One-Bowl Gluten-Free Dairy-Free Banana Bread

This one-bowl gluten-free dairy-free banana bread has a tender crumb and a caramelized top that no one would guess is missing wheat flour or butter. It’s the loaf I turn to when I need a quick breakfast or snack that works on the first try.

A handful of very ripe bananas, a reliable gluten-free flour blend, and a few pantry staples are all it takes. You’ll be pulling a golden, fragrant loaf out of the oven in under an hour.

Why This Banana Bread Works

Bananas do all the heavy lifting here. They bring natural sweetness and so much moisture that you don’t need a drop of dairy. Paired with coconut oil, the crumb stays soft for days, not just hours after baking.

The edges caramelize just enough to give every slice a hint of chew, while the center stays light and springy. It’s the kind of banana bread that tastes even better the next morning, right from the counter.

Ingredients

• 1 3/4 cups (245g) gluten-free all-purpose flour blend: use a 1:1 blend that contains xanthan gum for the best structure.
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 medium very ripe bananas: (about 1 1/2 cups mashed): the more spots, the better.
• 1/2 cup (100g) coconut sugar or brown sugar: helps create a deep, caramely flavor.
• 2 large eggs: bring to room temperature if you can.
• 1/3 cup (80ml) melted coconut oil: or any neutral-tasting oil like avocado or grapeseed.
• 1 tsp vanilla extract

Variations / Substitutions

• Add chocolate: fold in 1/2 cup dairy-free chocolate chips with the dry ingredients.
• Go nutty: stir in 1/2 cup chopped walnuts or pecans.
• Make it citrusy: add 1 teaspoon orange zest to the wet mixture.
• Swap the sugar: maple syrup or honey works too, use 1/3 cup and reduce the oil by 1 tablespoon.

Creamy Dairy-Free Overnight Oats go perfectly with this banana bread for an easy brunch spread.

How to Make Gluten Free Dairy Free Banana Bread

Step 1: Mash Bananas and Mix Wet Ingredients

Preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang on the long sides to lift the bread out later. In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth, a few small lumps are fine. Whisk in the 1/3 cup melted coconut oil, 2 eggs, 1/2 cup coconut sugar, and 1 teaspoon vanilla until the mixture looks uniform and glossy.

The batter will be thin and shiny at this stage, with little flecks of banana throughout. That’s just what you want.

Step 2: Whisk the Dry Ingredients

In a separate medium bowl, whisk together the 1 3/4 cups gluten-free flour blend, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon until everything is evenly distributed. Run the whisk through a few times to break up any lumps.

The cinnamon gives the bread a gentle warmth, but you can skip it or swap in pumpkin spice if that’s what you have. The dry mix should be pale and free of streaks.

Step 3: Fold the Dry into the Wet

Pour the dry mixture into the wet mixture all at once. Use a silicone spatula to fold them together, scraping from the bottom and turning the bowl as you go. Stop the moment the flour disappears, even if the batter still looks a bit lumpy.

Overmixing is the quickest way to a gummy gluten-free loaf. A thick, shaggy batter with a few banana clumps is exactly right. Don’t worry about making it perfectly smooth.

Step 4: Bake the Banana Bread

Scrape every bit of batter into the prepared loaf pan and smooth the top with the spatula. Place the pan in the center of the preheated oven and bake for about 55 minutes. Start checking at the 50-minute mark by inserting a toothpick into the tallest part of the loaf. It should come out with a few moist crumbs, not wet batter.

The top will rise and split a little, turning a deep amber color. If it’s browning too fast, tent the pan loosely with foil after 40 minutes. The whole kitchen will smell sweet and nutty.

Step 5: Cool and Slice the Loaf

Let the bread cool in the pan on a wire rack for 10 minutes, then grab the parchment overhang and lift the loaf out. Set it on the rack to cool completely, which takes about an hour. A warm loaf will crumble when you try to slice it, so patience pays off.

Once it’s fully cool, use a serrated bread knife to saw gently through the crust. The slices will hold together beautifully, showing off that tender, banana-speckled crumb.

Tips for the Best Gluten-Free Banana Bread

• Use bananas that are heavily speckled or mostly black. They mash easier and taste much sweeter, so you can cut back on added sugar if you like.
• For the most accurate flour measurement, spoon the flour into your measuring cup and level it off with a knife. Scooping directly packs in too much flour and makes a dry loaf.
• If you want a crunchy top, sprinkle a thin layer of raw turbinado sugar or rolled oats over the batter right before baking.
• This bread freezes beautifully. Wrap whole or sliced in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.

Bake times by pan size:

Keeping Banana Bread Fresh

• Refrigerate: While it stays soft on the counter for 2 days, you can refrigerate it wrapped tightly for up to 5 days. The texture will firm up slightly, but a quick toast brings it back.
• Reheating: Warm individual slices in a toaster oven or a dry skillet over medium heat for a minute or two. The edges get toasty and the middle turns tender again.

Frequently Asked Questions

Can I make this banana bread vegan?

Yes, swap each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set 5 minutes to gel). The loaf will be a bit denser and may need an extra 5 minutes of bake time.

What gluten-free flour blend should I use?

A measure-for-measure blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure, gives the most predictable rise and crumb. Using a single flour like almond or coconut flour will change the texture dramatically and often makes the bread oily or crumbly.

Why did my banana bread turn out gummy?

A gummy center usually means the batter was overmixed or the bread was underbaked. Mix just until the flour disappears and rely on the toothpick test. Also, letting it cool completely is key, as the crumb sets as it cools.

Can I add fresh blueberries to the batter?

You can. Toss 3/4 cup of fresh blueberries in 1 tablespoon of the flour blend before folding them in at the very end. This stops them from sinking to the bottom of the loaf.

Gluten Free Dairy Free Banana Bread Recipe

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups (245g) gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 medium very ripe bananas
• 1/2 cup (100g) coconut sugar or brown sugar
• 2 large eggs
• 1/3 cup (80ml) melted coconut oil
• 1 tsp vanilla extract

Method

 

1. Preheat oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper. Mash bananas in a large bowl, then whisk in melted coconut oil, eggs, sugar, and vanilla until smooth.
2. In a separate bowl, whisk together the flour blend, baking soda, baking powder, salt, and cinnamon until fully combined.
3. Pour the dry ingredients into the wet mixture and fold with a spatula just until no dry pockets remain. Do not overmix.
4. Scrape batter into the prepared pan and smooth the top. Bake for about 55 minutes, until a toothpick comes out clean or with a few moist crumbs.
5. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing. Use a serrated knife for clean cuts.

Notes

Let the bread cool completely before slicing for the best texture. If you don’t have a gluten-free blend with xanthan gum, add 1/2 teaspoon xanthan gum to the flour. The banana bread keeps well at room temperature for 2 days, or refrigerate to extend freshness.