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
4.76 from 801 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
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsweetened almond milk (or other dairy-free milk)
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup gluten-free oats

FOR SERVING optional

  • Butter
  • Honey

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
  • 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.
*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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  1. Lin says

    I don’t have Almond Meal handy, any suggestions for a substitute? Coconut flour, or maybe corn meal? Additional gf flour? Thanks, looks tasty and these bananas are ready to roll! :-)

    • Support @ Minimalist Baker says

      Hi Lin! Unfortunately the almond is pretty important for the right texture here, it’s possible a blend of coconut flour and more GF blend could work.. but we haven’t tried it and coconut flour can be finicky. If you have oat flour, that could be another option to try! Let us know how it goes if you try any substitutions!

  2. Jackie says

    This is my most favorite bread to make. I sometimes make it weekly… I steal overripe bananas from family if I see them :)

    I am toying with switching the bananas for pumpkin… Have you tried this? I know you also have a one bowl pumpkin bread.. but I just love this one so much :)

  3. Yazmin says

    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

  4. Marie Biddix says

    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!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Marie! We’re so glad our recipes have been helpful! xo

  5. Dana says

    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.

  6. Tania says

    I was diagnosed with coeliac disease a number of years ago. When I changed my diet to remove gluten I was surprised to understand that oats have not be ruled as gluten free here in Australia. I know there are ‘gf oats’ that a milled in a clean facility. But I think you should take a read of this article when stating no gluten when incorporating oats. I have substituted with quinoa flakes in the past but don’t love the flavor. I stumbled across switched tho puffed quinoa which doesn’t seem to have such a string quinoa flavor. Love to hear your thoughts on gf oats.

    • Support @ Minimalist Baker says

      Hi Tania, our understanding is that there’s conflicting information in the research journals and among gastroenterologists whether GF oats are safe for celiac disease, so certainly avoid if you’ve been told to! We’ve found sorghum flour to be the best 1-1 substitute for oat flour in recipes, but it doesn’t provide quite as much structure. Hope that helps!

  7. Sara K says

    I don’t have dairy substitutes in the house so I made this with melted butter in place of the oil and whole milk in place of the almond milk. My loaf pan is slightly larger (9.25×5.25) and I added about half a cup of mini chocolate chips. I used your GF flour blend recipe and baked for an additional 10 minutes until it was nice and golden brown on top, but mine is still somewhat mushy/gummy in the middle. It tasted great and is being devoured quickly, but I’m curious about the texture. Could dairy have caused the difference?

    • Support @ Minimalist Baker says

      Hi Sara! We aren’t sure what might’ve caused the gumminess, it is possible that the added fat from the dairy might have affected it, but we aren’t sure. In future you could try adding a bit more flour and maybe an extra 1/4 tsp of baking powder. Hope this helps!

  8. Beth says

    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!

  9. Deb says

    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!

  10. santa says

    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.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience with both recipes! We’re glad to hear you enjoyed the other one more!

  11. Ashley Katzen says

    Hi! I had to use some substitutes as I did not have all the ingredients at home. Instead fo cane sugar I used brown cocnut sugar and brown sugar (same amount). Instead of GF flour and Almond meal, I used Almond flour and flaxseed meal (also the same amount) and instead of rolled oats I used 1 cup of purely Elizabeth banana cinnamon granola. I have no idea how this will turn out with all of these substitutes but we will see!

    • Support @ Minimalist Baker says

      Yay! We hope it turned out delicious, Ashley! Thanks for the lovely review and for sharing your modifications!

      • Joanna says

        Excellent! I followed the recipe except I used almond flour instead of almond meal. This banana bread is so light and fluffy! And served with a drizzle of honey…outstanding! My husband is on his 3rd piece!

  12. Laura says

    I made the bread following the recipe exactly, it was great! I want to make muffins. Has anyone done this and how would you adjust the baking time?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Other readers have made this bread into muffins with success. We’d suggest baking them for ~20-30 minutes. Let us know if you try it!

  13. Cathy says

    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!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Cathy!

  14. Jessica says

    Hi~

    I notice a lot of the reviews talk about almond flour providing a fluffy texture, but the ingredient list calls for almond meal? My almond meal never turns out nearly as fine as store bought almond flour so it seems like these 2 options would produce very different results. Which one do you recommend?

    • Support @ Minimalist Baker says

      Hi Jessica, this recipe does call for almond meal, which is typically a bit more moist and course. Almond flour should work as well, if you have some on hand.

  15. Zara says

    As always, recipe from minimalist baker is healthier and delicious!! I also add walnuts for crunchiness and, a bit of nutmeg and ginger powder for a kick of flavor.

    This is the third time I made this banana bread. The only thing to complain is it’s on the sweeter side. I tried cutting half the sugar but found that my bread is too hard. The sugar does contributes to the fluffiness in this recipe and I still don’t know what to sub for half the sugar to make this less sweet while maintain its soft fluffy texture.

    • Support @ Minimalist Baker says

      Hi Zara, thank you for sharing your experience! We’re so glad you enjoy it overall. We assume you kept everything else the same (didn’t swap for a different GF blend) the third time? One idea would be to try replacing some of the sugar with granulated monk fruit sweetener – it won’t reduce the sweetness much, but will reduce the sugar content if that’s the goal?

  16. Santa Simo says

    Hello, it’s me Santa. I appreciate your prompt response. Is there any brands you would recommend for aluminum free baking powder. Thanks.

  17. eva says

    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!

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Eva! We’d suggest adding a little more flour next time to see if that helps it cook through better.

  18. Diane (DJ) says

    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!

    • Support @ Minimalist Baker says

      So sorry to hear that was your experience, Katie! To confirm, you were using baking powder vs. baking soda? Were you using a brand with aluminum in it? That can cause a more bitter taste.

      • Santa Simo says

        I tried making the banana bread. It came out very delicious. My only concern is the amount of baking powder is way too much creating this banana bread bitter. Can we reduce the amount for a better taste?

        • Support @ Minimalist Baker says

          Hi Santa, you can try reducing it, but it might lose some of its fluffiness. If you aren’t already using aluminum-free baking powder, we’d suggest that for best flavor. Hope that helps!

  19. Madison says

    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!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you still get to enjoy banana bread =) Thank you for sharing, Madison! xo

    • Support @ Minimalist Baker says

      Hi Justine, we used old-fashioned rolled oats. Is it possible yours were thick cut? If you prefer a finer texture, you could also try subbing oat flour (ground from rolled oats). Hope that helps!

  20. Kathryn says

    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.

    • Support @ Minimalist Baker says

      Aw, yay! Thanks so much for the lovely review and for sharing your experience, Kathryn. We’re so glad you enjoy! xo

  21. MARY says

    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.

    • Support @ Minimalist Baker says

      Hi Barbara! We hope you had success with your banana bread! We usually cool partway in the pan and once it’s cool enough to handle, transfer to a cooling rack. xo

  22. Tiffany Kyle says

    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!!

    • Support @ Minimalist Baker says

      Hi Evie, That’s tough as almond flour adds a nice light fluffy texture. But if that’s not an option, we’d suggest a mix of more oat flour and our GF blend. Hope that helps!

  23. Leonie says

    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.

    • Support @ Minimalist Baker says

      Hi Leonie, so sorry to hear it didn’t turn out as expected! What type of GF flour blend were you using? We wonder if maybe it contained a drier flour such as coconut flour?

  24. Joe B says

    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!

  25. Becca says

    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!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the kind review and for sharing your modifications, Becca. We’re glad you enjoyed! xo

  26. Reilley says

    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!!!

    • Support @ Minimalist Baker says

      Yumm, thanks for the lovely review and for sharing your modifications, Reilley! We’re so glad you enjoyed. xo

  27. Yvette says

    This looks amazing, but we can’t do almond meal. Would you happen to know a substitute that might work well in this recipe?

    • Support @ Minimalist Baker says

      Hi Yvette! We haven’t tried this without almond meal but it’s possible that oat flour or coconut flour could work. Let us know how it goes if you give it at try! xo

    • Leslie says

      Can you eat hazelnuts? Milk street has a hazelnut banana bread recipe that is AMAZING. I’m going to a party where a gluten-free friend will be in attendance, so I decided to try it using King Arthur GF flour in place of the AP, but I decided to Google GF banana bread first to see if there were any recipes that would be better (I ended up here!!) I think I’m going to try this one instead for the GF version, subbing in hazelnuts. They have you roast and rub the skins off the hazelnuts. I roast them, but DO NOT rub off the skins, a waste of time IMO and it still tastes absolutely amazing. Then you pulse the cooled hazelnuts with the dry ingredients in a food processor.

  28. LuAnn Sims says

    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.

    • Support @ Minimalist Baker says

      Amazing! Thanks for the lovely review, LuAnn. We’re so glad you enjoy the banana bread, and we might need to try that waffle iron trick ourselves! Yum! xo

  29. Carla says

    Hi, the oats in your recipe.. is it old fashioned rolled oats or do you use quick oats?
    Thanks

    • Support @ Minimalist Baker says

      Hi Char, That’s tough as almond flour adds a nice light fluffy texture. But if that’s not an option, we’d suggest cashew flour or a mix of more oat flour and our GF blend. Hope that helps!

  30. Emily Baird-Levine says

    Hello,
    I am looking forward to making your recipes!
    Question: are there any substitutions for cashews/almonds in the cheesecake recipes?
    Thanks!
    Emily

    • Support @ Minimalist Baker says

      Hi Emily, which recipe are you referring to? Our answer may vary slightly based on which one. We’d suggest doing a search in the comments on the specific recipe as other readers typically ask for nut-free substitutions so you can more quickly see what we’ve recommended. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that’s helpful! Let us know if you aren’t finding an answer.

        • Support @ Minimalist Baker says

          Hi Izzy, the next best option would be a blend of more GF blend and more almond meal. Hope that helps!

  31. Tara says

    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!

    • Support @ Minimalist Baker says

      Amazing! We love hearing about mishaps turned successes. Thanks for the lovely review, Tara! xo

  32. Anni says

    I was so looking forward to trying out this recipe this morning! But when I was putting away my ingredients I realised that I had used sorghum flour instead of almond flour – uh oh! I also used coconut sugar as I did not have the ones you listed, although I’m sure that would be acceptable?
    I had to take the loaf out of the oven after 50 minutes because it was looking rather brown on top and the walnuts I’d strewn on it were burning. (Perhaps because I live down at the coast?)
    The flavour is great but the loaf is very dense. Very heavy.
    I wonder if its due to the sorghum flour? Or perhaps that the batter stayed in the bowl for at about half an hour whilst I went down to my daughter’s house to fetch my loaf pan? I’m going to give it another try though – I’d love to have a decent banana loaf recipe I can use again and again. Oh – and another thing: I wondered whether I should add so much baking powder to the gluten-free flour? It rose a bit but cracked all the way down the side. Thanks for your recipes – this is not the first one I’ve used, but the first one I’ve commented on. Promise to leave a rating next time – it would not be fair to rate it after my mishaps :-)

    • Support @ Minimalist Baker says

      Hi Anni! Thanks for the sweet review. The almond flour is definitely crucial for creating a fluffy and light result, and the baking powder amount is correct, but always good to check if it’s expired. Let us know how round 2 goes! xo

      • Anni says

        Happy to say my second attempt, using the correct flours, worked a treat! It rose beautifully, is fluffy and light and we have demolished half of it already, between two of us. Thanks so much for putting the joy back into vegan, gluten-free baking for me!

    • Blair Vallor says

      This seems like too much baking powder. When i made it, it tasted bitter from that much. Im not sure how everyone else made this without that bitter taste.

      • Support @ Minimalist Baker says

        Hi Blair, we think it might be due to different brands of baking powder. We’d suggest aluminum-free for best results. Hope that helps!

  33. Claire says

    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!

    • Support @ Minimalist Baker says

      Hi Claire, sorry for any confusion here. In step 2, it says “add all ingredients through almond milk” – this includes the ingredients you mentioned. But we’ll take another look to see if we can improve clarity.

  34. Sheba says

    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!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Sheba. Thank you so much for the lovely review and for sharing your modifications. xo

  35. Mary says

    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!

  36. Laura Wurz says

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

    • Support @ Minimalist Baker says

      Yay! We’re so glad it turned out well. Thanks for the lovely review and for sharing your modifications, Laura! xo

  37. Ashley says

    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!

  38. Sherri says

    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.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Sherri. Thanks so much for your kind words and lovely review! xo

  39. Judy Hutchinson says

    I love the taste of this banana bread, and have made it 3 times! I have a question about the coconut oil. I warm it so it’s a liquid, and add it per the instructions, but then it turns into hard pieces. Even when baked, when you cut a piece you can see the hardened coconut oil. Am I doing something wrong?

    Thanks

    • Support @ Minimalist Baker says

      Hi Judy, we’d suggest letting the colder ingredients sit out at room temperature for a bit before adding the melted coconut oil. Hope that helps!

  40. Morgan says

    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

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Morgan! Thanks so much for the lovely review and for sharing your modifications! xo

  41. Jen says

    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!

  42. TJ says

    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.

  43. juliana says

    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!

  44. Jennifer says

    Hi! I really want to make this but I only have 2 medium very ripe bananas. Any suggestions on what else I might be able to add to substitute the last banana?

    Love all of your recipes!
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would just make a slightly smaller loaf and reduce the other ingredients around it!

  45. Beth says

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

  46. Christeen says

    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.

  47. Jasmina says

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

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jasmina! Thanks so much for the lovely review! xo

  48. Christina says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Christina! Thanks so much for the lovely review and for sharing your modifications!

  49. Danika Wilsher says

    Can I make this recipe without the oats? If so, would any of the measurements of the other ingredients change? Thank you 😊

    • Support @ Minimalist Baker says

      Hi Danika, perhaps try something like quinoa flakes, or a blend of more almond meal and GF flour?

    • Support @ Minimalist Baker says

      Hi Iara, we wouldn’t recommend coconut flour or chickpea flour as they are more dense and absorbent. Chickpea flour can also cause a beany flavor. We haven’t experimented much with cassava so aren’t sure how that would turn out. We’d suggest subbing sunflower seed meal or perhaps a mix of more oats/GF blend. You may also find this guide to GF flours helpful!

  50. Fonz says

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

  51. Tamara Balasuriyar says

    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

  52. Judy Hutchinson says

    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.

  53. Dawn Vogt says

    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!!!

  54. Emma-Anne Lonsford says

    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.

  55. Janet D says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Janet. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  56. Daphne Herling says

    I haven’t made this recipe yet but plan to. Couple of questions: my husband can not have vanilla – should I just leave that out or substitute almond extract? I do not want one big loaf – can I use smaller loaf pans ( 6×3 or 8 1/4x 4 1/2)? If so what would be cooking times? Thanks

    • Support @ Minimalist Baker says

      Leaving it out or subbing almond extract would both work! You can definitely use smaller loaf pans. We’d suggest checking on it ~15-20 minutes sooner. Use a toothpick to check for doneness.

  57. Rebecca says

    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!

  58. Isla says

    Hi, I’m in the UK with a convection oven and this loaf comes out very heavy and dense. Would it be better to use the conventional oven setting do you think? I love the flavour and would love to improve the texture! I’m using Dove Farm flour blend which is similar to yours I think. I’ve also ordered some US measuring cups as the weight conversion to UK measurements is a bit tricky! Any other suggestions to help with your recipes across the pond would be great!

    • Support @ Minimalist Baker says

      Hi Isla, we do think the conventional setting and cup measurements could help. Our only other suggestion would be to reduce the temperature and cook longer. Keep us posted!

  59. Mary says

    We’ve made this banana bread recipe three times, and each time, the loaf has been gummy in the middle. The taste is amazing but we can’t figure out what we are doing wrong. We want to get it right and would love some input. We use an oven thermometer, we don’t over mix, we use the ingredients called for in your recipe, and we use the correct size pan. I see so many successful reviews… please help! Thanks!

    • Support @ Minimalist Baker says

      Hi Mary, sorry to hear it’s not turning out quite right! What type of gluten-free flour blend are you using? We recommend our DIY blend (linked in recipe) for best results.

      • Mary says

        We used Bob’s Red Mill 1 to 1. However, next time, we will make and use your gluten free flour blend per your suggestion.
        Thanks!

        • Sheri says

          Have you made it again? I have had many banana bread “flops” like yours and didn’t know what the issue was! Maybe it’s been the Bobs flour all along (and not me! Lol)

          • Mary Douglas says

            Unfortunately, we haven’t tried again yet… I had to cut back on the baked goods for a bit. However, I haven’t forgotten about making this banana bread! Maybe we will try again Easter weekend using Minimalist Baker’s GF flour blend.
            Please share if using Minimalist Baker’s GF flour blend ends your streak of flops!

  60. Laura says

    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!

    • Support @ Minimalist Baker says

      Hi Laura, Greasing should work, but we find the parchment helps it come out more easily. To help the parchment stay in the pan better, you can cut it smaller and/or grease the pan and then add the parchment (it will cling to the oil). Hope that helps!

    • HEATHER DONLEY says

      My go to GF baker online. I’m not GF but my daughter is due to celiac. I am a baker though and I cant stress enough this womans flour blend is on point to recieving true bread like texture. Thank you for sharing these gems, I can’t imagine how much hours experimenting it continually takes.
      Looking forward to more

  61. Kate says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Kate! Thanks so much for the lovely review! xo

  62. Natalie says

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

    • Mary says

      Am I able to make this recipe into muffins instead? It helps me portion control. I made this for my nephews and they said it was the best Banana bread ever!

  63. Angela says

    I’m enjoying your gluten free recipes but as someone with celiac and is sensitive to oats (even certified GF oats), could you develop some recipes without oats?

    So what can I use in place of oats in this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Angela! I hear you on the oats. What about something like quinoa flakes, or a blend of more almond meal and GF flour?

  64. wylene says

    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.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Wylene. The type of GF flour blend can also make a difference with texture. If the longer baking doesn’t work, we’d suggest our DIY blend for best results. Hope that helps!

      • Wylene says

        thanks for the reply! I haven’t heard of any of these flours except white rice. I did my own blend of gluten free flours (coconut, almond and spelt I think) So I will try this.

        BTW – what is the difference between all purpose flour and these other flours with regard to being refined? I can eat gluten so I don’t necessarily want to get away from gluten, but I am looking for alternatives to refined flours. Are these other flours less refined, thus healthier? Or is it just that they are gluten free?

        • Support @ Minimalist Baker says

          Ah, that’s likely the issue- coconut flour is very dense and absorbent. The refined GF flours aren’t necessarily healthier, but they make it lighter and fluffier. So if wanting to stick to less refined options, just know it may be more challenging to get the texture you’re hoping for.

        • Beth says

          Be warned — spelt is not gluten-free. It’s in the wheat family. When I originally went gf, I couldn’t figure out why I was still feeling sick. The spelt bread I had been buying as a gf substitute was the culprit.

          Be well!

  65. Jillian says

    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.

  66. Veronique says

    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.

  67. Roger says

    I LOVE this recipe! Made it a bunch, and given it as a gift! Quick question. When taking out of the over, do you let it cool completely in the pan before putting on a rack, or do you let it cool for a set amount of minutes in the pan and then transfer to a wire rack? Thanks!

  68. JN says

    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.

  69. Luna says

    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!

  70. Irene Binyon says

    I have made this twice now. Next time I’ll remember because I’ve written on the recipe. This needs something. I am going to try roasted and chopped walnuts. I think I may even throw in a few chocolate chips. I want to like it for the simplicity.

  71. Jmamba7 says

    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

  72. Cathy E says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cathy. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  73. Nekai says

    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.

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Nekai! Thanks for your kind review and helpful feedback! xo

  74. Laura Johnson says

    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!

    • Mary Douglas says

      Would you mind sharing the successful substitutions you make? I ask because one of my kids is allergic to nuts and the other is allergic to eggs and wheat. Thanks!

      • Laura Johnson says

        Sure! I use flax egg (1 tbsp ground flax mixed with 3 tbsp water, let sit for a few minutes to thicken), oat or coconut milk, and corn meal or more gluten free flour in place of the almond meal. It always turns out great. Hope that is helpful!

  75. Michael Guoin says

    What can I use instead of almond meal that is still gluten free? Working with a nut, dairy, and gluten allergy. Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Michael! That’s tough as almond meal adds a nice light fluffy texture. But what about a seed meal, such as sunflower? Or sub a mix of more oat flour and our GF blend?

  76. Abi says

    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!!

      • Ameika says

        Really yummy but struggled to bake it through. I baked it for 1 hour and 30 and still wasn’t 100% cooked through. The outside was good though. The middle had a slight purple tinge. The only change I made was using rice flakes instead of oats. Any recommendations to know when it’s cooked?

        • Support @ Minimalist Baker says

          Hi Ameika, we wonder if it was due to the type of GF flour blend? We recommend our DIY blend for best results. When it’s cooked, it should feel firm and be crackly and golden brown on top. Also, a toothpick inserted in the center should come out clean.

  77. Soraya Lopes says

    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 😊

  78. Anca says

    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 ;-)

  79. Eleyn Isaak says

    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!

      • Eleyn Isaak says

        Oh Dana!! I have made this recipe two or three times again since I first posted my comment and one time before!! I am forever grateful to you for posting this! I would have made two loaves tonight but running low on almond flour! Planning on making this by Sunday before the remaining bananas expire! Thank you and Merry Christmas!!

  80. Kaitlin says

    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!!

  81. Shelly says

    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.

  82. Christie says

    Hi there. Just made this and it is cooling. Just watched your video after I had already made it and couldn’t help but notice that my batter is much drier than yours. Did you mean one 1/4 cup, or 1 and a 1/4 cup of each flour? I did the latter, and would make sense why it is really dry. (insert crying laughing emoji)

    • Support @ Minimalist Baker says

      Hi Christie, we do mean 1 and 1/4 cup. Is it possible you used a really absorbent flour such as coconut flour? Or what brand of GF flour blend did you use?

      • Christie says

        Okay good! Thank you so much for replying. Very happy to know I read it correctly.

        An amendment to my comment now that I have tasted it- it is not so much dry as really dense (not in a bad way). I did use coconut flour instead of almond meal since that is what I had. It is my first time using coconut flour to bake. Would adding more almond milk have helped the consistency?

        It turned out very tasty. I am a big fan of your recipes!

        Best,
        Christie

  83. Seth Ashworth says

    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.

      • Support @ Minimalist Baker says

        Hi Donna, We don’t have experience baking at altitude, but other readers have mentioned it. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “altitude”) in the post and comments.

  84. Rachel says

    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!

    • Support @ Minimalist Baker says

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

  85. Judy says

    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.

  86. Laurie says

    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!

  87. Nancy says

    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!

  88. Mikko says

    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.

  89. K-Eliz says

    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!

  90. Rose says

    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!!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Rose! Thanks so much for the lovely review and for sharing your modifications!

  91. Rose Fitzgerald says

    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!

  92. Amy says

    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!

  93. Cathy says

    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.

  94. Kim says

    Hello There….

    I just made the banana bread, and since I only had buckwheat flour, I used that (being gluten free). And as I’m not much of a baker, couldn’t locate loaf pan, so made it in another kind of square pan. WELL it was delicious and I just wanted you to know that buckwheat flour works really well. In the smaller pan, I only cooked it for 50 minutes and it was almost too long. BUT it is insanely good. I also cut the sugar as I’m more of a salty than a sweet and it is super tasty. Thank you again for another great recipe!

  95. Debbie says

    I made this and it turned out perfectly. I didn’t have the gluten free flour blend so what I used was:
    – 1 cup of plain flour
    – 1/4 cup of tapioca flour
    – 1/4 cup of white rice flour (I ground up the rice myself)

    I also only used 1/4 cup of Natvia based on the other comments saying that the recipe was a bit too sweet.

  96. Sarah W says

    I’ve made this recipe multiple times and it always turns out great! I’m allergic to eggs, so do a flax egg instead, and works fine! I’ve shared the bread with someone who also totally loved it. I like the texture and consistency, unlike most things I bake without eggs come out as pancakes! I made this recipe again last night and only had 2 bananas on hand, not 3, so I made the recipe with 2/3 proportions and it ended up being just the right amount to make 12 muffins! I baked them about 40 or 45 minutes and they are great! -definitely let them cool all the way before you try and take the wrapper off though. Thanks for the lovely recipes!!!

    • Support @ Minimalist Baker says

      Hi Michele, perhaps another nut/seed meal such as cashew or sunflower? We haven’t tried it though so can’t guarantee results. Let us know if you give it a try!

  97. Heather says

    This was sooo good, and turned out perfectly moist. I did not have almond meal on hand, so I used oat bran (Bob’s Red Mill) and it was just fine. In the future, I will add chocolate chips or walnuts ;)

    • Zeinab says

      What can I replace the gluten free oats with ?
      Also if not possible to replace , where can I buy them from please ?
      Thanks

      • Support @ Minimalist Baker says

        Hi Zeinab, any rolled oats are fine if you’re not gluten-free! If GF, they should be available at any health food stores.

  98. Katherine says

    THE ABSOLUTE BEST. I’ve been making this recipe for 2+ years. I halve it and bake it in my 8″ skillet. I omit the sugar and have taken liberties swapping the GF flour blend for various other GF flours: buckwheat, oat, sorghum. It always turns out great. I’ve measured to the gram, not measured, forgotten ingredients, used the full amount of ingredients (instead of half) always turns out great. it’s a literal no fail. I love it so much I baked it last night for my birthday breakfast “cake” today. THANK YOU MB!!!

    Here are my half-recipe modifications:

    1 full egg
    2.5 tsp baking powder
    3 tbs maple syrup
    No sugar
    3 tbs almond milk
    2 tbs coco oil
    Half cup each GF flour, almond flour, oats

  99. Leslie Urbina says

    I’m new to gf baking, but have been baking most of my life. Have you tried coconut sugar instead of brown sugar? If so, was there a big difference?

  100. Bee Ray says

    I made this for the first time tonight after craving banana bread and a little something sweet. This recipe hit all the spots. I didn’t follow the recipe exactly, tailoring it to my taste. I doubled the vanilla, used more 1/4 more almond flour (not meal) and 1/4 less gf flour. I did use sprouted oats which is coarser. This was solved by blending all the ingredients. Created a smooth texture. (Didn’t blend all the way for a more textured blend). My family loved it! Everyone got seconds. My one nephew said it was the best bread he has ever eaten! My new crowd pleaser!

  101. Christina says

    The flavor of this bread is fantastic! I’m pretty new to gf baking, and I must have done something wrong bc it came out quite gummy! I baked it for the full hour and 15 mins, let it cool, and used Bob’s Red Mill 1 to 1. Any ideas of what went wrong? Bc I really love the taste and healthy ingredients! Thx!

    • Support @ Minimalist Baker says

      Hi Christina, sorry to hear it came out gummy! We haven’t tried with Bob’s Red Mill 1:1, but others seem to have had success. A few ideas for next time- you can try baking even longer and make sure to measure out the banana in cups/grams for accuracy. Hope that helps!

      • Leslie Urbina says

        Maybe overmixed? I’m new to gf baking but have been baking as a profession for almost a decade now and I’ve definitely have over mixed many batters in my life causing it to be gummy.

  102. Vanessa says

    wow! I grew up making banana bread with my mom all my life and it is dear to my heart. I have tried a lot of recipes – ones with yogurt to make it “moist”, chocolate chips to sweeten because something was lacking etc. But this is the best recipe I’ve made – I’ve been vegan, gluten free for a few years now and I said I wouldn’t be able to bake as successfully but I was wrong. And this recipe is just so much healthier! I have tried to stop using brown sugar because I read it’s just white sugar with molasses and while molasses has health benefits it’s still white sugar so I did 1/2 cup cane sugar and omitted brown sugar and being vegan I used the flax egg instead of chicken egg.

    Honestly I looove nuts in these recipes but I didn’t have walnuts or pecans but I bet they’d be soo good in here too.

    Seriously delicious – when I made it last time for the first time (only a few weeks ago) I couldn’t help but eat 2-3 slices a day it was so good. This time I’m going to slice and freeze half for later.

  103. Hannah says

    The most amazing Gluten free Banana bread I have ever had. Very easy 4o bake and Its is so tasty it’s unbelievable. Thank you so much for this great recipe 🙌 🙌🙌🙌

  104. Jan Messali says

    My search for a great gluten free banana bread is over! This is it. Previous attempts were dry or dense, but not this recipe. I think if I didn’t tell anyone, they’d never even know this is gluten free. I added walnuts and a few chocolate chips, and used Cup4Cup GF flour. Mine took exactly 1 hour to bake. This recipe is definitely a keeper!

    • Support @ Minimalist Baker says

      Hi Sharon, yes, you can! We’d suggest baking them for ~20-30 minutes. Let us know if you try it!

  105. Katie Bates says

    Ok. I am someone who doesn’t like banana bread. Not even the most decadent sounding recipes. But this! This was so good. I actually made it for my in laws who are gf- we certainly are not. But this will actually be my go to! I did add coconut and lessen the gf flour blend.

  106. Kelsey says

    These are so yummy! I made them into muffins, using AP flour, 4 bananas, and no sugar, and they fabulous! As others have mentioned, I think if your bananas are pretty ripe, you really don’t need the extra sugar. I also used a food processor to create a pretty course almond meal – the muffins have the most delicious crunch <3 Thanks for such a delish recipe!

  107. Hanna says

    Delicious recipe.
    Followed almost exact. Just 1/2 cup regular whole milk used. And batter was like in ur video.
    Thanks so much.
    Smothered with natural peanut butter.
    I recommend toasting it in a sandwich press (like cafes do 😋)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No that won’t work unfortunately. They won’t cook through and will be crunchy / difficult to digest.

    • Support @ Minimalist Baker says

      Hi Sally, we haven’t tried it, but we think it would work. You may also want to search the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  108. Joely Friedman says

    I’ve made this recipe twice and the only substitution I made was a vegan egg and bobs 1 to 1 gf flour in place of your flour blend. Besides that everything was the same and it comes out pretty raw in the middle both times. I wait until its firm, golden brown and a toothpick comes out clean then after it cools all the way I slice in to notice its super mushy in the middle (it’s raw but I eat it anyways!). Oven thermometer says I am at 350. Any ideas? (it’s still delicious undercooked hahaha)

  109. Jennifer Neumann says

    Thank you for the recipe. I have tried out many banana bread recipes in the past, this is going to be my new favourite one. Though, I made a couple of adjustments… I didn’t make it gluten free, so used white whole wheat flour instead. I didn’t have almond meal and replaced it with some oat and flour instead (not to the full amount though). Added 1/2 tsp baking soda and reduced baking powder to 3 tsp. I left out the cane sugar and halved the maple syrup and it was plenty sweet already. Finally, I also reduced the liquid to half a cup almond milk. Altogether, they turned out brilliantly. Can’t praise enough, thanks for the inspiration and recipe.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  110. Cary says

    I made this today using King Arthur Gluten-Free All Purpose Flour and it came out perfectly fine. Lovely texture and sweet. I guess my oven is hot as it only took 65 minutes. I used to have multiple non-gluten flours in my pantry. Not anymore. I have only King Arthur and Better Batter. Sure simplifies life.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Cary! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  111. Celeste says

    This is everything I want banana bread to be- super easy, moist, sweet but not too sweet, and with a great texture (especially for a gluten free treat!)
    Ce
    I had to sub almond flour for almond meal and it worked great. I also added a third cup chocolate chops and a third cup of walnuts and it still held up really well.

    • Support @ Minimalist Baker says

      Hi Stacy, we wouldn’t recommend it as gluten-free recipes typically benefit from a blend of flours. See this guide for more info.

      • Jill says

        I made this and it turned out so dense. I followed the recipe and used a chia egg instead of egg. I used blanched almond flour and bobs 1-1. Any ideas what could have caused this? I’m new to gluten free baking so perhaps the density is expected? Thanks though for always helping us work our way around the kitchen.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          This is more dense than your average bread, but your changes may have been the cause.

  112. Shea says

    Hi Dana!
    Just wanted to let you know that I’ve swapped out about 7 different pureed fruit or veggies and this recipe still stands. Last week, I did pureed strawberries and chocolate chips…delicious. I have a carrot bread in the oven as I type this. This is by far the best quick bread recipe I’ve ever made and can serve as an awesome template for other flavor variations! Thank you for your work on this!
    shea :)

  113. SG says

    While I found the bread tasty with so much banana I find the added sugar unnecessary, and making the bread far less healthy than it could be.

  114. Mary Maxson says

    I just made this and it is fabulous! I have celiac and am always thrilled when one of my treats turns out this well. I’ve wasted a lot of expensive ingredients over the years on so-so and yuk but not this time. I will absolutely serve this to guests who can eat gluten. I made mine with the almond meal, gluten free flour and oats included a real egg and cow’s milk rather than the other options. Easy to make and really yummy. The only problem I have is not eating more every time I pass the kitchen.

      • Kat says

        Hi there! 3 1/2 tsp of baking powder seems like quite a lot! I’ve made this twice now and the second time I used only 3 tsp which ended up slightly better than the first batch but each time it tasted a bit odd. I’ve cross checked many other recipes and all others call for 1/2 tsp up to 1 1/2. Just checking if anyone else experienced this?

        • Support @ Minimalist Baker says

          Hi Kat, we find the additional baking powder helps make it fluffy, but feel free to reduce, if preferred.

  115. Leah says

    Hi Dana! I love your recipes. Thank you so much for everything you do. I made the bread and it tastes really good but it was a bit gummy and glue-y inside and despite baking longer than the recommended time feels like it isn’t quite done. I used almond flour from Costco instead of almond meal. I believe they are pretty similar. I used the flax egg version. I used 3 bananas. I used a glass pan. I ended up baking for more than 75 minutes. Trying to figure out what to do differently next time.

    • Support @ Minimalist Baker says

      Hi Leah, sorry to hear that! Did you only use almond flour? Or what type of flour did you use for the gluten-free flour blend?

      • Leah Johnson says

        I used Kirkland bland blanched almond flour and Bob’s red mill gluten free flour blend (the one that doesn’t have garbanzo beans). I used a flax egg. Do you think a metal pan is best? I also just ordered an oven thermometer in case my oven isn’t accurate (set at 350). Thanks! I am so thankful for Minimalist Baker. I am from Portland too!

        • Support @ Minimalist Baker says

          We haven’t tried it with Bob’s Red Mill Blend. We’d suggest using our DIY Blend for best results. But a metal pan and thermometer should help! You could also try baking it longer. Let us know how it goes!

    • Sabrina says

      I believe the gummy texture comes from using egg replacement. My son is allergic to eggs, dairy and gluten. I have yet to find a recipe that is not somewhat gummy.

  116. Joelle says

    Easy to make. Great consistency, but much too sweet. Next time I make it I will try using 3 Tbl. of cane sugar and 3 Tbl. of brown sugar and hope that doesn’t change the texture too much. (I used the smaller amount of maple syrup). It took 1 hour and 5 minutes to bake, which is within the range given in the instructions. We live at 5,000 feet so the extra time might have been the altitude or an inaccurate oven thermometer. I did use Bob’s Red Mill 1:1 baking flour. I have lots of GF flours, but did not have brown rice flour, so I couldn’t make the DIY GF flour blend recommended in the recipe.

    • Support @ Minimalist Baker says

      Hi Joelle, sorry to hear it didn’t turn out as expected! Other readers have reported success with reducing or omitting the cane sugar. We’d suggest trying it with our GF blend for best results. Let us know if you give it another try!

  117. Patty says

    Great, Gluten Free dessert.some of my in-laws have Celiac disease and absolutely cannot eat Gluten. This was refreshing with the oats, maple syrup (I also used half Honey), Coconut oil and Almond milk. Hearty and tasty!

  118. Ciara says

    THE ABSOLUTE BEST BANANA BREAD I HAVE EVER HAD AND MADE!
    I will never make another.

    Added 1/2 cup on chocolate chips and a handful of walnuts just bc!

    Used Bob’s Red Mill GF All Purpose Baking Flour and Anthony’s Blanched Almond Flour. Ovens vary, mine cooked in 65 minutes.

    It is truly a perfect recipe.

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Ciara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  119. Carolina R. says

    I have made this numerous times during quarantine and it’s a house favorite every time! My boyfriend will almost finish the whole loaf in one day! I sub coconut sugar (no cane or brown sugar) and it tastes great! Thank you so much for this recipe!!

  120. Elizabeth Valerio says

    I made the recipe but did not have GF flour so I used coconut. Here is how I altered based on other comments. I used 3 bananas (312g). If I had more, I would have used a fourth. I subbed 1.25 c of GF with 1 c of coconut flour. It was an incredibly thick batter and I got nervous so I added 1/4 c almond milk (1 cup total). It still seemed very thick so I added an individual serving of applesauce (4 oz). It cooked for 70 minutes but next time I will try 65. It was dense which I love and moist. I let it sit overnight before slicing and it held it’s shape together pretty well.

    • Shea says

      This is by far the the best gf banana bread I’ve had! In fact, I would not have guessed it was gf. It was moist, flavorful, and filling. The only changes I made were substituting sunflower meal for almond meal (nut allergy) and adding more cinnamon (which I always do for any banana bread recipe). It came out perfectly. My omnivore, non-allergic family loved it, too. This will definitely be my go-to recipe from here on out!

  121. Kim says

    Great recipe! I had 5 bananas so I doubled the recipe and ended up with two smaller bread loaves plus 12 muffins. Also, used Pamela’s baking mix as I didn’t have enough all purpose GF flour. This is a keeper!

    • Ashley says

      I’m doing the EXACT same thing! I’m a little nervous about the amount of baking powder it uses (about 2 T once the recipe grows) and the batter tasted a bit like baking powder. Here’s hoping! In the oven they go!

  122. Jess says

    I am allergic to wheat and my daughter is allergic to almonds, so I used rice milk and gluten free flour in place of the almond meal. It tasted great, especially with butter. Thanks for the recipe!

  123. zoë says

    Thanks so much for sharing this recipe!

    The only thing I do not have is cane sugar – is it possible to sub it with extra brown sugar or coconut sugar? Thank you!

  124. Venice Topacio says

    Hi
    What could I sub for Rolled Oats if allergic to it? Do you think Almond Meal with same measurements would work? Or it wont coz its finer? Thank you!

    • Support @ Minimalist Baker says

      Hi Venice, maybe a mix of more almond flour and GF blend? Or perhaps some chopped nuts? Let us know if you do some experimenting!

  125. Darlene M. says

    Omg! This was the best vegan, gluten-free banana bread ever. Eggs don’t sit well with me so I’m trying to eat less of them (sad). The flax egg worked perfectly for this. I replaced the almond milk with rice milk and the almond meal with Bob’s Red Mill Finely Ground Hazelnut flour. I also used Bob’s Red Mill 1 to1 Gluten-free Baking Flour. Baked at 350 degrees for an hour as muffins. You do need to let them cool all the way, otherwise they are super tender. One issue I had was my muffin liners stuck to two of my muffins so I had to eat the muffins of the paper lol. Any tips there?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the muffins, Darlene! We would suggest trying a different brand of liners and/or perhaps adding more oil?

  126. Vildan says

    This turned out amazing!

    I made a few changes. I used wholemeal spelt flour instead of gluten free. However I doubled it in size, and opted out the oats and 1 cup of the almond flour as I only had a quarter cup left. So in total I used 2 and 1/4 cups spelt and 1/4 almond flour.
    I also used flaxseed instead of eggs. Olive oil instead of avocado and I used rapadura sugar because that’s what I had in hand.

    In the end it turned out nice and fluffy, the perfect banana bread.

    Thanks dana for your amazing recipes. Although I don’t follow the recipe completely, it acts as a good guide when baking and never fails to impress me.

    • Support @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Vildan! We’re so glad you enjoy our recipes! xo

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry that was your experience, Deb! What type of gluten-free flour did you use? We find that’s typically the issue when it turns out that way.

  127. Jennifer says

    My loaf came out super moist! My bananas were very ripe and I followed the recipe exactly and it was perfect! My entire family loved it. Definitely will be making it again. I read the review where someone added a topping. That would put it even more over the top!

  128. Lauren Antoniuk says

    Delicious! We added some chocolate chips as well for an extra treat. For the GF flour I used a blend of cloud 9 and trader joes gf flour and it worked out great.

  129. Natalie says

    My go to banana bread/muffin recipe! Have made with both egg and chia egg and both turn out great. Baked muffins for roughly 25 min.

  130. Suzanne Fernandez says

    Thank you for sharing this recipe. I am vegan and now currently doing an elimination diet. Thus far, gf breads have been awful-no taste, dense and dry. But this recipe was such a pleasant surprise! Banana bread is a staple for me so I am so glad I came across this recipe. The taste and texture are really lovely. I will be making this again. FYI, I made a few changes: I didn’t weigh the bananas and probably used closer to 4. I increased to 1 tsp of cinnamon, used an egg substitute and coconut syrup instead of maple. I am excited about your gf flour blend so I can try other recipes!
    YUMMY!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Suzanne! Thanks so much for the lovely review!

  131. Christa says

    I need to leave out the oats, could I sub more almond? I also read that rice flour might work?

    • Support @ Minimalist Baker says

      Hi Christa, maybe a mix of more almond flour and GF blend? Or perhaps some chopped nuts? Let us know if you do some experimenting!

    • Becca says

      I’d love to make this for my mother in-law who is gluten free. I only have almond flour and oats. Can I just use twice as much almond flour and oats instead of half almond and half of the gf flour?

      • Support @ Minimalist Baker says

        Hi Becca, we haven’t tried that and aren’t sure it would work out in terms of texture. But let us know if you try it!

  132. Josie says

    Is it possible to use all purpose flour instead of gluten free flour? I tried it and it cracked a lot on top after 40 mins baked

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Using GF flour it cracked? Some cracking is normal. Check the comments for others who’ve tried it not GF!

    • Support @ Minimalist Baker says

      That might work! But we would probably suggest another nut/seed meal instead. Let us know how it goes!

  133. Julia says

    Just made these as muffins with a crispy cinnamon granola topping on them (minus the almond meal tree nut allergy) soo good!

  134. Megan @ A Continual Feast says

    I have made a lot of GF banana bread recipes and this one is my favorite yet! I actually didn’t even have the flour blend so I subbed 1 cup oat flour + 1/4 cup flaxseed and it still turned out great. Thank you, Dana!

  135. Caroline Davidson says

    My boyfriend is allergic to almonds but I’d love to make this recipe. Can I substitute GF flour for the almond flour?
    I’m using Cup4Cup brand Multipurpose GF flour…will this work for this recipe?

  136. Andrea says

    Hi, this recipe is so wrong! Too much flour! My batter did not pour! It was thick and disgusting. I think the measurements on this site are wrong! Dry and crumbly bread. What a waste of time and ingredients. Please check the recipe amounts for the dry ingredients.

    • Support @ Minimalist Baker says

      Hi Andrea, we’re so sorry it didn’t turn out! What type of flour did you use? Gluten-free flours can vary greatly in their absorbency, which is why we recommend our DIY GF Blend. If using coconut flour, you would end up with a much thicker batter. We’d love to help troubleshoot, if possible.

  137. Eli says

    Hi i don’t have all the ingredients to make my GF flour but can I use store bought gluten free flour for eg – Bobs red mill 1 to 1 gluten free baking flour instead?

    • Support @ Minimalist Baker says

      Hi Eli, we find it works best with our DIY GF Blend, but Bob’s 1:1 might work! Let us know if you try it!

  138. Melissa says

    Hello, I made this banana bread today and it turned out very tasty! The only problem was that it did not cook in the middle, even though it passed the toothpick test. It was like pudding in the center. I baked it for 1 hour 15, and it was starting to get too brown/burned on top. I followed the recipe, using Bob’s Red Mill 1 to 1 baking flour, almond flour, and oats. I did add a splash more almond milk than the recipe stated, because the batter looked extremely thick to me (I am used to baking with wheat flour). I feel that adding the splash of extra almond milk was probably the problem. Perhaps in your instructions you could add a description of the consistency that the batter should have (i.e., thick), so that we who are new to GF baking will know not to make it like a wheat flour batter. I will try it again with less moisture. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Hi Melissa, thanks for the feedback! It could be the extra almond milk or perhaps the GF blend? We have only tried it with our DIY GF Blend. For the batter consistency, we would recommend checking out the photos/video!

      • Suzanne Fernandez says

        When I baked mine I used a thermometer to test (as I always do with breads). I wait until it at least reaches 180 degrees F. This was after 1 hour 10 min in the oven. I also reduced the temperature a little since I figured after an hour it would turn too dark. The internal temperature rose VERY slowly as I am used to quick breads being done in less than an hour. I am delighted by the results :)

  139. Martha P says

    Made it and added some dark chocolate chunks; delicious! Hearty, just sweet enough and beautiful texture!

  140. Selin says

    I made this banana bread today, using a flaxegg and soymilk, also added walnuts and it tasted like heaven! Can’t believe I haven’t tried this before, definitely will do it again! Thank you for this lovely recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Selin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  141. Reena says

    I don’t have gluten free flour but I do have oats, almond four and coconut flour…. can I use one these ?

    Thank you !
    Reena

    • Support @ Minimalist Baker says

      Hi Reena, we haven’t tried those modifications so we aren’t sure if they would work. We would recommend searching the comments to see what other readers have tried.

    • Martha says

      FYI I used Bobs Red Mill 1:1 GF Flour and Super Fine Almond Flour instead of meal, both worked out great!

  142. dennise paccione says

    I tried to make this this morning and for some reason after 1 1/2 hours my bread was still dough and uncooked. I am using a convection oven. Is there anything specific that would cause this?

    • Support @ Minimalist Baker says

      Hi Dennise, we wonder what type of GF flour you used? We recommend our DIY blend for best results!

  143. Susan says

    I just made this yesterday and LOVED it. The only thing I added was 1 cup of walnuts. This was delicious and is now my favorite banana bread recipe. Dense, full of flavor, and a lot of texture (not mushy like some paleo banana breads.) The oats really added to the texture. I used gluten free rolled oats, because that is all I had. Thank you for a great recipe!

  144. Mary says

    Made this the other week and it’s hands down the best banana bread recipe EVER!!!

    Question – if I’m trying to take sugar out of my diet do you think it’d work without the cane and brown sugar? Could I substitute something instead, like nut butter?

    • Support @ Minimalist Baker says

      Hi Mary, If you prefer things less sweet, it might work! But we haven’t tried it and can’t guarantee results. Let us know if you try it!

  145. Sandra Coulson says

    This was good! I think we needed a little more sweetness, but overall it was very tasty. I’m new to gluten free baking, and my husband has complained about the texture of things I’ve tried. This bread was almost the texture of banana bread full of gluten!

  146. Amrita says

    I think I see where this recipe was going! I liked all the ingredients, but as I suspected this was a bit too dry/floury for me. I substituted only 3/4 c flax meal for the 1.25 c almond meal being allergic to almonds. I also added brown rice syrup instead of maple syrup (3tbsp), and cooked for the shorter end of the time suggested. It was just sweet enough for myself, but for baked goods fans I would add more. I was surprised at the result of both of these modifications since I’m at altitude and you’re usually supposed to increase the flour and temp a tad and decrease the sugar a tad.
    The number of bananas req’d was on point, as well as the oats. I’d probably play around with adding a little more moisture next time!

  147. Lisa says

    I’ve made this a few times and I find that I’m having the same issues as others- beautiful outside and mushy inside!!!

  148. Catherine says

    I Made this Banana bread today. It has a delicious flavour but the middle didn’t cook very well. It’s a bit mushy! I did cook it longer but it didn’t help. Any suggestions on why this happened? I’m not sure if this is expected with it being gluten free.
    Other then that you would never know it was gluten free, so delicious!

    • Support @ Minimalist Baker says

      Hi Catherine, we wonder what type of GF flour you used? We find it works best with our DIY blend (linked in recipe)

    • Support @ Minimalist Baker says

      Hi Sarah, we haven’t tried it that way, but if you prefer things less sweet, it should be okay (assuming you are referring to the cane sugar and not all three sweeteners).

  149. Sara Lawson says

    I added chocolate chunks and have made this twice now! Once as a loaf and once as muffins. SO FREAKIN’ GOOD!!

  150. Lauren says

    Hi! This looks amazing but I only have whole wheat and spelt flour. Can I sub gluten free for either of those? Thanks!

    • Support @ Minimalist Baker says

      Hi Lauren, we haven’t tried it with whole wheat or spelt, but several other readers have done so with success. Let us know how it goes!

  151. Cristal A says

    This gluten free banana bread is SO delicious!!!
    I made once without the right ingredients and it came out just okay.
    I gave it a second chance this weekend with all the right ingredients and voila!!
    Best banana bread ever, even better than Starb$$ banana bread.
    I will be making this very often for sure :)

  152. Dodie Becker says

    Why does it say 307kcal? Doesn’t that mean 307,000 calories? I’m on a lower calorie diet and I’m craving banana bread so I really wanna know how much I can have.

  153. Sticky Toothpick says

    First time baker I love this recipe. However i am having trouble with the middle being mushy. I used almond flour instead of meal and added cocoa nib instead of walnuts. I baked for the recommended time and temp and tested with a toothpick and the results were sticky toothpick. put backed for 10min more, same thing i did this 3x more and still, sticky toothpick. I was wooried about burning the top made a foil tent cooked a gain for 20min, and still sticky toothpick. I finally reduced the heat 250 degrees and let back for 25min……….sticky toothpick. I finally gave up let it cool and cut a slice and it was mushy and very heavy and dense, like pudding. what did I do wrong and can I save it after all that.