Three bananas. One Bowl. Zero gluten. Let’s do this.
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!
- 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
- Preheat oven to 350 degrees F (176 C) and line a 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.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite.
*Nutrition information reflects 1 of 10 slices.
Averie @ Averie Cooks says
Gf and with the oats, and the honey and brown sugar, and one bowl, and that big crackly top from heaven…oh this is awesome! pinned to my banana bread board…I love banana bread. SO much!
Dana Shultz says
Thanks Averie! I don’t remember how many bananas your recent banana bread recipe had but it was MINDBLOWING. You’re my banana bread hero!
sue.kavanagh says
I have tried this receive but after an hour it was burnt on top and not cooked in the middle (cooked at 175 C) very disappointed :-(
Dolores says
When the top looks “done” (lightly browned), place a piece of foil over the top of the bread. You don’t need to secure it. This will help the inside cook while keeping the top from darkening too much.
Rachael says
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
Holly says
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! :)
Lilac says
With coconut flour you always need to add extra eggs. It’s just drier. You may have to play with your egg/coconut flour ratios to get a good batter.
christine Whitfield says
I love this Banana Bread, I also add organic coconut youghurt and fresh sliced strawberries, so yum.
marty says
Can you freeze thisBread?
Janie says
Yes but it does make it drier
NOYB says
Put stuesel on top!! vunderbah!
Cecelia Masters says
sounds Yummy
Dee says
Can I make these as muffins? Baking time?
Jess says
I just made cupcakes with recipe. I cooked then at 350 about 35 to 40 min.
Randi says
I had some left over batter and made some mini muffins! Yum!
Jess says
Just made the banana bread but in a cake pan and cup cakes. How long should they cook at 350?
Holly says
I really want this bread to be in my life. I am sadly allergic to both gluten and almonds . Do you have a recommendation for what I could use instead of Almond meal?
Dana Shultz says
Hazelnut meal or walnut meal!
Chas says
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!
Chas says
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
Easy, Healty and Yummy says
wow, this is great option for gluten free diet.
la domestique says
I always crave banana bread as winter melts into spring, and this recipe looks delicious.
Lisa says
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!
Dana Shultz says
Ha! Brilliant trick. Hopefully your kids recognize the benefit of waiting ’til bananas are overripe. Hope you enjoy this recipe, Lisa!
Nicky says
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.
waida says
hi.. i would love to try this recipe out but im out of milk at the moment. is there anyway that i can skip it? or substitute with anything else.
thanks
Julia herman says
What is your absolutely best banana bread you make?
The little mouse asked one day.
Julia
Maryea {happy healthy mama} says
Such a beautiful loaf! Nothing is better than warm banana bread. Nothing.
Katrina @ Warm Vanilla Sugar says
YES! Let’s do this!! So excited for this recipe!
Tieghan says
Banana bread of any kind excites me, but one bowl! Heck yes! :)
Bethelda says
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”! :)
Dana Shultz says
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!
Ceara @ Ceara's Kitchen says
This looks amazing ! Too funny, I just baked (an hour ago) some gluten-free banana bread :) Going to save this recipe for next time! :)
Dixya @ Food, Pleasure, and Health says
i am smitten by this bread..now only if i could have slice.
Caitlin says
the texture looks phenomenal! i love the low sugar amount, too. i can’t wait to make this.
Dana Shultz says
The texture IS perfect. I hope you give this recipe a try, Caitlin!
Julie says
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.
Dana Shultz says
I would think so, but no guarantees as gluten free recipes can be finicky sometimes. As long as it’s been dried, I think it should work, though! Great question.
Eleanor says
I am a coeliac so follow gluten free diet and I can’t eat gluten free oats as i react to them what can I use instead xxxx
Maddie says
What about quinoa flakes
Zoe says
Yum! How do you think it would turn out if you substituted the sugars with Coconut Sugar?
Dana Shultz says
Probably well, though it will likely affect the texture since I mixed wet and dry for sweeteners. If it appears too dry, just add a little more liquid. Hope that helps, Zoe!
Emily says
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.
Ashley says
I was planning on doing the same. Thanks for letting us know it works =)
Sandya says
I find my resulted bread a bit too sweet; however, I use *very riped* bananas. I will try your modification next time for sure!
Stephanie says
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. :)
Dana Shultz says
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.
Melissa @ Nourish By Melissa says
Ah do I ever wish this was in my oven right now! There is nothing better than fresh, homemade banana bread….
Tammy says
Will for sure try this. Son can’t eat eggs so I usually use flax and applesauce as sub. Will let you know how it works.
Leigh says
Yes pls do! I can’t have eggs either but won’t be able to test anytime soon!
Dana Shultz says
Thanks Tammy! Do report back.
Kate @Almond Butter Binge says
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 :)
Dana Shultz says
Please, do! Thanks Kate :D
Laura Dembowski says
This banana bread looks crazy good! i can’t wait to try it!
Marcella says
Wow! Thank you for sharing this recipe! Definitely bookmarking and trying this weekend.
Dana Shultz says
Yay! Let me know how it goes :D
Stefanie @ Sarcastic Cooking says
Wow! Amazing as always!!! That picture of the brown sugar is simply stunning!!! I would seriously hang that picture in my house!!!
Dana Shultz says
ha! Thanks Stefanie!
Grace says
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..
Dana Shultz says
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!
Grace says
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.
Dana Shultz says
Ha! OK. Well, fair enough. Take a crumbly slice the first minute it’s done. But then have a substantial piece the next day. Enjoy!
Angelica says
What if it needs to be nut free – so no almond flour – what would you replace it with?
Dana Shultz says
Add more oats, some flax seed and some more GF blend to compensate. Hope that helps!
Melanie | Melanie Makes says
I was going to say that I have bananas in our bowl that look perfect for this recipe… but then I spied your photo and now say your genius with your binder clips!
Dana Shultz says
Thanks Melanie! It’s a tip I learned from Jules of Stone Soup!
Yvonne (Bread Fun) says
Awesome website GF bread it looks Scrumptious just need a cold glass of milk. I am going to try this recipes I love it. Fantastic!!!!!
Kim says
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.
Dana Shultz says
Yay! Thanks for sharing Kim. I’m so happy to know it works with a chia egg. So glad you enjoyed it!
Lily (A Rhubarb Rhapsody) says
Yum yum! The fact that this is a “one bowl” recipe just makes my heart sing!
cheyenne says
this sounds so good! definitely have to try it, i love banana bread :)
xo, cheyenne
Robin says
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!
Andrea Lauridsen says
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!!
Dana Shultz says
So glad we could inspire your healthy cooking! Thanks for sharing, Andrea. So glad you enjoyed this recipe.
Karen says
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?)
Dana Shultz says
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.
Danae Halliday says
Love love love this for so many reasons! It’s made in one bowl, it looks so moist, it’s gluten free, and I just love that cracked top! Beautiful!
Jennifer says
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.
miss agnes says
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.
Dana Shultz says
Coconut flour is probably the culprit. It’s like a sponge in recipes and almond meal is not. That’s probably why it was bone dry.
miss agnes says
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.
Barb says
For coconut flour you have to use extra eggs!
We’ve used flake coconut in banana bread recipes, maybe that could sub for the almond flour without drying out the batter? It’s something to try.
miss agnes says
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
Are there alternatives to the almond meal?? Like Coconut flour ( plus extra liquid) ? or Buckwheat? … I find Almond flour Very Very pricey!
Looks Delish tho :D
Lynda@Me and My Pink Mixer says
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!!
Dana Shultz says
So glad you enjoyed this, Lynda!
Andrea says
Hey! I was wondering if you know of a substitute for the almond meal? I’m allergic to nuts & my boyfriend cant have gluten! Also, I’m assuming soy milk would work fine also? CANT WAIT TO TRY IT!!!
Dana Shultz says
Yes, soy milk would work fine. As for the almond meal, perhaps sub ground peanuts? Or use a mix of more oats/flour blend. Hope that helps!
Grace says
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!
Dana Shultz says
Yay! Glad you and your family enjoyed this, Grace!
Maria says
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 :)
Dana Shultz says
I’d keep the oats, just do regular, and the almond meal if you have it. Just sub the GF blend for all purpose or whole wheat. Hope that helps!
Danny says
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.
Dana Shultz says
So glad you found us, too Danny!
Liz says
Nice recipe. Thank you.
Anna Shah says
Dear Dana,
This recipe looks amazing. But could you suggest a substitute for the oat (not buckwheat). Thank you. My daughter and I are oat intolerant.
Thank you.
Dana Shultz says
I would just compensate with extra almond meal and GF flour blend. Hope that helps!
zoe says
This recipe looks amazing and I can’t wait to try it out. I’m wondering if I should Xanthan Gum to the GF flour blend?
zoe says
Sorry I left out the word ‘Add’
Hannah says
I love your blog! It is amazing. Your photographs are perfect. I’m a minimalist, so to come to your blog and see your photos is perfect. They are beautiful. Thanks for the awesome recipes!
Dana Shultz says
Thank you so much for the kind words, Hannah!
Fruitdragon says
Thank you for not poisoning us. Almost all foods are poison. Love your work. Keep it up.
Seryeong says
I can’t wait to try out the recipe. It looks sooo good. Can I sub the oats for chopped walnuts instead?
Dana Shultz says
It sill definitely make the bread a bit more dense, but I think that would work! just play with your GF flour blend to get the right batter consistency.
OM Chef says
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
Dana Shultz says
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!
OM Chef says
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
Yamir says
Ive got this beauty in the oven as we speak. Cant wait to try it. Thanks for an awesome Recipe. I Will sure be sharing it!!!
Barb says
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.
Barb says
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.
jen says
yum, if i make these as muffins (aiming for about 16 min), how long do you think they should go for and what temperature? thanks :)
Dana Shultz says
Use this post as a reference! Should be close.
jen says
yes, they turned out great. More towards the 17 min side instead of 22, but I got 18 muffins from it.
Leah says
We are but free. What can I use instead of the almond milk and almond meal? Thanks in advance!
Sonya says
I’d be curious to know if the almond can be replaced with Coconut meal and coconut milk!
nicole says
Quick cooking or regular oats? Assuming regular?
Pamela says
Hello, I have been looking for your ‘go to’ flour blend. Could you tell me please what the ingredients are. Thank you !
Dana Shultz says
I believe i linked to the blend in the recipe box. But I use brown rice flour, white rice flour, tapioca flour and potato starch.
Carol says
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!
Dana Shultz says
Yay! So glad you enjoyed it, Carol!
Sarah says
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!
Jade Rose says
This is the first gluten free bead I’ve had where it’s not crumbly and obvious that it’s GF. It’s so moist and delicious! Thank you! Making my second batch now ;)
Nicole says
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.
Kate says
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!
Dana Shultz says
Yay! Thanks for sharing, Kate! Glad you enjoyed it!
Carri says
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!
Laura Russell says
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 was determined, so I searched and found your blog. I made this for her while I was visiting yesterday, but she did have a chance to sample the bread before I flew home today. This is the text I had from her when my plane landed: “Oh my goodness. This banana bread is delicious!!!!!!! The bread is so so so so so so so so so so so so so good.” Enough said! Thank you!! I can’t wait to try other things from your blog and send them to her!
Rochelle Bostrom says
Dana – I want to thank you! I was an avid baker as a child (made my first sheet of baklava at 10 years old!) and loved spending time whipping up decadent treats. As I got older though, and had a child – the thought of feeding my daughter sweet desserts or breakfast items made with white flour, sugar and butter just didn’t sit well with me. So I gave of my love for baking. I did have a brief flirtation with other ‘healthy baking’ cookbooks but found the ingredient lists and complicated (not to mention expensive) recipes to be not worth the trouble. Then, last week, when looking for a healthy, simple banana bread recipe (My husband is Gluten-Free so it’s been trying to make everyone happy around here!) I stumbled upon your lovely site! After having great success with this fantastic recipe – I HAD to try a batch of the Peanut Butter Cups – also a huge success! We used the leftover peanut butter/coconut cream as a ‘butter’ for this bread btw. I am very much looking forward to trolling through your amazing recipes and beautiful site – Congrats and thank you for doing us all such a great service!
Jenny says
I just made this with regular flours, 2% milk, some applesauce + bananas (only had 2), and a flax egg. I added walnuts and baked it for an hour. It was great! Thanks for a good recipe :).
amanda says
3-5 teaspoons baking powder…?
Dana Shultz says
3 1/2 tsp. It says 3.5
Amanda says
LOL! Yes- it IS 3.5! I didnt have my “ol’ lady” glasses on & my arm just isn’t long enough anymore!!!
This was a HUGE success @ my house!
& YES no matter how tempting wait until.it cools to slice! I made 2 small loaves & my grown son couldn’t wait… ; 0)
Thank you so much for sharing this!
Elizabeth says
I just baked this and it turned out great, with a rather dense moist texture that I really like. I like the variety of flavours here, this is different from banana bread recipes that just keep it really simple. I didn’t have coconut oil so I used about a quarter cup or so of butter, and I used only brown sugar. I added chocolate chips too – to encourage my ten year old daughter to give a gluten-free banana bread a try! I think she’ll like it. Next time I’m going to try with less sugar or maybe substitute just honey – this turned out quite sweet (for my taste – but I still love it) and I’m interested in trying it with a bit less of the sweet ingredients. I will definitely try some of your other recipes. Thanks!
Cait says
Not only is this recipe delicious, it’s *incredibly* forgiving. I had two overripe bananas and some quickly spoiling blueberries that I was loathe to throw out, so I surfed up a GF, vegan banana bread recipe. I started on the recipe without really checking what I had on hand, or how much, and ended up making several substitutions on the fly. It still turned out FAN-TAS-TIC. I can’t believe how great the texture and flavor are. Here are the subs I made, just in case anyone’s wondering how much they can get away with :o)
– Used only 2 bananas and a little warm water to aid the mashing process
– Used chia instead of egg
– Had no brown sugar on hand, used 1/4c cane sugar and 1/4 c blackstrap molasses, plus a little extra to sub out the honey (no honey on hand either!!)
– For some reason I was compelled to use 4tsp baking powder, I’m such a spaz, it’s a wonder anything I bake ever turns out edible
– I see measurements more as “guidelines…” LOL so I probably used about 4TB melted coconut oil
– Flour: Used 2c almond meal, 1/4 c rice starch, 1/4c corn starch, and this is the funniest sub IMO, only had 1c oats so I used 1/4c of granola and crisped rice cereal instead! LOL
– Tossed in about 1 1/2c of blueberries before baking
– Baked in muffin tins instead of loaf pans for about 15min
I think that’s it. And despite my mangling the recipe beyond recognition, it turned out absolutely stellar. I credit the recipe with being flexible and myself with pure DUMB LUCK! :o)
christa says
Wondering about subs for the flour blend here. I see someone above added more almond meal and used rice and corn starch and granola. Crazy sub, but sounds like it works. I wonder if I could sub arrowroot powder for rice starch? OR any other GF substitutes for the GF flour blend? Could I use more almond meal, or coconut flour? Any thoughts/ideas? Thanks!
Cait says
Hi there!
If I were you I’d use corn starch instead of the rice starch because starches are more absorbent than almond flour. If you used all almond flour it might turn out a bit mushy? Coconut flour is ULTRA absorbent in my experience so it might affect the texture, but it might not! I think this recipe is pretty flexible :o)
kara says
I am dying to make this but I don’t have almond meal. What could I use instead ?
Dana Shultz says
You can just sub extra oats and GF flour blend! Or any other nut meal, such as pecan or walnut!
Caroline says
Just made this with my kids this morning for my birthday. We shared big slabs of it for lunch and I have to say this bread is legitimately delicious. We really struggle to find gluten free baked goods that are delicious. This one hit the spot. Thank you so very much!!
Dana Shultz says
Thanks Caroline! Glad you all enjoyed it!
Ruth says
Hi there, I’m new to your wonderful site and wanted to thank you for this, and the other amazing vegan gluten free recipes…I made this with the flax egg and subbed all sugar/honey for 150g coconut nectar…it’s gorgeous! I made it late last night (as it’s very warm here in the UK at the mo) and left it to cool overnight and like santa leaving a gift for me, there it was this morning waiting for me! Perfection! It went very well with my morning hot chocolate in bed :) Again, thank you and keep up the good work ;)
Dana Shultz says
Thanks Ruth! So glad you enjoyed it!! xo
Lisa says
Another review…..I stumbled across your blog looking for a gluten free banana bread. Although I have already made my stand-by banana bread recipe, adapting it for gluten free, I wanted to try something new.
Well, this one is a keeper! I used organic eggs and milk (we’re not vegan) and coconut oil…my own gluten free blend (from another blog, sorry) but otherwise, everything else was the same as the recipe calls for.
I baked it in a stoneware bread pan for 1 hour 10 minutes and let rest for 30 minutes in the pan, then 1 hour on a wire rack before cutting into it. This is really a full-flavored dense-but-not-heavy banana bread. It will now replace my old recipe which had a lot of oil and sugar in it…this one is so much healthier, and gluten free besides.
Thanks!!
Monica says
I made this because the pictures look so incredible. Turns out the bread itself was equally magnificent. And now I plan to cook my way through all your recipes because everything looks so irresistible. Thank you for gracing the internet with such a beautiful site!
Dana Shultz says
Ah, yay! So glad you enjoyed it. Thanks for sharing, Monica!!
Mary says
i wonder could u advise me of a gf flour mix that would contain no wheat rice almond or potato as ive to eliminate these from my diet which i could use to make your banana bread . thanks
JanTT says
Has anybody tried to use cornmeal in this recipe?
tom says
I am not sure what went wrong but after 1 hour 10 minutes this bread was like rubber. :(
jls says
Did you maybe overmix it, Tom? Quick breads can get tough if you’re not careful.
Yoli says
A search for “Vegan Banana Bread” brought me to your beautiful site & this gorgeous recipe. I love that you included oats in the recipe. I am wondering how, if possible, I could incorporate peanut Butter in this recipe? Any ideas?
Thank You!
Dana Shultz says
I actually did that here!
Kelly says
Excellent! Best GF banana bread I have made or tried.
Debbie Fecak says
Just are the vegan version for the second time in 3 weeks! This recipe is sooo good!
I slice, package & freeze. Then I take 1 slice at a time out to enjoy! Thank you for another divine recipe!
Denise says
Thank you for this recipe! My first success with a tasty GF bread. Only wish I had added dark chocolate chips. I didn’t have almond milk so used unsweetened low fat soy and I didn’t have almond meal so made my own pistachio meal. Delicious, quick and easy.
Kendell says
I made this banana bread yesterday, and it is so yummy! The almond meal makes the bread perfectly nutty, and it’s super moist. This will definitely be my new standby recipe for when I have a few ultra ripe bananas!
Dana Shultz says
So glad you enjoyed it, Kendell!! Thanks for sharing :D
Stella says
I just made this and absolutely love it. I substituted 2/3 cup of brown sugar for the other sweeteners, and also used 3 tbsp melted butter instead of oil. It’s got a lovely texture and flavour. I will make this one again. Thanks so much for sharing it. :)
Ella says
Do we need to add xantham or guar gum to the GF flour? BTW recipe sounds amazing – I can’t wait to try it out!
Dana Shultz says
You can but since the bananas are binding, I don’t find it necessary. In other words, it wouldn’t hurt but it’s not vital!
Ella says
Thanks so much for the info!
ben says
I can’t wait to try these but I don’t have any almond meal or almond milk. Can I use soy milk instead and leave out the almond meal, you think?
Dana Shultz says
Yes, you’ll have varied results though. Up the amount of oats and gluten free flour to compensate for the almond meal. Hope that helps!
Sab says
Can I use just the brown rice flour instead of the mixture?
Thanks!
Taylor says
I made this a few days ago, and it was AMAZING! I would eat it every day if I could. I currently have a plethora of zucchini coming out of the garden, and I would like to incorporate it into this bread. Does anyone have any ideas of how I could do that? Maybe just increase the flour?
Dana Shultz says
Try this recipe!!
Kaate says
So I have a kiddo allergic to soy, gluten, dairy, egg and almonds. I know, the pits, right?! Anyhow thinking we can use your sub for egg, and rice milk for the milk, but any suggestion for substitute for almond meal? Do they make another nut meal or maybe more GF flour? Would love to know any suggestions or ideas! Thanks!
jls says
Kaate, you could try subbing hazelnut meal, which has a similar texture. I’m pretty sure that Bob’s Red Mill does a hazelnut meal that you should be able to find in a grocery store with a good Gluten-free section. Good luck!
My question: can anyone confirm whether the almond meal should be packed or loose? I’m hoping it won’t make a difference this time around, but I’d like to know for future efforts. Thanks!
Karley says
I just food processes almonds and some pecans as I didn’t have the full amount of almonds, worked like a charm!
sc says
Love your recipes; this one especially! Super easy and really good! I made these vegan style and substituted the egg with flax and the honey with agave syrup (honey is not vegan). I would definitely recommend! :)
Deborah says
I love your one bowl Gluten free Banana Bread!!!! My husband who doesn’t like anything health has eaten half the loaf!!!! Thank you :-)
Dana Shultz says
That’s great news! So glad your family is enjoying it, Deborah!
January says
I really need some help! !! I really want to make this bread, however this is the second time I have messed up and not sure where. For some reason my batter comes out really thick…any shuts to where ive gone wrong? ?!!!
Dana Shultz says
Not sure! Did you change anything? What’s the batter look like before baking? If it’s too thick, thin it with some almond milk…
Kari Fox says
Wow very delicious. I will be making again and again. i used coconut sugar instead of brown sugar, added walnuts and dark chocolate chips, which of course just made it even more scrumptious. thanks for sharing!
Dana Shultz says
Great! so glad you enjoyed it, Kari. Thanks for sharing your changes! That’s always so helpful to me and other readers. Cheers!
laura says
Hi,
I am ready to try several of your recipes but noticed I first have to make the Gluten free “flour blend”.
I am not up to making my own potato starch and cannot find it in my area.
Can I substitute corn starch since I don’t have any corn allergies.
Let me know so I can start baking!
Thanks,
Laura
Dana Shultz says
You should be able to do that, with varied results, though. Otherwise, look into ordering potato starch online!
Sharon says
Try subbing in arrowroot starch or flour for the potato starch. I do that when I make the gluten free flour blend from America’s Test Kitchen. So far I’ve been pleased with it. The recipe is on their website. I haven’t tried the gf banana bread yet, but will as soon as I can keep a few bananas long enough for them to start to turn black.
mackenzie says
This was very tasty but was still gooey after and 1 hr 15 mins. also after 15 more minutes. I wonder how long? I am using a gas convection oven. I don’t get it. I didn’t use Oats but Coconut. Not sure what happend.
Dana Shultz says
It could be the oats. Not sure!
sheryl says
I am always looking to improve my GF banana bread with healthier ingredients. I tried this one based on the reviews and the ingredient list. I’m not sure what happened but it had a terrible aftertaste! Could that be from the coconut oil OR almond milk? The texture was perfect so I was very disappointed. The almond milk was plain unsweetened and brand new, but the coconut oil was not a fresh jar, maybe it was spoiled. What do you think could have caused such a bad aftertaste?
Dana Shultz says
Hard to say! It could’ve been the coconut oil if it was spoiled. Not sure since you’re the only one who’s said that so far!
Christina says
I didn’t have all of the flour to make your flour combination, and I had no almond meal so I just added more oats, but my flour amount looked Way too much compared to my liquids.. And the loaf is very very clunky and a little hard. definitely think I did something wrong! How much flour is in your combination in total? I only used brown rice flour and tapioca! Will try round 2 tomorrow… Thank you :) x
christina says
sorry for the double post! about to attempt round 2.. just about to run out and buy some gluten free baking powder and more oats. am i right in thinking your total amount of gluten free flour blend equals to around 350 grams in english measurements? it just seems like such a huge amount in comparison to your photos, but I guess they were taken in moderation!
christina says
OH MY GOSH TRIPLE POST. I JUST REALISED I USED THE WHOLE AMOUNT OF FLOUR BLEND AND THE RECIPE SAYS ONLY 1 1/4 CUP. HAHAHA! oh dear dear dear.. i’ll update you in a couple of hours with my turn out…
Rita says
I just attempted to make this bread and it was awful!!! Gooey clump with a very bitter aftertaste. Pretty bummed because the ingredients weren’t cheap & it went straight into the trash. Will stick with Elena’s GF recipes.
Dana Shultz says
Rita, that’s so bizarre! 99% of people have had success with this recipe so I’m not sure what went wrong. I never want people to waste supplies! That’s the worst. If there’s any questions you have regarding what might’ve happened, I’d love to help you troubleshoot. -Dana
Karley says
This was great! I’m not GF but love to mix it up now and then! The true test will be when hubby gets home to try! Only thing I changed was using my own GF flour mix (Robin Hood) and used a mix of almonds and pecans for the meal. Great results! Only thing I would do differently is add something like chocolate chips, berries, or a crumble on top (maybe melted vegan butter and coconut) just for an extra oomph!
Lorie says
Hello. I was wondering what the 3.5 meant for baking powder. I wasn’t sure how much baking powder to put in because I am unfamiliar with that symbol. Can someone please help? Thanks. I liked the recipe very much except I put too much baking soda.
Dana Shultz says
teaspoons!
Lorie says
I know that it was supposed to be teaspoons. I thought that 3 and 1/2 tsp seemed like a lot of baking powder. And the use of 3.5 threw me because all of the other measurements used fractions but the tsp measurement was decimals. That is why I questioned it. Thanks.
Evy says
I had the same struggle. I pondered over it for over an hour. I was trying to use this as a substitute recipe for one that I wrote out and now can’t find. It turned out just as Rita commented in August; dry, bitter, awful. I should have known from the inconsistencies. I wish I read these comments first. It should probably be just 1 teaspoon, like many other recipes. Thanks for trying to get that cleared up. Too bad they stopped checking. Oh well.
I’m not going to rate this. I had to start all over when I saw that I’m only allowed to rate it a 4 or 5.
Tina says
You continue to amaze me with all the awesome recipes thank you for this one it was excellent :) next time a cuppa chocolate chips I am sure will kick it up a notch
Katie says
Hi, do you know the weight of the dry ingredients – flour blend, almond meal, oats? I am the worst gluten free grains scooper and measurer…the only recipes that turn out for me have weights of these items:-) thanks!
Dawn says
What could I sub for bulk, since I’m sugar-free as well? Sugar-free to me is no honey, no agave. Only stevia for sweetening. Thanks for any help with this!
Nicole says
Love this! But would it still work if I substitute the almond meal for coconut flour?
jaime // the briny says
I made this using flax eggs for our vegan houseguests over the weekend and it turned out great! it came together and baked up beautifully. I think next time I’ll wait until my bananas are super ripe and use a touch more oil, trying coconut instead of grape seed. I loved what the whole oats did for the consistency of the bread; it felt really wholesome and perfect for breakfast.
thanks for a solid recipe! I made three other vegan + gluten free loaves from different sources before this one and they all flopped horribly, so I’m super happy to have found something reliable and delicious. cheers!
Jamie says
Ok so two questions…1) how can you make this without the almond meal? I’m allergic to nuts but not coconuts. 2) who designed your blog? I LOVE it!!
Dana Shultz says
Thanks, Jamie! 1) I would add a mix of more gluten free flour blend and oats to compensate. 2) John did! And our friend Holly did the logo and ads.
Caitlin says
Wow so many comments:) Is there a way to make this “sugar free”? I like to use rice malt syrup instead of regular sugar, as I’ve come to find that it is more gentle on my stomach in smaller proportions, but the sugars are dry ingredients so will I have to add in more almond meal or flour somewhere? Love the recipe :) :)
Dana Shultz says
Not sure how to advise on this one, as the sugars help to add texture as well as sweetness. Let me know if you come up with a good combination of ingredients! I’m sure other readers would love to know.
Ruth says
Hi there, i really would like to try this recipe however i am unsure on the measurements in cups? Could you possibly advise what these would be in grams or ounces please? Thankyou
Dana Shultz says
Ruth, I’m not sure! But if you google the measurements you should be able to find their equivalents in grams/oz
Barbara says
I just made this recipe for the first time! With a three month old baby who barely takes any naps, I was able to sneak in enough time to get thru all of the ingredients. I had to take her back into the kitchen with me to finish the mixing and pouring of the batter and voila! Thanks for such a good recipe and for making it so manageable!
My only change is that I have so many severe food allergies, I substituted all of the flour and almond meal for quinoa flour. I also had to use coconut milk instead. I think next time I’ll simply add a little more vanilla but other than that, this made for a nice fall afternoon treat with my coffee!
Dana Shultz says
Yay!!! So glad you enjoyed it, and that it was easy enough to make with a 3 month old on your hip!
Anwyn says
Hi. We loved this recipe and will definitely make it again. It’s perfect as a travel snack! I mentioned it in my blog and linked back to you, hope that’s ok.
Candy says
Thank you so much for your posts I absolutely love reading them. Never had bake anything vegan/gluten free but you make me want to give it a go. Just wondering could i use frozen bananas in this recipe? As they seem to have more water content.
Dana Shultz says
Yep! Just let them thaw first!
Dawn says
I really love this recipe! I was craving it yesterday but was out of bananas so I used a can of pumpkin instead and it was just as delicious :)
Dana Shultz says
Yay! Thanks for sharing, Dawn!
Shay says
I made a beautiful looking loaf with your recipe, but I have the same question as previous posters about the baking powder amount. The 3.5 confused me because other amounts were written as fractions – and 3 1/2 teaspoons seemed like a lot of baking powder. My loaf is good but has a strong flavor that I would describe as bitter that seems to be from too much baking powder. Can you please clarify that amount?
Kg says
Made exactly as the recipe states and my loaf was also very bitter… Very. Any thoughts on why others are not having this issue?
Dana Shultz says
Hmm, did you also halve the baking soda? Perhaps your oil was bad?
Gull says
what meaning 11/4 Cup
Jane Birkenstock says
I followed the recipe except for the gluten free flour blend in the recipe. Instead of buying 4 different flours required for this blend, I purchased Trader Joe’s Gluten Free Flour that had the same flour ingredients in the same sequence of ingredients on the ingredient list (due to the sequence I thought it might be similar). I did this because I didn’t want to spend $30.00 just for these 4 types of flour. I used Qty. 2 8 X 4 X 2 1/2 inch Godaddio anodized aluminum pans (sold on the internet). I did not change any other ingredients. This was baked for 1 hour in the oven. The result was 2 heavy bricks of costly ingredients. The bread did not improve by adding butter.
I went gluten-free eleven months ago and my health has improved significantly – especially clarity of thinking. I have purchased 8 gluten-free cook books and tried many of the recipes in these cook books. I have also tried recipes that use gluten-free flour blends from internet web sites. My experience has been that anything that is a bread, pastry, pizza crust, or dessert that uses gluten free flour or almond flour has been an extreme disappointment and a waste of the money spent on the ingredients. There are many foods that do not contain gluten and that is where I make my food budget investment now – by buying these foods and buying organic where possible. There is absolutely nothing that will match a good wheat pizza crust or real slice of artisan bread. I will cheat about every other week and have a good slice of real bread. The result is a red rash on the forehead and brain fog for several days. It really isn’t worth it. I have done a lot of research on the topics of gluten sensitivity, celiac disease, gmos and glyphosate (main ingredient in Roundup that is sprayed on wheat just before harvesting the wheat to increase grain kernal size). If you are gluten sensitive, include glyphosate in your research. Glyphosate/Roundup is used extensively on many crops that are not gmo crops or modern wheat. I find that even when I stay away from GMO ingredients and all wheat that I still frequently get the red rash. I believe this is possibly due to being poisoned by glyphosate. I spend at least 90 minutes a day shopping for food that is not contaminated, investigating labeling on products and meal preparation. I am 70 years old and this problem with our food supply did not exist 20 years ago. Do your research and share what you find with other people. Another thing I discovered by going gluten-free was that my blood pressure dropped 30-35 points on the systolic reading. This was after 10 months of no gluten.
Thank you to the author of this web site. I was not able to match the great picture that you have of the banana bread. I will try the recipe again using the size of bread pan that you used. Can you let us know what the measurement size is of the pan that you used?
Debbi says
I don’t have any almond meal, will it make it completely different if I just used more oats and more flour?
Dana Shultz says
It will make it different, but still good I think!
bethany k says
Hey! You can delete this comment, but I wanted to let you know that the link for the GF Butternut Squash Banana Bread has an extra “htt” at the front of it! So you have to delete those 3 letters for the link to work. Thought you might wanna know :)
I LOVE your blog. Thanks for the pretty pictures and inspiration. I need to get some almond meal, and then I’m definitely making this since I have everything else already!
bethany k says
Ack… let me clarify: the link that’s in the ‘NOTES’ section of this post!
BobbiJo says
O.M.Gosh……best banana bread in a VERY long time. I have been gluten free for 4 years and miss the deliciousness of good baked goods. This hit the spot and the whole family loved it! Thank you!
Crista says
I love love all of your recipes, I made this banana bread and loved it as well. The only thing, my bread baked in about 35 mins tops, if I’d have left it in the over for 45 minutes, it’d be fried. I’m not sure what I did differently, but I’m glad I took it out when I did! My BF said it was the “best banana bread he’s ever had” :)
Shannon Buck says
This was a very good recipe…THANKS!!! I made it today and it was not too sweet and was perfect.
Shelly says
3.5 tsp baking powder? is that 3 1/2 tsp? or a typo and 3/4 tsp? I just want to make sure…
btw, I made this recipe with 3 1/2 tsp a few weeks ago, and then again last night with 3/4 tsp because I was thinking 3.5 tsp was wrong… either way, it has come out GREAT!! Last night, I put chopped walnuts on top. Can’t wait to bite in! thank for posting!!
Healthyme says
What is the use of coconut oil?? Can I replace it with olive oil instead??
martha@ simple-nourished-living says
This banana bread looks absolutely delish! I’m a banana bread lover from way back. As a lifetime Weight Watcher who still needs to keep track of the calories I consume, I am wondering how the calories/nutritional information for this recipe were calculated? When I ran it through the program I use the calories were came out to 297 v 195. Thanks for any assistance you can provide.
Sharon says
I tried your banana bread recipe today and it turned out great. It tasted good and was nice and moist. Because I didn’t have a loaf pan, I baked mine in a cake pan and I ended up with a lot more of the crispy top.
Adrienn says
Great variation for banana bread.still cooling but I’m sure it won’t last long:) thanks
Maxine Michaud says
Awesome recipe. I alter it slightly with a cup of walnuts and a cup of organic chocolate chips. Over the top..I know, but awesome. Oh..and I omit the baking powder and use 2 tsp of baking soda and it works fine.
Rachel says
OMG I am drooling at the amazing aroma filling my kitchen right now as this bakes… can’t wait to taste this….
Samantha Russell says
I tried making this today and it was delicious! The inside of it was extremely moist, with a very golden brown crust on the outside? Would adding less oil fix this??
lozzaG says
Hi, a word of warning to formally diagnosed gluten-intolerant people aka coeliacs. While oats are technically gluten free, the protein in oats is so similar to gluten that most coeliacs will have a problem with it and therefore labelling laws at least in aus & nz do not classify oats as gf.
As a coeliac myself, i will be replacing the oats with quinoa flakes so i dont get sick.
but thankyou for your recipe nonetheless.
Dena says
I LOVED this recipe!
I am a Master Fitness Trainer/nutritionist with an occasional uncontrollable sweet tooth and a gluten allergy. Oh the irony HAHA…I eat extremely clean but I’m willing to put the effort in the kitchen to make something sweet and delicious that’s healthy as well. Don’t mess with my post-work out treats, man! I am always looking for ways to sneak extra protein into said treats for added nutritional density (; With that said, I added a scoop of Gold Standard 100% Whey protein in Vanilla flavor to the batter, and subbed the almond meal for a little extra GF flour blend and GF oats (Almonds and I don’t get along either lol), baked for ONLY thirty min and the result was, um AMAZEBALLS!
Cheers,
D
PS My toddler has already asked me 3 times to have more bread!
Reyna says
I went gluten free about six months ago and have been doing quite well on my new diet, but I was lamenting the full-gluten banana bread my boyfriend made the other week. It inspired me to find something that I could enjoy. Your recipe is amazing and simple, which is really important for me because it’s not easy to always find the ingredients I need living overseas.
Thank you! A+! 100%!
Dana Shultz says
Yay!!! Thanks for sharing! Best of luck to you on your GF journey!
Chrige D says
This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and slightly reduced the honey and sugar too. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.
Chrige D says
This is wunderbar and sooo easy!! I received a kilo of very ripe bananas today and after arriving home after work, I wanted to make banana bread but it had to be vegan, easy and fast. Although I didn’t have every ingredient on your list, I could easily substitute them. I used a flax seed “egg” and reduced the honey and sugar too, it was still a bit too sugary and will reduce more next time. The main thing that caught my eye on this recipe was the “one bowl, less than 30 minutes”…I used my food processor and it was in the oven after 15 minutes. Thanks for the great recipe, inspiration and keeping it simple.
Hannah says
This banana bread is fabulous. Everyone loved it and could not believe it was GF or vegan. One question, would this work with other fruit like pineapple??
Stacy says
LOVE, LOVE, LOVE this recipe! My 12 yo daughter is gluten/egg free. so she uses the flax egg with great success. Our entire family loves this bread – it’s hard to keep a loaf for more than a day around here. Thank you so much for sharing with us; it’s a keeper. :)
roxanne says
Really want to try making this but don’t want to make the GF flour mix. Can I just use brown rice flour w/ chia egg and no other subs? Thank you!!
arbella says
I made this and it came out beautiful but very dry…i didn’t have almond meal so i used more gf flour instead. could that have made it less moist?
Ruth F says
Thanks for this recipe. I just made it for breakfast and was thinking that I may use Teff flour next time. Any ideas about the proportion of teff flour to the other flours. Thanks again…this rocks!
Mindy says
I’ve made scones that came out like salty brownies, cupcakes with a quiche-like consistency, and bread that never baked inside after 2 hours in the oven. Gluten free baking is tricky. But this worked! My bread rose, and cooked, and tasted like. . . BREAD. and it was GOOD. It was, in fact, DELICIOUS. Did I mention it actually turned into bread? This is a first. Huzzah. I substituted corn starch for potato starch in the GF blend and used just a little bit of light brown and dark brown sugar. Thanks for the great recipe!!!
Rach says
I made this today and it tastes great. We can’t get GF oats in Australia (and oats do contain avenin anyway which is a form of gluten)….lucky I can handle oats though so it was all good. I used dates in place of the sugar (equal quantity) and flax egg and rice malt syrup. I also added some walnuts in the mix and some sliced banana on the top. I doubled the recipe and it made 2 large loaf tins and a small round tin. Can’t stop eating the stuff – yum!!!
Erika Jahn says
I was so excited about this recipe as I usually just stick to modifying traditional recipes with all my healthy subs which never really works all that great. I had recently experimented with coconut and almond flours for the first time and so was excited to use what I had left of those as well.
My mods:
Brown sugar and maple syrup only
I used an oat blend that had bran and some other blends in it
Coconut and almond flours
Unfortunately I didn’t read all of these comments ahead of time or I would have steered clear of the coconut flour? I had no idea it was so sponges since the last time I used it the recipe called for it and had been tested for it I guess. So I made some quick final adjustments adding more almond milk oil and eggs in the hopes of saving the recipe. The remained very dense and didn’t rise at all. They are crumbly and dense but they seem like they’ll taste ok. I’ll happily try the recipe again though considering all the heavenly reviews.
Weena Prashan says
Craving for banana bread after reading your recipe ! Love anything to do with bananas.
Lori says
Want to try this as so many great comments, I’ve had problems with baking gluten free also, but I have one extra question that no one seems to have asked yet, any ideas or adaptations for high altitude. I live in Denver Colorado so I’m definitely needing this.
Suzie says
I live in Louisville, CO. You don’t need to adjust for altitude. :)
Alex says
Add chocolate chips. I usually do 1/4 cup and it is amazing!
Dana Shultz says
Great tip!
Beth Kuntz-Wineland says
I made this recipe into the most amazing banana muffins today in the dining hall kitchen where I work! I made them vegan with flax eggs, skipped the honey, split the “GF flour mix” in half and used half additional almond flour and half oat flour, used 1/2 coconut sugar and 1/2 raw cane sugar, and they taste amazing!! I also whisked together my coconut milk with a couple squeezes of lime juice before adding it to the rest of the ingredients–that reacts well with the baking powder and makes nice round tops! They are incredible, and I can’t wait to debut them tomorrow! Thank you for sharing this fabulous recipe! :)
Suzanne says
I am a banana bread aficionado. LOL! Seriously, I’ve been making it forever, using different recipes here and there with adjustments. This is by far my most FAVORITE recipe yet! It came out so good! I added mini chocolate chips (Enjoy Life brand)! It’s REDONK! Thank you so much!
Dana Shultz says
So great! Thanks for sharing, Suzanne!
Miriam says
I tried this recipe tonight, with a few changes. I added 1 tsp of cinnamon because I love it. I added 1/4 cup of natural applesauce and omitted the coconut oil, added 1/4 cup of ground flax and used 2 eggs. I also ground half the oats so it was not as crunchy. It was so tasty and my picky eater absolutely loved it. I can’t wait to try some more recipes on here.
Dana Shultz says
Thanks Miriam!! So glad you enjoyed it.
Rosa says
Hands down the best banana bread I have made. I used rice milk and oat flour only for the gluten free flour blend. Oh and some walnuts! So good to find a recipe I can stick too. I’ve tried alota different recipes. My only question was what I could add to make it hold together better when I go to cut it. I used the flax egg option. Thank you.
Andrea says
I just wanted to clarify, it’s 3 1/2 tsp baking powder? It seems like a lot. Thanks!
Andrea says
Oh, and would brown rice flour work instead of the gf flour blend?
Roy Whelan says
Thank you so much.
This was so good, I don’t eat gluten or dairy so finding any bread that’s actually nice is nearly impossible.
This was without doubt the nicest banana bread I’ve ever had.
There’s is a lot of sugar in it though, thinking about using maple syrup instead the next time. Will let you know how it goes.
Thanks again,
Roy.
Dana Shultz says
Great! Thanks for sharing, Roy! Good luck experimenting.
Tina says
Hi… I started making this recipe and realized I was missing ingredients so I substituted things. Although it came out quite dense… flavor and texture is good. Wondering what of my substituted items caused it to be so heavy. I used coconut sugar instead of cane. Used an extra 1/4 c oats and an extra cup of buckwheat flour. I had chocolate almond milk so I used that instead… :P
Like i said it came out good but dense… one slice and ur full. Let me know what u believe may have made it so dense.
Michelle says
I just made this recipe last night into banana bread muffins (because my loaf pan disappeared?). They came out great with the added bonus of any easy clean-up!
Roxane Stay says
I just made this tonight and it is soooooo good. My husband is gluten intolerant and he loved it! For the flour I used Cup 4 Cup flour and ground the almonds in my vitamin. I’ll be making this again and again.
Roxane Stay says
Sorry I ground the almond flour in my Vitamix machine
angela says
Hi can you please clarify the oven temperature.
I am in australia. My oven max temp is 250 so Im assuming your 350 is the hottest setting.
jen b. says
The most deliciously moist banana bread I have ever made. My first attempt and I loved it! I linked to my blog right away!!! thanks for sharing!!!
AlexisB says
I just tried making this and followed all of the steps accordingly however I subbed the sweeteners in your recipe for coconut sugar but used all of the same flours. I used canola oil instead of coconut (all I had on hand). I baked it for an hour until the top was brown and firm, however after it cooled completely and I cut through the inside, the texture was rubber and over moist like. Not bread like at all. What do you think went wrong?? Thanks so much!! Xoxo
Dana Shultz says
Hmm, could be the coconut sugar. Not sure!
Susan says
I looked forward to making this as I had some seriously ripe bananas to use towards a good cause. I finally got around to making it late one night this week, when I discovered my almond meal packet was almost empty. I then realized I couldn’t find my loaf tins. I took a gamble and substituted corn meal for almond meal, and it was really yummy. I scooped the mix into muffin cases and it only took 15 mins to cook. Result: yummy banana bread in travel size portions! (just had to remind people it was bread-like not muffin-light!)
Dana Shultz says
Great! Thanks for sharing Susan!
Laura says
Awesome recipe!!!
Do you think rice, oat or soymilk would work too?
Thanks :)
Dana Shultz says
I do! Rice being the best.
Dana Shultz says
Yes!
Susan says
Would you happen to know a good sub for oats? (for this and in general for baked goods) Oats ended up being an offender for me, I am also GF. Its frustrating, since oats are a common substitute in baking GF. Thank you!
Dana Shultz says
You can just sub more gluten free flour and almond meal! Good luck Susan!
Bridget says
I find that with my diet change, I can’t tolerate even gluten free oats. Is there anything else we could sub to add substance with this recipe??
Dana Shultz says
Additional almond meal + gluten free blend! Just compensate the amount – should be fine!
Dana Shultz says
Try additional gluten free flour and almond meal!
HaleBopp says
Can’t wait to try this recipe, thanks for sharing. Do you think I can substitute the entire flour needed for white GF bread flour, as that is all I have in currently?
Many thanks in advance,
Hayley
Dana Shultz says
I think that should work!
Kayleigh says
Honey is NOT vegan.
Tiffany says
I just made this today and it is delicious!! I substituted almond meal for flax meal because I was out of the almond meal and it came out great! Thank you for the recipe!
Diane says
Wow – this was super easy and extremely yummy. I only had two ripe bananas so I used a third not as ripe one and the full amount of honey. I used Bobs 1 to 1 flour. Added walnuts and cacao. My new go-to banana bread recipe – thank you! ( I really give it 5 stars but my browser won’t let me highlight the last one)
Mary Kate says
This. Was. Phenomenal. Unbelievable. I usually don’t have to hide by baked goods from my gluten- eating family(they don’t like the taste) but this time I’m not taking any chances….thank you!!
tina schnell says
this is the second batch I have made and the second to go in the trash..Turns out crusty on top and uncooked in the middle…I have left in way more than an hour-hoping it would cook—all to no avail. I was using Bob Mills Gluten free flour blend-could that be the problem—help–a any suggestions would be greatly appreciated
Amber says
Hi another great recipe Minimalist Baker! ) I made only a few tweaks due to what I had on hand and it came out so delicious! In the world of gluten free vegan cooking each successful recipe is a celebration because it’s like a chemistry experiment! :) I followed recipe, except used 1 cup of buckwheat flour 1/4 tapioca for gluten free blend, and I blended the oats into flour. I also used 1/2-3/4 brown sugar and couple tablespoons of maple syrup. Added chopped walnuts too, yum! This is a keeper!
Yumling says
Delish! Hearty thick slices topped with butter and served with a side of fruit salad you can’t go wrong! I added chopped pumpkin seeds on top before cooking- I’ve always loved an extra crunch on top! Mother loved it ~~thumbs way up! :D
Alisha says
My son is allergic to wheat, almond, soy, and milk…. what can I use to substitute for the almound meal?
justyna says
i am also curious to know a good answer to this question as my son is allergic to wheat, oats, nuts, eggs. help!
Sarah says
Just tried this recipe and it is AMAZING!! The best gluten free banana bread that I have ever had! It doesn’t even taste gluten free. I added chopped walnuts to our bread. I also wanted to add some golden flax seed meal to our loaf, so I substituted a 1/4 cup of the almond meal for the flax seed meal and I omitted the cinnamon. I will definitely be making this recipe again!
Laura says
I subbed the chicken egg for a chia egg, and subbed the honey for maple syrup. I used coconut sugar in place of the cane sugars. Turned out really well.
Jill says
is that 3.5 (as in 3 and 1/2 teaspoons of baking powder??)
Jill says
is this 3.5 teaspoons of baking powder (as in 3 and 1/2?)
Renee says
I also thought the recipe called for a lot of baking powder (which yields a salty taste), and ended up using 3 with two capfuls of cider vinegar, 1/4 cup shredded coconut and an extra egg to avoid crumbliness.
I was looking for a recipe that didn’t have as much sugar, so I used 1/2 cup of coconut sugar and 3 tbsp of agave syrup and 1/4 cup concentrated organic pineapple juice.
I didn’t have gluten free flour so I used 1/4 c flax flour, 1/2 cup of coconut flour and 2 cups of almond flour. (which is very absorbing) and 2 tablespoons chia seed, so I added a 1/4 cup more almond milk to compensate for absorbency.
While adding the dry ingredients, the batter was rising!
Baked at 350 for 1 hour, still crumbly but tastes moist and delicious!!!
Ainsley says
Just made this recipe and it is AMAZING! :) Thank you so much!
I am not gluten intolerant so I used wholemeal strong bread flour, and replaced honey with golden syrup and agave syrup, just to match what I had in my cupboard. It turned out superb, nice and banana-y with beautiful texture from the oats :)
xxx
Dana Shultz says
So great! Thanks for sharing!
Yanic says
Made this as mini muffins for my kiddos yesterday, HUGE HIT! I baked them for 18 minutes. PERFECT!
Dana Shultz says
Great! Thanks for sharing, Yanic! xoxo
Anne says
Did not have any almond meal, so I substituted coconut. Bananas and coconut, what could go wrong? Nada, it was delish. Thanks for the recipe, luv your blog!
Starving Gluten-Free Vegan says
Well the description up top won me over; I’m not a cook at all but I just had to try it and….
Wow! There are nights where I just give up and don’t eat rather than try to find something I can eat safely (I am a gluten-free vegan for health reasons – it’s not optional for me). I react to all kinds of things, so to find something like this is amazing! Even though I did sub out half the ingredients because I didn’t have the ones listed for whatever reason :p I think the crispy crunchy outside is best, and I love the filling wholesome taste the oats give it. I added in sliced pecans and they go great. The banana is there but not so much that it’s the only thing you taste, as is the cinnamon. All of the ingredients balance well so it’s good and flavorful without anything overwhelming you. The texture is very smooth and firm but it has that flexibility and springiness that is virtually impossible to find in gluten-free food. Very good!!
Here are the substitutions I made (after four calls to my poor grandmother, the family cook):
I used stevia in the raw for both brown and white sugar
arrowroot powder in place of eggs
1 tsp baking soda instead of the powder I didn’t have – (my GF blend flour had a little yeast too – Red’s mill wonderful bread mix)
Agave nectar (dark) instead of honey
Smart balance instead of coconut oil – which is not strictly vegan, but safe for me. I’m out of Coco oil
**I added 1/2 tsp apple cider vinegar to activate the baking soda (I’m quoting my grandmother. I don’t understand this)
**I left out the salt since I used baking soda (the internet told me to)
**And I added about half a cup of fresh pecans, which I sliced. Individually, one by one, because I’m not a practiced chef. Buy fresh nuts if at all possible!
I don’t actually have a loaf pan, so I sort of lumped it all against the short side of a 9 x 13 glass cake pan level with the top and it rose to about 1/3 taller. It kept the shape really well and now I have that wonderful crispy crunchy exterior over most of the outside surface. Next time I may cook it on a cookie sheet.
I sent four or five ridiculously excited email to my grandmother with updates and pictures at every stage. Thank you!
Dana Shultz says
Yay!!!!! Thanks for sharing!
maia says
could you use buckwheat flour instead
Poorva says
I tried and didn’t rise at all. Any idea why?
Ann says
Deee-lish! Thank you so much for sharing a wonderful and healthy recipe.
Also, just wanted to let you know the link to the butternut squash banana bread does not work. It starts with htthttp. I was able to navigate to the website after a little address editing.
Nora says
Super happy with this recipy!
I thought it was gonna go to hell, but this came out really nice and perfectly risen, even thought I made it with a flax egg.
Thank you!
Dana Shultz says
Ha! Thanks for sharing, Nora. Glad you enjoyed it!
Charlotte says
Just made this recipe and my mixture was so dry! More like actual bread dough than batter. I added a ton of extra almond milk but there just seemed to be too much of the dry ingredients.
I used a gluten free flour mix (no coconut flour) from the supermarket and also extra because I didn’t have almond meal.
Don’t know what I did wrong :(
Jordan Hickson says
I just wanted to say I LOVE this recipe. It is SUPER easy even when I’m SUPER busy. I have been looking for a healthier banana bread for a while now and this is exactly what I wanted!!! Even though there is very little sugar to begin with in this recipe I actually only used half of what the recipe called for, but I did use a little more honey. My only suggestions for future use would be to soak the oats for 5-10 minutes before mixing them into the batter so they are still not crunchy when their done cooking. I baked mine in muffins so I think that might have something to do with why they were a little crunchy. My only other suggestion would be to add less salt, mine ended up being really salty for some reason. But ultimately they turned out to be exactly what I wanted! I really love your blog and so am excited to try more recipes.
Dana Shultz says
So great! thanks Jordan! xoxo
Michelle says
Hello! I just found your awesome recipe which I’m hoping to make this weekend & I was wondering if you think it would work with oat flour instead of your gluten green blend flour? I have lots of oat flour at home so I’m wondering if I can get away with it! :)
Lisa says
You’d need to substitute agave for the honey, too, if you want this to be vegan.
guila says
This recipe is amazing! I made it tonight and and it was so delicious. Definitely making this again some time soon :)
Dewi Wangsa says
Hey! I just made this last nighttt anddd this is ssoo good!
I use flax eggs (but 3 tbsp water), substitute cane sugar to maple syrup, and I used 1 cup almond milk.
This morning my parents bought half (before I take photo of it) of it to their work cause they love it.
Thank you for the recipe. Already tried fee of your recipes and I love all your recipes! God bless you. x
* please update more on Instagram, will love to hear update from you!
Tracey says
the flavor was absolutely amazing, my daughter who is very fussy loved it infactso did the whole family.
Great to find a really good gluten free recipe for once.
Although my only complaint was mine turned out really doughy and gluey? would adding less milk make it better? or cooking longer? I used a small pan and halved the recipe and baked them both for around 45mins each any longer and they would of burnt.
Dana Shultz says
Wonderful! Hmm, not sure about the texture. Perhaps you didn’t bake it long enough? Next time try turning down the heat and baking longer…
Kim says
Have you tried this in a bread maker?
Jean says
I LOVE this recipe!! Nothing better than tossing all the ingredients into one bowl and throwing it into the oven. The flavor is amazing, and I really enjoy the texture from the whole oats. Also, thank you for sharing a gluten free recipe that’s not loaded with sugar and/or rice flour.
Dana Shultz says
Ah, thanks Jean! Glad you enjoyed it!
Kate says
I have tried so many gluten free recepies for cookies breads etc and this one was the best ever. I was so excited that it worked out and held together. It was a bit dry after I put everything to gether but I substituted the meal with rice flower so I just threw in some more almond milk. I am glad it was a bit dryer but it definitely held together when sliced and I added dried cranberries. It tasted delicious. I will be sharing this recepie.
Dana Shultz says
Wonderful. Thanks for sharing your results, Kate!
Casey says
SO GOOD!!! I’m usually disappointed in my gluten free baked goods….too dry, crumbly, weird texture…but this recipe is perfect…I followed it exactly except that I used coconut milk instead of almond! Definitely give this recipe a shot
Frank S. says
Thanks Dana! We followed your recipe (halving the sugars) and it was perfect and delicious!
Laura Euler says
This turned out amazing! I feared that it would be a gummy mess in the middle (such is the fate of so many GF recipes), but this is wonderful! …and it was really easy. This is our new go-to banana bread recipe. Thank you!
Tiffany says
Would subbing pumpkin purée for the bananas (and adjusting spice for that) work in this recipe?
Dana Shultz says
I think so! But try this recipe instead!
Tiffany E says
Oh, perfect! I guess I missed that recipe Thanks so much!!
Joyce says
I love this recipe, this is my goto gf banana bread now. However, my only concern is that it crumbles when I sliced it. Any advice? Thank you
Dana Shultz says
Hi Joyce! I believe I’ve noted it in the recipe, but if you let it cool completely (even up to 12 hours), it doesn’t crumble when slicing! It’s just tender at first :D
Mary says
I tried the recipe and it was quite dense and seemed to be a bit salty. Did I make a mistake? Please advise.
Mary says
I tried the recipe and it was quite dense and a bit too salty. What could I have possibly done wrong? Thank you.
Suzanne says
What can I substitute for organic cane sugar? I have all this other ingredients. Thanks!
aubs says
just leave it out! That’s what I did and it was still sweet enough and yummy
Koty says
Hurray ! Finally a healthy B bread recipe that I can hold on to.
Even though I have a different result every time I bake this baby, I always enjoy it: D
Yesterday tried this with only 1/4 cup of coconut sugar, omitting honey and brown sugar completely and it was perrrfect!
Lori says
This recipe was much too dense. Perhaps the “gluten free flour blend” is causing issues for some of us. It would be nice to know what brand blend you used – or give some substitutions for exact amounts of coconut flour. Disappointing amount of expensive ingredients went to waste for me.
Lilac says
There is a link to the gluten free flour blend in the recipe.
Rita says
Just made this recipe- I made muffins instead of a loaf. I also added fresh blueberries. Baked for 30 minutes- and they were AMAZING!! The recipe made 12 muffins.
Janissa says
I just made this recipe last night. It was my first totally from scratch gluten free baking attempt. I thought surely it would turn out awful since my boyfriend is allergic to nuts and I got to the last steps when I realized almond meal was part of the recipe. But, I just improvised and subbed equal parts of GF flour blend and more oats. It was SO hard to fall asleep with how yummy the house smelled after pulling it out of the oven to cool. I didn’t cut into the loaf until this morning. I reheated my slice in the microwave and IT. WAS. HEAVEN!
Jodi says
Can I substitute the eggs for something else? An egg replacer? I’d like to make this for someone has allergies to gluten, dairy and eggs.
aubs says
chia egg or Ener-G egg replacer (sold everywhere, very easy)
Dana Shultz says
I would suggest an egg replacer.
aubs says
Made this yesterday — amazing! I’m a vegan who sadly just had to cut out gluten for a bit and not having any kind of real bread (need vegan and soy free, plus no dumb additives) is killing me! But this definitely hit the spot.
Subs I made:
-Skipped the white and brown sugar entirely. Didn’t miss it trust me. Also only put ONE tbsp of honey. It’s sweet enough with the banana!
-Used unsweetened cashew milk instead.
-Ener-G instead of real egg.
-Instead of the 1-1/4 cup almond meal: I put in 1/4 cup more oats, 1/4 cup more gluten free flour, 1/4 cup coconut flour* (notice I reduced the flour here due to coconut flour’s situation)
-After adding that last bit of flour above, I still felt it was a little thick after mixing so I added some more cashew milk until the consistency seemed right.
-Added a handful of unsweetened coconut flakes and teensy amount of crushed pecans to the batter. Oh and sprinkled chia seeds on top!
I baked for 1 hr 10 min. Like i said, turned out great. At first I was worried it was a bit too moist and mushy but it’s true, it’s definitely better the next day. After sitting it’s now the perfect texture. Kind of don’t want to share with my boyfriend. Thanks for the great recipe!
Dana Shultz says
Whoop! Glad you liked it, and thanks for sharing your substitutions!
Brigitte Estelle says
I went crazy for the pumpkin french toast, going bananas for this banana bread!
Lord help me, the smell is divine and the taste is pure heaven! Ahhhhhh !!
From Montréal.
Brigitte Estelle says
Ooops! Forgot to rate this divine recipe with 5 pretty stars ! ★★★★★,the x’tra★for the x’tra piece left for tomorrow’s snack!
From Montréal
Britt B. says
Just made this recipe using a flax egg to make it vegan!! It was absolutely wonderful!! Thank you so much, I’ll be making this as a staple now! :)
Lilac says
Hi Minimalist Baker! I had some squishy bananas to use and your recipe popped up. I don’t have a specific affliction, but I feel better when I eat gluten free and dairy free. In the past when I have tried to bake gluten free, the recipe has been complicated and the results disappointing. Not this time! My husband and I have been really enjoying the yummy banana bread. I’ll be coming back to your blog to look for more inspiration!
Angelina says
This is amazing! I used buckwheat flour and didn’t add any sugar or honey and replaced with about 4T of organic maple syrup. Love it! And love that it took no time at all!
Mindy says
So…. I am making this but used Stevia insted of Sugar (I used slightly less than the recipe called for) and Coconut Flour for the GF flour blend. Not sure it will set up the same way but I am willing to try it. It smells absolutely wonderful. I have 10 more minutes to go to try it out. I will let you know if it turns out all right using the CF instead of GF blend. I also added a 1/2 cup of chopped pecans and used coconut milk in place of almond/dairy milk. We shall see….. I am looking forward to trying more of your recipes. I have do low sugar as well but that is usually pretty to substitute in most recipes. Glad I found your blog.
Jess says
I don’t like eating oats, but I am gluten free. What can I sub for the oats? Just more of the other dry ingredients? Thanks!
Dana Shultz says
Yes, just try an equal blend of the other ingredients!
Melissa says
Can I use spelt flour or more almond meal in place of the Gluten Free Flour Mix? Thanks :)
Dana Shultz says
That should work, yes!
Melody says
I’ve made this so many times and felt it was time for a comment. Amazing. I love this bread, my husband loves this bread AND my 1 1/2 year old daughter LOVES this bread. Thank you for making me feel like a good cook ;)
Dana Shultz says
So wonderful! Glad you enjoy this one, Melody! xo
Ash says
Probably a silly qustion but I wanna mak sure I get this right – brown sugar is Light brown soft sugar? and I assume Organic cane sugar can be swapped for golden caster? I have to use what I’ve got, bit skint at the moment!
Toccara says
Just Made this and swapped the coconut flour in .. and used 8 eggs.. I KNOW I KNOW.. but it turned out AMAZING!!!!!!
I may use less coconut flour next time but not bc it didn’t turn out well.. just to see how it turns out… as I’ve read some of the comments about it.
Thanks loved the recipe!
Thandy says
I’m freaked out by your use of eight eggs, all that cholesterol gives my heart trembles.
Toccara Ross says
Thandy
it’s important to keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the blood… Which inevitably causes all those ” so called ” ailments in the body.
The liver actually produces large amounts of cholesterol every single day. When we eat more eggs, the liver just produces less cholesterol instead, so it evens out.
As a professional athlete and pescatarian eggs are a huge source of needed cholesterol and protein for me as I train.
It’s an interesting nutritional dynamic between eggs and the myth that it raises cholesterol :-)
Amanda Reed says
Just found this recipe and wanted to try it for my family. It tastes great but the inside is very chewy and dense. Kinda of like its raw still. I might play around with the liquids a bit. I used frozen bananas which were more liquidy than fresh bananas. Could that be the reason? Overall I loved the recipe.
Dana Shultz says
That might’ve been it! I always prefer fresh (ripe) bananas because you don’t have that liquid the freezer adds…
Amanda Reed says
Okay thank you! I will try it again with fresh ones! I loved the taste! My one year old son loves it though. He doesn’t care that it was mushy 😉😃
Ricci says
I loved this recipe, however I substituted the flours with garbanzo bean flour and added flax seed with nutmeg. It was delicious. Thanks!
Buffy says
Oh my friend!! This was yummy. I think it’s the chew from the oatmeal and almond meal. At my once over, I wondered why no nuts but the almond meal has it covered! Loved It!!
Christine says
I made this today and absolutely loved it! It was the perfect amount of sweetness (I used 4 small bananas, 3 Tbsp honey, olive oil, a tad less sugar, & subbed the 1 1/4 cup oat flour with 1 cup more Pamela’s gf baking flour + 1/4 cup extra almond flour, & also used whole milk — & it was wonderful)! Thank you so much for sharing! Will make this again & again! :)
Justyna says
Hello- my son is allergic to oats and nuts and eggs… Is there anyway that this recipe can be modified to make this bread for him? Please help! Thank you in advance for any and all advice you have!!!!
Thandy says
Did you end up trying the recipe?
Thandy says
I made changes to the recipe, I didn’t have almond meal or the gluten-free flour (those are expensive in my neck of the woods to be honest) so I used oats, wholewheat flour and flaxseed meal. I didn’t have enough banana so I added some cooked pumpkin , I increased the sugar a little and added some raisins. I love making everything in muffin form , so that’s what I did and they were uber delicious.
nadine says
Hi there,
I only have rice flour…how much of this would I need to use? do I need to reduce it as I’m sure it will make it super dry.
thanks
:)
linda says
I think you would need some starch with rice flour, like tapioca and corn starches for some chewiness
Teddilyn says
My boyfriend has tons of food he can not eat, and this recipe was perfect!! Bananas are a special treat in our house so he loved it. I used coconut milk and for the GF flour blend I actually sub. vegan pumpkin protein powder for the white rice flour. I also added blueberries for some extra yummy-ness. Thank you so much for such a great recipe. I look forward to trying so many more.
Rebecca says
Im not a person to ever give reviews, but this banana bread was amazing! I didn’t add the sugar listed on the recipe, instead I used 1/4 cup coconut sugar in total. Still sweet enough for my liking :)
linda says
should I omit the milk if I’m using sticktly honey instead of the sugar?
Liz says
Wow!!!! This was one of the best banana breads I’ve made!!! I doubled the vanilla and cinnamon and added a small hand of chopped walnuts…other than that I followed the recipe written. Shocked that it’s gluten free. Definitely will be my go to banana bread recipe. Kudos to you!!!!!!
Dana Shultz says
So great! Thanks for sharing, Liz!
Liz says
Forgot to rate it ;)
Cindy B says
I gave this a try and ended up with great results! I did sub some ingredients like almond flour, we have tree nut allergies so I ground up a blend of pumpkin and sunflower seed in the Vitamix. Then we didn’t have honey so I used a combination of agave and molasses. Then I baked at 350 as you suggested, at the 45 minute mark the top was fairly brown so I lowered the temperature and baked 15 minutes more. My son liked it a lot, it’s not terribly sweet which is nice. This recipe is going to be tucked away in our file for future use!
Dana Shultz says
Yay! Thanks for sharing, Cindy!
j says
Please be aware that oats are generally NOT safe as a gluten free good unless they are from a dedicated gluten free facility and specifically labeled ‘gluten free’. There is so much cross contamination in factories and oats are so prone to have flour stick on it which is why it’s not considered gluten free. Please be aware of these issues when claiming something is gluten free because it can really make people sick.
Carli says
I have been on the search for the perfect GF banana bread for a while now and decided to try this recipe today for the first time. The loaf was quite bland and I could taste the baking powder which is one of my pet hates! It could be because I used coconut sugar as that is what I had on hand, although I wouldn’t have expected it to make much of a difference. I have used other GF banana bread recipes in the past which have a better taste and consistency, it may be because they use more banana (4 instead of 3) and more eggs. I guess I will be continuing the search!
Nina says
Great recipe. I actually forgot to add the egg, but it still tastes great without it!
I also used 1/2 cup stevia crystals instead of the sugar, spelt flour and fresh almond milk and it worked perfectly.
Thanks – this will be a great new addition to my weekly baking list. The fact that I can make it dairy-free too is a bonus!
Beth says
AWESOME!!! My kids and I were just diagnosed w/ a gluten allergy about 2 months ago. This is the first “from scratch” thing we’ve made. I didn’t get to taste it (I’m currently on an elimination diet to nail down other food intolerances), but my kids (aged 5 and 6) and my husband (not GF) all LOVED them!!! We made ours into regular-sized muffins, and added some mini chocolate chips and 1 Tbsp. chia seeds to the mix for a little extra nutrition boost. This one’s a keeper!!!! Thank you so much!!!
Beth says
For some reason, my rating didn’t stick. 5 stars for sure!!!!
Dana Shultz says
Thanks Beth!
Laurence says
Not vegan because of the honey, I will replace it with agave :)
ZoË says
May I just add that I love that you put the nutrition info ! I have to count calories to make sure I have enough in one day otherwise I’ll undereat and you make my life so much easier haha thanks :)
Tabi says
I made this recipe over the weekend, and it was absolutely delicious! I’ve added this to my “tested recipes to keep” book! Can’t wait to make it again this week!
Dana Shultz says
Ah, thanks Tabi! Thank you for sharing!
Alexandra says
I just woke up, and first thing I did was make this. Now it’s in the oven and I just realised I forgot to add milk xD
I don’t know how it’ll turn up, but let’s hope for the best.
Meredith says
EASY and WOW! Was not expecting it to be THIS good! I added some chocolate chips…made it almost too rich. Love this site.
Dana Shultz says
Thanks Meredith! xoxo
Becks says
All I have to say is: YUM. I’ll say it again: YUM!!! I made this recipe as-is the first time, and it was GF bliss for my little celiac who missed banana bread. Now for the tweaking that’s worked so far: Almond meal is super-crazy expensive, so I used the much-cheaper pecan meal and liked the flavour even better. Half vanilla/half bourbon gave it a nice little kick. I’m going to try rum next, since bananas, coconuts, and rum were basically made for each other. Tonight, I’m making it with pumpkin, pecan meal, bourbon, cashew milk (persnickety offspring suddenly decided they hated it after I stocked up – grrrr..), and adding craisins into the mix ’cause I’m just wacky like that. Fingers crossed it works!
Dana Shultz says
Yay! So glad you like the bread! Let me now how your other experiments go, Becks! xo
Becks says
The pumpkin bread was really good. I substituted a can of organic pumpkin for the bananas, added a tsp of bourbon and a splash of orange flavouring (just ’cause I felt like it), and used maple syrup instead of the honey, doubled the cinnamon to a nicely rounded tsp, and added 3/4 tsp nutmeg and ginger, and a couple dashes of ground cloves. I added a big handful of craisins and tablespoon of flax, and let them absorb all the extra liquidy goodness for a few minutes until adding the dry ingredients. The pecan meal I used instead of almond gave the bread such a great nutty flavour. Your original recipe is so wonderful, and it’s such a fantastic springboard for culinary creativity!
Alma says
I tried this today, I used a flax egg and bought a pre mixed gluten free flour from the healthfood store. It was good and I would call it a success, but it was pretty dense and I think next time I’ll bake it at a lower temperature because the middle didn’t look fully cooked but the edges were very golden. I look forward to perfecting this recipe. I love your blog, it is my go to place for vegan goodies, I recommend it to all my vegan friends.
Dana Shultz says
Thanks Alma! You’re too kind. This bread is more dense than most, but of course the kind of GF blend you use will greatly affect that.
Amber says
Made this today and the recipe is going into the “keeper” file. Love the many nutrient-rich ingredients, and I like that there’s a little almond flour to give it a boost of protein, without being too much.
Next time, I’m adding chocolate chips!
Julie says
I loved making this and my coworkers loved eating it even more! I didn’t have any brown packed sugar or baking powder/soda on hand so I used sweetened applesauce and a deeper pan – just in case it didn’t rise! I generally don’t even like banana nut bread, but I just added some almonds to the batter and this ended up being a real treat. Thanks!
Jennifer says
Hi there, I made this recipe and it was good but I was actually looking for a recipe that I swear I got from your website and now I can’t find it… It was something like 7 ingredient chocolate chip banana bread. Do you have any recipes similar to that? I had it written down and made it for my kids multiple times last year, but unfortunately can not locate the recipe. Am I mistaken?
Leah says
I used this recipe for muffins and it turned out great. :)
And if you don’t want a gorbanzoish (that’s not a word) taste, don’t be like me and just follow the directions using no Bob’s Red Mill Flour. :) Oh, and adding chocolate chips were a no-brainer for me! haha :)
Sara says
This is hands-down the BEST banana bread recipe! I’ve made it now at least half a dozen times with great results each time. What I’ve learned in gf baking is that you need to follow the directions and use the exact ingredients used in the recipe for it to turn out. This will be my only banana bread recipe I will use, so THANK YOU for sharing it.
Dana Shultz says
So great! Thanks for sharing, Sara!
Krystee says
Dana, you should put in the recipe the fact that coconut flour is more absorbent and you should, thus, use less. I made the mistake and my ingredients are so dry. To fix it, I’ve even added 2extra eggs, a tablespoon of coconut oil, an extra banana, a teaspoon of honey and a cup of almond milk and it is STILL to dry. I’m going to try to bake it anyways and see what happens.
Krystee says
Follow-up to my own mistake…I JUST realized that when you said ‘gluten free flour blend’ that you actually have a recipe for that! I had just assumed that any gluten free flour was fine. I will definitely need to try this recipe again with your flour blend, as my bread did not turn out well using coconut flour, gluten free oats and almond meal. Bummed I don’t get to eat the banana bread today but excited to try it again in the future.
Elly says
Will definitely try this one! I have a question, can you cut out the sugar totally or do you need it to hold the batter together? Is there anything else you can substitute it with in that case?
Hilary says
Thank you! I had all but given up on GF banana bread after so many “meh” loaves. Banana bread is one of the few things I truly missed. I made it today with Cup4Cup Wholesome blend and it was perfect. The non-GF husband approves as well!
Olivia says
sooooo yummy!!!!
Krystee says
After screwing this recipe up the first time, I decided to try again! (I made the gluten-free flower mixture this time rather then subbing coconut flower). Thank God I tried again :) Very yummy banana bread! Even my non-gluten-free, sugar loving fiancé loved it! I will definitely make this recipe again. Thanks Dana! Love your blog!
Dana Shultz says
Oh good call! Coconut flour doesn’t do too well in this recipe. Glad you tried again and liked it!
Erin says
Thanks for a great recipe! I made these as muffins and they were yummy and the right texture, but the strong baking power robbed the flavor. I’ll make again with much less baking powder.
Kathy says
Can’t digest almonds, so used all gf mix. Came out perfect and smells soooooo good. Definitely making this again.
Juliet says
Sorry to say but I found this recipe too sweet and not enough flavour of bananas.
Marta says
Hi! I would give this bread a 5 star if it wasnt for the salt and baking soda proportions. This bread has a perfect texture and aroma, however it came out salty and i could taste the baking soda….quite a bit. Im glad i tried it because i finally found a GF bread that holds together…..however next time im adding just a pinch of salt and 1 tsp of baking soda.
Marta says
I omitted the sugar all togather, and if it wasnt for the salt, it would of been sweet enough for me.
JJ says
Like the sound of this recipe. Read thru the positive reviews. Excited. Made. But Dang… split this between two loaf pans and rotated at 20 minutes to speed the baking and avoid the “raw middle” problem reported above. 50 minutes. Burned on the outside and raw on the inside.
Rupa says
Hi,
This one bowl gluten free Banana bread. What size loaf tin do you need to use.
The recipe does say?
Thanks
Dana Shultz says
I believe it’s a standard 9×5-inch.
Rupa says
Thanks for loaf pan size. But one more thing which gluten free flour is it plain or self raising.
Regards
Dulcie says
This recipe looks delicious. We are trying to go sugar free though , do you think it would work to leave out the sugar and maybe double the honey amount ? Thank you !
Dana Shultz says
I think that should work! Let me know how it goes! Otherwise, use coconut sugar!
Beverly says
This is NOT Vegan, it has honey in it.
Daniel says
Hi Dana,
I was wondering If I could substitute Bobs Red Mill all purpose flour for the GF flour blend? Also do you think it would turn out good if I added chopped dates and walnuts to make a banana nut bread?
Thank you
Dana Shultz says
I wouldn’t recommend their all purpose, but their 1:1 GF baking blend is great! Chopped dates and walnuts will change the texture, but let me know if you give it a try!
Daniel says
Thanks for the tip! I did use Bob’s Gluten free flour blend which I believe was the one you mentioned. It turned out great and I followed the recipe exact but added dates and walnuts. My grandma used to make banana nut bread so I was trying to recreate it!
Your recipe tasted almost exactly like it and will be making it again.
Thanks
Amanda says
I just tried this recipe last night, because I had 3 overripe bananas hanging out on the counter (and I wanted them gone before we have company this weekend.) Oh, wow! This is my new favorite banana bread–moist, perfect banana flavor, and I love the additional of oats. We had it for breakfast…and then for a snack…and well, we had some for dinner too. Thank you for this AMAZING recipe. I will be making this many, many more times!
Briana says
This was delicious! I made this recipe into vegan muffins and they turned out perfectly! I used a combination of whole wheat flour and all-purpose since that’s what I had on hand. I realized too late that I didn’t have flax seed or chia seeds, so instead I used Trader Joe’s Super Seed & Ancient Grain Blend, which has both chia seeds, flax seeds, and a bunch of other healthy things. And it only needed to bake for about 20-25 minutes — thank you!
Audrey says
Great recipe! I’ve tried other gluten free banana breads and most seem to come out either gritty or a bit slimy (not very tasty) but this one was perfect, I don’t think anyone would even know it was gluten free. The oats really give it a great texture and it was not overly sweet (which I like but if you want a very sweet banana bread you may need to add more sweetener). I did not have any problems with it crumbling even right out of the oven. Highly recommended!
Jacqueline says
Hi there, is there a substitute for the almond meal?
Thank you,
Jacqueline
Dana Shultz says
Sub a mix of oats and gluten free flour blend!
Jamie Wilson says
just made the banana bread two days ago. didn’t have gluten free flour so substituted spelt flour and it was delicious with big slices of bread. next morning I sealed slices individually and put in the freezer then toasted one this morning with butter. so good. thanks for the recipe!
Sylwia says
Just done my 1st banana bread and it’s absolutely delicious! Much browner on the outside than the one on the picture but still amazing! 😉😊👍 i’d send you a picture of it if i could but oh well 😄.
Diana Lovring says
Hi Dana,
Love this recipe, and have tried it out twice now. I also have a blog – about slow living – and I enjoy to bake (just for fun and because I love photographing food:). Have a look if you like.
Thank you!
Best
Diana
Robyn says
Unfortunately I didn’t love this recipe (and am a big fan of your blog). This was just too dense and stodgy for me to enjoy as a plain banana cake. It was better the next day when I toasted up the slices and drizzled some maple syrup on. Far more “bread=like” than cakey.
Heather says
Do you have any suggestions for using this recipe at altitude (~8000ft.)? It seems that no matter what I do, original recipe or with small tweeks, it always ends up like a dense doughy mass of ingredients that won’t cook through and I end up tossing most of it… I’m ready to give up on this one.
Anne says
Made for Christmas & it was delish…I had doubts that the batter would fit into the loaf pan, but it did perfectly. I used canola oil spray instead of parchment paper. Also topped it with chopped walnuts. It was wonderful to not have to try & avoid eating it , knowing it wasn’t butter or sugar laden. Thanks for another primo recipe Dana!
Kate says
I only had 1 banana, so I actually cut this recipe down to 1/3 to try it out.
Very yum, a little dense (I used Bob’s GF all-purpose) but still good. I baked it in my convection toaster oven and sprinkled a little coconut sugar and oats on top.
Next time I’d like to try it with the flour blend recommended here. I MIGHT split that recipe into thirds – I’d be curious if adding some yeast might help, but not curious enough to mess up a whole loaf! :P
If I try that (eventually, kitchen reno happening now) I will try to remember to check in.
Kristie says
I’ve just put my loaves in the oven, but am not sure how they will turn out as I had a surprising issue. My melted coconut oil didn’t stay melted as I was interrupted several times before I finished my dough. I couldn’t believe it and actually remelted some chunks that I pulled out of the batter. We shall see. Made me think it’s colder in here than I realize. Was I just too slow or has anyone else ever had this coconut oil issue?
Dana Shultz says
Hi Kristie! If this happens, just try and blend as much as possible and the oil will redistribute while baking. Otherwise, you can briefly heat the wet ingredients in the microwave to melt the oil.
Kristie says
That’s close to how I dealt with it, but I took out the chunks and melted them on low heat in a saucepan. The bread turned out awesome. I also used coconut sugar in place of the other sugars and it worked out well.
Sheri says
Made this tonight and it is soooo good! My first attempt at gluten free baking, and very pleased with the results. Thanks for the great recipe!
Beth says
I don’t usually take time to review recipes. Seems often after all the proposed changes, substitutions and additions the recipe bears little resemblance to the original. This banana bread recipe is an exception….absolutely perfect! Just the right amount of sweetness and density. Yes. It looked crusty and overdone but it wasn’t. Moist on the inside and crunchy on the outside. I’ve taken all other banana bread recipes out of my recipe box. This is it! Thank you!
Lynn says
Vegan? I see honey in the ingredients.
Chloe says
Very tasty! I didn’t have the almond meal though, so I just used 2 2/4 cups gluten free flour and just a 1/2 a cup of oats. I’d wish I would’ve cut down on the salt, though. Too salty for me!
jessica says
This recipe was surprisingly a flop for me! I followed the directions exactly but I found it a bit lacking in flavor and the texture was was to goopy and dense for my liking. After 30 minutes it wasn’t done cooking so I left it in about 20 minutes more, but the texture still wasn’t right. I was hoping by the next day it’d work itself out, but no. The oats also didn’t get cooked all the way.. I would suggest using quick oats instead of whole oats as I did.
megand3veg says
Used stevia to replace sugar and an extra banana. It turned out brilliantly! So delicious and moist! Thank you!’
krista says
I just made this and my families loving it! I didn’t have oats and omitted the honey also added some hemp milk to thin the batter. Taste and texture are perfect. Thank you!
Jeni says
This was amazing! My best banana bread yet! I used a half cup maple syrup instead of the sugars. Chia egg instead of the egg. I also only used gluten free oat flour with the almond flour. I used extra of each instead of the other flour mixture. I added vegan Choc chips and mmmmmm. Awesome!! Thanks!
Marsha says
This is a nice recipe. It baked up exactly as shown, tastes great and has a wonderful texture. I haven’t made banana bread in a long time because the gf recipes I found were just too complicated. Not this one. One bowl and easy as it gets. Thank you for posting this!
Natalie Remington says
I just made this recipe, as written, with one change: I carmelized the bananas by mashing them and placing them in a saucepan over direct heat for 10 minutes, stirring frequently. This intensifies and carmelizes the banana flavor. This extra step may discourage cooks who want a truly one-bowl recipe but I think it’s worth it. I was diagnosed with celiac disease just before the holidays and I’ve had to replace recipes that I’ve collected and perfected for well over a decade. I’ve taken gluten free cooking classes and bought a dozen gf baking books, yet was still dissatisfied with every banana bread loaf I’ve made until today. I love the delicate flavor from the almond meal and the chewiness from the oats. It is perfect in every way. Oh, I did let the batter rest for 30 minutes before baking. Thank you!
cyndi says
Hi! This was my first time making anything gluten-free. I love this recipe! It turned out sooooo good. I’m definitely encouraged to try some more of your gf recipes. I missed adding the coconut oil but it still came out moist and tasty. What does that add to flavor/texture? Thanks for posting this recipe!!
Ellen Olson says
I’m anxious to try this recipe but I don’t have almond meal. Can I use almond flour?
If not, what can I substute for the almond meal?
Jenny says
This recipe is awesome! I’m vegan but not GF so I just used AP flour in place of the GF blend, and it turned out great! I love the addition of almond meal, it adds a really subtle yet delicious flavor. I might even add a little almond extract next time (I LOVE almonds). The oats add a nice texture too. This is definitely going to be my new go-to banana bread recipe. Thanks so much for sharing your awesome recipes!
Christy says
Good morning, had some bananas that needed to be used up and found your recipe on Pinterest. I added a few chocolate chips as well as a big ol scoop of organic peanut butter….yum!
Melissa says
This has become a favorite recipe of mine. I add walnuts and mini chocolate chips, bake for one hour twenty minutes….so good!
JPRONCH says
Incredible bread. New to GF and I’m amazed at flavor and texture. Great with peanut butter! Does dry over few days and not good for freezing. Eat up!
chai_caramba says
This banana bread recipe is such a winner! It served as a coworker’s birthday cake when she requested banana bread for dessert. It was SUPER tasty combined with the cream cheese frosting from your zucchini cake recipe.
For the last several weeks, I’ve made a loaf of this bread on Sunday night and then I pack slices of it as a snack for me and my boyfriend during the work week (we go through the loaf in about two days…!). It’s the perfect late-afternoon, pre-workout snack. Thanks for a banana bread recipe that we can feel good about eating!
Lauren says
I have Celiac’s and would just like to mention for those inteinterested in this recipe that bananas contain lectin (very similar to gluten). My body reacts the same to it and cannot eat them.
God bless.
Terri says
I baked this and the outer crust is really tough while the inside is really soft and undercooked. The aluminum foil did help a bit to distribute the heat to evenly cook it. But yummy! It’s really squishy inside.
Elizabeth says
I made this yesterday, and it is delicious! I might use quick oats next time (or use my food processor to chop up my old fashioned oats) – because they left white ‘lines’ in the bread when sliced, and I also might add more spices like nutmeg, allspice, and ginger. But left as-is, it was still wonderful!
One tip – I use my electric knife (the one I originally bought for carving the Thanksgiving turkey!) to cut bread, and this bread didn’t crumble at all when I cut it like that. So moist! Thanks for the recipe!
FYI – I used Bob’s Red Mill 1:1 Gluten Free Baking Flour as my all-purpose GF flour.
Katie says
Does it matter what size loaf pan you use? I made this recipe and it was extremely dense and didn’t cook all the way through :/ very heavy slices…I’m kind of new to baking but followed the directions perfectly. Any suggestions would be appreciated! :)
Barb says
Wow…so many comments I could read all day…can I substitute applesauce for the coconut oil…coconut allergy. .
Sally says
This was amazing. I made it into 12 muffins and my family loved them. However, I think your calorie count is off — for 12 servings mine came to 269 calories each so I’m not sure how you came up with 193 calories each for 10 servings. It was definitely worth the splurge but for those of us watching our weight it is not a low-cal item!