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.
Gluten Free, Dairy Free Banana Bread
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.
Simple Banana Loaf (gluten & Dairy Free)
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
I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.
Earl Grey Banana Bread (gluten And Dairy Free)
© 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 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 Gluten-Free Flours for more guidance!
Ultra Moist Gluten Free Banana Bread
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
Healthy Banana Bread
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg. *We recommend aluminum-free baking powder for best flavor. Brands with aluminum sometimes create a metallic taste. *Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite. *Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.
Serving: 1 slices Calories: 307 Carbohydrates: 46.2 g Protein: 5 g Fat: 12.6 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 379 mg Potassium: 301 mg Fiber: 4 g Sugar: 17.7 gI developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
Gluten Free Banana Bread Recipe (with Almond Flour)
I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
Perfect Gluten Free Banana Bread
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.
One Bowl Banana Bread (gluten Free, Vegan)
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.
I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.
Regular flour absorbs far more moisture than almond flour, which is hardly absorptive at all. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.
Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free
Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour. Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet. (In fact, these pictures show the bread slightly sinking in the middle, but my other batches were perfectly mounded—perhaps the eggs used for the photos were smaller than the eggs I had used in previous tests).
Why do you need more eggs? Regular flours contain gluten, which is a protein that provides structure. It essentially creates a framework that fills with air pockets and stays lofty after baking. Almond flour is gluten free, which means that we’re going to have to find structure elsewhere. Real eggs are the only solution that I know of that can provide sufficient structure. Do not try to make this bread with flax eggs instead—you’ll end up with an unappetizing pudding-like situation.
Baking powder. Baking powder is double-acting, which means that it starts producing bubbles when mixed with liquid, and produces more bubbles when it’s heated.
Banana Bread (gluten + Dairy Free)
Since we added baking powder (which actually contains some baking soda), we’ll decrease the amount of baking soda. Another reason is that baking soda is much stronger than baking powder, and we simply need less when they’re used together.
In summary: The answer to the question, “Can I substitute almond flour?” is not so simple! The good news is that I use a similar formula for many of my quick bread recipes (like my pumpkin bread and zucchini bread) and muffins, so you can
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