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!
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!
I have used several different gluten-free flour blends for this banana bread and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 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
See the notes in the recipe for a super simple DIY gluten-free flour blend or my post on gluten-free flour blends.
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best.
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.