My Favorite Gluten-Free Banana Bread Recipe | Flour on My Fingers (2024)

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February 8, 2023September 16, 2019 by Mel Lockcuff

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How to make the best gluten-free dairy-free banana bread recipe from scratch. Easy, one bowl recipe that makes a moist and delicious loaf.

One of my favorite things to make, because it's easy and because we love to eat it, is banana bread. It makes a delicious snack, dessert, or addition to breakfast, just like homemade pancakes, which I like to make from my homemade pancake recipe. I especially love a loaf of chocolate chip banana bread, hot out of the oven, lathered in butter and washed down with a piping hot cup of coffee….Yum!!

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Thumbing thru an old family cookbook my sister gave me awhile back, I found an old banana bread recipe. Her mother-in-law had handwritten the recipe onto the page, and it looked to be well-used.

Even though I'd made banana bread a million times, I knew we had to try it. And I decided to make it both a gluten and dairy free banana bread.

Turns out, this is now my favorite banana bread. It's not too sweet, it's moist and delicious, and it's full of unbeatable flavor that my whole family loves. Although I am partial to a good gluten-free zucchini bread, this hearty banana loaf has really won my heart!

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I include chopped walnuts as an optional ingredient in this recipe, but if you prefer plain old banana bread, feel free to omit them from the recipe.

Why Make This Banana Loaf

It's an incredibly quick & easy, one bowl recipe. No fuss, no fail….You get the idea. And I'll walk you through it step by step!
This is a gluten and dairy free banana bread, so it's much healthier for those of you that have food allergies like me. Better yet, you can't even tell that it's gluten free or dairy free….It's that good.
This banana loaf is moist and delicious. It's light and fluffy, yet still sturdy enough to slice. It has a tender bite with an unbeatable banana flavor that nobody can turn down!

Ingredient and Substitution Notes:

Mashed Bananas – I prefer to use overripe bananas for banana bread. This yields a much stronger banana flavor and a softer texture that just can't be had with underripe bananas. Egg – In this recipe, eggs assist in better rise, a more tender texture and an improved flavor. Although eggs are not dairy, it is definitely possible to make this an egg-free banana bread. The Pioneer Woman has a great list of the Best Egg Substitutes that would work very well for this recipe.
Gluten-Free All-Purpose Flour – The trick to making good gluten-free banana bread is in simply switching out the all-purpose flour for a “cup for cup” gluten free flour. Cup for cup means you don't have to do any figuring or measuring to try and figure out how much flour to use because you use the same amount. I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Of course, if gluten is not a concern, you can substituteregular all-purpose flourwith no trouble at all.
Canola Oil – For this recipe, I recommend usingcanola oil. If that's not available for whatever reason, you can substitute 1:1 usingvegetable oil,coconut oil,avocado oil, or evenunsweetened applesauce. Although it is not preferred, you can use melted Earth Balance Buttery Sticks if necessary, or, if dairy is not a concern, just plain old melted unsalted butter.
Chopped Walnuts – Chopped walnuts are optional, although I highly recommend adding them if you've never had banana nut bread before! If you don't like walnuts, try chopped pecans or sliced almonds.

Keep in mind, all of the ingredients and amounts you'll need are in the printable recipe card below.

How to Make Gluten Free Dairy Free Banana Bread

Before getting started, prepare your loaf pan by spraying it well with non-stick cooking spray. This will keep your banana bread from sticking to the sides. Let's get started…

Mash up the bananas, and cream (or mix) with the sugar. I use my mixer to mash the bananas, but you can also mash them up with the backside of a fork.
Add the egg to the banana/sugar mixture.
Add the dry ingredients and canola oil to the wet mixture, mixing well.
Finally, gently fold the nuts into the mixture.

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Then just scrape the batter into a prepared loaf pan, and bake at 350ºF for about an hour, or until the top is a deep golden-brown, and a toothpick or cake tester inserted into the center comes out clean.

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When it's done, I usually let it cool in the pan for a good 10 to 15 minutes, then run a knife around the edge, and plop it out onto awire rackto cool completely.

It's so delicious sliced up and served with a little dollop of dairy free butter– or regular butter if you're not dairy free.

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Expert Tips and Recipe FAQ's

Why is my gluten-free banana bread crumbly?

There are many factors that can contribute to crumbly banana bread. As I mentioned earlier, it is important to use a quality cup for cup gluten-free flour, like Authentic Foods Classical Blend. Sometimes butter can also make banana bread more crumbly, as it absorbs the moisture out of the batter when mixing. This is why I recommend using canola oil over anything else. Using underripe bananas and overcooking the banana bread can also make banana bread crumbly and/or rubbery in texture. If all else fails, try sifting the flour!

Why did my gluten-free dairy-free banana bread not rise?

First off, make sure that your baking powder is not expired. It is also possible that your banana bread needs xanthan gum for strength. Most cup for cup gluten-free flours already contain some xanthan gum, but if yours does not, you may need to add more– Just be sure to follow the package instructions and recommended amount.

Why did my gluten free banana bread fall after baking?

This is usually because the banana bread was undercooked, preventing the middle from fully setting up and causing the bread to collapse as it cools. A rule of thumb is to insert a toothpick or cake tester into the center of the bread, and if it comes out clean, it's done. If the top is browning too quickly, simply cover your banana loaf with a sheet of aluminum foil until done.

How should you store banana bread?

Once cooled, store in an airtight container or food storage bag. When stored this way, it should be good for up to 3-4 days at room temperature.

Can you freeze banana bread?

Yes, you can. Once cooled, place your banana bread in an airtight container or freezer bag in the freezer for up to 4 months.

What Else Can You Add to Banana Bread?

Bananas pair so well with so many different foods that the options for banana bread add-ins are seemingly endless. Here are a few ways that you can take your banana bread to the next level…

My favorite banana bread add-in is a teaspoon of real vanilla extract. It's simple, but a hint of vanilla really sets banana bread up a notch.
Peanut butter and bananas are a natural pair, right? Next time you make banana bread, try swirling some peanut butter into the batter before baking. Better yet, add some dairy-free chocolate chips in WITH the peanut butter.
Of course chopped walnuts, pecans and sliced almonds go great in banana bread, but so do flax seeds, chia seeds, and sometimes even small sunflower seeds. Don't be afraid to switch it up…
If you like coconut, shredded coconut blends very well with the banana in this recipe. Don't like coconuts? Try shredded zucchini or even shredded carrots– kind of like carrot cake!
Try adding some pumpkin puree for added flavor and even more moisture! Then go a step forward and add a pinch of cinnamon, nutmeg, allspice, or even cloves. Pumpkin spice banana bread anyone?

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More Gluten-Free Recipes and Baked Goods

If you like banana in your baked goods, chances are you'll like zucchini too. One of my favorite desserts is this gluten-free chocolate zucchini cake. It's moist and delicious, and you can't even taste the zucchini!
These light and fluffy gluten-free blueberry muffins are perfectly sweet, and they are the best breakfast treat!
If you like banana bread or zucchini bread, you'll LOVE these gluten-free dairy-free zucchini muffins…
Bubbly apples and warm spices make this gluten-free apple crisp one of my favorite family desserts. Top it off with a scoop of vanilla ice cream, and you're living the good life!
My youngest son LOVES these bakery style blackberry and strawberry muffins. Plus, they're so easy!!
This gluten-free lemon pound cake is a fan-favorite recipe, and it's not hard to make dairy free!
This easy peach cobbler dump cake only uses 5 ingredients, and it's gluten-free! This has to got to be one of the best dessert recipes I know.
Speaking of peaches, this has got to be the best ever gluten-free peach crisp recipe. Fresh peaches and a crispy oatmeal topping that is out of this world….What's not to love?!
How to bake moist, fluffy gluten-free pumpkin muffins from scratch, with a simple cinnamon sugar topping. Now THIS is a breakfast treat.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, YouTube, and Instagram. And subscribe to my email list too!

Gluten-Free Dairy-Free Banana Bread

How to make the best gluten-free dairy-free banana bread recipe from scratch. Easy, one bowl recipe that makes a moist and delicious loaf.

Equipment

Ingredients

▢ 3 ripe bananas
▢ 1 cup cane sugar
▢ 1 large egg
▢ 1 3/4 cup all-purpose gluten-free flour
▢ 1 teaspoon baking soda
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon salt
▢ 3 tablespoons canola oil
▢ 1 cup chopped walnuts optional

Instructions

Pre-heat the oven to 350° F and grease a loaf pan with cooking spray.
Using a mixer, mash the bananas.
Cream (or mix) the sugar into the bananas.
Add the egg to the sugar mixture, mixing well.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix the dry ingredients and the canola oil into the sugar mixture.
Gently fold the walnuts into the bread batter by hand, mixing them in well.
Scrape the batter into the prepared loaf pan.
Sprinkle with extra walnuts, if desired.
Bake at 350° F for about 1 hour, or until a toothpick inserted into the center comes out clean and the loaf is golden brown.
Let it cool in the pan for 10 to 15 minutes; then run a butter knife around the edge, and plop it out onto a wire rack to cool completely.
Slice and serve your banana loaf with dairy free butter–or regular butter if you're not dairy free.

Notes

*Be sure to use a cup for cup, or measure for measure, gluten-free flour. And if you don't want gluten-free, you can use a regularall-purpose flourinstead.

How should you store gluten free dairy free banana bread?

Once cooled, store in an airtight container or food storage bag. When stored this way, it should be good for up to 3-4 days at room temperature.

Can you freeze banana bread?

Yes, you can. Once cooled, place your banana bread in an airtight container or freezer bag in the freezer for up to 4 months.

Nutrition

Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!

My Favorite Gluten-Free Banana Bread Recipe | Flour on My Fingers (2024)

FAQs

Why did my gluten free banana bread fall? ›

If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time). All ovens vary, so the baking time is a guideline.

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What happens if I put too much banana in my banana bread? ›

Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

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Why use mushy bananas for banana bread? ›

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

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Why is it so challenging to make good gluten free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Why does gluten free bread hurt my stomach? ›

Additionally, certain ingredients commonly used in gluten-free bread, such as xanthan gum or guar gum, can contribute to gas and bloating. These additives are often included to improve the texture and rise of the bread but can have a negative impact on digestive health for some individuals.

Get More Info Here ›

What is the biggest challenge of making gluten free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread. Gluten provides the structure and elasticity that allows bread dough to rise and hold its shape, so gluten-free doughs can be sticky and difficult to work with.

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What happens if you add an extra egg to banana bread? ›

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.

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At what point should you not use bananas for banana bread? ›

If black bananas are spotted with mold, then it's time to step away! You absolutely should not use them for banana bread or consume them at all.

Why do bananas have black spots inside? ›

Answer: It is true that the sunken black/brown spots on the banana fruit are due to a mould. The condition is referred to as anthracnose. The mould that causes the spots is called Colletotrichum musae. It is a post-harvest problem of banana fruits all over the world.

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Are black bananas safe to eat? ›

The Takeaway

Completely black bananas are likely safe to consume as long as there is no visible mold, a rotten smell, or the fruit inside is black. If none of these are true and your bananas are simply black, your best bet is to cook with them rather than eat them raw.

Explore More ›

What is the secret to making good gluten-free bread? ›

Use Psyllium Husk Powder as a binder for better Gluten Free Bread.
The benefits of letting your dough rest, my second tip for baking better gluten free bread.
Mix or knead your bread dough thoroughly.
For a better gluten free loaf, use less yeast.
Bake your bread in a tin with tall sides.

More items...

Keep Reading ›

What is the secret to getting gluten-free bread to rise? ›

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Learn More ›

What is the trick to baking with gluten free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Read On ›

How do I stop my gluten free bread from sinking? ›

You can prevent a sinking loaf, somewhat.

-Don't over-mix your dough. Mix it until everything is just incorporated and be done. -You may have had too much moisture in the mix. Reduce the liquid by 1-2 tablespoons or add 1-2 tablespoons of flour next time.

Keep Reading ›

Why did my gluten free bread deflate? ›

Often I see people answer “it's just how gf sourdough behaves, it's best to make small flat breads that you don't even expect to rise much”. This is a major bugbear of mine as I find this is not the case at all. When the bread collapses it is typically due to overproving the dough.

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Why does my gluten free bread keep collapsing? ›

If your gluten-free bread collapsed during or after baking, you either had too much liquid in the bread dough or over-proofed the yeast. You can also read my guide to the Best Gluten Free Flour Blends. I discuss the gluten free flour blends and which are best for which types of recipes.

Learn More Now ›

How to prevent banana bread from collapsing? ›

Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling. To measure correctly, Quaker Oats recommends spooning the powder into the measuring spoon instead of scooping it.