Gluten Free Dairy Free Banana Bread

Name: Gluten Free Dairy Free Banana Bread
Prep time: 10 min
Cook time: 50 min
Ingredients: 2- 3 ripe bananas (200g); 1/2 cup 120ml almond milk; 1/4 cup sugar; 1/4 cup 65g peanut butter; 1 tsp vanilla extract; 1 egg; 1 1/2 cups 180g gluten free flour; 1/2 cup 50g almond flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt

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Slice into this delicious and simple-to-make gluten free dairy free banana bread. If you've got a bunch of bananas at home turning spotty, this is your sign. The loaf turns out moist and incredibly tasty.

Enjoy slices of warm, soft banana bread with a slice of cinnamon butter (plant-based) or a drizzle of warm maple syrup. It makes an easy on-the-go breakfast, a quick snack or yummy dessert!

If you love baking homemade breads and loaves like this one, try my choc chip oatmeal banana bread, this zucchini bread (also gluten free), or my pumpkin bread.

Ingredients

Use up those ripe and spotty bananas by combining them with a few of other common gluten and dairy free ingredients.

Round up these ingredients to make this recipe:

Ripe bananas: Use 2 to 3 ripe bananas, which add natural sweetness and moisture to the bread, creating that classic banana flavor. The riper, the better!
Almond milk: This dairy-free alternative helps keep the bread soft while adding a light, nutty taste.
Sugar: A touch of sweetness to this banana loaf.
Peanut butter: Adds richness and healthy fats while complementing the bananas with a subtle, nutty flavor.
Vanilla extract: I can't make banana bread without a little vanilla.
Egg: Acts as a binding agent to provide structure and moisture.
Gluten-free flour: The base flour blend creates a light and fluffy texture, keeping the bread gluten-free.
Almond flour: Adds a slightly nutty flavor and helps create a moist and tender texture, perfect for gluten-free baking.
Baking powder and baking soda: These leavening agents work together to give the banana bread its rise, making it soft and airy.

See recipe card for quantities.

slices of banana bread with butter on small plates

Instructions

Honestly, this recipe is as a simple as blend, combine and bake. Dive into this step-by-step to see just how to whip up the batter:

Step 1: Use a stick blender to blend the bananas, almond milk, sugar, peanut butter, and vanilla in a bowl.

Step 2: Mix the dry ingredients - gluten free flour, almond flour, baking powder, baking soda and salt in a clean bowl.

Step 3: Add the wet ingredients to the dry and use a spatula to combine.

bread batter spread in a loaf pan with waxed paper

Step 3: Pour in the batter to the prepared loaf pan and smooth the top with a spatula. Bake for 45 - 55 mins.

Let the banana bread cool in the pan for 10 minutes before transferring it to a cooling rack. I use my trusty 4x8-inch bread pan for all my breads and loaf cakes.

Substitutions

You can switch up a few of the ingredients, making this recipe pretty flexible. Try these swaps:

Bananas: Substitute with unsweetened applesauce or pumpkin puree. Use the same weight.
Almond milk: Replace with oat, coconut, or soy milk.
Sugar: Try coconut sugar instead!
Peanut butter: If you're avoiding peanuts, switch with almond butter, cashew butter, or sunflower seed butter.
Egg: Replace with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or chia egg.
Almond flour: Swap with coconut flour (but use about half the amount, as coconut flour absorbs more moisture).

one slice of bread with butter on a plate

Variations

There is just so much you can do with this base banana bread recipe. It works well with loads of other ingredients and add-ins:

Chocolate chip: Stir in dairy-free chocolate chips to the batter. Top with extra chips.
Nutty crunch: Add a mix of chopped walnuts, pecans, or almonds. Sprinkle some nuts on top before baking for a textured topping.
Berry and banana: Mix in fresh or frozen (drained) blueberries, raspberries, or chopped strawberries.
Tropical blend: Switch the almond milk for coconut milk and stir in some shredded coconut and a cup of diced pineapple.
Carrot banana bread: Fold in a few grated carrots and some cinnamon.
Date & walnut: Fold in chopped dates for natural sweetness and walnuts for crunch. Add a little orange zest to the batter, too!

Don't miss my luscious blackberry banana bread (also gluten free) for another tasty treat.

Equipment

Aside from a non-stick loaf pan, a good spatula always helps to remove every last drop of batter from the pan. I love these spatulas with their nifty little edges to get every last drop of batter from the mixing bowl.

I also love this easy-to-clean wire wrack for cooling on.

Storage

Wrap the bread tightly in plastic wrap or foil. Then, store it in an airtight container. It will stay fresh for up to 4 days at room temperature.

For longer storage, place the wrapped bread in the fridge, where it will stay fresh for up to 1 week. This will help keep the texture moist, especially if you live in a humid area.

Thaw slices at room temperature or pop them in the microwave for a quick defrost.

Wrapped slices will freeze for 2 months or so.

Top tips

Tip 1: Check the expiry date of your baking powder and baking soda. Both should be super fresh for the best results.

Tip 2: Use room temperature ingredients if possible. This just makes it easier to blend everything.

Tip 3: Use ripe bananas in this recipe. If they have brown spots on them, even better. Ripe bananas mash easily and have a delicious, rich flavor.

Tip 4: Avoid overmixing the batter when combining wet and dry ingredients. Doing so will result in a dense loaf. Use a gentle hand and mix until everything has just combined.

FAQ

How will I know if my banana bread is done baking?

To test doneness, insert a toothpick into the center of the bread. If it comes out clean or with only a few crumbs (no wet batter), it’s ready.

How can I make this bread extra moist?

Add a tablespoon of unsweetened apple sauce to the batter for extra moisture.

Why did my bread turn out dense and heavy?

Either it was overbaked or the batter was overworked/mixed.

Can i use regular flour in this recipe?

Yes, absolutely you can use bread or cake flour instead of gluten-free flour and in the same quantities.

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