One Bowl Gluten Free Banana Bread
One Bowl Gluten Free Banana Bread is super moist, healthy almond flour banana bread that’s completely grain free and refined sugar free!
I know it’s fall and everybody is interested in pumpkin this and apple that, but there’s always a demand for banana bread recipes right? There is in my house, because my family is bananas over banana bread.
Ahem.
Cornball humor aside, everyone in my family loves bananas and we always have some in the house. That means that I have overripe bananas on a regular basis, and I’m never upset about it.
I love freezing them for smoothies and using them in baked oatmeal, banana muffins and breads like this One Bowl Gluten Free Banana Bread!
This bread has become a fast favorite since I started making it a few months ago. Honestly, it’s the only banana bread recipe that I want to make lately for so many reasons.
One Bowl Gluten Free Banana Bread
In case you’ve missed my previous posts on the subject, I’ve decreased the amount of wheat that I eat significantly due to digestive issues that I’ve been having this past year.
Just to clarify…I still eat some wheat, but I’m eating less of it because I feel so much better when I keep it to a minimum.
The bright side about eating less wheat is that I’ve learned a lot about gluten-free baking. I’ve replaced the wheat flour in many of my recipes successfully with Bob’s Red Mill 1 to 1 flour, and have learned to bake with oat flour and my new favorite –> almond flour.
This gluten free banana bread is made with wholesome, nutritious almond flour, so it’s grain free and gluten free. This healthy banana bread also contains heart healthy olive oil and is refined sugar free.
This One Bowl Gluten Free Banana Bread may be healthy, but it’s so moist and flavorful that you’d never know it. And the dark chocolate chips certainly give it plenty of decadence. 🙂
Recipe Substitutions
The maple syrup may be replaced with the same amount of honey.
The olive oil may be substituted with the same amount of your favorite oil, such as canola or coconut.
To make this a paleo banana bread recipe, omit the chocolate chips or replace with dairy free chocolate chips.
More ways to bake with banana!
Hummingbird Cake Baked Oatmeal
Blueberry Banana Almond Butter Oat Bars
Flourless Peanut Butter Banana Chocolate Chip Cookies
Peanut Butter Banana Chocolate Chip Oat Bars
One Bowl Gluten Free Banana Bread
One Bowl Gluten Free Banana Bread is super moist, healthy almond flour banana bread that’s completely grain free and refined sugar free!
Ingredients:
- 3 medium bananas (about 1 cup mashed)
- 4 large eggs
- 1/4 cup extra virgin olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour, such as Bob’s Red Mill
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup dark chocolate chips
Directions:
- Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
- Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk well to combine.
- Pour the almond flour over the wet ingredients, then add the baking powder, baking soda and salt over the almond flour. Whisk or stir well until incorporated, then stir in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack.
- Slice, serve and enjoy!
Recipe Notes:
- Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used or substitutions that are made.
- To make this bread paleo, omit the chocolate chips or use dairy free chocolate chips.
- Store leftover bread at room temperature in an air tight container for up to 5 days.
Recipe source: Flavor the Moments
// All images and text ©.Nutrition Information
Yield: 10 slices, Serving Size: 1 slice
- Amount Per Serving:
- Calories: 201
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 130mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 13g
- Protein: 4g
Banana bread is definitely needed year round! This looks delicious, Marcie! I’ve always wanted to try a gluten free version and I’m loving that this is made in just one bowl, too. Wishing this was my breakfast for today!
Thank you Gayle! Almond flour makes this bread so hearty and satisfying and you’d never know it was GF!
Wow, Marcie! I can’t get over how beautiful this banana bread is. It’s looks so fluffy and perfect. I would have never guessed it was gluten-free! I love the ingredient list too. So simple and wholesome. I just so happen to have some overripe bananas as well and they are begging me to make this!
Thank you Sarah — I really appreciate your sweet comment! This bread really is wholesome and I can’t wait to try it with pumpkin! 🙂
My household is the same about bananas… they’re a staple around here, and I always have both fresh & frozen ones in my kitchen! Banana bread is one of my favorite things to bake, and this looks delicious. I like using almond flour for GF recipes too!
I’m at the store for bananas a few times a week — it’s crazy! haha Thanks Nicole!
Oh my! This banana bread looks perfect!!! Pinned it right away 🙂
Thank you so much! 🙂
This banana bread is the answer to my banana bread prayers! I’ve also been trying to cut back on gluten and wheat products in general, so I can’t WAIT to try this!!
I’m glad you feel the same way…this recipe has been my saving grace since I’ve stopped baking with wheat on a day to day basis! Thanks Katherine! 🙂
I can’t even believe that this gorgeous-looking bread is gluten-free!! It seriously looks SO unbelievably soft and moist, Marcie! Definitely adding this one to the must-bake list!
Thank you Sarah! I hope you get to try it out!
I love that this bread is grain-free and refined sugar free! I’m always trying different healthier banana breads so I definitely need to add this one to the list!
We’re definitely on the same page! 🙂
There is just nothing like a stellar loaf of banana bread! I’m obsessed with the chocolate-banana combo – I could go for a thick, warm slice of this every single morning!
I could eat this every day too! 🙂
There’s ALWAYS a demand for banana bread!! This loaf looks FANTASTIC!!
Funny – I’ve been the same way over the last year I’d say. While I do still eat wheat, it’s on a much smaller basis as I just feel better that way. And certain things seem to set me off more than others (which I find fascinating).
I’m glad you feel that way too and thank you! 🙂 I’m having the same issues…the most random things set me off!
Can we substitute the almond flour with oat flour? Thanks.
Hi Kris! I wouldn’t recommend substituting the almond flour with oat flour as you would get much different results. I have an oat flour waffle recipe that you might like however! https://flavorthemoments.com/one-bowl-blueberry-oat-flour-waffles
I made this recipe at the weekend after trawling Pinterest, and it is delicious! So wonderful to still be able to eat banana bread and follow a gluten, refined sugar and dairy free diet! Thank you.
I did have to bake for an extra 25 mins for some reason – not sure what went wrong on that front.
I’m so glad to hear that you enjoyed this Annie! I miss banana bread so much so this satisfies my cravings. 🙂 Hopefully it will bake up in the normal time frame next time!
Is the baking time based off using a metal loaf pan or glass?
I used a metal pan Rachel.
OK, thanks. So probably longer baking time for glass, then.