Growing up, my grandmother’s traditional banana bread recipe was one of my favorites. It had the best texture and flavor, and I remember she always kept it cold in the refrigerator. Similar to her banana bread, this gluten-free recipe has a soft and tender texture with a sweet banana flavor.
Recipe
Gluten-Free Banana Bread (Dairy-Free)
This is the best gluten-free and dairy-free banana bread recipe! Easy and delicious with an ultra-soft texture and sweet banana flavor. You’ll never need another recipe again!
Ingredients
WET INGREDIENTS
- 6 tablespoons refined coconut oil or unsalted butter, melted, (84 grams)
- ¼ cup yogurt, (60 grams)
- ⅔ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup mashed bananas, (225 grams) around 2-3 medium-sized bananas
DRY INGREDIENTS
- 1½ cup gluten-free flour, (205 grams) Bob's Red Mill 1:1 Gluten-Free Flour
- ¼ cup almond flour, (25 grams)
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°. Grease and line an 8×4 or 9×5 loaf pan and set the pan aside.
- In a medium-sized bowl, whisk together the dry ingredients, then set the bowl aside. In a separate bowl, mash the ripened bananas with a fork. Measure one cup's worth of mashed banana and set them aside.
- In a large mixing bowl, add the sugar and melted oil. Mix until combined. At low speed add the eggs, one at a time, yogurt, and vanilla extract. Beat on medium speed until light and creamy.
- Slowly pour half of the dry ingredients into the wet ingredients, while continuing to mix. Then add half of the mixed bananas to the mixing bowl. Repeat until all the ingredients are fully incorporated.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes or until the center is fully cooked.
- Remove the loaf from the oven, and allow the bread to rest in the pan for 10 minutes. Then carefully remove the bread from the pan and transfer it to a wire rack. Allow the bread to completely cool before storing it away.
- Wrap bread in an airtight container or aluminum foil to keep moist. Store the banana bread at room temperature for 2 days or in the refrigerator for up to 5 days.
Notes
Dairy-Free Option: For a dairy-free option use non-dairy yogurt and non-dairy butter or oil.
Vegan Option: Use a non-dairy yogurt and replace the eggs with ½ cup extra mashed banana, apple sauce, or 2 flax eggs.
Nutrition
Serving: 1sliceCalories: 225kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 38mgSodium: 189mgPotassium: 145mgFiber: 3gSugar: 17gVitamin A: 74IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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kathryn stephenson says
How is this dairy free with yogurt?
Rebecca Taig says
Hi Kathyrn!
I mention in the recipe card notes that dairy-free yogurt can be used in place of regular yogurt to keep this bread dairy-free. 🙂
Becca
stephanie says
Super Moist! Definite crowd pleaser!! :))
Rebecca Taig says
Thank you so much, Stephanie, I'm glad you enjoyed it.