This gluten-free dairy-free banana bread is fragrant, moist, and just slightly sweet, there’s just so much goodness in one single bite. The perfect breakfast to start your day, or a delicious snack for whenever you’re hungry! Keep this recipe handy because you’ll be making it again and again!
Jump to:
- My Quest for the Best Banana Bread Recipe
- The Best Gluten-Free Dairy-Free Banana Bread Ever!
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- The Secret to Moist Banana Bread
- How to Make Gluten-Free Dairy-Free Banana Bread (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Delicious Recipes You’ll Love:
- Gluten-Free Breads to Enjoy:
- Gluten-Free Dairy-Free Banana Bread
My Quest for the Best Banana Bread Recipe
Banana bread is very dear to my heart, and the smell of banana bread simply takes me right back to my childhood.
Naturally, when Juan was diagnosed with Celiac disease, I was determined to get gluten-free banana bread right.
But…I’ve had to learn the hard way.
I can’t even begin to tell you how many times I’ve made gluten-free banana bread recipes that were only just so-so, or how many times I’ve been disappointed by substandard gluten-free banana bread that’s dry and dense and just meh.
Get delicious GLUTEN-FREE recipes each week!
The Best Gluten-Free Dairy-Free Banana Bread Ever!
But when we tried this recipe, and later proceeded to make it another 3 times in a row, I knew I had to share it with all of you!
Say goodbye to your other banana bread recipes because THIS is the one you’ll want to keep close.
So make sure you print out the recipe and maybe even stick it on your pantry door, because you’ll be making it many many times.
Why This Recipe Works:
- Simple Ingredients: All you need to make this delicious banana bread are ingredients that are easily accessible. Hey, you might even already have them in your kitchen right now!
- Easy to Make: This banana bread recipe is really foolproof (anyone can follow the easy steps and make it), and all you need to do is to mix the dry ingredients together, and the wet ingredients, before combining both to get the batter, which you’ll pour into the loaf pan and bake! Violà! How much easier does it get?
- Super Moist: There’s a special ingredient in this recipe which really helps to keep this quick bread wonderfully moist (you won’t have to eat anymore more dry or dense banana bread ever again), so keep reading to find out what it is!
- Totally Gluten-Free & Dairy-Free: Best of all, this moist banana bread recipe is totally gluten-free and dairy-free, which means that even those with Celiac disease, or have gluten or lactose intolerances, or simply on a gluten-free diet can totally enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make our favorite gluten-free dairy-free banana bread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post).
Ingredient Notes/Substitutions:
- Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) because it will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is essential for binding the ingredients together so the baked good doesn’t fall apart easily. Make sure you include xanthan gum if your gluten-free flour blend doesn’t already include it.
- Almond Meal: The almond meal helps make this gluten-free bread incredibly moist, so definitely do not skip this. I like making my own 5-minute homemade almond meal, but you can also use blanched almond flour instead. If you are allergic to almonds, you may use equal quantities of brown rice flour instead.
- Baking Powder: In this gluten-free banana bread recipe, baking powder gives the batter lift and helps it to rise to create a fluffy texture, so make sure you include baking powder. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
- Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use melted coconut oil, olive oil, avocado oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, you may also use melted butter instead.
- Brown Sugar: I used brown sugar to give it a richer taste and color, but you may also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar).
- Eggs: The eggs in this recipe helps to better bind the ingredients together and helps the batter to rise. I personally have not made this recipe without eggs, but you are allergic to eggs, or simply want to keep this recipe vegan, you may substitute the eggs with aquafaba, flax eggs, or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Vanilla Extract: I like using vanilla extract to add extra flavor. However, you may leave it out if your prefer.
- Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, sunflower milk, coconut milk or soy milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
- Bananas: I recommend using ripe bananas as they are sweeter than unripe bananas. Choose bananas with brown spots on them for the best results.
The Secret to Moist Banana Bread
The secret ingredient in keeping this gluten and dairy free banana bread moist is almond meal, which is a great substitute for almond flour (check out my recipe for 5-minute homemade almond meal so you’ll never have to buy expensive almond flour ever again!).
The almond meal not only keeps the dairy-free banana loaf amazingly moist, it also helps it develop a beautiful golden brown crust once baked. I also use brown sugar instead of regular table sugar to give it a richer taste and color.
This is seriously the best gluten-free banana bread I’ve ever tried, and is so easy to make and tastes out-of-this-world.
Are you ready to learn how to make this, right now? Let’s jump right in!
How to Make Gluten-Free Dairy-Free Banana Bread (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan. If you prefer, you may also line the loaf pan with parchment paper.
2. Whisk Dry Ingredients
Combine the gluten-free flour, xanthan gum, almond meal, baking powder and salt together in a medium bowl and whisk well.
3. Mix Wet Ingredients
In a large mixing bowl, combine the sunflower oil, brown sugar, beaten eggs, vanilla, and almond milk. Beat well until you get a light, fluffy mixture.
4. Combine Wet and Dry Ingredients to Get Batter
Add half of the flour mixture, and half of the mashed bananas to the large bowl with the wet ingredients and mix well to combine. Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter (that’s still liquid enough to be poured).
5. Pour Batter into Loaf Pan
Pour the batter into the prepared loaf pan.
6. Bake Until Golden Brown
Bake batter on the middle rack for 40 minutes or until a tooth pick inserted in the middle comes out clean.
7. Cool Before Slicing
Let the loaf fully cool before slicing.
Dish by Dish Tips/Tricks:
- Optional Opt-Ins: If you prefer a fancier banana bread, feel free to fold in 3/4 cup of chopped walnuts, chocolate chips or even fresh blueberries to the batter before transferring to the loaf pan and baking.
- Make Muffins: If you rather make banana muffins instead of banana bread, you can simple divide the batter between the cavities of a regular muffin pan and bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
Recipe FAQs:
To store, place the cooled loaf of gluten-free dairy-free banana bread in an airtight container and store in the refrigerator for up to 5 days.
Yes you can! To freeze, wrap the cooled loaf in plastic wrap or store it in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing and eating.
Other Delicious Recipes You’ll Love:
- Banana Nut Muffins (Gluten-Free, Dairy-Free)
- Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
- Carrot Cake Bread (Gluten-Free, Dairy-Free)
- Easy Pumpkin Bread (Gluten-Free, Vegan)
- Easy Flaxseed Bread (Gluten-Free, Dairy-Free)
- Lemon Poppyseed Bread (Gluten-Free, Dairy-Free)
Gluten-Free Breads to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Print
Gluten-Free Dairy-Free Banana Bread
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This is the absolute best gluten-free banana bread you’ll ever eat. Fragrant, moist, and just slightly sweet, there’s just so much goodness in one single bite. The perfect breakfast to start your day, or a delicious snack for whenever you’re hungry! Plus, it’s also dairy-free (perfect for those who are lactose-intolerant), but no one would even know! Keep this recipe handy because you’ll be making it again and again!
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your flour blend already includes it)
- 1/2 cup almond meal or blanched almond flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup sunflower oil, melted
- 2/3 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk
- 1 cup mashed ripe bananas (approx. 2-3 small bananas or 1 large banana)
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.
- Whisk Dry Ingredients: Combine the gluten-free flour, xanthan gum, almond meal, baking powder and salt together in a medium bowl and whisk well.
- Mix Wet Ingredients: In a large bowl, combine the sunflower oil, brown sugar, beaten eggs, vanilla, and almond milk. Beat well until you get a light, fluffy mixture.
- Combine Wet and Dry Ingredients to Get Batter: Add half of the dry ingredients, and half of the mashed bananas to the bowl with the wet ingredients and mix well to combine. Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter.
- Pour Batter into Loaf Pan: Pour the batter into the prepared loaf pan.
- Bake Until Golden Brown: Bake batter on the middle rack for 40 minutes or until a tooth pick inserted in the middle comes out clean.
- Cool Before Slicing: Let the loaf fully cool before slicing.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) because it will result in a denser final texture.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is essential for binding the ingredients together so the baked good doesn’t fall apart easily. Make sure you include xanthan gum if your gluten-free flour blend doesn’t already include it.
Almond Meal: The almond meal helps make this gluten-free bread incredibly moist, so definitely do not skip this. I like making my own 5-minute homemade almond meal, but you can also use blanched almond flour instead. If you are allergic to almonds, you may use equal quantities of brown rice flour instead.
Baking Powder: In this gluten-free banana bread recipe, baking powder gives the batter lift and helps it to rise to create a fluffy texture, so make sure you include baking powder. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use melted coconut oil, olive oil, or other vegetable oils. Alternatively, if you are not lactose-intolerant, you may also use melted butter instead.
Brown Sugar: I used brown sugar to give it a richer taste and color, but you may also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar).
Eggs: The eggs in this recipe helps to better bind the ingredients together and helps the batter to rise. If you are allergic to eggs, or simply want to keep this recipe vegan, you may substitute the eggs with aquafaba, flax eggs, or an egg-replacer.
Vanilla Extract: I like using vanilla extract to add extra flavor. However, you may leave it out if your prefer.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, sunflower milk, coconut milk or soy milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
Bananas: I recommend using ripe bananas as they are sweeter than unripe bananas. Choose bananas with brown spots on them for the best results.
Storing/Freezing: To store, place the cooled loaf of gluten-free dairy-free banana bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap or store it in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing and eating.
This recipe was originally published in April 2020, but has since been updated to include step-by-step images, clearer instructions, recipe notes and ingredient substitutions.
Adapted from: Meaningful Eats
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free dairy-free banana bread
I made this yesterday. I had the housemates try it as well. A keeper they said! I have tried other recipes. They were way too dry and complex. I put away the remains of the loaf in the fridge and freezer. Even the teen boy ate ate 2 whole slices with butter. His healthy eating of the day.
★★★★★
Hi Ann! So happy to hear that this banana bread recipe has been housemate-approved! *high five*! Glad even the teen boy enjoyed it. Hope to see you around the blog again sometime soon!
xx,
Felicia
Hi, I just made this recipe and it smells wonderful. However, once the 40 minute cooking time was up, and when I put the knife in the middle to test the doneness, it was still pretty wet, so I cooked it for another 20 minutes then removed it from the oven. I had the oven temperature set at 350 degrees F. After it was out for 5 minutes the middle sank, which tells me the dough is too wet. What I am trying to figure out is how I can tell if my oven is truly 350 degrees F and/ or I may have needed to add a little more flour??
This is my first time baking GF. I have a daughter who has to eat gluten free.
Please help me figure this out.. Thanks so much.
Hi Barbara, thanks for writing! Hmm do you have an electric oven or a gas oven? I guess it could depend on the type of oven you’re using and how accurate it is. Also, depending on the humidity of where you live and the gluten-free flour blend you use it could cause differences in time needed to bake the bread. Perhaps you could add 1/4 cup more of flour the next time to see if it works better. Fingers crossed this helps!
Good morning Felicia,
This banana bread is undoubtedly still one of my favourite bread recipes because the whiff of banana frangrance escaping from the oven as it is being baked is so wonderfully satisfying and I could hardly wait for the loaf to be sufficiently cool off before I slice it and enjoy it with a cup of my favourite tarragon tea.
Will be going to get some bananas and bake another loaf this weekend!
Have a blessed weekend!
Love you,
Mum
★★★★★
Hi mummy, banana bread with tarragon tea sounds delicious!! 🙂
Enjoy!!
This looks delicious! Thanks for sharing a gluten and dairy free recipe. Sometimes it’s hard to find both those in one recipe. Hoping to try it soon. Do you think I could substitute honey or maple syrup for the coconut sugar?
I know what you mean about wanting to make each moment count because life goes so quickly and we don’t know how long we have. . I love this verse from the Bible about Jesus: “ and he died for all, that those who live might no longer live for themselves but for him who for their sake died and was raised. (2 Corinthians 5:17)
God loves us so much that He sent Jesus to give His life for us and make it possible for us to have perfect peace with God. That makes our lives so precious and meaningful, and gives me purpose and hope, even in challenging times like right now! Just wanted to share. 🙂
Hi Anne! Thanks so much for your lovely note.
First up, definitely you can replace the coconut sugar with 1/4 cup of honey or maple, just make sure to add a bit more GF flour as to balance out the extra liquid. I would say start off with adding 1/4 cup of GF flour, and if it’s too liquid, add 1 more tablespoon of flour. Hope it works and that you like it! Let me know how it goes when you get around to making it.
Also, thank you for sharing the verse. Indeed, having Jesus in our lives gives us purpose and hope, and it’s a reminder that came in very handy, especially in these weird times that we’re living in. I appreciate it very much dear 🙂 Thanks for stopping by, sharing your thoughts, and I hope to see you around the blog again soon!
Thank you again Felicia!
This simple and yet adaptable recipe is so doable for different ones reading this. It can be adapted to suit the different needs of different people (such as gluten-free or diary-free etc.) simply by substituting different ingredients and still the banana bread turns out great – this is the beauty of a great recipe! How I love the versatility 🙂
Living intentionally is another great way to live our lives to the fullest to fulfill our individual destinies here on this earth. Let’s continue to encourage one another on this journey through this wonderful blog of yours.
Looking forward to your future posts,
Big hugs with love and blessings!
Mum
★★★★★
Thanks mummy 🙂 Let’s live an intentional life all together. Love you!!