This moist breakfast bread is a great way to use overripe bananas. You’ll love the light texture thanks to a combination of the gluten-free and almond flour, even if you’re not on a gluten-free diet. Be sure to either weigh the flour or measure by spooning it into a measuring cup and then level with a knife for the best results.

Active time: 10 minutes | Total time: 1 hour

Gluten-Free One Bowl Banana Bread

Ingredients

• 3 medium ripe bananas, peeled and mashed
• 2 large eggs
• 1/2 cup (160g) honey
• 1/4 cup (60g) plain nonfat Greek yogurt
• 1/4 cup (60g) coconut oil, melted
• 2 tsp vanilla extract
• 1 1/2 cups (226g) gluten-free flour
• 1/2 cup (56g) almond flour
• 1 tsp pumpkin pie spice or cinnamon
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (60g) chopped walnuts

Directions

Preheat the oven to 350°F (176°C). Spray an 8-by-4 1/2-inch (20-by-11.4-cm) loaf pan with cooking spray and set aside.

In a large bowl, whisk together the mashed bananas, eggs, honey, yogurt, coconut oil, and vanilla until smooth.

Place the gluten-free flour, almond flour, pumpkin pie spice or cinnamon, baking powder, baking soda, and salt in a sifter or mesh sieve and sift over the banana mixture. Stir until no traces of flour remain. Fold in the walnuts.

Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Cool in the pan for 10 minutes, then transfer the loaf to a plate. Store at room temperature for up to 5 days.

Serves: 10 | Serving Size: 1 slice

Nutrition (per serving): Calories: 295; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 3g; Cholesterol: 41mg; Sodium: 300mg; Carbohydrate: 40g; Dietary Fiber: 5g; Sugar: 19g; Protein: 6g

Nutrition Bonus: Potassium: 333mg; Iron: 9%; Vitamin A: 2%; Vitamin C: 5%; Calcium: 9%

Originally published June 2020; Updated date: June 2026