Three bananas. One Bowl. Zero gluten. Let’s do this.
You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
Friends, behold: 1-Bowl Gluten-Free Banana Bread.
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!
And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend.
About 1 hour in the oven and this baby is ready for the taking.
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
This bread is:
Hearty
Perfectly moist
Loaded with banana flavor
Just sweet enough
Spotted with oats and almond meal
Slightly nutty
Incredibly satisfying
& Altogether dreamy
Trust me, you’re gonna love this bread. Enjoy!
More Quick Bread Recipes
- 1-Bowl Chocolate Zucchini Bread
- 1-Bowl Pumpkin Bread (V + GF)
- 1-Bowl Nutella Banana Bread (Vegan + GF)
- Chocolate Peanut Butter Banana Snack Bread (V + GF + 1 Bowl)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
One Bowl Gluten Free Banana Bread
Ingredients
- 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
- 1/2 tsp pure vanilla extract
- 1 whole egg (or sub 1 chia or flax egg)*
- 3 Tbsp avocado or coconut oil, melted
- 1/4 cup organic cane sugar
- 1/4 cup packed organic brown sugar
- 2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
- 3 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsweetened almond milk (or other dairy-free milk)
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
FOR SERVING optional
- Butter
- Honey
Instructions
-
Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
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Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
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Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
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Let cool completely before cutting or it will be too tender to hold form.
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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.
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 Per Serving (1 of 10 slices)
- Calories: 307
- Fat: 12.6g
- Saturated fat: 1.3g
- Sodium: 379mg
- Potassium: 301mg
- Carbohydrates: 46.2g
- Fiber: 4g
- Sugar: 17.7g
- Protein: 5g
Excellent moist banana bread. Thanks!
I made this the other day and it was AMAZING! I wasn’t able to make it true to the recipe so it didn’t come out exactly right, but I want to try it again with the correct ingredients because I imagine then it will be absolute perfection.
I was missing almond meal so I blitzed up some mixed nut meal out of a raw nut mixture I had in the cupboard, and I only had quick-oats, not rolled oats. The product of this was muffins that took a VERY long time to cook and still came out just a smidge too moist in the center.
They were still delicious and awesome; my mother in law (who is not GF) has been BEGGING me to make them again. If they’re this good done “wrong”, I can’t wait to see what happens when I have the right nut flour and oats!! :)
We’re so glad it worked well! Thanks for sharing, Sam!
I’d like to make this today, and want to use a glass loaf pan. Do you think this would work fine? Has anyone tried using a glass pan? Thank you
We think it will work fine! It probably just won’t brown quite as much around the edges.
OMG, so good! My bananas were very ripe and more than called for (427 g vs 337 g), left out the brown sugar, used orange extract, the upper value of maple syrup and used the melted coconut oil. The coconut oil solidified in chunks after adding the mylk so I microwaved for a bit. Make sure everything is warm or room temp if using coconut oil. The bread was very sweet in spite of no brown sugar and the orange extract made no appreciable difference. YUM!
Susan
Hi! Do you have any suggestions if I want to use my bread machine? Do I use the GF setting? Or cake?
Hi Rahiel, we haven’t experimented with a bread machine, so we’re not sure! Let us know if you try it!
Hi there. I just made this banana bread and didn’t alter it at all, but it doesn’t seem like it’s cooked enough on the inside. After 1 hour, I checked it with a toothpick and it looked done to me, according to the toothpick. The outside was golden, cracked some on top. Looked beautiful, but I cut into it and the inside still seemed undone. I decided to put it back in for 15 more minutes. Checked again & it Still seems dense inside. Putting it back in for another 15 minutes, this time with foil on top do it doesn’t burn. I wonder what happened?
Hmm, we wonder whether maybe it needed additional dry ingredients?
SO YUMMY!! I did a few things different though!
I used brown rice flour instead of gluten free bread and instead of almond meal, I just added an extra cup of instant oats (not ground). I also added broken up pieces of pecans and topped with slices of bananas. It was outstanding! Super yummy. Only added 1 tbsp of maple syrup. ❤️❤️❤️ I wish I could upload a photo because they’re beautiful! I made one for me and my roommate and 1 for my boyfriend using the tiny aluminum bread pans from the store and they were perfectly portioned.
Thanks so much for the lovely review and for sharing you modifications, Megan. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I have everything except for the almond meal and gluten-free flour blend. I’m not sure if I can use brown rice flour in place of all of that?????
Hi Amanda, we aren’t sure that would work as it will likely be too dense. But let us know if you try it!
This is not your average banana bread… it is so much better. Baked it for 1 hour and 15 mins. I used 1 cup of coconut flour instead of 1 and 1/4 cups of GF flour mix. Used quick oats because that’s what I had. Bobs Almond flour. I used a real egg. Used 4 bananas because the final product was not runny at all. (Must have been the coconut flour, thought maybe my bananas were smaller) but I trusted the commenters saying it would work. And it did. It is hearty, perfectly sweet, and filling. Is delish with butter or vegan butter on top. It has a crunchy crust and moist, delish inside. (Sorry I said moist) Thanks again for another great recipe!
Whoop! We’re so glad you enjoyed it, Samantha! Thanks for sharing!
I accidentally bought gluten free flour and had no idea how to bake with it. This recipe was amazing! So yummy and in my opinion the best banana bread I’ve ever made. I add chocolate chips and made it into muffins, baking for about 20 minutes.
Looking forward to trying this! Could I sub oat flour for GF flour, almond meal, and the oats? That’s a big substitution, but I don’t have the almond meal right now! Figured if I can sub them all, it would be a win! Thanks so much!
Hi Emily, we think it would end up very dense, but it might work. We would recommend searching through the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.
So yummy!! Didn’t have enough almond meal so topped off with almond flour and turned out great.
I substituted coconut sugar for the brown sugar, and I didn’t have honey or maple syrup so I did 1 tbsp of coconut nectar and 1 tbsp of molasses. I also added chopped pecans. I had to bake it for about and hour and a half, but it’s delicious!
Thanks so much for sharing, Leigh. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Hello, I’m wanting to make this for my bf’s lil nephew who is allergic to flour, egg, and all types of nuts and more. Can I do something in place of almond meal? As well as do soy milk instead of Almond?
Thanks!
Hi Bridgie, soy milk should be fine! For the almond meal, maybe play around with adding a mix of more GF blend and oats? Let us know how it goes!
Hi there, do you think it would be okay to simply not use the coconut sugar and brown sugar? And just stick with the sweetness of the bananas and maple syrup?
Hi May, we haven’t tried it, but it might work! Depends on your preference for sweetness. Let us know if you try it!
I ended up using 1/4 cup of coconut sugar and a splash of maple syrup. Omitting the brown sugar fully and it was amazing! As someone who can’t handle things that are too sweet, it was perfect.
We’re so glad you enjoyed it! Thanks for sharing!
I love this recipe! My daughter has Celiac, is allergic to dairy and tree nuts, so I modified the recipe. After reading all the comments first, I substituted rice milk for the dairy, and I added about 3/4 cup each more of the oats and Red Mill gluten free 1:1 baking flour instead of the almond meal. I didn’t have gf cinnamon, so I substituted pumpkin pie spice. I used a 12 count muffin lined baking pan and they took about 35 minutes to bake. I have a picture but I don’t see how to upload it. It’s really hard to find good recipes and this is one of them!
We’re so glad this recipe worked well for you, Taffy! Thanks so much for sharing! You can tag us on instagram for us to see the picture.
If I don’t have gluten free flour could I just use more almond meal?
It’s ideal to use something other than nut meals here for bests consistency. But if not, it’s worth a shot! Let us know how it goes.
Thank you so much for posting this recipe! It was moist and flavorful and came out of the oven looking just like your photo :) Baked it 1 hour and it was perfect. Used coconut flour instead of a GF flour mix along with the almond flour and oatmeal the recipe called for. Subbed a flax egg like other reviewers. Used coconut sugar in place of cane and brown. Delicious and will definitely make again.
Yay! We’re so glad you enjoyed it, Susan! Thanks for sharing!
If I wanted to make a large loaf pan (thinking doubled) any adjustments I should make?
Hi Barbara, we would recommend dividing in two pans as it may have trouble cooking in the center if making a double batch in a single pan
Mine came out really gooey even after 1hr & 15min. It’s tastes great and my kid’s love eating it with a spoon! I followed the recipe exactly except for subbing oat milk for almond milk because it’s what I had. I used Bob’s Red Mill GF flour mix. I used a chia “egg” which I always do in baking and never have any problems with… just wondering if you have any suggestions because I’d love to try this again. The flavor is perfect. Thanks :)
Hi there, we are wondering whether you used the Bob’s Red Mill 1:1 Baking Flour or their GF All-Purpose Flour? We find the baking flour works better. Another idea would be to try baking in muffin cups or diving between two loaf pans to help it cook through. Hope that helps!
Hiya, just made this with self-raising gluten free flour instead of the gluten-free blend. It’s absolutely delicious and with the oats very filling. I did add chocolate buttons in for extra yumminess :)
Do you think I could use coconut flour in place of the gluten-free blend next time?
Hi Serena, the chocolate buttons sound delicious! We wouldn’t recommend coconut flour as a 1:1 replacement as it is much more dense. If you want to do some experimenting, we would recommend checking the comments to see what others have tried.
This bread turned out great. I had extra batter and made a few muffins with it. Baked them about 22 minutes. Yummy!!
We’re so glad you enjoyed this recipe, Brenda! Thanks for sharing!
I do not have a almond meal. What do I do?
Hi Kelli, you can grind raw almonds to make almond meal: https://minimalistbaker.com/how-to-make-almond-meal/. Or if you don’t have almonds, perhaps sub another nut/seed meal.
So excited to make this!
If I added shredded carrots, would I need to add more flour?
Hi Diana, we haven’t tried that, but maybe a bit more? Let us know how it goes!
This is my first time leaving a comment …
I followed your recipe to the T. Turned out really Great. Loved the taste n texture. Used flax eggs. Thanks a lot Dana!! You are amazing ❣️
We’re so glad you enjoyed it! Thanks for sharing!
My son is allergic to almonds. Do u think I could swap it for chickpea flour?
Hi Kim, we aren’t big fans of the taste of chickpea flour in baking, but another reader mentioned making that swap with success. It likely depends on personal preference. Let us know if you try it!
This is the best GF banana bread I ever made. I can’t have eggs so I used Just Egg and I substituted the sugar measurements for maple syrup. I also added vegan chocolate chips. It’s the best thing I ever ate. I LOVE your recipes. Thank you!!!!!!
SO kind! Thanks, Aimee!
I use this recipe regularly and my family loves it!!! Thank you Dana!!! I usually make it into mini loaves & bake for 25-30min. It’s perfect!!!
Yay! We’re so glad your family enjoys it, Katie! Thanks for sharing!
I’m hoping to just use rice flour. Do you think 2 cups is enough? What would you recommend?
Hi Natalie, we aren’t sure that would work as it would likely impact the texture. But let us know if you do some experimenting!
This was sooo delicious! I made it in muffin tins and used paper liners. I added a teaspoon of peanut butter to the top of each muffin, and sprinkled with a few mini chocolate chips. They are amazing. I could eat all of them!
I used Sunflower/Avocado oil, honey, and unsweetened almond milk for the options. Highly recommend this recipe! So happy to have a delicious and easy recipe!
I followed this recipe exactly, using a flax egg and doubling my GF flour (Bob’s Red Mill) as other had recommended for those who can’t eat almonds. Took it out after an hour when top was browned and cracked and baking pin came out clean. Then let it cool for 45 min out of the pan. When I cut into it, the outside was very crusty, but inside it was gluey/semi-cooked as if it hadn’t fully leavened. I’m going to try putting it back in the over but it’s probably beyond repair now. Any idea what I did wrong? Should I have sifted the flour? My baking powder has not expired.
Hi Jenny, it could be the flour swap is the issue. You could try baking longer to see if that helps. Otherwise, we wonder whether making in muffin tins would help for next time?
Try a lower heat/longer bake time. The lower heat will stifle the crunchy outside.
Thanks, all! Next time I’ll try a lower heat and perhaps sub hazelnut meal for the almond flour. Bob’s Red Mill 1-to-1 has the same ingredients as your homemade GF flour–except with the addition of sorghum flour. Perhaps this is the difference? I definitely noticed that my batter was much thicker than the batter in your video. In the meantime, I sliced up my loaf and baked for another hour at 350, turning it into a delicious biscotti!
Would you change the temperature and time if you did banana bread muffins instead of a loaf?
Thank you
Hi Erin, we wouldn’t change the temperature, but would suggest baking them for ~20-30 minutes. Let us know if you try it!
I’m interested in making this without almond meal and almond milk, what would you suggest in it’s place?
Hi Allie, another non-dairy milk would work well. For the almond meal, we would suggest a mix of more oats and GF blend! Or another seed meal, such as sunflower, or even walnut meal. Let us know if you try it!
I am obsessed with this recipe, it is for sure my go-to whenever I want banana bread! Super easy to add things like chocolate chips or orange zest or nutmeg. About a teaspoon raw honey is plenty sweet for me and I like to use smaller loaf pans (2 3×6) and make the rest of the batter into mini muffins :)
Love the additions, Madison! Thanks so much for the lovely review! xo
Hi! do you mean you’ve made this without the half cup of sugar?! I’m on a calorie deficit diet and craving this so bad. I made it at Christmas and it was delicious! wondering if I could make it without the sugar whilst I stick to my plan!
Thanks!
rachel, i did still use the half cup of sugar but i saw another comment by someone who said they excluded it and just did the 3 tbsp maple syrup!
I’m considering leaving out the brown sugar since it’s not in my pantry and there’s no telling what is on the grocery shelves.
Thank you!
Absolutely scrumptious! I followed the recipe exactly, baked mine in an 8×8 cake pan for 1 hour and it turned out perfectly moist and delicious! My husband loved it even though he cringes when he hears the words – gluten free – LOL! I even made my own almond meal.
Thanks for sharing, Irma! So glad you both enjoyed it ;D
Wow, this is so good. Only thing I did different is use coconut sugar. Thanks for another great recipe.
We’re so glad you enjoyed it, Andrea! Thanks so much for the lovely review!
Love this recipe so much I’ve made it 3 times in the last month or so. I sub plain yogurt for the almond milk and double the gf flour mix instead of almond flour as we have someone living with nut allergies in our home. We all love the slightly chewy texture, thanks to oatmeal and the light sweetness. (Tried it this last time with molasses instead of maple syrup and it was also tasty.) Great recipe and easy to make. Highly recommend.
SO wonderful! Thanks for sharing, Laura!
My wife and daughter both have Celiac so wanted to make something sweet on Saturday night and had 2 overripe bananas. Having only 2 bananas, I scaled down the recipe accordingly.
I used a cane sugar / stevia blend for the non brown sugar and left out the maple syrup.
I used canola oil and dairy milk.
The biggest difference was that I did not have oats so used gluten free Fava and garbanzo bean flour in place of oats. It turned out great! Really nice texture.
Wife and daughter (a VERY picky eater) both had some warm from the oven!
We’re so glad it turned out well, Tray! Thanks so much for sharing!
Just made this – yum!! Took exactly one hour. I skipped the sugars completely. Added a handful of chopped walnuts. Only had almond flour, so used that in place of almond meal. I used Bob’s Red Mill GF 1 to 1 Baking Flour. I was doubtful …. but it’s great!! This will be my go-to banana bread from now on!
Yay- we’re so glad you enjoyed it, Georgia! Thanks so much for sharing!
I made this the other day, and by far this has got to be one of my favorite GF banana bread recipes! I don’t have celiac, but am super sensitive/intolerant to gluten and dairy, so this recipe was perfect for me! Most of the other recipes I’ve tried in the past use hard to find nut butters and a bunch of ingredients I don’t always have on hand, so this one was really easy for me to just use what I had in my kitchen. I put some brown sugar and nuts on the top which added a sweet treat to it, but it did make it a little hard to cut because the top would crumble – oh well! I sliced mine and did a flash freeze for about 15 min, then put it in a bag in the freezer and it tasted just as good reheated for breakfast. Thank you for such a good, easy-to-follow recipe for those of us who can’t or don’t eat gluten and dairy.
Whoop! Thanks for sharing, Sarah!
Love this. Second loaf in the oven now. I swapped out oats for quinoa flakes, used coconut milk and omitted sugars altogether. I used an egg. It was a lovely texture and delicious with butter! The next loaf has soy milk and a pinch more cinnamon. Love this recipe- thank you!
We’re so glad you enjoyed it! Thanks for sharing!
I just made this banana bread today for the first time. It is fabulous!!! My family loved it! My husband, who has celiac, must have told me at least 3 times how delicious it was. Followed recipe exactly except used olive oil for Avacado oil (used what I had). Highly recommend!!!
So wonderful! Thanks for sharing, Diane!
Thank you so much for this fabulous recipe!!! Utterly delicious.
I subbed all the sugar for coconut sugar (and used 2 tablespoons maple syrup), and as my 3 bananas didn’t way any near the 327 grams I subbed with grated carrot up to 350 grams.
(I forgot the oil but the extra carrot seemed to compensate).
It needed quite a long bake. Browning the top made it SO tasty. But I did cover with foil to prevent burning at the end.
Banana-fection 💛
(Oh and thank you for the gram measurements! )
Thanks for sharing, Eliza!
Five stars to this Bread!!
This became a family favorite with the first loaf! I use 1/2 C. Coconut sugar in place of cane and brown sugar. I always use an egg (farm fresh) and I have used both almond milk and 2% with great results. I also like to stir in 1C walnut pieces. I do want to note, mine usually cooks in about 50 min. So, if you smell it check it!
Thanks for sharing, Jane!
Omg ! I don’t usually leave comments on recipes but this Banana bread was breathtaking!
My husband and I loved it so much it’s going in our “ MUST DO WEEKLY”recipes !
Thank u for taking the time to do this ❤️❤️
Meli
Thanks so much for the lovely review, Meli. We are so glad you both 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
I just made this bread, followed the recipe exactly (just added ½ cup chopped walnuts)
Baked for 1 hour in convection oven…
The outside is slightly crispy and the inside is moist, simply perfect! (Picky) family loves it with vanilla bean ice cream. Thank you for this simple and delicious recipe. Will make again ( :
Made as printed and used your flour blend. Had to bake it almost 1hr 45 and it was still gummy in the centre but did not fall like other recipes. Still delicious but disappointed it doesn’t look like your pic 🙂 my oven is gas so unsure if the temp was spot on or not. Will try again!!
Hi Karen, this one does take a while to cook. Next time, you could reducing the banana slightly or cooking in two smaller pans to see if that helps?
My husband and I love this banana bread! He’s been missing it since he went gluten free. I made the recipe pretty much as is but added about 1/4 cup chopped walnuts. It turned out great.
I sprinkled chocolate chips in the mix just because everything tastes better with chocolate in my opinion. I made this 3x and find it perfect little gluten free interstitial cystitis friendly for me. I use about 1/2 of the recommended sugar and enjoy it very much.
Thanks so much for the lovely review, Kimberly. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I am allergic to almonds. Any suggestions for altering the recipe?
Thanks
Hi Nancy, if not gluten-free, other readers have reported success with whole wheat flour. Otherwise, we’d recommend using a mix of more oats/flour blend in place of the almond meal. Hope that helps!
I’ve tried this recipe 3 times now and cannot get it to turn out, even when following all of the directions 100%. Normally I love your recipes! I have to find myself a different banana bread recipe. It turns out under-baked and gummy every single time — I’d have to bake it until burnt for it to not be underbaked. Maybe a real egg is required for this. I don’t know. I tried both a chia and flax egg and tried both avo oil and coconut oil. Doesn’t matter what I do, it won’t turn out anything like your photo at all. Oh well. I’m glad but baffled that other people have had success with this recipe….I’m known as the best baker in my family too, haha. Just can’t make this one work.
Oh no! Sorry to hear that, Julie! We wonder if maybe your loaf pan is larger? Maybe making a half batch and/or making in two pans would help? Otherwise, we wonder if there was too much banana? Did you measure out the mashed bananas to make sure they were about 1 1/2 cups?
Nope, same size loaf pan as yours (9×5) and I measured the bananas precisely. I followed everything that you wrote 100%. :( Makes no sense.
Are you baking at elevation? That’s our only other guess!
I made this today without sugar, only 3 Tbsp of maple syrup the bread still good : moist and crunchy- sunflower seed as topping- Thank you for this recipe 👍
Anyway, do you have a recipe of Lentil Crackers? I like something crispy, maybe you have an idea ?
Hi Dani, thanks for sharing! We don’t have a recipe for lentil crackers, but we do have a cracker recipe: https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/
This was fantastic even with a few variations and substitutions. I didn’t have any oats so just added more gluten free flour and almond flour. I also didn’t add as much coconut oil and it was still moist. I’ll be making this again and again.
This is the best muffin base. We add frozen whole cranberries and roughly chopped apples.
Thanks so much for sharing, Tara. We are so glad you enjoy using this recipe as base! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I have made this recipe so many times I have lost count. I love it! I often sub out the sugars for honey or maple syrup and reduce liquid just a bit for the difference. Just popped another loaf in the oven and used honey this time. Making for our weekly neighbourhood breakfast get together. And yes up before the crack of dawn!.
Thanks so much for the lovely review, Madonna. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Would this work for small sized muffins (Vegan option)? Or would they become too hard? Guess less cooking time needed?
We think it should work! Yes, cook for much less time- maybe start with 20 minutes? Let us know how it goes!
Good flavor, but way too dry. Also took it out in 55 min as toothpick was coming out dry.
Sorry to hear that was your experience, Rick! We wonder whether maybe there wasn’t enough banana or liquid?
I made this as muffins because I realized too late that I didn’t have a loaf pan. It made about 16 muffins, and I baked them for about 45 minutes, just until the tops started to get some color. I used a flax egg and Bob’s Red Mill GF AP flour, and in half the batter, I added some chocolate chips and walnuts. Turned out perfectly!
Can you clarify the bake time, please? One location in your recipe states:
“45 minutes to 1 hour in the oven and this baby is ready for the taking.”
— And in another spot:
“Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.” This is a 30 minute time range from 45 mins to 1 hr 15 mins!
Mine didn’t turn out so well today. I’d like to try it again though as I think this recipe is probably great, but I have no clue how long to bake it for. I did mine for 1 hr today and it appeared to be done (also did toothpick test) but it wasn’t. :(
Thank you! :)
Will come back to post a rating and a proper review once I try it again with your clarification.
Sorry for the confusion! I have that range b/c different gluten-free flour blends behave differently and GF flours in general take longer to bake. You’ll know it’s done when a toothpick inserted into center comes out clean (a few crumbs are OK, but it shouldn’t be wet).
Hmm ok, thanks. The toothpick test failed me, as did going by the appearance. I will try it again though and bake it longer. :) Thanks.
This recipe is excellent! It’s been the most tasty banana bread I ever made! The texture is also very good! Thanks a lot for Sharing it!
Whoop! We’re so glad you enjoyed it!
Was so excited about this recipe but I only put in 1/4 cup of the flours instead of 1 1/4. Don’t be a dummy like me!
Question, does this recipe really call for 3 and 1/2 teaspoons of baking soda? Seems like a lot and I think it is affecting the flavor?
Hi Kelsey, yes, that’s the correct amount of baking powder, but not baking soda. Baking powder contains baking soda, but also an acid.
Hi
Can you make this sugar free?
Thx
Hi April, are you referring to refined sugar free? If so, you could try subbing the cane sugar and brown sugar for coconut sugar? Let us know if you give it a try!
I tried this with coconut sugar and it was perfect!
This bread is sitting on my stove cooking and I’m feeling impatient!
Question though, do I let it cool in the parchment lined dish or take it out? Decisions decisions!
Let it sit in the pan for 10-15 minutes. Then remove from pan and cool on a cooling rack.
My go to recipe every time I make banana bread with a few slight alterations chia or flax or coconut sugar and always tastes amazing ! Thank you
Thanks so much for the lovely review, Sadie. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
This is our favorite banana bread recipe. We make it regularly and my kid’s love it! Sometimes I’ll add mini chocolate chips for a little treat.
This time I tried adding fresh blueberries and it was amazing!
We’re so glad to hear it, Catrina! Thanks for sharing!
Im new to a gluten free lifestyle but have felt so mich better since i stopped having gluten in my diet. Unfortunately I don’t have oats on hand, but i have everything else!! Can I still make this recipe ?
I absolutely love all the other ingredients and have brown bananas begging to become banana bread. Hope to hear back feom you soon.
Hi Nicole, we would say add more GF flour and/or almond meal. Or if you wanted to wait to get oats, you could also freeze the bananas and defrost prior to use. Let us know how it goes!
I also used flax egg….
I made this yesterday and sprinkled organic brown sugar on top as I always do that for extra sweet crunch! I thought this was perfectly moist and delicious and will make again with a little more sugar in the batter if I don’t have very ripe bananas…I used 3 medium white bananas and the sugar content wasn’t enough. Try this ….it is better than any I’ve ever made!
I did use oat flour instead as I had run out of regular oats….
Wow, yummy! Made it tonight and will definitely make it again. I live in Colorado where there is high altitude and I followed this recipe and it turned out great! I did use regular all purpose flour for the gf flour mix. I used avocado oil, an egg, and the brown sugar with white sugar/coconut sugar blend. Thanks for the great find!
So glad to hear it, Mary! Thanks for sharing!
I haven’t made banana bread since I had to go gluten free a couple of years ago and this may be even better than the one I used to make. I used a bit less sugar than the recipe called for for personal preference, but otherwise followed the recipe exactly. I will be saving this recipe to makeagain, for sure!
Whoop! We’re so glad you enjoyed it, Marina! xo
ARGH! Made the recipe this AM to bring into work tomorrow….and somehow forgot to add the oil…found it in the microwave hours after the bread came out of the oven…..do you think the bread will still be edible???
Ah shoot! I’m not sure. Sorry I can’t be of more help!
Absolutely delicious! Followed the instructions to a t and it turned out perfectly.
I am not a huge banana bread lover but have found some recipes that are ok. I decided to try yours because it was gluten free and my husband loves banana bread. If I could give this banana bread 100 stars, I would! I love it so much! I don’t think I will ever need to try any other banana bread recipe again. This was amazing! I used just a little less sugar because I don’t like things overly sweet. Thank you for so many delicious recipes! I’m thankful for you! You seem to tirelessly create recipes and they are all so good !
Aw, thanks so much for your kind words and lovely review, Nita! We are so glad you enjoyed it! xo
Very simple to put together and Sooooo delicious.
Thank you for the awesome recipes!
Thanks, Lisa!
I made and it was delicious. Def though next time bake the full hour and 15 min
Put in half the sugar and 2 tablespoons of maple syrup
Yummy!
Hey there! We love this recipe. Hands down the best I’ve ever made. We now have 3 children and the third one allergic to tree nuts!! MILD thank goodness! what could i replace the almond flour with ?!?!
Hi Savanna, We’re so glad you enjoy it! We’d recommend using a mix of more oats/flour blend in place of the almond meal. Hope that helps! Let us know if you give it a try!
Can you add more gluten free flour blend instead of almond flour?
We haven’t tried it that way, but it might work. Let us know if you give it a try!
I’ve been making this recipe for several years and I love it! So does everyone else who partakes in eating it!
Thanks so much for the lovely review, Nicole. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
This is a fantastic, super easy to make recipe. It came out perfectly, needed just over an hour to cook in my oven. Not too sweet. Absolutely delicious!!! Thank you!!!
Yay! We’re so glad you enjoyed it, Sarah! Thanks so much for the lovely review!
Hi! Can I substitute regular (NOT gluten-free) 6-grain flour for the gluten-free flour blend or will the texture be affected? Is there another substitute (not necessary to be gluten-free) for the gluten-free flour blend? Thanks!
Hi Fiona, we think that might be too dense as DIY gluten-free flour is more light. All purpose flour would be a better sub, but we haven’t tried it and can’t guarantee results. Let us know if you give it a try!
I did melt the coconut oil but it solidified again when it joined the other ingredients.
Hi Doris, this is generally fine, unless it’s in big clumps. In which case we sometimes heat the batter in the microwave to meld everything back together.
My boyfriend who is GF loved it and couldn’t stop eating! He even said he felt good after! (not sluggish from sugar/carbs – though I put a bit less sugar than recipe said) :)
P.s.: I recommend increasing the size of the starts for rating – it took me some time to find it haha
Ps2: Do you have any plans of having an app? I would love to have it with the option of selecting one or multiple recipes and having a “shopping list” with the ingredients of the recipes + strike/check ingredients already bought! It would make life so much easier and I’d definitely cook more from here :)
Oh also! I can’t find anymore where to subscribe to receive e-mails.
I’m subscribed but want to do for my bf as well. When I click “Subscribe” on top of the page, just give me options to share in Social media, it doesn’t show a box to insert e-mail. Thanks!
You can do so here!
I made this today because I was looking for an easy banana bread recipe that was vegan adaptable if needed. I used Bob Mills Almond Flour (super fine ground), I try to stay away from white and brown sugar so subbed coconut palm sugar for the two used (for 1/2 cup), I used the maple syrup but will try subbing Manuka honey next time. I only had 1 cup of almond meal but it didn’t effect the texture. The almond flour gives it a nice nutty flour that I like but everyone may not like. I might try coconut flour next time as well. I used the egg (not vegan egg this time), cooked for 1 hour in glass loaf pan. I used 3 tsp + 1/2 tsp of baking powder. After reading everyones comments on this not sure if that was correct or not but it tasted fabulous and was super moist.
This turned out to be absolutely delicious. I substituted the cane sugar for coconut sugar and added blueberries to the bread. Was delicious, the only thing was I didn’t read the cooking time properly and left it in the oven for slightly too long. Thanks for the easy to follow and quick recipe.
I love your recipes and this banana bread! I just made it for the second time and am having issues with the baking time. Both times I made a double batch. First attempt I followed directions for baking time and it was undercooked on the inside. This time I started checking the loaf after 1 hour and 20 min (tented loaf at this point because it was already quite well done on the outside) with a thermometer and it ended up baking for a total of 2 1/2 hours! The outside was a bit burned, but the inside was perfect. Also did not add any of the sugars except for the maple syrup. I noticed you used parchment paper in your loaf pan, I did not and am wondering if this could be the cause?
Hi Tasie, for the double batch, are you using two pans or putting it all in one? If one pan, that could definitely be the cause. Otherwise, parchment could help. Or try reducing oven temperature to allow it to cook through without browning. Hope that helps!
The coconut oil solidifies in cool climates. I had to put my mixing bowl in hot water to get it to get rid of the lumps. I haven’t tasted the banana bread yet but I have high hopes.
Hi Doris, thanks for sharing your experience. We recommend melting the coconut oil in this recipe. Hope that helps!
I love this recipe! I’m gluten free and allergic to eggs and dairy so this was perfect. I made a huge batch with friends before Christmas and everyone loved it! I made some of the mix into muffins instead of loaves/bread.
I just made another three loaves for New Year’s Eve. This will be a staple in my household.
Thanks so much for the lovely review, Muna. 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
I love this banana bread and have made it several times!! I don’t always have almond milk at home and so I often do it with regular cow’s milk. I also use coconut sugar as it’s the only one we usually have. I have a batch in the oven right now in a muffin tin! Can’t wait to see how it turns out!
We’re so glad you enjoy it, Anita! Thanks for sharing!
Love your recipes including this banana bread. Always double it to make 2 and freeze the second.
Question: would like to try and use powdered stevia instead of the sugar. Any suggestions to make up the volume lost as the stevia would be 1 tablespoon vs the 1/2 cup of sugar? Thank you
Hmm, we aren’t sure, Brian! Stevia can be tricky in baking. Maybe reduce the sugar by half and sweeten with a little bit of stevia so that the texture isn’t impacted as much.
Hi! I always make a double batch too. I mean, why wouldn’t you, right? I looked at the powdered stevia instructions and it says to use half the amount of sugar. So, in this case, I used 1/4 cup stevia instead of 1/2 cup sugar. In fact, I only used 1/4 cup stevia and no other sweetener (besides the bananas). It’s wonderful!
Hi there,
could I use a shop bought plain gluten free flour rather than making my own?
Many thanks
Yes! We prefer our DIY blend, but Bob’s Red Mill 1-1 GF BAKING Flour tends to be the best store-bought substitute.
If I dont have oats, do I add more of the GF flour or just leave it out? If adding more GF flour, add 1 1/4 cups?
Hi Christina, we would say add more GF flour and/or almond meal. Let us know how it goes!
Hi, another baker asked if the amount of baking powder is 3.5 tsp or 0.75 tsp. You replied that it is 0.75 tsp and that the recipe would be updated but I see that the recipe calls for 3.5 tsp. Wondering which amount I should use? Also, your GF flour blend says xanthan gum is optional. Do you typically use xanthan in this recipe? Thank you, Jonna
Hi there – we will look at it again and make any necessary updates! But otherwise, the recipe is written is correct! 3.5 tsp. Or, if you’re weary you could just add 2 tsp.
xanthan gum is definitely optional!
I love this recipe! I don’t add any of the sugar and it’s still delicious. I make this weekly so sometimes I add chocolate chips or walnuts or whatever I’m feeling. My 4 year old loves it too :)
Thanks so much for the lovely review and for sharing your modifications, Tara. 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
I do not consider myself to be a good baker, but new boyfriend really wanted banana bread so I gave in. I followed the recipe other than using a second bowl to combine the dry ingredients. It was AMAZING! It rose very well and the flavor/texture was really good, too. Thanks so much!
Yay! You sound like a good baker to us =) Thanks for the lovely review! xo
1-Bowl Gluten-Free Banana Bread | Minimalist Baker Recipes
Made this yesterday NO OATS NO SUGAR NO MILK
Added some Greek yogurt
Moist and delicious
Would be better in muffin form
Kids could take to school
Portioned snack
Clever! Thanks for sharing!
I’ve made this for myself and my daughter and her children. It’s delicious! I love the texture. My grandson ate most of a loaf over a couple of days when I made it while visiting. I’m making a couple of these to give to my daughter for Christmas so that she can freeze one loaf for future need. Thanks for sharing!
We’re so glad you and your family enjoy this recipe, Wendy! Thanks so much for sharing! xo
This was amazing my fussy 9 yr old loves its, I will be making more
Thanks for sharing, Tammy! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
I hate banana bread. Bleh.
BUT I had a few very ripe bananas and DH likes it…so…I made this recipe.
This might have made a convert out of me! It was moist, not too sweet, and it had enough banana flavor. It’s one I’ll definitely make again.
I used a muffin pan, per another poster (22min on 350). They made 19 banana bread muffins, standard size.
Chocolate chips went in a few for me, the rest got a brown sugar and toasted pecan crumble on top.
Whoop! We’re so glad you enjoyed it! Thanks for sharing!
LOVE LOVE LOVE this recipe. Have made it lots of times and my family devours it in no time! I am the only GF one in the family but they love it. Always buy bananas when I go shopping just in case no one eats them all week then guess what? It’s banana bread time!
We’re so glad you and your family enjoy it, June! Thanks for sharing!
Hi. I’m unable to have oats, quinoa, millet and coconut due to allergies. What can I substitute the oats for? Can I just add more of the gluten free flour?
Thank you
Hi Elisa, we haven’t tried this recipe without oats, but it might work to compensate with extra almond meal and GF flour blend. Let us know if you give it a try!
Hi I used quinoa flakes at it was fine. Trying brown rice flakes and muffins now.
Thanks for sharing!
How much of the other flours to put if I have no oats?
We haven’t tried it, but maybe half of each in place of the oats.
So Good I have eaten almost a whole loaf in 2 day by MYSELF….
We’re so glad you enjoy it, Erin!
I have oat flour and almond flour on hand. Could I just use these two flours to make this recipe? If not, what should I purchase? Really want to make this and do it right!
Hmm, it’s worth a shot but I think it will affect the texture – potentially gummy? If you try it, let us know how it goes!
This is the best banana bread I’ve ever made I did make some adjustments I added one extra tablespoon of oil I actually use grapeseed oil instead of coconut. One extra egg and one extra banana. This banana bread did not last long everybody that came in had a slice and it was gone in no time
Whoop! Thanks so much for the lovely review, Diana! We’re so glad you enjoy it!
I love this recipe and almost always make it into muffins..it makes about 22 muffins for me usually and I bake them at 350 for 20 min. I like to add chopped nuts or chocolate chips sometimes to change them up but I make this recipe all the time and freeze the muffins for me and my family to pull out and eat on the go.
Thanks so much for the lovely review, Tiffany. We are so glad you and your family enjoy these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Wow! This is an amazing gluten free recipe! My daughter and I are celiac and we love it! my husband and son are even “stealing” slices as they say it doesn’t taste like gluten free!!
It is so good that it is almost impossible to just eat one slice… and when we look at the calories per slice…. it is a little scary!!!
But still soooo good!!!
Thank you for sharing, Julie! So great!
Perfect!
Excellent recipe! I used King Arthur’s GF flour blend, vegan butter instead of oil and baked it in a round pan (I’m moving and couldn’t find my bread pans! ?). Even with the changes, it turned out delicious and very beautiful! Thanks for a great recipe!
Very creative! Thanks so much for sharing, Lea! We’re so glad you enjoyed it!
Can you use this same recipe to make muffins? I don’t have a loaf pan
I think so, yes! Check the comments – many people have had success.
Have you made this with flax egg?
Hi Stacey, many other readers have made this with flax eggs. Scan the comments for their feedback. Or you could also try our Vegan Gluten-Free Banana Bread which uses a flax egg! Hope that helps!
It’s cooling right now so I’ll have to come back later to comment on flavor, texture and taste.
The baking time is spot on – I used 1 hour and a thin knife came out clean, but the prep time for me was definitely more than 10 minutes. It took 10 minutes just to get the ingredients out of the cupboard and fridge plus the necessary utensils, measuring spoons & cups. It’s easy enough to put everything together though, so don’t be put off by the number of ingredients (14) or the fact that it’s probably going to take longer than suggested by the recipe.
Be back in an hour with the rest of my comments :)
Couldn’t wait an hour to taste test, it really smells great.
I subbed as follows: ghee for coconut oil, 1 tbsp maple butter for 2-3 tbsp maple syrup, almond flour for almond meal – not sure what the difference is. Rubbed a non-stick loaf pan with ghee instead of lining with parchment paper. Used quick cook steel cut oats.
It’s very tasty and not overly sweet. I got a fairly chewy bottom crust – could that be the baking time? I wouldn’t change anything next time but the oats – steel cut, even quick cooking, were too overpowering.
I will definitely make this again!
Thanks for sharing your experience, Carol! Let us know how it goes with the rolled oats!
This is a fantastic, super easy to make recipe. I used standard rolled porridge oats and it came out perfectly, needed just over an hour to cook in my oven. Not too sweet. Absolutely delicious!!! I will definitely be making this again! Thank you!!
Making this for the second time tonight–my boyfriend and I absolutely LOVE it. I’m in the midst of a dairy/egg/gluten sensitivity test, and my doctor told me to stay away from processed sugar, so this bread is making me very happy.
Subs:
Flax egg–works perfectly, everything sticks together.
GF steel cut oats–threw them in as-is the first time, worked just fine but a little adventure for the jaw. Soaking them this time for tenderness.
Sunflower seed meal (ground in the food processor)–yum!
GF oat flour instead of the gf flour mix, because I had some on-hand from a friend–can’t tell a difference!
Skipped the brown and cane sugars and pulverized five pitted dates in the food processor with the coconut oil for another layer of sweetness in addition to the honey or maple syrup–DELICIOUS.
Someone was worried about the baking powder, but 3.5 teaspoons was just right for me. I LOVE this recipe. Perfect for breakfast or a mid-afternoon snack at work. Thank you for perfecting this amazing, adaptable bread!
Thanks so much for sharing, Brittany! We are so glad you enjoyed it!
This recipe was great! I used coconut flour in place of a gf flour blend, and added a few tablespoons of coconut. It was a little too dense – but absolutely delicious and was a big hit at the brunch I attended. Most people didn’t realise it was gluten free.
I left it overnight to cool before cutting it as it was very crumbly – thanks for that tip!
Thanks for sharing, Sarah!
The recipe calls for 3 1/2 teaspoons baking powder, is this the correct amount?
We made the recipe, it turned out crumbly & you can really taste the baking powder.
Thanks for your help.
Interesting. Yes, but you can reduce it slightly to 1 Tbsp (3 tsp) total if you’d prefer next time.
Sadly this recipe did not work out for me. I am new to baking gluten free, but not baking in general. This recipe took twice as long to cook then stated in the comments. After the initial 60 minutes the center was found to be gooy still. I continued to bake the bread for another 30 minutes, but I am dissapointed with the final product. Wondering if I need to add more flour subsitute next time since I’m baking at high altitiude? Not sure I want to try it a second time.
Hi Emily, sorry you had trouble here. Yes, altitude can be tricky. May I ask what GF blend you used? Some of them can be quite difficult to work with. Let us know! We’d love to help troubleshoot.
I made this recipe substituting coconut sugar for brown sugar. I also used oatmilk, and went with the chia egg and avocado oil. It turned out SO perfect- texture and taste !! E
Wonderful! Thanks for sharing, Erin! Thanks for sharing your swaps.
I made it and loved it. Substituted a lot because of what I had on hand. I used flax egg. 0% regular milk. 1/3 coconut flour 1/3 homemade oat flour and 1/3 home ground almonds which turned out more like almond butter. I did Splenda and brown sugar. I used 2 tbs of my friend’s bees’ honey. I love it! Dana and her recipes rock.
Aww thanks so much for your kind words and lovely review, Kirk! We’re so glad you enjoyed it!
Hi!
I made this banana bread tonight and while I loved the flavor, the texture just wasn’t there. The top/crust was extremely hard and tough and the inside incredibly dense. Is that how the bread is meant to be? I was scrolling through the comments and noticed someone commenting on the amount of baking powder the recipe calls for.
Is it meant to be 3 1/2 tsp or 3/4 tsp for the 10 slice serving size? I used 3 1/2 tsp as is written and am sure that must have made a difference,
That might have made a difference. Otherwise did you modify any of the ingredients? For instance, did you use our DIY GF blend?
GF blends vary greatly in consistency / texture which does affect the end product.
THIS TEXTURE IS SO GREAT! The oats give it such a good chew! My bananas were super ripe so I left out the maple syrup. I have a slice in front of me now with a big chunk of Kerrygold butter melting on top. Thanks so much!
Thanks so much for the lovely review, Kate. We are so glad you are enjoying 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
Great! Love this recipe. I press chopped walnuts gently onto the top before baking. Delish! Even better tasting than Starbucks’ banana bread.
Great! Thanks for sharing!
I’ve made this bread many times! My husband and three youngish kids love it! It’s not at all your typical banana bread, much more hearty and less sweet. Mine usually turns out a bit crumbly but we don’t mind. This time I tripled the recipe (!) to freeze in slices for breakfasts, lunches etc. I also added cardamom, ginger and allspice along with the cinnamon…still in the oven but smells great!
Wonderful – thanks for sharing!
What else can you substitute the gf flour blend with?
Hi Denise, we would recommend searching the comments for “blend” to see what others have done! We haven’t tried other flours in place of the gf flour blend, but others have mentioned using more almond flour, buckwheat flour, and others. We don’t think other flours would have quite the same effect though.
I made this and its my new favorite. I used all white sugar and used molasses instead of honey or maple. And I baked in 18 cupcakes for 28 minutes. Amazing.
So glad you enjoy this recipe, Sarah! Thanks so much for sharing! xo
My favourite gf banana bread recipe ever! Moist, great texture, great flavour, and delicious. It was so easy to make. I only had brown sugar so substituted the different sugars for brown and it worked just fine. I added shaved almonds on top and it added some texture and flavour.
Thanks for the recipe I’m going to make it all the time!
Thanks for sharing!
This is a tasty recipe. I substituted quinoa flakes for the oats and it worked well. I halved the sugar as I don’t have a sweet tooth and it was great.
Thanks for sharing, Tracey! We’re so glad you enjoyed it!
My family (even my non gf husband) loves this bread!! I love that it has oats and almond flour to make it a little more nutrient dense. I have had to substitute extra oats, oat flour, or more gf flour blend when I don’t have the almond meal on hand and it still turns out delicious! Thank you for the recipe!
Lovely! Thanks for sharing, Michelle!
What can I substitute the almond meal for?
Hi Lulu, w’d suggest a mix of more oats and GF blend! Half of each, perhaps? Or another seed meal, such as sunflower, or even walnut meal. Let us know if you give it a try!
My daughter is allergic to tree nuts, what can I use to substitute the almond meal? Will this work with just oatmeal?
I’d suggest a mix of more oats and GF blend! Or another seed meal, such as sunflower, or even walnut meal.
Fantastic loaf! Couldn’t find almond meal but managed, great recipe as always ?
could I sub wheat bran for the oats?
Hi Janet, we haven’t tried that and aren’t sure whether it would work. It may change the texture and consistency. Let us know if you give it a try!
THE BEST!!!
This was the best banana bread I have ever had! I didn’t have gluten-free flour (not gluten-free), so I used a little bit of white flour I had and extra almond flour and it turned out great. Highly recommend the recipe!
I printed this recipe AS SOON AS I saw it and had to make it. I don’t generally leave comments on recipes I / we make but this one was so good I had to. My daughter and I made it a while later and OH MY! SO SO SO GOOD! I’m looking forward to making this again in muffin form too. We didnt wait for it to completely cool, we wanted it a little warm still. So glad we did, it was delicious.
Thank you for yet another wonderful recipe!
So glad to hear you enjoyed it, Jena! Thanks so much for the lovely review! xo
Could I use tapioca or coconut flour? Don’t have any other GF options currently ?
Hi Gaby, hmm, we aren’t sure it would turn out with just those two flours. You may want to check out the comments section to see how other readers have used coconut flour in this recipe. Hope that helps!
Is there any sub for the almond meal? Unfortunately nut flours just do not work for my stomach.
Hi Emily, we haven’t tried it, but would recommend adding more oats, some flax seed and some more GF blend to compensate. Hope that helps! Let us know if you give it a try!
I have an allergy to almonds. Could I use coconut flour instead?
Hi Alisia, coconut flour doesn’t work well as a 1-1 sub in gluten-free baking. We would recommend hazelnut meal or walnut meal. Hope that helps!
This is PERFECT. Not too sweet, nice consistency, and super yummy flavor! My go-to banana bread recipe!
The bread came out great. Good texture and flavor. Substitutions: flax egg (probably 1.5 tbsp : 3 tbsp water), 1/2 cup mostly white sugar (not enough brown), no vanilla, maybe a tad extra cinnamon. I lined pan with parchment and greased with coconut oil. Planned to bake for 1hr 15 but late start in breakfast had me take it out just past an hour. Took it out of pan after 15 mins and let cool top down on parchment. Sliced when still warm and was fine not crumbley to cut. Everyone loved it!
This is a very reliable and forgiving recipe. I great family favourite. Thanks so much! The past two time I’ve made this I’m doubled the recipe and used peanut powder instead of almond. It still works very well!
Thanks so much for the lovely review and for sharing your modification, Caroline. 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
Best GF banana bread I’ve tried so far (and I’ve made A LOT of dif variations)!! I only used coconut sugar as my bananas were super ripe. I used rice milk instead of almond milk, oat and almond flour mix, and added bluebs! It took an extra 15 minutes to bake, maybe it’s my oven. But it finally came out nice and dense and chewy! Seriously so happy I finally found a go to GF banana bread w/oats
Thanks for sharing!!
Yay! with little substitution, This turned out so great! Im just starting out again to go GF. But I had no ingredients for the gluten free flour blend, only had GF BOBs Mill pancake mix lol. I wasn’t sure, but tried anyway. I adjusted the Baking powder(since it already had it) & added 2 tsp only. I also factored in that the mix had sugar in it, so eliminated the 1/4c sugar here and just used 1/4c brown sugar and 1Tbsp honey. Also added dark choc chips. Everything else I followed. I didn’t tell my family until later after they had half (I always made regular banana bread w all that sugar&butter). Everyone’s trying to eat better. They were surprised this was a healthier GF version! Will def make again, just gotta go shopping for other GF flours this time haha
Thanks for sharing, Kat! So glad everyone enjoyed it! xo
Totally delicious!. I made it this week, i added just the middle of the sugar, and 2 tbsp of the coconut oil, used honey in place of maple syrup. Also i changed the almond meal for chopped almonds in less quantity that it shows in recipe and like the texture that it gave.
Another important fact is that the time of cook was 90-100 min.
The result was a very delicious, healthy, satiable banana bread!
Thanks for the recipe, next time im going to try the vegan way!
Thanks for sharing!!
This is a wonderful recipe. We’ve made it several times and its a real hit with everyone. As I can’t eat oats I substituted these out for coconut flakes and its great. We’ve also done it with a quarter cup vegan choc chips too and its even better. Would highly recommend.
Thanks so much for the lovely review and for sharing your modifications, Karen. 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
So….. I did well with this recipe but made one giant mistake. Forgot that I had no oats or quinoa. Sigh. I used one cup shredded coconut for texture and moisture control and I’ll be; it worked. A little crumbly but yummy. I also used frozen and then thawed bananas so they had lots of juicy browness. I did add a teaspoon of ginger too.
I too rarely use the same banana bread recipe, often searching ideas based on whatever ingredients I have to hand when I have wonderfully overripe bananas that are well past their best for eating on their own. This one worked out perfectly – I didn’t have an egg, so I used three tablespoons of aquafaba, whisked until frothy, instead. (Of course, I then had to figure out what to do with the chickpeas, but they’ve since gone into a veggie curry!) The oats make the loaf a tad chewy, so next time I might leave the mix to rest for a while to allow the oats to soften, then add the baking powder last to “activate” it as a raising agent just before baking. I had some lemon cream cheese frosting left over from a birthday cake I’d made the previous weekend, so I used that to top the loaf, making it more a tea bread than a breakfast one – lovely with a cup of tea for an afternoon pick-me-up. I reckon this is a recipe that could be experimented with – I did wonder while grating fresh ginger for the curry whether a teaspoon or two of finely grated ginger might work in the banana bread mix, for example. Something to try next time!
Perfect recipe as always!
Thanks, Bobby!
Could I make this recipe without the oats?
Hi Lani, we haven’t tried it, but it might work to compensate with extra almond meal and GF flour blend. Let us know if you give it a try!
Really liked this one. Doesn’t taste too ‘Free From’ – the oats and almond flour make a lovely texture. Definitely doing this one again. Might try adding cardamom. Cheers Chef !
This recipe is a staple for us, among many on your site! Its so dang good!
Thanks, Brittany!
I made it this morning, using a flax egg instead of a real egg. Absolutely perfect! Holds together perfectly! And I omitted all sugar entirely except for 2 table spoons of maple syrup. But, added 3/4 cup of chocolate chips. It is so good!!! Thank you for the recipe!
Yay! Thanks, Milla!
I added another egg to make it hold together better and 1/2 cup chopped walnuts, put in muffin cups 1/4 cup each making 20 muffins at roughly 170 calories each. Cooked for about 30-35 minutes. Easy to freeze and take out one at a time and still the great GF and flavor of your original recipe! Thank you so much for sharing.
Yum! Thanks for sharing, Lisa!
As always with MB recipes, this bread comes out amazing 100% every time I make it! I do not make it GF, but instead use white whole wheat flour as a sub for the GF flour blend. Love MB recipes!
Aww thanks so much for the sweet note and lovely review, Sara! xo
Hey Dana and Friends!
In case anyone is looking for some other options, here’s what I’ve changed and it turned out delicious (still vegan and gluten free):
1. I omitted sugar completely
2. I used tahini instead of peanut butter
3. I used oil which formed on top of tahini instead of avocado oil
4. I added cinnamon
5. I used rice, brown millet and potato starch instead of ready made blend and almond meal as i wanted to keep it lower in calories
6. I used baking soda instead of baking powder
thank you so much for sharing it was a great base recipe that allowed to me have fun and experiment with what i had handy!
Thanks for sharing!
I LOVE this banana bread! IT’S SO GOOD. It has such a great texture and flavor! I’ve been using it for years…I figured I should finally leave a review. I’m mixing some up right now?
Usually I swear by MB recipes but this turned out raw, mushy, inedible after an hour and fifteen in the oven. Could it be my one substitution of blanched almond flour instead of almond meal? Could it be our low altitude? Dunno, but bummer! Our chickens will enjoy it :)
SO strange. Perhaps the altitude. Did you change any other ingredients, perhaps the GF flour blend?
No, I used your blend and am still boggled as to why we ended up with mush. I’ll try the other recipe you recommend in the other comments, I’ve got a lot of faith in your recipes.
Thanks, Melody!
Love the bread but it was a bit dry , what can I do to make it more moist?
Hi Beth, if it appears too dry, you can add additional liquid (dairy-free milk).
Perhaps your baking powder was old or omitted. BP must be fresh and is very important in this recipe. Check your baking powder date.
dang soooo goood. I made w/ flax egg instead of real one, used all purpose flour instead of GF, and i sprinkled some chocolate chips into the batter. Also had an extra brown banana and sliced it and put it on top. and i halved the sugar since my bananas were suuuuuper ripe and cuz chocolate.
My son that prefers eating baked goods with gluten thought this was really good. I used almond meal, oats, and a rice flour blend.
I made this today and followed the recipe exactly as written. Turned out too dense, sticky and strangely under baked. It was in the oven for over an hour and toothpick
came out clean. Looked exactly like your picture until I cut into it after it cooled. Such a bummer as I was hoping to add it to our Easter menu! Also, I know it says that the nutritional information is estimated, however when I plug this recipe into MFP it is 306 calories per slice. That’s quite a difference.
Sorry to hear you didn’t enjoy this, Nicci. Perhaps you will prefer our newest Banana Bread recipe! Hope that helps! We will revisit the nutrition info and make changes, as needed- thanks for letting us know!
I love this recipe, it turned out really well. The whole family liked it, not just the gluten-freers. I can’t eat almonds so I replaced the almond meal with sorghum flour (it has a similar texture). I also used sunflower oil instead of coconut oil as I’m sensitive to that as well. Thanks for the brilliant one-bowl recipe.
I made the vegan version, using a flax egg, and also two other substitutions:
– 1/2 cup of chopped packed mejool dates or fresh dates (a little more moist than mejool), instead of the sugars and maple syrup
– 3 tablespoons of almond butter, instead of the oil.
The loaf turned out fantastic. I blended the dates with the almond milk in my nutri bullet, to get a smooth consistency. The loaf was plenty sweet, because I used very ripe bananas with completely brown skins, so they had lots of sweetness. The consistency of the loaf was nice and dense, with a rich banana flavour. Baked to perfection in exactly 1 hour 15 minutes. I will definitely make this again.
Forgot to mention, I used Robin Hood Gluten Free flour blend, not the specific blend mentioned in the recipe, because that’s all I had on hand.
Yay! Thanks for sharing, Lydia!
Delicious!! I changed the sugar to coconut sugar, used coconut oil and used GF self raising flour, but apart from that stuck to the recipe …easy to make, moist and yummy!! Looks just like your pic! Thank you for sharing!
Unfortunately, mine came out dense – nothing like the picture above. Great, subtle flavour still but quite heavy. Wonder where it went wrong ?
Hi Tonie, we wonder if it was the type of gluten-free flour? We prefer our DIY Gluten-Free Flour Blend: https://minimalistbaker.com/diy-gluten-free-flour-blend/
I made mine with baking soda and some apple cider vinegar, as I realised halfway in I’d run out of baking powder. Came out delicious! Thanks for another wonderful recipe :)
I made the recipe and now in the trash. Usually I have great results with Dana’s variety of
delicious recipes, a BIG fan. But this came out to dense, heavy, undercooked after hour15 min. Back in oven for another 20 minutes, still not like above pictures. I hesitated to add 3 bananas (same size as pictured in above) as for my Banana Bread recipes 2 are enough. Think if I used only 1 1/2 that would have made for a better result similar to pictured. Also these are low in flavor. It needs 1 tsp vanilla, 1 tsp
cinnamon, and use the coconut oil vs. avocado, lends more flavor. Hope this helps the next persons attempt.
Sorry to hear you didn’t enjoy this, Trish. Perhaps you will prefer our newest Banana Bread recipe! Hope that helps!
Tks will give it a try.
I love your recipes and would like to try your gluten-free banana bread. I’m not fond of oats. What could I replace them with? Thank you, Suzanne
Hi Suzanne, we would say add more GF flour and/or almond flour. Let us know how it goes!
I completely forgot to add almond milk (or any kind of milk), and it cooked beautifully in about 50 minutes and I was able to cut it warm (I couldn’t wait because it smelled so good!!) Its fantastic. Next time will skip the liquid on purpose. :)
I’ve spent so much time reading the comments on this recipe, cos I find it tricky, and a bit annoying if I’m honest. I liked it because of the simplicity of the ingredients and because it looked so delicious then you go to the GF flour blend; why would anyone choose to add such a complex way of making GF flour is beyond me.
Most of the comments are about people substituting this or that, which basically changes the recipe completely – and yes, I understand you can use it as an inspiration, but then you’re not really getting what you’re seeing or tasting what you should be tasting. Which is pretty much what a recipe is about.
The reason I’m annoyed is because I made it last week and it was the most banana-y and the most bread-like banana bread I’ve ever made, so not knowing the ‘right’ ingredients to use or what to expect with each different type of flour, is a shame. There is a small chance an ‘amateur’ baker would have four(!!) different types of flour in hand to create that GF flour blend or they might not be able to afford to order potato starch online.
Since this has obviously been a very successful recipe, could I please kindly ask you to update it with recommendations for those who don’t have/can’t make that specific blend? A lot of people have been adding coconut flour, so perhaps a section about how to use that instead, would be very helpful.
Apologies for the rant and greetings from London :)
This turned out perfect. Our new favorite recipe for banana bread. I made it exactly as written and it turned out just like the photos. Perfection, thank you!!
I made this in my stand mixer and unfortunately is turned out so gummy. I’m not sure what went wrong. Maybe adding the baking powder directly to the wet? My boyfriend and I will still eat this, but not sure I would gamble the expensive ingredients again :( I really did want this recipe to work out since the pictures look so tasty!
Did anyone else have issues with texture?
Hi Emma, sorry to hear that happened! We wonder whether it was the type of gluten-free flour blend? We prefer our DIY blend for best results! https://minimalistbaker.com/diy-gluten-free-flour-blend/
I am trying to avoid using cane sugar is there any substitute I can use? Thanks!
Hi Camille, we haven’t tried it with a different sugar, but think coconut sugar would also work. Hope that helps! If you give it a try, we would love to hear how it goes!
I used coconut sugar! Was perfect ?
How do you measure the almond flour. Do you pack it firmly? I don’t. I’ve made this several times and again today, and it is slightly wet at the end of 65 minutes. This might be a factor. Cooling it in the pan helps to firm it up. I make it exactly as written.
Also, I notice since I printed the recipe last July(2018) a freshness window and freezer time have been added. Do you recommend storing on the counter or in the refrigerator ?
Thank you for this delicious recipe.
Hi Maria, thanks for the review! We use almond meal instead of almond flour in this recipe and do not pack it firmly. Another idea as to why it could be turning out slightly wet is the size of the banana- perhaps try slightly smaller bananas next time? Hope that helps!
I made this. I smashed walnuts into a meal as a substitute for the Almond meal. Also I used half & half instead of Almond milk. Just using what I have on hand. Also I added a extra 1/2 banana. It turned out fabulous!! I cooked on 350 degrees for 1 hour 15min. Let completely cool 10-15min. Delicious! My husband ate 3 large slices!
Whoop! Thanks for sharing your process, Cheryl! We’re glad your husband enjoyed it :D
I made two loaves of banana bread for my family; this one and another that was not gf. I wanted to see which one they prefer. We are a family of four and then likability factor was split down the middle. Hands down in my opinion this recipe won 1000 times over. I love the taste, texture, ease of putting it together, and the ingredients were easily available in my pantry. My bread looks just like the recipe shows and I will make it again and again. Thank you so much for this perfectly tasty and healthy recipe. ?
First time making a gf banana bread and I’m so thankful to find this recipe. It came together so easily and baked for 65 min. Looks stunning and smells oh so yummy. I used a cake tester and it came out clean so now it’s resting for an hour. Taste test will be later but I can say that the batter was an exciting indicator ?
This is by far the best recipe I have tried. So easy, moist, versatile in substitution and healthy. I have done so many swaps of ingredients and each time it turns out delicious. I have added a crumble mix of oats, chia seeds and pumpkin seeds to give it that little bit of texture instead of adding to the bread. Result was awesome. This loaf never lasts a day in our house. Thank you.
I double the recipe and basically followed it. I added semi sweet chocolate chips too it about 1cup ( just pours them in lol) I used regular granulated sugar for the cane sugar. I did put two TBS of maple syrup. All gluten free not vegan, used two duck eggs. Almond milk was used but didn’t quite have enough baking powder ran out had 3/4 of it. Threw in 1 tsp of baking soda. Anyways awesome banna bread will make it again. My family all loved it!
Great! Thanks for sharing, Debbie!
I just made this delicious banana bread! It is the best ever! Yum! I didn’t add any milk and it came out fluffy and just perfect! I also placed double the oat flour instead of almond flour. Thank you! :)
Just found this recipe in a google search and Oh… My… Lord this is the best banana bread I have ever made. This is the only recipe I will ever use now! Thank you!
I absolutely loved this banana bread. I’m new to gluten free and found the recipe both filling & delicious! It makes 10 decent sized slices. I used 2 T maple syrup + 1 T honey in my mix and really enjoyed it. The bread looked beautiful and cleanup was a breeze.
Yay! Glad to hear that, Michele!
I made this once already and it was incredible! I have my second pan baking right now. I added just a little more cinnamon this time to add a little more of that flavor. I just greased the loaf pan with avacado oil rather than using parchment.
Is it possible to add some chopped pecans or maybe even chocolate chips or maybe even both to this recipe?
Yes! Both sound delicious.
I have made this recipe twice and love the taste but can’t seem to get it to cook in the middle. I covered the top when it browned and cooked an extra 20-30 minutes and it’s still sticky and raw in the middle. Any suggestions?
Hi Alison, we wonder whether the type of gluten-free flour blend is impacting the texture? We prefer our DIY blend for best results: https://minimalistbaker.com/diy-gluten-free-flour-blend/
My family love this bread. I have subbed the almond meal for dessicated coconut and its just as tasty and a little lighter in texture…. yum
I made this recipe today and was happy to find it turned out perfectly!!
Some modifications were made: I used 2 ripe bananas and 1 green tipped banana, 2 tbsp of honey, 1 1/4 cup of regular all purpose flour instead of gf, and an egg. I also kept my oven on about 30 minutes prior to making it to prevent the middle of the loaf from being undercooked and it turned out perfectly.
Thank you Minimalist Baker Team for sharing perfect recipes.
And I also used flax milk instead of almond milk.
Looooove this. Used 3 large bananas and regular old fashioned oats. Came out very moist. Very dense but totally delicious. After 25 minutes I covered with tin foil after reading comments about the top being burnt and mine came out just right. Will definitely make again!!
I made this recipe and it turned out perfect!! I baked for 60 mins and texture was great and the inside was moist, but def not wet. Great gf banana bread recipe to add to the book! I have also made it subbing cashew meal (ground cashews) for the almond meal and it still turned out great!
This recipe turned out great! I had only one banana so I added the extra teaspoon of maple syrup and a dollop of vanilla yogurt. I also used sweetened vanilla almond milk and only 1 cup of oats because the oats I have are hearty. I loosely covered the top with foil for the last 15 minutes of baking and it was perfectly brown on top. Forgiving, delicious and easy recipe. Thank you!!
I am giving up on this recipe. I’ve made it twice in the last month and both times it comes out beautiful and golden on top but gooey inside – the toothpick comes out clean and everything. The second time I cooked it for an additional 15 minutes, and it still came out undercooked inside. I even have an oven thermometer, so my oven temperature isn’t off. I don’t get it. I love this site and recipes, but this bread is disappointing (and frustrating).
Sorry to hear that, Steph! we wonder whether the type of gluten-free flour blend is impacting the texture? We prefer our DIY blend for best results: https://minimalistbaker.com/diy-gluten-free-flour-blend/
Great recipe!! I did bake full time and even let it sit in pan a little longer because of the moistness of batter. Waited to cool before cutting. (I had overripe bananas but this recipe was not overly sweet with full 3 Tbsp maple syrup.)
Next day, toasted slices in pan for a little crunch, spread with butter and honey- was delicious!! Huge hit!
Love it! After reading other comments, I baked for one hour, then covered with foil for another 15 minutes. Then, by some magic, I managed to wait for it to cool before digging in! I thought being vegan would mean no more baked goods, or only from fancy vegan places in the city…but with your blog I can make my own delicious things!
I made this recipe using the Minimalist Baker recipe for GF flour blend, white sugar, 2 tbsp of maple syrup, flax egg, and I added a cup of fresh blueberries. I made them in a mini loaf pan, which took 48 minutes for super moist banana bread (covered with foil near the end so they wouldn’t get too brown).
Next time I will cut the white sugar to 1/8 cup since my bananas were very ripe. I’ll also reduce the salt to just under 1/2tsp, as the 3/4 tsp was a bit too much for me.
Overall the recipe was absolutely delicious! You can’t tell at all that it is GF and vegan, the texture is great! I will absolutely make this again!
Thanks for sharing, Brie! We are glad you enjoyed this recipe.
Such a beautiful loaf! Nothing is better than warm banana bread. Nothing. delicious recipe
I know right!? We are so glad you enjoyed it!
Love the recipe! I ended up having to substitute a lot (didn’t have enough almond meal, left out all dry sugar and used about 2 tbsp brown rice syrup instead, added some cacao powder and chocolate chunks) but it’s a great base recipe in any case! Next time I will try without chocolate and see how it goes :)
This turned out really well for me, and my flatmates were all impressed that it was gluten free! I did make quite a few substitutions (poor uni student) with what I happened to have on hand. I subbed butter for the oil, used only unprocessed can sugar, pancake syrup for maple syrup, skim milk instead of non-dairy, and since I had no almond meal I just divided the necessary amount among the gf flour and oats. Despite cooking it in a totally macgyvered tinfoil baking pan, I had no trouble with the cooking. I did put a little tinfoil hat on the bread for the last 20ish minutes because it was looking a tiny bit dark and that seems to have done the trick. The result was a great tasting banana bread with awesome texture, moist and perfectly sweet. I will say my version turned out a little crumbly but I attribute that to my ridiculous substitutions. All in all I think this one is a winner! I will definitely have to try making it properly sometime!
Thanks for sharing your substitutions, Claire! We are glad that you and your flatmates enjoyed this recipe :)
Absolute perfection! I followed the recipe exactly opting for egg, coconut oil, maple syrup, almond flour rather than meal and unsweetened almond milk. I did add 1/2 cup of Enjoy Life semi-sweet mini chocolate chips. I baked it in a 9″x5″ loaf pan for one hour. I also bought all the flours to make the GF flour blend suggested and made a large batch so I can bake with ease. Thank you so much for this recipe. I had been using the same (wheat flour) banana bread recipe for 15 years but due to gluten sensitivities in our family, this is our new favourite. Thank you for this easy and delicious recipe. I look forward to trying the other GF ones.
Yum! Finally a GF recipe that tastes better than the original! I swapped out stevia for the cane sugar and almond flour for the almond meal (couldn’t find at my store) and made these as muffins (less cooking time). LOVE these and will be making again soon! Thanks!
Oh – Also used store bought GF flour (time saver)! :)
Yay! Thanks for sharing, Michelle!
This is a very versatile recipe. I made this last night with ingredients that I had on hand and it was incredible! I wanted more of a dessert than a breakfast so i added a few chocolate chips, and had to make the following substitutions: whole wheat flour instead of gluten free, organic oats instead of gluten free and I didn’t have brown sugar, so i just skipped it and had less sugar over all. It came out a little gooey in the middle, but if i had baked it longer it would have been perfect.
I will be making this again and again!
Thank you for sharing your recipe changes, Kimber! Next time, bake for a little longer and you should be good to go.
This bread was amazing!!! Thank you, thank you!! Best GF banana bread I have made. I also made it with a flax egg due to allergies, and it turned out perfect and delicious! I baked it 65 minutes and it was slightly golden on top and perfect in the middle.
Thanks, Stacy!
Dana — you are a genius. Whatever it is they’re paying you, it’s not enough! My 7-year-old son has been diagnosed with gluten, dairy and egg allergies and he doesn’t eat meat, so your site has been a godsend for me. We’re all eating so much healthier now because of you. I made this banana bread and he LOVED it. Oh! And for those confused about how to get almond meal, I just made my own by taking 1 1/4 cup of raw almonds and throwing them in the food processor until I got a flaxmeal-like consistency. Worked beautifully. Thank you for bringing so much goodness into the world!
Hi,
I tired making this with regular flour using 2 1/2 cups and 1 1/4 of oats but it came out kinda dry and not very much banana flavor. Do you have a recommendation for how to make this with regular flour?
Thanks
Hmm in future, adding another banana should help!
I’m allergic to oats and find that substitutions are recipe-dependent. What would you recommend as a sub in this one?
Hi Megan! I would just compensate with extra almond meal and GF flour blend. Hope that helps!
Just made this today. Amazingly delicious. We are not gluten intolerant, so will make it with whole wheat pastry flour next time.
Let us know how it goes, Anne!
I’ve made this several times and finally nailed it! One thing is I do add walnuts and golden raisins. Baked in my toaster oven for 40 min at 350
I AM A BIT confused by the maple syrup directions… Says to add depending on the ripeness of the bananas…………DOES THAT mean add if they are not ripe????
Keep the recipes coming!