1-Bowl Gluten-Free Banana Bread

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This turned out excellent!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious, my new go to!

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

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

This bread is delicious especially toasted with almond butter!

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

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

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

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

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

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

Thanks Minimalist Baker for the great recipe!

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

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

too much baking powder! mine was so salty and bitter :(

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

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

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

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

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

Definitely cannot recommend this enough.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thanks!

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

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

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

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

No changes necessary here, but I did add toasted walnuts and yum …really awesome recipe for banana bread!

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

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

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

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

Made this with:

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

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

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

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

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

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

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

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

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

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

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

Another yummy recipe! I made this and am enjoying eating it. Thanks! I recommend making it!

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

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

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

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

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

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

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

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

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

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

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

Definitely a keeper, thank you!

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

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

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

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

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

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

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

Thank you Dana for this great foolproof recipe!!

SUPER EASY & DELICIOUS!!! Thank you for sharing!

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

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

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