You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land. Friends, behold: One Bowl Gluten Free Banana Bread.
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture. Then comes the gluten free goodness: a mix of gluten free oats, almond meal and my favorite gluten free flour blend (which can be subbed out with just about any gluten free blend). This recipe is forgiving in that the type of GF blend you use doesn’t really matter as much since there’s two other dry ingredient components evening things out.
And of course, if you’re not gluten free just sub whole wheat pastry or all purpose for the blend. 45 minutes to 1 hour in the oven and this baby is ready for the taking. I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want. This is what you do want.
A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten free banana bread lovers. Hubba hubba. This bread is: Hearty Perfectly moist Loaded with banana flavor Just sweet enough Spotted with oats and almond meal Slightly nutty Incredibly satisfying Altogether dreamy Trust me, you’re gonna love this bread.
Enjoy! Ingredients 3 medium ripe bananas (~1.5 cups or 337 g) 1/2 tsp pure vanilla extract 1 egg (or sub 1 chia or flax egg – see notes) 3 Tbsp (45 ml) grape seed or coconut oil, melted 1/4 cup (50 g) organic cane sugar 1/4 cup packed (55 g) organic brown sugar 2-3 Tbsp (63-84 g) honey, depending on ripeness of bananas (or sub maple syrup) 3.5 tsp baking powder 3/4 tsp sea salt 1/2 tsp ground cinnamon 3/4 cup (180 ml) unsweetened almond or dairy milk 1 1/4 cup (137 g) almond meal 1 1/4 cup (200 g) gluten free flour blend 1 1/4 cup (112 g) gluten free oats Instructions Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper or spray with nonstick spray. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine.
Last add almond meal, gluten free flour blend and oats and stir. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top. Let cool completely before cutting or it will be too tender to hold form.
Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage. * GOOD NEWS!
Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg. * Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite. *Nutrition information reflects 1 of 10 slices. Hi, I made this recipe but my mixture seemed really dry compared to the picture in the article.
It didn’t pour at all and so I have just smooshed it all into a bread tin. It is 2.5 cups of flour/meal in total, right? I didn’t have meal so used coconut flour instead- is that the issue?
Thanks, Rachael the coconut flour was the issue as it is extremely absorbent. You either had to decrees the amount of coconut flour or increase the amount of liquid. Coconut flour is tricky to work with but oh so good! :) I substituted 1 1/4 cups coconut flour for the almond meal (which I didn’t have).
I used three eggs total and also added 4 ounces of applesauce. Results were very good – thick batter, but moist, tender bread. I used flax meal insteas of almond, and u could use rice milk instead of almond milk. I also added a little Chia seed to hopefully help hold it together better. It’s still cooking but the batter was delicious so I’m stoked!
Omg this was amazing! I couldn’t wait to try it so I cut into it when it was still warm, and it held together great…I think the Chia really helped. I also added a 4th banana bc the organic ones seem to be a bit smaller. Sooo good! Thanks for this recipe This recipe really inspired me to create my own flour out of millet, flax, and almond flour that I dried out after making almond milk.
Did not have any oats, sugar, or honey. Used yogurt, and juice from half a lemon, which acted with the baking powder, thus only using l teaspoon or each, baking soda, and powder. The crumb is scone like, slightly sweet, and oh! so nutritious. Had only two bananas. Thank you for the inspiration again.
It did burn a bit on top, after 1 hour, but was fully cooked inside. Next time I will use more ripe bananas. Love banana bread! Some days I have to convince the kids they really don’t want a banana so that it can stay in the fruit bowl a little longer and get black enough to bake with.
I’ve been experimenting with a recipe and have had banana bread for breakfast each day for a week. Yours looks fabulous! it was so good, although my hubby just got home from work and asked me why there was melted coconut oil in the microwave haha oops, I forgot to add it. and its still good. just not as moist I guess haha. First of all, I just want to say how far over the moon I am that I stumbled across your blog!
I have already tested a couple of your recipes and was thrilled! I’m so anxious to try more! I’ve only recently been introduced to the world of “clean eating” and I am in love. I’ve always been a fairly healthy eater; making sure I get all of my nutrients and whatnot, but I was also eating equal amounts of garbage! I can’t sit here and vow that I will never ever again eat anything processed; that is not realistic for me. I also can’t vow to be gluten free or vegan, but I am making a vow to make better healthier choices when it comes to preparing food for myself and my little family.
So thank you for your awesome recipes and for your pictures that make me drool and for your witty, friendly, funny, heartfelt narration to go along with each. Cheers to you! PS – I love that you words such as “amazeballs” and “hubba hubba”! :) Thanks for the kind words, Bethelda! So glad you found us in the vast sea of food blogs and that you’ve been enjoying the recipes so far. I try not to swear off anything in my diet, because then that’s the very thing I will inevitably begin to want.
As I’ve done that, I’ve found I naturally stop craving the foods that aren’t best for me. I hope that’s the case for you, too! That would be amazeballs. ;D Thanks again for saying hi!
Looks delicious! Is the leftover pulp from making almond milk close enough to swap for the almond meal? I’ve been throwing the pulp away but would rather use it if it won’t mess up the texture of the bread. I’ve been subbing Coconut sugar in this recipe since the beginning and have had absolutely no issues.
I also cut the sugar to 1/4 cup coconut sugar, 1/8 cup brown sugar and cut out the honey all together. It is just as good and sweet. I’m all for adding as little sugar as possible in all my baking. I also tweak the spices a bit and up the cinnamon to 3/4 tsp.
I also throw in 1/2 tsp all spice and 1/2 tsp pumpkin pie spice. My kids and hubby LOVE this recipe. I’ve been addicted to bananas lately! That’s so funny, I had searched your blog for banana bread the other day and just saw the one with butternut squash but decided to wait until you came up with just a basic banana bread recipe. You heard my prayers!
:) Definitely going to try this. Thanks Dana for all this hard work you put into devising recipes. :) Ha! So great.
Thanks for waiting. I figured people would appreciate a classic banana bread recipe. If you ever have any interested in making a vegan banana bread loaf, you can convert my Vegan Banana Crumb Muffins into a loaf!
Hope that helps. This looks so good! I have a paleo banana bread recipe somewhere, but I don’t think it has the loft you obviously got with this one. Also, I have a gluten-free friend who has been craving bread products lately…I’ll have to point her your direction :) Love banana bread.
your picture looks amazing… I don’t even add any sugars as I find using ripe bananas is sweet enough for me. I try to make a GF version, but find it gets too crumbly when I do. I sometimes have to stick it in the freezer to let it firm up. This version definitely has amazing texture. If you let it cool fully it will slice up perfectly. Actually, I think that’s the trick.
Cooling it, then covering and cutting into it the next day. SO moist and delicious! lol Dana, I don’t think your banana bread would last even one minute out of the oven.
my household doesn’t understand the meaning of self control… I think I know what the problem may be, I think I use too much oil, will try yours with only the 3TB. I just happened to have three ripe bananas today so I made this yummy recipe. It turned out awesome!
Hubby and I had it with scrambled tofu, tea and fresh apples for our supper. Here are the adjustments I made; I substituted the egg with a chia “egg” (as we are vegan), I used regular oats and one cup of unbleached flour and 1/4 cup of whole wheat flour. I cut back the salt to 1/2 tsp.
and used coconut palm sugar in place of the brown sugar. This bread had a great texture and wonderful taste. Can’t wait for breakfast!! Thanks for all your great recipes and lovely pictures. I made this last night with a flax/chia seed (ground) with water to replace the egg and it worked perfectly.
My husband couldn’t wait to cut into it so after only 15 min of resting he cut off a slice – beautifully intact and slathered it with earthbound margarine. I am sure the loaf will only last till this afternoon. Thank you for the great recipe! Just wanted to say wow ! Tjis is a great recipe , super moist and light but hearthy at the same time.
I did use my own gf blend that consists of oat flour, potato starch, tapioca starch xantham gum and a bit of almond meal plus the almond meal listed on the ingredient list , added a raisin blend and upped the cinammon to 1 teaspoon cause i looove cinammon in banana bread. Also i have been meaning to tell u guys how much your site has helped me view healthy food in a different more doable way. Your recipes are delicious and healthy , looks beautiful and i love how you always post treats , as i have a major sweet tooth ! Oh and great book by the way :-) keep the great work!!
My son is super-picky and refuses to try anything with texture I’m worried the bits of oats would put him off. Could I grind the oats into flour for this recipe? (Measure, then grind, or grind, then measure?) That would work! I think oat flour and oats measure about the same.
Just add a little less oat flour at first, and then add enough until it looks thick enough. Hope that helps! But if it’s any help, you really can’t decipher the oats once they’re baked.
I subbed in whole wheat pastry flour for the gluten free flour blend, used one egg and coconut oil. I baked it for one hour. The bread is a bit more crumbly than other banana breads I am use to, but after sitting out for one day became more moist.
The almonds in this bread lend a fantastic flavor and made a nice, filling and quick breakfast paired with fruit. I am making this bread today but the resulting batter is very dry. I had to put extra milk and it was not sufficient to bring the moisture back. Modifications as follows: replaced almond meal by coconut flour, almond milk by rice milk and used the flax egg method because of my kids allergies.
Everything else is the same but the ratio of dry ingredients seems quite high compared to the moist ones. It certainly did not look like your beautiful picture where the batter looks incredibly moist. Are these the correct proportions, or did my substitutions result in a much drier batter?
I hope it still tastes good (currently baking), but next time I would greatly reduce the dry ingredients proportion and see if it works better. Thanks a lot for the explanation, I had no idea. I guess coconut flour should only be used in small proportions then. My kids love the bread though, but cannot eat too much of it, it is so dense. I will definitely do this recipe again and find another substitute for almond meal. Thanks for the tip.
I was also thinking of ground peanut. My kids are allergic to all nuts but not peanuts. And my daughter can’t have eggs either, to make things easier. Rachel says March 23, 2014 at 11:12 am I tried the recipe over the weekend, substituting freshly ground whole wheat flour for the gluten-free flour blend and it is fantastic! I omitted the honey since my bananas were super ripe and it was still sweet enough.
Love the flavor and texture. This recipe is definitely a keeper!! I made this the other night and it was gone the next day!
It didn’t even last 24 hrs in my house. It’s such an easy and simple recipe that I can make anytime. My preschoolers have already asked that I make this everyday! Thanks for another great healthy recipe! I’m a bit confused about what to sub out, since I’m not gluten allergic but wanted to try this anyway: do I sub out the oats + almond/gf flour mix – or do I keep the oats and sub for the rest of the flour types? Thanks :) I am glad that I stumbled upon this blog!
I am all about healthy eating and although I don’t follow a vegan or gluten free diet I love to try recipes like these. Bananas are my all time faves so this banana bread looks yummy! Can’t wait to try it, thanks. Hi Dana, I love, love your blog, bravo! I’m making this today and will be adding cacao nibs and hemp hearts. Question for you, what is your favorite commercial GF flour blend, or do you prefer making your own?
have a delicious day! dev OM Chef As for right now I make my own, which I share in this recipe. I’ve only tried a couple commercial brands, one being the Trader Joe’s brand, which I liked. I do prefer making my own though, because I find they vary depending on the recipe!
Hi Dana, The bread came out fabulous! I added a splash of dark rum in addition to chopped almonds, cacao nibs and hemp hearts, and went vegan with flax ‘egg’….I also coarsely ground 1/2 of the oats I was hoping maybe some new commercial gf mix had caught your eye, but hand blending seems worth it overall Perfect!!! I was just searching for a gluten free banana bread recipe, so far since going gf I haven’t made my own recipe (lazy) and haven’t liked any I’ve tried so far. Making this NOW. Oh and the coconut oil, even better since I was looking to make it dairy free. Okay made a double batch and baked it as 3 loaves, although I accidentally tripled the sugar.
We love it, friends stopped by, they loved it. Passes all tests. Oh and I used coconut cream in place of the milk, worked fantastic.
Thank you so much for this recipe. I made it this morning and really love it. I used regular unbleached flour instead of gluten fee. I used my blender to make the almond meal and the size of the pieces was varied and I left it that way since the smaller pieces looked like they would soon turn into almond butter. The bigger pieces were a delight in the bread. You were able to use so many bananas without ending up with a mushy texture!
I was surprised. This is going to be my go to BANANA BREAD! I had this bookmarked to make for our families beach trip and I did the trial run today and OMG! It was YUM! Soooo cannot tell this is gluten free!
I subbed out 1/8 cup Truvia baking blend instead of the cane sugar, left out the honey, and subbed unsweetened applesauce for the oil. The texture is PERFECT, however it is a bit, not exciting. I’m going to try out the additions others have recommended and sub out coconut cream for the milk and coconut sugar for the brown sugar.
And add walnuts (my mother doesn’t consider it banana bread without walnuts) and nutmeg. I think I am even going to do the flax seed instead of egg and make it gluten free, egg free, dairy free, and delicious! Thank you for this! GF bread is often SO wrong in texture that it’s great to get one that isn’t!
I have celiac’s disease and it has been difficult to find a really delicious and gluten free banana bread, this recipe is over the top wonderful!! So easy to make and is very moist and flavorful. Thanks so much for sharing.
I was making a whole wheat banana bread before I found this but I have been trying to go gluten free as my stomach feels MUCH better without wheat. I am sooooo glad i found this recipe! I just made it last night and the loaf is already half gone…my fiancé said this is the best recipe I have made hands down. Thanks so much for this awesome recipe– EVERYONE needs to go make this….NOW! I made this Banana “nut” bread today, for a ladies group that meets at my home.
I am gluten free but they are not, so I was hoping it wasn’t too “odd” tasting to them. It came out wonderful! I added 1 cup of walnuts; I was worried it may be crumbly but it sliced just like or better than my old wheat Banana Bread recipe. I was so pleasantly surprised! I used 1/4 C. Coconut sugar in place of white sugar and followed the recipe except I used real butter and milk, so it wasn’t vegan.
Very good and fairly “low sugar””. I will check out more of your recipes. Thanks! My 18 year old niece has recently been diagnosed with several allergies and food intolerances, including dairy and gluten. She has really had a hard time finding recipes for favorite foods she can no longer eat, which includes banana bread. I.