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 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’ve created 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 Banana Bread
Ready to learn how to bake up gluten- and dairy-free banana bread? Let’s go!
Step #1: Assemble Your Ingredients
First, line up all your ingredients, including:
- 1 ½ cups Bob’s Red Mill 1-to-1 gluten-free flour blend
- 1 tsp baking soda
- ½ tsp Kosher salt
- ½ cup sugar
- ½ cup dairy-free butter, softened (I use Earth Balance vegan butter sticks)
- 2 large eggs
- 3 ripe bananas, mashed
- ½ tsp vanilla extract
- ½ 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 and gluten-free. Some cup-for-cup flours contain milk powders. Read labels carefully if you’re avoiding dairy.
Step #2: Prepare Your Batter
It’s simple to assemble your banana bread batter.
First, lightly whisk the flour, baking soda, and salt in a medium bowl. Set it aside.
Next, using your standing or handheld mixer, cream together the vegan butter (or regular butter, softened) and sugar. Add the eggs, vanilla, and mashed bananas and continue mixing until well combined. It’s okay if there are small chunks of banana.
Gradually add the flour ingredients to the mixer and mix until well combined and you have your batter.
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 preheated oven for 50-55 minutes until the bread is set and a toothpick inserted in the center comes out clean.
Allow the bread to cool before slicing.
Banana Bread is Life
That taste starts with getting the perfect texture. Each slice of bread holds together well. It’s chewy and moist—no dry crumbs here. You can’t tell it’s gluten-free.
The bread is also ultra-moist and stays that way for a long time. If you store the bread in a sealed zip-top bag, it’ll taste great for several days. The bananas make the bread very moist and chewy, enabling you to enjoy it for several days after baking it.
Additional Recipes
Love this gluten-free banana bread recipe? You might enjoy these recipes, too:
Gluten-Free Chocolate Chip Pumpkin Bread
Gluten-Free Apple Cinnamon Bread
Gluten-Free Sandwich Bread Using 1-to-1 Gluten-Free Flour
Simple & Moist Gluten-Free Dairy-Free Banana Bread
Equipment
- Standing or handheld mixer
Ingredients
- 1 ½ cups Bob’s Red Mill 1-to-1 gluten-free flour blend (222 grams)
- 1 tsp baking soda
- ½ tsp Kosher salt
- ½ cup sugar
- ½ cup Earth Balance vegan butter softened (if not worried about dairy, you can use real butter)
- 2 large eggs
- ½ tsp vanilla extract
- 3 ripe bananas mashed
- ½ cup chopped walnuts optional – see notes
Instructions
- Preheat the oven to 350º F and lightly grease a standard loaf pan.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using your mixer, cream together the softened [vegan] butter and sugar, then add the eggs, vanilla, and mashed bananas 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 the pan to fully cool on a wire rack.
There are variations of banana bread so you’ll find different recipes. You can try your old recipe using a GF 1-to-1 flour too. It would be a fun experiment for you.
I have a question – before I try this. I am not a ‘natural’ baker. By that I mean that I don’t know what ingredients are used for and so I don’t know what they might be swapped out for something. The reason I say that is: I had a wonderful recipe from an elderly woman my father worked for, about thirty years ago. It was the most amazing Banana Bread. I baked it multiple times a year. One of the ingredients was buttermilk. At first, I tried other recipes that did not include buttermilk since I did not have any other use for it and I could only get it in a quart, nothing smaller, and would go bad before I could use it all up. Shockingly, I was disappointed in all attempts so I returned to Ol’ Faithful, sweet lil Miss Devota’s recipe! I am telling you, it was so light and fluffy and flavorful…
Well, years later, finding that we have gluten sensitivity, I am learning new recipes…
SO — is there something in this recipe of yours that does what that buttermilk did? Dumb question – I know, but again – I do not know what ingredients are meant to do what. You seem to know your stuff, so I figured it does not hurt to ask.
So excited to bake this!! <3
It’s only been tested in the oven. I’m not sure about the bread maker as I don’t use one.
Can I bake this banana cake in my bread maker?
This recipe is perfect every time! My only “complaint” is that in the How to Make Step 2 it says to sift together the flour and sugar, but then if you go down to the actual recipe, it says to cream together the butter and sugar. Well, if you’ve followed the steps in the How to Make already, then you can’t cream the butter and sugar because the sugar is already mixed in with the flour. I will say, I’ve done both ways and I prefer to cream together the butter and sugar. The bread seems to bake better throughout with that method. But it is delicious either way. Also, if you don’t have enough bananas, you can substitute apple sauce and it turns out just as good! I also add a little cinnamon because what’s banana bread without cinnamon?!
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.
Made it today, it was moist, light and delicious. Thanks Jenny
I made this and it is so DELICIOUS! Very moist and my celiac husband LOVES it!
It only includes a 1/2 tsp of salt. Could you maybe have put in a 1/2 Tbsp by mistake?
I did this today but it’s kind of salty, should I have used unsalted butter maybe?
Made this today, turned out wonderful.Thankyou so much for this Jenny!
Yay so glad you loved it too!!
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.