1-Bowl Gluten-Free Banana Bread

I made this and its my new favorite. I used all white sugar and used molasses instead of honey or maple. And I baked in 18 cupcakes for 28 minutes. Amazing.

My favourite gf banana bread recipe ever! Moist, great texture, great flavour, and delicious. It was so easy to make. I only had brown sugar so substituted the different sugars for brown and it worked just fine. I added shaved almonds on top and it added some texture and flavour.
Thanks for the recipe I’m going to make it all the time!

This is a tasty recipe. I substituted quinoa flakes for the oats and it worked well. I halved the sugar as I don’t have a sweet tooth and it was great.

My family (even my non gf husband) loves this bread!! I love that it has oats and almond flour to make it a little more nutrient dense. I have had to substitute extra oats, oat flour, or more gf flour blend when I don’t have the almond meal on hand and it still turns out delicious! Thank you for the recipe!

Fantastic loaf! Couldn’t find almond meal but managed, great recipe as always ?

THE BEST!!!

This was the best banana bread I have ever had! I didn’t have gluten-free flour (not gluten-free), so I used a little bit of white flour I had and extra almond flour and it turned out great. Highly recommend the recipe!

I printed this recipe AS SOON AS I saw it and had to make it. I don’t generally leave comments on recipes I / we make but this one was so good I had to. My daughter and I made it a while later and OH MY! SO SO SO GOOD! I’m looking forward to making this again in muffin form too. We didnt wait for it to completely cool, we wanted it a little warm still. So glad we did, it was delicious.

Thank you for yet another wonderful recipe!

This is PERFECT. Not too sweet, nice consistency, and super yummy flavor! My go-to banana bread recipe!

The bread came out great. Good texture and flavor. Substitutions: flax egg (probably 1.5 tbsp : 3 tbsp water), 1/2 cup mostly white sugar (not enough brown), no vanilla, maybe a tad extra cinnamon. I lined pan with parchment and greased with coconut oil. Planned to bake for 1hr 15 but late start in breakfast had me take it out just past an hour. Took it out of pan after 15 mins and let cool top down on parchment. Sliced when still warm and was fine not crumbley to cut. Everyone loved it!

This is a very reliable and forgiving recipe. I great family favourite. Thanks so much! The past two time I’ve made this I’m doubled the recipe and used peanut powder instead of almond. It still works very well!

Best GF banana bread I’ve tried so far (and I’ve made A LOT of dif variations)!! I only used coconut sugar as my bananas were super ripe. I used rice milk instead of almond milk, oat and almond flour mix, and added bluebs! It took an extra 15 minutes to bake, maybe it’s my oven. But it finally came out nice and dense and chewy! Seriously so happy I finally found a go to GF banana bread w/oats

Yay! with little substitution, This turned out so great! Im just starting out again to go GF. But I had no ingredients for the gluten free flour blend, only had GF BOBs Mill pancake mix lol. I wasn’t sure, but tried anyway. I adjusted the Baking powder(since it already had it) & added 2 tsp only. I also factored in that the mix had sugar in it, so eliminated the 1/4c sugar here and just used 1/4c brown sugar and 1Tbsp honey. Also added dark choc chips. Everything else I followed. I didn’t tell my family until later after they had half (I always made regular banana bread w all that sugar&butter). Everyone’s trying to eat better. They were surprised this was a healthier GF version! Will def make again, just gotta go shopping for other GF flours this time haha

Totally delicious!. I made it this week, i added just the middle of the sugar, and 2 tbsp of the coconut oil, used honey in place of maple syrup. Also i changed the almond meal for chopped almonds in less quantity that it shows in recipe and like the texture that it gave.

Another important fact is that the time of cook was 90-100 min.

The result was a very delicious, healthy, satiable banana bread!

Thanks for the recipe, next time im going to try the vegan way!

This is a wonderful recipe. We’ve made it several times and its a real hit with everyone. As I can’t eat oats I substituted these out for coconut flakes and its great. We’ve also done it with a quarter cup vegan choc chips too and its even better. Would highly recommend.

So….. I did well with this recipe but made one giant mistake. Forgot that I had no oats or quinoa. Sigh. I used one cup shredded coconut for texture and moisture control and I’ll be; it worked. A little crumbly but yummy. I also used frozen and then thawed bananas so they had lots of juicy browness. I did add a teaspoon of ginger too.

I too rarely use the same banana bread recipe, often searching ideas based on whatever ingredients I have to hand when I have wonderfully overripe bananas that are well past their best for eating on their own. This one worked out perfectly – I didn’t have an egg, so I used three tablespoons of aquafaba, whisked until frothy, instead. (Of course, I then had to figure out what to do with the chickpeas, but they’ve since gone into a veggie curry!) The oats make the loaf a tad chewy, so next time I might leave the mix to rest for a while to allow the oats to soften, then add the baking powder last to “activate” it as a raising agent just before baking. I had some lemon cream cheese frosting left over from a birthday cake I’d made the previous weekend, so I used that to top the loaf, making it more a tea bread than a breakfast one – lovely with a cup of tea for an afternoon pick-me-up. I reckon this is a recipe that could be experimented with – I did wonder while grating fresh ginger for the curry whether a teaspoon or two of finely grated ginger might work in the banana bread mix, for example. Something to try next time!

Perfect recipe as always!

Really liked this one. Doesn’t taste too ‘Free From’ – the oats and almond flour make a lovely texture. Definitely doing this one again. Might try adding cardamom. Cheers Chef !

This recipe is a staple for us, among many on your site! Its so dang good!

I made it this morning, using a flax egg instead of a real egg. Absolutely perfect! Holds together perfectly! And I omitted all sugar entirely except for 2 table spoons of maple syrup. But, added 3/4 cup of chocolate chips. It is so good!!! Thank you for the recipe!

I added another egg to make it hold together better and 1/2 cup chopped walnuts, put in muffin cups 1/4 cup each making 20 muffins at roughly 170 calories each. Cooked for about 30-35 minutes. Easy to freeze and take out one at a time and still the great GF and flavor of your original recipe! Thank you so much for sharing.

As always with MB recipes, this bread comes out amazing 100% every time I make it! I do not make it GF, but instead use white whole wheat flour as a sub for the GF flour blend. Love MB recipes!

Hey Dana and Friends!
In case anyone is looking for some other options, here’s what I’ve changed and it turned out delicious (still vegan and gluten free):
1. I omitted sugar completely
2. I used tahini instead of peanut butter
3. I used oil which formed on top of tahini instead of avocado oil
4. I added cinnamon
5. I used rice, brown millet and potato starch instead of ready made blend and almond meal as i wanted to keep it lower in calories
6. I used baking soda instead of baking powder
thank you so much for sharing it was a great base recipe that allowed to me have fun and experiment with what i had handy!

I LOVE this banana bread! IT’S SO GOOD. It has such a great texture and flavor! I’ve been using it for years…I figured I should finally leave a review. I’m mixing some up right now?

Usually I swear by MB recipes but this turned out raw, mushy, inedible after an hour and fifteen in the oven. Could it be my one substitution of blanched almond flour instead of almond meal? Could it be our low altitude? Dunno, but bummer! Our chickens will enjoy it :)

dang soooo goood. I made w/ flax egg instead of real one, used all purpose flour instead of GF, and i sprinkled some chocolate chips into the batter. Also had an extra brown banana and sliced it and put it on top. and i halved the sugar since my bananas were suuuuuper ripe and cuz chocolate.

My son that prefers eating baked goods with gluten thought this was really good. I used almond meal, oats, and a rice flour blend.

I made this today and followed the recipe exactly as written. Turned out too dense, sticky and strangely under baked. It was in the oven for over an hour and toothpick
came out clean. Looked exactly like your picture until I cut into it after it cooled. Such a bummer as I was hoping to add it to our Easter menu! Also, I know it says that the nutritional information is estimated, however when I plug this recipe into MFP it is 306 calories per slice. That’s quite a difference.

I love this recipe, it turned out really well. The whole family liked it, not just the gluten-freers. I can’t eat almonds so I replaced the almond meal with sorghum flour (it has a similar texture). I also used sunflower oil instead of coconut oil as I’m sensitive to that as well. Thanks for the brilliant one-bowl recipe.

I made the vegan version, using a flax egg, and also two other substitutions:
– 1/2 cup of chopped packed mejool dates or fresh dates (a little more moist than mejool), instead of the sugars and maple syrup
– 3 tablespoons of almond butter, instead of the oil.

The loaf turned out fantastic. I blended the dates with the almond milk in my nutri bullet, to get a smooth consistency. The loaf was plenty sweet, because I used very ripe bananas with completely brown skins, so they had lots of sweetness. The consistency of the loaf was nice and dense, with a rich banana flavour. Baked to perfection in exactly 1 hour 15 minutes. I will definitely make this again.

Delicious!! I changed the sugar to coconut sugar, used coconut oil and used GF self raising flour, but apart from that stuck to the recipe …easy to make, moist and yummy!! Looks just like your pic! Thank you for sharing!

Unfortunately, mine came out dense – nothing like the picture above. Great, subtle flavour still but quite heavy. Wonder where it went wrong ?

I made mine with baking soda and some apple cider vinegar, as I realised halfway in I’d run out of baking powder. Came out delicious! Thanks for another wonderful recipe :)

I made the recipe and now in the trash. Usually I have great results with Dana’s variety of
delicious recipes, a BIG fan. But this came out to dense, heavy, undercooked after hour15 min. Back in oven for another 20 minutes, still not like above pictures. I hesitated to add 3 bananas (same size as pictured in above) as for my Banana Bread recipes 2 are enough. Think if I used only 1 1/2 that would have made for a better result similar to pictured. Also these are low in flavor. It needs 1 tsp vanilla, 1 tsp
cinnamon, and use the coconut oil vs. avocado, lends more flavor. Hope this helps the next persons attempt.

I completely forgot to add almond milk (or any kind of milk), and it cooked beautifully in about 50 minutes and I was able to cut it warm (I couldn’t wait because it smelled so good!!) Its fantastic. Next time will skip the liquid on purpose. :)

I’ve spent so much time reading the comments on this recipe, cos I find it tricky, and a bit annoying if I’m honest. I liked it because of the simplicity of the ingredients and because it looked so delicious then you go to the GF flour blend; why would anyone choose to add such a complex way of making GF flour is beyond me.

Most of the comments are about people substituting this or that, which basically changes the recipe completely – and yes, I understand you can use it as an inspiration, but then you’re not really getting what you’re seeing or tasting what you should be tasting. Which is pretty much what a recipe is about.

The reason I’m annoyed is because I made it last week and it was the most banana-y and the most bread-like banana bread I’ve ever made, so not knowing the ‘right’ ingredients to use or what to expect with each different type of flour, is a shame. There is a small chance an ‘amateur’ baker would have four(!!) different types of flour in hand to create that GF flour blend or they might not be able to afford to order potato starch online.

Since this has obviously been a very successful recipe, could I please kindly ask you to update it with recommendations for those who don’t have/can’t make that specific blend? A lot of people have been adding coconut flour, so perhaps a section about how to use that instead, would be very helpful.

Apologies for the rant and greetings from London :)

This turned out perfect. Our new favorite recipe for banana bread. I made it exactly as written and it turned out just like the photos. Perfection, thank you!!

I made this in my stand mixer and unfortunately is turned out so gummy. I’m not sure what went wrong. Maybe adding the baking powder directly to the wet? My boyfriend and I will still eat this, but not sure I would gamble the expensive ingredients again :( I really did want this recipe to work out since the pictures look so tasty!

Did anyone else have issues with texture?

I made this. I smashed walnuts into a meal as a substitute for the Almond meal. Also I used half & half instead of Almond milk. Just using what I have on hand. Also I added a extra 1/2 banana. It turned out fabulous!! I cooked on 350 degrees for 1 hour 15min. Let completely cool 10-15min. Delicious! My husband ate 3 large slices!

I made two loaves of banana bread for my family; this one and another that was not gf. I wanted to see which one they prefer. We are a family of four and then likability factor was split down the middle. Hands down in my opinion this recipe won 1000 times over. I love the taste, texture, ease of putting it together, and the ingredients were easily available in my pantry. My bread looks just like the recipe shows and I will make it again and again. Thank you so much for this perfectly tasty and healthy recipe. ?

First time making a gf banana bread and I’m so thankful to find this recipe. It came together so easily and baked for 65 min. Looks stunning and smells oh so yummy. I used a cake tester and it came out clean so now it’s resting for an hour. Taste test will be later but I can say that the batter was an exciting indicator ?

This is by far the best recipe I have tried. So easy, moist, versatile in substitution and healthy. I have done so many swaps of ingredients and each time it turns out delicious. I have added a crumble mix of oats, chia seeds and pumpkin seeds to give it that little bit of texture instead of adding to the bread. Result was awesome. This loaf never lasts a day in our house. Thank you.

I double the recipe and basically followed it. I added semi sweet chocolate chips too it about 1cup ( just pours them in lol) I used regular granulated sugar for the cane sugar. I did put two TBS of maple syrup. All gluten free not vegan, used two duck eggs. Almond milk was used but didn’t quite have enough baking powder ran out had 3/4 of it. Threw in 1 tsp of baking soda. Anyways awesome banna bread will make it again. My family all loved it!

Just found this recipe in a google search and Oh… My… Lord this is the best banana bread I have ever made. This is the only recipe I will ever use now! Thank you!

I absolutely loved this banana bread. I’m new to gluten free and found the recipe both filling & delicious! It makes 10 decent sized slices. I used 2 T maple syrup + 1 T honey in my mix and really enjoyed it. The bread looked beautiful and cleanup was a breeze.

I made this once already and it was incredible! I have my second pan baking right now. I added just a little more cinnamon this time to add a little more of that flavor. I just greased the loaf pan with avacado oil rather than using parchment.

My family love this bread. I have subbed the almond meal for dessicated coconut and its just as tasty and a little lighter in texture…. yum

I made this recipe today and was happy to find it turned out perfectly!!
Some modifications were made: I used 2 ripe bananas and 1 green tipped banana, 2 tbsp of honey, 1 1/4 cup of regular all purpose flour instead of gf, and an egg. I also kept my oven on about 30 minutes prior to making it to prevent the middle of the loaf from being undercooked and it turned out perfectly.

Thank you Minimalist Baker Team for sharing perfect recipes.

Looooove this. Used 3 large bananas and regular old fashioned oats. Came out very moist. Very dense but totally delicious. After 25 minutes I covered with tin foil after reading comments about the top being burnt and mine came out just right. Will definitely make again!!

I made this recipe and it turned out perfect!! I baked for 60 mins and texture was great and the inside was moist, but def not wet. Great gf banana bread recipe to add to the book! I have also made it subbing cashew meal (ground cashews) for the almond meal and it still turned out great!

This recipe turned out great! I had only one banana so I added the extra teaspoon of maple syrup and a dollop of vanilla yogurt. I also used sweetened vanilla almond milk and only 1 cup of oats because the oats I have are hearty. I loosely covered the top with foil for the last 15 minutes of baking and it was perfectly brown on top. Forgiving, delicious and easy recipe. Thank you!!

I am giving up on this recipe. I’ve made it twice in the last month and both times it comes out beautiful and golden on top but gooey inside – the toothpick comes out clean and everything. The second time I cooked it for an additional 15 minutes, and it still came out undercooked inside. I even have an oven thermometer, so my oven temperature isn’t off. I don’t get it. I love this site and recipes, but this bread is disappointing (and frustrating).

Great recipe!! I did bake full time and even let it sit in pan a little longer because of the moistness of batter. Waited to cool before cutting. (I had overripe bananas but this recipe was not overly sweet with full 3 Tbsp maple syrup.)

Next day, toasted slices in pan for a little crunch, spread with butter and honey- was delicious!! Huge hit!

Love it! After reading other comments, I baked for one hour, then covered with foil for another 15 minutes. Then, by some magic, I managed to wait for it to cool before digging in! I thought being vegan would mean no more baked goods, or only from fancy vegan places in the city…but with your blog I can make my own delicious things!

I made this recipe using the Minimalist Baker recipe for GF flour blend, white sugar, 2 tbsp of maple syrup, flax egg, and I added a cup of fresh blueberries. I made them in a mini loaf pan, which took 48 minutes for super moist banana bread (covered with foil near the end so they wouldn’t get too brown).

Next time I will cut the white sugar to 1/8 cup since my bananas were very ripe. I’ll also reduce the salt to just under 1/2tsp, as the 3/4 tsp was a bit too much for me.

Overall the recipe was absolutely delicious! You can’t tell at all that it is GF and vegan, the texture is great! I will absolutely make this again!

Such a beautiful loaf! Nothing is better than warm banana bread. Nothing. delicious recipe

This turned out really well for me, and my flatmates were all impressed that it was gluten free! I did make quite a few substitutions (poor uni student) with what I happened to have on hand. I subbed butter for the oil, used only unprocessed can sugar, pancake syrup for maple syrup, skim milk instead of non-dairy, and since I had no almond meal I just divided the necessary amount among the gf flour and oats. Despite cooking it in a totally macgyvered tinfoil baking pan, I had no trouble with the cooking. I did put a little tinfoil hat on the bread for the last 20ish minutes because it was looking a tiny bit dark and that seems to have done the trick. The result was a great tasting banana bread with awesome texture, moist and perfectly sweet. I will say my version turned out a little crumbly but I attribute that to my ridiculous substitutions. All in all I think this one is a winner! I will definitely have to try making it properly sometime!

Absolute perfection! I followed the recipe exactly opting for egg, coconut oil, maple syrup, almond flour rather than meal and unsweetened almond milk. I did add 1/2 cup of Enjoy Life semi-sweet mini chocolate chips. I baked it in a 9″x5″ loaf pan for one hour. I also bought all the flours to make the GF flour blend suggested and made a large batch so I can bake with ease. Thank you so much for this recipe. I had been using the same (wheat flour) banana bread recipe for 15 years but due to gluten sensitivities in our family, this is our new favourite. Thank you for this easy and delicious recipe. I look forward to trying the other GF ones.

Yum! Finally a GF recipe that tastes better than the original! I swapped out stevia for the cane sugar and almond flour for the almond meal (couldn’t find at my store) and made these as muffins (less cooking time). LOVE these and will be making again soon! Thanks!

This is a very versatile recipe. I made this last night with ingredients that I had on hand and it was incredible! I wanted more of a dessert than a breakfast so i added a few chocolate chips, and had to make the following substitutions: whole wheat flour instead of gluten free, organic oats instead of gluten free and I didn’t have brown sugar, so i just skipped it and had less sugar over all. It came out a little gooey in the middle, but if i had baked it longer it would have been perfect.
I will be making this again and again!

This bread was amazing!!! Thank you, thank you!! Best GF banana bread I have made. I also made it with a flax egg due to allergies, and it turned out perfect and delicious! I baked it 65 minutes and it was slightly golden on top and perfect in the middle.

Dana — you are a genius. Whatever it is they’re paying you, it’s not enough! My 7-year-old son has been diagnosed with gluten, dairy and egg allergies and he doesn’t eat meat, so your site has been a godsend for me. We’re all eating so much healthier now because of you. I made this banana bread and he LOVED it. Oh! And for those confused about how to get almond meal, I just made my own by taking 1 1/4 cup of raw almonds and throwing them in the food processor until I got a flaxmeal-like consistency. Worked beautifully. Thank you for bringing so much goodness into the world!

Just made this today. Amazingly delicious. We are not gluten intolerant, so will make it with whole wheat pastry flour next time.

I made this bread last night and am very disappointed :(. I used a chia egg and followed the recipe exactly. It rose in the oven but fell when it was cooling. This morning the bread was dense and tough. I baked it for the full time and it was golden/dark brown on the outside. Any idea where I could have went wrong?

Hi! I make this and your pumpkin bread ALL the time. I’m a school librarian and word spreads throughout the school when I arrive with a loaf of one or the other. For tomorrow I threw in some walnuts and some chocolate chips. Yum! The non gf people love it! I tend to make it in smaller loaves so a new one can be cut each day. Thanks bunches for these go-to recipes and helping me coax visitors to the library.

I’ve made this recipe three times, with three different variations! First, I made the recipe as directed using a flax egg. Second time around, I used a flax egg again, but omited the sugar and used a bit more maple syrup for a natural sweetness. Third time, regular egg, subbed melted European butter for oil, baking soda, and butter milk (a bit more dense and rich, with all the gluten free goodness)!! All delicious!!

I made this and the flavor was really good, but it seemed to have turned out too dense. I’m not sure if this is how it is suppose to be. I did substitute the almond meal coconut flour, but I’m thinking that was a bad idea. I looked through the comments and I’ve seen where it was done and used three eggs and 3.2 oz of applesauce. I do wish it was a little lighter… maybe I’ll try again without coconut flour.

Thank you for this recipe! It is my absolute mainstay for a failproof feel good banana bread. I halve all the measurements because I can never finish a full loaf before I goes bad but still use a full egg and it turns out fab. Ive swapped with sugar containing stevia (both brown and caster) and agave syrup so I’ve managed to halve the measurements for these as well!

Not a fan. Waste of expensive ingredients. Cooked on outside pudding like on the inside.

Due to popular demand, I have been making this banana bread every Sunday. I am gluten free, but everyone who tries it asks if they can have more….they can’t tell it is GF. Great way to use up the leftover bananas. The only modification I make is tossing in a cup of frozen cherries. I have a convection oven…no issues with doneness. Thank you!

Really good smoothie I like it a lot this is my favorite smoothie

I make this time and time again and its absolutely delicious! It takes a bit to cook but just put foil over it like the others said. Thanks for the recipe, it’s very forgiving because I don’t really measure ingredients and turns out fab every time for me! The foil helps a lot to put over it because it does always take me about an hour twenty five.

It worked! Best GF muffins I ever had. So excited to try others from you. Thanks

This came out perfectly and the family demolished it so fast!
My only alterations were to leave out the 1/4 cane sugar (didn’t replace with anything), and because i didn’t have quite enough almond meal in the cupboard i used a mix of almond and coconut.
I cooked it in a round cake tin for about 45min. Came out perfectly cooked, perfectly moist, and perfectly delicious! Gluten free baking can be so hit and miss, this was all hit :)

I added some vegan chocolate chips and a little shredded coconut…..yum! Everyone loves this bread, gets “I can’t believe its gluten/dairy free!” raves all the time. I have made this 5 times and its just the best recipe, thanks so much!!

This was delicious! I loved it. I skipped the coconut oil and replaced the sugar/syrup with dates syrup (only half a cup). I added walnuts and it was an amazing addition.

Ummm this was delicious! My company brought over 5 large brown bananas this weekend that I couldn’t look at without thinking, banana bread! So I searched the web and found this great adaptable recipe! Since there was more bananas then the recipe called for I doubled it and was really nervous as it baked. With a few substitutions it still turned out great. Used coconut sugar instead of cane and brown. Used half honey and half maple syrup. Stuck a chia and a flax egg in there instead of two eggs (recipe doubled). Then added pumpkin spice, allspice and a smidge more cinnamon per another comments suggestions. We all loved it! Thanks!