1-Bowl Gluten-Free Banana Bread: Effortless, Moist, and Naturally Sweet

Ripe bananas and oats blend with almond meal into a moist, low-fuss allergy-friendly loaf.

By Medha deb

Created on Sep 8, 2025

Ripe bananas and oats blend with almond meal into a moist, low-fuss allergy-friendly loaf.

1-Bowl Gluten-Free Banana Bread

If you’re looking for a moist, hearty, and delightfully sweet gluten-free banana bread that comes together with minimal cleanup and fuss, this recipe is your new staple. Thanks to naturally sweet overripe bananas, wholesome oats, and a blend of gluten-free flours, this banana bread delivers perfect texture and nostalgic flavor. Best of all, everything mixes up in just one bowl for the ultimate ease.

Why You’ll Love This Recipe

Effortless prep: All ingredients are mixed in one bowl, so cleanup is a breeze.
Wholesome & naturally sweet: Uses ripe bananas, brown sugar, and maple syrup for balanced natural sweetness.
Moist and hearty texture: Thanks to almond meal, gluten-free flour, and rolled oats.
Customizable and allergy-friendly: Dairy-free, gluten-free, and easily made vegan with simple swaps.
Freezer-friendly: Great for meal prep—slice and freeze for future snacks or breakfasts.

Ingredients Overview

This banana bread is crafted from common pantry staples, with substitutions for various dietary needs. Here’s what you’ll need:

Mashed ripe bananas: For natural sweetness, moisture, and banana flavor.
Vanilla extract: Deepens the overall flavor with a warm, sweet aroma.
Egg (or chia/flax egg): Binds the loaf and adds lift. Use a flax or chia egg for a vegan version.
Avocado or coconut oil: Provides richness and a tender crumb.
Organic cane sugar & brown sugar: For sweetness and a hint of caramel undertone.
Maple syrup: A natural sweetener that adds depth.
Baking powder (aluminum-free): Ensures a tall, fluffy loaf.
Sea salt: Enhances all the flavors.
Ground cinnamon: Optional, but adds cozy warmth.
Unsweetened almond milk (or any dairy-free milk): For moisture without heaviness.
Almond meal: Adds a subtly nutty flavor and moist texture.
Gluten-free flour blend: Use a quality 1:1 gluten-free blend for best results and structure.
Gluten-free rolled oats: For nutty flavor, heartiness, and fiber.

Optional for Serving

Butter (dairy-free or regular)
Honey or more maple syrup

Ingredient	Amount	Notes
Ripe bananas	3 medium (~1 1/2 cups mashed)	Must be very ripe for best sweetness
Pure vanilla extract	1/2 tsp	Enhances flavor
Egg (or flax/chia egg)	1	Vegan option available
Avocado or coconut oil	3 Tbsp, melted	For moisture
Organic cane sugar	1/4 cup	For sweetness
Packed brown sugar	1/4 cup	Provides caramel notes
Maple syrup	2-3 Tbsp	Adds flavor and moisture
Aluminum-free baking powder	3 1/2 tsp	Gives lift to the loaf
Sea salt	3/4 tsp	Balances sweetness
Ground cinnamon	1/2 tsp	Optional, for warmth
Unsweetened almond milk	3/4 cup	Or other dairy-free milk
Almond meal	1 1/4 cups	Gives texture and nutrition
Gluten-free flour blend	1 1/4 cups	Structure and crumb
Gluten-free rolled oats	1 1/4 cups	Fiber and heartiness

Step-By-Step Instructions

Preparation: Preheat your oven to 350°F (176°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Mash the bananas: Peel and mash the overripe bananas in a large mixing bowl until mostly smooth with a few small chunks left for texture.
Add wet ingredients: Add vanilla extract, the egg (or prepared flax/chia egg), melted oil, both sugars, maple syrup, baking powder, salt, cinnamon, and almond milk to the bowl. Whisk vigorously to fully combine.
Mix in dry ingredients: Add almond meal, gluten-free flour blend, and rolled oats. Use a large spoon or spatula to gently stir everything together until you have a uniform, thick batter—avoid over-mixing.
Shape and bake: Pour or scoop the batter into your prepared loaf pan. Smooth the top with a spatula for even baking.
Bake: Place in the oven and bake for 1 hour to 1 hour 15 minutes, until the top is golden, crackly, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool and serve: Let the banana bread cool completely in the pan set on a wire rack before slicing. It is very tender when hot and will firm up as it cools.
Enjoy: Serve plain or spread slices with butter and drizzle with honey if desired.

Tips for Perfect Gluten-Free Banana Bread

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Proper flour blend: A quality 1:1 gluten-free baking flour ensures the loaf holds together and bakes up with a pleasant, non-gummy crumb.
Don’t over-mix: Stir just until combined to avoid a dense texture.
Check doneness: Ovens vary, so start testing at the 1-hour mark. The loaf should be deeply golden and spring back lightly when gently pressed.
Let it cool fully: Resist cutting while warm—the loaf will slice much better once completely cooled.

Customizations & Variations

Vegan option: Replace the egg with a flax or chia egg (1 Tbsp flaxseed meal mixed with 2.5 Tbsp water, set for 5 minutes).
No almond meal? Try using hazelnut meal or an equal amount of oat flour for a nut-free loaf.
Flavor boosters: Stir in 1/2 cup walnuts, pecans, or dark chocolate chips. Add extra spices like nutmeg or allspice for warmth.
Sugar swaps: Substitute coconut sugar for cane or brown sugar as desired; honey works in place of maple syrup, keeping in mind that texture and flavor may shift slightly.

Storing & Freezing

At room temperature: Store cooled banana bread in an airtight container for up to 3 days.
To freeze: Slice and wrap individual pieces in parchment, then seal in a freezer-safe bag or container. Thaw at room temperature or microwave gently to enjoy.

Serving Suggestions

Banana bread is endlessly versatile and can be enjoyed in a variety of ways:

Plain, alongside hot tea or coffee for breakfast or a snack.
Toasted and spread with butter (dairy or vegan) and a drizzle of honey or maple syrup.
Paired with nut butter like almond or peanut for extra protein and richness.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe completely vegan?

A: Yes! Substitute the egg for a flax or chia egg prepared by mixing 1 tablespoon flaxseed meal or chia seeds with 2.5 tablespoons water, allowing it to gel for 5 minutes before using in the recipe.

Q: What gluten-free flour blend works best?

A: Use a high-quality 1:1 gluten-free baking blend (containing a mix of rice or sorghum flour, potato starch, and tapioca flour) for the most consistent results. Homemade blends or oat flour can be tried, but structure and texture may vary.

Q: Can I make this recipe nut-free?

A: Yes. Swap almond meal for oat flour in an equal amount. Ensure your oats and other ingredients are certified nut-free.

Q: Why did my banana bread bake up dense or gummy?

A: Possible issues include using too much banana, overmixing the batter, or an imbalanced flour blend. Measure ingredients accurately and stir lightly for best results.

Expert Baking Tips

Parchment is your friend: Lining your pan prevents sticking and makes for stress-free slicing.
Let cool fully for best texture: While it’s tempting to slice the loaf warm, patience ensures neat slices and the perfect crumb.
Customize sweetness: Adjust sugar and maple syrup levels depending on how ripe your bananas are.
Bake as muffins: Portion batter into lined muffin tins and bake at 350°F for 25–30 minutes, or until golden and set.

Nutrition Information (Estimated per Serving)

Serving size: 1 slice (based on 12 slices per loaf)
Calories: ~180
Protein: 4g
Fat: 6g
Carbohydrates: 33g
Sugar: 11g
Fiber: 3g

Printable Recipe Card

1-Bowl Gluten-Free Banana Bread

3 medium ripe bananas, mashed
1/2 tsp vanilla extract
1 egg (or 1 flax/chia egg)
3 Tbsp avocado or coconut oil, melted
1/4 cup cane sugar
1/4 cup brown sugar
2-3 Tbsp maple syrup
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup almond milk
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free rolled oats

Preheat oven to 350°F (176°C) and line a 9×5-inch loaf pan with parchment paper.
Mash bananas in a large bowl. Add the rest of the wet ingredients, whisk vigorously to combine.
Add almond meal, flour blend, and oats. Stir to combine.
Bake for 1 hour–1 hour 15 minutes, or until golden, firm, and crackled on top.
Cool completely, then slice and serve. Store leftovers covered for up to 3 days, or freeze sliced for long-term storage.

More Gluten-Free Baking Inspiration

1-Bowl Vegan Gluten-Free Banana Bread
The Ultimate Gluten-Free Banana Bread
Easy Gluten-Free Blueberry Muffins
Vegan Zucchini Bread (Gluten-Free)
Healthy Morning Glory Muffins (Gluten-Free, Dairy-Free)

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb