1-Bowl Gluten-Free Banana Bread

I made this tonight (for the second time) and it is amazing! I baked it for 1 hour 15 minutes. I used a flax egg, coconut oil, a little under 1/2 cup of brown sugar and subbed maple syrup for honey. I also used Bob’s Red Mill 1-1 gluten free flour and topped with chocolate chips and walnuts!

This was so so so good! It’s very banana-ey, has a lovely texture, and isn’t too sweet so it’s perfect for breakfast (not that that would have stopped me). Mine took an hour and fifteen minutes to bake fully. The only slight changes I made were using unbelached APF and 1/2 cup of coconut sugar in lieu of the brown and cane sugars in the recipe. Now my kitchen smells like banana bread and I can’t wait to wake up to breakfast tomorrow!

Not paying close attention & accidentally added 1/4 cup more of almond meal. I think it actually worked well baked up beautifully. However, bread needed to be baked close to 1 1/2 hrs :-)

Nice, easy recipe. I made it with 1/2 cup 0 calorie monkfruit sugar for an early diabetic friend who also wanted gluten-free and she loved it. I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, it has no garbanzo beans in it and it was fine, no strange taste. Also made it with all almond flour instead of the g-f flour (+ the oats) and it came out nicely too. A bit more crumbly but still fine.

I made with a few substitutions (used Canola oil instead of Coconut oil, quick Oats instead of gluten-free). At the end of stirring it all together, I threw in a couple of handfuls of frozen cranberries. OMG! They totally added some real zip to the taste! The cake turned out moist and easy to cut, and very yummy. Thanks for the recipe!

Used flax eggs, maple syrup, Bob’s gf flour mix, added about 3/4 c walnuts…..Best banana bread EVER. Pureed the banana before adding…..

This is my go-to banana bread recipe, it’s just perfect! A slice grilled with cashew butter is absolute heaven. I love adding in some shredded coconut for extra texture and flavour, and as I’m not gluten intolerant I use wholemeal flour instead of the GF blend and it works a treat. Thank you so much for his recipe Minimalist Baker!

This is my 4th gluten free, vegan banana bread I’ve made in the last month (3 of which I had to literally throw out!) but this one is a beauty!!
Excellent recipe! Thank you

I have made this recipe several times. I use half the sugar and half the oil, but it comes out great! Thanks, Dana, it’s the best gf vegan banana bread I have made. It never comes out dry inside, it’s very moist.

I realized halfway through bake-time that I left my coconut oil in the microwave – doh! The bread still came out great, very moist, not too sweet and I like the slight chewiness that the oats add. I’m new to gluten free baking and will definitely be saving this recipe!

Fantastic recipe! I love this banana bread. I made it tonight and we all love it, including my 2 year old son. I can always count on your site for reliable and delicious recipes! So…thank you!

Because I have awful luck making breads, I made this recipe into mini muffins instead. I only used 1/4 cup sugar and 1 tbsp honey. When I first took them out of the oven, the centers were not set, but after some time on the counter, they. were. perfect. SO good. I took a bunch on the airplane to visit my sister and wanted her to try them but they didn’t make it that far. Thanks for a great recipe!

I enjoy hearty breakfast breads and I found that this recipe fit the bill. I made it for the first time today and will definitely make it again. It was not too sweet and would suggest that if anyone likes sweet bread that they add more sugar or honey.

I did make a few changes: I used extra buttermilk instead of almond milk to make batter a little less dense. Instead of oat flour I pulverized steel cut oats in the blender for a fine texture. Also added extra cinnamon and vanilla then some chopped walnuts in the batter and on top. (Makes a nice presentation with the nuts.) Lastly, I used two 9×5 pans and baked them for 45 minutes. The banana bread is delicious toasted with butter or almond. butter.

Next time I make this recipe I will add an additional rough chopped bananas for more texture. Overall a nice recipe!

I’ve been experimenting with gluten free baking for two years. This was THE BEST GLUTEN-FREE BANANA BREAD I’ve made. This is the only recipe I will keep and use. Moist, but not gluey, slice-able but not crumbly. And delicious. Thank you so much!

I agree that Bob’s Red Mill All Purpose Gluten Free Flour makes baked goods taste weird. It’s the garbanzo bean flour. I agree completely that weighing your ingredients is THE BEST way to get good and consistent results. My loaf browned on the top before the middle was baked, but I left it in 10 minutes more and it was perfect. Foil on top is an option. And let it sit for a few hours to cool down before you try to slice it, or it may crumble.

My go to gluten free banana bread recipe. I use Bob Mill’s 1:1 GF flour. I found this recipe to be way too sweet for my family’s taste. I add 1 tbs maple syrup, 1 tbs honey and 1-2 tbs coconut palm sugar and its the perfect sweetness every time. In the end, I add some chopped walnuts for some extra crunch. I bake for about 1 hour and 15-20 mins. I place foil on top near the end to prevent the top from burning as the middle needs more time to bake. One loaf is usually gone in 1 day…..pure perfection :)
Thank you for such a great recipe…..always great to use one bowl :)

YUM!!!! Made this tonight and holy moly absolute perfection. I did tweek a few things just because I prefer my banana bread less sweet so added about 1/4 cup molasses sugar and 3 tbsp of honey and let the bananas do the rest of the sweetening. I also added a few chopped up dates and tiny chips of 80% dark chocolate. Honestly I am struggling to keep from polishing the rest off before bed :) Thanks for the amazing recipes-I’m a huge fan.

X

I failed making this.

Thank you so much for this recipe! I have made it many, many times as written (with the addition of a sprinkle of Turbinado sugar over the top prior to baking) & it is delicious! For the gluten free flour blend, I have had good results with both Bob’s Red Mill 1:1 GF Baking Flour, as well as Namaste GF Perfect Flour Blend. I can’t wait to try the Nutella version …

Way too much baking powder!

Made this yesterday, using the flax egg for my son with egg allergy. Took it out of the oven at 56 minutes as the top was already cracked and browning. My two sons had a piece last night, again for breakfast this morning and asked for more. It was very moist and delicious. I did use Truvia baking blend for the sugar and also Truvia brown sugar blend for the brown sugar. I omitted the honey ans it was plenty sweet. Definitely will make this recipe again.

Got this in the oven right now! Excited! I’m trying a flax egg & coconut sugar instead of brown.

I have never been able to make a successful banana loaf. Never. Regular, gluten free…it doesn’t matter…it flops on my watch! However, tonight I tried this recipe – with success! Thanks very much for making a fool-proof recipe for me. It’s delicious! I can’t wait to make it again and again.

What a fantastic recipe! I did not have almond meal in the house and instead ground up almonds in the food processor. I used a store bought gluten-free flower, which worked well for this recipe. Next time, I will try your blend though :). The banana bread came out of the oven beautiful golden with a nice crackle. I took it to this night’s New Year party and it was devoured by all my omni friends. Happy New Year to you and thank you for all your fabulous recipes!

This recipe is amazing, and I will definately be making this again. I tripled the recipe – I live in tropics, and had a lot of bananas to use quick. I substituted coconut/grape seed oil with avocado oil, did not have baking powder so we used soda with vinegar, used chia eggs, and mixed cocoa to the almond milk. The batter was quite stiff when ready to be scooped in pans. Wow ? (I also made my own baking tins with foil lined with parchment – mentioned this only because I have seen questions asking about the baking difference/quality, etc.). Made three goodsize loaves. Nice crunch outside, and amazingly moist inside. I allowed it to cool uncovered then stored in tins until the next day – then we ate it all. HAD Nothing to serve guests for Christmas ?

I was short on time so I made muffins instead … and in my hurry forgot the almond milk. The banana bread muffins turned out perfect! I divided the batter between 12 parchment-lined muffin cups and baked for 25 minutes. Seriously amazing flavor and texture. Turns out my mistake in omitting the almond milk was a good thing!

The awesomeness of this recipe cannot be overstated! I used 4 bananas instead of the 3 called for in the recipe (because I was a doubter) and it turned out to be so fabulous it cannot be believed. Once you wait the full hour after the bread is baked, this loaf will not last long in your home. Moist, chewy, substantial, sweet, delicious! One bite leads to another, and then, voila! It’s all gone. One word of advice: stock up on bananas!

I made this both ways, vegan for my son and regular for the rest of us and it was wonderful both ways. Next time I will make the vegan version for everyone as there was really no difference. I have tried several of your recipes and I have loved them all. Thank you for sharing!

Just made this bread this for the first time morning! I have been happy with many of your other recipes; my all time favorite- vegan green bean casserole. Yummm. I am posting a comment to not only say how delecious this banana bread recipe is, as well, but also to advise I substituted the gluten free flours (while I’m sure still make amazing bread) with 2 C AP flour and 1/2 C whole wheat flour and the bread still came out perfect! Since I am vegan and not primarily gluten free I did my already have the GF flours on hand. Very happy with the results!

Amazing! I was short on time so I made muffins instead … and in my hurry forgot the almond milk. The banana bread muffins turned out perfect! I divided the batter between 12 parchment-lined muffin cups and baked for 25 minutes. Seriously amazing flavor and texture. Turns out my mistake in omitting the almond milk was a good thing! The recipe didn’t need it thankfully.

I made this banana bread for my children but found the amount of sugar quite high.
Therefor I just ditched all sugar and added more maple syrup and oats!
Very fluffy, moist and yummy!

I made this and didn’t cook in middle put foil on top still not cooked very disappointed.

I made this and my kids absolutely SMASHED it in one day! I love all of your recipes, they come out really tell and with a very nice texture. Thanks

Amazing bread! I made this yesterday, I used the gf flour blend as listed, I subbed swerve for the sugars and threw i some dark chocolate chips. Cooked it for 1hr 15mins and let it sit for and hour, turned out great…..tasted more amazing this morning though! Definitely a family favorite.

Ahhhh!!! I made this bread last night (and I was nervous from some of the comments people left saying it wasn’t the right texture…) but it turned out PERFECT. The people saying the texturewas off must have missed something in the recipe because this is quite literally the best banana bread I’ve had since being gluten free! Thank you:) I’ll be making this all winter ?

The most AMAZING banana bread ever (gluten free or otherwise). I chuckled at the idea of keeping left overs for a few days. Mine was gone within minutes of cooling. It was all I could do to keep people out of it until it finished cooling. This IS my new go to recipe. Thank you for sharing this!

I’ve made this 3 times so far; each time delicious, but a little different.

The fist time I made it, I replaced almond flour with coconut flour, and did not add brown sugar (I didn’t have any). Used 1 1/2 c of almond milk. It was super dense, but moist, and extremely filling. Definitely not sweet enough though.

The second time I replaced brown sugar with white sugar, and used 1 c of soy milk. Extremely delicious, but not as moist, and a little dark around the edges.

The third time was my favorite. Used 1 extra large egg instead of 1 medium egg. Used hemp milk and baked at 345 (instead of 350)on the top rack for 55 mins. Perfection!

I didn’t have any oats so I substituted them with half and half chopped pecans and walnuts. Turned out amazing — golden crispy on the outside and moist and crumbly inside. Baked for 75 minutes at 175C.

Overall a great moist banana bread. The flavours are incredible. I found it to be undercooked a bit so today I will keep it in longer and cover the top with foil near the end to avoid burning the top. Love the crunch from the nuts. I mix almonds with walnuts and make my own almond/walnut meal. I found the bread to be too sweet for my taste so I just made one today with 2 tbs maple syrup and 3 tbs of organic cane sugar. I added some nutmeg and instead of 1/2 tsp cinnamon, I used 1 tsp. Hoping this one comes out perfect :)
This will be the only banana bread recipe in my arsenal! Thank you :)

love this website! ??❤️?

excellent recipe! i used coconut sugar instead of the regular sugar and added chocolate chips and pecans.

I followed the recipe to a T using grams instead of cups to make sure I got the measurements exactly right. Well after 1 hour and 15 minutes the inside is wet and not bready texture at all. :( I even bought a new bread pan to see if that was the problem. So sad, I really wanted this one to work out! I used Better Batter’s Gluten Free Flour if that helps. Everything else was exactly as listed.

I made this banana bread tonight, I didn’t have almond meal used almond flour instead came out just fine and very good. Thanks for the recipe.

I made this last week and overall it was a great recipe. Will make again but with a few changes….will cook for longer as it turned out too moist inside and will decrease the amount of sugar to 1/4 with 2 tablespoons of maple syrup. Loved the crunch from the nuts!

I haven’t had much luck with gf vegan loaves, so I was pleasantly surprised at how well this turned out. I used the flax egg & agave nectar in place of honey. Perfect. Thank you :)

I didn’t have almond meal so I just used more GF flour blend. If you’re going to do this, add another banana. Mine turned out SO dry. On another note, my bread was completely done no wet spots in the middle at all at 45 minutes. I took it out of the oven and it looked perfect. The only problem with my modifications is that it made the bread super dry and in dire need of butter. Will be adding an extra banana next time I do this.

I made this last night and it turned out so delicious!!!! Listening to the issues that some folks had with the center not cooking I made them in to muffins instead. I also used palm sugar and honey and NO cane sugar. I used super ripe thawed bananas. I pulsed whole oats to break them down a bit. These are my new GF banana treats! Oh and I cooked them for roughly 45 minutes.

First, I must say how much we adore your recipes, including 1-3 in our weekly meal plans for our family! However, we baked this the other day and found it to be a bit dense. Definitely cover the top with a bit of foil; mine needed the full hour to bake. I prefer the GF banana bread recipe from Against All Grain. Maybe this recipe would be a bit better with some walnuts or chocolate chips added? Otherwise, a bit bland and dense for our liking.

We add desiccated coconut, think it adds something lovely. This has quickly become a favourite recipe!

Easy and delicious!