I also made muffins, but cook time was 32min in a silicone muffin mold.

Hi Elizabeth, I have a long term goal to update more recipes to include ingredients by weight, but with over 1000 recipes it’s going to take a while.

Hi Aoife, I recommend the recipe as written.

Would it be possible to change the oil for Greek yogurt do you know?

Hi Sarah, I haven’t tested it, but I would start with reducing the almond flour by 1/4 or 1/2 cup and using 1/4 or 1/2 cup of cacao powder. It would take some testing to get the proportions right.

Hey Kate, can I add cacao powder into this banana bread recipe, if so how much would you recommend?

Thanks for sharing your experience with the timing of baking them in a muffin tin! I’m glad you enjoyed the recipe.

Fyi— regular sized muffins took abt 15-17 mins and mini muffins took abt 10-12 mins.

THIS is seriously, the best Gluten Free Banana bread ever! Super easy to make too. I doubled the recipe. Sometimes this is risky but not for this one thankfully. Reading through the authors “story” ,which i usually skip over like most recipes,I found some valuable information. Because its a new recipe,I read alot of the comments too.I used a blend of Almond flour,Buckwheat flour and Quinoa flour. I did look up these 3 blends, to see if they’d work for a GF Banana bread, and they are actually an excellent blend. In fact,better than just Almond flour alone,as they each offer an important trait to making this a very moist,nutty,loaf that holds its shape and doesn’t fall apart. On top of the cinnamon, I added Ginger,Nutmeg and Allspice to it( a couple of tsp of each). Once i had the batter in the pans,i sprinkled the tops with some dehydrated maple bits i had on hand. ( Rogers Maple Crunch)Sugar in the raw works great too. This gives the crust a nice crunchy texture,followed by the moist inside of the loaf.I used glass loaf pans as the author commented on someone’s posted fail when they’d used metal loaf pans,saying ceramic was what she used which didn’t have,but i had glass and they worked great.I line my pans with parchment paper. Less fuss and easier to lift the loaves out once they’re cool enough to do so. The cooling period before lifting is really important too. If you try lifting the loaves out too soon,you risk having it fall apart! I waited,and was rewarded with a moist,but stable loaf. I don’t usually write such a long post about my baking,however, gluten free baking can be tricky.FYI.. This doubled recipe made two standard sized loaves and used 8 eggs..so ya,alot of eggs,but worth it! Definitely a winner!