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
Scale
- 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