One Bowl Gluten-Free Banana Bread - Affordable Food Ideas

Banana bread has been a beloved staple in many households, transforming overripe bananas into a deliciously moist loaf. But what if I told you there’s a version that’s not only gluten-free but also incredibly easy to make? Enter the one bowl gluten-free banana bread!

Imagine whipping up this delightful treat without the stress of multiple bowls and endless cleanup. That's exactly what this recipe offers.

Quick, simple, and oh-so-tasty, it will win over even the most discerning of taste buds – and it might just become your new favorite way to enjoy bananas. Let’s dive into the details of this incredible recipe.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 10

Course: Snacks

Cuisine: Vegan

Calories: 180

Ingredients Method Notes

Ingredients

1 whole egg or use 1 flax or chia egg as an alternative
3 tablespoons melted avocado oil or coconut oil
1/4 cup organic cane sugar
3/4 teaspoon fine sea salt
1 1/4 cups gluten-free flour mix
1/2 teaspoon ground cinnamon
2–3 tablespoons maple syrup adjust to banana sweetness; honey works too
1/2 teaspoon pure vanilla extract
1 1/4 cups finely ground almond meal
1 1/4 cups gluten-free rolled oats
3 1/2 teaspoons baking powder aluminum-free
1/4 cup firmly packed organic light brown sugar
3/4 cup unsweetened almond milk or other plant-based milk
3 medium ripe bananas yields approximately 1 1/2 cups or 337 g, mashed
1/4 teaspoon ground nutmeg
1/3 cup chopped walnuts

Method

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures your bread will bake evenly and rise beautifully.

Step 2: Prepare Baking Pan

Grease a standard loaf pan with cooking spray or line it with parchment paper for easy removal. A 9x5-inch pan works perfectly for this recipe.

Step 3: Mash the Bananas

In a large bowl, mash your bananas thoroughly. Aim for a smooth consistency; small lumps won’t hurt, but you want most of the banana to break down.

Step 4: Mix in Wet Ingredients

Add the egg, melted oil, sugar, maple syrup, and vanilla extract to the mashed bananas. Stir until well combined.
The mixture should be lush and a little shiny, hinting at the moisture to come.

Step 5: Combine Dry Ingredients

In a separate bowl (yes, I know, we're breaking our one-bowl rule just a bit), mix the gluten-free flour, rolled oats, baking powder, salt, cinnamon, and nutmeg.

Step 6: Combine Wet and Dry Ingredients

Now’s the fun part! Gradually fold the dry mixture into the wet ingredients until just combined. Avoid over-mixing; it's okay if the batter looks a little lumpy.

Step 7: Add Almond Meal and Nuts

Gently stir in the almond meal and walnuts. This step adds texture and a nutty flavor that goes perfectly with the sweetness of the bananas.

Step 8: Pour Batter into Pan

Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top if needed.

Step 9: Bake

Place your pan in the preheated oven and let it bake for 50-60 minutes. Keep an eye on it! A toothpick inserted into the center should come out clean.

Step 10: Cool and Serve

Once done, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice, serve, and enjoy the delightful warm banana bread!

Notes

Use Overripe Bananas: The browner, the better! They bring maximum flavor and sweetness without needing added sugars.
Don’t Skip the Nuts: Walnuts add a delightful crunch that contrasts well with the soft bread. However, feel free to omit them if allergies are a concern.
Storing Unused Bananas: If you have leftover bananas, freeze them. They make for an ideal banana bread ingredient later!
Alternative Milk Options: If you don’t have almond milk, feel free to use any plant-based milk. Coconut or soy milk also works lovely in this recipe.
Check for Doneness Carefully: Ovens can vary. If the top browns too quickly, consider covering it loosely with aluminum foil toward the end to prevent burning.