Gluten-Free Banana Bread (Dairy-Free)

Easy and delicious, this is The Best Gluten-Free Banana Bread Recipe. An ultra-soft and tender loaf, with a sweet banana flavor. You’ll never need another recipe again!

Banana Bread is such a classic recipe that’s great to have on hand. How many times have we bought a bundle of bananas with every intention to devour, and yet there’s always a few that ripen too fast. Insert.. banana bread. 

Growing up, I remember that my grandmother’s recipe was one of my favorites.  She often refrigerated her banana bread, I remember opening up the fridge to sneak a piece or two.

Her recipe was not too sweet, with the flavor from real bananas, and a dense but tender texture. 

This recipe is just that. A tender, never crumbly texture with a sweet banana flavor. In fact, the longer this bread sits, the more tender and rich it becomes. 

Gluten-Free Banana Bread Ingredients 

This bread has just a bit of oil, dairy-free yogurt, and almond flour to help tenderize the bread.

• Gluten-Free Flour: Helps provide structure and texture. 
• Gluten-Free Almond Flour: Helps tenderize the bread.
• Yogurt: You can use any kind of plain yogurt, dairy-free, or greek yogurt. 
• Sugar: For sweetness.
• Oil: Using a neutral-tasting oil such as refined coconut oil will help produce the best results. You can always substitute butter or ghee. My preferred oil is Nutiva’s Butter Flavored Coconut Oil.
• Eggs: To help the bread to rise. 
• Vanilla: For flavor.
• Baking Soda: To help the bread to rise. 
• Baking Powder: To help the bread to rise. 
• Salt: Helps bring out the sweetness.
• Ripened Bananas: Make sure the bananas are fully ripened with black spots for best results. 

How to Make Gluten-Free Banana Bread

This recipe is super easy to make! For a taller loaf, bake in an 8×4 pan. 

1. Preheat your oven to 350°. Grease an 8×4 or 9×5 loaf pan and set it aside.
2. In a medium-sized bowl, whisk together the dry ingredients. In a separate bowl, mash the bananas.
3. In a large mixing bowl mix together the sugar and oil. Then on low speed add in the eggs, one at a time, yogurt, and vanilla. Continue to beat until light and creamy.
4. Slowly pour half of the dry ingredients into the wet ingredients, continuing to mix. Then add half of the banana mixture to the bowl. Repeat until all the ingredients are fully incorporated.
5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until the center is fully cooked.
6. 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.
7. Enjoy!

Tips for the BEST Gluten-Free Banana Bread

1.  Make sure the bananas are fully ripened. If your bananas are not quite ready, you can bake them at 300°F for 20-30 minutes. Once the banana peel starts to brown, they are then ready for use.
2. Room Temperature Ingredients are important. The coconut oil can harden if the ingredients are not at room temperature. Have both the yogurt and eggs come to room temperature. 
3. Add chips, nuts, or spices to your liking. You can fold in 1 cup of chocolate chips, walnuts, or even add a teaspoon of cinnamon.

Gluten-Free Banana Bread (Dairy-Free)

Recipe Author : Rebecca Taig

This easy and delicious Gluten-Free Banana Bread is ultra-soft and tender with a sweet banana flavor. A classic recipe for all occasions!

5 from 1 vote

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Course Breads

Cuisine American

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Servings 10 people

Calories 225 kcal

Ingredients

  

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WET INGREDIENTS

• ▢ 1/3 cup coconut oil, softened
• ▢ 2/3 cup sugar
• ▢ 2 large eggs
• ▢ 1/4 cup yogurt
• ▢ 1 teaspoon vanilla

DRY INGREDIENTS

• ▢ 1¼ cup gluten-free flour (170grams)
• ▢ 1/3 cup almond flour (30grams)
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt

INGREDIENTS TO FOLD INTO RECIPE

• ▢ 1 cup bananas, around 2-3 medium-sized bananas
• ▢ 1 cup chips or nuts, optional

Instructions

 

• Preheat your oven to 350°. Grease an 8×4 or 9×5 loaf pan and set it aside.
• In a medium-sized bowl, whisk together the dry ingredients. In a separate bowl, mash the bananas.
• In a large mixing bowl mix together the sugar and oil. Then on low speed add in the eggs, one at a time, yogurt, and vanilla. Continue to beat until light and creamy.
• Slowly pour half of the dry ingredients into the wet ingredients, continuing to mix. Then add half of the banana mixture to the bowl. Repeat until all the ingredients are fully incorporated.
• Pour the 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 a tight container or tin foil. Keep the bread at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Serving: 1sliceCalories: 225kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 38mgSodium: 189mgPotassium: 145mgFiber: 3gSugar: 17gVitamin A: 74IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Keyword banana bread, breads, gluten free, gluten free bread

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