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 (~1 1/2 cups or 337 g)
- 1/2 tsp pure vanilla extract
- 1 egg (or sub 1 chia or flax egg)*
- 3 Tbsp (45 ml) grape seed or coconut oil, melted
- 1/4 cup (50 g) organic cane sugar
- 1/4 cup packed (55 g) organic brown sugar
- 2-3 Tbsp (63-84 g) maple syrup, depending on ripeness of bananas (or sub honey)
- 3 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup (180 ml) unsweetened almond or dairy-free milk
- 1 1/4 cup (137 g) almond meal
- 1 1/4 cup (200 g) gluten-free flour blend
- 1 1/4 cup (112 g) gluten-free oats
Instructions
-
Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
-
Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
-
Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
-
Let cool completely before cutting or it will be too tender to hold form.
-
Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
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 reflects 1 of 10 slices.
Nutrition Per Serving (1 of 10)
- Calories: 195
- Fat: 7g
- Saturated fat: 0.7g
- Sodium: 213mg
- Carbohydrates: 31g
- Fiber: 2.6g
- Sugar: 16g
- Protein: 3.2g
Hi, I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.
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Gf and with the oats, and the honey and brown sugar, and one bowl, and that big crackly top from heaven…oh this is awesome! pinned to my banana bread board…I love banana bread. SO much!
Thanks Averie! I don’t remember how many bananas your recent banana bread recipe had but it was MINDBLOWING. You’re my banana bread hero!
I have tried this receive but after an hour it was burnt on top and not cooked in the middle (cooked at 175 C) very disappointed :-(
When the top looks “done” (lightly browned), place a piece of foil over the top of the bread. You don’t need to secure it. This will help the inside cook while keeping the top from darkening too much.
I had the exact same results today. I put it back in the over for 20 more minutes and covered the top. It’s very well done around the edges and a bit wet inside.
I had the same results. Very cooked topped and soggy inside. :(
Hi,
I made this recipe but my mixture seemed really dry compared to the picture in the article. It didn’t pour at all and so I have just smooshed it all into a bread tin. It is 2.5 cups of flour/meal in total, right? I didn’t have meal so used coconut flour instead- is that the issue?
Thanks,
Rachael
the coconut flour was the issue as it is extremely absorbent. You either had to decrees the amount of coconut flour or increase the amount of liquid. Coconut flour is tricky to work with but oh so good! :)
I used coconut flour turned out great. But yes you have to use more liquid in my case more almond milk. Looking at the consistency you should be able to tell if it needs more liquid.
No, the mixture is very thick even without coconut meal. I used different type of gluten free flower and the though was just as thick. I added little bit more almond milk, otherwise I would not be able to stir it. Again, the same issue: baked dark brown outside but still somehow raw inside. I baked it twice already and the results were very similar. I don’t think I will do it again.
With coconut flour you always need to add extra eggs. It’s just drier. You may have to play with your egg/coconut flour ratios to get a good batter.
I substituted 1 1/4 cups coconut flour for the almond meal (which I didn’t have). I used three eggs total and also added 4 ounces of applesauce. Results were very good – thick batter, but moist, tender bread.
Coconut sucks moisture. It needs more liquid to stay moist. When I use it I add about 1/3 extra milk and about a half oz of banana liqueur.
Also temperature and elevation can change texture/moisture.
I love this Banana Bread, I also add organic coconut youghurt and fresh sliced strawberries, so yum.
Can you freeze thisBread?
Yes but it does make it drier
Does this recipe really call for nearly 4 cups of gf flour type?
Hi Mary, it only calls for 1 1/4 cups of GF flour!
how is that..?? there are 4 c of “flour” type things..
There are nearly 4 cups of dry base (almond meal, gf flour and oats. Is that right?
Yes, correct
Put stuesel on top!! vunderbah!
sounds Yummy
Can I make these as muffins? Baking time?
I just made cupcakes with recipe. I cooked then at 350 about 35 to 40 min.
I did the same and it worked great!
I had some left over batter and made some mini muffins! Yum!
Just made the banana bread but in a cake pan and cup cakes. How long should they cook at 350?
I really want this bread to be in my life. I am sadly allergic to both gluten and almonds . Do you have a recommendation for what I could use instead of Almond meal?
Hazelnut meal or walnut meal!
I used flax meal insteas of almond, and u could use rice milk instead of almond milk. I also added a little Chia seed to hopefully help hold it together better. It’s still cooking but the batter was delicious so I’m stoked!
Omg this was amazing! I couldn’t wait to try it so I cut into it when it was still warm, and it held together great…I think the Chia really helped. I also added a 4th banana bc the organic ones seem to be a bit smaller. Sooo good! Thanks for this recipe
Also flax meal
What about a nut-free substitute? My little one is allergic to all tree nuts and peanuts. Also milk, egg, wheat and more. It’s challenging!
So nice to know my little ones are not the only kids on the planet allergic to all tree nuts, milk, egg, wheat and even soy. If you ever come across great recipes please share, I will do the same. Thank you
What about if you have a nut allergy?
I replaced almond meal with oat flour. I had leftover oats and just blended them. It turned out wonderfully!!
Jennifano did you use equal amounts?
I believe so!
This recipe really inspired me to create my own flour out of millet, flax, and almond flour that I dried out after making almond milk. Did not have any oats, sugar, or honey. Used yogurt, and juice from half a lemon, which acted with the baking powder, thus only using l teaspoon or each, baking soda, and powder. The crumb is scone like, slightly sweet, and oh! so nutritious. Had only two bananas. Thank you for the inspiration again. It did burn a bit on top, after 1 hour, but was fully cooked inside. Next time I will use more ripe bananas.
Hi Averie,
This recipe sounds amazing. Just a question before I try it
When you say 1 1/4 cup, do you mean 1cup plus 1/4cup?
Thank you so much!
yes, you have that correct. a one cup measure, then also a 1/4 c measure
wow, this is great option for gluten free diet.
I always crave banana bread as winter melts into spring, and this recipe looks delicious.
Love banana bread! Some days I have to convince the kids they really don’t want a banana so that it can stay in the fruit bowl a little longer and get black enough to bake with. I’ve been experimenting with a recipe and have had banana bread for breakfast each day for a week.
Yours looks fabulous!
Ha! Brilliant trick. Hopefully your kids recognize the benefit of waiting ’til bananas are overripe. Hope you enjoy this recipe, Lisa!
it was so good, although my hubby just got home from work and asked me why there was melted coconut oil in the microwave haha oops, I forgot to add it. and its still good. just not as moist I guess haha.
hi.. i would love to try this recipe out but im out of milk at the moment. is there anyway that i can skip it? or substitute with anything else.
thanks
What is your absolutely best banana bread you make?
The little mouse asked one day.
Julia
Such a beautiful loaf! Nothing is better than warm banana bread. Nothing.
YES! Let’s do this!! So excited for this recipe!
Banana bread of any kind excites me, but one bowl! Heck yes! :)
First of all, I just want to say how far over the moon I am that I stumbled across your blog! I have already tested a couple of your recipes and was thrilled! I’m so anxious to try more! I’ve only recently been introduced to the world of “clean eating” and I am in love. I’ve always been a fairly healthy eater; making sure I get all of my nutrients and whatnot, but I was also eating equal amounts of garbage! I can’t sit here and vow that I will never ever again eat anything processed; that is not realistic for me. I also can’t vow to be gluten free or vegan, but I am making a vow to make better healthier choices when it comes to preparing food for myself and my little family. So thank you for your awesome recipes and for your pictures that make me drool and for your witty, friendly, funny, heartfelt narration to go along with each. Cheers to you! PS – I love that you words such as “amazeballs” and “hubba hubba”! :)
Thanks for the kind words, Bethelda! So glad you found us in the vast sea of food blogs and that you’ve been enjoying the recipes so far. I try not to swear off anything in my diet, because then that’s the very thing I will inevitably begin to want. As I’ve done that, I’ve found I naturally stop craving the foods that aren’t best for me. I hope that’s the case for you, too! That would be amazeballs. ;D Thanks again for saying hi!
This looks amazing ! Too funny, I just baked (an hour ago) some gluten-free banana bread :) Going to save this recipe for next time! :)
i am smitten by this bread..now only if i could have slice.
the texture looks phenomenal! i love the low sugar amount, too. i can’t wait to make this.
The texture IS perfect. I hope you give this recipe a try, Caitlin!
Looks delicious! Is the leftover pulp from making almond milk close enough to swap for the almond meal? I’ve been throwing the pulp away but would rather use it if it won’t mess up the texture of the bread.
I would think so, but no guarantees as gluten free recipes can be finicky sometimes. As long as it’s been dried, I think it should work, though! Great question.
I am a coeliac so follow gluten free diet and I can’t eat gluten free oats as i react to them what can I use instead xxxx
What about quinoa flakes
This bread was amazing. It was so moist and very satisfying. My husband said it was perfect.
Yum! How do you think it would turn out if you substituted the sugars with Coconut Sugar?
Probably well, though it will likely affect the texture since I mixed wet and dry for sweeteners. If it appears too dry, just add a little more liquid. Hope that helps, Zoe!
I’ve been subbing Coconut sugar in this recipe since the beginning and have had absolutely no issues. I also cut the sugar to 1/4 cup coconut sugar, 1/8 cup brown sugar and cut out the honey all together. It is just as good and sweet. I’m all for adding as little sugar as possible in all my baking. I also tweak the spices a bit and up the cinnamon to 3/4 tsp. I also throw in 1/2 tsp all spice and 1/2 tsp pumpkin pie spice.
My kids and hubby LOVE this recipe.
I was planning on doing the same. Thanks for letting us know it works =)
I find my resulted bread a bit too sweet; however, I use *very riped* bananas. I will try your modification next time for sure!
I’ve been addicted to bananas lately! That’s so funny, I had searched your blog for banana bread the other day and just saw the one with butternut squash but decided to wait until you came up with just a basic banana bread recipe. You heard my prayers! :) Definitely going to try this. Thanks Dana for all this hard work you put into devising recipes. :)
Ha! So great. Thanks for waiting. I figured people would appreciate a classic banana bread recipe. If you ever have any interested in making a vegan banana bread loaf, you can convert my Vegan Banana Crumb Muffins into a loaf! Hope that helps.
Hi, I am so glad it’s an all in one recipe. I’ve just made it. It’s packed with goodness, delicious and so easy to make.
Thank You,
Ah do I ever wish this was in my oven right now! There is nothing better than fresh, homemade banana bread….
Will for sure try this. Son can’t eat eggs so I usually use flax and applesauce as sub. Will let you know how it works.
Yes pls do! I can’t have eggs either but won’t be able to test anytime soon!
Thanks Tammy! Do report back.
This looks so good! I have a paleo banana bread recipe somewhere, but I don’t think it has the loft you obviously got with this one. Also, I have a gluten-free friend who has been craving bread products lately…I’ll have to point her your direction :)
Please, do! Thanks Kate :D
This banana bread looks crazy good! i can’t wait to try it!
Wow! Thank you for sharing this recipe! Definitely bookmarking and trying this weekend.
Yay! Let me know how it goes :D
Wow! Amazing as always!!! That picture of the brown sugar is simply stunning!!! I would seriously hang that picture in my house!!!
ha! Thanks Stefanie!
Love banana bread.. your picture looks amazing… I don’t even add any sugars as I find using ripe bananas is sweet enough for me.. I try to make a GF version, but find it gets too crumbly when I do.. I sometimes have to stick it in the freezer to let it firm up..
This version definitely has amazing texture. If you let it cool fully it will slice up perfectly. Actually, I think that’s the trick. Cooling it, then covering and cutting into it the next day. SO moist and delicious!
lol Dana, I don’t think your banana bread would last even one minute out of the oven.. my household doesn’t understand the meaning of self control… I think I know what the problem may be, I think I use too much oil, will try yours with only the 3TB.
Ha! OK. Well, fair enough. Take a crumbly slice the first minute it’s done. But then have a substantial piece the next day. Enjoy!
What if it needs to be nut free – so no almond flour – what would you replace it with?
Add more oats, some flax seed and some more GF blend to compensate. Hope that helps!
I was going to say that I have bananas in our bowl that look perfect for this recipe… but then I spied your photo and now say your genius with your binder clips!
Thanks Melanie! It’s a tip I learned from Jules of Stone Soup!
Awesome website GF bread it looks Scrumptious just need a cold glass of milk. I am going to try this recipes I love it. Fantastic!!!!!
I just happened to have three ripe bananas today so I made this yummy recipe. It turned out awesome! Hubby and I had it with scrambled tofu, tea and fresh apples for our supper. Here are the adjustments I made; I substituted the egg with a chia “egg” (as we are vegan), I used regular oats and one cup of unbleached flour and 1/4 cup of whole wheat flour. I cut back the salt to 1/2 tsp. and used coconut palm sugar in place of the brown sugar. This bread had a great texture and wonderful taste. Can’t wait for breakfast!! Thanks for all your great recipes and lovely pictures.
Yay! Thanks for sharing Kim. I’m so happy to know it works with a chia egg. So glad you enjoyed it!
Yum yum! The fact that this is a “one bowl” recipe just makes my heart sing!
this sounds so good! definitely have to try it, i love banana bread :)
xo, cheyenne
I made this last night with a flax/chia seed (ground) with water to replace the egg and it worked perfectly. My husband couldn’t wait to cut into it so after only 15 min of resting he cut off a slice – beautifully intact and slathered it with earthbound margarine. I am sure the loaf will only last till this afternoon. Thank you for the great recipe!
Just wanted to say wow ! Tjis is a great recipe , super moist and light but hearthy at the same time . I did use my own gf blend that consists of oat flour, potato starch, tapioca starch xantham gum and a bit of almond meal plus the almond meal listed on the ingredient list , added a raisin blend and upped the cinammon to 1 teaspoon cause i looove cinammon in banana bread . Also i have been meaning to tell u guys how much your site has helped me view healthy food in a different more doable way . Your recipes are delicious and healthy , looks beautiful and i love how you always post treats , as i have a major sweet tooth ! Oh and great book by the way :-) keep the great work!!
So glad we could inspire your healthy cooking! Thanks for sharing, Andrea. So glad you enjoyed this recipe.
My son is super-picky and refuses to try anything with texture — I’m worried the bits of oats would put him off. Could I grind the oats into flour for this recipe? (Measure, then grind, or grind, then measure?)
That would work! I think oat flour and oats measure about the same. Just add a little less oat flour at first, and then add enough until it looks thick enough. Hope that helps! But if it’s any help, you really can’t decipher the oats once they’re baked.
Love love love this for so many reasons! It’s made in one bowl, it looks so moist, it’s gluten free, and I just love that cracked top! Beautiful!
I subbed in whole wheat pastry flour for the gluten free flour blend, used one egg and coconut oil. I baked it for one hour. The bread is a bit more crumbly than other banana breads I am use to, but after sitting out for one day became more moist. The almonds in this bread lend a fantastic flavor and made a nice, filling and quick breakfast paired with fruit.
I am making this bread today but the resulting batter is very dry. I had to put extra milk and it was not sufficient to bring the moisture back. Modifications as follows: replaced almond meal by coconut flour, almond milk by rice milk and used the flax egg method because of my kids allergies. Everything else is the same but the ratio of dry ingredients seems quite high compared to the moist ones. It certainly did not look like your beautiful picture where the batter looks incredibly moist.
Are these the correct proportions, or did my substitutions result in a much drier batter? I hope it still tastes good (currently baking), but next time I would greatly reduce the dry ingredients proportion and see if it works better.
Coconut flour is probably the culprit. It’s like a sponge in recipes and almond meal is not. That’s probably why it was bone dry.
Thanks a lot for the explanation, I had no idea. I guess coconut flour should only be used in small proportions then. My kids love the bread though, but cannot eat too much of it, it is so dense. I will definitely do this recipe again and find another substitute for almond meal.
For coconut flour you have to use extra eggs!
We’ve used flake coconut in banana bread recipes, maybe that could sub for the almond flour without drying out the batter? It’s something to try.
Thanks for the tip. I was also thinking of ground peanut. My kids are allergic to all nuts but not peanuts. And my daughter can’t have eggs either, to make things easier.
Are there alternatives to the almond meal?? Like Coconut flour ( plus extra liquid) ? or Buckwheat? … I find Almond flour Very Very pricey!
Looks Delish tho :D
I tried the recipe over the weekend, substituting freshly ground whole wheat flour for the gluten-free flour blend and it is fantastic! I omitted the honey since my bananas were super ripe and it was still sweet enough. Love the flavor and texture. This recipe is definitely a keeper!!
So glad you enjoyed this, Lynda!
Is almond flour and almond meal the same? I could not find a “almond meal” at the store.
Hi! You can use either or!
Hey! I was wondering if you know of a substitute for the almond meal? I’m allergic to nuts & my boyfriend cant have gluten! Also, I’m assuming soy milk would work fine also? CANT WAIT TO TRY IT!!!
Yes, soy milk would work fine. As for the almond meal, perhaps sub ground peanuts? Or use a mix of more oats/flour blend. Hope that helps!
I made this the other night and it was gone the next day! It didn’t even last 24 hrs in my house. It’s such an easy and simple recipe that I can make anytime. My preschoolers have already asked that I make this everyday! Thanks for another great healthy recipe!
Yay! Glad you and your family enjoyed this, Grace!
I’m a bit confused about what to sub out, since I’m not gluten allergic but wanted to try this anyway: do I sub out the oats + almond/gf flour mix – or do I keep the oats and sub for the rest of the flour types? Thanks :)
I’d keep the oats, just do regular, and the almond meal if you have it. Just sub the GF blend for all purpose or whole wheat. Hope that helps!
I am glad that I stumbled upon this blog! I am all about healthy eating and although I don’t follow a vegan or gluten free diet I love to try recipes like these. Bananas are my all time faves so this banana bread looks yummy! Can’t wait to try it, thanks.
So glad you found us, too Danny!
Nice recipe. Thank you.
Dear Dana,
This recipe looks amazing. But could you suggest a substitute for the oat (not buckwheat). Thank you. My daughter and I are oat intolerant.
Thank you.
I would just compensate with extra almond meal and GF flour blend. Hope that helps!
This recipe looks amazing and I can’t wait to try it out. I’m wondering if I should Xanthan Gum to the GF flour blend?
Sorry I left out the word ‘Add’
I love your blog! It is amazing. Your photographs are perfect. I’m a minimalist, so to come to your blog and see your photos is perfect. They are beautiful. Thanks for the awesome recipes!
Thank you so much for the kind words, Hannah!
Thank you for not poisoning us. Almost all foods are poison. Love your work. Keep it up.
I can’t wait to try out the recipe. It looks sooo good. Can I sub the oats for chopped walnuts instead?
It sill definitely make the bread a bit more dense, but I think that would work! just play with your GF flour blend to get the right batter consistency.
Hi Dana,
I love, love your blog, bravo!
I’m making this today and will be adding cacao nibs and hemp hearts. Question for you, what is your favorite commercial GF flour blend, or do you prefer making your own?
have a delicious day!
dev
OM Chef
As for right now I make my own, which I share in this recipe. I’ve only tried a couple commercial brands, one being the Trader Joe’s brand, which I liked. I do prefer making my own though, because I find they vary depending on the recipe!
Hi Dana,
The bread came out fabulous! I added a splash of dark rum in addition to chopped almonds, cacao nibs and hemp hearts, and went vegan with flax ‘egg’….I also coarsely ground 1/2 of the oats
I was hoping maybe some new commercial gf mix had caught your eye, but hand blending seems worth it overall
Ive got this beauty in the oven as we speak. Cant wait to try it. Thanks for an awesome Recipe. I Will sure be sharing it!!!
Perfect!!! I was just searching for a gluten free banana bread recipe, so far since going gf I haven’t made my own recipe (lazy) and haven’t liked any I’ve tried so far.
Making this NOW.
Oh and the coconut oil, even better since I was looking to make it dairy free.
Okay made a double batch and baked it as 3 loaves, although I accidentally tripled the sugar.
We love it, friends stopped by, they loved it. Passes all tests.
Oh and I used coconut cream in place of the milk, worked fantastic.
yum, if i make these as muffins (aiming for about 16 min), how long do you think they should go for and what temperature? thanks :)
Use this post as a reference! Should be close.
yes, they turned out great. More towards the 17 min side instead of 22, but I got 18 muffins from it.
We are but free. What can I use instead of the almond milk and almond meal? Thanks in advance!
I’d be curious to know if the almond can be replaced with Coconut meal and coconut milk!
Quick cooking or regular oats? Assuming regular?
Hello, I have been looking for your ‘go to’ flour blend. Could you tell me please what the ingredients are. Thank you !
I believe i linked to the blend in the recipe box. But I use brown rice flour, white rice flour, tapioca flour and potato starch.
Thank you so much for this recipe. I made it this morning and really love it. I used regular unbleached flour instead of gluten fee. I used my blender to make the almond meal and the size of the pieces was varied and I left it that way since the smaller pieces looked like they would soon turn into almond butter. The bigger pieces were a delight in the bread. You were able to use so many bananas without ending up with a mushy texture! I was surprised. This is going to be my go to BANANA BREAD!
Yay! So glad you enjoyed it, Carol!
I had this bookmarked to make for our families beach trip and I did the trial run today and OMG! It was YUM! Soooo cannot tell this is gluten free! I subbed out 1/8 cup Truvia baking blend instead of the cane sugar, left out the honey, and subbed unsweetened applesauce for the oil. The texture is PERFECT, however it is a bit, not exciting. I’m going to try out the additions others have recommended and sub out coconut cream for the milk and coconut sugar for the brown sugar. And add walnuts (my mother doesn’t consider it banana bread without walnuts) and nutmeg. I think I am even going to do the flax seed instead of egg and make it gluten free, egg free, dairy free, and delicious!
Thank you for this! GF bread is often SO wrong in texture that it’s great to get one that isn’t!
This is the first gluten free bead I’ve had where it’s not crumbly and obvious that it’s GF. It’s so moist and delicious! Thank you! Making my second batch now ;)
I have celiac’s disease and it has been difficult to find a really delicious and gluten free banana bread, this recipe is over the top wonderful!! So easy to make and is very moist and flavorful. Thanks so much for sharing.
I was making a whole wheat banana bread before I found this but I have been trying to go gluten free as my stomach feels MUCH better without wheat. I am sooooo glad i found this recipe! I just made it last night and the loaf is already half gone…my fiancé said this is the best recipe I have made hands down. Thanks so much for this awesome recipe– EVERYONE needs to go make this….NOW!
Yay! Thanks for sharing, Kate! Glad you enjoyed it!
I made this Banana “nut” bread today, for a ladies group that meets at my home. I am gluten free but they are not, so I was hoping it wasn’t too “odd” tasting to them. It came out wonderful! I added 1 cup of walnuts; I was worried it may be crumbly but it sliced just like or better than my old wheat Banana Bread recipe. I was so pleasantly surprised! I used 1/4 C. Coconut sugar in place of white sugar and followed the recipe except I used real butter and milk, so it wasn’t vegan. Very good and fairly “low sugar””. I will check out more of your recipes. Thanks!
My 18 year old niece has recently been diagnosed with several allergies and food intolerances, including dairy and gluten. She has really had a hard time finding recipes for favorite foods she can no longer eat, which includes banana bread. I was determined, so I searched and found your blog. I made this for her while I was visiting yesterday, but she did have a chance to sample the bread before I flew home today. This is the text I had from her when my plane landed: “Oh my goodness. This banana bread is delicious!!!!!!! The bread is so so so so so so so so so so so so so good.” Enough said! Thank you!! I can’t wait to try other things from your blog and send them to her!
Dana – I want to thank you! I was an avid baker as a child (made my first sheet of baklava at 10 years old!) and loved spending time whipping up decadent treats. As I got older though, and had a child – the thought of feeding my daughter sweet desserts or breakfast items made with white flour, sugar and butter just didn’t sit well with me. So I gave of my love for baking. I did have a brief flirtation with other ‘healthy baking’ cookbooks but found the ingredient lists and complicated (not to mention expensive) recipes to be not worth the trouble. Then, last week, when looking for a healthy, simple banana bread recipe (My husband is Gluten-Free so it’s been trying to make everyone happy around here!) I stumbled upon your lovely site! After having great success with this fantastic recipe – I HAD to try a batch of the Peanut Butter Cups – also a huge success! We used the leftover peanut butter/coconut cream as a ‘butter’ for this bread btw. I am very much looking forward to trolling through your amazing recipes and beautiful site – Congrats and thank you for doing us all such a great service!
I just made this with regular flours, 2% milk, some applesauce + bananas (only had 2), and a flax egg. I added walnuts and baked it for an hour. It was great! Thanks for a good recipe :).
3-5 teaspoons baking powder…?
3 1/2 tsp. It says 3.5
LOL! Yes- it IS 3.5! I didnt have my “ol’ lady” glasses on & my arm just isn’t long enough anymore!!!
This was a HUGE success @ my house!
& YES no matter how tempting wait until.it cools to slice! I made 2 small loaves & my grown son couldn’t wait… ; 0)
Thank you so much for sharing this!
I just baked this and it turned out great, with a rather dense moist texture that I really like. I like the variety of flavours here, this is different from banana bread recipes that just keep it really simple. I didn’t have coconut oil so I used about a quarter cup or so of butter, and I used only brown sugar. I added chocolate chips too – to encourage my ten year old daughter to give a gluten-free banana bread a try! I think she’ll like it. Next time I’m going to try with less sugar or maybe substitute just honey – this turned out quite sweet (for my taste – but I still love it) and I’m interested in trying it with a bit less of the sweet ingredients. I will definitely try some of your other recipes. Thanks!
Not only is this recipe delicious, it’s *incredibly* forgiving. I had two overripe bananas and some quickly spoiling blueberries that I was loathe to throw out, so I surfed up a GF, vegan banana bread recipe. I started on the recipe without really checking what I had on hand, or how much, and ended up making several substitutions on the fly. It still turned out FAN-TAS-TIC. I can’t believe how great the texture and flavor are. Here are the subs I made, just in case anyone’s wondering how much they can get away with :o)
– Used only 2 bananas and a little warm water to aid the mashing process
– Used chia instead of egg
– Had no brown sugar on hand, used 1/4c cane sugar and 1/4 c blackstrap molasses, plus a little extra to sub out the honey (no honey on hand either!!)
– For some reason I was compelled to use 4tsp baking powder, I’m such a spaz, it’s a wonder anything I bake ever turns out edible
– I see measurements more as “guidelines…” LOL so I probably used about 4TB melted coconut oil
– Flour: Used 2c almond meal, 1/4 c rice starch, 1/4c corn starch, and this is the funniest sub IMO, only had 1c oats so I used 1/4c of granola and crisped rice cereal instead! LOL
– Tossed in about 1 1/2c of blueberries before baking
– Baked in muffin tins instead of loaf pans for about 15min
I think that’s it. And despite my mangling the recipe beyond recognition, it turned out absolutely stellar. I credit the recipe with being flexible and myself with pure DUMB LUCK! :o)
Wondering about subs for the flour blend here. I see someone above added more almond meal and used rice and corn starch and granola. Crazy sub, but sounds like it works. I wonder if I could sub arrowroot powder for rice starch? OR any other GF substitutes for the GF flour blend? Could I use more almond meal, or coconut flour? Any thoughts/ideas? Thanks!
Hi there!
If I were you I’d use corn starch instead of the rice starch because starches are more absorbent than almond flour. If you used all almond flour it might turn out a bit mushy? Coconut flour is ULTRA absorbent in my experience so it might affect the texture, but it might not! I think this recipe is pretty flexible :o)
I am dying to make this but I don’t have almond meal. What could I use instead ?
You can just sub extra oats and GF flour blend! Or any other nut meal, such as pecan or walnut!
Just made this with my kids this morning for my birthday. We shared big slabs of it for lunch and I have to say this bread is legitimately delicious. We really struggle to find gluten free baked goods that are delicious. This one hit the spot. Thank you so very much!!
Thanks Caroline! Glad you all enjoyed it!
Hi there, I’m new to your wonderful site and wanted to thank you for this, and the other amazing vegan gluten free recipes…I made this with the flax egg and subbed all sugar/honey for 150g coconut nectar…it’s gorgeous! I made it late last night (as it’s very warm here in the UK at the mo) and left it to cool overnight and like santa leaving a gift for me, there it was this morning waiting for me! Perfection! It went very well with my morning hot chocolate in bed :) Again, thank you and keep up the good work ;)
Thanks Ruth! So glad you enjoyed it!! xo
Another review…..I stumbled across your blog looking for a gluten free banana bread. Although I have already made my stand-by banana bread recipe, adapting it for gluten free, I wanted to try something new.
Well, this one is a keeper! I used organic eggs and milk (we’re not vegan) and coconut oil…my own gluten free blend (from another blog, sorry) but otherwise, everything else was the same as the recipe calls for.
I baked it in a stoneware bread pan for 1 hour 10 minutes and let rest for 30 minutes in the pan, then 1 hour on a wire rack before cutting into it. This is really a full-flavored dense-but-not-heavy banana bread. It will now replace my old recipe which had a lot of oil and sugar in it…this one is so much healthier, and gluten free besides.
Thanks!!
I made this because the pictures look so incredible. Turns out the bread itself was equally magnificent. And now I plan to cook my way through all your recipes because everything looks so irresistible. Thank you for gracing the internet with such a beautiful site!
Ah, yay! So glad you enjoyed it. Thanks for sharing, Monica!!
i wonder could u advise me of a gf flour mix that would contain no wheat rice almond or potato as ive to eliminate these from my diet which i could use to make your banana bread . thanks
Has anybody tried to use cornmeal in this recipe?
I am not sure what went wrong but after 1 hour 10 minutes this bread was like rubber. :(
Did you maybe overmix it, Tom? Quick breads can get tough if you’re not careful.
A search for “Vegan Banana Bread” brought me to your beautiful site & this gorgeous recipe. I love that you included oats in the recipe. I am wondering how, if possible, I could incorporate peanut Butter in this recipe? Any ideas?
Thank You!
I actually did that here!
Excellent! Best GF banana bread I have made or tried.
Just are the vegan version for the second time in 3 weeks! This recipe is sooo good!
I slice, package & freeze. Then I take 1 slice at a time out to enjoy! Thank you for another divine recipe!
Thank you for this recipe! My first success with a tasty GF bread. Only wish I had added dark chocolate chips. I didn’t have almond milk so used unsweetened low fat soy and I didn’t have almond meal so made my own pistachio meal. Delicious, quick and easy.
I made this banana bread yesterday, and it is so yummy! The almond meal makes the bread perfectly nutty, and it’s super moist. This will definitely be my new standby recipe for when I have a few ultra ripe bananas!
So glad you enjoyed it, Kendell!! Thanks for sharing :D
I just made this and absolutely love it. I substituted 2/3 cup of brown sugar for the other sweeteners, and also used 3 tbsp melted butter instead of oil. It’s got a lovely texture and flavour. I will make this one again. Thanks so much for sharing it. :)
Do we need to add xantham or guar gum to the GF flour? BTW recipe sounds amazing – I can’t wait to try it out!
You can but since the bananas are binding, I don’t find it necessary. In other words, it wouldn’t hurt but it’s not vital!
Thanks so much for the info!
I can’t wait to try these but I don’t have any almond meal or almond milk. Can I use soy milk instead and leave out the almond meal, you think?
Yes, you’ll have varied results though. Up the amount of oats and gluten free flour to compensate for the almond meal. Hope that helps!
Can I use just the brown rice flour instead of the mixture?
Thanks!
I made this a few days ago, and it was AMAZING! I would eat it every day if I could. I currently have a plethora of zucchini coming out of the garden, and I would like to incorporate it into this bread. Does anyone have any ideas of how I could do that? Maybe just increase the flour?
Try this recipe!!
So I have a kiddo allergic to soy, gluten, dairy, egg and almonds. I know, the pits, right?! Anyhow thinking we can use your sub for egg, and rice milk for the milk, but any suggestion for substitute for almond meal? Do they make another nut meal or maybe more GF flour? Would love to know any suggestions or ideas! Thanks!
Kaate, you could try subbing hazelnut meal, which has a similar texture. I’m pretty sure that Bob’s Red Mill does a hazelnut meal that you should be able to find in a grocery store with a good Gluten-free section. Good luck!
My question: can anyone confirm whether the almond meal should be packed or loose? I’m hoping it won’t make a difference this time around, but I’d like to know for future efforts. Thanks!
I just food processes almonds and some pecans as I didn’t have the full amount of almonds, worked like a charm!
Love your recipes; this one especially! Super easy and really good! I made these vegan style and substituted the egg with flax and the honey with agave syrup (honey is not vegan). I would definitely recommend! :)
I love your one bowl Gluten free Banana Bread!!!! My husband who doesn’t like anything health has eaten half the loaf!!!! Thank you :-)
That’s great news! So glad your family is enjoying it, Deborah!
I really need some help! !! I really want to make this bread, however this is the second time I have messed up and not sure where. For some reason my batter comes out really thick…any shuts to where ive gone wrong? ?!!!
Not sure! Did you change anything? What’s the batter look like before baking? If it’s too thick, thin it with some almond milk…
Wow very delicious. I will be making again and again. i used coconut sugar instead of brown sugar, added walnuts and dark chocolate chips, which of course just made it even more scrumptious. thanks for sharing!
Great! so glad you enjoyed it, Kari. Thanks for sharing your changes! That’s always so helpful to me and other readers. Cheers!
Hi,
I am ready to try several of your recipes but noticed I first have to make the Gluten free “flour blend”.
I am not up to making my own potato starch and cannot find it in my area.
Can I substitute corn starch since I don’t have any corn allergies.
Let me know so I can start baking!
Thanks,
Laura
You should be able to do that, with varied results, though. Otherwise, look into ordering potato starch online!
Try subbing in arrowroot starch or flour for the potato starch. I do that when I make the gluten free flour blend from America’s Test Kitchen. So far I’ve been pleased with it. The recipe is on their website. I haven’t tried the gf banana bread yet, but will as soon as I can keep a few bananas long enough for them to start to turn black.
This was very tasty but was still gooey after and 1 hr 15 mins. also after 15 more minutes. I wonder how long? I am using a gas convection oven. I don’t get it. I didn’t use Oats but Coconut. Not sure what happend.
It could be the oats. Not sure!
I am always looking to improve my GF banana bread with healthier ingredients. I tried this one based on the reviews and the ingredient list. I’m not sure what happened but it had a terrible aftertaste! Could that be from the coconut oil OR almond milk? The texture was perfect so I was very disappointed. The almond milk was plain unsweetened and brand new, but the coconut oil was not a fresh jar, maybe it was spoiled. What do you think could have caused such a bad aftertaste?
Hard to say! It could’ve been the coconut oil if it was spoiled. Not sure since you’re the only one who’s said that so far!
I didn’t have all of the flour to make your flour combination, and I had no almond meal so I just added more oats, but my flour amount looked Way too much compared to my liquids.. And the loaf is very very clunky and a little hard. definitely think I did something wrong! How much flour is in your combination in total? I only used brown rice flour and tapioca! Will try round 2 tomorrow… Thank you :) x
sorry for the double post! about to attempt round 2.. just about to run out and buy some gluten free baking powder and more oats. am i right in thinking your total amount of gluten free flour blend equals to around 350 grams in english measurements? it just seems like such a huge amount in comparison to your photos, but I guess they were taken in moderation!
OH MY GOSH TRIPLE POST. I JUST REALISED I USED THE WHOLE AMOUNT OF FLOUR BLEND AND THE RECIPE SAYS ONLY 1 1/4 CUP. HAHAHA! oh dear dear dear.. i’ll update you in a couple of hours with my turn out…
I just attempted to make this bread and it was awful!!! Gooey clump with a very bitter aftertaste. Pretty bummed because the ingredients weren’t cheap & it went straight into the trash. Will stick with Elena’s GF recipes.
Rita, that’s so bizarre! 99% of people have had success with this recipe so I’m not sure what went wrong. I never want people to waste supplies! That’s the worst. If there’s any questions you have regarding what might’ve happened, I’d love to help you troubleshoot. -Dana
This was great! I’m not GF but love to mix it up now and then! The true test will be when hubby gets home to try! Only thing I changed was using my own GF flour mix (Robin Hood) and used a mix of almonds and pecans for the meal. Great results! Only thing I would do differently is add something like chocolate chips, berries, or a crumble on top (maybe melted vegan butter and coconut) just for an extra oomph!
Hello. I was wondering what the 3.5 meant for baking powder. I wasn’t sure how much baking powder to put in because I am unfamiliar with that symbol. Can someone please help? Thanks. I liked the recipe very much except I put too much baking soda.
teaspoons!
I know that it was supposed to be teaspoons. I thought that 3 and 1/2 tsp seemed like a lot of baking powder. And the use of 3.5 threw me because all of the other measurements used fractions but the tsp measurement was decimals. That is why I questioned it. Thanks.
I had the same struggle. I pondered over it for over an hour. I was trying to use this as a substitute recipe for one that I wrote out and now can’t find. It turned out just as Rita commented in August; dry, bitter, awful. I should have known from the inconsistencies. I wish I read these comments first. It should probably be just 1 teaspoon, like many other recipes. Thanks for trying to get that cleared up. Too bad they stopped checking. Oh well.
I’m not going to rate this. I had to start all over when I saw that I’m only allowed to rate it a 4 or 5.
You continue to amaze me with all the awesome recipes thank you for this one it was excellent :) next time a cuppa chocolate chips I am sure will kick it up a notch
Hi, do you know the weight of the dry ingredients – flour blend, almond meal, oats? I am the worst gluten free grains scooper and measurer…the only recipes that turn out for me have weights of these items:-) thanks!
What could I sub for bulk, since I’m sugar-free as well? Sugar-free to me is no honey, no agave. Only stevia for sweetening. Thanks for any help with this!
Love this! But would it still work if I substitute the almond meal for coconut flour?
I made this using flax eggs for our vegan houseguests over the weekend and it turned out great! it came together and baked up beautifully. I think next time I’ll wait until my bananas are super ripe and use a touch more oil, trying coconut instead of grape seed. I loved what the whole oats did for the consistency of the bread; it felt really wholesome and perfect for breakfast.
thanks for a solid recipe! I made three other vegan + gluten free loaves from different sources before this one and they all flopped horribly, so I’m super happy to have found something reliable and delicious. cheers!
Ok so two questions…1) how can you make this without the almond meal? I’m allergic to nuts but not coconuts. 2) who designed your blog? I LOVE it!!
Thanks, Jamie! 1) I would add a mix of more gluten free flour blend and oats to compensate. 2) John did! And our friend Holly did the logo and ads.
Wow so many comments:) Is there a way to make this “sugar free”? I like to use rice malt syrup instead of regular sugar, as I’ve come to find that it is more gentle on my stomach in smaller proportions, but the sugars are dry ingredients so will I have to add in more almond meal or flour somewhere? Love the recipe :) :)
Not sure how to advise on this one, as the sugars help to add texture as well as sweetness. Let me know if you come up with a good combination of ingredients! I’m sure other readers would love to know.
Hi there, i really would like to try this recipe however i am unsure on the measurements in cups? Could you possibly advise what these would be in grams or ounces please? Thankyou
Ruth, I’m not sure! But if you google the measurements you should be able to find their equivalents in grams/oz
I just made this recipe for the first time! With a three month old baby who barely takes any naps, I was able to sneak in enough time to get thru all of the ingredients. I had to take her back into the kitchen with me to finish the mixing and pouring of the batter and voila! Thanks for such a good recipe and for making it so manageable!
My only change is that I have so many severe food allergies, I substituted all of the flour and almond meal for quinoa flour. I also had to use coconut milk instead. I think next time I’ll simply add a little more vanilla but other than that, this made for a nice fall afternoon treat with my coffee!
Yay!!! So glad you enjoyed it, and that it was easy enough to make with a 3 month old on your hip!
Hi. We loved this recipe and will definitely make it again. It’s perfect as a travel snack! I mentioned it in my blog and linked back to you, hope that’s ok.
Thank you so much for your posts I absolutely love reading them. Never had bake anything vegan/gluten free but you make me want to give it a go. Just wondering could i use frozen bananas in this recipe? As they seem to have more water content.
Yep! Just let them thaw first!
I really love this recipe! I was craving it yesterday but was out of bananas so I used a can of pumpkin instead and it was just as delicious :)
Yay! Thanks for sharing, Dawn!
I made a beautiful looking loaf with your recipe, but I have the same question as previous posters about the baking powder amount. The 3.5 confused me because other amounts were written as fractions – and 3 1/2 teaspoons seemed like a lot of baking powder. My loaf is good but has a strong flavor that I would describe as bitter that seems to be from too much baking powder. Can you please clarify that amount?
Made exactly as the recipe states and my loaf was also very bitter… Very. Any thoughts on why others are not having this issue?
Hmm, did you also halve the baking soda? Perhaps your oil was bad?
what meaning 11/4 Cup
I followed the recipe except for the gluten free flour blend in the recipe. Instead of buying 4 different flours required for this blend, I purchased Trader Joe’s Gluten Free Flour that had the same flour ingredients in the same sequence of ingredients on the ingredient list (due to the sequence I thought it might be similar). I did this because I didn’t want to spend $30.00 just for these 4 types of flour. I used Qty. 2 8 X 4 X 2 1/2 inch Godaddio anodized aluminum pans (sold on the internet). I did not change any other ingredients. This was baked for 1 hour in the oven. The result was 2 heavy bricks of costly ingredients. The bread did not improve by adding butter.
I went gluten-free eleven months ago and my health has improved significantly – especially clarity of thinking. I have purchased 8 gluten-free cook books and tried many of the recipes in these cook books. I have also tried recipes that use gluten-free flour blends from internet web sites. My experience has been that anything that is a bread, pastry, pizza crust, or dessert that uses gluten free flour or almond flour has been an extreme disappointment and a waste of the money spent on the ingredients. There are many foods that do not contain gluten and that is where I make my food budget investment now – by buying these foods and buying organic where possible. There is absolutely nothing that will match a good wheat pizza crust or real slice of artisan bread. I will cheat about every other week and have a good slice of real bread. The result is a red rash on the forehead and brain fog for several days. It really isn’t worth it. I have done a lot of research on the topics of gluten sensitivity, celiac disease, gmos and glyphosate (main ingredient in Roundup that is sprayed on wheat just before harvesting the wheat to increase grain kernal size). If you are gluten sensitive, include glyphosate in your research. Glyphosate/Roundup is used extensively on many crops that are not gmo crops or modern wheat. I find that even when I stay away from GMO ingredients and all wheat that I still frequently get the red rash. I believe this is possibly due to being poisoned by glyphosate. I spend at least 90 minutes a day shopping for food that is not contaminated, investigating labeling on products and meal preparation. I am 70 years old and this problem with our food supply did not exist 20 years ago. Do your research and share what you find with other people. Another thing I discovered by going gluten-free was that my blood pressure dropped 30-35 points on the systolic reading. This was after 10 months of no gluten.
Thank you to the author of this web site. I was not able to match the great picture that you have of the banana bread. I will try the recipe again using the size of bread pan that you used. Can you let us know what the measurement size is of the pan that you used?
I don’t have any almond meal, will it make it completely different if I just used more oats and more flour?
It will make it different, but still good I think!
Hey! You can delete this comment, but I wanted to let you know that the link for the GF Butternut Squash Banana Bread has an extra “htt” at the front of it! So you have to delete those 3 letters for the link to work. Thought you might wanna know :)
I LOVE your blog. Thanks for the pretty pictures and inspiration. I need to get some almond meal, and then I’m definitely making this since I have everything else already!
Ack… let me clarify: the link that’s in the ‘NOTES’ section of this post!
O.M.Gosh……best banana bread in a VERY long time. I have been gluten free for 4 years and miss the deliciousness of good baked goods. This hit the spot and the whole family loved it! Thank you!
I love love all of your recipes, I made this banana bread and loved it as well. The only thing, my bread baked in about 35 mins tops, if I’d have left it in the over for 45 minutes, it’d be fried. I’m not sure what I did differently, but I’m glad I took it out when I did! My BF said it was the “best banana bread he’s ever had” :)
This was a very good recipe…THANKS!!! I made it today and it was not too sweet and was perfect.
3.5 tsp baking powder? is that 3 1/2 tsp? or a typo and 3/4 tsp? I just want to make sure…
btw, I made this recipe with 3 1/2 tsp a few weeks ago, and then again last night with 3/4 tsp because I was thinking 3.5 tsp was wrong… either way, it has come out GREAT!! Last night, I put chopped walnuts on top. Can’t wait to bite in! thank for posting!!
What is the use of coconut oil?? Can I replace it with olive oil instead??
This banana bread looks absolutely delish! I’m a banana bread lover from way back. As a lifetime Weight Watcher who still needs to keep track of the calories I consume, I am wondering how the calories/nutritional information for this recipe were calculated? When I ran it through the program I use the calories were came out to 297 v 195. Thanks for any assistance you can provide.
I tried your banana bread recipe today and it turned out great. It tasted good and was nice and moist. Because I didn’t have a loaf pan, I baked mine in a cake pan and I ended up with a lot more of the crispy top.
Great variation for banana bread.still cooling but I’m sure it won’t last long:) thanks
Awesome recipe. I alter it slightly with a cup of walnuts and a cup of organic chocolate chips. Over the top..I know, but awesome. Oh..and I omit the baking powder and use 2 tsp of baking soda and it works fine.
OMG I am drooling at the amazing aroma filling my kitchen right now as this bakes… can’t wait to taste this….
I tried making this today and it was delicious! The inside of it was extremely moist, with a very golden brown crust on the outside? Would adding less oil fix this??
Hi, a word of warning to formally diagnosed gluten-intolerant people aka coeliacs. While oats are technically gluten free, the protein in oats is so similar to gluten that most coeliacs will have a problem with it and therefore labelling laws at least in aus & nz do not classify oats as gf.
As a coeliac myself, i will be replacing the oats with quinoa flakes so i dont get sick.
but thankyou for your recipe nonetheless.
Um…. I’m Celiac and have never had an issues as long as they’re oats that’re processed in a gluten free environment..
I LOVED this recipe!
I am a Master Fitness Trainer/nutritionist with an occasional uncontrollable sweet tooth and a gluten allergy. Oh the irony HAHA…I eat extremely clean but I’m willing to put the effort in the kitchen to make something sweet and delicious that’s healthy as well. Don’t mess with my post-work out treats, man! I am always looking for ways to sneak extra protein into said treats for added nutritional density (; With that said, I added a scoop of Gold Standard 100% Whey protein in Vanilla flavor to the batter, and subbed the almond meal for a little extra GF flour blend and GF oats (Almonds and I don’t get along either lol), baked for ONLY thirty min and the result was, um AMAZEBALLS!
Cheers,
D
PS My toddler has already asked me 3 times to have more bread!
I went gluten free about six months ago and have been doing quite well on my new diet, but I was lamenting the full-gluten banana bread my boyfriend made the other week. It inspired me to find something that I could enjoy. Your recipe is amazing and simple, which is really important for me because it’s not easy to always find the ingredients I need living overseas.
Thank you! A+! 100%!
Yay!!! Thanks for sharing! Best of luck to you on your GF journey!
This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and slightly reduced the honey and sugar too. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.
This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and reduced the honey and sugar too, it was still a bit too sugary and will reduce more next time. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.
This banana bread is fabulous. Everyone loved it and could not believe it was GF or vegan. One question, would this work with other fruit like pineapple??
LOVE, LOVE, LOVE this recipe! My 12 yo daughter is gluten/egg free. so she uses the flax egg with great success. Our entire family loves this bread – it’s hard to keep a loaf for more than a day around here. Thank you so much for sharing with us; it’s a keeper. :)
Really want to try making this but don’t want to make the GF flour mix. Can I just use brown rice flour w/ chia egg and no other subs? Thank you!!
I made this and it came out beautiful but very dry…i didn’t have almond meal so i used more gf flour instead. could that have made it less moist?
Thanks for this recipe. I just made it for breakfast and was thinking that I may use Teff flour next time. Any ideas about the proportion of teff flour to the other flours. Thanks again…this rocks!
I’ve made scones that came out like salty brownies, cupcakes with a quiche-like consistency, and bread that never baked inside after 2 hours in the oven. Gluten free baking is tricky. But this worked! My bread rose, and cooked, and tasted like. . . BREAD. and it was GOOD. It was, in fact, DELICIOUS. Did I mention it actually turned into bread? This is a first. Huzzah. I substituted corn starch for potato starch in the GF blend and used just a little bit of light brown and dark brown sugar. Thanks for the great recipe!!!
I made this today and it tastes great. We can’t get GF oats in Australia (and oats do contain avenin anyway which is a form of gluten)….lucky I can handle oats though so it was all good. I used dates in place of the sugar (equal quantity) and flax egg and rice malt syrup. I also added some walnuts in the mix and some sliced banana on the top. I doubled the recipe and it made 2 large loaf tins and a small round tin. Can’t stop eating the stuff – yum!!!
I was so excited about this recipe as I usually just stick to modifying traditional recipes with all my healthy subs which never really works all that great. I had recently experimented with coconut and almond flours for the first time and so was excited to use what I had left of those as well.
My mods:
Brown sugar and maple syrup only
I used an oat blend that had bran and some other blends in it
Coconut and almond flours
Unfortunately I didn’t read all of these comments ahead of time or I would have steered clear of the coconut flour? I had no idea it was so sponges since the last time I used it the recipe called for it and had been tested for it I guess. So I made some quick final adjustments adding more almond milk oil and eggs in the hopes of saving the recipe. The remained very dense and didn’t rise at all. They are crumbly and dense but they seem like they’ll taste ok. I’ll happily try the recipe again though considering all the heavenly reviews.
Craving for banana bread after reading your recipe ! Love anything to do with bananas.
Want to try this as so many great comments, I’ve had problems with baking gluten free also, but I have one extra question that no one seems to have asked yet, any ideas or adaptations for high altitude. I live in Denver Colorado so I’m definitely needing this.
I live in Louisville, CO. You don’t need to adjust for altitude. :)
Add chocolate chips. I usually do 1/4 cup and it is amazing!
Great tip!
I made this recipe into the most amazing banana muffins today in the dining hall kitchen where I work! I made them vegan with flax eggs, skipped the honey, split the “GF flour mix” in half and used half additional almond flour and half oat flour, used 1/2 coconut sugar and 1/2 raw cane sugar, and they taste amazing!! I also whisked together my coconut milk with a couple squeezes of lime juice before adding it to the rest of the ingredients–that reacts well with the baking powder and makes nice round tops! They are incredible, and I can’t wait to debut them tomorrow! Thank you for sharing this fabulous recipe! :)
I am a banana bread aficionado. LOL! Seriously, I’ve been making it forever, using different recipes here and there with adjustments. This is by far my most FAVORITE recipe yet! It came out so good! I added mini chocolate chips (Enjoy Life brand)! It’s REDONK! Thank you so much!
So great! Thanks for sharing, Suzanne!
I tried this recipe tonight, with a few changes. I added 1 tsp of cinnamon because I love it. I added 1/4 cup of natural applesauce and omitted the coconut oil, added 1/4 cup of ground flax and used 2 eggs. I also ground half the oats so it was not as crunchy. It was so tasty and my picky eater absolutely loved it. I can’t wait to try some more recipes on here.
Thanks Miriam!! So glad you enjoyed it.
Hands down the best banana bread I have made. I used rice milk and oat flour only for the gluten free flour blend. Oh and some walnuts! So good to find a recipe I can stick too. I’ve tried alota different recipes. My only question was what I could add to make it hold together better when I go to cut it. I used the flax egg option. Thank you.
I just wanted to clarify, it’s 3 1/2 tsp baking powder? It seems like a lot. Thanks!
Oh, and would brown rice flour work instead of the gf flour blend?
Thank you so much.
This was so good, I don’t eat gluten or dairy so finding any bread that’s actually nice is nearly impossible.
This was without doubt the nicest banana bread I’ve ever had.
There’s is a lot of sugar in it though, thinking about using maple syrup instead the next time. Will let you know how it goes.
Thanks again,
Roy.
Great! Thanks for sharing, Roy! Good luck experimenting.
Hi… I started making this recipe and realized I was missing ingredients so I substituted things. Although it came out quite dense… flavor and texture is good. Wondering what of my substituted items caused it to be so heavy. I used coconut sugar instead of cane. Used an extra 1/4 c oats and an extra cup of buckwheat flour. I had chocolate almond milk so I used that instead… :P
Like i said it came out good but dense… one slice and ur full. Let me know what u believe may have made it so dense.
I just made this recipe last night into banana bread muffins (because my loaf pan disappeared?). They came out great with the added bonus of any easy clean-up!
I just made this tonight and it is soooooo good. My husband is gluten intolerant and he loved it! For the flour I used Cup 4 Cup flour and ground the almonds in my vitamin. I’ll be making this again and again.
Sorry I ground the almond flour in my Vitamix machine
Hi can you please clarify the oven temperature.
I am in australia. My oven max temp is 250 so Im assuming your 350 is the hottest setting.
The most deliciously moist banana bread I have ever made. My first attempt and I loved it! I linked to my blog right away!!! thanks for sharing!!!
I just tried making this and followed all of the steps accordingly however I subbed the sweeteners in your recipe for coconut sugar but used all of the same flours. I used canola oil instead of coconut (all I had on hand). I baked it for an hour until the top was brown and firm, however after it cooled completely and I cut through the inside, the texture was rubber and over moist like. Not bread like at all. What do you think went wrong?? Thanks so much!! Xoxo
Hmm, could be the coconut sugar. Not sure!
I looked forward to making this as I had some seriously ripe bananas to use towards a good cause. I finally got around to making it late one night this week, when I discovered my almond meal packet was almost empty. I then realized I couldn’t find my loaf tins. I took a gamble and substituted corn meal for almond meal, and it was really yummy. I scooped the mix into muffin cases and it only took 15 mins to cook. Result: yummy banana bread in travel size portions! (just had to remind people it was bread-like not muffin-light!)
Great! Thanks for sharing Susan!
Awesome recipe!!!
Do you think rice, oat or soymilk would work too?
Thanks :)
I do! Rice being the best.
Yes!
Would you happen to know a good sub for oats? (for this and in general for baked goods) Oats ended up being an offender for me, I am also GF. Its frustrating, since oats are a common substitute in baking GF. Thank you!
You can just sub more gluten free flour and almond meal! Good luck Susan!
I find that with my diet change, I can’t tolerate even gluten free oats. Is there anything else we could sub to add substance with this recipe??
Additional almond meal + gluten free blend! Just compensate the amount – should be fine!
Hi there, question — are the GF oats supposed to be quick cook oats, or regular?
Thank you!
We just use regular!
Try additional gluten free flour and almond meal!
Can’t wait to try this recipe, thanks for sharing. Do you think I can substitute the entire flour needed for white GF bread flour, as that is all I have in currently?
Many thanks in advance,
Hayley
I think that should work!
Honey is NOT vegan.
I just made this today and it is delicious!! I substituted almond meal for flax meal because I was out of the almond meal and it came out great! Thank you for the recipe!
Wow – this was super easy and extremely yummy. I only had two ripe bananas so I used a third not as ripe one and the full amount of honey. I used Bobs 1 to 1 flour. Added walnuts and cacao. My new go-to banana bread recipe – thank you! ( I really give it 5 stars but my browser won’t let me highlight the last one)
This. Was. Phenomenal. Unbelievable. I usually don’t have to hide by baked goods from my gluten- eating family(they don’t like the taste) but this time I’m not taking any chances….thank you!!
this is the second batch I have made and the second to go in the trash..Turns out crusty on top and uncooked in the middle…I have left in way more than an hour-hoping it would cook—all to no avail. I was using Bob Mills Gluten free flour blend-could that be the problem—help–a any suggestions would be greatly appreciated
Hi another great recipe Minimalist Baker! ) I made only a few tweaks due to what I had on hand and it came out so delicious! In the world of gluten free vegan cooking each successful recipe is a celebration because it’s like a chemistry experiment! :) I followed recipe, except used 1 cup of buckwheat flour 1/4 tapioca for gluten free blend, and I blended the oats into flour. I also used 1/2-3/4 brown sugar and couple tablespoons of maple syrup. Added chopped walnuts too, yum! This is a keeper!
Delish! Hearty thick slices topped with butter and served with a side of fruit salad you can’t go wrong! I added chopped pumpkin seeds on top before cooking- I’ve always loved an extra crunch on top! Mother loved it ~~thumbs way up! :D
My son is allergic to wheat, almond, soy, and milk…. what can I use to substitute for the almound meal?
i am also curious to know a good answer to this question as my son is allergic to wheat, oats, nuts, eggs. help!
Just tried this recipe and it is AMAZING!! The best gluten free banana bread that I have ever had! It doesn’t even taste gluten free. I added chopped walnuts to our bread. I also wanted to add some golden flax seed meal to our loaf, so I substituted a 1/4 cup of the almond meal for the flax seed meal and I omitted the cinnamon. I will definitely be making this recipe again!
I subbed the chicken egg for a chia egg, and subbed the honey for maple syrup. I used coconut sugar in place of the cane sugars. Turned out really well.
is that 3.5 (as in 3 and 1/2 teaspoons of baking powder??)
is this 3.5 teaspoons of baking powder (as in 3 and 1/2?)
I also thought the recipe called for a lot of baking powder (which yields a salty taste), and ended up using 3 with two capfuls of cider vinegar, 1/4 cup shredded coconut and an extra egg to avoid crumbliness.
I was looking for a recipe that didn’t have as much sugar, so I used 1/2 cup of coconut sugar and 3 tbsp of agave syrup and 1/4 cup concentrated organic pineapple juice.
I didn’t have gluten free flour so I used 1/4 c flax flour, 1/2 cup of coconut flour and 2 cups of almond flour. (which is very absorbing) and 2 tablespoons chia seed, so I added a 1/4 cup more almond milk to compensate for absorbency.
While adding the dry ingredients, the batter was rising!
Baked at 350 for 1 hour, still crumbly but tastes moist and delicious!!!
Just made this recipe and it is AMAZING! :) Thank you so much!
I am not gluten intolerant so I used wholemeal strong bread flour, and replaced honey with golden syrup and agave syrup, just to match what I had in my cupboard. It turned out superb, nice and banana-y with beautiful texture from the oats :)
xxx
So great! Thanks for sharing!
Made this as mini muffins for my kiddos yesterday, HUGE HIT! I baked them for 18 minutes. PERFECT!
Great! Thanks for sharing, Yanic! xoxo
Did not have any almond meal, so I substituted coconut. Bananas and coconut, what could go wrong? Nada, it was delish. Thanks for the recipe, luv your blog!
Well the description up top won me over; I’m not a cook at all but I just had to try it and….
Wow! There are nights where I just give up and don’t eat rather than try to find something I can eat safely (I am a gluten-free vegan for health reasons – it’s not optional for me). I react to all kinds of things, so to find something like this is amazing! Even though I did sub out half the ingredients because I didn’t have the ones listed for whatever reason :p I think the crispy crunchy outside is best, and I love the filling wholesome taste the oats give it. I added in sliced pecans and they go great. The banana is there but not so much that it’s the only thing you taste, as is the cinnamon. All of the ingredients balance well so it’s good and flavorful without anything overwhelming you. The texture is very smooth and firm but it has that flexibility and springiness that is virtually impossible to find in gluten-free food. Very good!!
Here are the substitutions I made (after four calls to my poor grandmother, the family cook):
I used stevia in the raw for both brown and white sugar
arrowroot powder in place of eggs
1 tsp baking soda instead of the powder I didn’t have – (my GF blend flour had a little yeast too – Red’s mill wonderful bread mix)
Agave nectar (dark) instead of honey
Smart balance instead of coconut oil – which is not strictly vegan, but safe for me. I’m out of Coco oil
**I added 1/2 tsp apple cider vinegar to activate the baking soda (I’m quoting my grandmother. I don’t understand this)
**I left out the salt since I used baking soda (the internet told me to)
**And I added about half a cup of fresh pecans, which I sliced. Individually, one by one, because I’m not a practiced chef. Buy fresh nuts if at all possible!
I don’t actually have a loaf pan, so I sort of lumped it all against the short side of a 9 x 13 glass cake pan level with the top and it rose to about 1/3 taller. It kept the shape really well and now I have that wonderful crispy crunchy exterior over most of the outside surface. Next time I may cook it on a cookie sheet.
I sent four or five ridiculously excited email to my grandmother with updates and pictures at every stage. Thank you!
Yay!!!!! Thanks for sharing!
could you use buckwheat flour instead
I tried and didn’t rise at all. Any idea why?
Deee-lish! Thank you so much for sharing a wonderful and healthy recipe.
Also, just wanted to let you know the link to the butternut squash banana bread does not work. It starts with htthttp. I was able to navigate to the website after a little address editing.
Super happy with this recipy!
I thought it was gonna go to hell, but this came out really nice and perfectly risen, even thought I made it with a flax egg.
Thank you!
Ha! Thanks for sharing, Nora. Glad you enjoyed it!
Just made this recipe and my mixture was so dry! More like actual bread dough than batter. I added a ton of extra almond milk but there just seemed to be too much of the dry ingredients.
I used a gluten free flour mix (no coconut flour) from the supermarket and also extra because I didn’t have almond meal.
Don’t know what I did wrong :(
I just wanted to say I LOVE this recipe. It is SUPER easy even when I’m SUPER busy. I have been looking for a healthier banana bread for a while now and this is exactly what I wanted!!! Even though there is very little sugar to begin with in this recipe I actually only used half of what the recipe called for, but I did use a little more honey. My only suggestions for future use would be to soak the oats for 5-10 minutes before mixing them into the batter so they are still not crunchy when their done cooking. I baked mine in muffins so I think that might have something to do with why they were a little crunchy. My only other suggestion would be to add less salt, mine ended up being really salty for some reason. But ultimately they turned out to be exactly what I wanted! I really love your blog and so am excited to try more recipes.
So great! thanks Jordan! xoxo
Hello! I just found your awesome recipe which I’m hoping to make this weekend & I was wondering if you think it would work with oat flour instead of your gluten green blend flour? I have lots of oat flour at home so I’m wondering if I can get away with it! :)
You’d need to substitute agave for the honey, too, if you want this to be vegan.
This recipe is amazing! I made it tonight and and it was so delicious. Definitely making this again some time soon :)
Hey! I just made this last nighttt anddd this is ssoo good!
I use flax eggs (but 3 tbsp water), substitute cane sugar to maple syrup, and I used 1 cup almond milk.
This morning my parents bought half (before I take photo of it) of it to their work cause they love it.
Thank you for the recipe. Already tried fee of your recipes and I love all your recipes! God bless you. x
* please update more on Instagram, will love to hear update from you!
the flavor was absolutely amazing, my daughter who is very fussy loved it infactso did the whole family.
Great to find a really good gluten free recipe for once.
Although my only complaint was mine turned out really doughy and gluey? would adding less milk make it better? or cooking longer? I used a small pan and halved the recipe and baked them both for around 45mins each any longer and they would of burnt.
Wonderful! Hmm, not sure about the texture. Perhaps you didn’t bake it long enough? Next time try turning down the heat and baking longer…
Have you tried this in a bread maker?
I LOVE this recipe!! Nothing better than tossing all the ingredients into one bowl and throwing it into the oven. The flavor is amazing, and I really enjoy the texture from the whole oats. Also, thank you for sharing a gluten free recipe that’s not loaded with sugar and/or rice flour.
Ah, thanks Jean! Glad you enjoyed it!
I have tried so many gluten free recepies for cookies breads etc and this one was the best ever. I was so excited that it worked out and held together. It was a bit dry after I put everything to gether but I substituted the meal with rice flower so I just threw in some more almond milk. I am glad it was a bit dryer but it definitely held together when sliced and I added dried cranberries. It tasted delicious. I will be sharing this recepie.
Wonderful. Thanks for sharing your results, Kate!
SO GOOD!!! I’m usually disappointed in my gluten free baked goods….too dry, crumbly, weird texture…but this recipe is perfect…I followed it exactly except that I used coconut milk instead of almond! Definitely give this recipe a shot
Thanks Dana! We followed your recipe (halving the sugars) and it was perfect and delicious!
This turned out amazing! I feared that it would be a gummy mess in the middle (such is the fate of so many GF recipes), but this is wonderful! …and it was really easy. This is our new go-to banana bread recipe. Thank you!
Would subbing pumpkin purée for the bananas (and adjusting spice for that) work in this recipe?
I think so! But try this recipe instead!
Oh, perfect! I guess I missed that recipe Thanks so much!!
I love this recipe, this is my goto gf banana bread now. However, my only concern is that it crumbles when I sliced it. Any advice? Thank you
Hi Joyce! I believe I’ve noted it in the recipe, but if you let it cool completely (even up to 12 hours), it doesn’t crumble when slicing! It’s just tender at first :D
I tried the recipe and it was quite dense and seemed to be a bit salty. Did I make a mistake? Please advise.
I tried the recipe and it was quite dense and a bit too salty. What could I have possibly done wrong? Thank you.
What can I substitute for organic cane sugar? I have all this other ingredients. Thanks!
just leave it out! That’s what I did and it was still sweet enough and yummy
Hurray ! Finally a healthy B bread recipe that I can hold on to.
Even though I have a different result every time I bake this baby, I always enjoy it: D
Yesterday tried this with only 1/4 cup of coconut sugar, omitting honey and brown sugar completely and it was perrrfect!
This recipe was much too dense. Perhaps the “gluten free flour blend” is causing issues for some of us. It would be nice to know what brand blend you used – or give some substitutions for exact amounts of coconut flour. Disappointing amount of expensive ingredients went to waste for me.