Gluten Free Dairy Free Banana Bread
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.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 120mgFiber: 2gSugar: 9g
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