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Gluten Free Dairy Free Banana Bread

Gluten Free Dairy Free Banana Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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 9x5-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.