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Home » Dessert » Ultra-Moist Gluten-Free Dairy-Free Banana Bread

Ultra-Moist Gluten-Free Dairy-Free Banana Bread

Last Updated March 20, 2023. Published January 17, 2019 Good For You Gluten Free

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Ultra-Moist Gluten-Free Dairy-Free Banana Bread
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Having the perfect gluten-free dairy-free banana bread recipe is life right now. My recipe bakes up moist, sweet and delicious, and it only requires a few simple ingredients in addition to those ripe bananas you’ve got sitting on your countertop. This post contains affiliate links. Please see my disclosures.

I can’t believe it’s taken me so long to post my moist gluten-free banana bread recipe.

I used to make banana bread all the time before I started to eat exclusively gluten free, and I guess I just sort of gave up on it because I knew it was full of gluten.

But not anymore.

After seeing many people in the gluten-free community master gluten-free banana bread, I decided to take it on as my next gluten-free baking project.

And I hate to brag, but my banana bread recipe is the bomb. Yes, it’s that good!

I have come up with one delicious, moist, no-fail dairy-free and gluten-free banana bread recipe. And it only requires three ripe bananas and a few pantry staple ingredients. It doesn’t get easier than this.

How to Make

Ready to learn how to bake up some gluten-free and dairy-free banana bread of your own? Let’s go!

Step #1: Assemble Your Ingredients

First, line up all your ingredients, including:

  • 1.5 cups Bob’s Red Mill 1-to-1 gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 cup sugar
  • 1/2 cup dairy-free butter, softened (I use Earth Balance vegan butter sticks)
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

If you’ve followed me long enough, you know my go-to gluten-free flour is Bob’s Red Mill 1:1 gluten-free baking flour blend. It never fails. You could certainly try this recipe with another 1:1 gluten-free flour mix to see how it fares.

One thing to note about Bob’s Red Mill’s flour is that it’s dairy free in addition to being gluten free. Some cup for cup flours contain milk powders. Read labels carefully if you’re making dairy-free banana bread.

Overhead picture of bananas, eggs, butter, flour and other ingredients for the banana bread

Step #2: Prepare Your Batter

It’s simple to assemble your banana bread batter.

First sift together and combine your flour with the sugar, baking soda, and salt in a medium bowl. Whisk it together and set it aside.

Next, using your standing or handheld mixer, combine the eggs, softened vegan butter, mashed banana, and vanilla, and mix until all ingredients are well combined. You’ll see chunks of banana in there. That’s okay.

Gradually add your dry ingredients to the mixer and mix until all ingredients are well combined and you have your batter.

Four step process pictures from mixing the batter to putting it into a loaf pan for baking.

Once your wet ingredients are well mixed, add in your dry ingredients until the batter is well combined.

Finally, fold in your walnuts, dried fruit, chocolate chips, or whatever goodies you like (optional), then put the batter into a well-greased loaf pan for baking.

Step #3: Bake

Once your batter is in the loaf pan, bake it in a 350º F oven for 50-55 minutes until bread is set and a toothpick inserted in the center comes out clean.

Allow the bread to cool before slicing.

Banana Bread slices on a tray with milk in background

Banana Bread is Life

That taste starts with getting the perfect texture. You’ll see that each slice of bread holds together well. It’s chewy and moist – no dry crumbs here. You can’t tell it’s gluten free.

Two slices of banana bread on plate

The bread is also ultra-moist and stays that way for a long time.

In fact, if you wrap the bread in plastic wrap, it’ll taste good for several days. The bananas make the bread very moist and chewy, enabling you to enjoy it day after day after day.

Large stack of banana bread slices with milk in background.

Additional Recipes

You might enjoy these recipes too:

Gluten-Free Apple Cinnamon Bread

Gluten-Free Apple Cinnamon Bread header

Gluten-Free Sandwich Bread

gluten-free sandwich bread with 1:1 gluten-free flour header

5-Ingredient Gluten-Free Bagels

Gluten-free bagel recipe header

Simple & Moist Gluten-Free Dairy-Free Banana Bread

When life gives you brown bananas, make banana bread. I've got you covered with this simple gluten-free dairy-free banana bread recipe that requires just a few ingredients that I bet you already have in your pantry. Enjoy this wonderful, no-fail recipe. Works like a charm every time!
4.42 from 12 votes
Print Pin Rate
Course: Breads, Breakfast, Dessert
Cuisine: American
Keyword: banana bread recipe, gluten-free banana bread, gluten-free banana bread recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 282kcal
Author: Jenny Levine Finke

Equipment

  • Standing or handheld mixer

Ingredients

  • 1.5 cups Bob’s Red Mill 1-to-1 gluten-free flour blend (222 grams)
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 cup sugar
  • 1/2 cup Earth Balance vegan butter softened (if not worried about dairy, you can use real butter)
  • 2 large eggs
  • 3 ripe bananas mashed
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped walnuts optional – see notes

Instructions

  • Preheat oven to 350º F and lightly grease a standard loaf pan.
  • Sift together flour, baking soda, and salt. Set aside.
  • Using your mixer, cream together vegan butter and sugar, then add eggs, mashed bananas and vanilla and continue mixing until well combined. It's okay if there are small chunks of banana.
  • Slowly add the flour mixture to wet mixture and continue to mix on medium speed until well combined.
  • Fold in walnuts, chocolate chips or other goodies by hand (optional), then pour mixture into the prepared loaf pan.
  • Bake for 50-55 minutes until a toothpick inserted into the center of the bread comes out clean. Allow bread to cool for 15 minutes before removing it from pan to fully cool on a wire rack.

Notes

This bread keeps well and tastes great for several days (at least 4 days) after you bake it. Keep is wrapped in plastic wrap or in a zip top bag. 
In lieu of walnuts, add chocolate chips, dried fruit, or other add-ins for a wonderful dessert bread.

Nutrition

Calories: 282kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 320mg | Potassium: 165mg | Fiber: 3g | Sugar: 20g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Bread, Breakfast, Dessert 8 Comments

Reader Interactions

Comments

  1. Griffin says

    January 12, 2022 at 5:57 am

    I made this last night and am enjoying a slice with my coffee. Light, super moist, happy little bread! This is my first successful gluten free baking experience. I used to be a pretty expert baker but after using a gluten free arsenal, things haven’t been going well. This recipe gives me hope that I can keep baking and enjoying baked goods.

  2. Loretta says

    August 23, 2021 at 1:09 am

    Made it today, it was moist, light and delicious. Thanks Jenny

  3. Kathy Samples says

    October 19, 2020 at 12:21 pm

    I made this and it is so DELICIOUS! Very moist and my celiac husband LOVES it!

  4. Jenny Levine Finke, Certified Nutrition Coach says

    October 8, 2020 at 9:02 pm

    It only includes a 1/2 tsp of salt. Could you maybe have put in a 1/2 Tbsp by mistake?

  5. Maricela Chapa says

    October 8, 2020 at 6:13 pm

    I did this today but it’s kind of salty, should I have used unsalted butter maybe?

  6. Veeta says

    April 21, 2020 at 7:00 am

    Made this today, turned out wonderful.Thankyou so much for this Jenny!

  7. Jenny says

    January 26, 2019 at 8:25 pm

    Yay so glad you loved it too!!

  8. Sherry G says

    January 26, 2019 at 4:55 pm

    I made this today. Best banana nut bread ever!! I used beet sugar. It turned out awesome using the beet sugar because it wasn’t too sweet. You could really taste the bananas.

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Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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