1-Bowl Gluten-Free Banana Bread

Easy to make. Great consistency, but much too sweet. Next time I make it I will try using 3 Tbl. of cane sugar and 3 Tbl. of brown sugar and hope that doesn’t change the texture too much. (I used the smaller amount of maple syrup). It took 1 hour and 5 minutes to bake, which is within the range given in the instructions. We live at 5,000 feet so the extra time might have been the altitude or an inaccurate oven thermometer. I did use Bob’s Red Mill 1:1 baking flour. I have lots of GF flours, but did not have brown rice flour, so I couldn’t make the DIY GF flour blend recommended in the recipe.

Great, Gluten Free dessert.some of my in-laws have Celiac disease and absolutely cannot eat Gluten. This was refreshing with the oats, maple syrup (I also used half Honey), Coconut oil and Almond milk. Hearty and tasty!

THE ABSOLUTE BEST BANANA BREAD I HAVE EVER HAD AND MADE!
I will never make another.

Added 1/2 cup on chocolate chips and a handful of walnuts just bc!

Used Bob’s Red Mill GF All Purpose Baking Flour and Anthony’s Blanched Almond Flour. Ovens vary, mine cooked in 65 minutes.

It is truly a perfect recipe.

I have made this numerous times during quarantine and it’s a house favorite every time! My boyfriend will almost finish the whole loaf in one day! I sub coconut sugar (no cane or brown sugar) and it tastes great! Thank you so much for this recipe!!

I made the recipe but did not have GF flour so I used coconut. Here is how I altered based on other comments. I used 3 bananas (312g). If I had more, I would have used a fourth. I subbed 1.25 c of GF with 1 c of coconut flour. It was an incredibly thick batter and I got nervous so I added 1/4 c almond milk (1 cup total). It still seemed very thick so I added an individual serving of applesauce (4 oz). It cooked for 70 minutes but next time I will try 65. It was dense which I love and moist. I let it sit overnight before slicing and it held it’s shape together pretty well.

Great recipe! I had 5 bananas so I doubled the recipe and ended up with two smaller bread loaves plus 12 muffins. Also, used Pamela’s baking mix as I didn’t have enough all purpose GF flour. This is a keeper!

I am allergic to wheat and my daughter is allergic to almonds, so I used rice milk and gluten free flour in place of the almond meal. It tasted great, especially with butter. Thanks for the recipe!

AWESOME and easy.
Made several times. Added raw walnuts to the batter.

This turned out amazing!

I made a few changes. I used wholemeal spelt flour instead of gluten free. However I doubled it in size, and opted out the oats and 1 cup of the almond flour as I only had a quarter cup left. So in total I used 2 and 1/4 cups spelt and 1/4 almond flour.
I also used flaxseed instead of eggs. Olive oil instead of avocado and I used rapadura sugar because that’s what I had in hand.

In the end it turned out nice and fluffy, the perfect banana bread.

Thanks dana for your amazing recipes. Although I don’t follow the recipe completely, it acts as a good guide when baking and never fails to impress me.

This was mush inside so cooked longer and burned in too but still mush inside terrible

My loaf came out super moist! My bananas were very ripe and I followed the recipe exactly and it was perfect! My entire family loved it. Definitely will be making it again. I read the review where someone added a topping. That would put it even more over the top!

Delicious! We added some chocolate chips as well for an extra treat. For the GF flour I used a blend of cloud 9 and trader joes gf flour and it worked out great.

My go to banana bread/muffin recipe! Have made with both egg and chia egg and both turn out great. Baked muffins for roughly 25 min.

Thank you for sharing this recipe. I am vegan and now currently doing an elimination diet. Thus far, gf breads have been awful-no taste, dense and dry. But this recipe was such a pleasant surprise! Banana bread is a staple for me so I am so glad I came across this recipe. The taste and texture are really lovely. I will be making this again. FYI, I made a few changes: I didn’t weigh the bananas and probably used closer to 4. I increased to 1 tsp of cinnamon, used an egg substitute and coconut syrup instead of maple. I am excited about your gf flour blend so I can try other recipes!
YUMMY!!

Just made these as muffins with a crispy cinnamon granola topping on them (minus the almond meal tree nut allergy) soo good!

I have made a lot of GF banana bread recipes and this one is my favorite yet! I actually didn’t even have the flour blend so I subbed 1 cup oat flour + 1/4 cup flaxseed and it still turned out great. Thank you, Dana!

Made it today, turned out perfect.

Hi, this recipe is so wrong! Too much flour! My batter did not pour! It was thick and disgusting. I think the measurements on this site are wrong! Dry and crumbly bread. What a waste of time and ingredients. Please check the recipe amounts for the dry ingredients.

Hello, I made this banana bread today and it turned out very tasty! The only problem was that it did not cook in the middle, even though it passed the toothpick test. It was like pudding in the center. I baked it for 1 hour 15, and it was starting to get too brown/burned on top. I followed the recipe, using Bob’s Red Mill 1 to 1 baking flour, almond flour, and oats. I did add a splash more almond milk than the recipe stated, because the batter looked extremely thick to me (I am used to baking with wheat flour). I feel that adding the splash of extra almond milk was probably the problem. Perhaps in your instructions you could add a description of the consistency that the batter should have (i.e., thick), so that we who are new to GF baking will know not to make it like a wheat flour batter. I will try it again with less moisture. Thanks for the recipe!

Made it and added some dark chocolate chunks; delicious! Hearty, just sweet enough and beautiful texture!

I made this banana bread today, using a flaxegg and soymilk, also added walnuts and it tasted like heaven! Can’t believe I haven’t tried this before, definitely will do it again! Thank you for this lovely recipe!

Excellent recipe, I added 1 C of dark chips because duh!
Cuts well, nice texture. I will make this again!!

I tried to make this this morning and for some reason after 1 1/2 hours my bread was still dough and uncooked. I am using a convection oven. Is there anything specific that would cause this?

I just made this yesterday and LOVED it. The only thing I added was 1 cup of walnuts. This was delicious and is now my favorite banana bread recipe. Dense, full of flavor, and a lot of texture (not mushy like some paleo banana breads.) The oats really added to the texture. I used gluten free rolled oats, because that is all I had. Thank you for a great recipe!

This was good! I think we needed a little more sweetness, but overall it was very tasty. I’m new to gluten free baking, and my husband has complained about the texture of things I’ve tried. This bread was almost the texture of banana bread full of gluten!

I think I see where this recipe was going! I liked all the ingredients, but as I suspected this was a bit too dry/floury for me. I substituted only 3/4 c flax meal for the 1.25 c almond meal being allergic to almonds. I also added brown rice syrup instead of maple syrup (3tbsp), and cooked for the shorter end of the time suggested. It was just sweet enough for myself, but for baked goods fans I would add more. I was surprised at the result of both of these modifications since I’m at altitude and you’re usually supposed to increase the flour and temp a tad and decrease the sugar a tad.
The number of bananas req’d was on point, as well as the oats. I’d probably play around with adding a little more moisture next time!

This was sooo good ! I make banana bread all the time and this one is now my fav!

I’ve made this a few times and I find that I’m having the same issues as others- beautiful outside and mushy inside!!!

I added chocolate chunks and have made this twice now! Once as a loaf and once as muffins. SO FREAKIN’ GOOD!!

This gluten free banana bread is SO delicious!!!
I made once without the right ingredients and it came out just okay.
I gave it a second chance this weekend with all the right ingredients and voila!!
Best banana bread ever, even better than Starb$$ banana bread.
I will be making this very often for sure :)

If you’re thinking about making this. Do! You are going to LOVE this banana bread! Made it as is, except used a local stores home made gluten free flour. It’s delicious, not dry, AND has the perfect balance of sweetness. Will definitely make it again!

This was incredible. I subbed the gf flour for oat flour and it turned out beautifully. I think I had a slightly higher banana to flour ratio so that might have helped. Super moist on the inside and firm golden crust. Used Flax egg and added chopped dark chocolate and a layer of pumpkin seeds on top. Thank you so much, all your recipes are such winners!!

I made this with a few substitutions and it turned out wonderful. I made this into 15 muffins instead of bread and baked for 30-35min on 350.
Also, I used all brown sugar (1/2c) and 4 tablespoons slightly whipped aquafaba as the egg (i chilled it for a few minutes before hand whisking and adding it in).
I used Bob’s GF blend and added 1.5 tsps arrowroot powder to help with binding.
I read in a gf cookbook that letting gf muffins rest can help, so I tested it out, the first batch (that didnt rest) was a little less moist than the second two (which did rest) all three were great though!
I also added some chocolate chips and they worked great!

I added chocolate chunks and have made this twice now! Once as a loaf and once as muffins. SO FREAKIN’ GOOD!!

This turned out amazing; thank you so much!
I didn’t have almond meal, so I substituted one cup flaxseed meal. I also didn’t have a gluten free flour blend, so I used 3/4 cup oat flour and 1/4 cup coconut flour. I baked it for 1h 15m and it came out perfectly cooked.

I realized at the very end of the recipe that the recipe called for “gluten free flour blend”. I don’t have any rice flours. I subbed more almond flour and some tapioca flour. Hopefully it turns out. It’s in the oven now. I’ll report back.

yum! even more grateful for you guys during this crazy time. made this with just the almond meal & gfree flour since i can’t have oats. oh i also used cane & coconut sugar since that’s what i had. also made muffins instead of a loaf! cut the baking time about in half & made basically a dozen (i’ll have like 2 extra since my first batch was kinda small) great on their own but excited to warm back up w a little butter this week (:

This is the first time I’ve made gluten free banana bread and it turned out wonderfully! I used Bob’s Red Mill 1-1 baking flour, skipped the brown sugar, and replaced the oil with extra almond milk. Baked for 1 hour 20 minutes. It turned out very moist and a nice, mild level of sweetness, we didn’t miss the oil or brown sugar at all. Very quick and easy recipe.

This tasted awesome! Thank you for the recipe! I liked how it stayed moist. I used 4 bananas instead of 3 because I had too many ripe bananas lol and I added 2 eggs instead of 1 by mistake. I also used normal dairy milk. I didn’t add any sugar, I only had around 2 tbsp of maple left at home, and added around 2 tbsp of honey. I think I would have even liked it a tiny bit less sweet, maybe the overripe bananas were the culprits for the extra sweetness.

I followed the recipe perfectly, but found the result a bit crumbly and not very flavorful…

Wow. My last attempt at banana bread was a bust (very wet) but this one turned out great!
My changes (and listed mostly as a future reference for me) were:
I used a flax egg (linseed is flax right?)
I used 3 bananas that might have been bigger than medium.
I used pumpkin seed oil which I was worried about because it’s not a high temp oil ( didn’t realise till after I added it)
I only put in 1tbsp of maple syrup as I was worried about it being too moist with the size of the bananas.
I used linseed meal (perhaps a bit bitter) in place of almond meal and normal plain flour instead of gluten free (maybe a hair less than 1 1/4 cup). And quick oats instead of normal oats.
Lots of changes due to only having what I used available, which made me more nervous, but I trusted my gut on what I did and it turned out great!

Thanks!

Banana bread has always been comfort food for me. With all the chaos in the world right now, I’ve made this recipe twice in the last week. ?
I’ve tried so many banana bread recipes (vegan/GF and non vegan/GF) and this one is hands down my favorite!
I used flax egg, subbed cane sugar for date sugar just because that’s what I had, and only added about 1/4 tsp salt. I didn’t measure the maple syrup but would guess I added 1/2 tbls since my bananas were super black (this is key!). I also added frozen blueberries right at the end. It does take a long time to bake but it’s so worth it.
Pro tip: heat up the banana bread on a skillet using a generous amount of vegan butter, flip to get both sides crispy, then top with flakey sea salt. And if you’ve got a real sweet tooth, add a drizzle of maple syrup. Amazing!

I used almond oil instead of avocado oil, and I only had two ripe bananas, but still eneded up with delicious, moist, fluffy banana bread. I loved that I could mix it by hand in one bowl – it made clean up so easy! Nipa

Excellent moist banana bread. Thanks!

I made this the other day and it was AMAZING! I wasn’t able to make it true to the recipe so it didn’t come out exactly right, but I want to try it again with the correct ingredients because I imagine then it will be absolute perfection.
I was missing almond meal so I blitzed up some mixed nut meal out of a raw nut mixture I had in the cupboard, and I only had quick-oats, not rolled oats. The product of this was muffins that took a VERY long time to cook and still came out just a smidge too moist in the center.
They were still delicious and awesome; my mother in law (who is not GF) has been BEGGING me to make them again. If they’re this good done “wrong”, I can’t wait to see what happens when I have the right nut flour and oats!! :)

OMG, so good! My bananas were very ripe and more than called for (427 g vs 337 g), left out the brown sugar, used orange extract, the upper value of maple syrup and used the melted coconut oil. The coconut oil solidified in chunks after adding the mylk so I microwaved for a bit. Make sure everything is warm or room temp if using coconut oil. The bread was very sweet in spite of no brown sugar and the orange extract made no appreciable difference. YUM!

Susan

SO YUMMY!! I did a few things different though!

I used brown rice flour instead of gluten free bread and instead of almond meal, I just added an extra cup of instant oats (not ground). I also added broken up pieces of pecans and topped with slices of bananas. It was outstanding! Super yummy. Only added 1 tbsp of maple syrup. ❤️❤️❤️ I wish I could upload a photo because they’re beautiful! I made one for me and my roommate and 1 for my boyfriend using the tiny aluminum bread pans from the store and they were perfectly portioned.

This is not your average banana bread… it is so much better. Baked it for 1 hour and 15 mins. I used 1 cup of coconut flour instead of 1 and 1/4 cups of GF flour mix. Used quick oats because that’s what I had. Bobs Almond flour. I used a real egg. Used 4 bananas because the final product was not runny at all. (Must have been the coconut flour, thought maybe my bananas were smaller) but I trusted the commenters saying it would work. And it did. It is hearty, perfectly sweet, and filling. Is delish with butter or vegan butter on top. It has a crunchy crust and moist, delish inside. (Sorry I said moist) Thanks again for another great recipe!

I accidentally bought gluten free flour and had no idea how to bake with it. This recipe was amazing! So yummy and in my opinion the best banana bread I’ve ever made. I add chocolate chips and made it into muffins, baking for about 20 minutes.

So yummy!! Didn’t have enough almond meal so topped off with almond flour and turned out great.

I substituted coconut sugar for the brown sugar, and I didn’t have honey or maple syrup so I did 1 tbsp of coconut nectar and 1 tbsp of molasses. I also added chopped pecans. I had to bake it for about and hour and a half, but it’s delicious!

I love this recipe! My daughter has Celiac, is allergic to dairy and tree nuts, so I modified the recipe. After reading all the comments first, I substituted rice milk for the dairy, and I added about 3/4 cup each more of the oats and Red Mill gluten free 1:1 baking flour instead of the almond meal. I didn’t have gf cinnamon, so I substituted pumpkin pie spice. I used a 12 count muffin lined baking pan and they took about 35 minutes to bake. I have a picture but I don’t see how to upload it. It’s really hard to find good recipes and this is one of them!

Thank you so much for posting this recipe! It was moist and flavorful and came out of the oven looking just like your photo :) Baked it 1 hour and it was perfect. Used coconut flour instead of a GF flour mix along with the almond flour and oatmeal the recipe called for. Subbed a flax egg like other reviewers. Used coconut sugar in place of cane and brown. Delicious and will definitely make again.

Mine came out really gooey even after 1hr & 15min. It’s tastes great and my kid’s love eating it with a spoon! I followed the recipe exactly except for subbing oat milk for almond milk because it’s what I had. I used Bob’s Red Mill GF flour mix. I used a chia “egg” which I always do in baking and never have any problems with… just wondering if you have any suggestions because I’d love to try this again. The flavor is perfect. Thanks :)

This bread turned out great. I had extra batter and made a few muffins with it. Baked them about 22 minutes. Yummy!!