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    Home » Recipes » Quick Breads & Muffins

    Gluten-free Banana Bread {Dairy-free}

    Published: Jan 20, 2020 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A loaf of gluten-free banana bread in loaf pan with a perfectly domed and cracked top.
    A stack of gf banana bread slices.

    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!

    A stack of gluten-free banana bread slices.

    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

    Ingredients for banana bread measured out in bowls.
    • 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 banana bread in one-bowl

    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!

    A picture collage demonstrating the mixing steps starting with mashing bananas in the mixer, dumping dry ingredients on top, ending with fully mixed batter.

    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!

    Pouring and spreading the batter in parchment lined loaf pan.

    Hint, hint: this recipe can be made not only with just one bowl but also with one - ½ 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.
    A loaf of sliced banana bread with butter on one slice.

    Gluten-free Banana Bread {Dairy-free}

    Katie | Wheat by the Wayside
    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!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Breakfast
    Diet Gluten Free
    Servings 12 slices / 1 loaf
    Calories 253 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • ½ cup coconut oil
    • ½ cup white sugar
    • ½ cup brown sugar
    • 3 small ripe bananas,, 1 - 1 ¼ cup mashed
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 ½ cups gluten-free all-purpose flour,, such as Pamela's artisan blend all-purpose flour
    • ½ 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.
    • Cream the coconut oil and sugars together, about 1 minute at medium speed.
    • Add in bananas, one at a time, mashing into the creamed mixture after each addition.
    • Add eggs one at a time, mixing well after each addition. Then blend in vanilla.
    • Place flour, almond flour, baking soda, cinnamon, and salt on top of the wet mixture. Blend well to incorporate the dry ingredients.
    • Bake at 325°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

    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.

    Nutrition

    Serving: 1sliceCalories: 253kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 298mgPotassium: 114mgFiber: 3gSugar: 21gVitamin A: 56IUVitamin C: 2mgCalcium: 35mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    Like this recipe? Check out my other Quick Bread Recipes!

    A loaf of perfectly baked, gluten-free banana bread in the pan with a domed and cracked top.

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    *This post contains affiliate links, through which I may earn a small commission from qualifying purchases at no extra cost to you.

    More Gluten-free Quick Breads and Muffins

    • Gluten-Free Apple Granola Muffins
    • Buckwheat Banana Bread (Gluten-Free)
    • Gluten-Free Jiffy Cornbread Muffin Mix (Dairy-Free and Egg-Free Options)
    • Gluten-free Zucchini Banana Bread (Dairy-free)

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    1. Kathy

      January 20, 2020 at 9:06 am

      5 stars
      Looks delicious! I like your tips and hints too. ?

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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