Looking for an easy breakfast treat that’s both gluten-free and dairy-free? This easy banana bread recipe is packed with flavor, naturally sweetened by ripe bananas, and made with simple ingredients.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of the ingredients in your pantry.
- Easy Prep: Minimal cleanup required!
- Versatile: Add your favorite mix-ins like chocolate chips, nuts, or dried fruit.
- Allergen-Friendly: Free from gluten and dairy but full of flavor.
Ingredients
- 3 ripe bananas (mashed) + 1 banana for the top
- 1 large egg room temperature (vegan sub: 1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/4 cup avocado or olive oil
- 1/4 cup applesauce (unsweetened)
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Optional add ins: 1/2 cup dairy-free chocolate chips, chopped nuts, or raisins
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal. - Mix Oil and Sugar
Add oil, applesauce and sugar in a large mixing bowl. Mix until well combined. - Mash the Bananas
In a seperate mixing bowl, mash the ripe bananas with a fork until smooth. - Mix Wet Ingredients
Add eggs, vanilla extract, mashed bananas into the large mixing bowl. Whisk until well combined. - Incorporate Dry Ingredients
Add the gluten-free flour, baking soda, cinnamon, and nutmeg. Gently fold everything together until just combined. Be careful not to overmix. - Add Mix-Ins (Optional)
If using chocolate chips, nuts, or other add-ins, gently fold them into the batter. - Prep
Pour half the batter into the prepared loaf pan and spread it evenly. Sprinkle some coconut sugar evenly across the batter. Pour the other half of the batter in the loaf pan and spread it evenly. Slice your extra banana in half and place it on top of the batter. - Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve
Allow the banana 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 Success
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Measure carefully: Gluten-free flours can be finicky, so be sure to measure correctly. Scooping directly from the bag may pack the flour too tightly—spoon it into your measuring cup or use a scale instead.
- Store properly: Keep your banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
Perfect Pairings
Enjoy a slice with a hot cup of tea, coffee, or a tall glass of almond milk. For an extra treat, spread on a dollop of almond butter or a drizzle of maple syrup.
This gluten-free and dairy-free banana bread is proof that you don’t need complicated ingredients to make something delicious. Bake a loaf today and share it with friends and family—it’s guaranteed to disappear quickly!
Easy Banana Bread (Gluten and Dairy Free)
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
-
Add oil, applesauce and sugar in a large mixing bowl. Mix until well combined.
-
In a seperate mixing bowl, mash the ripe bananas with a fork until smooth.
-
Add eggs, vanilla extract, mashed bananas into the large mixing bowl. Whisk until well combined.
-
Add the gluten-free flour, baking soda, cinnamon, and nutmeg. Gently fold everything together until just combined. Be careful not to overmix.
-
Optional: If using chocolate chips, nuts, or other add-ins, gently fold them into the batter.
-
Pour half the batter into the prepared loaf pan and spread it evenly. Sprinkle some coconut sugar evenly across the batter. Pour the other half of the batter in the loaf pan and spread it evenly. Slice your extra banana in half and place it on top of the batter.
-
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
