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Home » Baked Goods » Gluten Free, Dairy-Free Banana Bread

December 28, 2020 (last updated March 9, 2021)

Gluten Free, Dairy-Free Banana Bread

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This gluten-free banana bread is also dairy-free and one of my favorite recipes. Not only is is moist, light and delicious, but is is so reliable. I am not a trained baker and sometimes I mess things up. But this recipe never fails me.

Check out my gluten-free vegan pumpkin bread or my moist and delicious gluten and dairy free pumpkin bread. Prefer gluten-free dairy-free banana muffins? Click and enjoy!

overhead shot of whole loaf of gluten-free dairy-free banana bread with chocolate chips on parchment paper and black wire rack

Banana Bread Toppings

This gluten-free banana bread is great on its own but adding some different flavors can’t hurt, right? Here are a few super easy recipes to top this bread and make it a show stopper at a Sunday brunch.

  • Peanut Butter Glaze – Salty peanut butter is yummy with banana and cinnamon. Place 1/4 c peanut butter and 3 Tbsps cream in a microwave-safe bowl, heat in the microwave for 30 seconds. Stir. If it is melted and smooth, it’s done. Otherwise, microwave for 15-20 seconds more and stir. Drizzle over the cooled loaf.
  • Strawberry Sauce – My easy strawberry sauce recipe is a perfect sweet and tangy topping for sweet banana.
  • Orange Glaze – Combine 6 Tbsps powdered sugar with 2 1/2 tsp orange juice and the zest of one orange. This one is my favorite!
overhead shot of partially sliced gluten-free dairy-free banana bread loaf drizzled with orange glaze on white paper

Ingredients

I have used several different gluten-free flour blends for this banana bread and they all worked well. My custom blend of is my favorite. I prefer to mix up my own blend as a cost saver. Store-bought gluten-free flour can be very pricy. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.

glass bowl with gluten free flour blend and metal measuring cup on burlap mat. strainer on left, wood spoon on right and milk and eggs in background

I tested this recipe with King Arthur Measure for Measure Flour. Several other gluten-free flours for baking will work. Cup4Cup (contains dairy) and Pamela’s Artisan Flour Blend are similar to King Arthur’s and will work well. All of these flours are certified gluten-free. If you one of these, or a flour blend that contains xanthan gum, guar gum or inulin (binders), omit the xanthan gum called for in the recipe.

Banana

Because the banana adds richness and moisture this recipe is dairy-free.

As always with banana bread, be sure that the bananas are very ripe with lots of brown on the skin. The more brown the banana, the more flavor. I use a masher to puree the banana. If you prefer that there are no chunks of banana, use an immersion blender or hand mixer to get it very smooth.

metal bowl with mashed banana and masher
Continue to Content
close up stack of gluten-free banana bread slices on white background with milk bottle in background

Gluten-Free Dairy-Free Banana Bread

Yield: 1 9" loaf
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

This gluten-free banana bread is also dairy-free and so yummy you can eat it for dessert.

Ingredients

  • 1 2/3 c mashed banana (about 5 bananas)
  • 3 large eggs
  • ½ c oil
  • 2 tsps vanilla extract
  • 1 c sugar
  • 2 c gluten-free flour blend
  • ¾ tsp salt
  • ¾ tsp xanthan gum
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 c chocolate chips

Instructions

  1. Pre-heat the oven to 350°F
  2. If including the chocolate chips, generously grease a 9" loaf pan, if not use an 8.5" loaf pan.
  3. In a large mixing bowl, mash the bananas until they become somewhat liquid. You can puree them with a a beater or immersion blender if you don't want any small chunks of banana. Check the amount by using a measuring cup.
  4. Add the eggs, oil, vanilla and sugar and mix until the sugar dissolves.
  5. Whisk the remaining dry ingredients (except the chocolate chips) together in a small mixing bowl.
  6. Add the dry ingredients to the wet in 3 additions, stirring it in with each addition. Stir until smooth.
  7. If using, stir in the chocolate chips.
  8. Pour the batter into the loaf pan and bake for 45 minutes. Then add a foil tent over the loaf and bake another 20-25 minutes or until the top is set.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

*King Arthur Gluten-Free Measure for Measure Flour is my preferred store bought flour (contains xanthan gum binder).

If you use a blend that contains xanthan gum, omit the ¾ tsp called for in the recipe.

This is the gluten-free flour blend I prefer for this banana bread:

These flours can all be found (certified gluten-free) at Vitacost.com

  • 1 c sweet white sorghum flour
  • 3/4 c millet flour
  • 1/4 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

This is an easy DIY gluten-free flour blend:

  • 2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 cup tapioca starch

Did you make this recipe?

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© Janet Harlow
Cuisine: American / Category: Baked Goods
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Posted In: Baked Goods, Breakfast · Tagged: banana, dairy-free, quick bread

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