Should I use really ripe bananas?

Yes! For the best flavor and texture in your gluten free and dairy free banana bread recipe , use bananas that are very ripe—yellow with brown spots. The riper they are, the sweeter and softer your bread will be.

Can I make banana muffins instead of bread?

Absolutely. You can use the same gluten and dairy free banana bread recipe batter to make muffins. Just divide into muffin cups and bake for 18–22 minutes at 350°F.

Can I freeze this gluten-free banana bread?

Yes. Once fully cooled, slice and wrap each piece individually in parchment paper, then store in a freezer bag. Your banana bread recipe gluten and dairy free stays fresh for up to 2 months in the freezer.

How to store banana bread?

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze slices for quick grab-and-go breakfasts.

Gluten Dairy Free Banana Bread Recipe

Name: Gluten Dairy Free Banana Bread Recipe – Easy, Moist, Naturally Sweet
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Gluten-Free
Ingredients: 1 ½ cups gluten-free flour blend (with xanthan gum); 1 tsp baking soda; ½ tsp cinnamon; ¼ tsp salt; 1 cup mashed ripe bananas; ¼ cup melted coconut oil; ¼ cup maple syrup; ⅓ cup unsweetened almond milk; 1 tsp vanilla extract; 2 cups certified gluten-free oat flour; 1 tsp baking soda; ½ tsp cinnamon; ¼ tsp salt; 1 tbsp ground flaxseed + 3 tbsp warm water; 1 cup mashed bananas; ¼ cup unsweetened applesauce; ⅓ cup unsweetened almond milk; 1 tbsp maple syrup (optional); 1 tsp vanilla extract

Description

This gluten dairy free banana bread recipe offers two moist, simple loaf options—one with a gluten-free flour blend and the other made entirely with oat flour. Both are free from dairy, gluten, and refined sugar, and are sweetened naturally with ripe bananas.

Ingredients

Scale

Classic Loaf:

1 ½ cups gluten-free flour blend (with xanthan gum)

1 tsp baking soda

½ tsp cinnamon

¼ tsp salt

1 cup mashed ripe bananas

¼ cup melted coconut oil

¼ cup maple syrup

⅓ cup unsweetened almond milk

1 tsp vanilla extract

Oat Flour Version:

2 cups certified gluten-free oat flour

1 tsp baking soda

½ tsp cinnamon

¼ tsp salt

1 tbsp ground flaxseed + 3 tbsp warm water

1 cup mashed bananas

¼ cup unsweetened applesauce

⅓ cup unsweetened almond milk

1 tbsp maple syrup (optional)

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line or grease a loaf pan.

2. In one bowl, whisk together dry ingredients.

3. In another bowl, mix wet ingredients and mashed banana.

4. For oat version, prepare flax egg first and let it gel for 5–10 mins.

5. Combine wet and dry ingredients. Stir gently until just combined.

6. Let batter rest 10 minutes to hydrate.

7. Pour into loaf pan and smooth the top.

8. Bake 40–50 minutes or until a toothpick comes out clean.

9. Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Notes

Use parchment paper for easy removal.

Do not overmix to keep the texture light.

Store in an airtight container for up to 3 days.

Freeze individual slices for later use.

Can be made into muffins—just reduce bake time to 18–22 minutes.

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 7g
Sodium: 160mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg