breakfast dessert gluten-free loaves snacks vegan

The Best Ever Banana Bread {Gluten-Free & Vegan}

January 29, 2014

A recipe for Gluten-Free and Vegan Banana Bread that tastes equally as delicious as your traditional banana bread. No one will know it is gluten and dairy-free!

I often get asked why my recipes use certain flours/starches and why some are vegan while others are not. My recipes are almost always gluten-free because I eat gluten-free (most of the time), but as I’m sure you’ve discovered I am certainly not vegan or paleo or follow any real diet for that matter. Honestly, there is no rhyme or reason to it, my recipes come out the way they do entirely based on what I have on hand.

The Best Gluten-Free and Vegan Banana Bread // #glutenfree #veganSure I make the occasional grocery shop, but especially when it comes to baking there’s always different combinations that can yield the same result. I’m not about to go running out to the store to buy cornstarch and buckwheat if I already have tapioca flour and brown rice flour on hand. Same goes for eggs. If I’m out but have some flaxseed in the fridge, flax egg here we come. When there’s a will there’s a way!

Of course I’m also a sucker for a good science experiment. A while ago I read that mixing applesauce and baking powder can act as a binder instead of eggs. Obviously I forgot to write down where I read it or how to do it, but I gave it a shot and the baking gods must have been on my side because it actually worked out in this recipe.

The Best Gluten-Free and Vegan Banana Bread // #glutenfree #veganI really had no intention of posting this recipe when I was baking it because I made it last-minute for C when I visited Montreal a few weeks ago. I sneakily made it gluten-free so I could eat it too. He was shocked at how good it was despite its “healthiness” (healthy food can taste good people!!!) that I knew I had to recreate and photograph it. I then made them into muffins when I catered and fooled everyone there too. I declare myself the banana bread queen because damnnnnn


The Best Ever Banana Bread {Gluten-Free & Vegan}

  • Prep Time: 10 minutes
  • Cook Time: 58 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 12-16 slices 1x



  • 3/4 cup brown rice flour*
  • 1/2 cup + 2 T gluten-free oat flour (ground rolled oats)*
  • 3/4 cup potato starch*
  • 1/4 cup tapioca starch*
  • 1 tsp xanthan gum**
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt


  • 1/2 cup applesauce, warmed up and then mixed with ½ tsp baking powder
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 4 ripe bananas
  • 1 tsp vanilla extract
  • Optional: 1 cup chocolate chips or nuts (or a combination)


  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 5 inch loaf pan with coconut oil or non-stick spray (bread is big so don’t use a smaller sized pan)
  3. Combine all dry ingredients and set aside.
  4. In a separate bowl mash up bananas. Add in warm applesauce (premixed with baking powder), melted coconut oil, maple syrup, almond milk and vanilla and stir to combine.
  5. Add wet ingredients to dry and stir until just combined.
  6. Add in chocolate chips or nuts if desired.
  7. Scoop batter into pan and bake for 55-60 mins.
  8. Remove from oven and let cool for at least 30 mins before removing from pan and placing on a wire rack to cool completely.
  9. Will keep in a sealed container on counter for up to 5 days.


  1. Or replace brown rice flour, oat flour, tapioca flour and potato starch with 2 1/4 cups + 2 T of regular all-purpose or whole wheat flour.
  2. If using regular all-purpose or whole wheat omit xanthan gum
  3. Can also be made into 12 large muffins (bake for 25-30 mins or until top is brown and springs back)

Like this recipe? Check out some of my other baked goods!

Do you like experimenting with different types of foods or do you stick to what you know? What’s your “best ever” recipe?


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  • Reply
    Taylor @ FoodFaithFitness
    January 29, 2014 at 5:36 am

    Oh man, that banana bread looks so moist and delicious! I love that you included all the possible swaps in the recipe, that makes it so much easier if I don’t have all these things on hand. I’m new to baking with xantham gum, but science experiments are fun! 🙂

    • Reply
      Davida @ The Healthy Maven
      February 3, 2014 at 5:07 pm

      It’s like the secret ingredient for all gluten-free baking!

      • Reply
        Jacob overgaard
        January 21, 2016 at 2:21 pm

        Looks AWESOME! I really want to make this but I have some questions. What kind of applesauce is it? is it just something that you can find everywhere or? and how much is 2 T gluten-free oat flour in ml or another unit? Writting all the way from Denmark…

    • Reply
      December 31, 2015 at 2:49 pm

      oats really????

  • Reply
    meredith @ Cookie ChRUNicles
    January 29, 2014 at 6:19 am

    I love to experiment. I use applesauce a lot in my recipes and find it works well. This banana bread looks great – the texture stands out to me – too bad I only have one overripe banana today. lol

  • Reply
    Kaitlin @4loveofcarrots
    January 29, 2014 at 6:37 am

    I must make this!!! Banana bread is my fav!!!

  • Reply
    Chelsea @ Chelsea's Healthy Kitchen
    January 29, 2014 at 6:47 am

    I adore banana bread! This looks amazing and I want to make it ASAP, but I have no ripe bananas on hand. I hate it when that happens!

    I tend to experiment with vegan and GF baking too because I have a friend who is both. Also a lot of my recipes naturally come out vegan just because of the nature of the recipes.

  • Reply
    Elise @
    January 29, 2014 at 6:52 am

    I am a sucker for a good banana bread. I could start my morning off with a slice of that and a hot coffeee everyday

  • Reply
    Tina Muir
    January 29, 2014 at 6:55 am

    Yum! That sounds wonderful! I never got to try any banana bread….but I do have some bananas that are ripening a little faster than I can eat them….Thank you for the perfect timing!

    I experimented a lot while gf, and I think it is easier to get it wrong as it is so complicated with all the flours, I had quite a few mistakes, many of my pancakes came out like a blob of fried oatmeal…..not so good, but I learned that gluten free pancakes are better smaller, compared to my usual giant ones!

    Thanks for the recipe, and for proving that life is for experimenting…and sometimes it even works!

  • Reply
    Alison @ Daily Moves and Grooves
    January 29, 2014 at 7:24 am

    Oooo this looks and sounds fantastic! I’ve never used tapioca flour before, but if I ever come across it in the stores, I would totally try it out. I usually stick to recipes I know, but occasionally, I go crazy and buy new things to try new recipes, and it’s often worth it! I find new foods, tastes, and textures that I love.

  • Reply
    January 29, 2014 at 7:32 am

    That banana bread does look SO moist (ew don’t like that word: moist). I want to try someeeee!

  • Reply
    Kim @ BusyBod
    January 29, 2014 at 7:33 am

    Eat all the banana bread!!!! I’m waiting (impatiently) for some bananas to ripen so I can make some. PS thanks for the multiple flours explanation. I always wonder if like, tapioca flour in a recipe means that you absolutely have to use that specific flour in order to make it work.

    • Reply
      Davida @ The Healthy Maven
      February 3, 2014 at 5:11 pm

      There’s usually ways to sub around it. I’m working on a more detailed post explaining everything!

  • Reply
    kathy @ vodka and soda
    January 29, 2014 at 7:36 am

    my best ever recipe is something that i legit took from and acted like i made it up (to my family). it’s a chocolate chip banana muffin recipe. kayla calls is “mommy’s yummy muffins” and i don’t correct her. #iregretnothing

    this looks so good. expect me to steal this idea too.

    Vodka and Soda

  • Reply
    January 29, 2014 at 7:40 am

    I love how unafraid you are to just get in the kitchen and experiment! I’m always so scared something won’t work when I just wing it with baking. This loaf turned out beautifully!!

  • Reply
    January 29, 2014 at 7:42 am

    I’m definitely among those who experiment frequently. I’ve taken out a number of ingredients and foodstuffs from my eating regimen in recent years and life would be truly boring and depressing if I did not experiment.
    I’ve been looking at GF bread recipes lately (I’ve missed bread and as a result have tasted a slice of a friend’s homemade bread which I’m pretty sure was not GF and probably had eggs) and this one looks right up my alley!

    • Reply
      Davida @ The Healthy Maven
      February 3, 2014 at 5:18 pm

      I’m so happy you like it! If you’re looking for regular sandwich bread I’m a big fan of Udi’s Whole Grain sandwich bread and a GF flour company called Cloud 9 bakery just came out with a bread flour. I love their regular flour so I’m sure it’s good!

      Thanks for stopping by 🙂

  • Reply
    Amy @ Long Drive Journey
    January 29, 2014 at 7:57 am

    Looks fabulous! Now I am hungry! Hmmm what shall I eat for breakfast? Wanna ship me some of this? I wish I were your girlfriend so that I could get some of these treats made for me…

  • Reply
    January 29, 2014 at 8:00 am

    You are my hero!!! I CAN EAT THIS!!! The only things I have to sub are the almond milk and the starches (don’t have that here). And maybe add some cacao nibs, lol. So EXCITING to finally see a recipe that I love and can eat at this sad time of eliminating.

  • Reply
    Kathryn @ Illustrated Nutrition
    January 29, 2014 at 8:11 am

    My mouth is watering already, this looks amazing! Next time I have really ripe bananas I know what I need to make!!

    • Reply
      Davida @ The Healthy Maven
      February 3, 2014 at 5:43 pm

      I keep them in the freezer so I can make banana bread whenever I have a craving…which is daily btw 😉

  • Reply
    Kelly @ Kelly Runs for Food
    January 29, 2014 at 8:26 am

    I love love love banana bread! Thanks for sharing the flour swap, too, since I usually just have regular flour on hand. My best ever recipe? That’s tough, since I don’t really consider myself to be a good cook. Riley would probably say my breakfast casseroles are really good!

  • Reply
    Mary Frances
    January 29, 2014 at 8:26 am

    I’ve never seen the applesauce and powder trick! How cool is that? I’ve been craving a batch of banana bread, but I like to try a new version every time. I’ve never tried vegan, but this looks so darn good, I can’t resist. So thick and moist and dense – my trifecta of perfection in quick breads. Yes sir-ree, you are the queen of banana breads! Pinned!

  • Reply
    Erin @ The Almond Eater
    January 29, 2014 at 8:36 am

    This looks so good!! Interesting about the applesauce and baking powder hmmhmmm may have to try! And yeah I’m still trying to convince Miguel that healthy food can taste good haha it’s a work in progress.

  • Reply
    Kim @ Hungry Healthy Girl
    January 29, 2014 at 8:43 am

    I love experimenting with different flours too. I’m not vegan, but lots of my recipes are, mainly because vegan recipes tend to be healthier. I love your pictures and the addition of applesauce.

  • Reply
    January 29, 2014 at 9:06 am

    Oh banana bread how I love thee. I have made so many different versions and variations over the years! As long as it’s fluffy and has a nice banana flavor…that’s all I really care about! 🙂

  • Reply
    Christine @ Gotta Eat Green
    January 29, 2014 at 9:07 am

    I’m a sucker for any banana bread recipe. It’s just so darn good. I always cook/bake vegan (obvs) but I like experimenting with GF as well. Grant’s sister is GF so I use her as my taste tester for new recipes.

  • Reply
    Ang @ Nutty for Life
    January 29, 2014 at 9:12 am

    All hail the banana bread queen! We bow down to you oh Davida the Great. So this has real cooked brown rice in it? That’s super cool. I bet it would have a crazy good texture. I never would have thought to add that!

  • Reply
    ashley - baker by nature
    January 29, 2014 at 9:18 am

    Wow! This looks like one amazing loaf of banana bread. Can’t wait to give it a go 🙂

  • Reply
    Sam @ Better With Sprinkles
    January 29, 2014 at 9:19 am

    Don’t you love surprising people with healthy food? And my brother’s girlfriend is gluten and dairy-free and I always feel bad that I never have anything for her when i bake…I may have to make this up for Superbowl!

  • Reply
    Alex @ Kenzie Life
    January 29, 2014 at 10:10 am

    This looks awesome! Banana bread with chocolate chips and nuts is the best! I once even put peanut butter chips in it too…amazing!

  • Reply
    Holly @ EatGreatBEGreat
    January 29, 2014 at 10:29 am

    I just made banana bread last weekend because my husband loves it. It’s one of his favorites! However, I love this healthier version of it. Definitely need to remember this one!

  • Reply
    Christine@ Apple of My Eye
    January 29, 2014 at 10:59 am

    So cool to learn about the applesauce and baking powder trick! I’ve used applesauce in the place of fats/oil before, but never knew the science behind it. Anyways, it looks like it worked out fantastically because these seem SO moist! 😀

  • Reply
    January 29, 2014 at 11:37 am

    I completely understand about a all over the place diet! Mine is too other than no dairy… allergy!

  • Reply
    Heather @ Run Like a G!
    January 29, 2014 at 11:42 am

    Adding this to my list to make! Gunshow loves BANANA bread so I think this will excite him since it is a healthier version!!!!!

  • Reply
    GiGi Eats Celebrities
    January 29, 2014 at 12:38 pm

    Best ever?! I think that would mean you have eaten a piece of EVERY SINGLE LOAF OF gluten-free & vegan bread EVER MADE! lmfao. I am utterly impressed that you can keep such a sexy body after chowing down so much! 😉

  • Reply
    Alex @ therunwithin
    January 29, 2014 at 12:47 pm

    I have actually never tried making a gluten free banana bread, great recipe, maybe I should give it a shot.

  • Reply
    January 29, 2014 at 12:53 pm

    LOVE THE BAKING POWDER + APPLESAUCE TRICK. My stuff always falls apart. Probably because it’s literally like bananas-applesauce-other stuff that is healthy. I also ALWAYS forget eggs or baking powder/soda if I’m making something on my own. Slowly but surely I’m picking things up and learning more things every time. I haven’t experimented much lately (minus the amazingness that is quinoa breakfast muffin) – actually, just kidding, I thought about four things I’ve made lately. I’m such a liar.

  • Reply
    Nicole @ FruitnFitness
    January 29, 2014 at 12:58 pm

    Oh this looks so moist! I have been making Green banana muffins to have for breakfast throughout the week. I might have to try this recipe next time…. Maybe I could add spinach too.

  • Reply
    marquis @realrawkitchen
    January 29, 2014 at 1:44 pm

    Oh man this looks good. And not too much sugar, either, for the entire loaf (maybe I’m just open to lots of maple syrup?? 🙂 ) I would love to try it sometime, I just have to get some overly ripe bananas to last long enough in my kitchen!! (I usually eat every last one)

  • Reply
    January 29, 2014 at 2:24 pm

    Ok I definitely would never be able to do what you do just adding random ingredients! I shop with a list and the only time I get “creative” is when I have things on hand that so obviously go together. Like I made tacos and then I “creatively” decide to make southwestern eggs. You catch me!? 🙂

  • Reply
    Mary (A Merry Life)
    January 29, 2014 at 2:46 pm

    Oh man this looks amazing! My roomie is gluten free so I’m passing on the recipe to her. 🙂

  • Reply
    Kristina @ Damn Ten Pounds
    January 29, 2014 at 3:46 pm

    I don’t have a ton of time to experiment. I’m lucky when I actually get dinner on the table 😉 This looks easier than I thought… but please, chocolate chips are not optional.

  • Reply
    Jillienne @ ChasingRaspberries
    January 29, 2014 at 3:59 pm

    I looooove banana bread and the fact that you put chocolate chips in it makes you my hero!

  • Reply
    Danielle @ Green is the New Black
    January 29, 2014 at 4:42 pm

    Looks delicious! I’ll have to keep this one in mind. I see a lot of kiddos that can’t have gluten or cow’s milk so this would be perfect!!

  • Reply
    January 29, 2014 at 4:54 pm

    Yum! I love banana bread, especially if it’s a healthy one 🙂 My best ever recipe would probably have to be my healthy cheesecake or sticky toffee pudding!

    • Reply
      Davida @ The Healthy Maven
      February 3, 2014 at 5:58 pm

      I’m not a cheesecake person but I would do just about anything for some sticky toffee pudding right about now!

  • Reply
    Arman @ thebigmansworld
    January 29, 2014 at 5:23 pm

    Why do you do this to me……

    Can you do readers requests and do no bake recipes? This looks so good, especially without eggs!!! I love experimenting- often though they do not lead to success….

  • Reply
    Tina @ Tina's Chic Corner
    January 29, 2014 at 5:31 pm

    Unfortunately, “healthy” food can get a bad wrap of tasting bad. Poo, poo on those haters! These pictures absolutely show that healthy can look AND taste delicious! I wish I was as good as you with substituting ingredients on the fly!
    Pinned. 🙂

  • Reply
    Miss Polkadot
    January 29, 2014 at 5:40 pm

    Go ahead calling yourself the Banana Bread Queen because even without taste-testing this I can tell it’s aaah-mazing. Not like I’d ever had banana bread before – it’s not a classic over here – but the ingredient list alone is a guaranteed winner.
    Ever since getting more into veganism I’ve been experimenting with substituting ingredients in non-vegan recipes. Sometimes ending up with less-than-stellar results, sometimes succeeding. Like with the Semmelknödel I prepared for my birthday lunch today. They’re a German classic: bread dumpling that I think you might enjoy, too. Usually prepared with several eggs that my mum used to swear were necessary but I proved her wrong with a simple sub. I’m secretly hoping she might find it helpful when running out of eggs one day, too …

  • Reply
    January 29, 2014 at 6:06 pm

    I absolutely love banana bread. this looks fabulous.

  • Reply
    Suzanne @ hello, veggy!
    January 29, 2014 at 6:20 pm

    The two ways to my heart: brownies and banana bread. You’ve got one of the keys now! 😉

  • Reply
    January 29, 2014 at 6:20 pm

    I’m lame and boring and stick to what I know for the most part but I’m slowly branching out – very slowly!!!

  • Reply
    Jess @dearhealthyness
    January 29, 2014 at 6:26 pm

    If you can ship this to Puerto Rico I’ll happily eat it! And healthy can be as delicious as non-healthy 😉

  • Reply
    Pamela @ Brooklyn Farm Girl
    January 29, 2014 at 6:55 pm

    Girl, I get so excited for posts that begin with “Best Ever”. They make me real excited. This bread is awesome and I can’t wait to eat the entire thing (in multiple sittings – of course).

  • Reply
    January 29, 2014 at 9:39 pm

    I love me some banana bread!! I never have a rhyme or reason for my baking either. I just try things and see if they work!

  • Reply
    Nicole @ Foodie Loves Fitness
    January 29, 2014 at 11:21 pm

    Oooohhh I love chocolate chip banana bread!! I have a vegan recipe that I use to make it, but I may just have to try your version my friend.

  • Reply
    Melanie @ HappyBeingHealthy
    January 29, 2014 at 11:28 pm

    That Banana Bread looks wonderful and I love that applesauce/baking powder trick. Awesome!

  • Reply
    January 30, 2014 at 12:07 am

    I loooove banana bread! I have yet to ever make any myself though… maybe this will be my first attempt!

  • Reply
    Cindy @ Pick Fresh Foods
    January 30, 2014 at 12:23 am

    I love banana bread. I get so excited when I start to see the bananas turning spotty brown, those are the best for baking. Gluten free can be tricky but this bread looks delicious!

  • Reply
    January 30, 2014 at 6:00 am

    Davida, this looks so moist & incredible. I want to slather it w/ an ambundance of nut butter and raisisins!

  • Reply
    January 30, 2014 at 8:32 am

    You have no idea how badly I want this right now. Mostly because I’m PMS’ing and I can’t stop eating everything in sight. You know how I bought all of that cereal the other day? I fell into a black hole of granola last night – it was embarrassing, really.

    • Reply
      Davida @ The Healthy Maven
      February 3, 2014 at 6:16 pm

      Sometimes I think my whole life is one long PMS sesh call I’m so damn bitchy and want chocolate all the time.

  • Reply
    Robyn @thereallife_RD
    January 30, 2014 at 10:39 am

    this looks absolutely delicious! I love banana bread as a nigh time snack and really anytime!

  • Reply
    Tonya@Healthy, Fit, and Frugal
    January 30, 2014 at 2:07 pm

    Even from the picture the banana bread looks so moist and delicious. I would of course add chocolate chips! 🙂

  • Reply
    Consuelo @ Honey & Figs
    January 30, 2014 at 7:01 pm

    I declare you the banana bread queen too, because darn, girl: this looks so so so good! The fact that it is healthy is an amazing bonus as well ;–)

    p.s: have you been having problems with your blog lately? I’ve been trying to read your Egg Pesto Slad post for a day now and it just won’t load : ( Maybe it’s just my computer, I don’t know.

    Have a great weekend <3

    • Reply
      Davida @ The Healthy Maven
      February 2, 2014 at 10:40 pm

      That;s so strange! I haven’t had a problem with it but I’ll look into it 🙂 If you can’t get it I’m more than happy to email you the recipe. Just let me know 🙂

  • Reply
    Laura @ Sprint 2 the Table
    January 31, 2014 at 8:01 am

    I had no idea about the applesauce and baking powder trick! Definitely keeping that in mind. I tend to bake a lot of GF stuff. This bread looks perfect!

  • Reply
    Whitney @ To Live & Diet in L.A.
    January 31, 2014 at 5:40 pm

    I apologize in advance for using this word because I know so many people absolutely despite it….but that banana bread looks so MOIST! And delicious. I must have it. Mmmmmm.

  • Reply
    Luv What You Do
    February 1, 2014 at 9:47 pm

    Oh I love everything banana bread. This looks amazing!
    I bet it makes great French Toast the next day (although that may override the vegan party).
    Happy weekend!

  • Reply
    Jessica, The Debt Princess
    February 1, 2014 at 11:40 pm

    I eat plant strong and gluten free which means I avoid oil. Sometimes I will eat a little coconut oil when it’s in small quantities but 1/4 of a cup is way too much for me. Any idea on substitutions? Normally I would use applesauce but I fear that would be too much in this recipe.

    • Reply
      Davida @ The Healthy Maven
      February 2, 2014 at 10:39 pm

      Hi Jessica! Thanks for stopping by 🙂 You can definitely try to substitute with more applesauce (there’s already a 1/2 cup). You could also try sweet potato or pumpkin? It may not be as moist but it should still turn out pretty well!

      Thanks for stopping by 🙂

  • Reply
    February 2, 2014 at 8:15 pm

    I LOVE banana bread! This looks mouthwateringly delicious. Thanks for linking up to Healthy Vegan Fridays! Please make sure to link this recipe to this week’s HVF post on one of the co-hosts blogs!

  • Reply
    Heather @ Kiss My Broccoli
    February 3, 2014 at 1:35 am

    I definitely like to experiment…hence why I can be all over the place with the pancakes…you know, when I’m actually making them! But I’m not at ALL confident enough in the baking realm to get too adventurous! I never knew that about the applesauce and baking powder! That’s awesome! I WILL be giving that a try!

    Hmm, my “best ever recipe”? That’s a toughie…but the first one that comes to mind would have to be my Chocolate-Covered Orange Pancakes. I mean, I DID make them (willingly) three times before posting the recipe! 😀

  • Reply
    Chai a cup of life
    February 4, 2014 at 5:41 am

    I used to bake banana bread once a week in Australia, but no where near as healthy as yours. I combined butter, white flour and sometimes chocolate in it! I like yours because it it healthy and looks very moist 🙂

  • Reply
    February 5, 2014 at 7:49 pm

    This banana bread looks delicious. My Hubby would leap over tall buildings to get a slice of this because he loves chocolate chips in bread.

    Side question: I guess I didn’t realize it before, but are you gluten intolerant?

  • Reply
    March 9, 2014 at 1:30 pm

    Hi lady! I just made this and it was AMAZING!!! I’ve been craving banana bread like crazy and stumbled across your page. I completely forgot to add the maple syrup but added a few chocolate chips and it is just sooo so good!!
    Thank you for this recipe! I’ll definitely be making this again!

    • Reply
      Davida Kugelmass
      March 10, 2014 at 12:22 pm

      Hi Zilia!! So happy you liked it 🙂 I wrote optional for the chocolate chips, but let’s be honest when are chocolate chips optional?!?! Eat a slice for me!

  • Reply
    Yvonne(Bread Fun)
    March 24, 2014 at 2:42 pm

    The best ever Banana Bread Gluten Free and Vegan. By looking at this bread you would never know that it is healthy bread. It looks so rich, yummy and just scrumptious. To die for and melts in your mouth. Awesome!!!!!

  • Reply
    March 27, 2014 at 4:30 pm

    Hey do you think this recipe would work in an automatic breadmaker where you put all the ingredients in at the same time? Curious to try!
    Thx, loving your recipes, keep em coming.

    • Reply
      Davida Kugelmass
      March 27, 2014 at 5:25 pm

      Hi Allie!!!! Thank you so much! It’s always nice to hear from people “in real life” on the blog 😉

      I’m not certain if it would work in a bread maker. I find it doubtful because certain ingredients (like the baking powder and applesauce) need to be mixed together before hand. I’ve never used a bread maker though! If it works let me know 🙂

      • Reply
        March 28, 2014 at 10:32 am

        🙂 I’m also a big foodie and discovered what you were doing on instagram! It’s so inspiring to see you turning your passion a full-time job! I had a food blog for about a week but school busy-ness got in the way of regular posts – maybe I’ll start it up again sometime 🙂 I hope your blog keeps growing and more people know about it!!

        Thanks for the reply – I thought as much since breadmakers do the mixing automatically but I thought I’d test it out and see. I’ll let you know how it goes!

  • Reply
    Kyle WS
    April 30, 2014 at 11:44 am

    I was skeptical at first. I bought all the ingredient which totaled about $50 because I do not do healthy-style, non-gluten cooking so I did not have anything laying around.

    Made the bread exactly as the recipe prescribes and WOWWWWW!!!!!

    It is the best banana bread I’ve ever had. It’s light on my stomach, delicious, dense, and most crucially, moist.

    I highly recommend the chocolate chips and a few walnuts.

    My passionate thanks to the author. The athletic team potluck I am going to tonight is going to love it. That is, if I don’t eat it all by then.

  • Reply
    May 5, 2014 at 7:43 pm

    Did you use tapioca starch or was it tapioca flour? Thanks much.

  • Reply
    May 25, 2014 at 9:23 am

    Hi, instead of the apple sauce can I use an almond GF yogurt?

    • Reply
      Davida Kugelmass
      May 26, 2014 at 8:36 am

      Hi Sony! Unfortunately no as the applesauce combined with the baking powder is what creates an egg-like consistency to bind the bread together. It may work but I’ve never tried myself. If you do try it out and it works, let me know! Enjoy 🙂

  • Reply
    July 29, 2014 at 2:25 pm

    What are your thoughts on using frozen bananas? I have about 4 on hand (no time to make banana bread when they were getting ripe, so off to the freezer they went!). Obviously, I would let them defrost.

    • Reply
      Davida Kugelmass
      July 30, 2014 at 8:21 pm

      Hi Lisy! Frozen and thawned bananas would work perfectly well! In fact I almost always use frozen bananas since they were usually frozen because they were super ripe. Hope you enjoy!

      • Reply
        July 31, 2014 at 9:27 am

        Thanks for the speedy reply. I’ll be baking this for Shabbat dinner tomorrow night 🙂

  • Reply
    August 29, 2014 at 7:38 pm

    Thank you very much. My girlfriend and I have enjoyed this recipe very much. However the only issue we have had is that the bread does not hold it’s shape when it cools. It looks fluffy and incredible when it comes out of the oven, but then quickly drops and flattens as it cools down. Is there a way that we can stop this from happening or is there something we can add to help it hold it’s shape?

    Thanks again!

    • Reply
      Davida Kugelmass
      August 29, 2014 at 10:39 pm

      Hi Calum! Glad you enjoyed the recipe. As for the sinking, do you happen to live in a high altitude location? Oftentimes the difference in altitudes can affect recipes. You could also try baking it longer. It may not be as moist in this case but it will hold up a bit better if that’s your preference. Thanks so much for stopping by 🙂

  • Reply
    September 7, 2014 at 1:56 pm


    Thank you so much for posting this recipe. I have such blind faith in you that I QUADRUPLED the recipe. I am about to start making them, however, I am concerned with the “4 bananas” because they vary in size so much. I usually mash my ripened bananas down and freeze them. It would be incredibly awesome if you could give some sort of measurement either cups or grams of mashed bananas. Because they have so much of an impact on the density, moistness, and ultimate success of the recipe, I’m scared to continue. I only have the dry ingredients mixed right now. If you miraculously get this and respond soon, it would be so appreciated. I would hate to ruin 4 batches 🙁 Thanks SOOOOOOOOO much!

    • Reply
      Davida Kugelmass
      September 7, 2014 at 3:28 pm

      Hi Terri,
      I wish I could give you a definitive answer but I don’t know for sure. My bananas are usually around medium-large and I would say would be about a 1/2 a cup mashed each so 4 bananas would be around 2 cups of mashed banana. Truth-be-told I have made this bread many times and my bananas always vary but have yet to ever have a loaf not turn out. I’ve never tried to quadruple it though. Let me know how it turns out! Best of luck. -Davida

  • Reply
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  • Reply
    September 21, 2014 at 2:03 am

    Omgosh I made this tonight with a few adaptations and absolutely love it!!! Thank you so much for sharing the recipe, it’ll be a staple in my book for sure! 🙂

    • Reply
      Davida Kugelmass
      September 21, 2014 at 12:23 pm

      So happy to hear it! Honoured to be a staple 🙂

  • Reply
    September 21, 2014 at 4:12 pm

    Love it 🙂

  • Reply
    July 17, 2015 at 1:26 pm

    Can you use gluten free all purpose flour instead? Would all the measurements still be the same. I’m new to baking so just wanna make sure. Thanks! 🙂

  • Reply
    July 17, 2015 at 1:28 pm

    Hi just wondering if using all purpose gluten free flour would be okay? If so will all the measurements be the same? Thanks I’m
    New to baking lol. 🙂

    • Reply
      Davida Kugelmass
      July 17, 2015 at 2:20 pm

      Hey Juliana! You should be able to substitute all-purpose gluten-free flour for the flours but it may change the recipe slightly. You’ll notice that I use xanthan gum in the recipe, which is necessary for binding so make sure the gluten-free all-purpose flour you use contains xanthan gum (some of them don’t) otherwise the bread may crumble. Let me know how it goes!

  • Reply
    January 29, 2016 at 9:42 pm

    Confession: I don’t like bananas. I eat them medicinally (sometimes) and use them to ripen avocados. So it’s not uncommon for me to buy a bunch… and they just sit around turning nasty colors and making me dislike them even more. Such happened recently, and I decided I’d try to make the best of the situation. I bet you can’t guess how. 😀 Well, my bananas were really over-ripe (more black than yellow), and I worried they’d lend that super-banana taste and smell to the bread. It seems baking tames even the wildest of nanners, though, and the muffins are as advertised! I used white whole wheat flour, and uh-ohs, I just noticed I didn’t add enough baking powder… I’m not sure the copy of the recipe I printed is the same as what’s here anymore, but I may well have just overlooked it. I just put the 1 tsp in the applesauce and didn’t know/notice that there was a separate allotment for that purpose. Well, um, the muffins still turned out awesome! lol I got 15, though I didn’t fill the tins up all the way ’cause I wasn’t sure how much they’d rise when they baked. I don’t bake much. 🙂 I did add dairy-free semi-sweet chocolate chips to make sure my boyfriend could eat these without worry. Each muffin is surprisingly heavy yet isn’t dense. I heat mine up a little. They’re so moist and soft and amazing! Thanks so much for the recipe!

    The fifth banana is awaiting repurposing still, but I don’t know if I’ll be able to get to it in time…

    • Reply
      Davida Kugelmass
      February 2, 2016 at 9:32 am

      Happy to hear they turned out despite the little mishap 😉 Sometimes baking can be forgiving. Or you had luck on your side! I have many a recipe for that 5th banana btw…I love me some bananas!

      • Reply
        February 2, 2016 at 9:39 pm

        I think I’m more lucky than I deserve sometimes. lol The 5th banana was black with only a couple spots of yellow (and clearly mushy to the touch) by the time I even got home, so I tossed it… I thought I’d picked a recipe calling for the right amount of nanners, but I was off. I’ll definitely keep you in mind for when I’m in desperate need of using up some bananas! 😀

  • Reply
    February 24, 2016 at 8:59 am

    Thank you for the applesauce plus baking powder trick! My kids are allergic to eggs and seeds, so finding replacements is always tough. I’ve often tried applesauce, but warmed up with the baking powder seems like it would make a better binder.
    Excited to try this!

  • Reply
    May 16, 2017 at 3:29 pm

    Hi Davida.
    Why so much potato starch?
    Can I substitute the potato starch for anything else?

  • Reply
    May 12, 2018 at 1:10 pm

    Hi! I had this in the oven for half an hour before I discovered the melted coconut oil in the microwave (that I forgot to add to the batter!). You know what, it’s STILL delicious!
    Thanks for this recipe, it’s great!

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