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 741 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 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. 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!!

  2. 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 😊

  3. 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 ;-)

  4. 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!

  5. 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!!

  6. 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.

  7. 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)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  8. 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.

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. 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.

  11. 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!

  12. 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!

  13. 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.

  14. 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!

  15. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. 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!

  17. 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!

  18. 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.

  19. 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!

  20. 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.

  21. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  22. 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

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  23. 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

  24. 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?

  25. 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!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  27. 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.

  28. 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 🙌 🙌🙌🙌

  29. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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.

  31. 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!

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  33. 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)

  34. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  35. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  36. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  37. 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 :)

  38. 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.

  39. 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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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.

  41. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  42. 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!

  43. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  44. 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!!

  45. 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!

  46. 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!

  47. 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!

  48. 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  50. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  51. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  52. 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!

  53. 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.

  54. 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.

  55. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  56. Christa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  57. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  58. Julia says

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

  59. 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!

  60. 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?

  61. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  62. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  63. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  64. Martha P says

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

  65. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  66. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  67. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  68. 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!

  69. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  70. 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!

  71. 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!

  72. 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!!!

  73. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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)

    • Avatar for Dana @ Minimalist BakerSupport @ 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).

  74. Sara Lawson says

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

  75. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  76. 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 :)

  77. 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.

  78. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, what type of gluten-free flour did you use? We wonder if that could be the issue. Perhaps let cool completely in the pan, then slice and toast/bake slices individually to help it cook in the center?

  79. Esther says

    If you’re thinking about making this. Do! You are going to LOVE this banana bread! Made it as is, except used a local stores home made gluten free flour. It’s delicious, not dry, AND has the perfect balance of sweetness. Will definitely make it again!

  80. Jennifer Goldberg says

    Absolutely delicious! I can’t stop eating it!

    I’ve made this recipe twice in the past two weeks with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I didn’t have almond meal so I added equal parts of flour and oats to make up for the 1 1/4 cup almond meal. It works out to an extra 5/8 cup of each.

    Both times it has taken close to 2 hours to bake, wondering if anyone else has had this problem or if my oven is completely off? I don’t normally have a problem with my oven so I’m curious.

    I’ll make this recipe a third time later this week once my bananas are nice and ripe :)

  81. Hana Wei says

    This was incredible. I subbed the gf flour for oat flour and it turned out beautifully. I think I had a slightly higher banana to flour ratio so that might have helped. Super moist on the inside and firm golden crust. Used Flax egg and added chopped dark chocolate and a layer of pumpkin seeds on top. Thank you so much, all your recipes are such winners!!

  82. Emarie says

    I made this with a few substitutions and it turned out wonderful. I made this into 15 muffins instead of bread and baked for 30-35min on 350.
    Also, I used all brown sugar (1/2c) and 4 tablespoons slightly whipped aquafaba as the egg (i chilled it for a few minutes before hand whisking and adding it in).
    I used Bob’s GF blend and added 1.5 tsps arrowroot powder to help with binding.
    I read in a gf cookbook that letting gf muffins rest can help, so I tested it out, the first batch (that didnt rest) was a little less moist than the second two (which did rest) all three were great though!
    I also added some chocolate chips and they worked great!

  83. Emily says

    Thanks for this recipe! Is there any reason to think using oat milk instead of almond milk would make a difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cat, we wouldn’t recommend it as it will be much more dense. To see what others have tried, you can 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.

  84. Carla says

    Hi! Have you ever tried baking this banana bread in a stoneware loaf pan? I’ve tried making this recipe twice in a Le Creuset pan and each time the top looks/ feels firm and ready, but the inside is mushy. I just popped my second attempt back in the oven for longer. It’s got a nice golden crust all around, but a soft mushy middle, sort of like pie. It’s so strange! Do you think it’s the pan?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla, we haven’t tried it! It’s possible that’s the cause, but we also wonder what type of gluten-free flour you are using? We wonder if it isn’t absorbing enough of the moisture. We prefer our DIY blend linked in the ingredients.

      • Carla says

        Thanks for answering back! I realized I was using expired baking powder. Good grief. I’m going to try it again and pay closer attention to expiration dates!

    • Amanda says

      The same thing is happening to me! I used a mix of almond and coconut flour cus that’s what I had on hand.

      • Laurel says

        Hey there!
        I just used this recipe with coconut flour. I also substituted the almond meal for the diced walnuts I had on hand and processed them into a meal. I made two batches (as mini muffins because I don’t have a loaf pan) and I found with the second batch I added a little more almond milk to make the batter a little more moist and baked for 30 minutes at 350 and it was perfect. Basically, you don’t want your batter to be too dry or too mushy. I also used a flax egg instead of a real egg and agave instead of honey ANND canola oil (its what I had on hand).. I hope this helps!

  85. Sara Lawson says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sara. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ella, we haven’t tried that, but would recommend subbing something in its place, such as another nut meal.

  86. Savannah says

    This turned out amazing; thank you so much!
    I didn’t have almond meal, so I substituted one cup flaxseed meal. I also didn’t have a gluten free flour blend, so I used 3/4 cup oat flour and 1/4 cup coconut flour. I baked it for 1h 15m and it came out perfectly cooked.

  87. Jamie says

    Hi! I’m in the middle of making this recipe, and realizing (after reading through previous comments) that coconut flour was a poor choice, as my batter is extremely dry. Is there anything I can do in the moment to add moisture? Add more almond milk? Another egg? I’d hate to throw it all away, but I’m worried how it will turn out if I attempt to bake it as-is.

  88. Malorey Hadley says

    I realized at the very end of the recipe that the recipe called for “gluten free flour blend”. I don’t have any rice flours. I subbed more almond flour and some tapioca flour. Hopefully it turns out. It’s in the oven now. I’ll report back.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracey, Additional GF flour and/or almond flour should work. Let us know if you try it!

  89. elle says

    yum! even more grateful for you guys during this crazy time. made this with just the almond meal & gfree flour since i can’t have oats. oh i also used cane & coconut sugar since that’s what i had. also made muffins instead of a loaf! cut the baking time about in half & made basically a dozen (i’ll have like 2 extra since my first batch was kinda small) great on their own but excited to warm back up w a little butter this week (:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words, Elle! We’re so glad you’re enjoying our recipes! xo

  90. Jen says

    This may be a silly question but can I just spray the pan with coconut oil instead of using parchment paper? I don’t have any parchment paper on hand. Or does wax paper work the same as parchment?

  91. Sarafina says

    This is the first time I’ve made gluten free banana bread and it turned out wonderfully! I used Bob’s Red Mill 1-1 baking flour, skipped the brown sugar, and replaced the oil with extra almond milk. Baked for 1 hour 20 minutes. It turned out very moist and a nice, mild level of sweetness, we didn’t miss the oil or brown sugar at all. Very quick and easy recipe.

  92. Micheline says

    This tasted awesome! Thank you for the recipe! I liked how it stayed moist. I used 4 bananas instead of 3 because I had too many ripe bananas lol and I added 2 eggs instead of 1 by mistake. I also used normal dairy milk. I didn’t add any sugar, I only had around 2 tbsp of maple left at home, and added around 2 tbsp of honey. I think I would have even liked it a tiny bit less sweet, maybe the overripe bananas were the culprits for the extra sweetness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Tone! Were your bananas extra ripe? Ripeness helps with flavor. Also, what type of gluten-free flour did you use? We find that’s often the issue. Our DIY blend works best.

  93. Siobhan says

    Wow. My last attempt at banana bread was a bust (very wet) but this one turned out great!
    My changes (and listed mostly as a future reference for me) were:
    I used a flax egg (linseed is flax right?)
    I used 3 bananas that might have been bigger than medium.
    I used pumpkin seed oil which I was worried about because it’s not a high temp oil ( didn’t realise till after I added it)
    I only put in 1tbsp of maple syrup as I was worried about it being too moist with the size of the bananas.
    I used linseed meal (perhaps a bit bitter) in place of almond meal and normal plain flour instead of gluten free (maybe a hair less than 1 1/4 cup). And quick oats instead of normal oats.
    Lots of changes due to only having what I used available, which made me more nervous, but I trusted my gut on what I did and it turned out great!

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  94. Kelci says

    Banana bread has always been comfort food for me. With all the chaos in the world right now, I’ve made this recipe twice in the last week. ?
    I’ve tried so many banana bread recipes (vegan/GF and non vegan/GF) and this one is hands down my favorite!
    I used flax egg, subbed cane sugar for date sugar just because that’s what I had, and only added about 1/4 tsp salt. I didn’t measure the maple syrup but would guess I added 1/2 tbls since my bananas were super black (this is key!). I also added frozen blueberries right at the end. It does take a long time to bake but it’s so worth it.
    Pro tip: heat up the banana bread on a skillet using a generous amount of vegan butter, flip to get both sides crispy, then top with flakey sea salt. And if you’ve got a real sweet tooth, add a drizzle of maple syrup. Amazing!

  95. Meghan says

    This turned out excellent. I had all the ingredients and added chopped walnuts and chocolate chips. My question is… I hate oats. Is there something else I could substitute instead? I gave it 5 * because it turned out great (I’ve had poor luck with GF BB) and does taste good but I really don’t like oats and would love to swap it out if possible!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghan, we would say add more GF flour and/or almond meal. Let us know how it goes!

  96. Nipa says

    I used almond oil instead of avocado oil, and I only had two ripe bananas, but still eneded up with delicious, moist, fluffy banana bread. I loved that I could mix it by hand in one bowl – it made clean up so easy! Nipa

  97. Katya says

    Hm I’m so confused. I followed the recipe to the T and it came out way dryer than in the video. Way too much flour.. was it really supposed to be 1 and 1/4 cup of each almond, gluten free flour and oats??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katya, yes, those measurements are correct. What type of gluten-free flour blend did you use?

      • Katya says

        I used coconut flour. Now that I think of it, it seems that coconut flour is more “absorbant” than other gf flour? What blend do you recommend (i.e. what ingredients in the blend?) Thanks so much for your reply!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ahh, yes- that’s likely the issue. You can find the recipe for our gluten-free flour blend by clicking the link in the recipe. Hope that helps!

      • Katya says

        Thanks so much for clearing it up. I guess I should not have said “followed the recipe to the T” :) I am new to gf baking so I don’t know the difference between all the flours and their properties!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Any other seed meal should do (think sunflower, sesame, hemp, flax, or a blend of all of those!).

  98. Sarah Kramer says

    Super good!!!!! I have finally found a GOOD & GF banana bread! My crew prefers muffins and it worked perfectly. I omitted the white sugar and it was plenty sweet-my 5 & 1 year old approved!

  99. Catherine says

    Can I add walnuts and chocolate chips to this recipe or will it affect the overall texture? I am thinking if I add them it could potentially make the bread crack and fall apart – have u tested this?

    Ps: your recipes are my favourite from all the blogs I’ve come across, keep up the good work!!! ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would be great as long as the nuts are roughly chopped (and not whole). xoxo!

  100. Tess M says

    Hi, Dana! It’s delicious! I used flax egg (watched your video :)) and your gluten-free flour blend, as well. It just that it turned out a bit crumbly (we had to eat it in a bowl with a spoon!). What do you think I could have done wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting. Was it dry throughout (exterior and interior)? Perhaps slightly overbaked?

  101. Sam says

    I made this the other day and it was AMAZING! I wasn’t able to make it true to the recipe so it didn’t come out exactly right, but I want to try it again with the correct ingredients because I imagine then it will be absolute perfection.
    I was missing almond meal so I blitzed up some mixed nut meal out of a raw nut mixture I had in the cupboard, and I only had quick-oats, not rolled oats. The product of this was muffins that took a VERY long time to cook and still came out just a smidge too moist in the center.
    They were still delicious and awesome; my mother in law (who is not GF) has been BEGGING me to make them again. If they’re this good done “wrong”, I can’t wait to see what happens when I have the right nut flour and oats!! :)

      • Louise says

        Hi this recipe looks so good and I’d like to try it, but due to grocery stores running out of items here in Australia I can’t get hold of almonds or almond meal. Can you suggest a substitute?

  102. Nancy says

    I’d like to make this today, and want to use a glass loaf pan. Do you think this would work fine? Has anyone tried using a glass pan? Thank you

  103. Susan Ciaburro says

    OMG, so good! My bananas were very ripe and more than called for (427 g vs 337 g), left out the brown sugar, used orange extract, the upper value of maple syrup and used the melted coconut oil. The coconut oil solidified in chunks after adding the mylk so I microwaved for a bit. Make sure everything is warm or room temp if using coconut oil. The bread was very sweet in spite of no brown sugar and the orange extract made no appreciable difference. YUM!

    Susan

  104. Rahiel Housey-Johnson says

    Hi! Do you have any suggestions if I want to use my bread machine? Do I use the GF setting? Or cake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rahiel, we haven’t experimented with a bread machine, so we’re not sure! Let us know if you try it!

      • Jenn c says

        Do you have weight measurements for the dry ingredients? I feel like this is key in determining the outcome of this recipe!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jenn, you can find weight measurements by clicking “metric” beneath the ingredient header. Hope that helps!

  105. Jen Lawrence says

    Hi there. I just made this banana bread and didn’t alter it at all, but it doesn’t seem like it’s cooked enough on the inside. After 1 hour, I checked it with a toothpick and it looked done to me, according to the toothpick. The outside was golden, cracked some on top. Looked beautiful, but I cut into it and the inside still seemed undone. I decided to put it back in for 15 more minutes. Checked again & it Still seems dense inside. Putting it back in for another 15 minutes, this time with foil on top do it doesn’t burn. I wonder what happened?

  106. Megan Ferguson says

    SO YUMMY!! I did a few things different though!

    I used brown rice flour instead of gluten free bread and instead of almond meal, I just added an extra cup of instant oats (not ground). I also added broken up pieces of pecans and topped with slices of bananas. It was outstanding! Super yummy. Only added 1 tbsp of maple syrup. ❤️❤️❤️ I wish I could upload a photo because they’re beautiful! I made one for me and my roommate and 1 for my boyfriend using the tiny aluminum bread pans from the store and they were perfectly portioned.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  107. Amanda says

    I have everything except for the almond meal and gluten-free flour blend. I’m not sure if I can use brown rice flour in place of all of that?????

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we aren’t sure that would work as it will likely be too dense. But let us know if you try it!

  108. Samantha says

    This is not your average banana bread… it is so much better. Baked it for 1 hour and 15 mins. I used 1 cup of coconut flour instead of 1 and 1/4 cups of GF flour mix. Used quick oats because that’s what I had. Bobs Almond flour. I used a real egg. Used 4 bananas because the final product was not runny at all. (Must have been the coconut flour, thought maybe my bananas were smaller) but I trusted the commenters saying it would work. And it did. It is hearty, perfectly sweet, and filling. Is delish with butter or vegan butter on top. It has a crunchy crust and moist, delish inside. (Sorry I said moist) Thanks again for another great recipe!

  109. Claire says

    I accidentally bought gluten free flour and had no idea how to bake with it. This recipe was amazing! So yummy and in my opinion the best banana bread I’ve ever made. I add chocolate chips and made it into muffins, baking for about 20 minutes.

  110. Emily says

    Looking forward to trying this! Could I sub oat flour for GF flour, almond meal, and the oats? That’s a big substitution, but I don’t have the almond meal right now! Figured if I can sub them all, it would be a win! Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we think it would end up very dense, but it might work. We would recommend searching through 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.

  111. Leigh Huggins says

    I substituted coconut sugar for the brown sugar, and I didn’t have honey or maple syrup so I did 1 tbsp of coconut nectar and 1 tbsp of molasses. I also added chopped pecans. I had to bake it for about and hour and a half, but it’s delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Leigh. 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

  112. Bridgie says

    Hello, I’m wanting to make this for my bf’s lil nephew who is allergic to flour, egg, and all types of nuts and more. Can I do something in place of almond meal? As well as do soy milk instead of Almond?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bridgie, soy milk should be fine! For the almond meal, maybe play around with adding a mix of more GF blend and oats? Let us know how it goes!

  113. May says

    Hi there, do you think it would be okay to simply not use the coconut sugar and brown sugar? And just stick with the sweetness of the bananas and maple syrup?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi May, we haven’t tried it, but it might work! Depends on your preference for sweetness. Let us know if you try it!

      • May says

        I ended up using 1/4 cup of coconut sugar and a splash of maple syrup. Omitting the brown sugar fully and it was amazing! As someone who can’t handle things that are too sweet, it was perfect.

  114. Taffy says

    I love this recipe! My daughter has Celiac, is allergic to dairy and tree nuts, so I modified the recipe. After reading all the comments first, I substituted rice milk for the dairy, and I added about 3/4 cup each more of the oats and Red Mill gluten free 1:1 baking flour instead of the almond meal. I didn’t have gf cinnamon, so I substituted pumpkin pie spice. I used a 12 count muffin lined baking pan and they took about 35 minutes to bake. I have a picture but I don’t see how to upload it. It’s really hard to find good recipes and this is one of them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this recipe worked well for you, Taffy! Thanks so much for sharing! You can tag us on instagram for us to see the picture.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s ideal to use something other than nut meals here for bests consistency. But if not, it’s worth a shot! Let us know how it goes.

  115. Susan says

    Thank you so much for posting this recipe! It was moist and flavorful and came out of the oven looking just like your photo :) Baked it 1 hour and it was perfect. Used coconut flour instead of a GF flour mix along with the almond flour and oatmeal the recipe called for. Subbed a flax egg like other reviewers. Used coconut sugar in place of cane and brown. Delicious and will definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, we would recommend dividing in two pans as it may have trouble cooking in the center if making a double batch in a single pan

  116. Mrs Rawles says

    Mine came out really gooey even after 1hr & 15min. It’s tastes great and my kid’s love eating it with a spoon! I followed the recipe exactly except for subbing oat milk for almond milk because it’s what I had. I used Bob’s Red Mill GF flour mix. I used a chia “egg” which I always do in baking and never have any problems with… just wondering if you have any suggestions because I’d love to try this again. The flavor is perfect. Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we are wondering whether you used the Bob’s Red Mill 1:1 Baking Flour or their GF All-Purpose Flour? We find the baking flour works better. Another idea would be to try baking in muffin cups or diving between two loaf pans to help it cook through. Hope that helps!

  117. Serena Veygal says

    Hiya, just made this with self-raising gluten free flour instead of the gluten-free blend. It’s absolutely delicious and with the oats very filling. I did add chocolate buttons in for extra yumminess :)
    Do you think I could use coconut flour in place of the gluten-free blend next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Serena, the chocolate buttons sound delicious! We wouldn’t recommend coconut flour as a 1:1 replacement as it is much more dense. If you want to do some experimenting, we would recommend checking the comments to see what others have tried.

  118. Brenda says

    This bread turned out great. I had extra batter and made a few muffins with it. Baked them about 22 minutes. Yummy!!

  119. Shopgal says

    This is my first time leaving a comment …
    I followed your recipe to the T. Turned out really Great. Loved the taste n texture. Used flax eggs. Thanks a lot Dana!! You are amazing ❣️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, we aren’t big fans of the taste of chickpea flour in baking, but another reader mentioned making that swap with success. It likely depends on personal preference. Let us know if you try it!

  120. Aimee Zaleski says

    This is the best GF banana bread I ever made. I can’t have eggs so I used Just Egg and I substituted the sugar measurements for maple syrup. I also added vegan chocolate chips. It’s the best thing I ever ate. I LOVE your recipes. Thank you!!!!!!

  121. Katie Len Wai says

    I use this recipe regularly and my family loves it!!! Thank you Dana!!! I usually make it into mini loaves & bake for 25-30min. It’s perfect!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, we aren’t sure that would work as it would likely impact the texture. But let us know if you do some experimenting!

  122. Karlie says

    This was sooo delicious! I made it in muffin tins and used paper liners. I added a teaspoon of peanut butter to the top of each muffin, and sprinkled with a few mini chocolate chips. They are amazing. I could eat all of them!
    I used Sunflower/Avocado oil, honey, and unsweetened almond milk for the options. Highly recommend this recipe! So happy to have a delicious and easy recipe!

  123. Jenny says

    I followed this recipe exactly, using a flax egg and doubling my GF flour (Bob’s Red Mill) as other had recommended for those who can’t eat almonds. Took it out after an hour when top was browned and cracked and baking pin came out clean. Then let it cool for 45 min out of the pan. When I cut into it, the outside was very crusty, but inside it was gluey/semi-cooked as if it hadn’t fully leavened. I’m going to try putting it back in the over but it’s probably beyond repair now. Any idea what I did wrong? Should I have sifted the flour? My baking powder has not expired.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, it could be the flour swap is the issue. You could try baking longer to see if that helps. Otherwise, we wonder whether making in muffin tins would help for next time?

      • Jenny Deller says

        Thanks, all! Next time I’ll try a lower heat and perhaps sub hazelnut meal for the almond flour. Bob’s Red Mill 1-to-1 has the same ingredients as your homemade GF flour–except with the addition of sorghum flour. Perhaps this is the difference? I definitely noticed that my batter was much thicker than the batter in your video. In the meantime, I sliced up my loaf and baked for another hour at 350, turning it into a delicious biscotti!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, we wouldn’t change the temperature, but would suggest baking them for ~20-30 minutes. Let us know if you try it!

  124. Allie says

    I’m interested in making this without almond meal and almond milk, what would you suggest in it’s place?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allie, another non-dairy milk would work well. For the almond meal, we would suggest a mix of more oats and GF blend! Or another seed meal, such as sunflower, or even walnut meal. Let us know if you try it!

  125. Madison F says

    I am obsessed with this recipe, it is for sure my go-to whenever I want banana bread! Super easy to add things like chocolate chips or orange zest or nutmeg. About a teaspoon raw honey is plenty sweet for me and I like to use smaller loaf pans (2 3×6) and make the rest of the batter into mini muffins :)

    • Rachel says

      Hi! do you mean you’ve made this without the half cup of sugar?! I’m on a calorie deficit diet and craving this so bad. I made it at Christmas and it was delicious! wondering if I could make it without the sugar whilst I stick to my plan!
      Thanks!

  126. Irma says

    Absolutely scrumptious! I followed the recipe exactly, baked mine in an 8×8 cake pan for 1 hour and it turned out perfectly moist and delicious! My husband loved it even though he cringes when he hears the words – gluten free – LOL! I even made my own almond meal.

  127. Laura DeHaven says

    Love this recipe so much I’ve made it 3 times in the last month or so. I sub plain yogurt for the almond milk and double the gf flour mix instead of almond flour as we have someone living with nut allergies in our home. We all love the slightly chewy texture, thanks to oatmeal and the light sweetness. (Tried it this last time with molasses instead of maple syrup and it was also tasty.) Great recipe and easy to make. Highly recommend.

  128. Tray Hunley says

    My wife and daughter both have Celiac so wanted to make something sweet on Saturday night and had 2 overripe bananas. Having only 2 bananas, I scaled down the recipe accordingly.
    I used a cane sugar / stevia blend for the non brown sugar and left out the maple syrup.
    I used canola oil and dairy milk.
    The biggest difference was that I did not have oats so used gluten free Fava and garbanzo bean flour in place of oats. It turned out great! Really nice texture.
    Wife and daughter (a VERY picky eater) both had some warm from the oven!

  129. Georgia Renner says

    Just made this – yum!! Took exactly one hour. I skipped the sugars completely. Added a handful of chopped walnuts. Only had almond flour, so used that in place of almond meal. I used Bob’s Red Mill GF 1 to 1 Baking Flour. I was doubtful …. but it’s great!! This will be my go-to banana bread from now on!

  130. Sarah says

    I made this the other day, and by far this has got to be one of my favorite GF banana bread recipes! I don’t have celiac, but am super sensitive/intolerant to gluten and dairy, so this recipe was perfect for me! Most of the other recipes I’ve tried in the past use hard to find nut butters and a bunch of ingredients I don’t always have on hand, so this one was really easy for me to just use what I had in my kitchen. I put some brown sugar and nuts on the top which added a sweet treat to it, but it did make it a little hard to cut because the top would crumble – oh well! I sliced mine and did a flash freeze for about 15 min, then put it in a bag in the freezer and it tasted just as good reheated for breakfast. Thank you for such a good, easy-to-follow recipe for those of us who can’t or don’t eat gluten and dairy.

  131. Cassie says

    Love this. Second loaf in the oven now. I swapped out oats for quinoa flakes, used coconut milk and omitted sugars altogether. I used an egg. It was a lovely texture and delicious with butter! The next loaf has soy milk and a pinch more cinnamon. Love this recipe- thank you!

  132. Diane Caudill says

    I just made this banana bread today for the first time. It is fabulous!!! My family loved it! My husband, who has celiac, must have told me at least 3 times how delicious it was. Followed recipe exactly except used olive oil for Avacado oil (used what I had). Highly recommend!!!

  133. Eliza says

    Thank you so much for this fabulous recipe!!! Utterly delicious.

    I subbed all the sugar for coconut sugar (and used 2 tablespoons maple syrup), and as my 3 bananas didn’t way any near the 327 grams I subbed with grated carrot up to 350 grams.

    (I forgot the oil but the extra carrot seemed to compensate).

    It needed quite a long bake. Browning the top made it SO tasty. But I did cover with foil to prevent burning at the end.

    Banana-fection ?

    (Oh and thank you for the gram measurements! )

  134. Jane S says

    This became a family favorite with the first loaf! I use 1/2 C. Coconut sugar in place of cane and brown sugar. I always use an egg (farm fresh) and I have used both almond milk and 2% with great results. I also like to stir in 1C walnut pieces. I do want to note, mine usually cooks in about 50 min. So, if you smell it check it!

  135. Meli Malavasi says

    Omg ! I don’t usually leave comments on recipes but this Banana bread was breathtaking!
    My husband and I loved it so much it’s going in our “ MUST DO WEEKLY”recipes !
    Thank u for taking the time to do this ❤️❤️
    Meli

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Meli. We are so glad you both 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

  136. YAIRA says

    I just made this bread, followed the recipe exactly (just added ½ cup chopped walnuts)
    Baked for 1 hour in convection oven…
    The outside is slightly crispy and the inside is moist, simply perfect! (Picky) family loves it with vanilla bean ice cream. Thank you for this simple and delicious recipe. Will make again ( :

  137. Karen says

    Made as printed and used your flour blend. Had to bake it almost 1hr 45 and it was still gummy in the centre but did not fall like other recipes. Still delicious but disappointed it doesn’t look like your pic ? my oven is gas so unsure if the temp was spot on or not. Will try again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, this one does take a while to cook. Next time, you could reducing the banana slightly or cooking in two smaller pans to see if that helps?

  138. Caleena says

    My husband and I love this banana bread! He’s been missing it since he went gluten free. I made the recipe pretty much as is but added about 1/4 cup chopped walnuts. It turned out great.

  139. Kimberly Phoenix says

    I sprinkled chocolate chips in the mix just because everything tastes better with chocolate in my opinion. I made this 3x and find it perfect little gluten free interstitial cystitis friendly for me. I use about 1/2 of the recommended sugar and enjoy it very much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, if not gluten-free, other readers have reported success with whole wheat flour. Otherwise, we’d recommend using a mix of more oats/flour blend in place of the almond meal. Hope that helps!

  140. Julie says

    I’ve tried this recipe 3 times now and cannot get it to turn out, even when following all of the directions 100%. Normally I love your recipes! I have to find myself a different banana bread recipe. It turns out under-baked and gummy every single time — I’d have to bake it until burnt for it to not be underbaked. Maybe a real egg is required for this. I don’t know. I tried both a chia and flax egg and tried both avo oil and coconut oil. Doesn’t matter what I do, it won’t turn out anything like your photo at all. Oh well. I’m glad but baffled that other people have had success with this recipe….I’m known as the best baker in my family too, haha. Just can’t make this one work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Julie! We wonder if maybe your loaf pan is larger? Maybe making a half batch and/or making in two pans would help? Otherwise, we wonder if there was too much banana? Did you measure out the mashed bananas to make sure they were about 1 1/2 cups?

  141. Dani says

    I made this today without sugar, only 3 Tbsp of maple syrup the bread still good : moist and crunchy- sunflower seed as topping- Thank you for this recipe ?

    Anyway, do you have a recipe of Lentil Crackers? I like something crispy, maybe you have an idea ?

  142. Daniela says

    This was fantastic even with a few variations and substitutions. I didn’t have any oats so just added more gluten free flour and almond flour. I also didn’t add as much coconut oil and it was still moist. I’ll be making this again and again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Tara. We are so glad you enjoy using this recipe as base! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  143. Madonna says

    I have made this recipe so many times I have lost count. I love it! I often sub out the sugars for honey or maple syrup and reduce liquid just a bit for the difference. Just popped another loaf in the oven and used honey this time. Making for our weekly neighbourhood breakfast get together. And yes up before the crack of dawn!.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  144. Nina says

    Would this work for small sized muffins (Vegan option)? Or would they become too hard? Guess less cooking time needed?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it should work! Yes, cook for much less time- maybe start with 20 minutes? Let us know how it goes!

  145. Rick says