Gluten free dairy free banana bread is more than just a recipe — it’s comfort in a slice that I refused to give up when I went gluten-free. In this guide, I’ll share exactly how I transformed my Tuscan classic into a moist, fluffy loaf you’ll bake again and again. From my personal story to fail-proof substitutions, you’ll find tips that work. If you want to expand your baking skills, check out my gluten free naan bread or my gluten free Chicago style pizza next — more proof you don’t need wheat to bake well.
Table of Contents
1: My Story Behind Gluten Free Dairy Free Banana Bread
Why I Needed a Gluten Free Dairy Free Banana Bread
Years ago in Tuscany, I never questioned the wheat and milk in my baking. But when I discovered I was gluten and dairy intolerant, banana bread was my first non-negotiable remake. Early tries at gluten free dairy free banana bread flopped — too dry, too dense. But giving up the comforting taste of a soft slice wasn’t an option. So I tested everything: flours, milks, baking times. Dozens of loaves later, I found the winning combo.
Today, my banana bread is soft for days, never gummy, never crumbly. I share similar tested recipes like my vegan cinnamon rolls and gluten free sourdough cinnamon rolls — each one proof that tradition and gluten free can coexist.
What Makes a Good Gluten Free Dairy Free Banana Bread
Good gluten free dairy free banana bread starts with ripe bananas and the right flour blend. I mix rice flour, almond flour, and a little tapioca starch. For the milk, unsweetened almond milk is always my first choice if you ask, “What can I use in place of milk in banana bread?” Oat or coconut milk work too — each adds its own gentle flavor.
When I serve a thick slice for breakfast, I love pairing it with my gluten free waffles on the weekend or as a sweet side with my gluten free dairy free pizza night. Simple swaps, no compromise.
2: The Best Ingredients & Smart Substitutions
Picking the Right Gluten Free Flour for Banana Bread
When baking gluten free dairy free banana bread, your flour choice can make or break the loaf. Not all gluten free flours act the same. For banana bread, you want a blend that holds moisture but still bakes up soft — no dense bricks here. My go-to is a mix of rice flour, almond flour, and tapioca starch. This combo mimics the light crumb of classic wheat bread while staying naturally gluten free.
Some bakers ask, Which gluten free flour is best for banana bread? I always recommend starting with your own blend or a trusted all-purpose gluten free flour that already includes xanthan gum. If you prefer scratch blends, add a teaspoon of xanthan gum to help the bread bind and rise. Yes — your gluten free dairy free banana bread does benefit from it, especially if you skip eggs.
When you’re ready to experiment, I share my flour swaps in my gluten lactose free dessert recipes too — all tested to stay fluffy and moist.
The Best Dairy Free Milk Alternatives
So what’s the best alternative milk for bread? For banana bread, unsweetened almond milk tops my list. It’s light, mild, and lets the banana flavor shine. Oat milk is creamier, which can make your loaf richer. Coconut milk is a good twist if you love a hint of tropical taste.
If you run out of milk, try using plain water with a tablespoon of oil for extra moisture — your loaf won’t mind. And if you love experimenting, check out my gluten free chocolate chip cookies for another dairy free win. Same rules apply — simple swaps, delicious results.
3: How to Bake & Store Gluten Free Dairy Free Banana Bread
Foolproof Baking Steps for Moist Banana Bread
Baking gluten free dairy free banana bread can feel intimidating the first time — but don’t worry, it’s not complicated. The key is to keep your bananas extra ripe — those brown spots mean natural sweetness and moisture. Mash three medium bananas until smooth. In a separate bowl, mix your gluten free flour blend with a teaspoon of baking soda and a pinch of salt.
In another bowl, whisk eggs (or flax eggs if you’re vegan), add coconut sugar, your dairy free milk, and a splash of vanilla. Combine everything gently — don’t overmix or your loaf might get dense. Pour the batter into a lined loaf pan and bake at 350°F (175°C) for about 50–55 minutes. Check with a toothpick — it should come out clean but slightly moist. That’s when you know your gluten free dairy free banana bread is ready.
I share the same approach for other classics like my gluten free naan bread — it’s all about balancing wet and dry ingredients for the perfect bite.
Best Ways to Store and Keep It Fresh
Once baked, let your banana bread cool completely before slicing — this helps it hold together. Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly and freeze them. They defrost beautifully for quick breakfasts or snacks.
For an extra treat, warm a slice and top it with nut butter or your favorite spread. It’s the same simple joy you’ll find with my vegan cinnamon rolls — a cozy bite, any time you crave it.
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4: Conclusion: Bake With Joy
My journey to a delicious gluten free dairy free banana bread took trial and error — but it proves you don’t have to compromise. From ripe bananas to the right flour blend and milk swap, every slice stays true to my Tuscan roots and supports a healthy, happy kitchen.
So tie on your apron, mash those bananas, and bake a loaf that brings comfort to your table — gluten free, dairy free, and made with love.
What can I use in place of milk in banana bread?
Many breads can be made gluten and dairy free — banana bread, naan, pizza crusts, and more. On my site, you’ll find cozy options like gluten free dairy free pizza and sweet ideas like low sugar cookies that fit your lifestyle.
Which breads are gluten and dairy free?
Many breads can be made gluten and dairy free — banana bread, naan, pizza crusts, and more. On my site, you’ll find cozy options like gluten free dairy free pizza and sweet ideas like low sugar cookies that fit your lifestyle.
Which gluten free flour is best for banana bread?
A balanced blend works best. Rice flour, almond flour, and tapioca starch make a soft crumb. Or use a trusted gluten free all-purpose flour that includes xanthan gum to keep your loaf together.
Does gluten free banana bread need xanthan gum?
Most of the time, yes — especially if you’re not using eggs. Xanthan gum helps bind the batter so your loaf rises nicely and doesn’t crumble when sliced.
What is the best alternative milk for bread?
Almond milk is mild and reliable, oat milk adds creaminess, and coconut milk gives a subtle tropical note. Pick the one that suits your taste!
Gluten Free Dairy Free Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
Comfort in a slice — this gluten free dairy free banana bread is moist, fluffy, and never crumbly. A Tuscan classic remade for a gluten and dairy free kitchen.
Ingredients
- 3 ripe medium bananas
- 1 ½ cups gluten free flour blend (rice flour, almond flour, tapioca starch)
- 1 teaspoon xanthan gum (if not in flour blend)
- 1 teaspoon baking soda
- Pinch of salt
- 2 eggs or flax eggs
- ½ cup coconut sugar
- ½ cup unsweetened almond milk (or oat/coconut milk)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mash the ripe bananas until smooth.
- In a bowl, mix the gluten free flour blend, baking soda, xanthan gum (if needed), and salt.
- In another bowl, whisk eggs, coconut sugar, almond milk, and vanilla extract.
- Combine wet and dry ingredients with the mashed bananas. Mix gently — do not overmix.
- Pour batter into the prepared loaf pan.
- Bake for 50–55 minutes or until a toothpick comes out clean but slightly moist.
- Cool completely before slicing for best texture.
Notes
Store in an airtight container for up to 3 days, or freeze slices for longer freshness. Warm a slice and top with nut butter for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg