1-Bowl Gluten-Free Banana Bread

I made this as written, though probably had a little more banana than what was called for, and cooking time needed some adjustment. I haven’t had much luck finding a GF banana bread recipe that I like that doesn’t turn out gummy. After it had fully cooled, however, the texture of this bread was outstanding. It’s super moist with great flavor. Very nice work on this recipe.

This is a keeper! I sprinkled some(a lot) of turbinado sugar on top and it’s deliciously crunchy.

Really great, not crumbly, perfect breakfast bread for toasting. I substituted 1/4 cup ground flax for some of the flour, and 1/4 buckwheat flour for some of the oatmeal. Cut back on the sugar (didn’t use any white sugar) and skipped the maple syrup (although next time I think I’ll add it). This will be one that I’ll make every time the bananas get out of control. Thanks!

I made this tonite with my three year old granddaughter. She had never had banana bread and is a picky one!! She LOVED IT and so did we. Made a couple adjustments cuz I wanted to use up what I had on hand. Subbed King Arthurs organic flour for GF and went a bit heavier on the two flours, a bit lighter on the oats. All else as written for a perfect texture and taste!! Made mini loaves and cut the baking time ten minutes worked well. Added English walnuts to have the double recipe I made. AWESOME ONE!!

This banana bread is to die for. I think the key is to use extremely ripe bananas which adds a ton of flavor and sweetness. I also think the sugar can be cut down and omit the maple syrup completely. Otherwise, top notch recipe!

Delicious.

Lowered sugar to less than 1/2 cup (maybe took out 2 tbsp), didn’t add honey. (Used turbonado sugar)

Didn’t have baking powder, so subbed 1/2 tsp lemon juice + 1/4 tsp baking soda for each tsp baking powder (indeed 3.5). Had to bake 1hr15mins PLUS an additional 12 mins, maybe due to extra lemon juice.

Added a chopped apple – great texture. (in 1 cm pieces)

Added 1/2 cup old blueberries

Added 2 cm nub of grated fresh ginger, doubled cinnamon, added some cardamom

Had only thick-cut oats, so blasted them a few times in the blender before adding.

Thank you!

Absolutely the best gluten free recipe. Turns out fantastic

Very good recipe. I only used 1/4 cup coconut sugar, added another 1/4 cup almond milk to make the dough more liquid, did not use vanilla, and used oat bran instead of oats.
Also added dried blueberries and pecans into the mix.
This recipe is definitely a keeper :)

I LOVE how this bread came out. It is hearty, addictively tasty, has higher protein and fiber content than most banana breads and I eat it for breakfast and dessert.
I only had 2 ripe bananas so I added 1/2 cup applesauce to make up or the third banana.
For sweetener, I used about 1/4 cup (4 Tbsp) maple syrup and 1 Tbsp coconut palm sugar.
I used olive oil instead of avocado oil.
For the GF flour, I used Bob’s Red Mill GF flour mixture (Garbanzo/Potato/Tapioca/Sorghum/Fava flours) which is pretty dense and higher in protein than many GF flour mixes. Its not great for everything but it was perfect for this.
I added chopped walnuts to 1/2 the batter and chocolate chips to the other half.
I will definitely be making this again.

This is delicious! I followed some of the other posters’ comments and used 2 whole eggs in place of the flax egg, subbed 3/4 cup spelt flour and 1/2 cup chickpea flour for the GF blend, reduced the non-dairy milk to 1/4 cup, and omitted the white sugar. I used my Pampered Chef mini loaf pan to bake 8 mini loaves, each topped with a huge beautiful pecan half from my MIL’s tree. I wish I could post a picture! Next time I think I’ll go ahead and add the white sugar as they aren’t quite sweet enough to pass off to my teenagers who love their Great-Grandmother’s traditional banana bread. But I love it! It’s moist and has the perfect texture.

This banana bread is FANTASTIC. I have made it at least a dozen times and it is just as simple to make as any gluten recipe. I typically don’t take the time to post comments, but I believe this recipe deserves it! It is moist and flavorful and dense (which I love) and only uses one bowl. I do omit both sugars and just add 1/4 cup of coconut sugar – so it is gluten free and sugar free. So delicious! This recipe is a gift for those trying to eliminate gluten, and love bread. ;)
Thank you!

I’m just here to complain about the fact that I have to let it cool before shoving it in my face. It’s causing marital conflict.

Yummy yum yum. Very easy and tastes great. I used very little sweetener as I feel the bananas provide enough sweetness and it worked well. I sliced it up and froze it – toasting a slice in the air fryer when I feel like a special treat. I will make this one again for sure.

Having made banana breads for years, this has become my go to recipe. I actually prefer the GF over regular tho I do use dairy as not an issue (ie milk and melted butter). It comes out beautifully every time and has a fantastic texture thanks to the oats. Everyone loves it and asks for the recipe.

I live in the mountains and note that it takes a bit longer than an hour but not much.

Lovely recipe, thanks so much for sharing!
BTW great with nuts too and forgiving if you need to make substitutes (sugars etc)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This turned out excellent!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious, my new go to!

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

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

This bread is delicious especially toasted with almond butter!

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

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

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

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

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

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

Thanks Minimalist Baker for the great recipe!

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

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

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

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

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

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

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

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

Definitely cannot recommend this enough.

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

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

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

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

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

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

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

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

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

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