1-Bowl Gluten-Free Banana Bread

This is my first time leaving a comment …
I followed your recipe to the T. Turned out really Great. Loved the taste n texture. Used flax eggs. Thanks a lot Dana!! You are amazing ❣️

This is the best GF banana bread I ever made. I can’t have eggs so I used Just Egg and I substituted the sugar measurements for maple syrup. I also added vegan chocolate chips. It’s the best thing I ever ate. I LOVE your recipes. Thank you!!!!!!

I use this recipe regularly and my family loves it!!! Thank you Dana!!! I usually make it into mini loaves & bake for 25-30min. It’s perfect!!!

This was sooo delicious! I made it in muffin tins and used paper liners. I added a teaspoon of peanut butter to the top of each muffin, and sprinkled with a few mini chocolate chips. They are amazing. I could eat all of them!
I used Sunflower/Avocado oil, honey, and unsweetened almond milk for the options. Highly recommend this recipe! So happy to have a delicious and easy recipe!

I am obsessed with this recipe, it is for sure my go-to whenever I want banana bread! Super easy to add things like chocolate chips or orange zest or nutmeg. About a teaspoon raw honey is plenty sweet for me and I like to use smaller loaf pans (2 3×6) and make the rest of the batter into mini muffins :)

Absolutely scrumptious! I followed the recipe exactly, baked mine in an 8×8 cake pan for 1 hour and it turned out perfectly moist and delicious! My husband loved it even though he cringes when he hears the words – gluten free – LOL! I even made my own almond meal.

Wow, this is so good. Only thing I did different is use coconut sugar. Thanks for another great recipe.

Love this recipe so much I’ve made it 3 times in the last month or so. I sub plain yogurt for the almond milk and double the gf flour mix instead of almond flour as we have someone living with nut allergies in our home. We all love the slightly chewy texture, thanks to oatmeal and the light sweetness. (Tried it this last time with molasses instead of maple syrup and it was also tasty.) Great recipe and easy to make. Highly recommend.

My wife and daughter both have Celiac so wanted to make something sweet on Saturday night and had 2 overripe bananas. Having only 2 bananas, I scaled down the recipe accordingly.
I used a cane sugar / stevia blend for the non brown sugar and left out the maple syrup.
I used canola oil and dairy milk.
The biggest difference was that I did not have oats so used gluten free Fava and garbanzo bean flour in place of oats. It turned out great! Really nice texture.
Wife and daughter (a VERY picky eater) both had some warm from the oven!

Just made this – yum!! Took exactly one hour. I skipped the sugars completely. Added a handful of chopped walnuts. Only had almond flour, so used that in place of almond meal. I used Bob’s Red Mill GF 1 to 1 Baking Flour. I was doubtful …. but it’s great!! This will be my go-to banana bread from now on!

I made this the other day, and by far this has got to be one of my favorite GF banana bread recipes! I don’t have celiac, but am super sensitive/intolerant to gluten and dairy, so this recipe was perfect for me! Most of the other recipes I’ve tried in the past use hard to find nut butters and a bunch of ingredients I don’t always have on hand, so this one was really easy for me to just use what I had in my kitchen. I put some brown sugar and nuts on the top which added a sweet treat to it, but it did make it a little hard to cut because the top would crumble – oh well! I sliced mine and did a flash freeze for about 15 min, then put it in a bag in the freezer and it tasted just as good reheated for breakfast. Thank you for such a good, easy-to-follow recipe for those of us who can’t or don’t eat gluten and dairy.

Love this. Second loaf in the oven now. I swapped out oats for quinoa flakes, used coconut milk and omitted sugars altogether. I used an egg. It was a lovely texture and delicious with butter! The next loaf has soy milk and a pinch more cinnamon. Love this recipe- thank you!

I just made this banana bread today for the first time. It is fabulous!!! My family loved it! My husband, who has celiac, must have told me at least 3 times how delicious it was. Followed recipe exactly except used olive oil for Avacado oil (used what I had). Highly recommend!!!

Thank you so much for this fabulous recipe!!! Utterly delicious.

I subbed all the sugar for coconut sugar (and used 2 tablespoons maple syrup), and as my 3 bananas didn’t way any near the 327 grams I subbed with grated carrot up to 350 grams.

(I forgot the oil but the extra carrot seemed to compensate).

It needed quite a long bake. Browning the top made it SO tasty. But I did cover with foil to prevent burning at the end.

Banana-fection ?

(Oh and thank you for the gram measurements! )

Five stars to this Bread!!

This became a family favorite with the first loaf! I use 1/2 C. Coconut sugar in place of cane and brown sugar. I always use an egg (farm fresh) and I have used both almond milk and 2% with great results. I also like to stir in 1C walnut pieces. I do want to note, mine usually cooks in about 50 min. So, if you smell it check it!

Omg ! I don’t usually leave comments on recipes but this Banana bread was breathtaking!
My husband and I loved it so much it’s going in our “ MUST DO WEEKLY”recipes !
Thank u for taking the time to do this ❤️❤️
Meli

I just made this bread, followed the recipe exactly (just added ½ cup chopped walnuts)
Baked for 1 hour in convection oven…
The outside is slightly crispy and the inside is moist, simply perfect! (Picky) family loves it with vanilla bean ice cream. Thank you for this simple and delicious recipe. Will make again ( :

Made as printed and used your flour blend. Had to bake it almost 1hr 45 and it was still gummy in the centre but did not fall like other recipes. Still delicious but disappointed it doesn’t look like your pic ? my oven is gas so unsure if the temp was spot on or not. Will try again!!

My husband and I love this banana bread! He’s been missing it since he went gluten free. I made the recipe pretty much as is but added about 1/4 cup chopped walnuts. It turned out great.

I sprinkled chocolate chips in the mix just because everything tastes better with chocolate in my opinion. I made this 3x and find it perfect little gluten free interstitial cystitis friendly for me. I use about 1/2 of the recommended sugar and enjoy it very much.

I’ve tried this recipe 3 times now and cannot get it to turn out, even when following all of the directions 100%. Normally I love your recipes! I have to find myself a different banana bread recipe. It turns out under-baked and gummy every single time — I’d have to bake it until burnt for it to not be underbaked. Maybe a real egg is required for this. I don’t know. I tried both a chia and flax egg and tried both avo oil and coconut oil. Doesn’t matter what I do, it won’t turn out anything like your photo at all. Oh well. I’m glad but baffled that other people have had success with this recipe….I’m known as the best baker in my family too, haha. Just can’t make this one work.

This was fantastic even with a few variations and substitutions. I didn’t have any oats so just added more gluten free flour and almond flour. I also didn’t add as much coconut oil and it was still moist. I’ll be making this again and again.

This is the best muffin base. We add frozen whole cranberries and roughly chopped apples.

I have made this recipe so many times I have lost count. I love it! I often sub out the sugars for honey or maple syrup and reduce liquid just a bit for the difference. Just popped another loaf in the oven and used honey this time. Making for our weekly neighbourhood breakfast get together. And yes up before the crack of dawn!.

Good flavor, but way too dry. Also took it out in 55 min as toothpick was coming out dry.

I made this as muffins because I realized too late that I didn’t have a loaf pan. It made about 16 muffins, and I baked them for about 45 minutes, just until the tops started to get some color. I used a flax egg and Bob’s Red Mill GF AP flour, and in half the batter, I added some chocolate chips and walnuts. Turned out perfectly!

This recipe is excellent! It’s been the most tasty banana bread I ever made! The texture is also very good! Thanks a lot for Sharing it!

Was so excited about this recipe but I only put in 1/4 cup of the flours instead of 1 1/4. Don’t be a dummy like me!

My go to recipe every time I make banana bread with a few slight alterations chia or flax or coconut sugar and always tastes amazing ! Thank you

This is our favorite banana bread recipe. We make it regularly and my kid’s love it! Sometimes I’ll add mini chocolate chips for a little treat.

This time I tried adding fresh blueberries and it was amazing!

I also used flax egg….

I made this yesterday and sprinkled organic brown sugar on top as I always do that for extra sweet crunch! I thought this was perfectly moist and delicious and will make again with a little more sugar in the batter if I don’t have very ripe bananas…I used 3 medium white bananas and the sugar content wasn’t enough. Try this ….it is better than any I’ve ever made!

Wow, yummy! Made it tonight and will definitely make it again. I live in Colorado where there is high altitude and I followed this recipe and it turned out great! I did use regular all purpose flour for the gf flour mix. I used avocado oil, an egg, and the brown sugar with white sugar/coconut sugar blend. Thanks for the great find!

I haven’t made banana bread since I had to go gluten free a couple of years ago and this may be even better than the one I used to make. I used a bit less sugar than the recipe called for for personal preference, but otherwise followed the recipe exactly. I will be saving this recipe to makeagain, for sure!

Absolutely delicious! Followed the instructions to a t and it turned out perfectly.

I am not a huge banana bread lover but have found some recipes that are ok. I decided to try yours because it was gluten free and my husband loves banana bread. If I could give this banana bread 100 stars, I would! I love it so much! I don’t think I will ever need to try any other banana bread recipe again. This was amazing! I used just a little less sugar because I don’t like things overly sweet. Thank you for so many delicious recipes! I’m thankful for you! You seem to tirelessly create recipes and they are all so good !

Very simple to put together and Sooooo delicious.
Thank you for the awesome recipes!

I made and it was delicious. Def though next time bake the full hour and 15 min

Put in half the sugar and 2 tablespoons of maple syrup

Yummy!

I’ve been making this recipe for several years and I love it! So does everyone else who partakes in eating it!

This is a fantastic, super easy to make recipe. It came out perfectly, needed just over an hour to cook in my oven. Not too sweet. Absolutely delicious!!! Thank you!!!

I did melt the coconut oil but it solidified again when it joined the other ingredients.

My boyfriend who is GF loved it and couldn’t stop eating! He even said he felt good after! (not sluggish from sugar/carbs – though I put a bit less sugar than recipe said) :)
P.s.: I recommend increasing the size of the starts for rating – it took me some time to find it haha
Ps2: Do you have any plans of having an app? I would love to have it with the option of selecting one or multiple recipes and having a “shopping list” with the ingredients of the recipes + strike/check ingredients already bought! It would make life so much easier and I’d definitely cook more from here :)

I made this today because I was looking for an easy banana bread recipe that was vegan adaptable if needed. I used Bob Mills Almond Flour (super fine ground), I try to stay away from white and brown sugar so subbed coconut palm sugar for the two used (for 1/2 cup), I used the maple syrup but will try subbing Manuka honey next time. I only had 1 cup of almond meal but it didn’t effect the texture. The almond flour gives it a nice nutty flour that I like but everyone may not like. I might try coconut flour next time as well. I used the egg (not vegan egg this time), cooked for 1 hour in glass loaf pan. I used 3 tsp + 1/2 tsp of baking powder. After reading everyones comments on this not sure if that was correct or not but it tasted fabulous and was super moist.

This turned out to be absolutely delicious. I substituted the cane sugar for coconut sugar and added blueberries to the bread. Was delicious, the only thing was I didn’t read the cooking time properly and left it in the oven for slightly too long. Thanks for the easy to follow and quick recipe.

The coconut oil solidifies in cool climates. I had to put my mixing bowl in hot water to get it to get rid of the lumps. I haven’t tasted the banana bread yet but I have high hopes.

I love this recipe! I’m gluten free and allergic to eggs and dairy so this was perfect. I made a huge batch with friends before Christmas and everyone loved it! I made some of the mix into muffins instead of loaves/bread.

I just made another three loaves for New Year’s Eve. This will be a staple in my household.

I love this banana bread and have made it several times!! I don’t always have almond milk at home and so I often do it with regular cow’s milk. I also use coconut sugar as it’s the only one we usually have. I have a batch in the oven right now in a muffin tin! Can’t wait to see how it turns out!

Love your recipes including this banana bread. Always double it to make 2 and freeze the second.
Question: would like to try and use powdered stevia instead of the sugar. Any suggestions to make up the volume lost as the stevia would be 1 tablespoon vs the 1/2 cup of sugar? Thank you

I love this recipe! I don’t add any of the sugar and it’s still delicious. I make this weekly so sometimes I add chocolate chips or walnuts or whatever I’m feeling. My 4 year old loves it too :)

I do not consider myself to be a good baker, but new boyfriend really wanted banana bread so I gave in. I followed the recipe other than using a second bowl to combine the dry ingredients. It was AMAZING! It rose very well and the flavor/texture was really good, too. Thanks so much!

1-Bowl Gluten-Free Banana Bread | Minimalist Baker Recipes
Made this yesterday NO OATS NO SUGAR NO MILK
Added some Greek yogurt
Moist and delicious
Would be better in muffin form
Kids could take to school
Portioned snack

I’ve made this for myself and my daughter and her children. It’s delicious! I love the texture. My grandson ate most of a loaf over a couple of days when I made it while visiting. I’m making a couple of these to give to my daughter for Christmas so that she can freeze one loaf for future need. Thanks for sharing!

This was amazing my fussy 9 yr old loves its, I will be making more

I hate banana bread. Bleh.

BUT I had a few very ripe bananas and DH likes it…so…I made this recipe.

This might have made a convert out of me! It was moist, not too sweet, and it had enough banana flavor. It’s one I’ll definitely make again.
I used a muffin pan, per another poster (22min on 350). They made 19 banana bread muffins, standard size.
Chocolate chips went in a few for me, the rest got a brown sugar and toasted pecan crumble on top.

LOVE LOVE LOVE this recipe. Have made it lots of times and my family devours it in no time! I am the only GF one in the family but they love it. Always buy bananas when I go shopping just in case no one eats them all week then guess what? It’s banana bread time!

So Good I have eaten almost a whole loaf in 2 day by MYSELF….

This is the best banana bread I’ve ever made I did make some adjustments I added one extra tablespoon of oil I actually use grapeseed oil instead of coconut. One extra egg and one extra banana. This banana bread did not last long everybody that came in had a slice and it was gone in no time

I love this recipe and almost always make it into muffins..it makes about 22 muffins for me usually and I bake them at 350 for 20 min. I like to add chopped nuts or chocolate chips sometimes to change them up but I make this recipe all the time and freeze the muffins for me and my family to pull out and eat on the go.

Wow! This is an amazing gluten free recipe! My daughter and I are celiac and we love it! my husband and son are even “stealing” slices as they say it doesn’t taste like gluten free!!
It is so good that it is almost impossible to just eat one slice… and when we look at the calories per slice…. it is a little scary!!!
But still soooo good!!!

Perfect!

Excellent recipe! I used King Arthur’s GF flour blend, vegan butter instead of oil and baked it in a round pan (I’m moving and couldn’t find my bread pans! ?). Even with the changes, it turned out delicious and very beautiful! Thanks for a great recipe!

It’s cooling right now so I’ll have to come back later to comment on flavor, texture and taste.

The baking time is spot on – I used 1 hour and a thin knife came out clean, but the prep time for me was definitely more than 10 minutes. It took 10 minutes just to get the ingredients out of the cupboard and fridge plus the necessary utensils, measuring spoons & cups. It’s easy enough to put everything together though, so don’t be put off by the number of ingredients (14) or the fact that it’s probably going to take longer than suggested by the recipe.

Be back in an hour with the rest of my comments :)

Making this for the second time tonight–my boyfriend and I absolutely LOVE it. I’m in the midst of a dairy/egg/gluten sensitivity test, and my doctor told me to stay away from processed sugar, so this bread is making me very happy.

Subs:
Flax egg–works perfectly, everything sticks together.
GF steel cut oats–threw them in as-is the first time, worked just fine but a little adventure for the jaw. Soaking them this time for tenderness.
Sunflower seed meal (ground in the food processor)–yum!
GF oat flour instead of the gf flour mix, because I had some on-hand from a friend–can’t tell a difference!
Skipped the brown and cane sugars and pulverized five pitted dates in the food processor with the coconut oil for another layer of sweetness in addition to the honey or maple syrup–DELICIOUS.

Someone was worried about the baking powder, but 3.5 teaspoons was just right for me. I LOVE this recipe. Perfect for breakfast or a mid-afternoon snack at work. Thank you for perfecting this amazing, adaptable bread!

This recipe was great! I used coconut flour in place of a gf flour blend, and added a few tablespoons of coconut. It was a little too dense – but absolutely delicious and was a big hit at the brunch I attended. Most people didn’t realise it was gluten free.
I left it overnight to cool before cutting it as it was very crumbly – thanks for that tip!

Sadly this recipe did not work out for me. I am new to baking gluten free, but not baking in general. This recipe took twice as long to cook then stated in the comments. After the initial 60 minutes the center was found to be gooy still. I continued to bake the bread for another 30 minutes, but I am dissapointed with the final product. Wondering if I need to add more flour subsitute next time since I’m baking at high altitiude? Not sure I want to try it a second time.

I made this recipe substituting coconut sugar for brown sugar. I also used oatmilk, and went with the chia egg and avocado oil. It turned out SO perfect- texture and taste !! E

I made it and loved it. Substituted a lot because of what I had on hand. I used flax egg. 0% regular milk. 1/3 coconut flour 1/3 homemade oat flour and 1/3 home ground almonds which turned out more like almond butter. I did Splenda and brown sugar. I used 2 tbs of my friend’s bees’ honey. I love it! Dana and her recipes rock.

Hi!

I made this banana bread tonight and while I loved the flavor, the texture just wasn’t there. The top/crust was extremely hard and tough and the inside incredibly dense. Is that how the bread is meant to be? I was scrolling through the comments and noticed someone commenting on the amount of baking powder the recipe calls for.
Is it meant to be 3 1/2 tsp or 3/4 tsp for the 10 slice serving size? I used 3 1/2 tsp as is written and am sure that must have made a difference,

THIS TEXTURE IS SO GREAT! The oats give it such a good chew! My bananas were super ripe so I left out the maple syrup. I have a slice in front of me now with a big chunk of Kerrygold butter melting on top. Thanks so much!

Great! Love this recipe. I press chopped walnuts gently onto the top before baking. Delish! Even better tasting than Starbucks’ banana bread.

I’ve made this bread many times! My husband and three youngish kids love it! It’s not at all your typical banana bread, much more hearty and less sweet. Mine usually turns out a bit crumbly but we don’t mind. This time I tripled the recipe (!) to freeze in slices for breakfasts, lunches etc. I also added cardamom, ginger and allspice along with the cinnamon…still in the oven but smells great!