Gluten-Free Banana Nut Bread Recipe (Dairy-Free, Too!)
Nothing beats the comforting aroma of freshly baked banana bread. This gluten-free banana nut bread is a recipe straight from my heart. Growing up, my Grandma Olga’s banana bread was a staple in our kitchen, and every bite of this gluten and dairy-free version takes me back to those cherished memories. It’s moist, flavorful, and packed with all the warmth and love you expect from a classic banana bread recipe.
Why You’ll Love This Gluten and Dairy-Free Banana Nut Bread
- Moist and Flavorful: The combination of ripe bananas and applesauce ensures a tender crumb with a hint of cinnamon and nutmeg for extra warmth.
- Simple Ingredients: Made with common gluten-free pantry staples, it’s easy to whip up any day of the week.
- Versatile: Enjoy it plain, with a spread of dairy-free butter, or toasted for breakfast.
Ingredients for Banana Nut Bread (Gluten-Free and Dairy-Free)
Main Ingredients
- 1½ cups mashed ripe bananas (approximately 3 medium bananas)
- 1½ cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ⅓ cup coconut oil, melted
- ⅓ cup unsweetened applesauce
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional: ½ cup chopped nuts (walnuts or pecans work best), or any mix-in of your choice
Step-by-Step Instructions for Gluten-Free Banana Nut Bread
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a stand mixer or large mixing bowl, combine the egg, sugar, vanilla extract, applesauce, and mashed bananas. Beat on medium speed for about 2 minutes until smooth and well combined.
Step 3: Add Coconut Oil
With the mixer on low speed, slowly drizzle in the melted coconut oil, allowing it to blend seamlessly into the batter. You can use any neutral oil such as olive oil in place of the coconut oil.
Step 4: Add Spices and Dry Ingredients
Sprinkle in the cinnamon, nutmeg, and salt. Gradually add the gluten-free all-purpose flour, xanthan gum (if needed), and baking soda to the mixture. Mix on low speed until just combined. Avoid over-mixing to keep the bread light and fluffy.
Step 5: Fold in Nuts or other mix-ins (Optional)
If using, gently fold in the chopped nuts until evenly distributed throughout the batter.
Step 6: Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Tips for Making the Best Gluten-Free Banana Nut Bread
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Measure Flour Correctly: Spoon the gluten-free flour into your measuring cup and level it off to avoid a dense loaf.
- Customize It: Add mix-ins like dairy-free chocolate chips or dried fruit for extra variety.
FAQs About Gluten-Free Banana Nut Bread
Can I Make This Without Nuts?
Absolutely! Simply omit the nuts for a classic banana bread that’s still packed with flavor.
How Do I Store Banana Bread?
Store your banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I Freeze It?
Yes! Slice the bread, wrap individual slices in plastic wrap, and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or toast slices as needed.
Why is my gluten free banana bread rubbery?
Your gluten free banana bread might be rubbery because of the flour blend you used, or adding too many gums (binders) in the recipe. Make sure that you use the scoop and level method for your flour, use a flour that isn’t bean based (my flour blend and better batter are the best options) and check to see if the center is completely cooked through before removing from the oven.
Wrap-Up
Every slice of this gluten and dairy-free banana nut bread brings me back to my Grandma Olga’s kitchen, filled with the comforting aroma of her classic recipe. Whether you’re gluten-free, dairy-free, or just looking for a delicious banana bread recipe, this is one you’ll want to make again and again.
Ready to bake? I’d love to hear how this recipe turns out for you—don’t forget to tag me in your photos or leave a comment below!
Pro-tip:
Your gluten free flour makes a difference. I recommend using Better Batter All Purpose Flour, or the Artisan blend for this recipe if you are looking for a store bought flour blend. Use the code: livingfreelygf for 30% off of your entire purchase at betterbatter.org.
If you want to make your own flour use My Personal All Purpose Flour Blend for this recipe. It is a fool proof recipe that is easy to make and inexpensive.
If your all purpose flour blend contains xanthan gum, do not add more. Omit it from the recipe.
To scoop your flour there is a preferred method with gluten free baking. Spoon the flour into your measuring cup and level the top with a butter knife. Never scoop the cup into a container of flour. The flour needs that air. This helps to prevent a dense outcome.
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Ingredients
- 1 Egg
- ½ Cup Sugar
- 1 tsp. Vanilla
- 1/3 Cup Applesauce
- 1 1/2 cups Ripe Bananas mashed
- 1/3 Cup Coconut Oil or any neutral oil of your choice
- 1/2 tsp. Cinnamon
- 1/4 tsp. Dash of Nutmeg
- Dash of Salt
- 1 ½ Cups Gluten Free All Purpose Flour
- 1 tsp. Xanthan Gum leave out if your flour contains it
- 1/2 tsp. Baking Soda
- Optional: Nuts of your choice
Instructions
- Preheat oven to 350 degrees F.
- With your stand mixer cream: Eggs, Sugar, Vanilla, Applesauce and Bananas. Beat well on medium for 2 minutes.
- Add in the coconut oil and allow it blend in.
- Add cinnamon, nutmeg, salt and then turn off to pour in GF All Purpose Flour.
- Turn back onto the stir setting and add xanthan gum and baking soda.
- Beat on medium 2-3 minutes scraping down the sides halfway through. Bake about 50 minutes or until toothpick comes out clean.
Notes
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Measure Flour Correctly: Spoon the gluten-free flour into your measuring cup and level it off to avoid a dense loaf.
- Customize It: Add mix-ins like dairy-free chocolate chips or dried fruit for extra variety.
Nutrition
Want more delicious gluten and dairy free recipes to enjoy with your coffee or tea? I’ve got you covered…
- Pumpkin Spice Baked Oatmeal
- Coffee Cake
- Cheese and Chive Scones (Dairy Free)
- Gluten and Dairy Free Pumpkin Bread
- Banana Nut Muffins
Love this recipe? It’s in my cookbook along with over 100 other gluten and dairy free recipes that are simple to make with easy to find ingredients.
406 shares Share Tweet Pin Nothing beats the comforting aroma of freshly baked banana bread. This gluten-free banana nut bread is a recipe straight from my heart. Growing up, my Grandma Olga’s banana bread was a staple in our kitchen, and every bite of this gluten and dairy-free version takes me back to those cherished…
This post was originally posted August 27, 2016. Updated November 2024.
