Banana bread should be quick, easy and fool-proof to make – which is why this recipe is my favourite. I often find myself buying extra bananas and look forward to using the overripe leftovers from the week to make this up.
This recipe also develops a great crusty layer in the oven, making this truly a banana bread rather than a banana cake.
What do I need to make this banana bread recipe?
You’ll only need a few items to make this recipe, which makes cleaning up super easy:
- Large mixing bowl: you’ll only need this one bowl to combine all the ingredients
- Sifter: I recommend sifting the gluten-free flour to remove the clumps but if you don’t have a sifter, you can whisk the ingredients to combine.
- Loaf pan: I use a 23cm loaf pan and line this with baking paper for easy clean up and storage
Can I add mix-ins to this recipe?
This banana bread is lovely on its own but adding vegan chocolate chips or walnuts adds an extra layer of texture and decadence. Add half a cup of your favourite mix-in after you combine the flour in the mixture, or sprinkle them on top of the banana bread once the mixture is transferred to the loaf pan.
Easy Banana Bread – One Bowl Only!
An easy gluten-free and dairy-free banana bread recipe – the only one you'll ever need!
Ingredients
- 2 large bananas (over ripe)
- 1 large egg
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup brown sugar
- ½ cup caster sugar
- 1¾ cup gluten free flour (I use the White Mill gluten free flour from Aldi)
- ½ tsp xanthum gum (only add if your gluten free flour doesn't contain any)
- 3 tsp baking powder
- 1 pinch salt
Optional Mix-Ins
- ½ cup vegan chocolate chips
- ½ cup walnuts or pecans
Instructions
- Preheat oven to 160℃. Line a loaf pan with baking paper.
- Mash the banana in a large mixing bowl. Add egg, oil, vanilla extract and sugar and mix to combine.
- Sift the gluten free flour, xanthum gum (if using) and baking powder into the mixture. Add a pinch of salt and any mix-ins like vegan chocolate chips or walnuts. Mix to combine.
- Transfer mixture to the loaf pan. Bake at 160℃ for 45 minutes and increase the oven to 180℃ for 15 minutes, for a total bake time of 60 minutes.
