1-Bowl Gluten-Free Banana Bread

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

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

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

You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.

Friends, behold: 1-Bowl Gluten-Free Banana Bread.

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

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

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

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

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

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

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

I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.

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

This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.

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

This bread is:

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

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

More Quick Bread Recipes

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

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

One Bowl Gluten Free Banana Bread

The only gluten-free banana bread recipe you’ll ever need. 1 bowl, simple ingredients, so moist, hearty, and delicious.
Author Minimalist Baker
Print
Plate with a partially sliced loaf of Gluten-Free Banana Bread
4.74 from 897 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

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

FOR SERVING optional

  • Butter
  • Honey

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
  • Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  • Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  • Let cool completely before cutting or it will be too tender to hold form.
  • Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Video

Notes

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

Nutrition (1 of 10 servings)

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

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, you could try sunflower seed meal or pumpkin seed meal. Or more oats + GF blend, but it will be more dense. Hope that helps!

  1. prashanthi atluri says

    When I used the filter for ingredients and put in eggs this did not show up. Just wanted to let you know.

  2. ujwal meka says

    Can this be made oil-free. If not do you now another banana bread recipe on minimalist baker that can be oil free?

  3. Alplily says

    I was just diagnosed with severe gluten intolerance and this was my first gluten-free baking attempt. It’s pretty good! It’s a bit gummy and probably could have used another 10 minutes of baking time. But warmed up with butter it’s just fine. And next time, I will not use thick cut oats, but regular old-fashioned oats. I added a big handful of mini dark chocolate chips which is fun and tasty. Thank you for the recipe and getting me started on my new journey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience! We’re glad you enjoyed it overall! Regular old fashioned oats and baking longer should help with the texture :) Another thing to consider would be the GF blend you’re using. We’d recommend our DIY or a store-bought blend with similar ingredients for best results.

  4. Ryan says

    Hi – thanks so much for posting this! I followed the recipe as written (for the most part), and it turned out wonderful. I added some Demerara sugar on top for an extra crunch, which was also really really nice. In terms of texture, my bread is very chewy. Is that normal? I used room temperature ingredients (only had 310g of ripened bananas), 3tbsp maple syrup, Bob’s 1:1 GF Baking Flour, Gluten Free rolled oats, and Bob’s Almond Flour. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ryan, thank you for sharing your experience! The oats do make it a bit chewy, but it shouldn’t be in an unpleasant way. You could blend up the oats first, if desired. Hope that helps for next time!

      • Ryan says

        Oh, there is literally NOTHING unpleasant about this. The rise, texture, flavor and crumb are all incredible. I had to stop myself after two slices… Just wanted to make sure that the chewy texture was normal because it doesn’t share the same characteristics of other quick breads I’ve made. But I also don’t make a ton of GF/DF recipes. This is definitely a keeper. Thanks!

  5. Laura says

    ⭐️⭐️⭐️ Excellent! I used quinoa flour instead of almond meal, added 1 cup of chopped walnuts, used half the sugar, and baked in an 8 x 8 greased and floured pan. Came out perfect, love this recipe, thank you!

    • LKPJ says

      Is quinoa flour simply ground whole uncooked quinoa? I need to sub the almond meal too but don’t have quinoa flour on hand. Thanks!

  6. Vanessa says

    This banana bread is amazing! I’ve made it three times now and I cannot get over it! I’m about to make it again for a coworker, and I had to leave a review, everyone needs to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you love this recipe, Vanessa. Thank you for sharing! xo

    • pascale El Tom says

      Amazing recipe. I didn’t use cane sugar. I used 1/2 cup packed brown sugar. It’s delicious and it disappeared in no time. I am just wondering if omitting the oats would require some sort of substitution.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Amazing! We’re so glad you enjoyed it. You could replace the oats with more almond meal + gluten-free blend.

  7. Little lily says

    Holy cow, this recipe is so good! I used this to make muffins, and baked for 30 to 40 minutes. Not sure because i just checked every couple minutes after 30.
    I did use flax egg.
    I added walnuts and chocolate chips.
    Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe! Thank you for the lovely review and for sharing your modifications! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rhi, we wouldn’t recommend that. It will be very dense! Making this one both nut-free and oat-free might be challenging. We would need to experiment to offer a good alternative, but perhaps a combination of sunflower seed meal, sorghum flour, and buckwheat flour? It might also be helpful to browse the comments to see what others have tried.

  8. Susan N says

    I can’t rate the recipe in itself because I did make some alterations. I used King Arthur’s gluten free 1-1 flour. I switched out the cane sugar for date sugar, switched the brown sugar for coconut sugar and about a tablespoon of blackstrap molasses. I added the 3 tbsp of honey instead of maple syrup. I had read through a lot of the comments so I was worried about the thickness of the batter. I went back to the video and decided to add about a tablespoon and a half of water and when I thought that wasn’t enough, I added more than a tablespoon of applesauce. I think the batter was still a bit thicker than what I think was shown on the video but it was already in the pan by then. It took about an hour and 18 mins for me but I followed the guidelines provided in the recipe that it should be firm; didn’t try the toothpick/skewer, dry crumb method. This thing is HEAVY and loaded. It turned out great. The crumb is great compared to other healthier versions of banana breads I’ve tried. The whole oats really add a lot to the recipe and are super filling. I enjoyed it a lot more the next day than day of. I have gone through multiple healthy banana bread recipes and I think this one is finally the keeper. It’s the closest to regular banana bread before I cut out gluten and refined sugars.

  9. Abbie says

    This banana bread was so hearty! It is delicious and moist and just the right amount of sweet! Even my kids loved it. I used coconut milk and it worked perfectly! Thanks for the new recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your kids enjoy this banana bread, Abbie. Thank you for sharing! xo

  10. Shelbie says

    Moist and delicious! I omitted the syrup and used less cane sugar, also added an extra egg and dark chocolate chips. So flavorful and yummy!

  11. Ali says

    In case it’s helpful to anyone else, I use this recipe to make mini muffins. I sub out all the sugar for the equivalent cup measurement with no added sugar applesauce. Turns out moist and yummy and only very lightly sweet. I use a regular chicken egg, no added maple syrup or other sweetener, and for mini baking cup size, I bake for 20 minutes on the rack in the center of the oven. I’m at 6200ft elevation and don’t do any elevation adjustments and they are light and airy but also hearty and filling! Thanks for the amazing recipe, I’ve been enjoying this one a lot this winter!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, you could try sunflower seed meal or pumpkin seed meal. Or more oats + GF blend, but it will be more dense. Hope that helps!

  12. Josephine says

    Best gluten free bread I have ever made! Super delicious! I doubled the cinnamon because I love cinnamon. I made this recipie once with coconut oil, and once with butter. For me, the one with coconut oil held together better.

  13. Elizabeth says

    Out of the oven delicious with a few changes. Chocolate and walnuts folded into at the end, so I used just 6 tablespoons of coconut sugar in place of dry sugar. I had unsweetened vanilla coconut yogurt and used in place of liquid.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  14. K says

    These are PHENOMENAL. My absolute go to, and they are perfect every single time. Even my non-gluten free family/friends rave about these. I’m making these today but trying out mini muffin tins and freezing! Yummmmy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family/friends enjoy it. Thank you for the lovely review! xo

  15. jillian says

    crying over wasted ingredients. it was basically inedible. i agree with other comments saying there are too many dry ingredients and “batter” turned out thicker than cookie dough. still gave it a shot against my better judgment, ugh.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you had a negative experience with it, Jillian! We wonder which gluten-free blend you were using? If it was one that had more absorbent flours (like coconut or cassava), that would be the most likely reason it would turn out too thick/dry.

  16. Josie says

    I think the amount of flour, almond meal and oats must be wrong. 1.25c each?! I did it even though my soul screamed no. The batter was almost solid. There was no rise in the bread and turned out heavy and brick like.
    Even the video doesn’t look like the flour adds are more than 3/4 cup each time. And the batter poured into the pan, where mine had to be scooped and spread, like cookie dough.
    Luckily it tastes okay, but the texture is wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josie, we’re so sorry it didn’t turn out right. The measurements are correct. What type of gluten-free flour blend were you using? Is it possible it had coconut flour in it or something that would make it especially absorbent?

      • Josie says

        I used King Arthur one for one and Quaker quick oats and bob’s red mill almond meal. I have made other recipes, but was interested to try this with the oats. I did notice that there was 3x more flour than other recipes but you had milk and so I thought it would even out. Not sure what happened other than using not so ripe banana’s, but I added the maple syrup(IDK)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Josie, thanks for the additional info! We think quick oats might be the issue. They are more absorbent than rolled oats.

  17. Bailey says

    2nd time I’ve made this in 2 weeks & it’s been great both times. First time I only had 2 bananas and did 3 T of maple syrup and it was delish. This time I used 2 bananas and 2 T of maple syrup and I notice the difference in sweetness. Both time were sooo moist though and perfectly cooked at 1 hour, then I let rest for about an hour. I also use coconut sugar instead and almond flour. Overall not too sweet, but just right for a good breakfast snack.

  18. Laura Peterson says

    Can I just use double the GF flour instead of the almond meal? I don’t even have almond flour right now so I’m wondering if I can make it easy and sub with the King Arthur gf flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, it will turn out more dense without the almond flour, so we wouldn’t advise it. But if you still want to try it, we’d suggest more oats + more flour vs. just flour. Hope that helps!

      • Derek says

        I did exactly this last night. I used an extra 5/8 cup oats and 5/8 cups flour blend(1/2 and 1/2 of the 1.25 cups) for the almond meal I didn’t have, I skipped the egg altogether on accident, but it tasted amazing and the texture was dense but still moist and flavorful.

  19. Reshma says

    Hi, whenever I’m looking for a vegan, gluten-free recipe I first come to this site. So thank you so much for all the wonderful recipes you have posted. I did have a question. I tried this recipe, and for some reason my banana bread came out very dense. It did rise in the oven and when I took it out, but as it cooled it flattened out quite a bit. Wondering what could’ve caused .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Reshma, we’re so glad you enjoy our recipes! Sorry to hear this one didn’t turn out quite right. What brand of gluten-free flour blend were you using?

  20. Sue says

    Excellent banana bread! I followed the recipe exactly and it was beautiful. Texture was perfect. It’s better than the “non GF” receipe I used to follow :)

  21. Heather says

    Unfortunately, I too got burned by not using aluminum free baking powder. I was reading through the comments while it was in the oven and sure enough, it tasted so bad of the baking powder it had to be tossed. Such a bummer! Perhaps “aluminum free” in all caps or bold should be included in the recipe… it was hidden enough I didn’t see it at the bottom.

  22. Beth says

    This banana bread turned out super moist and delicious! I think next time I will use less sweetener- it is a touch too sweet for me & I think I even used half of the suggested maple syrup- but so yummy. Next time I won’t use sprouted oats either but just regular rolled oats- for some reason the sprouted ones are extra fibrous and I don’t love that about them. Thanks for another great recipe!

  23. Adela says

    This was a real winner. It came out moist and full of banana flavor, and did not taste “gluten free”. I used regular baking powder (not aluminum free) and did not find it had any metallic taste.

  24. CNicIomhair says

    I’ve been using this recipe for what seems like years and it has never, ever let me down. I’ve followed it to a T, I’ve made subs here and there, added chocolate, added pecans, butter when I don’t have coconut oil etc, always amazing. Thank you so much for this recipe, it always gets kudos from my husbands teammates as I always get two smaller loaves and one goes to work with him <3

  25. Anita says

    I’m making this, in the oven now.
    I always made banana bread with sour milk, by placing 1 tsp apple cider vinegar in the milk with baking soda.

  26. Lanie says

    This is truly an easy, one-bowl recipe you must try! It is moist, flavourful and delicious! I used regular milk, brown sugar, added mini chocolate chips & made them into muffins. Baked at 350 for 25 mins in my silicone muffin pan and they were perfect! The recipe made 12 muffins & 12 mini banana breads.

  27. Emily Jo says

    This is my go to banana bread recipe! My absolute favorite! I love the hearty texture and subtle sweetness! Mmmmm it’s just the best 💗

  28. Carol says

    Seriously the most delicious, moist and fabulous banana bread ever. Absolutely amazing and the instructions are spot on.

  29. Sara says

    Great, GF recipe, thank you so much for posting it!
    Made this today to share with, among others, someone who cannot have any gluten. It came out really nice, rich and moist.
    My variations: I didn’t have almond meal, but a bag of cashews that I ground before starting mixing things up: worked well as a equally valid, nutty alternative.
    I didn’t add the honey, although I would have loved to, but had mixed in the sugar already and taste-wise I thought it was just right (I should flag that I generally like to go with little sugar). I may try 50gr of brown sugar and 60g of honey next time.
    I used sunflower oil and it worked great too.
    All in all, a really nice recipe. Glad I tried it, I will come back to it again soon!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Sara. Thank you for the lovely review and for sharing your modifications! xo

  30. Tori says

    This came out so delicious! I only used 1/3 c coconut sugar and 1 tbsp maple syrup and it came out delicious. I also used whole wheat instead of gf flour, as I’m not strictly gf, and it worked out really well. I definitely will be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and for sharing your modifications, Tori! xo

  31. Bee says

    I’m really upset I’ve wasted so many inredients baking this recipie. For me the results were a 0/10.
    I followed all instructions and the mixture looked nothing like the photos on the website.
    When the final ingredients were added, the milk combined with oats turned it into a creamy thick porridge.
    Once baked the centre of my bread was very paste like, dense and doughy. It was fully cooked through though, but just a horrible texture.
    I’m baffled as to how people can get a crumbly fluffy bread consistency from this recipie.
    But based upon my terrible results, I personally wouldn’t recommend it or even attempt making it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry it didn’t turn out right, Bee. Is it possible your baking powder is expired? If that’s not the issue, would you mind sharing the GF blend you used? Some GF blends are more absorbent, depending on the ingredients in them. Our DIY blend (linked in recipe) works best in this recipe.

  32. Meredith says

    As much as I typically love your recipes, this was a no-go for me. I typically make muffins instead of bread, so that’s what we did. I wish that the comment about Bob’s Red Mill flour not being good for this recipe was incorporated into the recipe instead of just the comments, as we did end up with chewy muffins. That wasn’t the biggest problem however- the muffins had no flavor. I had even added an additional 1/2 tsp of cinnamon since I thought that the original amount was too small. Whatever was happening with the interaction between the flours/oats and the sugars was not working. Again, I normally love your recipes but I think this one needs some adjusting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience, Meredith! Thank you for the honest feedback and suggestion to add the note about Bob’s to the recipe. We’re hesitant to say it doesn’t work with Bob’s because some readers have enjoyed it that way. Were you using the red (all-purpose) or blue (1-1) Bob’s blend? For the flavor, how ripe were the bananas you used?

  33. Corine says

    This is my go-to GF banana bread recipe. Even the “GF-grumblers” in my family love this bread. They wouldn’t know the difference if I hadn’t told them. I did notice a similar issue to another commenter: when I used Bob’s Red Mill GF flour (many tries ago), the bread also turned out too dense and gummy, even after cooking for more than 1 hour and 15 minutes. Since I switched to King Arthur GF Measure-for-Measure (1:1 substitute), I have had excellent results.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad this recipe is a hit in your family. Thank you for sharing your experience, Corine! xo

  34. Jennifer says

    Can you mix tapioca flour with oat flour or just use plain gf oat flour instead of the gluten free flour for this recipe?

    My tapioca flour has been in the fridge but I’ve had it a long while and there’s no best before date so not sure how long it keeps…open to thoughts on that also if anyone has any.

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer! We think oat flour would make this recipe too gummy. It does rely on the gluten-free flour blend to keep it light and fluffy!

  35. Marisa says

    For nut free, oat-free people- I did ground pumpkin seeds instead of almond meal and buckwheat flour instead of the oats. Turned out great! I only baked for about 50 min because I used a toaster oven.

  36. Tatiana says

    Unfortunately mine turned out gummy on the inside. It was in for almost 1 he and 15 and the edges started to get too dark. I have a thermometer in the oven so the temp was correct.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience, Tatiana! Did you make any modifications to the ingredients? Is your baking powder expired? What brand of GF blend were you using?

  37. Alisa says

    Made this last night and it is delicious! I will 100% make this again. My son wanted me to add choc chips and although it tastes great next time I just want to enjoy it on it’s own. It really is good!

  38. Eric says

    I have this bookmarked as my go-to Banana Bread recipe as it turns out amazing every time. The only sub I do is Xylitol instead of cane sugar to reduce the calories a bit. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Eric. Thank you for the lovely review!

  39. Blair Hay says

    Best gluten free banana bread I have EVER had! I didn’t have coconut or avocado oil so I used butter and I didn’t add the maple syrup as my bananas were super ripe and it is sweet, chewy and delicious! I’ve had 2 slices while it’s still warm and I’m trying not to go back for a third 😂

    • Blair Hay says

      Sorry – I also made 2 small loaves from the recipe and cooked in my air fryer, 20 mins at 160c ( I’m in Australia!) and then I covered with foil for an additional 20 mins and it’s perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, YAY! We’re so glad you enjoy the recipe, Blair! Thank you for the lovely review! xo

  40. Kate says

    My banana bread was seriously undercooked (nope didn’t change anything). It was in the oven for over two hours and still has a gummy texture. I double checked the temp, etc. Did anyone else have this issue?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we’re so sorry that was your experience! Would you mind sharing what brand of gluten-free flour blend you used? That would be the most likely cause of the loaf being underbaked.

  41. April says

    I made a double batch because I had a surplus of bananas that needed used. This bread was delicious! I used coconut sugar in place of the other sugars. Coconut oil for the oil and canned coconut milk instead of almond milk since that was what I had. It turned out perfect!
    I didn’t notice the aluminum taste from baking powder that others mentioned but after reading the comments I decided I would purchase aluminum free for the future for a more healthy option.
    Thank you for another amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, April! xo

  42. Barb says

    Making this today for my daughter. Would like to do muffins. What would be the temperature and baking time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, for muffins the same temperature usually works and they bake for ~20-25 minutes!

    • Shelli says

      I have and it turned out great. I used 1/4 cup maple syrup as we prefer our banana bread to be not so sweet.

    • Rachel H says

      No, but with very sweet bananas I used honey and brown sugar syrup (about the consistency of maple syrup–taste is pretty similar, too). I did 1/4 C honey with 1/4 C syrup and omitted the milk.

  43. Lanie says

    I had some old bananas on the counter and wanted to make banana bread on a whim. I found this recipe and conveniently had all of the ingredients. I used almond flour instead of meal. I have two little kids that keep me busy and love that this is a one bowl and quick recipe. The flavour is amazing! The texture is a little gooey, maybe slightly undercooked? I’ll bake longer next time and try it out as muffins as well.

  44. Maria says

    Thank you so much for creating this lovely amazing recipe! 💗 It’s delicious, wholesome and so moist – this is our go-to GF banana bread recipe and we love it so much. The recipe exactly as written is fantastic. Most recently, we’ve enjoyed substituting 2 Tbsp. molasses in place of the maple syrup/honey, and being really generous with the cinnamon. Even added some crushed pineapple per my partner’s request a couple times (yummy in combination with the coconut oil). When we were out of almond meal, we also substituted coconut flour with good result (per google search, used a 1:4 ratio of coconut flour to almond meal + 1 extra egg). Really excited to continue trying other mix-ins like nuts or chocolate! Because we’re unable to use our oven currently, we also tried baking this as muffins in the air fryer and this worked well, too! (we followed a chart per google search on how much to reduce the temperature and time – combined with even less time for the muffin version – they were finished baking in less than 20 minutes!) Thank you so much for this magical recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Maria! We’re so glad it can be versatile for you!

  45. Sherry says

    This was moist and I plan on making it again as it’s tasty and I LOVE the one bowl situation. The only thing I don’t love is that it’s 17g of sugar per slice. Next time I make it (next week!), I’m going to try to halve the sugar and see if it’s still good for breakfast heated up a bit with some butter.
    No matter what it’s better than eating something store bought as it’s pretty wholesome ingredients and no seed oils as I used olive oil. Thank you!

    • Lucie says

      LOVED this healthy banana bread recipe! I used almond flour since I didn’t have meal and subbed cane sugar for coconut sugar. Deliciously sweet, perfectly moist with a nice crispy crust! My new favorite! Thank you!

  46. Rachel Kotack says

    Is this really supposed to use 3.5tsp of baking powder? I made it and it totally just tastes like baking powder. Inedible.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, that’s correct! It could be that your baking powder isn’t aluminum-free, which can often contribute to that metallic taste. We use Rumford brand! Alternatively, if you used a regular egg you could use 2 next time and perhaps reduce the baking powder by 1.5 tsp? We aren’t sure but it could work. Hope this helps!

    • Jennifer Rose says

      Hi there,

      We were so excited about this recipe & are only now seeing the comments regarding the 2 1/2 tsp baking powder & resulting metallic taste. We experienced this, too! I think it would be really helpful if ‘aluminum free’ baking powder was indicated in the recipe. We ended to having to toss ours out due to the metallic taste and only learned that our baking soda contains aluminum after reading the comments. :(
      Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so sorry that happened, Jennifer! We’ll make sure to add it to the recipe notes.

    • Adriana says

      I agree that 3.5tsp was too much. I’ve never really seen a recipe with more than 2tsp? The bread is still tasty, and I added choc chips but there is definitely the baking powder tingly aftertaste.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        So sorry this one didn’t work out as planned for you, Adriana! Glad you we’re still able to enjoy it with chocolate chips.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ovi, we haven’t tried it so we aren’t sure if this recipe will work well if you remove the sugar completely, but you could possibly reduce the amount or try coconut sugar instead? Let us know how it goes if you try it!

  47. Kaz says

    I have made it multiple times and it always comes out awesome 😉 today I have tried to make them as biscuits. No alterations to recipe just put a tablespoon worth of dough on a baking tray. Set the temperature to 170’C on fan and bake for 10-15 min. Came out better than I thought.
    Had anyone tried making those with some apple in it or dried fruits? If so how much to put?

  48. Jillian says

    Delicious recipe. I subbed the egg with 1/4 cup of applesauce and used only 1 1/2 cups of ground oats + 1 1/2 cups of almond flour and my pantry mishap still made an amazing loaf.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacki, we’ve never tried a matcha banana bread, but matcha does lose its vibrant green color when baking. Otherwise, we don’t see why it wouldn’t work. Let us know if you try it!

  49. Pam says

    Another Minimalist Baker success! I’ve made a ton of your recipes and haven’t found one I don’t like yet! I made this exactly as written choosing to use the avocado oil option. It’s perfectly moist on the inside and golden brown on the outside and not too sweet! Definitely a ‘keeper’ recipe! THANK YOU for sharing all that you do!