Gluten-Free Dairy-Free Banana Bread

5 from 1 vote

Gluten-Free Dairy-Free Banana Bread

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!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: Slices

Calories: 224kcal

Author: Amanda McGillicuddy

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

US Customary - Metric

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.

Storage - 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.

Nutrition