1-Bowl Gluten-Free Banana Bread

Dana,

If I use egg replacer, how much should I put? Same amount as the chia seed or flax egg?

If I want to simplify things and remove the honey, oats and almond meal from the recipe, how much flour or other ingredients would I have to add to compensate? Also, shouldn’t baking soda be included?

a great recipe! i had 3 bananas and this was the recipe i chose. i did do some improvising & was very very pleased with the outcome. i used steal cut oats bc that is all i had on hand, which are not as good as rolled oats lol. for the sugars in the cake i used 10 medjool dates, 1/c coconut sugar, 3 heaping tbs honey. for the flour i had to improvise again….bc i couldn’t find my pamela’s artisan flour blend & i only had 3/4c of pamels’s gf pizza flour, i used 3/4c pamela’s gf pizza flour and the remaining 1/2c buckwheat flour :D i also cut back 1/4c on the almond milk and baked for an hour bc i had to made the adjustments and did not want to over bake or make my batter too wet. my cake was cracked and browned after an hour….i couldnt’t be happier! ty so much for sharing :) i look forward to trying new ingredients like a few blue berries and walnuts.

This recipe is so delicious. It’s my new favorite banana bread recipe!!

Notice – the link in the notes to the recipe for “GF Banana Butternut Squash Bread” is broken–there’s an extra “htt” at the beginning of the link (I deleted the extra htt in the url bar and the remaining link brought me to the proper page). Dana, would you be able to address that distorted link soon?

On another note:
So excited to try this recipe with aquafaba in place of the egg! Will report back when I have the flours and have made it!

Awesome! I just made this recipe (again). I am home on spring break with my ‘normal’ eating family. All non plant-based, non GF eaters… who went CRAZY over this banana bread!

I left my loaf pans (bought specially for you, Dana) at my apartment by mistake, so I doubled the recipe thinking it would fit nicely in a 8x8in square cake pan. Um, I was wrong! It nicely filled TWO 8×8 square cake pans. Perfectly! Good thing too, because the four of us have nearly finished a whole ‘loaf’ in one afternoon! But we have another to go :)

I also maybe sometimes stalk the #minimalistbaker tag on Insta for ideas and saw someone post a beautiful picture of their banana bread with banana coins on top of the loaf. I tried that this time and it was sooo pretty (and delicious!). I cannot recommend it enough!

As far as substitutions go, I was out of my normal GF/Vegan haven of weird ingredients so I had to make do. No almonds or almond flour, so I double-doubled the all-purpose mix I used, which had to be Bob’s Red Mill All-Purpose GF Baking Flour (the one with chickpea flour! Not one-to-one, though I like that one too) instead. I also used xylitol and some extra maple syrup instead of sugar as I cannot tolerate added sugars, but xylitol in low quantities is okay. I also replaced half of the oil with applesauce! Which was more doable because it was a double batch.

As usual, I wish I could give this more than 5/5 stars!

I just had a lovely slice of this banana loaf. I will do that again. No doubts. I just used slightly less flour. it just turned out lovely lovely.

I don’t know why that person said it didn’t work out, because I made it last night and think it rules. I made some substitutions to it make vegan and based on what I had in the house; I used an egg replace, omitted the white and brown sugar, used maple syrup, did chickpea flour instead of almond (is that weird? who knows), and did 1/4 cup of coconut flour instead of the gluten free blend. I suck at baking, but this worked out well for me. I’m eating it for breakfast as I type. Thanks!!

Just totally wasted great expensive organic ingredients because YOUR RECIPE is off!!!!!!!!
Not happy at all. 3.5tsp of baking powder….neat…didn’t think that sounded right but did it anyway. Thanks for a horrible disappointing expensive waste. Now, I have 2 upset children who were looking forward to banana bread.

Do you have any suggestions to replace the almond meal?

I’m about to make this banana bread…just want to confirm the quantity of Baking Powder. Is it really 3.5 tsp (that’s a lot of baking powder!)? I was also bewildered by the decimal versus fraction representation of that quantity…wondered if it was a typo?

Thank you!

OMG. I had to come back down from heaven to thank you for this recipe. DIVINE does not begin to describe it. I used vegan substitutes and it worked well.

I love this recipe. I’ve used it three times now and it comes out excellent every time. I use an 8×8 pan though because I don’t have a loaf pan – it just takes a little longer. Didn’t have almond milk this time around so I used some full fat canned coconut milk and thinned it with water. I also like to add hemp seeds and chia seeds to it for some healthy fats and protein. I have also cut the sugar before and found it tasted just fine. Also! If you don’t have brown sugar, just put some sugar into a plastic baggie with some molasses and move the bag around a little to coat the sugar. Boom, brown sugar. Things you learn as a college student… improvising! Hopefully the coconut milk will work for this, will check back in if it DOESNT! Love this, thank you.

Dana, thanks for sharing this recipe for g.f. banana bread. It looks delicious and looks so easy to bake! I am going to bake a loaf this week with my grandchildren, one of whom is celiac. Dana, your notes say “45 minutes – 1 hour in oven and this baby is ready for the taking! ” In the instructions however, #3, you list baking time as 1 hr. – 1 hr. 15 minutes.
Do you suggest I start checking the cake after 45 minutes to see if it is baked through, or do you think it requires at least an hour to bake?

This bread is amazing! I add dairy free chocolate chunks and my very picky kids can’t get it often enough!!

Hi Dana,

Do you think I could replaced the gluten free flour blend with something else? Like whole wheat or all purpose?

Thanks.

This was amazing. I made it into 12 muffins and my family loved them. However, I think your calorie count is off — for 12 servings mine came to 269 calories each so I’m not sure how you came up with 193 calories each for 10 servings. It was definitely worth the splurge but for those of us watching our weight it is not a low-cal item!

Wow…so many comments I could read all day…can I substitute applesauce for the coconut oil…coconut allergy. .

Does it matter what size loaf pan you use? I made this recipe and it was extremely dense and didn’t cook all the way through :/ very heavy slices…I’m kind of new to baking but followed the directions perfectly. Any suggestions would be appreciated! :)

I made this yesterday, and it is delicious! I might use quick oats next time (or use my food processor to chop up my old fashioned oats) – because they left white ‘lines’ in the bread when sliced, and I also might add more spices like nutmeg, allspice, and ginger. But left as-is, it was still wonderful!

One tip – I use my electric knife (the one I originally bought for carving the Thanksgiving turkey!) to cut bread, and this bread didn’t crumble at all when I cut it like that. So moist! Thanks for the recipe!

FYI – I used Bob’s Red Mill 1:1 Gluten Free Baking Flour as my all-purpose GF flour.

I baked this and the outer crust is really tough while the inside is really soft and undercooked. The aluminum foil did help a bit to distribute the heat to evenly cook it. But yummy! It’s really squishy inside.

I have Celiac’s and would just like to mention for those inteinterested in this recipe that bananas contain lectin (very similar to gluten). My body reacts the same to it and cannot eat them.
God bless.

This banana bread recipe is such a winner! It served as a coworker’s birthday cake when she requested banana bread for dessert. It was SUPER tasty combined with the cream cheese frosting from your zucchini cake recipe.

For the last several weeks, I’ve made a loaf of this bread on Sunday night and then I pack slices of it as a snack for me and my boyfriend during the work week (we go through the loaf in about two days…!). It’s the perfect late-afternoon, pre-workout snack. Thanks for a banana bread recipe that we can feel good about eating!

Incredible bread. New to GF and I’m amazed at flavor and texture. Great with peanut butter! Does dry over few days and not good for freezing. Eat up!

This has become a favorite recipe of mine. I add walnuts and mini chocolate chips, bake for one hour twenty minutes….so good!

This recipe is awesome! I’m vegan but not GF so I just used AP flour in place of the GF blend, and it turned out great! I love the addition of almond meal, it adds a really subtle yet delicious flavor. I might even add a little almond extract next time (I LOVE almonds). The oats add a nice texture too. This is definitely going to be my new go-to banana bread recipe. Thanks so much for sharing your awesome recipes!

Good morning, had some bananas that needed to be used up and found your recipe on Pinterest. I added a few chocolate chips as well as a big ol scoop of organic peanut butter….yum!

I’m anxious to try this recipe but I don’t have almond meal. Can I use almond flour?
If not, what can I substute for the almond meal?

Hi! This was my first time making anything gluten-free. I love this recipe! It turned out sooooo good. I’m definitely encouraged to try some more of your gf recipes. I missed adding the coconut oil but it still came out moist and tasty. What does that add to flavor/texture? Thanks for posting this recipe!!

I just made this recipe, as written, with one change: I carmelized the bananas by mashing them and placing them in a saucepan over direct heat for 10 minutes, stirring frequently. This intensifies and carmelizes the banana flavor. This extra step may discourage cooks who want a truly one-bowl recipe but I think it’s worth it. I was diagnosed with celiac disease just before the holidays and I’ve had to replace recipes that I’ve collected and perfected for well over a decade. I’ve taken gluten free cooking classes and bought a dozen gf baking books, yet was still dissatisfied with every banana bread loaf I’ve made until today. I love the delicate flavor from the almond meal and the chewiness from the oats. It is perfect in every way. Oh, I did let the batter rest for 30 minutes before baking. Thank you!

This is a nice recipe. It baked up exactly as shown, tastes great and has a wonderful texture. I haven’t made banana bread in a long time because the gf recipes I found were just too complicated. Not this one. One bowl and easy as it gets. Thank you for posting this!

This was amazing! My best banana bread yet! I used a half cup maple syrup instead of the sugars. Chia egg instead of the egg. I also only used gluten free oat flour with the almond flour. I used extra of each instead of the other flour mixture. I added vegan Choc chips and mmmmmm. Awesome!! Thanks!

I just made this and my families loving it! I didn’t have oats and omitted the honey also added some hemp milk to thin the batter. Taste and texture are perfect. Thank you!

Used stevia to replace sugar and an extra banana. It turned out brilliantly! So delicious and moist! Thank you!’

This recipe was surprisingly a flop for me! I followed the directions exactly but I found it a bit lacking in flavor and the texture was was to goopy and dense for my liking. After 30 minutes it wasn’t done cooking so I left it in about 20 minutes more, but the texture still wasn’t right. I was hoping by the next day it’d work itself out, but no. The oats also didn’t get cooked all the way.. I would suggest using quick oats instead of whole oats as I did.

Very tasty! I didn’t have the almond meal though, so I just used 2 2/4 cups gluten free flour and just a 1/2 a cup of oats. I’d wish I would’ve cut down on the salt, though. Too salty for me!

I don’t usually take time to review recipes. Seems often after all the proposed changes, substitutions and additions the recipe bears little resemblance to the original. This banana bread recipe is an exception….absolutely perfect! Just the right amount of sweetness and density. Yes. It looked crusty and overdone but it wasn’t. Moist on the inside and crunchy on the outside. I’ve taken all other banana bread recipes out of my recipe box. This is it! Thank you!

Made this tonight and it is soooo good! My first attempt at gluten free baking, and very pleased with the results. Thanks for the great recipe!

I’ve just put my loaves in the oven, but am not sure how they will turn out as I had a surprising issue. My melted coconut oil didn’t stay melted as I was interrupted several times before I finished my dough. I couldn’t believe it and actually remelted some chunks that I pulled out of the batter. We shall see. Made me think it’s colder in here than I realize. Was I just too slow or has anyone else ever had this coconut oil issue?

I only had 1 banana, so I actually cut this recipe down to 1/3 to try it out.
Very yum, a little dense (I used Bob’s GF all-purpose) but still good. I baked it in my convection toaster oven and sprinkled a little coconut sugar and oats on top.
Next time I’d like to try it with the flour blend recommended here. I MIGHT split that recipe into thirds – I’d be curious if adding some yeast might help, but not curious enough to mess up a whole loaf! :P
If I try that (eventually, kitchen reno happening now) I will try to remember to check in.

Made for Christmas & it was delish…I had doubts that the batter would fit into the loaf pan, but it did perfectly. I used canola oil spray instead of parchment paper. Also topped it with chopped walnuts. It was wonderful to not have to try & avoid eating it , knowing it wasn’t butter or sugar laden. Thanks for another primo recipe Dana!

Do you have any suggestions for using this recipe at altitude (~8000ft.)? It seems that no matter what I do, original recipe or with small tweeks, it always ends up like a dense doughy mass of ingredients that won’t cook through and I end up tossing most of it… I’m ready to give up on this one.

Unfortunately I didn’t love this recipe (and am a big fan of your blog). This was just too dense and stodgy for me to enjoy as a plain banana cake. It was better the next day when I toasted up the slices and drizzled some maple syrup on. Far more “bread=like” than cakey.

Hi Dana,

Love this recipe, and have tried it out twice now. I also have a blog – about slow living – and I enjoy to bake (just for fun and because I love photographing food:). Have a look if you like.

Thank you!

Best
Diana

Just done my 1st banana bread and it’s absolutely delicious! Much browner on the outside than the one on the picture but still amazing! ??? i’d send you a picture of it if i could but oh well ?.

just made the banana bread two days ago. didn’t have gluten free flour so substituted spelt flour and it was delicious with big slices of bread. next morning I sealed slices individually and put in the freezer then toasted one this morning with butter. so good. thanks for the recipe!

Hi there, is there a substitute for the almond meal?
Thank you,
Jacqueline

Great recipe! I’ve tried other gluten free banana breads and most seem to come out either gritty or a bit slimy (not very tasty) but this one was perfect, I don’t think anyone would even know it was gluten free. The oats really give it a great texture and it was not overly sweet (which I like but if you want a very sweet banana bread you may need to add more sweetener). I did not have any problems with it crumbling even right out of the oven. Highly recommended!

This was delicious! I made this recipe into vegan muffins and they turned out perfectly! I used a combination of whole wheat flour and all-purpose since that’s what I had on hand. I realized too late that I didn’t have flax seed or chia seeds, so instead I used Trader Joe’s Super Seed & Ancient Grain Blend, which has both chia seeds, flax seeds, and a bunch of other healthy things. And it only needed to bake for about 20-25 minutes — thank you!

I just tried this recipe last night, because I had 3 overripe bananas hanging out on the counter (and I wanted them gone before we have company this weekend.) Oh, wow! This is my new favorite banana bread–moist, perfect banana flavor, and I love the additional of oats. We had it for breakfast…and then for a snack…and well, we had some for dinner too. Thank you for this AMAZING recipe. I will be making this many, many more times!

Hi Dana,
I was wondering If I could substitute Bobs Red Mill all purpose flour for the GF flour blend? Also do you think it would turn out good if I added chopped dates and walnuts to make a banana nut bread?
Thank you

This recipe looks delicious. We are trying to go sugar free though , do you think it would work to leave out the sugar and maybe double the honey amount ? Thank you !

Hi,

This one bowl gluten free Banana bread. What size loaf tin do you need to use.
The recipe does say?

Thanks

Like the sound of this recipe. Read thru the positive reviews. Excited. Made. But Dang… split this between two loaf pans and rotated at 20 minutes to speed the baking and avoid the “raw middle” problem reported above. 50 minutes. Burned on the outside and raw on the inside.

Hi! I would give this bread a 5 star if it wasnt for the salt and baking soda proportions. This bread has a perfect texture and aroma, however it came out salty and i could taste the baking soda….quite a bit. Im glad i tried it because i finally found a GF bread that holds together…..however next time im adding just a pinch of salt and 1 tsp of baking soda.

Sorry to say but I found this recipe too sweet and not enough flavour of bananas.

Can’t digest almonds, so used all gf mix. Came out perfect and smells soooooo good. Definitely making this again.

Thanks for a great recipe! I made these as muffins and they were yummy and the right texture, but the strong baking power robbed the flavor. I’ll make again with much less baking powder.

After screwing this recipe up the first time, I decided to try again! (I made the gluten-free flower mixture this time rather then subbing coconut flower). Thank God I tried again :) Very yummy banana bread! Even my non-gluten-free, sugar loving fiancé loved it! I will definitely make this recipe again. Thanks Dana! Love your blog!

sooooo yummy!!!!

Thank you! I had all but given up on GF banana bread after so many “meh” loaves. Banana bread is one of the few things I truly missed. I made it today with Cup4Cup Wholesome blend and it was perfect. The non-GF husband approves as well!

Will definitely try this one! I have a question, can you cut out the sugar totally or do you need it to hold the batter together? Is there anything else you can substitute it with in that case?

Dana, you should put in the recipe the fact that coconut flour is more absorbent and you should, thus, use less. I made the mistake and my ingredients are so dry. To fix it, I’ve even added 2extra eggs, a tablespoon of coconut oil, an extra banana, a teaspoon of honey and a cup of almond milk and it is STILL to dry. I’m going to try to bake it anyways and see what happens.

This is hands-down the BEST banana bread recipe! I’ve made it now at least half a dozen times with great results each time. What I’ve learned in gf baking is that you need to follow the directions and use the exact ingredients used in the recipe for it to turn out. This will be my only banana bread recipe I will use, so THANK YOU for sharing it.

I used this recipe for muffins and it turned out great. :)
And if you don’t want a gorbanzoish (that’s not a word) taste, don’t be like me and just follow the directions using no Bob’s Red Mill Flour. :) Oh, and adding chocolate chips were a no-brainer for me! haha :) 

Hi there, I made this recipe and it was good but I was actually looking for a recipe that I swear I got from your website and now I can’t find it… It was something like 7 ingredient chocolate chip banana bread. Do you have any recipes similar to that? I had it written down and made it for my kids multiple times last year, but unfortunately can not locate the recipe. Am I mistaken?

I loved making this and my coworkers loved eating it even more! I didn’t have any brown packed sugar or baking powder/soda on hand so I used sweetened applesauce and a deeper pan – just in case it didn’t rise! I generally don’t even like banana nut bread, but I just added some almonds to the batter and this ended up being a real treat. Thanks!

Made this today and the recipe is going into the “keeper” file. Love the many nutrient-rich ingredients, and I like that there’s a little almond flour to give it a boost of protein, without being too much.

Next time, I’m adding chocolate chips!

I tried this today, I used a flax egg and bought a pre mixed gluten free flour from the healthfood store. It was good and I would call it a success, but it was pretty dense and I think next time I’ll bake it at a lower temperature because the middle didn’t look fully cooked but the edges were very golden. I look forward to perfecting this recipe. I love your blog, it is my go to place for vegan goodies, I recommend it to all my vegan friends.

All I have to say is: YUM. I’ll say it again: YUM!!! I made this recipe as-is the first time, and it was GF bliss for my little celiac who missed banana bread. Now for the tweaking that’s worked so far: Almond meal is super-crazy expensive, so I used the much-cheaper pecan meal and liked the flavour even better. Half vanilla/half bourbon gave it a nice little kick. I’m going to try rum next, since bananas, coconuts, and rum were basically made for each other. Tonight, I’m making it with pumpkin, pecan meal, bourbon, cashew milk (persnickety offspring suddenly decided they hated it after I stocked up – grrrr..), and adding craisins into the mix ’cause I’m just wacky like that. Fingers crossed it works!

EASY and WOW! Was not expecting it to be THIS good! I added some chocolate chips…made it almost too rich. Love this site.

I just woke up, and first thing I did was make this. Now it’s in the oven and I just realised I forgot to add milk xD
I don’t know how it’ll turn up, but let’s hope for the best.

I made this recipe over the weekend, and it was absolutely delicious! I’ve added this to my “tested recipes to keep” book! Can’t wait to make it again this week!

May I just add that I love that you put the nutrition info ! I have to count calories to make sure I have enough in one day otherwise I’ll undereat and you make my life so much easier haha thanks :)

AWESOME!!! My kids and I were just diagnosed w/ a gluten allergy about 2 months ago. This is the first “from scratch” thing we’ve made. I didn’t get to taste it (I’m currently on an elimination diet to nail down other food intolerances), but my kids (aged 5 and 6) and my husband (not GF) all LOVED them!!! We made ours into regular-sized muffins, and added some mini chocolate chips and 1 Tbsp. chia seeds to the mix for a little extra nutrition boost. This one’s a keeper!!!! Thank you so much!!!

Great recipe. I actually forgot to add the egg, but it still tastes great without it!

I also used 1/2 cup stevia crystals instead of the sugar, spelt flour and fresh almond milk and it worked perfectly.

Thanks – this will be a great new addition to my weekly baking list. The fact that I can make it dairy-free too is a bonus!

I have been on the search for the perfect GF banana bread for a while now and decided to try this recipe today for the first time. The loaf was quite bland and I could taste the baking powder which is one of my pet hates! It could be because I used coconut sugar as that is what I had on hand, although I wouldn’t have expected it to make much of a difference. I have used other GF banana bread recipes in the past which have a better taste and consistency, it may be because they use more banana (4 instead of 3) and more eggs. I guess I will be continuing the search!

Please be aware that oats are generally NOT safe as a gluten free good unless they are from a dedicated gluten free facility and specifically labeled ‘gluten free’. There is so much cross contamination in factories and oats are so prone to have flour stick on it which is why it’s not considered gluten free. Please be aware of these issues when claiming something is gluten free because it can really make people sick.

I gave this a try and ended up with great results! I did sub some ingredients like almond flour, we have tree nut allergies so I ground up a blend of pumpkin and sunflower seed in the Vitamix. Then we didn’t have honey so I used a combination of agave and molasses. Then I baked at 350 as you suggested, at the 45 minute mark the top was fairly brown so I lowered the temperature and baked 15 minutes more. My son liked it a lot, it’s not terribly sweet which is nice. This recipe is going to be tucked away in our file for future use!

Forgot to rate it ;)

Wow!!!! This was one of the best banana breads I’ve made!!! I doubled the vanilla and cinnamon and added a small hand of chopped walnuts…other than that I followed the recipe written. Shocked that it’s gluten free. Definitely will be my go to banana bread recipe. Kudos to you!!!!!!

should I omit the milk if I’m using sticktly honey instead of the sugar?

Im not a person to ever give reviews, but this banana bread was amazing! I didn’t add the sugar listed on the recipe, instead I used 1/4 cup coconut sugar in total. Still sweet enough for my liking :)

My boyfriend has tons of food he can not eat, and this recipe was perfect!! Bananas are a special treat in our house so he loved it. I used coconut milk and for the GF flour blend I actually sub. vegan pumpkin protein powder for the white rice flour. I also added blueberries for some extra yummy-ness. Thank you so much for such a great recipe. I look forward to trying so many more.

Hi there,

I only have rice flour…how much of this would I need to use? do I need to reduce it as I’m sure it will make it super dry.

thanks
:)

I made changes to the recipe, I didn’t have almond meal or the gluten-free flour (those are expensive in my neck of the woods to be honest) so I used oats, wholewheat flour and flaxseed meal. I didn’t have enough banana so I added some cooked pumpkin , I increased the sugar a little and added some raisins. I love making everything in muffin form , so that’s what I did and they were uber delicious.

Hello- my son is allergic to oats and nuts and eggs… Is there anyway that this recipe can be modified to make this bread for him? Please help! Thank you in advance for any and all advice you have!!!!

I made this today and absolutely loved it! It was the perfect amount of sweetness (I used 4 small bananas, 3 Tbsp honey, olive oil, a tad less sugar, & subbed the 1 1/4 cup oat flour with 1 cup more Pamela’s gf baking flour + 1/4 cup extra almond flour, & also used whole milk — & it was wonderful)! Thank you so much for sharing! Will make this again & again! :)

Oh my friend!! This was yummy. I think it’s the chew from the oatmeal and almond meal. At my once over, I wondered why no nuts but the almond meal has it covered! Loved It!!

I loved this recipe, however I substituted the flours with garbanzo bean flour and added flax seed with nutmeg. It was delicious. Thanks!

Just found this recipe and wanted to try it for my family. It tastes great but the inside is very chewy and dense. Kinda of like its raw still. I might play around with the liquids a bit. I used frozen bananas which were more liquidy than fresh bananas. Could that be the reason? Overall I loved the recipe.

Just Made this and swapped the coconut flour in .. and used 8 eggs.. I KNOW I KNOW.. but it turned out AMAZING!!!!!!

I may use less coconut flour next time but not bc it didn’t turn out well.. just to see how it turns out… as I’ve read some of the comments about it.

Thanks loved the recipe!

Probably a silly qustion but I wanna mak sure I get this right – brown sugar is Light brown soft sugar? and I assume Organic cane sugar can be swapped for golden caster? I have to use what I’ve got, bit skint at the moment!

I’ve made this so many times and felt it was time for a comment. Amazing. I love this bread, my husband loves this bread AND my 1 1/2 year old daughter LOVES this bread. Thank you for making me feel like a good cook ;)

Can I use spelt flour or more almond meal in place of the Gluten Free Flour Mix? Thanks :)

I don’t like eating oats, but I am gluten free. What can I sub for the oats? Just more of the other dry ingredients? Thanks!

So…. I am making this but used Stevia insted of Sugar (I used slightly less than the recipe called for) and Coconut Flour for the GF flour blend. Not sure it will set up the same way but I am willing to try it. It smells absolutely wonderful. I have 10 more minutes to go to try it out. I will let you know if it turns out all right using the CF instead of GF blend. I also added a 1/2 cup of chopped pecans and used coconut milk in place of almond/dairy milk. We shall see….. I am looking forward to trying more of your recipes. I have do low sugar as well but that is usually pretty to substitute in most recipes. Glad I found your blog.

This is amazing! I used buckwheat flour and didn’t add any sugar or honey and replaced with about 4T of organic maple syrup. Love it! And love that it took no time at all!

Hi Minimalist Baker! I had some squishy bananas to use and your recipe popped up. I don’t have a specific affliction, but I feel better when I eat gluten free and dairy free. In the past when I have tried to bake gluten free, the recipe has been complicated and the results disappointing. Not this time! My husband and I have been really enjoying the yummy banana bread. I’ll be coming back to your blog to look for more inspiration!

Just made this recipe using a flax egg to make it vegan!! It was absolutely wonderful!! Thank you so much, I’ll be making this as a staple now! :)