The very best gluten-free banana bread should be easy to make, preferably in one bowl, yielding a moist loaf packed with banana flavor! This healthy, dairy-free and gluten-free recipe ticks all the boxes!
I don’t know about you but it seems like I always have a few overripe bananas lying around just waiting to become bread (or muffins)! This is why I love having an easy gluten-free (and dairy-free) banana bread recipe in my back pocket. What makes this a go-to for me is that the recipe is:
- Simple to make with pantry staples I always have on hand
- Uses only one bowl
- Works great every time
- Moist but not too dense or greasy
- Full of banana flavor
This recipe is one I’ve been tinkering with for a while. Making gluten-free banana bread that checks all the above boxes is not necessarily an easy task! Lucky for you, I’ve done all the tinkering and you can just make delicious banana bread!
Simple ingredients
- Gluten-free All-purpose flour: I used Pamela’s artisan flour for this recipe.
- Almond flour: I found that adding just the right amount of almond flour was just the secret ingredient I needed to make the perfect loaf!
- Coconut Oil: makes the recipe dairy-free but you can swap butter if that’s what you have and don’t need to be dairy-free.
- Just-overripe Bananas: I found that bananas that are still yellow with some brown spots are the perfect bananas to use. If they have turned completely black, they can make the bread too moist.
- And to round it all out: Eggs, vanilla, baking soda, salt, and cinnamon.
Making One-bowl Gluten-free Banana Bread
You can make this recipe in a stand mixer, with a hand mixer, or by hand. Your choice! The key is mixing well after each addition. See below!
Step 1: Cream the coconut oil and sugar.
Step 2: Plop the bananas in one at a time, mashing them into the creamed sugar & oil after each addition.
Step 3: Mix in the eggs one at a time, then the vanilla.
Step 4: Dump all the dry ingredients on top of the wet ingredients in the bowl, then mix until well blended.
Step 5: Pour the batter into a loaf pan, spread evenly, and bake!
Hint, hint: this recipe can be made not only with just one bowl but also with one – 1/2 cup measuring cup and one – 1 teaspoon measuring spoon! Hooray for fewer dishes!
StorAge
Store this bread, tightly wrapped at room temperature for 3-4 days!
Preventing Over-browned Quick Bread
One of the problems with banana bread recipes is trying to fight over-browning the edges before the center is fully cooked. Here’s what I’ve learned about that in developing this recipe:
- Lower the oven temperature. Yes, you’ll have to extend the baking time but the quick part of a good “quick bread” is not necessarily the bake time! Lowering the oven temperature allows for more even cooking.
- Use an old-fashioned, light-colored aluminum pan. Dark-colored non-stick pans absorb more heat and glass or ceramic loaf pans insulate the heat, which causes the edges to cook faster than the center.
- Cover the top with foil. If you’ve tried the above tips and your bread is still getting too brown, loosely cover with foil.
Gluten-free Banana Bread {Dairy-free}
The very best gluten-free banana bread should be easy to make, preferably in one bowl, yielding a moist loaf packed with banana flavor! This healthy, dairy-free and gluten-free recipe ticks all the boxes!
Ingredients
- 1/2 cup coconut oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 small ripe bananas, 1 – 1 1/4 cup mashed
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups gluten-free all-purpose flour, such as Pamela's artisan blend all-purpose flour
- 1/2 cup almond flour, not almond meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
Instructions
-
Preheat oven to 325°F. Line a loaf pan with parchment paper and grease well.
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Cream the coconut oil and sugars together, about 1 minute at medium speed.
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Add in bananas, one at a time, mashing into the creamed mixture after each addition.
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Add eggs one at a time, mixing well after each addition. Then blend in vanilla.
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Place flour, almond flour, baking soda, cinnamon, and salt on top of the wet mixture. Blend well to incorporate the dry ingredients.
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Bake at 325°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Notes
- Ovens vary, check the bread with a toothpick around 50-55 minutes and continue to check every 5-10 minutes until the bread is done. Don’t overbake. Also don’t worry if your bread takes longer to cook than stated.
- If your bread is browing too much on top, you may loosely cover with foil until the bread is finished.
Like this recipe? Check out my other Quick Bread Recipes!
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Happy Cooking!
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Looks delicious! I like your tips and hints too. 😊