1-Bowl Gluten-Free Banana Bread

Ooops! Forgot to rate this divine recipe with 5 pretty stars ! ★★★★★,the x’tra★for the x’tra piece left for tomorrow’s snack!
From Montréal

I went crazy for the pumpkin french toast, going bananas for this banana bread!
Lord help me, the smell is divine and the taste is pure heaven! Ahhhhhh !!

From Montréal.

Made this yesterday — amazing! I’m a vegan who sadly just had to cut out gluten for a bit and not having any kind of real bread (need vegan and soy free, plus no dumb additives) is killing me! But this definitely hit the spot.

Subs I made:
-Skipped the white and brown sugar entirely. Didn’t miss it trust me. Also only put ONE tbsp of honey. It’s sweet enough with the banana!
-Used unsweetened cashew milk instead.
-Ener-G instead of real egg.
-Instead of the 1-1/4 cup almond meal: I put in 1/4 cup more oats, 1/4 cup more gluten free flour, 1/4 cup coconut flour* (notice I reduced the flour here due to coconut flour’s situation)
-After adding that last bit of flour above, I still felt it was a little thick after mixing so I added some more cashew milk until the consistency seemed right.
-Added a handful of unsweetened coconut flakes and teensy amount of crushed pecans to the batter. Oh and sprinkled chia seeds on top!

I baked for 1 hr 10 min. Like i said, turned out great. At first I was worried it was a bit too moist and mushy but it’s true, it’s definitely better the next day. After sitting it’s now the perfect texture. Kind of don’t want to share with my boyfriend. Thanks for the great recipe!

Can I substitute the eggs for something else? An egg replacer? I’d like to make this for someone has allergies to gluten, dairy and eggs.

I just made this recipe last night. It was my first totally from scratch gluten free baking attempt. I thought surely it would turn out awful since my boyfriend is allergic to nuts and I got to the last steps when I realized almond meal was part of the recipe. But, I just improvised and subbed equal parts of GF flour blend and more oats. It was SO hard to fall asleep with how yummy the house smelled after pulling it out of the oven to cool. I didn’t cut into the loaf until this morning. I reheated my slice in the microwave and IT. WAS. HEAVEN!

Just made this recipe- I made muffins instead of a loaf. I also added fresh blueberries. Baked for 30 minutes- and they were AMAZING!! The recipe made 12 muffins.

This recipe was much too dense. Perhaps the “gluten free flour blend” is causing issues for some of us. It would be nice to know what brand blend you used – or give some substitutions for exact amounts of coconut flour. Disappointing amount of expensive ingredients went to waste for me.

Hurray ! Finally a healthy B bread recipe that I can hold on to.
Even though I have a different result every time I bake this baby, I always enjoy it: D
Yesterday tried this with only 1/4 cup of coconut sugar, omitting honey and brown sugar completely and it was perrrfect!

What can I substitute for organic cane sugar? I have all this other ingredients. Thanks!

I tried the recipe and it was quite dense and a bit too salty. What could I have possibly done wrong? Thank you.

I love this recipe, this is my goto gf banana bread now. However, my only concern is that it crumbles when I sliced it. Any advice? Thank you

Would subbing pumpkin purée for the bananas (and adjusting spice for that) work in this recipe?

This turned out amazing! I feared that it would be a gummy mess in the middle (such is the fate of so many GF recipes), but this is wonderful! …and it was really easy. This is our new go-to banana bread recipe. Thank you!

Thanks Dana! We followed your recipe (halving the sugars) and it was perfect and delicious!

SO GOOD!!! I’m usually disappointed in my gluten free baked goods….too dry, crumbly, weird texture…but this recipe is perfect…I followed it exactly except that I used coconut milk instead of almond! Definitely give this recipe a shot

I have tried so many gluten free recepies for cookies breads etc and this one was the best ever. I was so excited that it worked out and held together. It was a bit dry after I put everything to gether but I substituted the meal with rice flower so I just threw in some more almond milk. I am glad it was a bit dryer but it definitely held together when sliced and I added dried cranberries. It tasted delicious. I will be sharing this recepie.

I LOVE this recipe!! Nothing better than tossing all the ingredients into one bowl and throwing it into the oven. The flavor is amazing, and I really enjoy the texture from the whole oats. Also, thank you for sharing a gluten free recipe that’s not loaded with sugar and/or rice flour.

Have you tried this in a bread maker?

the flavor was absolutely amazing, my daughter who is very fussy loved it infactso did the whole family.
Great to find a really good gluten free recipe for once.
Although my only complaint was mine turned out really doughy and gluey? would adding less milk make it better? or cooking longer? I used a small pan and halved the recipe and baked them both for around 45mins each any longer and they would of burnt.

Hey! I just made this last nighttt anddd this is ssoo good!
I use flax eggs (but 3 tbsp water), substitute cane sugar to maple syrup, and I used 1 cup almond milk.

This morning my parents bought half (before I take photo of it) of it to their work cause they love it.

Thank you for the recipe. Already tried fee of your recipes and I love all your recipes! God bless you. x

* please update more on Instagram, will love to hear update from you!

This recipe is amazing! I made it tonight and and it was so delicious. Definitely making this again some time soon :)

You’d need to substitute agave for the honey, too, if you want this to be vegan.

Hello! I just found your awesome recipe which I’m hoping to make this weekend & I was wondering if you think it would work with oat flour instead of your gluten green blend flour? I have lots of oat flour at home so I’m wondering if I can get away with it! :)

I just wanted to say I LOVE this recipe. It is SUPER easy even when I’m SUPER busy. I have been looking for a healthier banana bread for a while now and this is exactly what I wanted!!! Even though there is very little sugar to begin with in this recipe I actually only used half of what the recipe called for, but I did use a little more honey. My only suggestions for future use would be to soak the oats for 5-10 minutes before mixing them into the batter so they are still not crunchy when their done cooking. I baked mine in muffins so I think that might have something to do with why they were a little crunchy. My only other suggestion would be to add less salt, mine ended up being really salty for some reason. But ultimately they turned out to be exactly what I wanted! I really love your blog and so am excited to try more recipes.

Just made this recipe and my mixture was so dry! More like actual bread dough than batter. I added a ton of extra almond milk but there just seemed to be too much of the dry ingredients.
I used a gluten free flour mix (no coconut flour) from the supermarket and also extra because I didn’t have almond meal.
Don’t know what I did wrong :(

Super happy with this recipy!
I thought it was gonna go to hell, but this came out really nice and perfectly risen, even thought I made it with a flax egg.
Thank you!

Deee-lish! Thank you so much for sharing a wonderful and healthy recipe.

Also, just wanted to let you know the link to the butternut squash banana bread does not work. It starts with htthttp. I was able to navigate to the website after a little address editing.

I tried and didn’t rise at all. Any idea why?

could you use buckwheat flour instead

Well the description up top won me over; I’m not a cook at all but I just had to try it and….

Wow! There are nights where I just give up and don’t eat rather than try to find something I can eat safely (I am a gluten-free vegan for health reasons – it’s not optional for me). I react to all kinds of things, so to find something like this is amazing! Even though I did sub out half the ingredients because I didn’t have the ones listed for whatever reason :p I think the crispy crunchy outside is best, and I love the filling wholesome taste the oats give it. I added in sliced pecans and they go great. The banana is there but not so much that it’s the only thing you taste, as is the cinnamon. All of the ingredients balance well so it’s good and flavorful without anything overwhelming you. The texture is very smooth and firm but it has that flexibility and springiness that is virtually impossible to find in gluten-free food. Very good!!

Here are the substitutions I made (after four calls to my poor grandmother, the family cook):

I used stevia in the raw for both brown and white sugar
arrowroot powder in place of eggs
1 tsp baking soda instead of the powder I didn’t have – (my GF blend flour had a little yeast too – Red’s mill wonderful bread mix)
Agave nectar (dark) instead of honey
Smart balance instead of coconut oil – which is not strictly vegan, but safe for me. I’m out of Coco oil

**I added 1/2 tsp apple cider vinegar to activate the baking soda (I’m quoting my grandmother. I don’t understand this)
**I left out the salt since I used baking soda (the internet told me to)
**And I added about half a cup of fresh pecans, which I sliced. Individually, one by one, because I’m not a practiced chef. Buy fresh nuts if at all possible!

I don’t actually have a loaf pan, so I sort of lumped it all against the short side of a 9 x 13 glass cake pan level with the top and it rose to about 1/3 taller. It kept the shape really well and now I have that wonderful crispy crunchy exterior over most of the outside surface. Next time I may cook it on a cookie sheet.

I sent four or five ridiculously excited email to my grandmother with updates and pictures at every stage. Thank you!

Did not have any almond meal, so I substituted coconut. Bananas and coconut, what could go wrong? Nada, it was delish. Thanks for the recipe, luv your blog!

Made this as mini muffins for my kiddos yesterday, HUGE HIT! I baked them for 18 minutes. PERFECT!

Just made this recipe and it is AMAZING! :) Thank you so much!

I am not gluten intolerant so I used wholemeal strong bread flour, and replaced honey with golden syrup and agave syrup, just to match what I had in my cupboard. It turned out superb, nice and banana-y with beautiful texture from the oats :)
xxx

I also thought the recipe called for a lot of baking powder (which yields a salty taste), and ended up using 3 with two capfuls of cider vinegar, 1/4 cup shredded coconut and an extra egg to avoid crumbliness.
I was looking for a recipe that didn’t have as much sugar, so I used 1/2 cup of coconut sugar and 3 tbsp of agave syrup and 1/4 cup concentrated organic pineapple juice.
I didn’t have gluten free flour so I used 1/4 c flax flour, 1/2 cup of coconut flour and 2 cups of almond flour. (which is very absorbing) and 2 tablespoons chia seed, so I added a 1/4 cup more almond milk to compensate for absorbency.
While adding the dry ingredients, the batter was rising!
Baked at 350 for 1 hour, still crumbly but tastes moist and delicious!!!

is that 3.5 (as in 3 and 1/2 teaspoons of baking powder??)

I subbed the chicken egg for a chia egg, and subbed the honey for maple syrup. I used coconut sugar in place of the cane sugars. Turned out really well.

Just tried this recipe and it is AMAZING!! The best gluten free banana bread that I have ever had! It doesn’t even taste gluten free. I added chopped walnuts to our bread. I also wanted to add some golden flax seed meal to our loaf, so I substituted a 1/4 cup of the almond meal for the flax seed meal and I omitted the cinnamon. I will definitely be making this recipe again!

My son is allergic to wheat, almond, soy, and milk…. what can I use to substitute for the almound meal?

Delish! Hearty thick slices topped with butter and served with a side of fruit salad you can’t go wrong! I added chopped pumpkin seeds on top before cooking- I’ve always loved an extra crunch on top! Mother loved it ~~thumbs way up! :D

Hi another great recipe Minimalist Baker! ) I made only a few tweaks due to what I had on hand and it came out so delicious! In the world of gluten free vegan cooking each successful recipe is a celebration because it’s like a chemistry experiment! :) I followed recipe, except used 1 cup of buckwheat flour 1/4 tapioca for gluten free blend, and I blended the oats into flour. I also used 1/2-3/4 brown sugar and couple tablespoons of maple syrup. Added chopped walnuts too, yum! This is a keeper!

this is the second batch I have made and the second to go in the trash..Turns out crusty on top and uncooked in the middle…I have left in way more than an hour-hoping it would cook—all to no avail. I was using Bob Mills Gluten free flour blend-could that be the problem—help–a any suggestions would be greatly appreciated

This. Was. Phenomenal. Unbelievable. I usually don’t have to hide by baked goods from my gluten- eating family(they don’t like the taste) but this time I’m not taking any chances….thank you!!

Wow – this was super easy and extremely yummy. I only had two ripe bananas so I used a third not as ripe one and the full amount of honey. I used Bobs 1 to 1 flour. Added walnuts and cacao. My new go-to banana bread recipe – thank you!

I just made this today and it is delicious!! I substituted almond meal for flax meal because I was out of the almond meal and it came out great! Thank you for the recipe!

Can’t wait to try this recipe, thanks for sharing. Do you think I can substitute the entire flour needed for white GF bread flour, as that is all I have in currently?

Many thanks in advance,

Hayley

I find that with my diet change, I can’t tolerate even gluten free oats. Is there anything else we could sub to add substance with this recipe??

Would you happen to know a good sub for oats? (for this and in general for baked goods) Oats ended up being an offender for me, I am also GF. Its frustrating, since oats are a common substitute in baking GF. Thank you!

Awesome recipe!!!
Do you think rice, oat or soymilk would work too?
Thanks :)

I looked forward to making this as I had some seriously ripe bananas to use towards a good cause. I finally got around to making it late one night this week, when I discovered my almond meal packet was almost empty. I then realized I couldn’t find my loaf tins. I took a gamble and substituted corn meal for almond meal, and it was really yummy. I scooped the mix into muffin cases and it only took 15 mins to cook. Result: yummy banana bread in travel size portions! (just had to remind people it was bread-like not muffin-light!)

I just tried making this and followed all of the steps accordingly however I subbed the sweeteners in your recipe for coconut sugar but used all of the same flours. I used canola oil instead of coconut (all I had on hand). I baked it for an hour until the top was brown and firm, however after it cooled completely and I cut through the inside, the texture was rubber and over moist like. Not bread like at all. What do you think went wrong?? Thanks so much!! Xoxo

The most deliciously moist banana bread I have ever made. My first attempt and I loved it! I linked to my blog right away!!! thanks for sharing!!!

Hi can you please clarify the oven temperature.
I am in australia. My oven max temp is 250 so Im assuming your 350 is the hottest setting.

I just made this tonight and it is soooooo good. My husband is gluten intolerant and he loved it! For the flour I used Cup 4 Cup flour and ground the almonds in my vitamin. I’ll be making this again and again.

I just made this recipe last night into banana bread muffins (because my loaf pan disappeared?). They came out great with the added bonus of any easy clean-up!

Thank you so much.

This was so good, I don’t eat gluten or dairy so finding any bread that’s actually nice is nearly impossible.

This was without doubt the nicest banana bread I’ve ever had.

There’s is a lot of sugar in it though, thinking about using maple syrup instead the next time. Will let you know how it goes.

Thanks again,

Roy.

Oh, and would brown rice flour work instead of the gf flour blend?

I just wanted to clarify, it’s 3 1/2 tsp baking powder? It seems like a lot. Thanks!

Hands down the best banana bread I have made. I used rice milk and oat flour only for the gluten free flour blend. Oh and some walnuts! So good to find a recipe I can stick too. I’ve tried alota different recipes. My only question was what I could add to make it hold together better when I go to cut it. I used the flax egg option. Thank you.

I tried this recipe tonight, with a few changes. I added 1 tsp of cinnamon because I love it. I added 1/4 cup of natural applesauce and omitted the coconut oil, added 1/4 cup of ground flax and used 2 eggs. I also ground half the oats so it was not as crunchy. It was so tasty and my picky eater absolutely loved it. I can’t wait to try some more recipes on here.

I am a banana bread aficionado. LOL! Seriously, I’ve been making it forever, using different recipes here and there with adjustments. This is by far my most FAVORITE recipe yet! It came out so good! I added mini chocolate chips (Enjoy Life brand)! It’s REDONK! Thank you so much!

I made this recipe into the most amazing banana muffins today in the dining hall kitchen where I work! I made them vegan with flax eggs, skipped the honey, split the “GF flour mix” in half and used half additional almond flour and half oat flour, used 1/2 coconut sugar and 1/2 raw cane sugar, and they taste amazing!! I also whisked together my coconut milk with a couple squeezes of lime juice before adding it to the rest of the ingredients–that reacts well with the baking powder and makes nice round tops! They are incredible, and I can’t wait to debut them tomorrow! Thank you for sharing this fabulous recipe! :)

Add chocolate chips. I usually do 1/4 cup and it is amazing!

Want to try this as so many great comments, I’ve had problems with baking gluten free also, but I have one extra question that no one seems to have asked yet, any ideas or adaptations for high altitude. I live in Denver Colorado so I’m definitely needing this.

Craving for banana bread after reading your recipe ! Love anything to do with bananas.

I was so excited about this recipe as I usually just stick to modifying traditional recipes with all my healthy subs which never really works all that great. I had recently experimented with coconut and almond flours for the first time and so was excited to use what I had left of those as well.

My mods:

Brown sugar and maple syrup only
I used an oat blend that had bran and some other blends in it
Coconut and almond flours

Unfortunately I didn’t read all of these comments ahead of time or I would have steered clear of the coconut flour? I had no idea it was so sponges since the last time I used it the recipe called for it and had been tested for it I guess. So I made some quick final adjustments adding more almond milk oil and eggs in the hopes of saving the recipe. The remained very dense and didn’t rise at all. They are crumbly and dense but they seem like they’ll taste ok. I’ll happily try the recipe again though considering all the heavenly reviews.

I made this today and it tastes great. We can’t get GF oats in Australia (and oats do contain avenin anyway which is a form of gluten)….lucky I can handle oats though so it was all good. I used dates in place of the sugar (equal quantity) and flax egg and rice malt syrup. I also added some walnuts in the mix and some sliced banana on the top. I doubled the recipe and it made 2 large loaf tins and a small round tin. Can’t stop eating the stuff – yum!!!

I’ve made scones that came out like salty brownies, cupcakes with a quiche-like consistency, and bread that never baked inside after 2 hours in the oven. Gluten free baking is tricky. But this worked! My bread rose, and cooked, and tasted like. . . BREAD. and it was GOOD. It was, in fact, DELICIOUS. Did I mention it actually turned into bread? This is a first. Huzzah. I substituted corn starch for potato starch in the GF blend and used just a little bit of light brown and dark brown sugar. Thanks for the great recipe!!!

Thanks for this recipe. I just made it for breakfast and was thinking that I may use Teff flour next time. Any ideas about the proportion of teff flour to the other flours. Thanks again…this rocks!

I made this and it came out beautiful but very dry…i didn’t have almond meal so i used more gf flour instead. could that have made it less moist?

Really want to try making this but don’t want to make the GF flour mix. Can I just use brown rice flour w/ chia egg and no other subs? Thank you!!

LOVE, LOVE, LOVE this recipe! My 12 yo daughter is gluten/egg free. so she uses the flax egg with great success. Our entire family loves this bread – it’s hard to keep a loaf for more than a day around here. Thank you so much for sharing with us; it’s a keeper. :)

This banana bread is fabulous. Everyone loved it and could not believe it was GF or vegan. One question, would this work with other fruit like pineapple??

This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and reduced the honey and sugar too, it was still a bit too sugary and will reduce more next time. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.

I went gluten free about six months ago and have been doing quite well on my new diet, but I was lamenting the full-gluten banana bread my boyfriend made the other week. It inspired me to find something that I could enjoy. Your recipe is amazing and simple, which is really important for me because it’s not easy to always find the ingredients I need living overseas.

Thank you! A+! 100%!

I LOVED this recipe!

I am a Master Fitness Trainer/nutritionist with an occasional uncontrollable sweet tooth and a gluten allergy. Oh the irony HAHA…I eat extremely clean but I’m willing to put the effort in the kitchen to make something sweet and delicious that’s healthy as well. Don’t mess with my post-work out treats, man! I am always looking for ways to sneak extra protein into said treats for added nutritional density (; With that said, I added a scoop of Gold Standard 100% Whey protein in Vanilla flavor to the batter, and subbed the almond meal for a little extra GF flour blend and GF oats (Almonds and I don’t get along either lol), baked for ONLY thirty min and the result was, um AMAZEBALLS!

Cheers,
D

PS My toddler has already asked me 3 times to have more bread!

Hi, a word of warning to formally diagnosed gluten-intolerant people aka coeliacs. While oats are technically gluten free, the protein in oats is so similar to gluten that most coeliacs will have a problem with it and therefore labelling laws at least in aus & nz do not classify oats as gf.

As a coeliac myself, i will be replacing the oats with quinoa flakes so i dont get sick.

but thankyou for your recipe nonetheless.

I tried making this today and it was delicious! The inside of it was extremely moist, with a very golden brown crust on the outside? Would adding less oil fix this??

OMG I am drooling at the amazing aroma filling my kitchen right now as this bakes… can’t wait to taste this….

Awesome recipe. I alter it slightly with a cup of walnuts and a cup of organic chocolate chips. Over the top..I know, but awesome. Oh..and I omit the baking powder and use 2 tsp of baking soda and it works fine.

Great variation for banana bread.still cooling but I’m sure it won’t last long:) thanks

I tried your banana bread recipe today and it turned out great. It tasted good and was nice and moist. Because I didn’t have a loaf pan, I baked mine in a cake pan and I ended up with a lot more of the crispy top.

This banana bread looks absolutely delish! I’m a banana bread lover from way back. As a lifetime Weight Watcher who still needs to keep track of the calories I consume, I am wondering how the calories/nutritional information for this recipe were calculated? When I ran it through the program I use the calories were came out to 297 v 195. Thanks for any assistance you can provide.

What is the use of coconut oil?? Can I replace it with olive oil instead??

3.5 tsp baking powder? is that 3 1/2 tsp? or a typo and 3/4 tsp? I just want to make sure…

btw, I made this recipe with 3 1/2 tsp a few weeks ago, and then again last night with 3/4 tsp because I was thinking 3.5 tsp was wrong… either way, it has come out GREAT!! Last night, I put chopped walnuts on top. Can’t wait to bite in! thank for posting!!

This was a very good recipe…THANKS!!! I made it today and it was not too sweet and was perfect.

I love love all of your recipes, I made this banana bread and loved it as well. The only thing, my bread baked in about 35 mins tops, if I’d have left it in the over for 45 minutes, it’d be fried. I’m not sure what I did differently, but I’m glad I took it out when I did! My BF said it was the “best banana bread he’s ever had” :)

O.M.Gosh……best banana bread in a VERY long time. I have been gluten free for 4 years and miss the deliciousness of good baked goods. This hit the spot and the whole family loved it! Thank you!

Hey! You can delete this comment, but I wanted to let you know that the link for the GF Butternut Squash Banana Bread has an extra “htt” at the front of it! So you have to delete those 3 letters for the link to work. Thought you might wanna know :)
I LOVE your blog. Thanks for the pretty pictures and inspiration. I need to get some almond meal, and then I’m definitely making this since I have everything else already!

I don’t have any almond meal, will it make it completely different if I just used more oats and more flour?

I followed the recipe except for the gluten free flour blend in the recipe. Instead of buying 4 different flours required for this blend, I purchased Trader Joe’s Gluten Free Flour that had the same flour ingredients in the same sequence of ingredients on the ingredient list (due to the sequence I thought it might be similar). I did this because I didn’t want to spend $30.00 just for these 4 types of flour. I used Qty. 2 8 X 4 X 2 1/2 inch Godaddio anodized aluminum pans (sold on the internet). I did not change any other ingredients. This was baked for 1 hour in the oven. The result was 2 heavy bricks of costly ingredients. The bread did not improve by adding butter.

I went gluten-free eleven months ago and my health has improved significantly – especially clarity of thinking. I have purchased 8 gluten-free cook books and tried many of the recipes in these cook books. I have also tried recipes that use gluten-free flour blends from internet web sites. My experience has been that anything that is a bread, pastry, pizza crust, or dessert that uses gluten free flour or almond flour has been an extreme disappointment and a waste of the money spent on the ingredients. There are many foods that do not contain gluten and that is where I make my food budget investment now – by buying these foods and buying organic where possible. There is absolutely nothing that will match a good wheat pizza crust or real slice of artisan bread. I will cheat about every other week and have a good slice of real bread. The result is a red rash on the forehead and brain fog for several days. It really isn’t worth it. I have done a lot of research on the topics of gluten sensitivity, celiac disease, gmos and glyphosate (main ingredient in Roundup that is sprayed on wheat just before harvesting the wheat to increase grain kernal size). If you are gluten sensitive, include glyphosate in your research. Glyphosate/Roundup is used extensively on many crops that are not gmo crops or modern wheat. I find that even when I stay away from GMO ingredients and all wheat that I still frequently get the red rash. I believe this is possibly due to being poisoned by glyphosate. I spend at least 90 minutes a day shopping for food that is not contaminated, investigating labeling on products and meal preparation. I am 70 years old and this problem with our food supply did not exist 20 years ago. Do your research and share what you find with other people. Another thing I discovered by going gluten-free was that my blood pressure dropped 30-35 points on the systolic reading. This was after 10 months of no gluten.

Thank you to the author of this web site. I was not able to match the great picture that you have of the banana bread. I will try the recipe again using the size of bread pan that you used. Can you let us know what the measurement size is of the pan that you used?

what meaning 11/4 Cup

I made a beautiful looking loaf with your recipe, but I have the same question as previous posters about the baking powder amount. The 3.5 confused me because other amounts were written as fractions – and 3 1/2 teaspoons seemed like a lot of baking powder. My loaf is good but has a strong flavor that I would describe as bitter that seems to be from too much baking powder. Can you please clarify that amount?

I really love this recipe! I was craving it yesterday but was out of bananas so I used a can of pumpkin instead and it was just as delicious :)

Thank you so much for your posts I absolutely love reading them. Never had bake anything vegan/gluten free but you make me want to give it a go. Just wondering could i use frozen bananas in this recipe? As they seem to have more water content.

Hi. We loved this recipe and will definitely make it again. It’s perfect as a travel snack! I mentioned it in my blog and linked back to you, hope that’s ok.

I just made this recipe for the first time! With a three month old baby who barely takes any naps, I was able to sneak in enough time to get thru all of the ingredients. I had to take her back into the kitchen with me to finish the mixing and pouring of the batter and voila! Thanks for such a good recipe and for making it so manageable!

My only change is that I have so many severe food allergies, I substituted all of the flour and almond meal for quinoa flour. I also had to use coconut milk instead. I think next time I’ll simply add a little more vanilla but other than that, this made for a nice fall afternoon treat with my coffee!

Hi there, i really would like to try this recipe however i am unsure on the measurements in cups? Could you possibly advise what these would be in grams or ounces please? Thankyou

Wow so many comments:) Is there a way to make this “sugar free”? I like to use rice malt syrup instead of regular sugar, as I’ve come to find that it is more gentle on my stomach in smaller proportions, but the sugars are dry ingredients so will I have to add in more almond meal or flour somewhere? Love the recipe :) :)

Ok so two questions…1) how can you make this without the almond meal? I’m allergic to nuts but not coconuts. 2) who designed your blog? I LOVE it!!

I made this using flax eggs for our vegan houseguests over the weekend and it turned out great! it came together and baked up beautifully. I think next time I’ll wait until my bananas are super ripe and use a touch more oil, trying coconut instead of grape seed. I loved what the whole oats did for the consistency of the bread; it felt really wholesome and perfect for breakfast.

thanks for a solid recipe! I made three other vegan + gluten free loaves from different sources before this one and they all flopped horribly, so I’m super happy to have found something reliable and delicious. cheers!