Three bananas. One Bowl. Zero gluten. Let’s do this.
You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
Friends, behold: 1-Bowl Gluten-Free Banana Bread.
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (which can be subbed out with just about any gluten-free blend).
This recipe is forgiving in that the type of GF blend you use doesn’t really matter as much since there’s two other dry ingredient components evening things out. And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend.
45 minutes to 1 hour in the oven and this baby is ready for the taking.
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
This bread is:
Hearty
Perfectly moist
Loaded with banana flavor
Just sweet enough
Spotted with oats and almond meal
Slightly nutty
Incredibly satisfying
& Altogether dreamy
Trust me, you’re gonna love this bread. Enjoy!
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 or dairy-free milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
Instructions
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Preheat oven to 350 degrees F (176 C) and line a 9x5-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
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!
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 ?
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
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?
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.
Hi, in your blog up at the top you say to pop this in the oven for 45 min to 1 hour. But then below in the actual recipe you recommend 1 hour to 1 hour and 15 min. Which is it? Thanks so much!
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?
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).
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!
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!
Yes, add maple syrup if the bananas are less ripe as they become sweeter as they ripe!
Instead of using the gluten free flour blend, can I just use more almond meal? So 2 cups of almond meal?
We wouldn’t recommend making it with just almond meal but see the above comments for tips!
I made this bread last night and am very disappointed :(. I used a chia egg and followed the recipe exactly. It rose in the oven but fell when it was cooling. This morning the bread was dense and tough. I baked it for the full time and it was golden/dark brown on the outside. Any idea where I could have went wrong?
Hi! I make this and your pumpkin bread ALL the time. I’m a school librarian and word spreads throughout the school when I arrive with a loaf of one or the other. For tomorrow I threw in some walnuts and some chocolate chips. Yum! The non gf people love it! I tend to make it in smaller loaves so a new one can be cut each day. Thanks bunches for these go-to recipes and helping me coax visitors to the library.
I’ve made this recipe three times, with three different variations! First, I made the recipe as directed using a flax egg. Second time around, I used a flax egg again, but omited the sugar and used a bit more maple syrup for a natural sweetness. Third time, regular egg, subbed melted European butter for oil, baking soda, and butter milk (a bit more dense and rich, with all the gluten free goodness)!! All delicious!!
I made this and the flavor was really good, but it seemed to have turned out too dense. I’m not sure if this is how it is suppose to be. I did substitute the almond meal coconut flour, but I’m thinking that was a bad idea. I looked through the comments and I’ve seen where it was done and used three eggs and 3.2 oz of applesauce. I do wish it was a little lighter… maybe I’ll try again without coconut flour.
Hi Emily! Yes, that was likely the case. Coconut flour is super absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour requires that you adjust the amount of liquid and eggs added! A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. If you try the recipe again using almond flour, let us know what you think!
Hi, I’ve made this loads of times and love it.
I’ve made it completely gf by using gf oats and almond powder, I’ve cut down the sugar as much as possible and have put a bit of dark treacle in it when I don’t have maple syrup. In addition, I add all sorts of other goodies; flax, linseeds, pumpkin and sunflower seeds and desiccated coconut. I also sprinkle flaked almonds on the top before baking. I have to admit I treat this more like a cake now than bread!
One question, the amount of baking powder, your recipe says 31/2 teaspoons, that can’t be right because it would taste awful… Do you mean 3/4 tsp because that is what I use and it works fine. Perhaps you could let me know though. Many thanks for great recipes!
Yay! Thanks so much for sharing your recipe changes, Lara! And yes, you are correct. We’ll get that fixed right away!
This looks yummy! I would turn these into “muffin tops”. They will cook quicker and be like a cookie ?. This might help with the burning issue. Plus they get done quicker ?.
Thank you for this recipe! It is my absolute mainstay for a failproof feel good banana bread. I halve all the measurements because I can never finish a full loaf before I goes bad but still use a full egg and it turns out fab. Ive swapped with sugar containing stevia (both brown and caster) and agave syrup so I’ve managed to halve the measurements for these as well!
Hello, Can I use the same amount of buckwheat flour written in the recipe instead of gluten-free flour blend?
Thanks,
hmm I doubt that would work. But if you try it let us know!
Not a fan. Waste of expensive ingredients. Cooked on outside pudding like on the inside.
Sorry to hear you had some trouble with this recipe, Jemma! 99% of people have had success with this recipe so I’m not sure what went wrong. I never want people to waste supplies! That’s the worst. If there’s any questions you have regarding what might’ve happened, I’d love to help you troubleshoot.
Due to popular demand, I have been making this banana bread every Sunday. I am gluten free, but everyone who tries it asks if they can have more….they can’t tell it is GF. Great way to use up the leftover bananas. The only modification I make is tossing in a cup of frozen cherries. I have a convection oven…no issues with doneness. Thank you!
Yay! Thanks for sharing, Cindy!
Really good smoothie I like it a lot this is my favorite smoothie
Yay! We are glad you enjoyed it, Tanisha!
I make this time and time again and its absolutely delicious! It takes a bit to cook but just put foil over it like the others said. Thanks for the recipe, it’s very forgiving because I don’t really measure ingredients and turns out fab every time for me! The foil helps a lot to put over it because it does always take me about an hour twenty five.
Can I omit all of the sugar?
Scan the comments above for tips!
It worked! Best GF muffins I ever had. So excited to try others from you. Thanks
Yay!
They are in the oven and I forgot to add the almond milk! Looked so wet I thought I did it. Well, we shall see. If not, I’ll try again another day:)
This came out perfectly and the family demolished it so fast!
My only alterations were to leave out the 1/4 cane sugar (didn’t replace with anything), and because i didn’t have quite enough almond meal in the cupboard i used a mix of almond and coconut.
I cooked it in a round cake tin for about 45min. Came out perfectly cooked, perfectly moist, and perfectly delicious! Gluten free baking can be so hit and miss, this was all hit :)
I added some vegan chocolate chips and a little shredded coconut…..yum! Everyone loves this bread, gets “I can’t believe its gluten/dairy free!” raves all the time. I have made this 5 times and its just the best recipe, thanks so much!!
This was delicious! I loved it. I skipped the coconut oil and replaced the sugar/syrup with dates syrup (only half a cup). I added walnuts and it was an amazing addition.
Ummm this was delicious! My company brought over 5 large brown bananas this weekend that I couldn’t look at without thinking, banana bread! So I searched the web and found this great adaptable recipe! Since there was more bananas then the recipe called for I doubled it and was really nervous as it baked. With a few substitutions it still turned out great. Used coconut sugar instead of cane and brown. Used half honey and half maple syrup. Stuck a chia and a flax egg in there instead of two eggs (recipe doubled). Then added pumpkin spice, allspice and a smidge more cinnamon per another comments suggestions. We all loved it! Thanks!
Yay! We’re so glad you enjoyed it, Paige!
remember not all baking powders are Gluten Free! Check the label :)
Making this as soon as I get home! Since the weather is getting warm, I think it might be fun to play up the tropical a bit and use coconut milk and sub ginger and cardamom in place of the cinnamon…
Great idea, Cheryl!
Thank you so much for showing banana quantity in cups! We grow smaller varieties than the standard Cavindish, so “3 medium bananas” doesn’t apply to us, lol.
Hi Dana! I make so many of your recipes, but had to comment on your gluten free banana bread…..This bread is nothing short of phenomenal! Pretty loaf and crumb is better than one with gluten and alternative ingredients. I ground my own almond meal and ground the oats for a finer consistency. This bread is divine and I will continually use your recipe and pitch out ALL the church-lady recipes! Thank you for your love of fresh and simple recipes! Keep cooking up “food for thought” for those of us who need to branch out from how we learned certain products and want to be healthy, creative and enjoy delicious food!!!
We’re so glad you enjoyed this recipe, Debbie!
Sadly I made this recipe to the T and I cooked it for an hour an half and it was raw in the middle.
Hi Gina! Did you use frozen bananas by chance? Other readers have found that using frozen has resulted in a gooey/raw middle. Check the comments above for suggestions!
Hi there any chance you could tell me what a good substitute for the Almond meal might be? My little one is also allergic to nuts. Thank you so much
Hi! Check the comments above for suggestions!
Second time baking this baby and it was delicious!
Since almond meal is quite expensive in Brazil would it be ok to use only gluten free flour and oats?
Thanks!
Forgot to mention that I used only coconut sugar and maple syrup. It was very yummy.
Thanks for sharing, Lina! We’re glad you enjoyed it.
Hi Lina! Check the comments above for suggestions as others have experimented and will be of help to you!
Hi has anyone tried to use plant protein or protein powder to replace some of the flour/oats/almond meal? How much did you use and How did it turn out? Thanks
This is my go-to banana bread recipe I’ve been using for years now. There’s something so delicious and wholesome about the combination of almond meal and oats in this recipe. I’m not GF, so use either whole wheat or all-purpose flour, whatever I have on hand. Baking as a loaf, or as muffins for ~35mins, comes out perfectly every time. I sometimes throw in some dairy-free choc chips if in the mood. Love it! A++
Yay! We’re so glad, Rebecca!
Hi! I have loved every recipe I’ve tried of yours; thank you for all the work you put in.
My question is have you ever used banana flour with these? I just picked some up and wondered if it would work or be too much of a good thing! Lol.
We haven’t! But if you give it a try, report back on how it goes!
Yum! I’m very happy with how mine turned out! I admit with the first bite, i thought it would have been more banana-y tasting and a little sweeter with all those sugars. But after my second bite, i really enjoyed it’s hearty nature! I think this is my favorite hearty quick bread yet!
I used up 6 long time frozen over-ripe bananas (measured approx 1.5 cups) and made it with whole milk because that is what i had. I used Bob’s Red Mill All purpose Gluten free flour and added 1 tsp. xanthan gum. I baked it in a glass bread pan coated with coconut oil, no parchment paper. It came out perfectly baked with an amazing top crust!
We’re glad you enjoyed it, Terri! Thanks for sharing your recipe changes :D
Another amazing winner. Threw this together quickly and subbed in 1/2 cup of agave nectar in place of the sugars: fantastic. The texture is perfection which I’ve found difficult with other GF banana breads, they often get gummy easily. Not this. I’ve been on a total Minimalist Baker bender lately (in such a good way) and one recipe after another, reliable and incredible- thanks Dana!!!
Yay!
Hi!
I tried the recipe and it was delicious. I made some changes to bring down the calories: eliminated all the sugar and maple syrup, so only used the 3 bananas. I used 2.5 cups of rice flour, and 1 cup of tapioca. And it was delicious!
I tried this recipe because it’s called for 195 cal per serving. And I am watching my macros these days.
So I submitted the recipe (calorie count) in the app MyFitnesPal, and it comes to 259 calories per serving. Just wanted to double check with you the calorie count! I couldn’t tell you how much more would it be if I would have added the sugar the recipe called for. Just checking! Awesome repipe though!
Hi Nat! Thanks for reaching out! We use caloriecount.com to determine our nutritional facts.
Can I use coconut or frappe flour in this recipe?
Hi Diane! We wouldn’t recommend coconut flour for this recipe. If you read through the comments above, you’ll find that others have given it a try. As for frappe flour, we have not tried and can’t say for sure.
I love all your recipes, i use the site a lot, as I am gf, df, and also try refined sugar free as much as I can. I make your granola on a regular basis and my kids rely on it for breakfast and snack in college. Thank you so much for all of your recipes. This banana bread looks so good, can I substitute the gf flour blend with almond flour/meal? I’m trying to keep it low carbs. So basically be combination of almond flour and the oats, or maybe even just almond flour, w/o the oats and w/o the gf flour blend.
Hi! We’re so glad you are enjoying our recipes! I recommend scanning the comments for suggestions!
Very good! I used 3 1/4 cups of just almond meal though, and it still turned out! Although it was a little gooier so I had to refrigerate it to be able to slice it better. Tastes amazing. Sprinkle some brown Sugar on top too!
So, I made this and the entire center would NOT bake. It was super wet and doughy even after cooking for 2 hours, and cutting into slices and trying to bake those individually. I did make some changes to suit my taste, so I would like to know what the issue may have been so I fix it in the future. I would really like to continue to use the hazelnut meal I subbed exclusively since it was delicious in this bread. Maybe I need a better ratio?
1. A 1:1 ratio of Hazelnut meal to Almond Meal (but also used hazelnut meal instead of the gluten free flour blend.) So – I used 2.5 C of hazelnut meal.
2. I also added an extra half banana for more banana flavor.
3. I added a chia egg in addition to the 1 egg for added fiber and nutrients.
4. Subbed cane sugar for raw coconut sugar, and completely cut the brown sugar and replaced with an extra 2 TB of maple syrup.
What can one use as a replacement for the almond meal? My partners is allergic to nuts (except for peanuts). Thank you.
Hi Rayla! You can just sub extra oats and GF flour blend!
Made this today and oh my god! So happy it turned out right and it’s so yummy! This is an awesome recipe?
I have made numerous recipes from your website and all but this one has been fabulous. With all the amazing ingredients in this one I was quite surprised at the way this one turned out. The texture was not enjoyable, nor did it bake up like a bread. I have made some wonderful banana breads before but none were vegan. I have yet to find any good vegan options and you’re my favorite. I guess butter and eggs make a huge difference in the baking world.
Made this yesterday and it just wouldn’t cook in the middle. I left it in the oven for an extra 40 mins to no avail. Results were nice and crispy on top but wet and doughy in the middle.
Still good but shouldn’t be labelled as banana bread – more of a rubbery banana brownie sans the choc.
Perfect for a sport day. I take one after training to get back the energy I’ve spent over:)
Hi, I made my own Gluten free flour and followed your recipe to make this Egg Free and Gluten Free Banana Bread.
Yummy ? it was a success for the first time!
The bread did hold together.
I reduce the sugar and maple syrup.
Thankyou for this great recipe
Just made this recipe! I replaced almond meal and gluten-free flour blend with oat flour I made from gluten-free oats. The bread turned out perfect. I cooked it for the full hour-fifteen. Moist inside and crispy brown top!
I’m at a high elevation, so my cooking time is longer than most other people on here who seem to cook theirs 45-60 minutes. Just seemed worth noting :)
I’m having trouble getting the “print friendly version” to load. Every time I choose this option, the page will load with only the picture and the bullet point dots but nothing else. I’ve had this happen with other recipes on your website but I’m not experiencing it with any others sites. Any suggestions?
This cooked for over an hour and it was still somewhat uncooked inside. It stayed moist, but not in a good way. This came out very dense and chewy as if I am eating wet dough. I followed your recipe and ingredients. I’m not a fan and will not make again.
I can’t believe how many ingredients go into this! Not very minimal if you ask me. I only had almond flour so I used 3 cups, will see how it goes
Renee, if you read our about page you’ll see that our simple parameters include 1 bowl, 30 minutes or less, or 10 ingredients or less. This recipe is more complex but I kept it to one bowl to simplify preparation / dishes. Also, I wouldn’t recommend using just almond flour here as it likely won’t hold up well and may produce poor texture.
we added 6 bananas! so we had to double the recipe! lol
I thought you guys were vegan?
This recipe is! Along with any new recipes on the site! There are a couple of original recipes that were not vegan but in most cases, we’ve offered vegan alternatives!
I just made this with some modifications ( no almond flour so 2 1/2 cups all purpose gluten free flour plus oats. Also no regular or brown sugar so I used 1/4 cup coconut sugar plus 1Tblsp honey and 2 Tblsp maple syrup. Also I used canned coconut milk as per recipe. I am gluten and dairy free so I miss enjoying so many old favorites. This was delicious and my boyfriend who can eat anything he wants was raving!!! about how you couldn’t tell the difference. My loaf came out firm and moist with a beautiful golden color. 350 degrees for 60 minutes. Next time I will try adding either chopped walnuts or shredded coconut or maybe a streusel topping. Thank you from the bottom of my heart and my tummy for bringing some deliciousness back to my allergic life.
Loved this bread, didn’t have GF flour so used whole wheat and added a few Camino chips to it. An hour in the oven and this was golden brown on top and cooked perfectly throughout! So easy.
This banana bread is divine! I have also made muffins with the batter (not as moist), great to grab and go. I ajways add chocolate chips to entice the kiddos. Never let this recipe go.
Made it tonight….DELICIOUS!!
Hi I did not have any GF oats so I used some (maybe 1/4 cup) of cranberries and the result was delicious.
LOVE this recipe. I make it about once a month and usually freeze about half of the loaf – when stored unrefrigerated in a glass container it goes off in about 4 days, fyi. I use Robinhood’s gluten free flour, almond milk, 3 bananas + 2 tbsp of maple syrup, plus I had about 1/3 cup of walnut crumbs and 1/4 cup vegan chocolate chips and I’ve never had issues in terms of consistency, dryness, etc.
I made this with oat bran, no maple syrup, and earth balance margarine. IT WAS SO GOOD!!!!!! I am going to make it again tonight and try it in the cast iron pan. Literally the best banana bread i’ve had – GF or not. The crust was AMAZING. Thank you for this great recipe!!! I baked it around 45 min.
Delicious. I would add walnuts next time. I love that it all goes in one bowl.
I made this and it was delicious. Yum.
I just have to let you know that I made this today and my fiancé (who grew up eating and loving banana bread) said this is the BEST banana bread that he has ever had in his life! It truly was delicious, and I didn’t have eggs on hand so I used the flax egg and it was so easy! YUM!
Hi, just wondering if I could substitute quinoa flakes instead of the oats as GF oats are ridiculously expensive.
Cheers
Helen GFGirl
Just made the banana bread this morning- actually, my 10 year old made it while I pulled out ingredients for him (I love the one bowl set-up!). It is DELICIOUS! Texture and flavor are both very, very good. The only change we made form the recipe was to use cow’s milk, as we are not dairy sensitive.
Thanks so much!
Is the batter supposed to be so thick it won’t stick together? Seems very dry.
I replaced the almond meal with almond pulp I get from making almond milk. Just reduced the amount of liquid ( 1/2 cup of almond milk instead of 3/4 cup) and it came out perfect!! thank you for this great recipe.
Could I replace the brown sugar and cane sugar with coconut sugar?
Yes it would probably work well, though it will likely affect the texture since I mixed wet and dry for sweeteners. If it appears too dry, just add a little more liquid. Hope that helps, Zoe!
Can you use coconut sugar instead of cane sugar?
This is soooo goooood. I didn’t have everything on hand so I tweaked the recipe a bit. Instead of gluten free and almond flour, I just grinded up 2.5 cups of oats in the blender to make oat flour. I also don’t normlly keep sugar in the house, so instead I used a quarter cup of maple syrup plus a quarter cup of raw honey. The result was AMAZING!!!!! I’ve made this recipe several times and have added frozen blueberries, which is I think my favorite! Hands down, best gluten free (and just in general) banana bread recipe ever!
So so delicious.
I made some small modifications though, by using GF self-raising flour in place of the DIY GF blend and half the amount of baking powder. Turned out amazing. Will be making again and again! Thanks!
Thanks for sharing your modifications, Mary!
I’ve made this banana bread a few times now and it always comes out amazing! Not too sweet, really moist and dense with the gf oats. We love it. Thanks for sharing with us.
Glad you love it, Despina!
Made this for my dad as he is off gluten and he has not had banana bread in years — and he was missing it. He said this version was even better than what he remembered regular banana bread was like!
Can I use coconut sugar instead of cane and brown sugar? And more oat flour since I don’t have gluten free flour on the hand?
Yes I think coconut sugar would work! Though it will likely affect the texture since I mixed wet and dry for sweeteners. If it appears too dry, just add a little more liquid. Hope that helps, Nusa!
Secondly, I cannot say whether using just oat flour would work as we haven’t tried it. If you give it a try, report back on how it goes!
I used the coconut sugar in place of the brown sugar and it was wonderful.
Oats are a problem for a lot of Celiacs. Have you tried a version of banana bread with oats that you like?
That should read without oats!
This sounds delicious however I am wondering if I could leave out the flour entirely and just use almond meal and oats. I am trying to make this as low carb as possible and use Splenda instead of sugar and honey. Would that combination work?
Hi Courtney! Splenda would work, but we wouldn’t recommend not using any flour!
I made this but I added some chopped cranberries to make it a bit more festive for Christmas snack. Thank you for this basic recipe. I am still learning how to cook with alternate flours.
Hey is there a way to not use almond meal because i hate it.
Hi Mikayla! Hazelnut meal or walnut meal will both work if you prefer!
I’m so disappointed, I’m an avid baker and I just tossed the whole finished product into the trash. It tasted like flavorless rubber. I have never replied to one of these things in my life and it pains me to say something negative but this was so bad. Ugh, why didn’t I save the other recipe to favorites:(
Hi, at step 2 you say “ingredients through almond milk”. What do you mean with “through”?
Hi! Everything but the last 3 ingredients on the list (almond meal, flour and oats)!
Hey doll! Want to let you know that you are my idol! My 24 year old vegan, gluten free daughter loved everything I bake from your wonderful recipes and ideas! I have one of your books and love it!
So I’m about to make your banana bread (I add peanut butter) for her for Thanksgiving. I would think it will freeze good. You? I know it was a bit funky when I froze my aquafaba creations.
Thanks ! ❤️❤️?
Michelle
I made this last night. Added some carob chips too. Though the flavour is nice, I had the same problems some other posters have noted: lovely crust, but really, really moist and dense inside, almost like it was undercooked. People ate it, and commented favourably, but I felt it needed one banana less or something.
This is, by far, the BEST banana bread I have ever had! Thanks you for sharing. :-)
Glad you loved it, Michele!
I left out the maple syrup /honey and it was plenty sweet. Next time I will try leaving out the white sugar.
Thx for another yummy gluten free option!
I made this recipe exactly as stated – with the only substitution of almond flour (super fine) for the almond meal. I have been unable to find almond meal locally & thought I saw in the comments here that they are interchangeable. After leaving the bread in the oven for over 1 hour & 15 minutes, it was still gooey on the inside and very dark on the top. Is this because of the almond flour vs. almond meal?
What would you recommend using in place of the ground almonds? Maybe coconut flour?
Omg no! Coconut flour is very water absorbing and dense. Not easy to work with. You probably need ratio 4:1 liquid to coconut flour. I would maybe add more of the other flours or grind up some oatmeal. As long as the flour smount is the same total , I weigh mine.
3 1/2 tbspn of baking powder? Mine came out a MOUNTAIN! I don’t konw how your bread was so flat, but mine was MILE HIGH!!!! That should be altered! Other than that, taste was good..
Hello D!
I used your recipes all of winter’15.
I bought your book summer’17 to support you! I would love to have a recipe of the famous “mallow cup” candy bar.
I’ll be watching for it, I know that if anyone can do it it’s you!!
?
-M
Hi! I just baked this and am going to wait for it to cool – I baked at 45 minutes and it cracked/brown/temperature was 190. So I turned the oven off and left it in there for a bit to hopefully prevent the unbaked center some people mentioned. It looks great though!
A few questions –
I used your 200g weight of the GF flour mix and it seemed like WAY more than 1.25 cups. Is the 200g really accurate since 1 cup of regular flour is 120-140 typically?
Do you typically cool in the pan though or take it out of?
Thanks so much – I love your site and have had success with many of the recipes!
Admittedly I’m new to gluten free baking, but I was really disappointed with this recipe. I wish I had read the comments before attempting it.
Like others report, my bread was still wet and gooey after an hour. I covered it and baked it for longer with no success. It’s dry and dense and, frankly, inedible.
I have spent many years baking but this recipe did not yield good results at all.
first of all this turned out amazing! I used the flax egg and it came out perfect!
Do you think I can substitute honey instead of the white and brown sugar?
Hi Katie! That should work!
I love this recipe! Just today I made it, but modified it to include less GF flour blend and added coconut flour to make up the difference. Also added chocolate chips. Baked them as muffins, filled a 12 muffin pan easily. Baked for 40 mins. Delish!
The first time I made this bread, my husband loved it. He’s gluten free, so whenever he is able to have “bread” things, especially desert, he’s thrilled. The second time I wanted to make the bread, I didn’t have any bananas, so I subbed in 1-1/2 cups of sugar free applesauce and followed the rest of the recipe exactly. It could maybe be baked a little longer than the banana bread, but it came out amazing as well. I wonder what else can be subbed in for the bananas….?
This recipe is my absolute favourite. I love adding some chopped dates walnuts and shredded coconut to the mix!
Hey Anna,
It was not my first try to make a banana bread and always failed. Then I tried this time yours and it was just AWESOME!!!!
However, I adapted some ingredients because I didn’t get some of them (swap almond milk with coconut milk, and used plain flour rather than gluten free flour). I didn’t use eggs and tried the flax egg, and it did work very well! While it was cooking, it’s true after 30 minutes it was still raw in the middle. Thanks to all the comments a read about this reciepe, I tried to put foil on top the bread, let cook for 10 more minutes, and my banana bread was perfectly cooked!!!!! Moist enough, yummy!
Thank you Anna for this receipe and all the others, because thanks through your website, I change my way of eating.
I have made this several times unsuccessfully.
If I leave out the oats, (food sensitivity for me) how should I alter the recipe??
thx
I just made these, but in muffin form. SOOO delicious and moist! I have never had much luck with gluten free baking but I am slowly being turned to a gluten free baker! Thank so much for another awesome recipe!
Thank you so much for adding the grams and mililiters! makes it so much easier for us, the non-US audience ;) going to make this today!
Thanks for sharing, Dana! It turned out great! I had two and a half bananas ready to be turned into banana bread and quickly whipped this up earlier today. I was low on GF flour so I subbed an equal amount of spelt flour and it was excellent! I also added some pecan halves on top for a nice addition. Looking forward to sharing with friends!
I really appreciate the 1 bowl method. Easiest cooking mess ever and I am a very messy cook. My only problem is my husband ate it all in 2 days. So now he wants more of course. It is delicious. Thank you for these gluten free recipes.
This is SO GOOD! I made it with coconut sugar and coconut brown sugar, as I have a cane sugar allergy. I’m shocked how well this turned out!
Whats the difference in almond meal and almond flour? i don’t have almond meal just almond flour
Hi Ozzy! Almond flour is often much more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched. You can use almond flour instead!
This is a great banana bread, very moist and delish! The second time I made this recipe, I added 1/4tsp cardamon in addition to the cinnamon. The flavors paired well.
this bread is chewy and delicious!!! it’ll be my favorite recipe and i’m not even gluten free, i did not add the maple syrup……love it!!! (i also used coconut oil)
I love this recipe. I have made it several times now, mostly just as is, sometimes with variations to experiment. It has just the right amount of sweetness, texture, substance. Hard for me to show up at my daughter’s without some.
One variation for more texture: use steel cut oats for half the oats in the recipe. Yes, they will cook through, and will add just a bit of chewiness.
Thanks, Dana
I was just wondering if I could substitute the almond milk to unsweetened vanilla cashew milk? If I did would it impact the almond meal?
Hi! Yes you can! Any dairy-free milk will work!
Afterthought….I noticed many people had soggy problems and I did not at all. When I put it in the pan it was the consistency of biscuits (not soggy…kind of dry). I was a bit worried that that might make it dry and crumbly but it did not. I used dethawed frozen bananas and just guessed at 3…probably 3 small. Dethawed, they came with a lot of water, which I also added in. Maybe the recipe should state how many cups of bananas instead of just saying three, as bananas vary a lot in size.
I made this today. Because I like things less sweet, I halved all the sugars and subbed coconut sugar for regular sugar. I did use half the brown sugar. I also added 1/2 c of semisweet chocolate bits. I doubled the cinnamon (and next time I’m adding even more!). I also added 1/2 c. chopped walnuts which proved to be an excellent idea. I did not have almond meal, but did use the same amount of almond flour. I did not have GF blend, but subbed coconut flour. With all these changes it came out phenomenal! I was amazed! This will now be a standard in my house. Mind took 1 hour to cook and I pulled it right out of the pan with the pastry paper. This seems a very forgiving malleable recipe! I used packaged egg replacer for the eggs as I am allergic to eggs. Thanks for a great recipe!!
Just made this wonderful recipe and my husband even said that it was THE BEST BANANA BREAD he has ever had. I subbed maple sugar for the cane, used cashew milk, and baked 1hr before covering and placing back in for 10 more minutes. Oh, it turned out beautifully! Thank you Dana and job well done!! ?
YUM!!! This recipe was a cinch to put together and so delicious!!! I used 1/4 cup brown sugar and omitted the white because I didn’t have any. I also used almond flour instead of almond meal. I baked this bread into muffins for approx. 36-42 mins. Great success!
Please, delete my last comment. I thought you were calling this a vegan banana bread. I did a search for “vegan gluten-free banana bread” and got your recipe as the first hit! …so…never mind.
Lots of flours. I cut out 1/4 of oats, 1/4 almond flours and 1/4 gluten free flour. It worked perfectly and the bread is really good. I was nervous with the gluten free flour – the bobs mill brand has a terrible smell and I don’t know how good it is for you with all the “beans”. Next time I’ll try almond flour and coconut flour. Great recipe though!
I am allergic to oatss, even a gluten free kind. so what should I sub it with ?
Hi! I would just compensate with extra almond meal and GF flour blend. Hope that helps!
So, I made the bread, but it was undercooked. I added 15more mins then 30 more. That was too much. The top got crispy and the bottom was still slightly wet. Does that mean I need more flour? I actually cut back since I don’t have almond meal. Used almond flour. And I used the flax egg. Even cut back on sugar.
Hi! Try adjusting your oven temperature slightly or adding tin foil to the top near the end of the cooking time to avoid the top getting crispy.
Thank you so much for this recipe! I did couple of substitutions: chickpea AQUAFABA (100ml of the liquid) instead of the egg, 100g of white buckwheat flour and 100g of rice flour, 50g of xylitol instead of all the sugars (I did not notice the recipe called for two types of sugars) and only 2 teaspoons of baking powder. Came out great but I should probably also bake it a little shorter.
The first time i made this it turned out brilliantly but since then it tends to be a bit soggy inside, any idea why this might be?
Hi! You may want to try adjusting your oven temperature and that might help. Additionally, if your bananas were large, this may have caused a soggier bread. Better luck next time!
I want to try this recipe, (vegan but not gluten free) but i’d like to use whole wheat flour or cake flour (or a mixture). what would you suggest to be the ration? still 50/50? 1 1/4cup each? Thanks!
Knew I could count on minimalist baker when I was looking for a recipe to use my rapidly declining bananas. Made this today and it turned out great. I am not gluten free so I used regular oats and flour in my bread. Used the flax egg to make the vegan version. Set my timer for 1 hour but didn’t hear it go off, so I gather mine was in the oven a bit over an hour. As it states, this is a hearty banana bread, but tastes delicious. Other than the flax egg and non gluten free flour, followed the recipe as stated, turned out moist and just as described!
I’ve tried millions of delicious banana breads. I can safely say that this was the best I’ve ever eaten. Perfectly moist, incredibly sweet. I skipped 2 of the 3 tablespoons of oil and added more milk almondmilk instead and it worked swell.
Are there any other kinds of oils you would recommend substituting? Like olive or canola? I don’t often have coconut oil in my pantry.
Canola should work, but may produce a slightly different texture. Report back on how it goes!
I made bread in a larger glass dish since I don’t own the loaf pan and it was done in an hour, and made a second batch for muffins with added dairy free choc chips. (We still have bananas to use up!) Both are AMAZING! But I am biased to the choc chips :) I followed the recipe and the only difference for me was using 1/2 cup coconut palm sugar with added tablespoons of maple syrup. I also used the egg not the flax or chia :) the husband is happy, I need to hide the bread from him and I might need to hide the muffins from myself. Thank you!
I tried out this recipe today. It did NOT work for me. I’m pretty upset about all the beautiful almond meal that I wasted. It smells bitter, is burnt on the edges and pan sides, and the bottom broke off in the pan. Looks to be not cooked through.
I’ve made banana bread many times with a variety of recipes, and this is the first utter failure.
Very strange indeed – I would try again and if you follow everything exactly I don’t see how it could fail! I just did this twice tonight, and they came out great. Just wanted to encourage you… :) good luck
If I ever try it again, I will be significantly reducing the baking powder. That is so so much! It also looks like in the pictures that she didn’t follow her own instructions–or the instructions are written wrong. I didn’t view the pictures while I was making it. It looks like she added one ingredient at a time rather than all at once through almond milk. I bet those two steps would enable success. I thought it was strange (the most common banana bread recipe i use has you cream butter & sugar, add egg and blend well, add vanilla and blend well, then add dry ingredients. Not dump it all in at once through X ingredient and then add the dry ingredients. Perhaps she should change her wording to make it like a traditional recipe instead of like a dump cake.
Great try that and see. I will tell you, the first time through tonight I mixed everything as I added it….except I added the coconut oil last as it needed time to heat up. I noticed the baking powder made it poof up high in the bowl but when I stirred in everything after that it went back down….then I added almond meal, stirred….etc and it baked perfectly – like Perfect! Moist and brown and beautiful. When I did the cupcakes, I added everything in up to the almond milk, then did as she said, I wisked it briskly…. it poofed up a little again but went down. I think that is a key….to really whisk until it calms down. Then I added the 2 flours before stirring and then oats last. Oh and choc chips…then the muffins came out divine and only needed 30-40 min. Just wanted to offer more perspectives :) everyone deserves yummy and healthy desserts – I made a comment earlier tonight posting the only difference in my recipe was the sugars. You can see it under yours :) take care and hopefull happy baking – try laughing at the mistakes in life :) it’s too precious
hi ! love this recipe …..made balls & will take them on a mini holiday away for breakfast ! thank you for egg substitute…..k x
What are balls??
This bread came out perfect *used the maple syrup* and it could easily be the best banana bread I’ve ever tasted. Definitely the best I’ve made (with or without gluten)!! My one GF 9 year old and my other non-GF 11 year old, husband, and my mother-in-law ate their slices right up!
Terrific recipe and on the healthier side of breads. Thank you for helping win over my little GF girl!!!
This turned out AMAZINGLY. Followed the recipe as is except I used a chia egg , maple syrup and almond milk. I couldn’t find my loaf pan and used a larger one but it was still so good. Perfectly moist. Delicious banana flavor. Sweet but not too sweet. Will definitely use again!
Excellent recipe. First time I made it was a tiny bit too moist in the middle, which was remedied by going with the longer recommended baking time next time around. Great way to use up those overripe bananas when the freezer is fully stocked with smoothie ingredients, nuts, curries, soup, and the like!
Delicious! Absolutely love the texture of the bread! I was worried with the large amount of baking powder (lol), but it tasted great. I love that it wasn’t overly sweet. I wasn’t sure which type of oats to use, but all I had were quick cooking oats, and it came out fine. I also have this 4 mini loaf stoneware pan (from Pampered Chef), which I made this in. Just divided it into four and baked for 45 minutes. This recipe is a definite keeper!
The banana-bread just came out of the oven and I could’t resist the smell, so I ate a piece and it was really delicious! I used whole wheat spelt flour, almond flour and chia egg. I decided to double the amount of chiaseeds and water for the ‘chia egg’, and it turned out great. After 30min I covered the bread so it wouldn’t burn and let it bake for another 30min. Thank you for this lovely vegan recipe! X from Holland
I made this tonight (for the second time) and it is amazing! I baked it for 1 hour 15 minutes. I used a flax egg, coconut oil, a little under 1/2 cup of brown sugar and subbed maple syrup for honey. I also used Bob’s Red Mill 1-1 gluten free flour and topped with chocolate chips and walnuts!
This was so so so good! It’s very banana-ey, has a lovely texture, and isn’t too sweet so it’s perfect for breakfast (not that that would have stopped me). Mine took an hour and fifteen minutes to bake fully. The only slight changes I made were using unbelached APF and 1/2 cup of coconut sugar in lieu of the brown and cane sugars in the recipe. Now my kitchen smells like banana bread and I can’t wait to wake up to breakfast tomorrow!
Not paying close attention & accidentally added 1/4 cup more of almond meal. I think it actually worked well baked up beautifully. However, bread needed to be baked close to 1 1/2 hrs :-)
Can you sub almond flour for the almond meal!?
Apparently they are (mostly) the same thing! I used almond flour and it turned out perfectly!
Hi there, I’m on a paleo based diet and try to avoid gf flour and gf oats. Any chance I can sub those two with more almond flour?
Hello Dana!
I am a new subscriber! I have made some of your recipes (nut-free ones) and we have loved them all!
We are a nut-Free and Vegan household and was wondering if there is something that could replace the almond Meal. Could I just use GF Flour in place of both?
I look forward to your reply and thank you so much for the wonderful work you and your hubby do! My family deeply appreciates it!
hi…
just wondering if anyone has made this trying to reduce this HUGE amount of sugar in it ……?
Made this today, my bananas were very yummy & used 1/2 the sugar. Delicious! Btw, I always cut the sugar. I find must vegan recipes to be super sweet totally not necessary. :-)
First off, I love your recipes and the ease of making them. I have Celiac Disease and for some reason all oats (even gluten free) cause a flare up for me. What could I substitute in place of the GF Oats on the banana bread recipe?
Hi Rachel! I would just compensate with extra almond meal and GF flour blend. Hope that helps!
Nice, easy recipe. I made it with 1/2 cup 0 calorie monkfruit sugar for an early diabetic friend who also wanted gluten-free and she loved it. I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, it has no garbanzo beans in it and it was fine, no strange taste. Also made it with all almond flour instead of the g-f flour (+ the oats) and it came out nicely too. A bit more crumbly but still fine.
I made with a few substitutions (used Canola oil instead of Coconut oil, quick Oats instead of gluten-free). At the end of stirring it all together, I threw in a couple of handfuls of frozen cranberries. OMG! They totally added some real zip to the taste! The cake turned out moist and easy to cut, and very yummy. Thanks for the recipe!
Is it ok to use normal flour instead of a gf flour blend? Or can I sub almond/coconut flour?
Used flax eggs, maple syrup, Bob’s gf flour mix, added about 3/4 c walnuts…..Best banana bread EVER. Pureed the banana before adding…..
Hey Dana and everyone!
I baked the banana bread following your instructions in the recipe more or less (using less sugar and less baking powder) and it turned out great, everyone loved it! However, with trying out vegan alternatives for banana bread and pancakes recently, I got a little worried about the amount of baking powder which is used in all those recipes. In a normal cake a teaspoon of baking soda normally is sufficient…but your banana bread should contain 3.5 tablespoons. Other recipes for vegan baking goods are no different. I could imagine that the intake of so much chemically produced baking soda over a longer time period is not the healthiest. What do you think about it? I’m sure you have a bit more experience with that than me…
This is my go-to banana bread recipe, it’s just perfect! A slice grilled with cashew butter is absolute heaven. I love adding in some shredded coconut for extra texture and flavour, and as I’m not gluten intolerant I use wholemeal flour instead of the GF blend and it works a treat. Thank you so much for his recipe Minimalist Baker!
How can I change the liquid/almond milk amount if I took out the oats?
It seems like a lot of flour? Is it caking for one, 1/4 cup of each or
1 1/4 cups of each?
*asking
1 1/4 cups of each, Nancy! Best to check though :D
This is my 4th gluten free, vegan banana bread I’ve made in the last month (3 of which I had to literally throw out!) but this one is a beauty!!
Excellent recipe! Thank you
I have made this recipe several times. I use half the sugar and half the oil, but it comes out great! Thanks, Dana, it’s the best gf vegan banana bread I have made. It never comes out dry inside, it’s very moist.
Hi Dana!
I love your blog. I have a quick question on what type of device you use to caluated your Nutrition Information. If you could please share. Thank you!
Best,
Angie
I realized halfway through bake-time that I left my coconut oil in the microwave – doh! The bread still came out great, very moist, not too sweet and I like the slight chewiness that the oats add. I’m new to gluten free baking and will definitely be saving this recipe!
Fantastic recipe! I love this banana bread. I made it tonight and we all love it, including my 2 year old son. I can always count on your site for reliable and delicious recipes! So…thank you!
Can I still successfully make this recipe if I don’t have almond meal or GF oats?
Because I have awful luck making breads, I made this recipe into mini muffins instead. I only used 1/4 cup sugar and 1 tbsp honey. When I first took them out of the oven, the centers were not set, but after some time on the counter, they. were. perfect. SO good. I took a bunch on the airplane to visit my sister and wanted her to try them but they didn’t make it that far. Thanks for a great recipe!
Hi. I was kindly wondering how you got your nutritional information. When I plugged the recipe into my recipe app (MyFitnessPal). I got 326 calories per slice. I made sure all ingredients were correct (I know a lot of info on MFP can be incorrect). Just was wondering if I missed something. Thank you:)
I enjoy hearty breakfast breads and I found that this recipe fit the bill. I made it for the first time today and will definitely make it again. It was not too sweet and would suggest that if anyone likes sweet bread that they add more sugar or honey.
I did make a few changes: I used extra buttermilk instead of almond milk to make batter a little less dense. Instead of oat flour I pulverized steel cut oats in the blender for a fine texture. Also added extra cinnamon and vanilla then some chopped walnuts in the batter and on top. (Makes a nice presentation with the nuts.) Lastly, I used two 9×5 pans and baked them for 45 minutes. The banana bread is delicious toasted with butter or almond. butter.
Next time I make this recipe I will add an additional rough chopped bananas for more texture. Overall a nice recipe!
Can I use regular flour? Will I need different measurements?
Hi! That should work but check the comments as others have tried this! Good luck!
Can I use buttermilk? Or is it too acidic?
That should work but I haven’t tried it! If you do, let me know how it goes.
Sounds so good and delicious. I’ve ofte difficulties making gluten free bread so I should really try out this one.
Greetings!
I was surprised (and confused) to see that this recipe calls for 3 different sugar measurements and 3 flours as well. One bowl but every measuring cup and spoon you own.
Sounds so good! I really love banana bread, must try out this one.
Greetings
I’ve been experimenting with gluten free baking for two years. This was THE BEST GLUTEN-FREE BANANA BREAD I’ve made. This is the only recipe I will keep and use. Moist, but not gluey, slice-able but not crumbly. And delicious. Thank you so much!
I agree that Bob’s Red Mill All Purpose Gluten Free Flour makes baked goods taste weird. It’s the garbanzo bean flour. I agree completely that weighing your ingredients is THE BEST way to get good and consistent results. My loaf browned on the top before the middle was baked, but I left it in 10 minutes more and it was perfect. Foil on top is an option. And let it sit for a few hours to cool down before you try to slice it, or it may crumble.
I made this as muffins once, so good! Just made another batch and its really, really dry. I did use a different gf flour blend this time, and also used old fashioned oats. I cant remember if last time I used quick cooking oats. Which kind do you prefer?
My go to gluten free banana bread recipe. I use Bob Mill’s 1:1 GF flour. I found this recipe to be way too sweet for my family’s taste. I add 1 tbs maple syrup, 1 tbs honey and 1-2 tbs coconut palm sugar and its the perfect sweetness every time. In the end, I add some chopped walnuts for some extra crunch. I bake for about 1 hour and 15-20 mins. I place foil on top near the end to prevent the top from burning as the middle needs more time to bake. One loaf is usually gone in 1 day…..pure perfection :)
Thank you for such a great recipe…..always great to use one bowl :)
YUM!!!! Made this tonight and holy moly absolute perfection. I did tweek a few things just because I prefer my banana bread less sweet so added about 1/4 cup molasses sugar and 3 tbsp of honey and let the bananas do the rest of the sweetening. I also added a few chopped up dates and tiny chips of 80% dark chocolate. Honestly I am struggling to keep from polishing the rest off before bed :) Thanks for the amazing recipes-I’m a huge fan.
X
I failed making this.
Thank you so much for this recipe! I have made it many, many times as written (with the addition of a sprinkle of Turbinado sugar over the top prior to baking) & it is delicious! For the gluten free flour blend, I have had good results with both Bob’s Red Mill 1:1 GF Baking Flour, as well as Namaste GF Perfect Flour Blend. I can’t wait to try the Nutella version …
Way too much baking powder!
I thought there was a mistake with the amount of baking powder that this recipe called for. But the stated amount proved to be correct for the right leavening balance. I was very pleased with the end result!
Hi! I have a question about the sugars in this recipes: aren’t cane sugar and brown sugar pretty much the same thing? And could they be both substituted with coconut sugar? And if so, in what quantity?
Thank you very much!
Hi! It seems as though others in the comments tried out similar substitutions! I recommend you refer to those as I have not tried substituting with coconut sugar on this one! Good luck!
Made this yesterday, using the flax egg for my son with egg allergy. Took it out of the oven at 56 minutes as the top was already cracked and browning. My two sons had a piece last night, again for breakfast this morning and asked for more. It was very moist and delicious. I did use Truvia baking blend for the sugar and also Truvia brown sugar blend for the brown sugar. I omitted the honey ans it was plenty sweet. Definitely will make this recipe again.
Am I reading this right 3 1/2 tsp of baking powder?? It seemed like a ton?
Thanks so much!
Hi Nicole! 3 1/2 tsp. is correct! Happy baking!
Got this in the oven right now! Excited! I’m trying a flax egg & coconut sugar instead of brown.
Love this recipe!
How can I use sourdough starter in this recipe? Can I substitute the starter for some of the gluten-free flour? Has anyone else tried this?
Thanks for any feedback.
Not sure! If you try it let me know how it goes!
I have never been able to make a successful banana loaf. Never. Regular, gluten free…it doesn’t matter…it flops on my watch! However, tonight I tried this recipe – with success! Thanks very much for making a fool-proof recipe for me. It’s delicious! I can’t wait to make it again and again.
I cannot ear oats even gluten free. What other gf flour or ingredient could I replace it with for the banana bread? Thanks
I will definitely taste this bread. This is perfect for the celebration.
– gustavo woltmann
What a fantastic recipe! I did not have almond meal in the house and instead ground up almonds in the food processor. I used a store bought gluten-free flower, which worked well for this recipe. Next time, I will try your blend though :). The banana bread came out of the oven beautiful golden with a nice crackle. I took it to this night’s New Year party and it was devoured by all my omni friends. Happy New Year to you and thank you for all your fabulous recipes!
This recipe is amazing, and I will definately be making this again. I tripled the recipe – I live in tropics, and had a lot of bananas to use quick. I substituted coconut/grape seed oil with avocado oil, did not have baking powder so we used soda with vinegar, used chia eggs, and mixed cocoa to the almond milk. The batter was quite stiff when ready to be scooped in pans. Wow ? (I also made my own baking tins with foil lined with parchment – mentioned this only because I have seen questions asking about the baking difference/quality, etc.). Made three goodsize loaves. Nice crunch outside, and amazingly moist inside. I allowed it to cool uncovered then stored in tins until the next day – then we ate it all. HAD Nothing to serve guests for Christmas ?
I made this lot week and it was delicious. But I baked it for the whole 60 minutes and it was nthinkot done. I added another 10 minutes and a knife came out clean; but when cooled, the bread was overly moist, almost raw. I followed the recipe exactly, so not sure what thethe problem was. I think I may try leaving out the honey/maple, and /or using the convection setting. This is too gosh golly dang good to not make again! My hubby requested it,
I was short on time so I made muffins instead … and in my hurry forgot the almond milk. The banana bread muffins turned out perfect! I divided the batter between 12 parchment-lined muffin cups and baked for 25 minutes. Seriously amazing flavor and texture. Turns out my mistake in omitting the almond milk was a good thing!
The awesomeness of this recipe cannot be overstated! I used 4 bananas instead of the 3 called for in the recipe (because I was a doubter) and it turned out to be so fabulous it cannot be believed. Once you wait the full hour after the bread is baked, this loaf will not last long in your home. Moist, chewy, substantial, sweet, delicious! One bite leads to another, and then, voila! It’s all gone. One word of advice: stock up on bananas!
I noticed that many of your recipes, including this one, call for your gluten free flour blend.
I recently purchased a gluten free flour blend from Costco – “Gluten – Free All Purpose Baking Mix” by Cloud 9 Specialty Bakery. I am wondering if I can use that in place of the blend you’ve created.
Thanks!
I am not sure what’s in that blend. But if you give it a try let me know how it goes!
I made this both ways, vegan for my son and regular for the rest of us and it was wonderful both ways. Next time I will make the vegan version for everyone as there was really no difference. I have tried several of your recipes and I have loved them all. Thank you for sharing!
Hi sorry if this question has been asked already but I couldn’t go through them all this recipe must be amazing I’ve never seen so many comments on one recipe ever before! I just wanted to know would it work if I didn’t add all the sugar and only the honey? Would it affect the recipe or is it just there for the sweetness which is what I don’t want. Thanks
Just made this bread this for the first time morning! I have been happy with many of your other recipes; my all time favorite- vegan green bean casserole. Yummm. I am posting a comment to not only say how delecious this banana bread recipe is, as well, but also to advise I substituted the gluten free flours (while I’m sure still make amazing bread) with 2 C AP flour and 1/2 C whole wheat flour and the bread still came out perfect! Since I am vegan and not primarily gluten free I did my already have the GF flours on hand. Very happy with the results!
I don’t have any Almond meal. Can I just add the equivalent of GF baking flour?
That should work! Let me know how it goes.
So I made the recipe tonight using 2 1/2 cups of Gluten Free baking flour (Bob’s Redmill) instead of the flour and the almond meal. I also added walnuts and an extra banana after reading some of the comments. I baked it in 350 in a convection oven and covered the bread after 45 minutes of baking. Surprisingly, I had to bake this about 1 hour and 45 minutes. I probably could have gotten away with 1 hour 35 minutes or so. It’s very good and has great flavor. Maybe adding the extra banana is why it took longer to bake. I will definitely make this bread again! Thank you!
That should work! Let me know if you give it a try.
Amazing! I was short on time so I made muffins instead … and in my hurry forgot the almond milk. The banana bread muffins turned out perfect! I divided the batter between 12 parchment-lined muffin cups and baked for 25 minutes. Seriously amazing flavor and texture. Turns out my mistake in omitting the almond milk was a good thing! The recipe didn’t need it thankfully.
I made this banana bread for my children but found the amount of sugar quite high.
Therefor I just ditched all sugar and added more maple syrup and oats!
Very fluffy, moist and yummy!
My uber picky teenaged daughter loves the recipe that I’ve called “banana bread” her whole life and I’m pretty sure she wouldn’t even look at another banana bread. I’m thinking about adding some frozen blueberries or dried cherries and calling it blueberry or cherry bread. Would frozen or dried berries work best and what modifications would you make to compensate for the extra ingredient? Thx!!
Hi Tracy! I think those modifications should work well!
No extra mods needed for the moisture of the frozen blueberries?
I added chocolate chips without modifications and it was great.
I made this and didn’t cook in middle put foil on top still not cooked very disappointed.
I’ve had this problem before too, so this last time, I baked it at 325 for 65 minutes and it was perfect!
is the 3.5 tsp baking powder the right amount? seems like a lot and my banana bread batter looked like it had ‘risen’ and airy before i put it in oven. not at all like the photo in this post. still awaiting results!
Yes! But feel free to cut back if you want. I just find it necessary for rising.
I made this and my kids absolutely SMASHED it in one day! I love all of your recipes, they come out really tell and with a very nice texture. Thanks
Amazing bread! I made this yesterday, I used the gf flour blend as listed, I subbed swerve for the sugars and threw i some dark chocolate chips. Cooked it for 1hr 15mins and let it sit for and hour, turned out great…..tasted more amazing this morning though! Definitely a family favorite.