This gluten-free dairy-free banana bread is fragrant, moist, and just slightly sweet, there’s just so much goodness in one single bite. The perfect breakfast to start your day, or a delicious snack for whenever you’re hungry! Keep this recipe handy because you’ll be making it again and again!
Banana bread is very dear to my heart, and the smell of banana bread simply takes me right back to my childhood.
I can’t even begin to tell you how many times I’ve made gluten-free banana bread recipes that were only just so-so, or how many times I’ve been disappointed by substandard gluten-free banana bread that’s dry and dense and just
Easy Gluten Free Dairy Free Banana Bread
So make sure you print out the recipe and maybe even stick it on your pantry door, because you’ll be making it
The secret ingredient in keeping this gluten and dairy free banana bread moist is almond meal, which is a great substitute for almond flour (check out my recipe for 5-minute homemade almond meal so you’ll never have to buy expensive almond flour ever again!).
, it also helps it develop a beautiful golden brown crust once baked. I also use brown sugar instead of regular table sugar to give it a richer taste and color.
Dairy And Gluten Free Banana Bread — Fresh Simple Home Fresh Simple Home
Preheat the oven to 350F and grease an8″ x 4″ metal loaf pan. If you prefer, you may also line the loaf pan with parchment paper.
In a large mixing bowl, combine the sunflower oil, brown sugar, beaten eggs, vanilla, and almond milk. Beat well until you get a light, fluffy mixture.
Add half of the flour mixture, and half of the mashed bananas to the large bowl with the wet ingredients and mix well to combine. Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter (that’s still liquid enough to be poured).
One Bowl Banana Bread
To store, place the cooled loaf of gluten-free dairy-free banana bread in anairtight containerand store in the refrigerator for up to 5 days.
To freeze, wrap the cooled loaf inplastic wrapor store it in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing and eating.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Gluten Free Banana Bread
This is the absolute best gluten-free banana bread you’ll ever eat. Fragrant, moist, and just slightly sweet, there’s just so much goodness in one single bite. The perfect breakfast to start your day, or a delicious snack for whenever you’re hungry! Plus, it’s also dairy-free (perfect for those who are lactose-intolerant), but no one would even know! Keep this recipe handy because you’ll be making it again and again!
Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) because it will result in a denser final texture.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is essential for binding the ingredients together so the baked good doesn’t fall apart easily. Make sure you include xanthan gum if your gluten-free flour blend doesn’t already include it.
Gluten Free Dairy Free Banana Bread Recipe
Almond Meal: The almond meal helps make this gluten-free bread incredibly moist, so definitely do not skip this. I like making my own 5-minute homemade almond meal, but you can also use blanched almond flour instead. If you are allergic to almonds, you may use equal quantities of brown rice flour instead.
Baking Powder: In this gluten-free banana bread recipe, baking powder gives the batter lift and helps it to rise to create a fluffy texture, so make sure you include baking powder. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use melted coconut oil, olive oil, or other vegetable oils. Alternatively, if you are not lactose-intolerant, you may also use melted butter instead.
Healthy Banana Bread Recipe
Brown Sugar: I used brown sugar to give it a richer taste and color, but you may also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar).
Eggs: The eggs in this recipe helps to better bind the ingredients together and helps the batter to rise. If you are allergic to eggs, or simply want to keep this recipe vegan, you may substitute the eggs with aquafaba, flax eggs, or an egg-replacer.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, sunflower milk, coconut milk or soy milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
Banana Bread (gluten Free, Dairy Free, Soy Free, Vegan)
Bananas: I recommend using ripe bananas as they are sweeter than unripe bananas. Choose bananas with brown spots on them for the best results.
Storing/Freezing: To store, place the cooled loaf of gluten-free dairy-free banana bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap or store it in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing and eating.
This recipe was originally published in April 2020, but has since been updated to include step-by-step images, clearer instructions, recipe notes and ingredient substitutions.
Easy Dairy Free Banana Bread
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.
We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do?
This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.
Cinnamon Swirl Banana Bread (gluten Free, Dairy Free Option)
You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes.So, you too can enjoy a gluten-free and dairy-free banana bread.
The Best Gluten Free, Dairy Free Banana Bread
My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.
Serving: 2 slice | Calories: 272 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 61 mg | Sodium: 223 mg | Potassium: 173 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 325 IU | Vitamin C: 3.9 mg | Calcium: 26 mg | Iron: 1.1 mg
© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
The Best Ever Super Moist Gluten Free Banana Bread
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely alreadyhave on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to
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