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: 1-Bowl Gluten-Free Banana Bread.
The only gluten-free banana bread recipe you’ll ever need. 1 bowl, simple ingredients, so moist, hearty, and delicious.
3 medium ripe bananas (~1 1/2 cups or 337 g)
1/2 tsp pure vanilla extract
1 egg (or sub 1 chia or flax egg)*
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) 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 (180 ml) unsweetened almond or dairy-free 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 9x5-inch loaf pan with parchment paper.
Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
Let cool completely before cutting or it will be too tender to hold form.
Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.