Gluten-Free Banana Bread (Dairy-Free)

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

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!

Course Breads

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 225kcal

Author Rebecca Taig

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