One Bowl Gluten Free Banana Bread
This one bowl gluten free banana bread delivers a soft, moist loaf with all the comfort of the classic minus the gluten. It’s simple, nourishing, and easy to customize with no special tools required.
Equipment
- mixing bowl
- fork or potato masher
- wooden spoon or whisk
- measuring cups and spoons
- 9x5-inch loaf pan
- parchment paper (optional)
- toothpick or cake tester
- cooling rack
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs or flax eggs
- 1/4 cup avocado oil or coconut oil
- 1/4 cup maple syrup or coconut sugar
- 1 tsp vanilla extract
- 1 1/4 cups gluten-free flour blend (or almond/oat mix)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add eggs, oil, maple syrup, and vanilla extract to the bananas. Stir well to combine.
- To the same bowl, add gluten-free flour, baking soda, cinnamon, and salt. Stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Swap eggs with flax eggs for a vegan version. Use almond, oat, or a 1:1 gluten-free flour blend. Add nuts, chocolate chips, or blueberries for variation. Store in an airtight container for up to 4 days or freeze individual slices for up to 3 months.
Nutrition
Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 170mgPotassium: 210mgFiber: 3gSugar: 9gVitamin A: 45IUVitamin C: 3mgCalcium: 25mgIron: 0.9mg
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