1-Bowl Gluten-Free Banana Bread

Thank you so much for showing banana quantity in cups! We grow smaller varieties than the standard Cavindish, so “3 medium bananas” doesn’t apply to us, lol.

Hi Dana! I make so many of your recipes, but had to comment on your gluten free banana bread…..This bread is nothing short of phenomenal! Pretty loaf and crumb is better than one with gluten and alternative ingredients. I ground my own almond meal and ground the oats for a finer consistency. This bread is divine and I will continually use your recipe and pitch out ALL the church-lady recipes! Thank you for your love of fresh and simple recipes! Keep cooking up “food for thought” for those of us who need to branch out from how we learned certain products and want to be healthy, creative and enjoy delicious food!!!

Sadly I made this recipe to the T and I cooked it for an hour an half and it was raw in the middle.

This is my go-to banana bread recipe I’ve been using for years now. There’s something so delicious and wholesome about the combination of almond meal and oats in this recipe. I’m not GF, so use either whole wheat or all-purpose flour, whatever I have on hand. Baking as a loaf, or as muffins for ~35mins, comes out perfectly every time. I sometimes throw in some dairy-free choc chips if in the mood. Love it! A++

Yum! I’m very happy with how mine turned out! I admit with the first bite, i thought it would have been more banana-y tasting and a little sweeter with all those sugars. But after my second bite, i really enjoyed it’s hearty nature! I think this is my favorite hearty quick bread yet!
I used up 6 long time frozen over-ripe bananas (measured approx 1.5 cups) and made it with whole milk because that is what i had. I used Bob’s Red Mill All purpose Gluten free flour and added 1 tsp. xanthan gum. I baked it in a glass bread pan coated with coconut oil, no parchment paper. It came out perfectly baked with an amazing top crust!

Another amazing winner. Threw this together quickly and subbed in 1/2 cup of agave nectar in place of the sugars: fantastic. The texture is perfection which I’ve found difficult with other GF banana breads, they often get gummy easily. Not this. I’ve been on a total Minimalist Baker bender lately (in such a good way) and one recipe after another, reliable and incredible- thanks Dana!!!

Very good! I used 3 1/4 cups of just almond meal though, and it still turned out! Although it was a little gooier so I had to refrigerate it to be able to slice it better. Tastes amazing. Sprinkle some brown Sugar on top too!

Made this today and oh my god! So happy it turned out right and it’s so yummy! This is an awesome recipe?

I have made numerous recipes from your website and all but this one has been fabulous. With all the amazing ingredients in this one I was quite surprised at the way this one turned out. The texture was not enjoyable, nor did it bake up like a bread. I have made some wonderful banana breads before but none were vegan. I have yet to find any good vegan options and you’re my favorite. I guess butter and eggs make a huge difference in the baking world.

Made this yesterday and it just wouldn’t cook in the middle. I left it in the oven for an extra 40 mins to no avail. Results were nice and crispy on top but wet and doughy in the middle.

Still good but shouldn’t be labelled as banana bread – more of a rubbery banana brownie sans the choc.

Hi, I made my own Gluten free flour and followed your recipe to make this Egg Free and Gluten Free Banana Bread.
Yummy ? it was a success for the first time!
The bread did hold together.
I reduce the sugar and maple syrup.
Thankyou for this great recipe

Just made this recipe! I replaced almond meal and gluten-free flour blend with oat flour I made from gluten-free oats. The bread turned out perfect. I cooked it for the full hour-fifteen. Moist inside and crispy brown top!

This cooked for over an hour and it was still somewhat uncooked inside. It stayed moist, but not in a good way. This came out very dense and chewy as if I am eating wet dough. I followed your recipe and ingredients. I’m not a fan and will not make again.

I just made this with some modifications ( no almond flour so 2 1/2 cups all purpose gluten free flour plus oats. Also no regular or brown sugar so I used 1/4 cup coconut sugar plus 1Tblsp honey and 2 Tblsp maple syrup. Also I used canned coconut milk as per recipe. I am gluten and dairy free so I miss enjoying so many old favorites. This was delicious and my boyfriend who can eat anything he wants was raving!!! about how you couldn’t tell the difference. My loaf came out firm and moist with a beautiful golden color. 350 degrees for 60 minutes. Next time I will try adding either chopped walnuts or shredded coconut or maybe a streusel topping. Thank you from the bottom of my heart and my tummy for bringing some deliciousness back to my allergic life.

Loved this bread, didn’t have GF flour so used whole wheat and added a few Camino chips to it. An hour in the oven and this was golden brown on top and cooked perfectly throughout! So easy.

This banana bread is divine! I have also made muffins with the batter (not as moist), great to grab and go. I ajways add chocolate chips to entice the kiddos. Never let this recipe go.

Made it tonight….DELICIOUS!!

Hi I did not have any GF oats so I used some (maybe 1/4 cup) of cranberries and the result was delicious.

LOVE this recipe. I make it about once a month and usually freeze about half of the loaf – when stored unrefrigerated in a glass container it goes off in about 4 days, fyi. I use Robinhood’s gluten free flour, almond milk, 3 bananas + 2 tbsp of maple syrup, plus I had about 1/3 cup of walnut crumbs and 1/4 cup vegan chocolate chips and I’ve never had issues in terms of consistency, dryness, etc.

I made this with oat bran, no maple syrup, and earth balance margarine. IT WAS SO GOOD!!!!!! I am going to make it again tonight and try it in the cast iron pan. Literally the best banana bread i’ve had – GF or not. The crust was AMAZING. Thank you for this great recipe!!! I baked it around 45 min.

Delicious. I would add walnuts next time. I love that it all goes in one bowl.

I just have to let you know that I made this today and my fiancé (who grew up eating and loving banana bread) said this is the BEST banana bread that he has ever had in his life! It truly was delicious, and I didn’t have eggs on hand so I used the flax egg and it was so easy! YUM!

I made this and it was delicious. Yum.

Just made the banana bread this morning- actually, my 10 year old made it while I pulled out ingredients for him (I love the one bowl set-up!). It is DELICIOUS! Texture and flavor are both very, very good. The only change we made form the recipe was to use cow’s milk, as we are not dairy sensitive.

Thanks so much!

I replaced the almond meal with almond pulp I get from making almond milk. Just reduced the amount of liquid ( 1/2 cup of almond milk instead of 3/4 cup) and it came out perfect!! thank you for this great recipe.

This is soooo goooood. I didn’t have everything on hand so I tweaked the recipe a bit. Instead of gluten free and almond flour, I just grinded up 2.5 cups of oats in the blender to make oat flour. I also don’t normlly keep sugar in the house, so instead I used a quarter cup of maple syrup plus a quarter cup of raw honey. The result was AMAZING!!!!! I’ve made this recipe several times and have added frozen blueberries, which is I think my favorite! Hands down, best gluten free (and just in general) banana bread recipe ever!

So so delicious.
I made some small modifications though, by using GF self-raising flour in place of the DIY GF blend and half the amount of baking powder. Turned out amazing. Will be making again and again! Thanks!

I’ve made this banana bread a few times now and it always comes out amazing! Not too sweet, really moist and dense with the gf oats. We love it. Thanks for sharing with us.

Made this for my dad as he is off gluten and he has not had banana bread in years — and he was missing it. He said this version was even better than what he remembered regular banana bread was like!

I made this but I added some chopped cranberries to make it a bit more festive for Christmas snack. Thank you for this basic recipe. I am still learning how to cook with alternate flours.

I’m so disappointed, I’m an avid baker and I just tossed the whole finished product into the trash. It tasted like flavorless rubber. I have never replied to one of these things in my life and it pains me to say something negative but this was so bad. Ugh, why didn’t I save the other recipe to favorites:(

Hey doll! Want to let you know that you are my idol! My 24 year old vegan, gluten free daughter loved everything I bake from your wonderful recipes and ideas! I have one of your books and love it!
So I’m about to make your banana bread (I add peanut butter) for her for Thanksgiving. I would think it will freeze good. You? I know it was a bit funky when I froze my aquafaba creations.
Thanks ! ❤️❤️?
Michelle

I made this last night. Added some carob chips too. Though the flavour is nice, I had the same problems some other posters have noted: lovely crust, but really, really moist and dense inside, almost like it was undercooked. People ate it, and commented favourably, but I felt it needed one banana less or something.

This is, by far, the BEST banana bread I have ever had! Thanks you for sharing. :-)

I left out the maple syrup /honey and it was plenty sweet. Next time I will try leaving out the white sugar.
Thx for another yummy gluten free option!

3 1/2 tbspn of baking powder? Mine came out a MOUNTAIN! I don’t konw how your bread was so flat, but mine was MILE HIGH!!!! That should be altered! Other than that, taste was good..

Admittedly I’m new to gluten free baking, but I was really disappointed with this recipe. I wish I had read the comments before attempting it.

Like others report, my bread was still wet and gooey after an hour. I covered it and baked it for longer with no success. It’s dry and dense and, frankly, inedible.

I have spent many years baking but this recipe did not yield good results at all.

I love this recipe! Just today I made it, but modified it to include less GF flour blend and added coconut flour to make up the difference. Also added chocolate chips. Baked them as muffins, filled a 12 muffin pan easily. Baked for 40 mins. Delish!

The first time I made this bread, my husband loved it. He’s gluten free, so whenever he is able to have “bread” things, especially desert, he’s thrilled. The second time I wanted to make the bread, I didn’t have any bananas, so I subbed in 1-1/2 cups of sugar free applesauce and followed the rest of the recipe exactly. It could maybe be baked a little longer than the banana bread, but it came out amazing as well. I wonder what else can be subbed in for the bananas….?

This recipe is my absolute favourite. I love adding some chopped dates walnuts and shredded coconut to the mix!

Hey Dana,
It was not my first try to make a banana bread and always failed. Then I tried this time yours and it was just AWESOME!!!!
However, I adapted some ingredients because I didn’t get some of them (swap almond milk with coconut milk, and used plain flour rather than gluten free flour). I didn’t use eggs and tried the flax egg, and it did work very well! While it was cooking, it’s true after 30 minutes it was still raw in the middle. Thanks to all the comments a read about this reciepe, I tried to put foil on top the bread, let cook for 10 more minutes, and my banana bread was perfectly cooked!!!!! Moist enough, yummy!
Thank you Dana for this receipe and all the others, because thanks through your website, I change my way of eating.

I just made these, but in muffin form. SOOO delicious and moist! I have never had much luck with gluten free baking but I am slowly being turned to a gluten free baker! Thank so much for another awesome recipe!

Thanks for sharing, Dana! It turned out great! I had two and a half bananas ready to be turned into banana bread and quickly whipped this up earlier today. I was low on GF flour so I subbed an equal amount of spelt flour and it was excellent! I also added some pecan halves on top for a nice addition. Looking forward to sharing with friends!

I really appreciate the 1 bowl method. Easiest cooking mess ever and I am a very messy cook. My only problem is my husband ate it all in 2 days. So now he wants more of course. It is delicious. Thank you for these gluten free recipes.

This is SO GOOD! I made it with coconut sugar and coconut brown sugar, as I have a cane sugar allergy. I’m shocked how well this turned out!

This is a great banana bread, very moist and delish! The second time I made this recipe, I added 1/4tsp cardamon in addition to the cinnamon. The flavors paired well.

this bread is chewy and delicious!!! it’ll be my favorite recipe and i’m not even gluten free, i did not add the maple syrup……love it!!! (i also used coconut oil)

I love this recipe. I have made it several times now, mostly just as is, sometimes with variations to experiment. It has just the right amount of sweetness, texture, substance. Hard for me to show up at my daughter’s without some.

One variation for more texture: use steel cut oats for half the oats in the recipe. Yes, they will cook through, and will add just a bit of chewiness.

Thanks, Dana

Afterthought….I noticed many people had soggy problems and I did not at all. When I put it in the pan it was the consistency of biscuits (not soggy…kind of dry). I was a bit worried that that might make it dry and crumbly but it did not. I used dethawed frozen bananas and just guessed at 3…probably 3 small. Dethawed, they came with a lot of water, which I also added in. Maybe the recipe should state how many cups of bananas instead of just saying three, as bananas vary a lot in size.

I made this today. Because I like things less sweet, I halved all the sugars and subbed coconut sugar for regular sugar. I did use half the brown sugar. I also added 1/2 c of semisweet chocolate bits. I doubled the cinnamon (and next time I’m adding even more!). I also added 1/2 c. chopped walnuts which proved to be an excellent idea. I did not have almond meal, but did use the same amount of almond flour. I did not have GF blend, but subbed coconut flour. With all these changes it came out phenomenal! I was amazed! This will now be a standard in my house. Mind took 1 hour to cook and I pulled it right out of the pan with the pastry paper. This seems a very forgiving malleable recipe! I used packaged egg replacer for the eggs as I am allergic to eggs. Thanks for a great recipe!!

Just made this wonderful recipe and my husband even said that it was THE BEST BANANA BREAD he has ever had. I subbed maple sugar for the cane, used cashew milk, and baked 1hr before covering and placing back in for 10 more minutes. Oh, it turned out beautifully! Thank you Dana and job well done!! ?

YUM!!! This recipe was a cinch to put together and so delicious!!! I used 1/4 cup brown sugar and omitted the white because I didn’t have any. I also used almond flour instead of almond meal. I baked this bread into muffins for approx. 36-42 mins. Great success!

Lots of flours. I cut out 1/4 of oats, 1/4 almond flours and 1/4 gluten free flour. It worked perfectly and the bread is really good. I was nervous with the gluten free flour – the bobs mill brand has a terrible smell and I don’t know how good it is for you with all the “beans”. Next time I’ll try almond flour and coconut flour. Great recipe though!

Thank you so much for this recipe! I did couple of substitutions: chickpea AQUAFABA (100ml of the liquid) instead of the egg, 100g of white buckwheat flour and 100g of rice flour, 50g of xylitol instead of all the sugars (I did not notice the recipe called for two types of sugars) and only 2 teaspoons of baking powder. Came out great but I should probably also bake it a little shorter.

The first time i made this it turned out brilliantly but since then it tends to be a bit soggy inside, any idea why this might be?

Knew I could count on minimalist baker when I was looking for a recipe to use my rapidly declining bananas. Made this today and it turned out great. I am not gluten free so I used regular oats and flour in my bread. Used the flax egg to make the vegan version. Set my timer for 1 hour but didn’t hear it go off, so I gather mine was in the oven a bit over an hour. As it states, this is a hearty banana bread, but tastes delicious. Other than the flax egg and non gluten free flour, followed the recipe as stated, turned out moist and just as described!

I’ve tried millions of delicious banana breads. I can safely say that this was the best I’ve ever eaten. Perfectly moist, incredibly sweet. I skipped 2 of the 3 tablespoons of oil and added more milk almondmilk instead and it worked swell.

I made bread in a larger glass dish since I don’t own the loaf pan and it was done in an hour, and made a second batch for muffins with added dairy free choc chips. (We still have bananas to use up!) Both are AMAZING! But I am biased to the choc chips :) I followed the recipe and the only difference for me was using 1/2 cup coconut palm sugar with added tablespoons of maple syrup. I also used the egg not the flax or chia :) the husband is happy, I need to hide the bread from him and I might need to hide the muffins from myself. Thank you!

I tried out this recipe today. It did NOT work for me. I’m pretty upset about all the beautiful almond meal that I wasted. It smells bitter, is burnt on the edges and pan sides, and the bottom broke off in the pan. Looks to be not cooked through.

I’ve made banana bread many times with a variety of recipes, and this is the first utter failure.

hi ! love this recipe …..made balls & will take them on a mini holiday away for breakfast ! thank you for egg substitute…..k x

This bread came out perfect *used the maple syrup* and it could easily be the best banana bread I’ve ever tasted. Definitely the best I’ve made (with or without gluten)!! My one GF 9 year old and my other non-GF 11 year old, husband, and my mother-in-law ate their slices right up!
Terrific recipe and on the healthier side of breads. Thank you for helping win over my little GF girl!!!

This turned out AMAZINGLY. Followed the recipe as is except I used a chia egg , maple syrup and almond milk. I couldn’t find my loaf pan and used a larger one but it was still so good. Perfectly moist. Delicious banana flavor. Sweet but not too sweet. Will definitely use again!

Excellent recipe. First time I made it was a tiny bit too moist in the middle, which was remedied by going with the longer recommended baking time next time around. Great way to use up those overripe bananas when the freezer is fully stocked with smoothie ingredients, nuts, curries, soup, and the like!

Delicious! Absolutely love the texture of the bread! I was worried with the large amount of baking powder (lol), but it tasted great. I love that it wasn’t overly sweet. I wasn’t sure which type of oats to use, but all I had were quick cooking oats, and it came out fine. I also have this 4 mini loaf stoneware pan (from Pampered Chef), which I made this in. Just divided it into four and baked for 45 minutes. This recipe is a definite keeper!

The banana-bread just came out of the oven and I could’t resist the smell, so I ate a piece and it was really delicious! I used whole wheat spelt flour, almond flour and chia egg. I decided to double the amount of chiaseeds and water for the ‘chia egg’, and it turned out great. After 30min I covered the bread so it wouldn’t burn and let it bake for another 30min. Thank you for this lovely vegan recipe! X from Holland