Ultimate Gluten-Free and Dairy-Free Banana Bread

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Not sure why, but I hated banana bread as a kid. Though I started to enjoy it a few years ago. And well, I quickly went from hating it, to enjoying it, to being totally obsessed with it. And I am specifically obsessed with this ultimate gluten-free and dairy-free banana bread recipe. It’s light, fluffy, not too sweet, and yields the perfect amount of that yummy banana flavor. I love this recipe so much that I often use this trick to ripen all of my bananas, because I’m way too impatient to wait for them to ripen on their own.

Lightly toasted, smeared in dairy-free butter, dairy-free cream cheese, and a drizzle of honey is the my preferred method of enjoying this ultimate gluten-free and dairy-free banana bread. I also love enjoying it as an afternoon snack with a big ole’ dollop of crunchy almond butter on top. It’s also totally delicious on its own! I recommend slicing it and then storing it in the fridge, to maintain its freshness. I also recommend doubling this batch and throwing a few slices in the freezer for a later date. Simply remove from the freezer, toast until defrosted and enjoy!

What You Need To Make Ultimate Gluten-Free and Dairy-Free Banana Bread

Adjust This Recipe To Your Dietary Needs

• Make it Vegan: Use two flax eggs or your favorite egg-substitute in place of the flax eggs in this recipe. Expect your bread to be slightly more dense than the one pictured, but still delicious!
• Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.
• Add Dairy: Use melted butter instead of coconut oil and cow’s milk instead of non-dairy milk in this recipe.

Ultimate Gluten-Free and Dairy-Free Banana Bread

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Recipe by Samantha Russo Course: SnacksCuisine: AmericanDifficulty: Easy

Servings

10

slices

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Ingredients

• 2 Cups Gluten-Free Flour, see Notes

• 1 Teaspoon Baking Powder

• 1 Teaspoon Baking Soda

• 1 Teaspoon Cinnamon

• 1/4 Teaspoon Salt

• 1 1/2 Cups Mashed Banana (about 3 bananas), see Notes

• 1/2 Cup Coconut Sugar, see Notes

• 2 Eggs, see Notes

• 1/4 Cup Coconut Oil, melted

• 1/4 Cup Non-Dairy Milk, see Notes

• 1 Teaspoon Vanilla Extract

Directions

• Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
• Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
• In a separate bowl, mix together the mashed bananas, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
• Fold the wet ingredients into the dry ingredients.
• Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.

Notes

• Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xantham gum. If you’re not gluten-free, use all purpose flour instead.
• Mashed Banana: Remove very ripe bananas from their peel, place them in a bowl, and the mash them with the back of a fork. Continue mashing until you achieve a consistency similar to apple sauce. Measure out the mashed banana then use it in this recipe.
• Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.
• Eggs: Bring your eggs to room temperature before using in this recipe.
• Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

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