Banana Bread Gluten Free and Dairy Free

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4.84 from 6 votes

This moist and delicious gluten and dairy free Banana Bread is perfect for an afternoon tea.

Course Breakfast, Brunch

Cuisine American

Keyword Gluten and dairy free banana bread, Gluten Free Banana Bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 245kcal

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

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.

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.

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