Dairy-Free Gluten-Free Banana Bread
This moist and flavorful banana bread is completely dairy-free and gluten-free—ideal for those with dietary restrictions who still want to enjoy a classic favorite. Made with overripe bananas, a blend of gluten-free flours, and a touch of maple syrup, it’s perfect for breakfast, a snack, or even dessert.
Equipment
- Large mixing bowl
- medium bowl (for dry ingredients)
- Fork or potato masher
- Whisk or spatula
- Measuring cups and spoons
- 8.5 x 4.5-inch loaf pan (or similar size)
- Parchment paper (optional, for easier removal)
- Oven
Ingredients
- Wet Ingredients:
- 3 very ripe bananas mashed, about 1 1/2 cups
- 2 large eggs at room temperature
- 1/4 cup coconut oil melted; use dairy‐free butter alternative if desired
- 1/4 cup maple syrup or your preferred liquid sweetener
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 1/2 cups gluten‐free all-purpose flour ensure your blend contains xanthan gum or add 1/2 teaspoon separately
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon optional
- Add-ins Optional:
- 1/4 cup chopped walnuts
- 1/4 cup dairy‐free chocolate chips
Instructions
- Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan or line it with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, mash the bananas using a fork until smooth.
- Add the eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk together until well combined.
- Combine Dry Ingredients:
- In a separate bowl, sift together the gluten‐free all-purpose flour, almond flour, baking soda, salt, and cinnamon.
- Incorporate Ingredients:
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread tender.
- If using, fold in the walnuts and/or dairy‐free chocolate chips.
- Bake:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool & Serve:
- Remove from the oven and let the bread cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
- Enjoy a slice as a delicious snack or a comforting breakfast treat!
- Details:
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: Approximately 70 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Baked Goods, Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free (this recipe can be adapted to be vegan by replacing eggs with flaxseed eggs)
- Keywords:
- Dairy-Free, Gluten-Free, Banana Bread, Allergy-Friendly, Moist Bread, Healthy Baking, Quick Bread
- Nutrition (Approximate per 1 slice):
- Serving Size: 1 slice (1/8 of loaf)
- Calories: ~280 kcal
- Sugar: ~12 g
- Sodium: ~220 mg
- Total Fat: ~14 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0 g
- Carbohydrates: ~35 g
- Fiber: ~4 g
- Protein: ~5 g
- Cholesterol: ~40 mg
- Note: These nutritional values are estimates and may vary based on the specific brands and ingredients used.
Notes
For a vegan version, substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Allow the mixture to sit for 5 minutes before adding to the batter.
Overripe bananas work best—their extra sweetness and soft texture help keep the bread moist.
If you prefer a less sweet bread, you can reduce the maple syrup by 1–2 tablespoons.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Overripe bananas work best—their extra sweetness and soft texture help keep the bread moist.
If you prefer a less sweet bread, you can reduce the maple syrup by 1–2 tablespoons.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.