This Gluten-Free Dairy-Free Banana Bread is outrageously soft, sweet, and tender. This loaf is made without refined sugar, and only requires one bowl for minimal dishes! Enjoy it as the perfect cozy breakfast or snack!
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This gluten and dairy-free banana bread is a delicious and wholesome alternative to traditional recipes, perfect for those with food sensitivities or anyone looking for a healthier treat.
Sweetened naturally with ripe bananas and just the right amount of maple syrup, this banana bread is not only easy to make but healthy and delicious. Whether enjoyed as a breakfast option or a snack, this recipe is a satisfying, guilt-free treat the whole family will love!
If you are looking for other great healthy and gluten-free banana bread variations, try these Almond Flour Banana Bread Muffins, or this Chickpea Flour Banana Bread.
What I Love About This Recipe
This banana bread is perfection. Here is why I love it:
- Allergy Friendly— This banana bread has all the classic flavor but is made without all major allergens!
- Refined Sugar-Free— Sweetened entirely with banana and maple syrup, this recipe is free of processed sugar. These Paleo Banana Espresso Muffins are another delicious, refined sugar-free baked good that you'll love.
Ingredients
Overripe Bananas - Brown and spotty bananas work best! I like to measure after mashed to ensure I have the perfect amount. If you have more overripe bananas, freeze them and use them in this Vegan Banana Ice Cream.
Gluten-Free All-Purpose Flour - You can used any gluten-free all-purpose baking flour that measures 1:1 with regular sugar. Flours with xanthan gum will work best (most contain this ingredient).
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Maple Syrup can be substituted for honey or regular granulated sugar.
- Avocado oil can be replaced with any neutral-flavored cooking oil, including melted (slightly cooled) coconut oil or butter (obviously butter is not dairy-free).
- I have not tested any egg replacements in this recipe.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Gluten-Free Dairy-Free Banana Bread
Step 1: In a large mixing bowl, begin mashing 2 large overripe large bananas. Measure out 1 ¾ cup of mashed banana and return it to the mixing bowl, discarding any extra.
Step 2: Add the oil, eggs maple syrup, vanilla extract, and apple cider vinegar to the bowl with the mashed banana. Whisk together until well incorporated.
Step 3: To the bowl with the mashed bananas, add the dry ingredients (gluten-free flour, baking soda, cinnamon, and salt). Whisk together to form a batter with no lumps or streaks of dry ingredients. Avoid over-mixing.
Step 4: Line a 9-inch bread pan with parchment paper, and set aside. I usually first spray the pan with cooking spray or rub it with coconut oil to help to parchment paper stay put or use document clips to secure the parchment paper. Transfer the batter into the lined bread pan.
Step 5: Place the bread in an oven preheated to 350 F and bake for 48-52 minutes (50 minutes was perfect for my oven) or until you can pierce the center with a toothpick and have it come out clean.
Commonly Asked Questions
This bread is best stored at room temperature completely cooled and wrapped securely in foil. It tends to dry out more when stored in the fridge. The bread will maintain quality for 3-4 days on the counter. Ensure it is fully cooled before storing to avoid excess moisture which can cause the bread to mold.
You can freeze it by wrapping completely cooled banana bread in parchment paper or foil and then placing it inside a freezer bag. Store in the freezer for up to 2 months. Thaw at room temperature.
I have had success with a variety of gluten-free all-purpose flours that measure 1:1 with regular flour; however, Bob's Red Mill 1-to-1 Baking Flour is generally my go-to because it is consistent and available at most stores. Flour with xanthan gum generally works best and provides the best texture.
Like regular flour, gluten-free flour is best measured with a scale or using the spoon-and-level method. This method involves spooning the flour into a measuring cup to prevent packing that occurs when scooping. Then use the back of a knife to level the measure cup.
Dietitian Notes
- With no refined sugar, 3 grams of protein and 2 grams of fiber, this banana bread makes a great addition to your morning meal.
- This bread contains only 224 calories and only 33 grams of net carbs per slice. Regular banana bread can have between 35-68 grams of net carbs.
Recipe Tips
- Because banana size varies, measure out the bananas after they are mashed to ensure you have the correct amount.
- Use the spoon-and-level method to measure out the gluten-free flour.
- Use gluten-free flour that contains xanthan gum.
- Make sure the loaf is completely cooked before pulling it from the oven or it will sink and have a gooey center. Use a toothpick to poke the center to assess doneness. The outside of the bread will brown before the center is fully cooked, so don't use appearance as the only indicator.
Try These Other Great Gluten-Free Treats
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Gluten-Free Dairy-Free Banana Bread
Equipment
- Bread pan
- Parchment paper
- Whisk
- Mixing bowl
- Fork
Ingredients
- 1 cup Mashed overripe banana About 2 large or 3 small bananas (255 g)
- ¾ cup Maple syrup
- 2 Large eggs Room temp
- ⅓ cup Avocado oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 1 ½ cup Gluten-free 1:1 all-purpose flour (210 g)
- 1 teaspoon Baking soda
- ½ teaspoon Sea salt
- ½ teaspoon Ground cinnamon optional
Instructions
- Preheat oven to 350 F. Line a 9-inch bread pan with parchment paper, and set aside. I usually first spray the pan with cooking spray or rub it with coconut oil to help to parchment paper stay put or use document clips to secure the parchment paper.
- In a large mixing bowl, begin mashing 2 large overripe large bananas. Measure out 1 ¾ cup of mashed banana and return it to the mixing bowl, discarding any extra.
- Add the oil, eggs maple syrup, vanilla extract, and apple cider vinegar to the bowl with the mashed banana. Whisk together until well incorporated.
- To the bowl with the mashed bananas, add the dry ingredients (gluten-free flour, baking soda, cinnamon, and salt). Whisk together to form a batter with no lumps or streaks of dry ingredients. Avoid over-mixing.
- Pour the batter into the lined bread pan and place in the oven for 48-52 minutes (50 minutes was perfect for my oven) or until you can pierce the center with a toothpick and have it come out clean. Allow bread to cool fully before slicing.
Notes
-
- Because banana size varies, measure out the bananas after they are mashed to ensure you have the correct amount.
-
- Use the spoon-and-level method to measure out the gluten-free flour.
-
- Use gluten-free flour that contains xanthan gum.
- Make sure the loaf is completely cooked before pulling it from the oven or it will sink and have a gooey center. Use a toothpick to poke the center to assess doneness. The outside of the bread will brown before the center is fully cooked, so don't use appearance as the only indicator.
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