1-Bowl Gluten-Free Banana Bread

I used a gluten free flour about 1 3/4 cops that contained corn flour,and rice flour,about a cup and a half of oats, and about 1/2 cup ground pecan. I used 1 free run chicken egg And 4 bananas. I cooked it 1hour 15 mins at 350 worked really well.

Can rice flour be substituted for almond flour do not have any of that but bananas are ready to go!

The absolute best! I substitute the cane sugar and brown sugar with a scant half cup of coconut sugar. I’ve made the recipe about five times since first finding it a couple months ago. And, I love to add frozen mixed berries or blueberries to the recipe. I find that if you make in a muffin tin, the recipe cooks in less than half the time and you don’t have to wait as long to let them cool :) Can’t thank you enough for this recipe! My boyfriend’s eyes light up every time he sees me making these!

After reading how good this recipe was, I was so very disappointed at how dry it was, with no banana flavor :( Are the ratios actually correct? Almost 4 cups of dry ingredients to only 3 bananas??? Most banana bread recipes only use 1&1/2 cups of flour to 3 bananas. Alarm bells were going off but I trusted the ratings unfortunately. After making it, and yes I followed the GF version to the letter (I made it twice just in case I made the first one incorrectly), I read in detail the reviews and I noticed MANY of you used “less flour” – one substituted 1/4 cup of coconut flour for the 1&1/4 cups of almond meal, and another person used about half of the recommended dry ingredients, and still recommended this recipe! I would love for someone to actually measure and account for what they used to make their GF version which was actually “moist”. Cannot give any stars….

So it’s been 2 days and I’ve already made 2 loaves… I had to pre-slice the second loaf and freeze it so I can force boundaries on myself lol Can I make a request??! I would love a vegan/gf lemon poppyseed loaf. It’s my favorite!

I absolutely love what you are doing! You are an inspiring writer and the photos of this bread are just to delicious to be just on the computer screen. I must try this. I am a cook, but not a baker. I love to cook and love the flexibility it allows with adding a little of this and that and not needing a recipe, so I am always inspired by the tenacity of a baker and then being able to take the photos and articulate it so well is just the “icing on the cake”. So glad I found your site. A friend recommended it to me, and she was spot on!!

Does leaving out sugar affect the recipe at all? Thinking of maybe adding some dates in its place.

Came out great but too sweet for my taste. Will cut the sweeteners in half next time

Thanks for this recipe. I love the extra texture the oats bring to it. I needed a nut free version so I substituted the almond meal with 1/3 cup coconut flour and two extra eggs. I also used self raising gf flour as it was all I had but I still put in 1.5 tsps of baking soda. Anyway, the loaf turned out beautifully and doesn’t have the mushy texture of other baked goods cooked with coconut flour.

This is by far the easiest and yummiest banana bread recipe I have ever tried! The chia seeds work amazingly well! I also have made this recipe two times now and it helps to blend the wet ingredients in the blender, as they go light and fluffy! Then I had in the dry. Thank you so much for sharing this receipe!

This recipe is perfect. I made a double batch with the flax eggs. We are enjoying them right now in the black hills on a week long camping trip! Thanks for healthy camping food breakfasts! I would remind people who try this recipe and sub different flours that it won’t work. Coconut flour especially will wreck a recipe if it’s being substituted.
Well done!!

I have been searching for a “go-to” banana bread recipe. THIS IS IT! Thank you very much! I did tweak it a touch though. I didn’t have quite enough almond meal so just added a bit more gf flour. I reduced the granulated sugar and increaced the maple syrup. Deeeelish!

I made this yesterday and gave it to 3 different “foodies.” It was such a hit I’m now baking a second loaf less than 24hrs after the first!
I used Truvia brown sugar blend vs the cane/brown sugar and I used maple syrup.
It was incredible – very easy to make and tasted just as described: moist, slightly nutty, rich and actually quite filling. I plan to use this as a pre-workout energy option based on the carb content. Recipe works just fine. Bravo!

This looks so good!

I’ve tried tons of different vegan banana breads before; some I liked, but most I didn’t. However, I’m happy to say this one was great! I substituted an egg for a flax egg, and it worked great.

I used this recipe to make banana muffins and they turned out great! I modified it a bit- didn’t use any almond flour, just 1 1/4 cup each of oats and sprouted brown rice flour (and I used butter instead of coconut oil only because I needed to use it up). Very moist and excellent flavor.

I just made this, and it turned out great. I followed the recipe except that I didn’t have the gluten free flour mixture that was described. I used 1 cup brown rice flour, 1/4 cup tapioca starch, 1/2 tsp xanthan gum.

This was delicious, a great recipe, even though I tweaked it! ; ) I used date paste in place of the sweeteners, doubled the recipe, ground the oats, & added more gluten free flour & less of the oats & almond flour. Then I made muffins! My kids were crazy for them-thanks!

Perfect banana bread! My family loves the texture and taste of this banana bread – and they consider themselves BB experts. It is super moist and delicious. I am already looking at another bunch of over-ripe bananas and considering making a second loaf. Thank you for sharing this recipe.

Yum! This recipe is super fantastic and I’m enjoying a slice right now. I love how hearty and subtly sweet it is. I threw in a handful of walnuts too:)

Just make this recipe and am delighted! Not sure where anyone else might have had trouble but used all organic ingredients and this is the lightest, moist, NOT gummy lead weight banana bread I have ever made with gluten free flour. Thank you! It will be my go to from now on!

Taste is great! I subbed 1/2 c of almond flour with home-ground coconut flour, and my flour blend was sorghum, tapioca, rice, and potato starch… I used canola oil… it was a bit crumbly because of my substitutions, but I think an extra egg would fix that, or a bit of xanthan, I will absolutely try again! Kids loved it, this is going to be a regular here

I made this recipe on the weekend, including the 3.5 tsp of baking powder, and it turned out terrific! I did weigh all the ingredients, as I find this to be much more accurate, which is necessary for gluten free baking. The only substitution I made was using olive oil, and added 3/4 cup of coarsely chopped walnuts. The texture of the loaf was nice and firm. Sometimes gluten free baking turns out overly mushy/wet, but not this one. Maybe because of the oats? I will certainly make this again.

Made this banana bread this afternoon and it turned out super delicious! There is only half of it left now! ^_^

Hi,
Yay for vintage Pyrex, Dana!!! Butterfly Gold is my favorite pattern =)
I wish I’d seen this before baking a conventional loaf of banana bread! I do not have any personal dietary restrictions; I just like exploring varied ingredients …. but I’ll for sure try this recipe out next time

I am a baker – have been baking for 40 plus years – but for other people as I am a diagnosed gluten intolerant body – I followed this recipe for the first time exactly – except added a handful of raisins into the batter before pouring it into the pan. It is excellent!! I too raised an eyebrow to 3 and a half teaspoons of baking powder – but it worked! Keep in mind with GF baking that certain ingredients have to be doubled or even tripled to have the same affect that gluten has on a regular recipe. I am doing a compilation of GF recipes that actually taste great because there are a TON that are truly horrible. This one is going into the great category! Well done!!

Is there a substitute for almond meal because i’M allergic. Thanks

I love this bread! I had to change the recipe a bit because of food allergies (I’m allergic to oatmeal). Also, I whisked together all the wet ingredients first, then added the flours (I used arrowroot instead of coconut flour), and dry ingredients. I put the baking powder on last, and whisked the dry ingredients into the wet, so the bpowder didn’t foam away before I got it into the oven. The loaf was lighter that way.

This is delicious! I LOVE all your recipes – healthy, easy, and tasty. Exactly what I’m looking for.

Don’t Use Coconut Flour!

After making this successfully 5 or 6 times with various blends of gluten- free flours (even pancake/waffle mix), yesterday I tried for the first time with coconut flour and ended up with a big dry mess. After reading the comments, where someone mentioned the dryness of coconut flour, it makes sense now. That stuff sucked up all the moisture and was like cookie dough. I still should have baked it like that but I worsened it by trying to add more liquid. Not good. A warning about coconut flour early in this recipe would have been helpful, since the way it reads, ANY old flour blend will do is simply not the case.

Thanks.

Hi Dana,
I just used your recipe and it seems I have had a first time fail at making banana bread. In my experience I have never used so much baking powder. And usually have to bake GF goods longer and at a lower temp. Their seems to be quite a few people who have had the same experience as I have. The bread is delicious, however it has very little rise and wet. I used the ingredients and quantities you provided.
I would love to have another crack at this recipe. Could you please edit your post to confirm the ratio of baking powder or suggest a baking powder/baking soda ratio to get a better rise before all that tasty honey burns. I’ve read through most of the comments and alas no solution :(
Many Thanks
Samantha

All I can say is YUM – followed the receipe as written and it is wonderful. My family loved it and it will be a regular in our home! Thanks for a great website.

I have not made this recipe yet, but I am a lot of experience cooking GF and not GF ,The whole oats in there is going to make it dryer, you can put more bananas or apple sauce for moistening, I will post once I make it.

Sooo good!! I didn’t have almond meal so I added an extra cup of gf flour blend and an extra 1/2 cup rolled oats. I was out of vanilla so I doubled the cinnamon and no brown sugar so just used white. It turned out amazing! Thank you so much!

Amazing recipe-my daughters and i loved it-the flax egg worked-everything was perfect!!!!!!!
Thank you so much!!!!!!!!!!!!
lots of love
Bhairavi

Love this! I made vegan version. Waitting to cool down. Thank you for recipe.
Love from Slovenia. Nataša

Fingers crossed: followed recipe, subbed chia eggs for eggs, coconut flour for almond flour , used almond milk and added walnuts, also used less sugar than suggested :) it did make 2xs the amount but hey, put into 2 pans instead of one :)

This is so good. My whole family loves it. Have made it several times, always with a flax egg. This time I ground my own almonds because I was out of almond meal. It always turns out fabulous.

I have made this recipe 6 times in the past 3 months! My boyfriend, coworkers, family and I love it!!

I think next time I’m going to try using the egg substitute to make this vegan, but overall this is a fabulous recipe!!

Amazing!!! Will definitely be making it again! Thanks for all the great recipes :)

I have never found a good recipee for baking that didn’t include butter and sugar. This one worked really well, even though I used coconut sugar and a few additional ingredients (like a little Remy). Thank you for this site. I will return.

We made this today and I CAN’T BELIEVE HOW GOOD IT IS. Like…. best banana bread ever. All three of my picky kids liked it, too! My six year old proclaimed it “better than starbucks”.

we substituted based on what we had in the pantry/fridge:
– only used light brown sugar because we didn’t have regular sugar
– used a mix of maple syrup and agave nectar
– used bobs red mill regular gluten-free all purpose flour
– used trader joe’s soy creamer in place of the almond milk

SOOOOO good. This will be a weekly or bi-weekly staple, for SURE.

not too much sugar?

Oh gosh, where do I start. It’s always hard to follow a recipe, I miss an ingredient every single time I feel like cooking something different. Anyway, this banana bread is the most flexible recipe ever. I was missing like 5 ingredients…I know but I had two ripped bananas that I didn’t want to throw away. I used egg replacer instead of the egg, rice milk instead of nut or soy milk, coconut sugar instead of the sugars, what else… Sliced almonds, maple syrup instead of honey, spelt flour and organic buckwheat flours instead of all the flours and the result is perfect and delicious. So I’m sure other alternatives are possible as long as you have the right quantity of dry and liquid ingredients along with baking powder and egg or egg replacer (chickpea water, flax…)

I made this recipe this afternoon and it’s utterly delicious. I followed exactly except for using half the sugar stated. Still tastes perfectly sweet to me! I’ll definitely be making this one again. Thanks Dana.

We’ve been gluten and dairy free for 8 months now, and I’ve been disappointed by every. single. recipe I’ve tried. They all say they taste just like the gluten version, but they never do. So discouraging. I made this last night, and we loved it! Apparently a lot of my self esteem is wrapped up in my cooking, because I feel so good to be able to provide something yummy for my GFDF kid. Thank you so much! Now I need to try some of your other recipes. Think this would make good muffins?

Made it yesterday, it is amazing!! I put half of the sugar amount, and replaced some of the almond meal with coconut and corn flour. DELICIOUS!
I just wonder if the oats were necessary, is it OK to bake without them?

Hi, tried this recipe. My batter was way too dry, as opposed to what I see in the picture above. Also, 3.5 tsp of baking powder, is that right? Cos my bread turned out bitter, which is usually the case when excessive baking powder has been used. Please clarify. Thanks.

Usually when I make banana bread I use my old family recipe, so I was hesitant to try something new (I figured I would only be disappointed). Boy was I wrong! This banana bread is amazing!

I did make a few substitutions though. I used the flax egg instead of a real egg, I used unsweetened plain almond milk, I did not use any honey, and instead of the gluten free flour blend I used buckwheat flour (also a gluten free flour). It came out amazing! The texture was right on (my husband couldn’t tell it was vegan/gf) and the buckwheat gave it a nice nutty flavor.

So excited about this – I’ve tried several gluten free banana bread recipes and this is by far the best! I doubled the batch and made one with chocolate chips. Easy prep, took just an hour in the oven, and they both rose perfectly!

Just following the recipe, it was perfect in every way. Scrumptious, & keeps tasting like “more”. Thank you for the only gluten free recipe I’ll ever use!

hello,

is there any substitution for the gluten free flour blend?

I don’t have any cane sugar. Can I add another 1/4 of brown sugar or omit the cane sugar? Is there another substitute I can use?

I’m a vegeterian who uses eggs only to bake, but now that I’ve found you, I clearly don’t need eggs anymore! Thanks Dana! The banana bread was perfect-it took no time to put together and before I knew it the house smelt of banana bread!

I just made the gluten free Banana Bread. The flavor is great, but the texture isn’t quite there. It’s a little soggy. I baked it for 1 hour 8 minutes at 350 degrees (golden brown). I used approximately 3/4 of the amount of sugar. The narrative in with the photos says to bake for 45 minutes to an hour. The recipe says to bake for 1 hour to 1 hour 15 minutes (golden brown). Our elevation is about 3800 feet. I tried the pumpkin bread recipe and it came out perfectly. What should I do? Perhaps I should add more flour and baking powder?

Thank you.

I made this today, but substituted regular all purpose flour for the gluten-free blend, and used 1 full tsp cinnamon (definitely recommend). Holy sh*T – this might be the best banana bread I’ve ever had – maybe even better than my great grandma’s recipe from the early 1900s. Thank you!!!!!!

3.75C flour and oats is way too much, mixture is crumbly. It that correct? I just added two bananas, another 1/2 C milk, more vanilla and still had to pat the mixture into a pan, oh and it was 9×13 not a bread pan.

I also like this recipe. Am a novice at GF and vegan recipes but I think those on this site are great – including this one.
One question for the crowd- the right up says bake for 45 mins – 1 hour but the instruction section 1hr to 1hr 15mins. I realise oven differ but has anyone tried to cook it less?
Thanks in advance.
ps i also use the flax egg (1tblsp flax :3 tbsp water) turns out great

Sorry the recipe didn’t work for the first reviewer, I used this recipe because the usual one I use has gone wrong the last four times I’ve made it, sometimes these things just happen. However this recipe is excellent, worked beautifully very quick and easy to do, even for a rubbish Baker like me! I’m going to try it with Flex egg next time, and try adding some nuts and seeds chocolate perhaps. Thanks for sharing.

This was the best banana bread I’ve ever had, GF or gluten full. I didn’t have the GF flour blend specified so I used the Bobs red mill GF baking flour instead and came out great:) thank for this recipe!

I love your logo too!

I have made this recipe twice and loved the flavor! It was amazing. I have a question as I feel like I either used the wrong indigence or type of ingredient. First time I made this I used GF quick oats and it turned out mushy on the inside. The second time I tried it I switched to GF rolled oats, but it still turned out mushy on the inside. So now I am wondering if the ultra fine almond meal was too fine? Thoughts?

Eating warm banana loaf as I type this, just to say that this recipe is a keeper, my sons agree. I halved the sugar and used flax/water to replace egg (for the first time) and it’s Perfect!!

Love it! I was out of some of the ingredients so I just made it with chia seeds and water instead of egg, natural yoghurt instead of milk and extra almond flour instead of wheat flour. A big hit with the boyfriend too…

This recipe is wonderful! The bread is so moist. I think I might just hide this loaf and eat it all myself! Thanks for the recipe!

Happened across your recipe while searching for Gluten Free banana bread. This was easy and it turned out superb. It’s moist and light with a crisp crust. Tastes just like regular banana bread. I too wondered if the 3tsp of baking powder was a mistake, but I’ve read enough about gluten free baking to know that it just doesn’t bake the same as wheat bread and I figured, it’s your recipe. lol But it turned out perfect. I will definitely be making this again. I had to give up gluten 2 years ago and I really miss things like this. So thank you for sharing this delicious treat.

I had four bananas to use up, so I used all four. And made muffins instead of a loaf. They took about 35 minutes and they came out great. My only complaint is that even after doubling the cinnamon called for in the recipe, there still wasn’t enough of the cinnamon flavor. I will add more next time. The texture is wonderful.

I love this recipe. I shared some of the bread with some friends and they all loved it too. Not a thing wrong with the recipe. it turned out perfect. thank you for posting it. i have a loaf in the oven as we speak.

I made the recipe to a tee and it turned out exactly like the picture. It had great flavour without being too sweet. I have made probably 10 different GF Banana Bread recipes and this would rank second, only because it was quite crumbly. Could you offer a suggestion to help made it a little more moist, perhaps a little less of one ingredient and a little more of another? I was also considering adding apple sauce, or extra coconut oil. Thanks!

Oy, these negative reviewers make me nuts! This recipe is amazing. I do it vegan, sub 1/4 cup of fine unsweetened coconut for some of the flour mix & add a bar of chopped dark chocolate to mine as well. It works every single time I make it. Fantastic & I post it all the time on IG. Thank you! BTW, looking forward to getting your cookbook in today’s mail!!!!

I was wondering if I don’t have almond meal, should I just add more gluten free flour?

Thanks!

I substituted dates (1/2 c. pureed dates with 1/4 warm water mashed into a paste) for the sugar, ran out of almond milk so I used canned coconut milk and left out the almond meal (just used more GF flour. Also, i only had a muffin pan so this turned into banana muffins. Amazing! Thanks for the continued awesomeness. This is my go to site for vegan/GF baking/cooking.

I made this yesterday and it was SO yummy!! This was my first time making gluten free bread. It was a lot moister than what I’m used to, but still very delicious. Next time I might add some coconut flakes for added coconut deliciousness!
I usually don’t bake with coconut oil and so I forgot to melt it. It all clumped up when I was mixing everything, and I had to take it out and if the mixture, melt, and add back in. So, make sure you melt the coconut oil lol!
Tip: At whole foods, they sell almond meal and gluten free oats in the bulk section :).

I made this today and it turned out perfect and tastes delicious! Mine looked just like the picture.

Excellent recipe! I subbed coconut sugar and erythritol, put pecans on top. Will definitely make this again!

Anyone who said this recipe isn’t good MUST have messed up somewhere. I just made this banana bread and its DELICIOUS! As a new gluten free-er, I have been trying new recipes left and right- this is the best one I have come across so far! The oats are a delicious addition. I followed the recipe exactly, baked it for only an hour and it came out perfect! I can’t wait to try more of Dana’s recipes!

I made this bread for a potluck where I was the only gluten free person. The disappeared before the main course. Everyone loved it. Huge success. I just made another loaf. Can’t wait until it’s done!!

This recipe was a huge hit at a brunch. Made it also vegan, using chia seeds. Yum!

Hello! I love your website, I think it’s totally neat that you aim for using the fewest ingredients possible – thanks for sharing :)

I’ve just tried this recipe but instead of using almond meal, I used hemp flour – which is just ground up hemp seeds and is very meal-y so I thought it would be fine but , the batter ended up being so thick that I could barely even stir it! I’m fairly familiar with baking banana bread so I knew something was off, I ended up adding about another cup of almond milk (if not more) and now I have enough for two banana breads!! I’m certainly not complaining ^_^ Just curios if you have any feedback about how this may have happened. Thanks again!

Hmmm I think it’s me but,it didn’t bake from the inside really good,by the time it was on the outside ok, and the texture was more like a muffin… But I did use my blender to mix everything up becouse I don’t have anything else to mix… Hmmm

Oh my gosh, this is INCREDIBLE. Absolutely the best gluten-free banana bread I’ve tried – my boyfriend (who isn’t GF) said it’s the best thing he’s ever tasted. ha! Thanks for an amazing recipe!

Loved it! easy to do, simple ingredients… and great flavor and consistency! Thank you!!!

Once again, your recipe saves the day! I’m a huge fan of your site.
I made a few modifications: flex egg, so it would be vegan. Also, since I’m not GF (and didn’t have almond meal handy), I used 1.5 cups of oat bran and 2.25 cups of whole wheat flour (now I’m actually second guessing if I did 1.25 or 2.25 cups…) Lastly, I put it in a muffin tin to make little breakfast bites. They came out perfect. Moist, delicious, not too heavy or sweet.

This looks amazing! Can’t wait to try. Question, do you think I could sneak some shredded zucchini in there without messing it up? I love a zucchini banana bread but I really don’t want to ruin this awesome recipe. Oh and please ignore the upset review. Obviously they did something wrong as evident by all the great successful reviews. Rude of them to be like that. You rock and your creations are the bomb. My go to source for healthy, tasty food my whole family loves!

I love this recipie it’s delicious, the hardest part is waiting for an hour before eating any! I had some blueberries that need eating up so I threw them in at the end and it was fantastic. Thank you.

I am always apprehensive about gluten-free recipes especially when baking at high altitude and I did add a little bit of whole wheat flour, added about 1/4 cup applesauce and subbed honey and maple syrup for brown sugar….I was pleasantly surprised and I’ll definitely use this recipe again.

I don’t even like banana brad but didn’t want to waste the bananas I had so I gave it a try…my only problem is keeping my hands off it! I subbed coconut sugar as well and love, love love it. Thanks so much for this, very grateful!

OH MY GOSH, this banana bread came out fabulous. I added chocolate chips & crushes pecans. Also I did not have almond meal so I switched it out with my GF flour blend. It tastes hearty & seriously satisfying. I will definitely make this again! I can’t wait to share it with my co-workers tomorrow!

Just made 3 loaves today. PERFECT AND DELICIOUS!!!??

This recipe is fabulous. I make it every week and my kids love it. We use whole wheat flour instead of almond meal since a have a child with a nut allergy. The recipe works great that way. We also add chocolate chips. Thank you for this terrific banana bread!

Sooooo delicious! Thank you for this recipe! I used blended gfree oats for both the oats and gfree flour portions and it’s perfect! I threw walnuts on top and next time I might throw in a few chocolate chips, you know…for balance :)

Hi!
Can’t wait to make this but I’m confused by direction #2 – it says “Add all ingredients through almond milk and whisk vigorously to combine.”
What does that mean exactly? Or is it a typo..?

Obsessed with your recipes!!
Thanks,
Sarah

I couldn’t wait for the bread to cool like you suggest. I replaced a banana with an advacado. Used coconut flour, ground my own almonds along with 50g of whole meal flour (I had run out of all other substitutes) the bread tastes great. Going back for another slice and it still hasn’t been an hour since coming out of oven!

This is delicious and great texture!! I only used 2 bananas (because that’s all I had), used a flax egg, and folded in some chopped walnuts at the end, but otherwise I made no other adjustments. I was a little worried about all of the sugar, honey, etc., but it wasn’t overly sweet, so I’ll just save this for a treat now and then. Thanks for a delicious recipe!

I love that this recipe uses three bananas! It makes the bread super-moist and delicious and uses up my overripe bananas, of which I usually have heaps.

I made the vegan version with slightly less sugar, and I had to make a few substitutions for missing ingredients (ground pecans for almond meal, and half tapioca flour-half all purpose flour for the flour mix). I also swirled in melted bakers dark chocolate mixed with a bit of honey and coconut oil–it came out like a banana bread brownie! Mmm!

Thank you, MB, for a delicious and nutritious treat!

I just made a loaf and it came out perfect. I only had 2 bananas. So I just cut the oats and GF flour back to 1 cup each. Mine looks as good as the picture and tastes better than others I have made. Really appreciate how little sugar is used too.

My partner can’t eat nuts or dairy and our roommate can’t eat gluten or soy, so to make something everyone can eat, I do a lot of experimental substitutions. I was attempting to use coconut flour instead of almond flour but I accidentally pulled out the dried shredded coconut without realizing. I noticed only after it was in the oven but I’m happy to report that it still turned out ok!! In fact all of the recipes I have tried from the minimalist baker have worked out well. Thank you!

My new favorite recipe!! I made this last night. I used brown rice flour in place of the blend and used cacao nibs. It came out great! The recipe measurements aren’t off at all. I think ‘upset’ messed up.

Terrific recipe. I used a chickpea blend –forgotten how much after taste it has–still tasted wonderful. I added a handful of dark gf choc chips. Baked it in a cake pan. Will use this one again, maybe next time with agave

Dana, need some quick advice on what to use in place of the almond meal for the banana bread or is this even an option?
I was looking forward to making this recipe. thanks

Greg

This has been a weekly staple in our home. My son and hubby LOVE it! I omit all sugars/honey, add dried cranberries instead and double the almond meal and omit gf flour blend. Cant live without this one! :)