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Easy Gluten Free Banana Bread with Mooala Bananamilk

Recipe modified from Minimalist Baker’s One Bowl Gluten Free Banana Bread 
Author Lisa Fennessy
Prep Time 10 minutes
Cook Time 1 hour


  • 3 medium ripe bananas
  • 1/2 tsp pure vanilla extract
  • 1 egg
  • 3 Tbsp olive oil
  • 1/2 cup maple syrup
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup Mooala Bananamilk
  • 1 1/4 cup cup almond flour
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup blended gluten free oats


  • Preheat oven to 350 degrees F (176 C).
  • Line a 9×5-inch loaf pan with parchment paper (or butter pan).
  • Mash banana in a large bowl.
  • Add vanilla, egg, oil, maple syrup, baking powder, salt, cinnamon and bananamilk and whisk vigorously to combine.
  • Mix in almond meal, gluten free flour blend and oats.
  • Bake for 1 hour to 1 hour 15 minutes. Tip: When banana bread is ready, it should feel firm and be crackly and golden brown on top.
  • Let cool completely before cutting (trust me!).
  • Serve as is, or with butter or another topping.
  • Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.