One Bowl Gluten Free Banana Bread
Ingredients
- 3 medium ripe bananas
3 bananas yield ~1 1/2 cups or 337 g
- 1/2 tsp pure vanilla extract
- 1 whole egg*
or sub 1 chia or flax egg
- 3 Tbsp avocado or coconut oil
melted
- 1/4 cup organic cane sugar
- 1/4 cup packed organic brown sugar
- 2-3 Tbsp maple syrup
depending on ripeness of bananas // or sub honey
- 3 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsweetened almond milk
or other dairy-free milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
- Butter
- Honey
Directions
- 1
Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.
- 2
Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
- 3
Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
- 4
Let cool completely before cutting or it will be too tender to hold form.
- 5
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.
One Bowl Gluten Free Banana Bread
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About this Recipe
Craving a comforting slice of homemade banana bread but need it to be gluten-free and easy to clean up? This One Bowl Gluten Free Banana Bread recipe delivers on all fronts, bringing you that beloved classic flavor without the fuss.
What makes this recipe truly special is its "one bowl" approach. By combining the wet and dry ingredients efficiently, you minimize cleanup while maximizing flavor. The thoughtful blend of almond meal, gluten-free flour, and oats ensures a tender crumb, while ripe bananas and natural sweeteners create a perfectly balanced sweetness.
Prepare for a wonderfully moist and tender banana bread bursting with the sweet, comforting aroma of ripe bananas and a hint of cinnamon. The texture is soft, with a pleasant chew from the oats, making each bite incredibly satisfying. It's a forgiving recipe that comes together easily, perfect for bakers of any skill level, and naturally dairy-free thanks to the use of almond milk and avocado or coconut oil.
Feel free to customize this gluten-free delight to your pantry. If you don't have a whole egg, a chia or flax egg works beautifully as a substitute. You can also swap avocado oil for melted coconut oil, or adjust the sweetness by using more or less maple syrup, or even substituting honey. For the dairy-free milk, any other unsweetened variety will work just as well as almond milk.
This banana bread is ideal for a wholesome breakfast, a comforting snack, or a delightful dessert. Serve it warm with a pat of butter, a drizzle of extra honey, or simply enjoy it plain.