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    Home » Recipes » Breads

    Gluten-Free Banana Bread (Dairy-Free)

    Modified: Apr 10, 2022 · Published: Apr 15, 2021 by Rebecca Taig · This post may contain affiliate links · 4 Comments

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    Completed gluten-free Banana Bread in white ceramic dish. Viewed from the top.

    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.

    Banana Bread with the front piece cut off. Moist center of the bread exposed.

    Sliced baked banana bread bread.

    Two slices of gluten-free banana bread stack on each other. The top slice has a bite missing out of it.

    Gluten-Free Banana Bread, two slices stacked on a white ceramic plate.

    Recipe

    Banana Bread with the front piece cut off. Moist center of the bread exposed.

    Gluten-Free Banana Bread (Dairy-Free)

    Recipe Author : Rebecca Taig
    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!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Course Breads
    Cuisine American
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Servings 10 people
    Calories 225 kcal
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    Ingredients
     

    WET INGREDIENTS

    • 6 tablespoons refined coconut oil or unsalted butter, melted, (84 grams)
    • ¼ cup yogurt, (60 grams)
    • â…” 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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    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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    Reader Interactions

    Comments

      4.67 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. kathryn stephenson says

      March 17, 2024 at 3:20 pm

      4 stars
      How is this dairy free with yogurt?

      Reply
      • Rebecca Taig says

        March 17, 2024 at 4:42 pm

        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

        Reply
    2. stephanie says

      October 21, 2019 at 3:38 pm

      5 stars
      Super Moist! Definite crowd pleaser!! :))

      Reply
      • Rebecca Taig says

        October 22, 2019 at 6:12 am

        Thank you so much, Stephanie, I'm glad you enjoyed it.

        Reply

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