Banana bread is one of those treats that can please just about everyone, as long as they don’t have a gluten intolerance. This gluten free banana bread is utterly delicious. It’s so good even people without gluten issues choose to make in it place of regular banana bread.
We are huge bread fans in our house. Who isn’t right? I think I have 10 bread recipes on our site to date, with this Gluten Free Banana Bread being a house favorite. But, my mom’s Cranberry Walnut bread is a close runner up.
But we also have a gluten intolerance to work around also so it was important to me to come up with something my daughter could enjoy also without hurting her stomach.
I have finally come up with a gluten free dairy-free banana bread recipe that I think you will be really happy with !! And that’s no small feat let me tell you!
How Ripe Should Your Bananas Be?
There is some debate on how brown your bananas should be. Some believe they need to be completely black with spots, while I don’t believe they need to be that ripe. I prefer them when they start to get a little brown, but are easily mashed.
Ingredients:
Dry Ingredients
- Gluten-free Flour blend (there are several on the market now – I use Bob’s Red Mill),
- Almond flour
- Sugar
- Baking soda
- Flax seed
- Salt
- Cinnamon and
- Walnuts (optional)
Wet Ingredients
- Eggs (room temperature)
- Vanilla
- Oil (you can use melted Coconut oil instead)
- Honey
- Almond milk (f there are no dairy issues regular milk can be substituted)
- Mashed bananas
How to Make Gluten Free Banana Bread
Just follow these instructions for making an amazing banana bread:
- Mash the bananas with a fork.
- In a large bowl, whisk the oil and honey together. Add the eggs, almond milk, vanilla and bananas.
- Sift the flour(s) and baking soda/powder, flax seed, salt and cinnamon into the wet ingredients and stir to combine. Lastly, fold in nuts.
- Pour into the loaf pan and bake anywhere from 40-50 min until a knife comes out clean.
TIPS:
- Be sure to use ingredients at room temperature.
- You can easily make 24 muffins using this recipe. Bake them at 350°F for 23-26 min.
- Any nuts can be substituted, or chocolate chips (both dairy or non dairy)
More Great Gluten Free Bread Recipes:
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Banana Bread (Gluten, Dairy, Sugar Free)
Description
A delicious, moist and incredibly flavorful banana bread that is gluten free! My family loves it so much it’s replaced my regular flour recipe.
Ingredients
Wet Ingredients:
- ¼ Cup Oil (melted coconut oil can be substituted)
- ¼ Cup Honey
- 4 Large Eggs, room temperature
- ¼ Cup Almond milk (you can substitute regular milk if dairy is ok)
- 1 Tablespoon Vanilla Extract
- 3 Large Overly Ripe Bananas, mashed
Dry Ingredients:
- 2 Cups Gluten Free Flour Mix
- ¼ Cup Almond Flour
- 2 teaspoons Baking Soda
- 1 Tablespoon Ground Organic Flax Seed
- ½ teaspoon Sea Salt
- ½ teaspoon Cinnamon
- ¼ Cup Chopped Walnuts (optional)
Instructions
- Preheat the oven to 350°F degrees.
- Grease a 9×5 bread loaf pan and set aside.
- Mash the bananas with a fork.
- In a large bowl, whisk the oil and honey. Add the eggs, almond milk, vanilla and bananas.
- Sift the gluten-free flour, almond flour and baking soda, flax seed, salt and cinnamon into the wet ingredients and stir to combine. Lastly, fold in nuts.
- Pour the batter into the greased loaf pan and bake for 45-50 min checking every 5 min after the 45 min mark until a knife comes out clean. Be careful not to overbake.
- Cool in a wire rack.
Notes
Serving Size: 16 slices ~ Calories 136; Fat 2.5 gr; Cholesterol 46.5 gr; Sodium 150.9 mg; Carbs 24.3 gr; Fiber 1.7 gr; Sugar 6.3 gr; Protein 3.2 gr
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So delicious banana bread ,thank you
May I substitute honey for setevia? Would it be the same amount?
Strange to find a 1/4 cup of honey in a “sugar free” recipe. It’s definitely sugar, and added sugar at that.
Hi I am wondering my bread cracked on top. Did I do something wrong?
it’s common for quick breads to crack on top. The important thing is how did it taste?
This was so delicious AND for my IBS tummy I did not have any bad reactions which is the first time ever for me after eating banana bread! I’m definitely going to be making this again!
Question about the nutritional numbers posted for recipe. It says Serving size : 16 slices. I’m assuming that it for the entire loaf. So I want to know is the other nutritional numbers (CALORIES 136) per slice or the entire loaf?
It’s 136 calories per slice
By far the best gluten free banana bread I’ve made, and I’ve made A LOT! I’ve found a bakery near me that makes gluten free baked goods but the price of just one loaf of banana bread can make 4 of yours! Now I make 2 at a time and freeze one. This just makes me so happy!!!!
My favorite banana bread recipe! I love it on the griddle with a little butter!
Okay, this recipe is a winner!!! It was so delicious I had to make it twice in one week. Thank you Debi
So delicious. Usually the gluten-free breads are either too dry or feel undercooked, but this was awesome!
so glad you liked them!
Yummy! I used 1 1/1 c oat flour and 1/3 coconut flour and it turned out really well!
Hi Maryann
How much oat flour did you use? And did you use the oat and coconut flour to substitute the 2 c. flour mix in the recipe? Did you add almond flour?
Thanks. I’m excited to make this bread!
Angelica
There are eggs in this recipe, that makes is NOT dairy free.
Eggs are not dairy Sue
Eggs are not dairy Sue https://www.healthline.com/nutrition/are-eggs-dairy
Eggs do not come from a cow 🙂
I have a nut allergy. Can i substitute the almond flour for something else
or just use all bobs redmill gluten free all purpose flour in .the recipe?
What would the flour ratio be if I used all almond flour??
I’ve made this twice now…
Never been dry at all! My oven is acting up, so the first time I made it, I baked it for an hour and it was just a TAD underdone. Second try, I upped it to 355 and baked it for 55 minutes and it’s perfect. I used flax meal because it’s what I have and hazelnut flour instead of almond meal because it’s what I have on hand. PERFECT! First time I made with honey because my bananas weren’t as ripe as I’d wanted; second time without because my bananas were perfect. Just sweet enough.
LOVE THIS! Thank you
Would you add anything else if you leave out the honey?
My daughters diet has to be free of all grains, will it be ok to use the gluten free flour mix and what size cup is used.
Made this recipe following the direction as written using almond milk and walnuts. Did add about a 1/2cup of unsweetened coconut. The cake was moist and delicious. Not too sweet, but sweet enough. My husband says to save the recipe. Will definitely make the banana bread again.
I have a friend who was recently diagnosed with Multiple Sclerosis, she has had a remarkable recovery by eliminating flour, dairy and sugar (anything processed) from her diet. When I arrived with this cake she was initially disappointed because she loves banana cake but can’t eat it any more…Until now!!! This is an awesome recipe, brilliant and my friend loved the cake.
I tweaked it by adding a 1/4 cup of olive oil (you could use coconut oil) for moisture plus one extra banana for sweetness and a 1/2 teaspoon extra Baking soda to allow for the added moisture. This cake was moist, rose beautifully and tasted great.
Thanks Debi, this one’s a keeper.
sorry to hear about your friend Lanno. So glad she found a banana bread she can eat. My husband has RA and he too has noticed a significant difference when he eliminated sugar, gluten and grains. It’s a process but there are recipes out there that can help both your friend and my husband feel like they’re not missing out. Best wishes!
He should cut out eggs too. Eggs feed the virus that causes RA and multiple sclerosis. What can I use in place of eggs?
https://www.healthline.com/nutrition/egg-substitutes
Hi, So eager to try this! It looks so moist! Do you think I can replace the honey with monk fruit granules and add little more liquid? Thank you!
I added 1/4 cup of olive oil which helped the br ad to be moist
I did as well and it turned out great! it was a large loaf and still quite moist! making again today.
This is the best banana bread I have had since going gluten free 3yrs ago. Thanks!!!
I made this with 1/2 cup of sprouted buckwheat flour subbed for the gluten free flour plus some extra walnuts – it is totally delicious – especially spread with butter – as good as cake but better for you. Might try adding dates next time too.
I was really jazzed to see this recipe because it said sugar free, but when I read it
and saw honey, I think I have to pass unless I can figure out what the loss of honey
would do to it.
I’ve exchanged 1,5 banana and 1/4 cup honey for 200 dcl (almost a whole cup) of peanut butter 🙂 consitency is perfect, it’s not sweet at all tho 😀
What can you sub for Almond Flour? 🙂
I just made it and subbed out almond flour for coconut flour. I am not sure how it will turn out, but I will let you know.
no oil nor butter?
My little grandson was just diagnosed with Autism. I saw an article about diet being linked to autism and so I’m currently researching gluten free diets. I found your banana bread recipe on the Internet and just tried it this morning! The only think I changed was I omitted the nuts and used almond milk. I love banana bread and have a lot of different recipes I’ve tried over the years and I have to say this is a wonderful recipe! Not too sweet and very banana tasting. I don’t understand the people that said it came out too dry. I am going to lower the oven temp the next time I bake it because the top was getting a little too dark too suit me and having used honey in other recipes I do know it scorches easily. So the next time I bake it I’m going to lower the oven temp to 325 degrees. Other than that I love this recipe and I think my grandson will like the bread too!
Hi Debi,
This looks great ! I’m baking it tomorrow, hopefully I won’t mess it up ;p
I’ve got 6 very ripe bananas to use, can I double the doses of all the ingredients to bake 2 loafs (or 1 big) or do you think it’ll come out poorly?
Thank you !
I would make 2 loaves Eugenie
Hi from New Zealand. I’ve just made this amazing banana bread to take to friends for afternoon tea. It’s incredibly moist, and so delicious. I’ve been gluten and refined sugar free for 5 weeks now, so I’m delighted that this banana bread recipe is so successful – it can be a regular treat for us. Thank you for sharing it.
well hello from New Zealand!!!! I’m so glad we could help you out on your gluten/sugar free lifestyle.
Just weird… texture of sawdust and odd dull dusty taste. The driest cake ever. The crust crumbled off and the inside wasn’t much better. Followed the recipe 100%. Maybe it needs coconut oil mixed through or more ‘milk’ ? Either way, I wouldn’t advise this cake at all
wow .. sorry to hear that Mary. I agree with you, that if something is dry more liquid is needed. But I haven’t experienced nor heard any other comments using the word ‘crumbly’. Are you sure you made it as directed?
I made it and was wonderful and I am going to make it again 🙂
Thank you Debi
Your banana bread recipe looks awesome! I must try it. Thanks for sharing!
thanks Jennie .. I hope you try it too
What have I done wrong? I followed the recipe to the dot and the banana bread is dry, doesn’t taste of anything and has a consistency of wood chips. Baking is new for me, which is why I don’t think this recipe could be wrong, but instead is it possible i baked it too long or added too much baking soda to make it grow too tall? I used almond milk i made myself from organic blanched almonds. Ah -and swapped flax seeds with Chia seeds as didn’t have the former. I would love some advice – it’s the dryness and lack of flavour that are getting to me. Thanks in advance!
As a chef and a cooking teacher, I usually tell my students if they followed it to the letter, they may have packed the flour. Packing flour yields 1.5 times the amount you need it. It should be loosely spooned into a measuring cup and leveled off with a straight edge utensil. That may account for the dryness.
I just baked this nice banana bread. Th taste is good, but it was a bit burnt outside… so maybe 350 degree mean F not C??? 🙂
I’m not really sure how to reply to this comment. 350° C in Fahrenheit is almost 700° ! I don’t cook in Celsius but I can’t even imagine an oven going up that high to being with. 500° F is broiling. So why anyone would consider baking something at this temperature leads me to believe the outside would be more than just ‘a little burnt’.
The recipe calls for 350F which accounts for approx 160C Fanforced or 180 in a conventional oven hope that helps =)
You speak the truth 😉
This Banana bread is to die for ! We all love it and with my son being Celiac, it’s become a staple treat in our house. We travel quite a bit with hockey and lacrosse so having this on hand is fabulous in both cutting down costs when on the run and knowing I don’t have to worry about processed and gluten ingredients in store products.
Thank you !
Linda (Burlington, Ontario, Canada)
that was the best comment I’ve read in a while Linda. Thank you so much! xoxo
What exactly is the gluten free flour? Is that like Bob’s Red Mill gluten free all purpose flour mix? Just want to make sure I get the right stuff. Thanks 🙂
yes shannon
& Can almond flour be substituted with coconut flour?
I have not tried substituting these types of specialty flours Annie. From my experience they are very different from one another.
Is flax seed necessary in this recipe?
No it won’t change the recipe at all but you won’t get the added benefits from the flax seed
Can i ise flax seed meal instead of flax seed?