A gluten and dairy-free banana bread that is super moist. It will become your go-to gluten-free banana bread recipe that you will want to eat every day. You will want to make it again and again.

This gluten-free banana bread is so light and fluffy. Add chocolate chips and/or banana chips to up the level of the banana bread. But truly it is delicious just as it is.

It always seems the I will have 2 bananas that get forgotten and start to get too ripe. I will throw them whole into the freezer if I do not have time to make a banana bread that day. On baking day I remove 3 frozen bananas and let them unthaw for 5-7 minutes. The peel is then easy to remove and you can add them to the batter.

Do you freeze ripe bananas too?

Using bananas in baking is a fave of mine. You will find quite a few gluten-free recipes on my site using bananas. Bananas add such moistness, especially to gluten-free baking.

I originally posted this recipe in May 2015. I have taken new photos and rewritten the original post.

INGREDIENTS NEEDED TO MAKE THE BANANA BREAD:

• Vegan Butter
• Swerve Granular Sweetener, Monkfruit Sweetener or White Sugar
• Large Eggs
• Ripe Bananas
• Gluten-Free Flour Blend (1 to 1)
• Coconut Milk
• Cinnamon
• Nutmeg
• Cardamon
• Baking Soda
• Chopped Raw Nuts (pecans, walnuts or almonds)
• Chia Seeds
• Flax Seeds
• Pumpkin Seeds

This moist gluten and dairy-free banana bread is so delicious. One bite and you’ll know it is a recipe you will make it again and again. Gluten-free banana bread that is perfect for breakfast with a cup of coffee or tea.

Banana bread that is easy to make and is a classic gluten-free quick loaf. With only a few simple ingredients you can bake up this gluten-free banana bread in about an hour.

HOW TO MAKE THE BANANA BREAD:

1. Preheat oven to 350 degrees.
2. Line a bread pan with parchment paper.
3. In a stand mixer (or use a hand mixer with a medium bowl) add the vegan butter with the sweetener and mix.
4. Add the eggs and beat again. Scrape sides of bowl to incorporate all.
5. Add the banana and beat again until well combined.
6. Add the dry ingredients (gluten-free flour, baking soda, salt and spices) and mix on low speed.
7. Add the coconut milk and mix on low speed and then increase to medium speed and beat until you have a smooth batter.
8. Fold in the nuts and seeds.
9. Pour batter into lined pan and bake for 55-60 minutes or until toothpick inserted inside loaf comes out clean.
10. Remove banana bread and cool completely.

HERE ARE MORE BANANA RECIPES TO TRY:

• Gluten-Free Sourdough Banana Muffins
• Gluten-Free Banana Sheet Cake
• Gluten-Free Banana Bran Muffins
• Gluten and Dairy-Free Banana Chocolate Chip Pancakes

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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free baking or cooking please DM me and I will help you.

Gluten-Free Dairy-Free Banana Bread

A gluten and dairy-free banana bread that is super moist. It will become your go-to banana bread recipe.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course bread, Breakfast

Cuisine American

Servings 8

Equipment

• measuring spoons and cups
• spatula
• stand mixer or hand mixer
• mixing bowl
• parchment paper
• loaf pan

Ingredients

  

1x2x3x

• 1/4 cup vegan butter
• 1/2 cup Swerve granular sweetener, Monkfruit sweetener or white sugar
• 2 large eggs
• 3 ripe bananas
• 2 1/4 cup gluten free flour blend (1 to 1)
• 1/4 cup coconut milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cardamon
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup raw chopped walnuts, pecans or almonds
• 1 Tbsp chia seeds
• 2 Tbsp flax seeds
• 1/4 cup raw pumpkin seeds

Instructions

 

• Preheat oven to 350 degrees.
• Line a loaf pan with parchment paper.
• In a stand mixer(or use hand mixer and mixing bowl) beat the vegan butter with the sweetener.
• Add the eggs and beat again, scraping the sides of the bowl to incorporate all.
• Add the bananas and mix on medium speed until well combined.
• Add in the dry ingredients (gluten free flour blend, baking soda, salt and spices) and mix on low speed.
• Add the coconut milk and mix on low speed then increase to medium until you have a smooth batter
• Fold in the nuts and seeds.
• Pour batter into the lined loaf pan and bake in the oven for 55-60 minutes or until a toothpick inserted inside loaf comes out clean.
• Place loaf on a cooling rack and let cool before removing from loaf pan.

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Tried this recipe?Let us know how it was!