turned out excellent!

    I made a few adjustments:
    I used real butter
    I reduced the amount of sugar to 25 gr coconut blossom sugar
    In stead of glutenfree flour blend I used 100 gr spelt flour and 50 gr chickpea flour
    No issues with the recommended amount of baking powder

    • emily says

      Hi! I made this last night and subbed coconut flour for the almond meal since I am allergic to nuts. Unfortunately I struggled with the ratio because coconut flour absorbs so much liquid and my banana bread just never baked through even after another 15 minutes (still wet). I want to find a good nut-free replacement for almond meal – any suggestions? Is flax meal or oat flour a 1:1 replacement ? I can tolerate seeds just no peanuts & treenuts. Thanks!!! I love all of your recipes and I am determined to make this one work 😊

      • Support @ Minimalist Baker says

        Hi Emily! Unfortunately we haven’t found the perfect sub for almond flour either, it’s possible that oat flour could work, but might be too gummy. Perhaps if you mixed coconut flour and oat and used less of it to begin with? We’ll let you know if we have any successful experimenting!

  20. Cindy says

    I bumped sugars p to 1/3 cup, and added about 1/4 cup chopped dried cranberries. Delish!! Thanks for the recipe, it’s definietely a keeper!

  21. Bianca says

    What could I sub in for oats? my sister in law has celiac and she can’t even have gluten free oats. Would love to pass on this recipe to her but just wanna know if it’s possible to sub the oats first. Thank you.

  22. LJSJ says

    Hands down the best GF banana bread that isn’t solely GF flour. Love the addition of oats and almond meal (fiber and protein!) for my kids. I make these as mini muffins and bake for 13 min. Great for the lunchbox!

  23. Kenn Dowlin says

    this was very dense and stiff. it tasted way too much of baking powder and gave me a stomach ache. not fluffy at all. why so much baking powder?!

    • Support @ Minimalist Baker says

      Hi Kenn, sorry to hear it didn’t go well for you! Which gluten-free flour blend were you using? Was your baking powder fresh? The baking powder helps make it light and fluffy, but if it’s expired or old, it won’t rise well. If the baking powder contains aluminum, that can contribute to a bitter taste.

  24. Elizabeth says

    Super delicious! Very moist! I used your gluten free flour blend which worked perfectly.
    Thank you and Happy New Year!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Elizabeth! Happy New Year and thank you for the lovely review! xo

  25. Annie Robison says

    TOTAL YUM!!! Made this with a flax egg and blended the oats a bit first in my Vitamix…almost undetectably Gluten Free! This will be my Go-To recipe for B-Bread going forward! ❤️🙌🏼

  26. Lavinia says

    Love this recipe as does my gluten intolerant daughter and non gluten intolerant son! Would it be possible for your recipes to have a pdf option. Difficult to print as 590+ pages and doesn’t like me selecting pages to print. Would be really helpful. Thanks again for such a smashing receipt.

    • Support @ Minimalist Baker says

      Hi Lavinia! Thanks so much for the review and your feedback, we will have to look at the options for offering PDFs!

  27. Ilona K Cappell says

    Made it once. Made it twice. Made it about a dozen times now. Tried a few different recipes in between but none ever came out consistently and deliciously as this one. And it is one of the simplest as well. I have decided that this is the only recipe I will be using from now on. Thank you so much for sharing this with the world.

    • Support @ Minimalist Baker says

      Hi Jennifer! We haven’t tried that but it might work? You may need to reduce the bake time slightly since it won’t be as tall, and it may not have the same final texture, we’re not sure. Let us know how it goes if you give it a try!

  28. Layne says

    I made this tonight and it was perfect! I am notorious for over and under cooking banana bread and this one was perfect at the temp and time given. I used the flax egg, Sir Arthur’s gluten free flour, and Bob’s Red Mill GF oats, to name a few. I took a piece of precut parchment paper and shaped it in the pan and cut the sides on top. The dough is so dense and heavy that it holds down the paper really well. Kids love it!

  29. Beatriz :) says

    Just made this and turned out great, thanks for posting! Let me tell you my substitutions, maybe it’s handy for someone: I used only 1/4 cane sugar and 1 Tbsp honey. 2 Tbsp of baking soda instead of baking powder. 3/4 yogurt instead of any milk. And for flour I used 1 cup buckwheat + 1/4 chickpea. I then baked it in a combination hot air – steam oven at 176 C and it was ready and looking awesome in 35’.

    • Jassel says

      Hello. I love this recipe so much! Although, do not understand why my batter does not look as runny as yours? Mine looks almost too dry. Why is this happening? I follow everything that you say. I even checked the video over and over. The part where you pour the batter, I cannot do that unless I use a spatula to get the batter into the baking pan.

      • Support @ Minimalist Baker says

        We’re so glad you enjoy it, Jassel! Perhaps you’re using a different GF blend? As long as it bakes up okay and isn’t dry after baking, it shouldn’t matter too much. Hope that helps!

    • Mimi says

      Thanks for the tip! I just made it with the flour substitutions and came out delicious. I am curious as to how it would turn out with the whole (3 and 3/4 cups) amount of flour, we only used a third of that (well, I did since I did not add the oats either). It was dense which is of for those who like dense banana bread.

  30. Tess Bradley says

    Delicious! Made it exactly as the recipe stated and it turned out great. Had to bake a bit longer though. I ate it with vegan butter and it was the most delicious gluten free banana bread I’ve ever had. Thank you!

    • Sherl says

      Unfortunately this didn’t work out for me. I followed the recipe exactly but it cooked really inconsistently. Even after baking an extra 12 minutes the inside was basically raw while the top was burned.

      • Support @ Minimalist Baker says

        Oh no! Sorry to hear this didn’t work for you, Sherl. Did you happen to make any modifications? We’d love to help troubleshoot so you can have a successful loaf!

  31. Cate says

    Yum! I made this today for the first time. It is so good! I recently discovered I have gluten & cow’s milk sensitivities so finding new and tasty recipes has become a new hobby for me. This was one of my first GF & DF baking attempts so I was very pleased to see it turn out so great since I am fairly inexperienced at baking this way!

    My GF & DF Ingredients were: King Arthur’s made to measure GF flour, Oat milk, coconut oil, white granulated sugar instead of cane sugar, and about a tsp of honey.

    • Phil says

      Just in case you are celiac – oats (avenin ) is a glutenoid for celiacs – so technically Oats can be wheat free, but not gluten free

      • Kimberly says

        Phil- while it is true that oats have avenins, they are not off limits to all people with Celiac. Some people with Celiac have no issues with avenins, while some people with no issues to gluten cannot handle avenins. This is a misconception that commonly gets spread and I think it is important to educate yourself on this because oats can be a wonderful grain option for people with Celiac. Now, it is true that people with Celiac need to be careful about which oats they consume. They need to stick to certified gluten free oats, but this is due to cross contamination, nothing to do with the oats themselves.

  32. Tara says

    Hello! I love this recipe but have struggled in the past with rising and under cooking. Do you have adjustments for high altitude?

    • Support @ Minimalist Baker says

      Hi Tara, We don’t have experience baking at altitude, but other readers have mentioned it. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “altitude”) in the post and comments. Hope that helps!

  33. Elise says

    I experimented a little with this today – I used creamy oat milk, and added walnuts and some choc chips (decreasing the oats to 3/4 cup. I also made muffins out of them – 350 degrees for 30 minutes. Perfect.

  34. NanC says

    Since my husband is gluten intolerant I have been looking for a banana bread recipe and am glad I found this. I’ve made quite a few of your recipes and knew this was gonna be on point! Excellent flavor, moist and delicious. Thank you!

  35. Vera says

    Hi, this might be a silly question. I would like to make this in form of muffins, do I have to alter the baking time or temperature?
    Thank you.

  36. Lin says

    I don’t have Almond Meal handy, any suggestions for a substitute? Coconut flour, or maybe corn meal? Additional gf flour? Thanks, looks tasty and these bananas are ready to roll! :-)

    • Support @ Minimalist Baker says

      Hi Lin! Unfortunately the almond is pretty important for the right texture here, it’s possible a blend of coconut flour and more GF blend could work.. but we haven’t tried it and coconut flour can be finicky. If you have oat flour, that could be another option to try! Let us know how it goes if you try any substitutions!

      • Lin says

        Thank you so much! The store was also out of Almond Meal when I went this weekend, Good grief! :-) I will pocket this recipe for another time but I am going to try your other GF Banana Bread recipe tonight with those bananas that I ignored the rest of the weekend, hah! Thank you!!

          • Jennifer Yang says

            Tried it last night and loved it!! It’s moist, and taste just like regular bread! I couldn’t find almond meal, but found an almond meal flour (assuming that’s just flour based on how fine it was) to replace. I’m wondering if it’s a bit too moist and if I should just cook it 5 min longer next time if it’s too moist?

            But overall, amazing recipe will make again with raisin and walnut ?

          • Support @ Minimalist Baker says

            So great to hear, Jennifer! If it’s too moist, you can cook a bit longer or add more flour. Did you try it the next day? We find with GF banana bread the texture is best the next day!

  37. Jackie says

    This is my most favorite bread to make. I sometimes make it weekly… I steal overripe bananas from family if I see them :)

    I am toying with switching the bananas for pumpkin… Have you tried this? I know you also have a one bowl pumpkin bread.. but I just love this one so much :)

  38. Yazmin says

    This was a truly delicious recipe! Legit tastes like proper banana bread, or even better, plus much healthier! I made it with regular milk as I’m not vegan, and added chocolate chips. You would never guess it was gluten-free. Highly recommend this recipe! Thanks

  39. Marie Biddix says

    This is so good, it taste amazing and my new favorite. We have made 2 double batches since Sunday! I turned the recipe into muffins to control portions and the first time I made the almond meal but today I used almond flour. It worked perfectly. I added chopped walnuts and replaced the brown sugar with coconut sugar. Thank you MB from the bottom of my heart. You have made our new healthy lifestyle one that we can sustain!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Marie! We’re so glad our recipes have been helpful! xo

  40. Dana says

    Best banana bread recipe ever! GF or otherwise! SO moist and perfectly hearty. Doesn’t have the slight pasty/graininess (that I so often find with GF recipes) I think because of the equal amounts of oats and almond meal. This is my go-to banana bread recipe.

  41. Tania says

    I was diagnosed with coeliac disease a number of years ago. When I changed my diet to remove gluten I was surprised to understand that oats have not be ruled as gluten free here in Australia. I know there are ‘gf oats’ that a milled in a clean facility. But I think you should take a read of this article when stating no gluten when incorporating oats. I have substituted with quinoa flakes in the past but don’t love the flavor. I stumbled across switched tho puffed quinoa which doesn’t seem to have such a string quinoa flavor. Love to hear your thoughts on gf oats.

    • Support @ Minimalist Baker says

      Hi Tania, our understanding is that there’s conflicting information in the research journals and among gastroenterologists whether GF oats are safe for celiac disease, so certainly avoid if you’ve been told to! We’ve found sorghum flour to be the best 1-1 substitute for oat flour in recipes, but it doesn’t provide quite as much structure. Hope that helps!

  42. Sara K says

    I don’t have dairy substitutes in the house so I made this with melted butter in place of the oil and whole milk in place of the almond milk. My loaf pan is slightly larger (9.25×5.25) and I added about half a cup of mini chocolate chips. I used your GF flour blend recipe and baked for an additional 10 minutes until it was nice and golden brown on top, but mine is still somewhat mushy/gummy in the middle. It tasted great and is being devoured quickly, but I’m curious about the texture. Could dairy have caused the difference?

    • Support @ Minimalist Baker says

      Hi Sara! We aren’t sure what might’ve caused the gumminess, it is possible that the added fat from the dairy might have affected it, but we aren’t sure. In future you could try adding a bit more flour and maybe an extra 1/4 tsp of baking powder. Hope this helps!

  43. Beth says

    I doubled this recipe but didn’t have almond meal so used almond flour. Then realized I didn’t have enough to double the almond flour so substituted flax meal for half the almond flour. Also used 3/4 C half and half and 3/4 C nonfat plain Greek yogurt instead of non-dairy milk (remember I doubled it). Added 1/2 bag of chocolate chips and OMG, it was so delicious! Will definitely make again!

  44. Deb says

    I love this recipe for its ease and adaptability, but I do agree with other comments that there may be too much baking powder. I’ve made it three times, the third time using the baking powder you recommended, and it’s still a very heavy flavor of BP. I will definitely try again using perhaps 3tsp instead and report back.
    Thanks for such a tasty recipe!

  45. santa says

    1-Bowl Vegan Gluten-Free Banana Bread was way more delicious than this recipe due to its lower amount of baking powder. I have made them both following the recipe as described and the 1-Bowl Gluten-Free Banana Bread was very bitter, due to the amount of baking powder was very overpowering. I remember you had suggested to replace to an aluminum free baking powder and that reducing the amount of baking powder for this particular recipe would yield not a fluffy bread. I used the same baking powder that I used for this recipe (with aluminum) to bake the 1-Bowl Vegan Gluten-Free Banana Bread
    and it was delicious due to the fact that this recipe only requires 1tbsp, the cake was very fluffy, instead of the 3 1/2 tsp baking powder this recipe requires.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience with both recipes! We’re glad to hear you enjoyed the other one more!

  46. Ashley Katzen says

    Hi! I had to use some substitutes as I did not have all the ingredients at home. Instead fo cane sugar I used brown cocnut sugar and brown sugar (same amount). Instead of GF flour and Almond meal, I used Almond flour and flaxseed meal (also the same amount) and instead of rolled oats I used 1 cup of purely Elizabeth banana cinnamon granola. I have no idea how this will turn out with all of these substitutes but we will see!

    • Support @ Minimalist Baker says

      Yay! We hope it turned out delicious, Ashley! Thanks for the lovely review and for sharing your modifications!

      • Joanna says

        Excellent! I followed the recipe except I used almond flour instead of almond meal. This banana bread is so light and fluffy! And served with a drizzle of honey…outstanding! My husband is on his 3rd piece!

  47. Laura says

    I made the bread following the recipe exactly, it was great! I want to make muffins. Has anyone done this and how would you adjust the baking time?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Other readers have made this bread into muffins with success. We’d suggest baking them for ~20-30 minutes. Let us know if you try it!

  48. Cathy says

    I made this and it turned out great! Due to food allergies, I made this vegan using 3Tbsp of aquafaba, as an egg replacer. I didn’t have any vanilla extract, so I used vanilla powder 1 for 1. I also added a 1 & 1/4 cups of Walnuts because I love them in this type of bread. The batter filled the loaf pan, is SUPER moist and looks like regular banana bread! It had that perfect crusty crack down the center of the loaf.

    Fantastic recipe and will definitely add this to my rotation but I may experiment with not using oatmeal and replacing it with GF flour instead since that adds an odd texture for banana bread.

    Thanks Minimalist Baker for the great recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Cathy!

  49. Jessica says

    Hi~

    I notice a lot of the reviews talk about almond flour providing a fluffy texture, but the ingredient list calls for almond meal? My almond meal never turns out nearly as fine as store bought almond flour so it seems like these 2 options would produce very different results. Which one do you recommend?

    • Support @ Minimalist Baker says

      Hi Jessica, this recipe does call for almond meal, which is typically a bit more moist and course. Almond flour should work as well, if you have some on hand.

  50. Zara says

    As always, recipe from minimalist baker is healthier and delicious!! I also add walnuts for crunchiness and, a bit of nutmeg and ginger powder for a kick of flavor.

    This is the third time I made this banana bread. The only thing to complain is it’s on the sweeter side. I tried cutting half the sugar but found that my bread is too hard. The sugar does contributes to the fluffiness in this recipe and I still don’t know what to sub for half the sugar to make this less sweet while maintain its soft fluffy texture.

    • Support @ Minimalist Baker says

      Hi Zara, thank you for sharing your experience! We’re so glad you enjoy it overall. We assume you kept everything else the same (didn’t swap for a different GF blend) the third time? One idea would be to try replacing some of the sugar with granulated monk fruit sweetener – it won’t reduce the sweetness much, but will reduce the sugar content if that’s the goal?

  51. Santa Simo says

    Hello, it’s me Santa. I appreciate your prompt response. Is there any brands you would recommend for aluminum free baking powder. Thanks.

  52. eva says

    I made this with the flax egg substitute and Anita’s Mill GF flour. The sugar was reduced to 1/4 cup coconut sugar and 1 TBPS maple sugar. I always struggle with the baking time, as the centre always seems to come out mushy. I had it in the oven for 1 hr and 5 mins, but it wasn’t long enough. Next time, I would bake it maybe 5 mins. longer and add walnuts or choco chips. A tasty treat!

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Eva! We’d suggest adding a little more flour next time to see if that helps it cook through better.

  53. Diane (DJ) says

    My quest for the kind of banana bread that makes my taste buds sing is finally over! I didn’t have any cane sugar so I just used the brown sugar called for in the recipe with 3 TBS maple syrup and it came out sweet enough. I used the coconut oil. Unlike all the other banana bread recipes I’ve tried, which are often too oily and “banana-ey”, this one is superbly balanced with depth of flavour usually not found in these types of breads. Love at first bite!

    • Support @ Minimalist Baker says

      So sorry to hear that was your experience, Katie! To confirm, you were using baking powder vs. baking soda? Were you using a brand with aluminum in it? That can cause a more bitter taste.

      • Santa Simo says

        I tried making the banana bread. It came out very delicious. My only concern is the amount of baking powder is way too much creating this banana bread bitter. Can we reduce the amount for a better taste?

        • Support @ Minimalist Baker says

          Hi Santa, you can try reducing it, but it might lose some of its fluffiness. If you aren’t already using aluminum-free baking powder, we’d suggest that for best flavor. Hope that helps!

  54. Madison says

    I *love* this banana bread recipe. So when I had to cut out cane sugar and potatoes (so none of the GF 1:1 mixes work for me now) I vowed to myself that I would find a way to make this recipe work. And I finally did it!! If you share my restrictions, here’s what I did…

    First of all, I used a real egg I feel like this probably helps.
    Also it took me 4 bananas to get to the 1.5 cup measurement!
    Instead of almond meal I used flour, just because it’s what I had on hand. Results would probably be the same with meal.
    Instead of all that cane sugar I used 1/4 cup coconut sugar and added 1 extra Tbs of maple syrup. It turned out the perfect sweetness for me (I like to add honey on top :~)) but you could definitely use more if you have a stronger sweet tooth! Instead of the 1 1/4 GF mix I used 1/8 cup coconut flour, 1/8 cup arrowroot starch, 1/2 cup brown rice flour, and 1/2 cup oat flour. I also added 1/2 tsp baking SODA and an extra 1 tsp of milk (I prefer goat’s milk). Plus a cup of sugar free chocolate chips (Lily’s brand is the BOMB) cause why not? :))

    So so happy to be able to eat this incredible banana bread again. Thanks for a wonderful recipe, there’s just none other like it!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you still get to enjoy banana bread =) Thank you for sharing, Madison! xo

    • Support @ Minimalist Baker says

      Hi Justine, we used old-fashioned rolled oats. Is it possible yours were thick cut? If you prefer a finer texture, you could also try subbing oat flour (ground from rolled oats). Hope that helps!

  55. Kathryn says

    Totally obsessed with this recipe! So quick and easy (even for a novice baker). It’s so delicious that it never usually lasts much longer than a day.

    I omit the cane sugar and maple syrup, and find it’s still sweet enough for me.
    Just a side note: recently we ran out of almond meal and I subbed in the same amount of GF flour. Beware, it significantly reduced the cooking time required and formed a thick crust.

    Definitely cannot recommend this enough.

    • Support @ Minimalist Baker says

      Aw, yay! Thanks so much for the lovely review and for sharing your experience, Kathryn. We’re so glad you enjoy! xo

  56. MARY says

    THIS WAS DELISH AND SUPER EASY TO MAKE. I SUBBED IN A FLAX EGG TO MAKE IT VEGAN AND IT HELD TOGETHER WELL. GREAT TASTE AND TEXTURE. I ADDED A 1/4 CUP OF CHOCOLATE CHIPS JUST BECAUSE I FELT LIKE IT.

    • Support @ Minimalist Baker says

      Hi Barbara! We hope you had success with your banana bread! We usually cool partway in the pan and once it’s cool enough to handle, transfer to a cooling rack. xo

  57. Tiffany Kyle says

    I’m pretty sure I have shared our love for this recipe before but I wanted to rave again and let you know about a couple of yummy modifications we like to make in our family. We are a gluten free and egg free household which means baking can be tough. But this recipe is so easy (flax egg for the win) and delicious every time. I’ve even shared it with extended family who were shocked that it was gluten and egg free. People fought over the last piece! Today I’m making it for breakfast and when I do that I use the flax egg of course, double the cinnamon, add in peanut butter powder for extra protein, and throw in a small handful of chocolate chips. Delicious!!

    • Support @ Minimalist Baker says

      Hi Evie, That’s tough as almond flour adds a nice light fluffy texture. But if that’s not an option, we’d suggest a mix of more oat flour and our GF blend. Hope that helps!

  58. Leonie says

    I made this as directed but I did find it wasn’t as moist as I expected. I found it a bit dry and probably wouldn’t make it again. I didn’t measure the quantity of banana and used 2 very ripe bananas. Not sure if this could have made a difference or if it was over cooked. I took it out of the oven at about 55 mins, but it was quite dark on the outside.

    • Support @ Minimalist Baker says

      Hi Leonie, so sorry to hear it didn’t turn out as expected! What type of GF flour blend were you using? We wonder if maybe it contained a drier flour such as coconut flour?

  59. Joe B says

    I made this last week and found it to be one of the best banana breads I’ve ever made. And by far the best gluten free banana bread. I followed the recipe exactly. I baked it for 65 mins and it was great, but I think it would be even better if bake the full 75 mins. Trying that today. Great GF recipe!

  60. Becca says

    I made this recipe (using the flax egg) with a few minor changes and it was a huge hit!

    Modifications:
    I wanted banana zucchini muffins, so I did 2.5 bananas instead of 3, and then added one medium/large shredded zucchini (after removing as much liquid as possible).

    I also wanted muffins instead of bread, so I put them in muffin tins and baked at 350F for approximately 30 minutes. They were still a little soft/wet inside (probably from the zucchini honestly) so a few minutes longer might have been a good idea, but I was planning on freezing them and didn’t want them to dry out.

    They turned out great! Loved this recipe, THANK YOU!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the kind review and for sharing your modifications, Becca. We’re glad you enjoyed! xo

  61. Reilley says

    Made this yesterday and it was fantastic!! Ive tried other GF recipes in the past but this one is by far my favourite texture. The 1-bowl chocolate banana muffins are a staple for us as well.
    I added 1/2 cup of walnuts and 1/2 cup of chocolate chips to this banana bread. The GF flour I used was Bob’s Red Mill 1 to 1. It was perfect!!!

    • Support @ Minimalist Baker says

      Yumm, thanks for the lovely review and for sharing your modifications, Reilley! We’re so glad you enjoyed. xo

  62. Yvette says

    This looks amazing, but we can’t do almond meal. Would you happen to know a substitute that might work well in this recipe?

    • Support @ Minimalist Baker says

      Hi Yvette! We haven’t tried this without almond meal but it’s possible that oat flour or coconut flour could work. Let us know how it goes if you give it at try! xo

    • Leslie says

      Can you eat hazelnuts? Milk street has a hazelnut banana bread recipe that is AMAZING. I’m going to a party where a gluten-free friend will be in attendance, so I decided to try it using King Arthur GF flour in place of the AP, but I decided to Google GF banana bread first to see if there were any recipes that would be better (I ended up here!!) I think I’m going to try this one instead for the GF version, subbing in hazelnuts. They have you roast and rub the skins off the hazelnuts. I roast them, but DO NOT rub off the skins, a waste of time IMO and it still tastes absolutely amazing. Then you pulse the cooled hazelnuts with the dry ingredients in a food processor.

  63. LuAnn Sims says

    This is just the Best! I have made it several times now, it’s my go-to recipe. I love the simplicity, the texture, and especially the taste.
    I have substituted oat flour for half the gluten-free flour mix, and I like that more but it’s a little heavier.
    One time I tried cooking a scoop of this batter in a waffle iron, it was fabulous.

    • Support @ Minimalist Baker says

      Amazing! Thanks for the lovely review, LuAnn. We’re so glad you enjoy the banana bread, and we might need to try that waffle iron trick ourselves! Yum! xo

  64. Carla says

    Hi, the oats in your recipe.. is it old fashioned rolled oats or do you use quick oats?
    Thanks

    • Support @ Minimalist Baker says

      Hi Char, That’s tough as almond flour adds a nice light fluffy texture. But if that’s not an option, we’d suggest cashew flour or a mix of more oat flour and our GF blend. Hope that helps!

  65. Emily Baird-Levine says

    Hello,
    I am looking forward to making your recipes!
    Question: are there any substitutions for cashews/almonds in the cheesecake recipes?
    Thanks!
    Emily

    • Support @ Minimalist Baker says

      Hi Emily, which recipe are you referring to? Our answer may vary slightly based on which one. We’d suggest doing a search in the comments on the specific recipe as other readers typically ask for nut-free substitutions so you can more quickly see what we’ve recommended. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that’s helpful! Let us know if you aren’t finding an answer.

        • Support @ Minimalist Baker says

          Hi Izzy, the next best option would be a blend of more GF blend and more almond meal. Hope that helps!

  66. Tara says

    Made this last night in a rush and forgot to add the milk. I didn’t find much online about what happens when you forget to add milk so let it bake out to see what it would be like… and curiously, it’s still delicious (a bit dense but nothing some butter and honey can’t remedy).Can’t wait to try this again with all the ingredients!

    • Support @ Minimalist Baker says

      Amazing! We love hearing about mishaps turned successes. Thanks for the lovely review, Tara! xo

  67. Anni says

    I was so looking forward to trying out this recipe this morning! But when I was putting away my ingredients I realised that I had used sorghum flour instead of almond flour – uh oh! I also used coconut sugar as I did not have the ones you listed, although I’m sure that would be acceptable?
    I had to take the loaf out of the oven after 50 minutes because it was looking rather brown on top and the walnuts I’d strewn on it were burning. (Perhaps because I live down at the coast?)
    The flavour is great but the loaf is very dense. Very heavy.
    I wonder if its due to the sorghum flour? Or perhaps that the batter stayed in the bowl for at about half an hour whilst I went down to my daughter’s house to fetch my loaf pan? I’m going to give it another try though – I’d love to have a decent banana loaf recipe I can use again and again. Oh – and another thing: I wondered whether I should add so much baking powder to the gluten-free flour? It rose a bit but cracked all the way down the side. Thanks for your recipes – this is not the first one I’ve used, but the first one I’ve commented on. Promise to leave a rating next time – it would not be fair to rate it after my mishaps :-)

    • Support @ Minimalist Baker says

      Hi Anni! Thanks for the sweet review. The almond flour is definitely crucial for creating a fluffy and light result, and the baking powder amount is correct, but always good to check if it’s expired. Let us know how round 2 goes! xo

      • Anni says

        Happy to say my second attempt, using the correct flours, worked a treat! It rose beautifully, is fluffy and light and we have demolished half of it already, between two of us. Thanks so much for putting the joy back into vegan, gluten-free baking for me!

    • Blair Vallor says

      This seems like too much baking powder. When i made it, it tasted bitter from that much. Im not sure how everyone else made this without that bitter taste.

      • Support @ Minimalist Baker says

        Hi Blair, we think it might be due to different brands of baking powder. We’d suggest aluminum-free for best results. Hope that helps!

  68. Claire says

    Your recipe instructions exclude the addition of vanilla extract, egg, sugars, baking powder, salt etc. I had to improvise which was a bit annoying. Maybe revise your instructions. We’ll see how it turns out!

    • Support @ Minimalist Baker says

      Hi Claire, sorry for any confusion here. In step 2, it says “add all ingredients through almond milk” – this includes the ingredients you mentioned. But we’ll take another look to see if we can improve clarity.

  69. Sheba says

    I made this about two hours ago, and it’s half gone! This is hands down the BEST banana bread recipe I have come across. I used golden brown coconut sugar, and cut the amount in half since we like things a little more on the savory side. I only had about 1/4 cup of almond flour so I subbed tigernut flour, and it worked perfectly. This is definitely becoming a thing, thank you!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Sheba. Thank you so much for the lovely review and for sharing your modifications. xo

  70. Mary says

    I have made this for years and wanted to share what I do. I use all purpose flour instead of the gluten free flour (since we’re not gluten free) and then I top it with more cane sugar before baking. I bake at 325 for 90 minutes because it wasn’t cooking evenly for me at the higher temp. I also use a glass loaf dish so I’m not sure if that affects it. Just wanted to share in case this helps anyone. It’s such a great recipe, I eyeball most ingredients and it comes out perfect each time!

  71. Laura Wurz says

    This bread was so good! I used coconut brown sugar and monk fruit sugar. The texture was perfect and it was so moist!

    • Support @ Minimalist Baker says

      Yay! We’re so glad it turned out well. Thanks for the lovely review and for sharing your modifications, Laura! xo

  72. Ashley says

    Made this for kiddos and they had no idea it was gluten free. I even cut out some of the sugar and they still devoured it. Thanks for helping this mom make health snacking easier and delicious!

  73. Sherri says

    Yay, I think I found something to keep my husband from buying sugar Leyden banana bread from the bakeries. He loved this and I only used 1/4 cup of maple syrup as my bananas were sweet. Oh and I subbed almond butter for oil as you have had us non oil users do in other recipes. I’m still in awe how you have turned me into a half way decent baker.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Sherri. Thanks so much for your kind words and lovely review! xo

  74. Judy Hutchinson says

    I love the taste of this banana bread, and have made it 3 times! I have a question about the coconut oil. I warm it so it’s a liquid, and add it per the instructions, but then it turns into hard pieces. Even when baked, when you cut a piece you can see the hardened coconut oil. Am I doing something wrong?

    Thanks

    • Support @ Minimalist Baker says

      Hi Judy, we’d suggest letting the colder ingredients sit out at room temperature for a bit before adding the melted coconut oil. Hope that helps!

  75. Morgan says

    This recipe is so dangerous (good)! My substitutions: maple sugar for all of the sugar & I did w/o the maple syrup since my bananas were so ripe; walnuts on top; made into 12 big muffins – 350°F for 20 mins

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Morgan! Thanks so much for the lovely review and for sharing your modifications! xo

  76. Jen says

    I wanted to let others know that I ran out of some of my GF flours so I didn’t have the ingredients to make the custom blend. I DID however have bananas that needed to be used right away and couldn’t wait for me to order flour! So instead I subbed in King Arthur GF Measure for Measure, and it worked great. When I do finally restock I’ll have to try with the custom blend too. I also added chocolate chips because my kids think the only muffins worth eating have chocolate, ha. I think these would also be fantastic with added nuts for nutrition. Thanks for a great recipe!

  77. TJ says

    Great cake! I inadvertently grabbed a small bottle of imitation brandy and poured it in before I clicked that it wasn’t vanilla but it still turned out fantastic! I also didn’t have the oat flour but I doubled the GF flour instead. It was a very heavy loaf but suuuuper soft and fluffy.

  78. juliana says

    These turned out wonderfully! I used a flax egg and ended up creaming coconut oil rather than melting it. I I used all purpose flour instead of GF flour. I baked in a silicone mini muffin mold at 350 for 30 minutes and it made 40 mini muffins. Thanks MB!

  79. Jennifer says

    Hi! I really want to make this but I only have 2 medium very ripe bananas. Any suggestions on what else I might be able to add to substitute the last banana?

    Love all of your recipes!
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would just make a slightly smaller loaf and reduce the other ingredients around it!

  80. Beth says

    The best gluten free banana bread recipe I’ve honestly ever had. I added 1 c chocolate chips – delicious!

  81. Christeen says

    Hi Dana, this recipe is so delicious! I made it today and i loved it! i didn’t have all the ingredients for your gluten free flour blend so I used Melissa Singh’s recipe that contains chickpea flour and it still turned out great – http://www.melissasingh.com/recipe/3-ingredient-gluten-free-flour-blend/. I wasn’t able to taste any beaniness. I also reduced the sugar to 1/4 cup because the bananas I had were pretty ripe so the bread is still sweet. The chocolate chips are a must of course! Thank you! Will definitely make this again.

  82. Jasmina says

    Great recipe! Easy, quick, and full of flavour! Love it!
    Used coconut sugar instead of brown/cane sugar, it worked well!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jasmina! Thanks so much for the lovely review! xo

  83. Christina says

    I have probably made this twenty times, as it is a favorite in my house. I usually add raisins, cinnamon, nutmeg, flax and chia seeds, and almond extract.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Christina! Thanks so much for the lovely review and for sharing your modifications!

  84. Danika Wilsher says

    Can I make this recipe without the oats? If so, would any of the measurements of the other ingredients change? Thank you 😊

    • Support @ Minimalist Baker says

      Hi Danika, perhaps try something like quinoa flakes, or a blend of more almond meal and GF flour?

    • Support @ Minimalist Baker says

      Hi Iara, we wouldn’t recommend coconut flour or chickpea flour as they are more dense and absorbent. Chickpea flour can also cause a beany flavor. We haven’t experimented much with cassava so aren’t sure how that would turn out. We’d suggest subbing sunflower seed meal or perhaps a mix of more oats/GF blend. You may also find this guide to GF flours helpful!

  85. Fonz says

    Such a good recipe! I added almond butter to this and added a little extra cinnamon came out so robust and moist ! Thank you!

  86. Tamara Balasuriyar says

    Gluten free banana bread,
    We have made to many times and the family have enjoyed it every time,
    I cut out the gluten free flour and substituted with almond flour/ ground almond. Taste even better.
    Also added toasted chopped cashew nuts in to the mix

  87. Judy Hutchinson says

    I just made this, and it looks and smells wonderful, and stays together while cutting it. Can I cut back on the sodium though? My husband and I found it really salty.

  88. Dawn Vogt says

    The most delicious banana bread I have had since going gluten free. I was always an avid baker and this website has really helped me to understand that being gluten free doesn’t mean grainy, tasteless food! And I LOVE that there are dairy free suggestions as well.

    This banana bread was so tasty my family of 3 adults and two kids literally buttered it right out of the oven and ate the entire loaf! It definitely could use that time as stated in the recipe notes “to cool completely” so it doesn’t crumble but I dare you to try!!!

  89. Emma-Anne Lonsford says

    Oh my gosh, so yummy. Came out just perfectly.

    Changes:
    I added a fourth banana because I had it.
    Used slightly less than 1/2 cup of honey instead of both sugars and the maple syrup.
    We are not gluten free and I did not have almond flour so I used 2 1/4 cups of all-purpose flour, and 1 1/2 cups of oats.

  90. Janet D says

    The GF Banana bread was amazing and will feature on my baking list as a breakfast item consistently. I used your DIY Gluten free flour blend, used only 2 bananas, eliminated the maple syrup completely and substituted and reduced the sugars to 1/4 cup coconut sugar. The bread was moist and flavorful and I loved the addition of oats. Thank you for a wonderful recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Janet. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  91. Daphne Herling says

    I haven’t made this recipe yet but plan to. Couple of questions: my husband can not have vanilla – should I just leave that out or substitute almond extract? I do not want one big loaf – can I use smaller loaf pans ( 6×3 or 8 1/4x 4 1/2)? If so what would be cooking times? Thanks

    • Support @ Minimalist Baker says

      Leaving it out or subbing almond extract would both work! You can definitely use smaller loaf pans. We’d suggest checking on it ~15-20 minutes sooner. Use a toothpick to check for doneness.

  92. Rebecca says

    Hi! Love your recipes! I’ve made this several times for children whom also have nut and egg allergies. In place of almond meal I sub Flaxseed meal and in place of almond milk I used coconut milk. Also used egg replacer in place of the egg.
    Comes out delicious!

  93. Isla says

    Hi, I’m in the UK with a convection oven and this loaf comes out very heavy and dense. Would it be better to use the conventional oven setting do you think? I love the flavour and would love to improve the texture! I’m using Dove Farm flour blend which is similar to yours I think. I’ve also ordered some US measuring cups as the weight conversion to UK measurements is a bit tricky! Any other suggestions to help with your recipes across the pond would be great!

    • Support @ Minimalist Baker says

      Hi Isla, we do think the conventional setting and cup measurements could help. Our only other suggestion would be to reduce the temperature and cook longer. Keep us posted!

      • Isla says

        Hi there! I tried 175 °c with the conventional setting, and more accurate measuring using my new cups…boom!! Amazingly light and moist. Thank you!

          • Support @ Minimalist Baker says

            Hi Hadley! We haven’t tried it, but other readers have had success with a combination of oat flour and coconut, or perhaps if you have any starches (tapioca or potato) you could do a mix of those with oat flour. Let us know it goes!

  94. Mary says

    We’ve made this banana bread recipe three times, and each time, the loaf has been gummy in the middle. The taste is amazing but we can’t figure out what we are doing wrong. We want to get it right and would love some input. We use an oven thermometer, we don’t over mix, we use the ingredients called for in your recipe, and we use the correct size pan. I see so many successful reviews… please help! Thanks!

    • Support @ Minimalist Baker says

      Hi Mary, sorry to hear it’s not turning out quite right! What type of gluten-free flour blend are you using? We recommend our DIY blend (linked in recipe) for best results.

      • Mary says

        We used Bob’s Red Mill 1 to 1. However, next time, we will make and use your gluten free flour blend per your suggestion.
        Thanks!

        • Sheri says

          Have you made it again? I have had many banana bread “flops” like yours and didn’t know what the issue was! Maybe it’s been the Bobs flour all along (and not me! Lol)

          • Mary Douglas says

            Unfortunately, we haven’t tried again yet… I had to cut back on the baked goods for a bit. However, I haven’t forgotten about making this banana bread! Maybe we will try again Easter weekend using Minimalist Baker’s GF flour blend.
            Please share if using Minimalist Baker’s GF flour blend ends your streak of flops!

  95. Laura says

    Hi,
    I have a question I haven’t seen here yet. The most difficult part of this recipe for me was lining the loaf pan with parchment paper. I did the best I could do, hopefully it is forgiving. Is there a reason it must be lined, or could I have just greased the pan well?

    This delicious smelling banana bread is in the oven, I am looking forward to trying it.

    Thanks!

    • Support @ Minimalist Baker says

      Hi Laura, Greasing should work, but we find the parchment helps it come out more easily. To help the parchment stay in the pan better, you can cut it smaller and/or grease the pan and then add the parchment (it will cling to the oil). Hope that helps!

    • HEATHER DONLEY says

      My go to GF baker online. I’m not GF but my daughter is due to celiac. I am a baker though and I cant stress enough this womans flour blend is on point to recieving true bread like texture. Thank you for sharing these gems, I can’t imagine how much hours experimenting it continually takes.
      Looking forward to more

  96. Kate says

    Oh my – this is good!! My elder daughter and I are GF and my husband and younger daughter are definitely not!!
    The girls are currently virtual schooling at home (COVID related) and I made a loaf as their breaktime treat. I used one almost rotten (quite blackened on the inside) banana and 2 medium ripe and then left out the brown sugar (so just the other sugar and maple syrup), also added a whole lot of chopped pecan nuts to the mix and a 1/2 teaspoon of xanthum gum.
    The whole family loved it – there’s almost none left 2 hours after it came out of the oven!
    I have tried many GF banana loaf recipes and this is by far the best. Thank you so much.

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Kate! Thanks so much for the lovely review! xo

  97. Natalie says

    My go-to banana bread recipe since it was posted! Made again today, this time into muffins with chocolate chips and pecans.

    • Mary says

      Am I able to make this recipe into muffins instead? It helps me portion control. I made this for my nephews and they said it was the best Banana bread ever!

  98. Angela says

    I’m enjoying your gluten free recipes but as someone with celiac and is sensitive to oats (even certified GF oats), could you develop some recipes without oats?

    So what can I use in place of oats in this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Angela! I hear you on the oats. What about something like quinoa flakes, or a blend of more almond meal and GF flour?

  99. wylene says

    I love the flavor of this recipe. It is a little crumbly, but I didn’t mind. It was a little heavy in the middle. I followed the baking directions in this recipe, and top got really brown at 1 hour, and it pick tested clean, so I took it out. Could have had about 15 more minutes, but I think the top would have been burned. I will try this recipe again because the flavor was so good, but would recommend lower temp for a little longer time. 325 degrees for maybe 80-90 minutes.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Wylene. The type of GF flour blend can also make a difference with texture. If the longer baking doesn’t work, we’d suggest our DIY blend for best results. Hope that helps!

      • Wylene says

        thanks for the reply! I haven’t heard of any of these flours except white rice. I did my own blend of gluten free flours (coconut, almond and spelt I think) So I will try this.

        BTW – what is the difference between all purpose flour and these other flours with regard to being refined? I can eat gluten so I don’t necessarily want to get away from gluten, but I am looking for alternatives to refined flours. Are these other flours less refined, thus healthier? Or is it just that they are gluten free?

        • Support @ Minimalist Baker says

          Ah, that’s likely the issue- coconut flour is very dense and absorbent. The refined GF flours aren’t necessarily healthier, but they make it lighter and fluffier. So if wanting to stick to less refined options, just know it may be more challenging to get the texture you’re hoping for.

        • Beth says

          Be warned — spelt is not gluten-free. It’s in the wheat family. When I originally went gf, I couldn’t figure out why I was still feeling sick. The spelt bread I had been buying as a gf substitute was the culprit.

          Be well!

  100. Jillian says

    Merry Christmas.
    My daughter and I made this and ate it all in one day. Lol. I had shared it into my AnyList app and for some reason when it transfered over it skipped adding the maple syrup to the ingredients. It also skipped the almond meal and changed the flour to 2 cups gf flour blend and 1.5 cups oats.
    I only noticed this once I had added all the ingredients and it was already in the oven of course. Haha.
    Still tasted great.

  101. Veronique says

    This is my favorite banana bread.
    This is a recipe everyone should add to there personal favorites, regardless if you are on a gluten-free diet or not.

  102. Roger says

    I LOVE this recipe! Made it a bunch, and given it as a gift! Quick question. When taking out of the over, do you let it cool completely in the pan before putting on a rack, or do you let it cool for a set amount of minutes in the pan and then transfer to a wire rack? Thanks!

  103. JN says

    Great recipe, but I make muffins (12) instead of bread, and cook only about 20 minutes and use cupcake tins in the muffin pan. I substitute sugars with monk fruit and coconut sugars, make my own GF flour blend. The best part is I’ve tried substituting the bananas with a can of pumpkin and 1/2 c applesauce and add a little cloves for a pumpkin muffin, and just substituted bananas for 3/4 c applesauce, 3/4 c maple syrup, and eliminate the vanilla and 1/4 c sugar for a an apple/maple pumpkin. This is a very versatile recipe. I use the applesauce as a replacement for some of the texture of the bananas, and have tried pureed plums as well since we have a surplus crop of plums. All work well.

  104. Luna says

    I made the exact recipe, except that I used half cup of coconut sugar in place of cane and brown sugar. And I used a flax egg. It came out perfectly well! It is moist, chewy, and tastes amazing. Just found my go to banana bread recipe. Thanks a lot!

  105. Irene Binyon says

    I have made this twice now. Next time I’ll remember because I’ve written on the recipe. This needs something. I am going to try roasted and chopped walnuts. I think I may even throw in a few chocolate chips. I want to like it for the simplicity.

  106. Jmamba7 says

    I’m no baker and used some suggestions in comments. baked for about 1:03 minutes. probably could have taken it out a bit sooner to preserve some moisture and leave a bit more moist but this was rly good. just the right amount of sweetness. Kind of like a banana cornbread. Looked great! I’ll be sure to tag you

    Made this with:

    CHANGES:
    2tsp imitation vanilla extract (figured fake stuff could use some extra)
    1/2 cup amber maple syrup (athlete and not wanting all that sugar, plus figured cornmeal would help with texture)
    1tbsp raw cane sugar (turbinado)- for texture/ flavor dimension?
    3tsp baking powder (since people noted it could be a bit much)

    SUBSTITUTIONS:
    soy milk
    1Cup cornmeal (had no almond meal and saw cornmeal worked. I didn’t go 1:1 as I was almost out of cornmeal and MEANT to add a bit more oats but forgot smh- luckily it worked )

    Regular Bob’s unbleached all-purpose flour.
    ADDITIONS:
    1/8 tsp ground nutmeg (I’m Jamaican we love nutmeg!)
    1/4 cup walnuts
    1/4 cup semi-sweet baking chocolate chips
    1/2 tsp baking soda

  107. Cathy E says

    Made this recently and subbed coconut sugar for cane sugar and left out the brown sugar and it turned out plenty sweet for me, great texture still and delish!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cathy. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  108. Nekai says

    OMG – in a word – swoon. When I realized over 10 years ago I had to be gluten free (was already vegan) there were few recipes out there and none like this. For my second-ever attempt at VGF baking (first was your brownies, also a hit) this was ridiculous – both easy and 100% satisfying. Tender, hearty, aromatic, if just a tad too sweet for my taste, but a cup of tea or coffee and a little smear of vegan margarine for saltiness – perfection.
    Would use a bit less sugar and a lot more cinnamon next time but that means there’ll BE a next time.
    Your website rocks. Thank you! Always stuck to savory recipes before but thanks to you, I’ll be branching out.
    It’s loading a lot slower now, with ads and videos, on my phone but I’m glad you’re monetizing. You’re worth it and so is the wait for a page to load.

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Nekai! Thanks for your kind review and helpful feedback! xo

  109. Laura Johnson says

    I have used this recipe probably about 20 times now. I love it, thank you! My daughter has celiac disease and also has a tree nut, egg, and dairy allergy so I use this recipe and make a few changes based on what she can and can’t have. Turns out great every time!

    • Mary Douglas says

      Would you mind sharing the successful substitutions you make? I ask because one of my kids is allergic to nuts and the other is allergic to eggs and wheat. Thanks!

      • Laura Johnson says

        Sure! I use flax egg (1 tbsp ground flax mixed with 3 tbsp water, let sit for a few minutes to thicken), oat or coconut milk, and corn meal or more gluten free flour in place of the almond meal. It always turns out great. Hope that is helpful!

  110. Michael Guoin says

    What can I use instead of almond meal that is still gluten free? Working with a nut, dairy, and gluten allergy. Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Michael! That’s tough as almond meal adds a nice light fluffy texture. But what about a seed meal, such as sunflower? Or sub a mix of more oat flour and our GF blend?

  111. Abi says

    This is the go-to banana bread in our house – dense/hearty, decadent, and so delicious! I make it ALL the time and have perfected it for our tastes/weird oven quirks by making 2 tweaks;

    – With the oats, I like to put in 1/4 cup as-is then take the 1 cup and blend it in my Ninja so it’s more like a flour than full oats

    – We cook the loaf for at least 1 hour and 15min – sometimes even 5-10 more minutes so it’s not still mushy in the middle. I’ll finish it off with a 5min broil to get the top a little more brown and crispy :)

    Thank you SO much for this amazing gf/df recipe!!

      • Ameika says

        Really yummy but struggled to bake it through. I baked it for 1 hour and 30 and still wasn’t 100% cooked through. The outside was good though. The middle had a slight purple tinge. The only change I made was using rice flakes instead of oats. Any recommendations to know when it’s cooked?

        • Support @ Minimalist Baker says

          Hi Ameika, we wonder if it was due to the type of GF flour blend? We recommend our DIY blend for best results. When it’s cooked, it should feel firm and be crackly and golden brown on top. Also, a toothpick inserted in the center should come out clean.

  112. Soraya Lopes says

    Best banana bread recipe eve!! Just kept out the sugar and substitute for 1/2 cup of Maple syrup. Just saying this recipe become my family favourites! Thank you 😊

  113. Anca says

    This recipe really is wonderful.
    I made it several times until now, but used whole wheat. Now I have to avoid gluten, so I tried to really follow the steps as suggested this time and it’s the best banana bread I made till now!

    I made the GF flour mix just as instructed (but subbed white rice with buckwheat flour), replaced all sugar with coconut sugar (and decreased the quantity). Since I am not supposed to eat oats until my gut heals, I replaced them with coconut flakes. I added some walnuts too. So in the end a mix between this recipe and the other GF banana bread :-) loving the result! Delicious and (semi-)healthy ;-)

  114. Eleyn Isaak says

    I had an over abundance of very ripe bananas since my 21 year old daughter decided to stop making smoothies which led me to this fantastic recipe! Oh my goodness this is good! My non-gluten free friend and her family loved it too! My other friend enjoyed it so much she made muffins with the recipe but using coconut sugar instead. As soon as the last slice was gone, I made another loaf with the last of the bananas! My daughter and I each had a slice this morning for breakfast and are so well pleased! Thank you!

      • Eleyn Isaak says

        Oh Dana!! I have made this recipe two or three times again since I first posted my comment and one time before!! I am forever grateful to you for posting this! I would have made two loaves tonight but running low on almond flour! Planning on making this by Sunday before the remaining bananas expire! Thank you and Merry Christmas!!

  115. Kaitlin says

    I made two batches of this today, one as an upside down rum banana bread and one with a “streusel” type in the center and on top- both turned out SO DREAMY. The changes I made:

    Didn’t add vanilla (did not have any)
    Subbed 1/2 of the almond milk with rum
    Used King Arthur flour blend as that is what I had on hand

    Highly recommend turning this into rum banana bread as I did and topping it with a yummy rum glaze. Thank you!!

  116. Shelly says

    I didn’t have GF flour blend when I made this, so I used 1.5 cups almond flour, 1 cup coconut flour, and the 1.25 cups oatmeal. It came out pretty good. Not the very best texture, but in a pinch, it worked. The taste was very nice.

  117. Christie says

    Hi there. Just made this and it is cooling. Just watched your video after I had already made it and couldn’t help but notice that my batter is much drier than yours. Did you mean one 1/4 cup, or 1 and a 1/4 cup of each flour? I did the latter, and would make sense why it is really dry. (insert crying laughing emoji)

    • Support @ Minimalist Baker says

      Hi Christie, we do mean 1 and 1/4 cup. Is it possible you used a really absorbent flour such as coconut flour? Or what brand of GF flour blend did you use?

      • Christie says

        Okay good! Thank you so much for replying. Very happy to know I read it correctly.

        An amendment to my comment now that I have tasted it- it is not so much dry as really dense (not in a bad way). I did use coconut flour instead of almond meal since that is what I had. It is my first time using coconut flour to bake. Would adding more almond milk have helped the consistency?

        It turned out very tasty. I am a big fan of your recipes!

        Best,
        Christie

  118. Seth Ashworth says

    Pretty frigging dope banana bread. Should have let it cool more before butting but to be fair it does say that in the recipe, so I guess read it all the way through before you start.

      • Support @ Minimalist Baker says

        Hi Donna, We don’t have experience baking at altitude, but other readers have mentioned it. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “altitude”) in the post and comments.

  119. Rachel says

    This was a triumph! Thank you for the great recipe. Xxx
    Modifications below:
    4 ripe bananas (I added an extra one)
    1/2 tsp freshly ground nutmeg (in addition to the cinnamon)
    1/4 cup organic coconut sugar instead of cane sugar (in addition to the 1/4 cup packed organic brown sugar, but skipped the maple syrup, it was plenty sweet without it)
    Baked in just under an hour in a loaf tin.
    Delicious!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Rachel! Thanks so much for the lovely review and for sharing your modifications!

  120. Judy says

    I made this today as I wanted a quick morning tea, had to adjust some of the ingredients as I didn’t have enough almond meal made up and no GF flour so I substituted some coconut flour. Also left out the maple syrup and would probably leave out a bit more sugar next time. As I wanted it to cook quickly I used my 12 cupcake pan and only took about 20-25 minutes. Really moist and delicious.

  121. Laurie says

    I made this recipe and absolutely loved it. I was looking for a healthy, low sugar, dairy free recipe so adapted this slightly :
    – I only added slightly less than 1/4 cup brown sugar and added a 4th banana for sweetness (no other types of sweetener) and it tasted great
    – I’m not gluten free so added a mix of half whole flour and whole wheat flour instead of gluten free flour
    – I didn’t have any almond meal so subbed it by corn meal, which turned out great

    Definitely a keeper, thank you!

  122. Nancy says

    I’m just diving into the gluten-free cooking and this bread was absolutely delicious! I added some walnuts and dried cranberries, and since I didn’t have almond meal, used almond flour, and it was just fine. I’m thrilled! Thank you!

  123. Mikko says

    I made these into vegan cupcakes by using 3T of aquafaba slightly frothed instead of egg. Often my attempts for gf quick breads turn out gummy and too dense, so I did cupcakes baked for 28 minutes. They are really nice and tasty. I absolutely HATE banana bread and muffins…HATE!!! These are actually good. I think the oats add a lot to the texture and flavor. They seem balanced and not so sickly sweet and banana-y. Thanks for the share, these are making it to the favorites list.

  124. K-Eliz says

    This only needed to bake about 55 minutes for me, and it’s perfectly cooked.

    This isn’t overly moist like some banana bread but has a really lovely texture with the almond meal and oats. I think it would have made good muffins, too.

    Another great, healthy-ish twist from Minimalist Baker. Thanks!

  125. Rose says

    I’ve made this recipe dozens of times for the last several years, it’s so good I keep coming back to it!

    A few observations/tweaks I’ve loved:
    1. In my experience you can’t have too many bananas. I usually do 4-5, then skip the maple syrup and regular sugar (but keep the brown sugar).
    2. A few times I’ve been light on banana supply (only 1-2 good ripe ones), and subbed with some applesauce. Not as tasty if you’ve had the original, but works in a pinch.
    3. A bit of nutmeg (if you have it around) adds a nice flavor.
    4. I don’t think the recipe is fully complete without chocolate 😆I usually throw in 1/4-1/2 dark cup chocolate chips as a last step, and lightly mix.

    Thank you Dana for this great foolproof recipe!!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Rose! Thanks so much for the lovely review and for sharing your modifications!

  126. Rose Fitzgerald says

    I accidentally used potato flour rather than potato starch but it still came out great! I only added 3 tbsp coconut sugar and 3 tbsp maple syrup it was YUM- yet another win Dana!

  127. Amy says

    Great recipe! Baked 60 minutes and it came out great. I added dark chocolate chips on the top which made the kids want to eat it. I left out the white sugar and only used the brown sugar and maple syrup. I will be making this again, it was delicious!

  128. Cathy says

    Thank you for this recipe. I planned to make this for breakfast, but I was too hungry to wait for banana bread. I made muffins to cut down on the baking time. I know that a responsible adult will check that they have all the ingredients before starting a recipe, but apparently that’s not me. When I was almost ready to put them into the muffin cups, I saw that it called for oats, which I had run out of. I just added some pecans, and hemp to add a bit more bulk. It made 18 small/medium sized muffins and they were great. I baked them for 24 minutes, which I’d say was about perfect.

  129. Kim says

    Hello There….

    I just made the banana bread, and since I only had buckwheat flour, I used that (being gluten free). And as I’m not much of a baker, couldn’t locate loaf pan, so made it in another kind of square pan. WELL it was delicious and I just wanted you to know that buckwheat flour works really well. In the smaller pan, I only cooked it for 50 minutes and it was almost too long. BUT it is insanely good. I also cut the sugar as I’m more of a salty than a sweet and it is super tasty. Thank you again for another great recipe!

  130. Debbie says

    I made this and it turned out perfectly. I didn’t have the gluten free flour blend so what I used was:
    – 1 cup of plain flour
    – 1/4 cup of tapioca flour
    – 1/4 cup of white rice flour (I ground up the rice myself)

    I also only used 1/4 cup of Natvia based on the other comments saying that the recipe was a bit too sweet.

  131. Sarah W says

    I’ve made this recipe multiple times and it always turns out great! I’m allergic to eggs, so do a flax egg instead, and works fine! I’ve shared the bread with someone who also totally loved it. I like the texture and consistency, unlike most things I bake without eggs come out as pancakes! I made this recipe again last night and only had 2 bananas on hand, not 3, so I made the recipe with 2/3 proportions and it ended up being just the right amount to make 12 muffins! I baked them about 40 or 45 minutes and they are great! -definitely let them cool all the way before you try and take the wrapper off though. Thanks for the lovely recipes!!!

    • Support @ Minimalist Baker says

      Hi Michele, perhaps another nut/seed meal such as cashew or sunflower? We haven’t tried it though so can’t guarantee results. Let us know if you give it a try!

  132. Heather says

    This was sooo good, and turned out perfectly moist. I did not have almond meal on hand, so I used oat bran (Bob’s Red Mill) and it was just fine. In the future, I will add chocolate chips or walnuts ;)

    • Zeinab says

      What can I replace the gluten free oats with ?
      Also if not possible to replace , where can I buy them from please ?
      Thanks

      • Support @ Minimalist Baker says

        Hi Zeinab, any rolled oats are fine if you’re not gluten-free! If GF, they should be available at any health food stores.

  133. Katherine says

    THE ABSOLUTE BEST. I’ve been making this recipe for 2+ years. I halve it and bake it in my 8″ skillet. I omit the sugar and have taken liberties swapping the GF flour blend for various other GF flours: buckwheat, oat, sorghum. It always turns out great. I’ve measured to the gram, not measured, forgotten ingredients, used the full amount of ingredients (instead of half) always turns out great. it’s a literal no fail. I love it so much I baked it last night for my birthday breakfast “cake” today. THANK YOU MB!!!

    Here are my half-recipe modifications:

    1 full egg
    2.5 tsp baking powder
    3 tbs maple syrup
    No sugar
    3 tbs almond milk
    2 tbs coco oil
    Half cup each GF flour, almond flour, oats

  134. Leslie Urbina says

    I’m new to gf baking, but have been baking most of my life. Have you tried coconut sugar instead of brown sugar? If so, was there a big difference?

  135. Bee Ray says

    I made this for the first time tonight after craving banana bread and a little something sweet. This recipe hit all the spots. I didn’t follow the recipe exactly, tailoring it to my taste. I doubled the vanilla, used more 1/4 more almond flour (not meal) and 1/4 less gf flour. I did use sprouted oats which is coarser. This was solved by blending all the ingredients. Created a smooth texture. (Didn’t blend all the way for a more textured blend). My family loved it! Everyone got seconds. My one nephew said it was the best bread he has ever eaten! My new crowd pleaser!

  136. Christina says

    The flavor of this bread is fantastic! I’m pretty new to gf baking, and I must have done something wrong bc it came out quite gummy! I baked it for the full hour and 15 mins, let it cool, and used Bob’s Red Mill 1 to 1. Any ideas of what went wrong? Bc I really love the taste and healthy ingredients! Thx!

    • Support @ Minimalist Baker says

      Hi Christina, sorry to hear it came out gummy! We haven’t tried with Bob’s Red Mill 1:1, but others seem to have had success. A few ideas for next time- you can try baking even longer and make sure to measure out the banana in cups/grams for accuracy. Hope that helps!

      • Leslie Urbina says

        Maybe overmixed? I’m new to gf baking but have been baking as a profession for almost a decade now and I’ve definitely have over mixed many batters in my life causing it to be gummy.

  137. Vanessa says

    wow! I grew up making banana bread with my mom all my life and it is dear to my heart. I have tried a lot of recipes – ones with yogurt to make it “moist”, chocolate chips to sweeten because something was lacking etc. But this is the best recipe I’ve made – I’ve been vegan, gluten free for a few years now and I said I wouldn’t be able to bake as successfully but I was wrong. And this recipe is just so much healthier! I have tried to stop using brown sugar because I read it’s just white sugar with molasses and while molasses has health benefits it’s still white sugar so I did 1/2 cup cane sugar and omitted brown sugar and being vegan I used the flax egg instead of chicken egg.

    Honestly I looove nuts in these recipes but I didn’t have walnuts or pecans but I bet they’d be soo good in here too.

    Seriously delicious – when I made it last time for the first time (only a few weeks ago) I couldn’t help but eat 2-3 slices a day it was so good. This time I’m going to slice and freeze half for later.

  138. Hannah says

    The most amazing Gluten free Banana bread I have ever had. Very easy 4o bake and Its is so tasty it’s unbelievable. Thank you so much for this great recipe 🙌 🙌🙌🙌

  139. Jan Messali says

    My search for a great gluten free banana bread is over! This is it. Previous attempts were dry or dense, but not this recipe. I think if I didn’t tell anyone, they’d never even know this is gluten free. I added walnuts and a few chocolate chips, and used Cup4Cup GF flour. Mine took exactly 1 hour to bake. This recipe is definitely a keeper!

    • Support @ Minimalist Baker says

      Hi Sharon, yes, you can! We’d suggest baking them for ~20-30 minutes. Let us know if you try it!

  140. Katie Bates says

    Ok. I am someone who doesn’t like banana bread. Not even the most decadent sounding recipes. But this! This was so good. I actually made it for my in laws who are gf- we certainly are not. But this will actually be my go to! I did add coconut and lessen the gf flour blend.

  141. Kelsey says

    These are so yummy! I made them into muffins, using AP flour, 4 bananas, and no sugar, and they fabulous! As others have mentioned, I think if your bananas are pretty ripe, you really don’t need the extra sugar. I also used a food processor to create a pretty course almond meal – the muffins have the most delicious crunch <3 Thanks for such a delish recipe!

  142. Hanna says

    Delicious recipe.
    Followed almost exact. Just 1/2 cup regular whole milk used. And batter was like in ur video.
    Thanks so much.
    Smothered with natural peanut butter.
    I recommend toasting it in a sandwich press (like cafes do 😋)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No that won’t work unfortunately. They won’t cook through and will be crunchy / difficult to digest.

    • Support @ Minimalist Baker says

      Hi Sally, we haven’t tried it, but we think it would work. You may also want to search the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  143. Joely Friedman says

    I’ve made this recipe twice and the only substitution I made was a vegan egg and bobs 1 to 1 gf flour in place of your flour blend. Besides that everything was the same and it comes out pretty raw in the middle both times. I wait until its firm, golden brown and a toothpick comes out clean then after it cools all the way I slice in to notice its super mushy in the middle (it’s raw but I eat it anyways!). Oven thermometer says I am at 350. Any ideas? (it’s still delicious undercooked hahaha)

  144. Jennifer Neumann says

    Thank you for the recipe. I have tried out many banana bread recipes in the past, this is going to be my new favourite one. Though, I made a couple of adjustments… I didn’t make it gluten free, so used white whole wheat flour instead. I didn’t have almond meal and replaced it with some oat and flour instead (not to the full amount though). Added 1/2 tsp baking soda and reduced baking powder to 3 tsp. I left out the cane sugar and halved the maple syrup and it was plenty sweet already. Finally, I also reduced the liquid to half a cup almond milk. Altogether, they turned out brilliantly. Can’t praise enough, thanks for the inspiration and recipe.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  145. Cary says

    I made this today using King Arthur Gluten-Free All Purpose Flour and it came out perfectly fine. Lovely texture and sweet. I guess my oven is hot as it only took 65 minutes. I used to have multiple non-gluten flours in my pantry. Not anymore. I have only King Arthur and Better Batter. Sure simplifies life.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Cary! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  146. Celeste says

    This is everything I want banana bread to be- super easy, moist, sweet but not too sweet, and with a great texture (especially for a gluten free treat!)
    Ce
    I had to sub almond flour for almond meal and it worked great. I also added a third cup chocolate chops and a third cup of walnuts and it still held up really well.

    • Support @ Minimalist Baker says

      Hi Stacy, we wouldn’t recommend it as gluten-free recipes typically benefit from a blend of flours. See this guide for more info.

      • Jill says

        I made this and it turned out so dense. I followed the recipe and used a chia egg instead of egg. I used blanched almond flour and bobs 1-1. Any ideas what could have caused this? I’m new to gluten free baking so perhaps the density is expected? Thanks though for always helping us work our way around the kitchen.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          This is more dense than your average bread, but your changes may have been the cause.

  147. Shea says

    Hi Dana!
    Just wanted to let you know that I’ve swapped out about 7 different pureed fruit or veggies and this recipe still stands. Last week, I did pureed strawberries and chocolate chips…delicious. I have a carrot bread in the oven as I type this. This is by far the best quick bread recipe I’ve ever made and can serve as an awesome template for other flavor variations! Thank you for your work on this!
    shea :)