Gluten-free Dairy-free Banana Bread Recipe

bananabreadWhen the DH and I were first dating, he stole my heart by making me a gluten-free banana bread and bringing it to me on a cutting board with a beautiful red rose. Over the years he hasn’t baked for me terribly frequently, but when he does I’m always impressed with the results (and his effort). The other day we had some very ripe bananas that were apparently calling his name, because he sneaked off to the kitchen and whipped up a batch of banana bread. He used my special vanilla sugar and added extra spices for an extra-special banana bread. It seems simple, but the vanilla sugar resulted in an especially creamy and deliciously enticing banana bread. One secret of gluten-free baking that isn’t often mentioned is that a fruit or vegetable bread like banana bread or zucchini bread are very easily converted to be gluten free. In a simple quick bread based in fruit or vegetables, unlike yeast breads, I find that you don’t really need a special flour blend or to add xanthan or guar gum. They also are often extra tasty as muffins or mini muffins. Do you have a favorite gluten-free quick bread recipe? Tell me about it in the comments!

Gluten Free Dairy Free Banana Bread Recipe
Ingredients
2 cups white rice flour or your favorite simple gluten-free flour blend
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 5)
1 cup vanilla infused sugar (leave vanilla bean in sugar overnight and then remove bean)
1/2 cup canola oil
Directions
Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

83 Responses to “Gluten-free Dairy-free Banana Bread Recipe”

  1. Yum! I love banana bread, and all of those fruit and vegetable-based quick breads. Have yet to try any gluten-free versions. This seems simple enough, however…maybe I should try it! I don’t have 5 bananas though, maybe I could do some weird banana-plus-zucchini bread? Hmmm, we’ll see!

  2. that looks like a perfect way to use up bananas! I can’t wait to give it a go.

  3. I really love your site and all you are sharing here. This is very helpful! I work part-time for the author, Tina Turbin who has a Gluten-free site and Gluten-Free blog. I really think you two should be introduced. I know she recommends other bloggers on her blog page in a special section and I think you would be one she would most definitely be interested in referring. Could you e mail me back please and let me know if you would be interested in referring her link and her referring yours. I will let her know and you two can take it from there. She also reviews products and companies, does interviews and writes numerous Articles. I really think you’d like her! Thanks, Rosie

  4. Hey there! I just found your blog by way of my friend Jessy and wanted to stop in and say hello. I just went gluten free a couple of days ago and I am really happy to find such a great resource. I love cooking and baking so this is a new adventure for me. I look forward to reading more!

  5. Psst. Are you hosting for the week? I have my menu up on my blog but the links on Cheryl’s site are a wee bit confusing. Here it is anyway. If not, just uhm, this never happened..-Whistles-

    http://www.asparagusthin.com/2009/08/menu-swap-august-31st.html

    <3

  6. Yam! Baked it – liked it! Recipe is perfect!

  7. I just made this recipe and it’s amazing. Thanks! The only thing I added was 1/2 tsp of ground cloves.

  8. tried it- did half reg sugar and half brown, and added vanilla. Rice flour from Mexican market. Will let you know how it is, tomorrow.

  9. a little dry but delicious flavor!

  10. This recipe looks awsome! I am thinking of trying it with regular sugar and adding vanilla, because i want to make it tonight and don’t have time to make vanilla sugar. I’ll let you know how it turns out!

  11. I made this last night and did make it with 1 cup white sugar and a tablespoon of vanilla extract and it was delicious!

  12. Just tried this recipe and it turned out amazingly well.

    Did not add nutmeg, used 1tbsp of vanilla extract and 3/4 cups of white sugar, and 1/4 cups of brown sugar. I only had 3 regular sized bananas, so I added a tiny very strong flavored banana (from the asian market). I barely mashed the bananas and left nice sized chunks floating around in the batter. HUGE hit so far.. I have a feeling it won’t last past tomorrow.

  13. Wonderful! I’m so glad you enjoyed the recipe. :)

    -Sea

  14. Before I was GF I had the best banana bread recipe. I was dying for a new one I could eat, so I gave this a whirl. First, I found that 1 1/2 cups of bananas comes to about 3 bananas. For 5 they would have to be really small bananas. Next, I noticed this was very close to my original recipe, so I was excited!! Then, I tried a weird conglomeration of flours (millet, sorghum, potato, tapioca, ground flax, and brown rice) because I was running low on rice flour, and regretted my choice. Thank you for giving the readers a choice of flour to use, but I would love to know what you personally use for your flour. I want to experience the Zen of banana bread, as I can imagine it was from your photo. Even though I didn’t care for my choice of flour, I got my banana bread fix I had been dreaming of. I feel certain that once I use the right flour all will be right with this recipe.

    Oh, and another question… Does it matter if I do the well and fold technique you describe for mixing, or can I mix the wet ingredients together and then add the dry (pre sifted together) and mix by hand?

  15. Hi Sonya,
    For recipes like this I tend to use either white rice flour, the Bette Hagman GF Gourmet mix of flour, or the Rebecca Reilly brown flour mix. In this case, I believe my husband used white rice flour. I do the well and fold method because I hate dirtying another bowl. You can mix it however you like. Banana bread and most fruit/veg breads are pretty foolproof. I would never use ground flax as a casual flour mix ingredient- it is good as an egg substitute but tricky for baking and has a lot of personality. Also, potato flour has a strong flavor and is rather heavy- so I’d leave it out of a mix as well. A more simple rice OR millet, sorghum, tapioca starch mix would work. Good luck with your future baking endeavors!

    -Sea

  16. I loved this bread…. Sooooo goooood!! I used one cup of browen rice flower and other a mix… did not have enough. I used agave negtar and only a few table spoons of sugar… I dont know how much of it i put in ther just to make it bearly sweet!! Thank you, I am sooo tiered of bad brad recepies but this one is just great!! Oh, i also used about 2 teaspoons of vanila extract ( acidetly, but surprisengly it did not ruined it)
    Thanks one more time…
    My son is eting in now!!!

  17. Needing to avoid gluten, eggs and sugar this recipe was perfect. I substituted egg replacement for the eggs and rice sirup for the sugar and ended up with a lovely loaf that doesn’t last long. Beautiful!

  18. [...] she can’t enjoy her favorite treats.  I know she LOVES banana bread so when I stumbled upon this recipe last week I knew I had to make [...]

  19. yum! this is the best banana bread EVER! Thank you!

  20. [...] from: Book of Yum] – Notes on adaptation: I subbed flax eggs for real eggs and almond milk for oil to cut down [...]

  21. For those looking for an alternative to the rice flour, try the following mix: try 2/3 cup sorghum flour, 2/3 cup tapioca starch, 2/3 cup millet flour. My daughter is a celiac and highly allergic to rice. We use this mix and it comes out DELICIOUS!!

  22. A friend sent me this link, but I have Wheat Free, Worry Free out from the library (I’m newly diagnosed) and it says baking powder is not safe for GF diets. Is this out-of-date information, or are you using GF baking powder (is there such a thing?) and that’s meant to be understood? I’m so confused. ;) Otherwise this looks great, because I can’t have eggs at the moment either and the combo of GF and eggless is giving me fits!

  23. Hi Amy,
    Wheat Free, worry free is not correct in this case. i have no idea where they got the idea that ALL baking powders contain gluten, because many baking powders are even marked gluten free, such as clabber girl.

    http://www.clabbergirl.com/consumer/products/clabber_girl/

    I’ve never seen one that is NOT gluten-free… but of course read the label. In the US labeling laws require wheat to be listed if it is used in a product, so it shouldn’t be hard to find.

    Try using Ener-g Foods egg replacer in recipes- it works pretty well. :)

    Good luck!

    -Sea
    (gluten-free for 30 years!!!)

  24. Just made the banana bread and it came out fantastic. I used 1 cup of gf oat flour, and 1 cup of Bob’s Red Mill biscuit and baking mix. Added a few tablespoons of golden flax meal and a handful of chopped walnuts. I didn’t have any baking soda and it didn’t seem to make a difference. Baked for a full hour….couldn’t wait for it to cool to taste.

  25. Amy, baking powder can be GF or not – you need to check that specific brand. I buy mine in GF shop where it is GF for sure.

  26. Thank you for the tip Violetta. Of course we should always check the labels on things as it is always possible that any product contains gluten. There are so many mainstream brands clearly marked gluten-free that I’ve never found it necessary to get a specialty baking powder. According to a web site online I found the following gluten-free baking powders:

    * Rumford Baking Powder – Non-Aluminum
    * Clabber Girl Baking Powder
    * Davis Baking Powder
    * Hearth Club
    * Hain Pure Foods Featherweight Baking Powder – Made with Potato Starch – Sodium Free
    * Bakewell Cream Starch-Free / Gluten-Free Baking Powder
    * Bakewell Cream Baking Powder with Cornstarch – Aluminum-Free

    Do check to make sure the ingredients haven’t changed. I personally use Clabber Girl but Rumford is also widely available in grocery stores.

    -Sea

  27. GREAT RECIPE!!!!!
    I just made this last night and it was great. I used a course natural sugar and it made the bread grainy, so today I am going to remake it with baking sugar. Also, i used 3 medium bananas and that made 2 cups of banana mash. The bread looked so good and smelled so good that my boyfriend and son, both who do not like banana bread wanted some!!! After my boyfriend had a piece, he said he couldn’t wait to have a piece with his coffee.

  28. Made the recipe with non aluminum baking powder and date sugar; added dark chocolate chunks (non dairy) Used small muffin pan…delicious, not very sweet but the texture was good. I used mainly rice flour with a little millet flour and safflower oil.

  29. inspired1z Says:

    Great with millet flour, not so good with GF bread mix! YUMMMERS

  30. Absolutely loved this recipe!!!! Thanks

  31. I’m about to try this recipe but I wanted to know what is the best way for storage of this bread.

  32. Hmm… Storage.. interesting question. I would store it like you would any regular banana bread, but this will depend on your climate. It is key to let it cool completely before putting it into a container. Also, in humid climates you will have to worry more about moisture whereas in a dry climate you will want to keep it from drying out. I have a very nice plastic bread container I use. I do not ever put bread like this in the refrigerator. If I have a lot of extras I slice the bread and freeze the slices, individually wrapped in plastic wrap and placed in a freezer ziploc bag. I tend to do a good job of eating up banana bread, though! It never ends up in the freezer.

    Hope this helps!

    -Sea

  33. it turned out great! my father in law tried a piece and couldnt even tell the difference between this and one made with regular flour :) It probably wont last that long for me either, so i wrapped it in foil and placed it in a ziploc bag and am keeping it in the pantry. This is a great recipe!

  34. I just found out I have to go GF and dairy free last week. It’s been quite overwhelming! Last night, my son and I made your banana bread and it turned out amazingly! I had been wondering what to do with the black-ish bananas and I’m so glad we tried your recipe!! My husband who is a total bread addict came home and started eating it without knowing it was gluten free. I told him after he finished a piece and he was really surprised. Then he ate another one! I’ve never been able to get him to eat more than one bite of anything gluten free before!!

    Thank you! This one will be a staple in our house! :)

  35. This recipe is the best banana recipe I have used yet. I have made breads in the past and never like them. I LOVE this recipe!!!! Even my 5 year old daughter loves it, and she NEVER likes them!! I just added 1/2 teaspoon of vanilla to the recipe and turned out great!

  36. Susan Johnson Says:

    Great recipe, I used Bob’s red mill flour and splenda instead of sugar. Adding the clove and cardamom (1/4t each). It was amazing bread. Taking it to share with friends….

  37. Hey all, you don’t need my input – there are plenty of comments that testify to this breads deliciousness. Of coarse we all know substitutions are the name of the [baking] game! And here are mine; I used coconut oil instead of canola, and added GF vanilla extract and evaporated cane juice (basically organic sugar). Watch your bake time, test it after the hour, mine needed about 10 more mins…MMMMM. One more thing! Double the recipe, make 2 loafs and put one in the freezer for later. :)

  38. I don’t cook or bake much, but this was a fun culinary moment for me ;) I made some substitutions and omissions (nutmeg and baking powder). I didn’t have sugar so in one batch I used brown rice syrup (less than a cup), vanilla extract, and added chocolate chips. In the other batch I used honey (about a quarter of a cup, but not enough as it came out a bit dry). I will be making this again and experimenting along the way!

  39. I have made this at least 8 times – love the recipe! I use it for muffins, and only put in 1/2 cup sugar. Thanks for a great recipe without any complicated flours! YUM!

  40. Thanks! I’m on vacation in the 5th wheel and left my fav. cookbook at home, so I was happy to find this online, with very minimal ingredients!! The bread was delicious with very good flavor, but if I was at home, I would have added a pinch of xanthan gum, as it would make the bread much less crumbly.
    Thanks again!

  41. This was SO GOOD! Thanks for recipe. Used a little less sugar than it called for and used Jules Flour. Yum.

  42. Thank you (and your dh) for this wonderful, EASY recipe!

    I didn’t have any bananas on hand, so took a chance and substituted with fresh, grated zucchini…results were shockingly fantastic!!! Mmmmm!!!

    I also ran out of sugar and substituted half brown sugar…no problem!

    I made it in the toaster oven too, too hot in the summer to bake.

    No problems whatsoever, easily adapts to zucchini, pumpkin in tins, or bananas this has become my standard for “there’s nothing I can eat” days and “I’m not making it because I need too many ingredients” weeks :-)

    Thank you again so much, I am gluten, dairy, nut and corn free (causes migraines), so I am very limited, and am so tired of porridge for breakfast!
    Much appreciated!

  43. [...] one year ago, I published a gluten-free and dairy-free recipe for banana bread that has been astonishingly popular here at the Book of Yum. To date it has 42 comments, indicating [...]

  44. My son has a host of dietary issues: he is IBS, Lactose intolerable and now can’t digest wheat either. It’s been challenging to find good tasting GF recipy’s that are also low in fat and non diary. This recipy is by far the BEST banana bread recipy including any regular wheat flour recipy’s! We all love it and I’ve made it so often, I have memorized all the ingredients. Thank you so much for posting this on the internet! If you have other GF, low-fat, lactose free tasty recipy’s, please do share!!!

  45. YUM indeed! Just went wheat-free, and have been getting very sick of the wheat-free bread and bagels at the store. I made these as muffins (cooked for 30 minutes at 350) and they are fantastic. Thank you!!

  46. Just new to the GF/DF world and learning lots. Can I make this recipe with Agave Syprp (liquid sweetener) instead of regular white or brown sugar?

  47. Hi Suzy,
    You can try making this with agave, although I haven’t tested it myself. Here are tips on converting a recipe to agave:

    http://www.madhavasagave.com/SugarToAgaveConversion.aspx

    In the comments above, Gina made it with honey and also brown rice syrup. It seems you may want to use around 2/3 cup agave. Good luck and tell me how it goes!

    -Sea

  48. I had been searching for a banana bread recipe that didn’t call for some stuff like guar or xanthan gum that I don’t have. This one was perfect! I made it for my husband today who eats gluten free (as much as possible) to keep arthritis at bay. The only thing is it needs a little more flavor, but now that I’ve tried it, I can mess with that some. Also, in my oven I only had to bake this 48 minutes!! It is truly a beautiful loaf! Thanks for sharing this recipe. I will use it many times.

  49. This was my first time using anything but wheat flour. I used the white rice flour and my husband and I both thought it was “gritty”. Is that how it is supposed to be, or did I do something wrong?

  50. Hi Kate,
    Well, first of all, if you’re not used to baking gluten-free, there is an adjustment period. Gluten-free textures can be different than gluten texture. Some people find rice flour to be gritty, but usually it is a result of the brand of rice flour used. Arrowhead mills, Ener-g foods, and Bob’s Red Mill rice flour is all fairly gritty, in about that order with AM being the most gritty. If it bothers you I recommend Authentic Foods superfine rice flour as an alternative. It does cost more than the others but those who don’t like the typical grittiness of rice flour tend to much prefer it.

    Another option is to use a combination of gluten-free flours such as rice flour with a fine starch (potato, tapioca, corn etc). This will also help overcome any grittiness of one ingredient.

    Also- I wasn’t clear if you needed to follow a gluten-free diet. If you don’t… well, then wheat flour will work, too. ;)

    Hope this helps!
    -Sea

  51. I use your recipe every few weeks and find myself hoping my bananas will go browner quicker so I’ll have a reason to make this! I’m gluten free and I find it hard to find good comfort food, but this is definitely one of them!

  52. Thank you Sea! I just went GF a few weeks ago, but avoided all baking because I was intimidated. But I figured it was time. I heard some like some products better than others, but which? I was clueless. So I used Arrowhead Mills. Well, there is definitely a learning curve. So thanks again!

  53. Wow, this recipe exceeded my expectations. I was in a hurry and used Bisquick`s gluten free flour, and I didn`t have baking soda, so I added a bit more baking powder.This was my first time making bread,so I didn`t even have a bread pan to cook in. I was so happy that it only took 30 min to bake in a regular cake pan. I`m curious about this type of flour as it came out more like cake, but will have to try other flour types. Oh, and to get fully cracked out on sugar I added halved cherries and chocolate chips. I`m only on an elimination food diet for unknown allergies, but this recipe is going in my permanent recipe box!

  54. Hello! i LOVED this recipe. most recipes have xanthan gun so i was glad i found this. however my mom is a chocoholic so i added a little less than 1/3 c. cocoa powder and a little bit of white sugar to even it out. it was REALLY good! a great to for you chocolate lovers!thanks!

  55. Ilove this recipe! Although i did make a few adjustments…nothing major though. I added 2tsp vanilla extract, used coconut oil, 1/4 cup brown sugar and 3/4 baking sugar, added 1/4 tsp pumpkin seasoning, a millet mix flour and sprinkled the top with cinnamon and sugar for a bit of a crunch. I didn’t mind the hour and fifteen minute wait because the entire house smelt amazing! Thank you for sharing your recipe

  56. Really enjoyed this recipe – my first ever banana bread! I didn’t have the vanilla sugar, but used a combination of brown and white sugar. My baking usually turns out to be a disaster so this was a very pleasant surprise :-)

  57. It really works!
    I used a mix of amaranth, millet, tapioca and white rice flour (1/4 cup of each). It came out delicious and with a great texture, way better than the gluten version I knew.
    Thank you!

  58. oops! I forgot the oil! I hope it turns out. I did use 4 large bananna’s though, hoping it will be enough moisture. Xfingers,
    Dorie

  59. I substituted brown rice flour, light brown sugar and coconut oil and the banana bread is scrumptious and healthy!

  60. I just tried this recipe last night. I used all the ingredients listed, I didn’t change anything except I did not leave the Vanilla bean in the sugar. I used organic raw brown sugar and added a 1/4 tsp of Vanilla Essence.

    I turned out perfectly. Absolutely delicious and so easy to make! It super crunchy on the outside and divine and moist on the inside.

    Thanks for sharing. Excellent.

  61. Great recipe! I put 4 bananas and blueberries and used honey and some sugar. Do you have any other gluten/dairy free recipes?

  62. Just got a bread-maker. Anyone know if this recipe will work ok in a machine??

  63. Great recipe, very good! Absolutely loved it, will make again!

  64. Sarah, I don’t see why it wouldn’t work in a bread machine. Put it on the quick bread setting I imagine.

    Sea, I know it’s a long time since you posted this but just wanted to let you know I tried it as written and oh boy; yum yum yum yum yum!

    Thanks and the baby in my tummy thanks you too. “We’ve” been having sugar cravings. At least this is sorta healthy. :)

  65. Just mixed this up …. it’s in the oven now!

  66. Lyn Kee Chow Says:

    I just used organic ingredients and Kosher salt with AllSpice as a substitute for nutmeg. I also substutited Canola oil with vegetable oil… and WOA! It was DELISH!
    Brought it to the office on a friday morning and my co-workers were raving about it asking me to make more. Thanks! I’ve found a new thing to bake!

  67. Lisa Jennings Says:

    This is an amazing gluten-free vegan banana bread recipe. I have made it over 5 times now and it always turns out well. Thank you so much for sharing. By the way, I used white rice flour as the recipe indicated.

  68. I tried this recipe today. I am a baking beginner and I took a gamble on converting from cups to grams and my loaf is rather soggy after 1hr 15 in the oven so the wet/dry mix must be wrong. If anyone knows how to convert cups to grams more confidently I would be grateful for the advice :) It still tastes and smells delicious, so I will definitely be making this again. I am also about to grab a second slice so it can’t have turned out too badly!

  69. Just wanted to let you know that I made this recipe and it turned out great! I had to tweak the recipe a bit for what I had on hand. But I covered it on my food blog, and credited you of course:

    http://andcinnamon.blogspot.com/2011/04/gluten-free-banana-bread-with-chocolate.html

  70. Jolene Ripp Says:

    Howdy! Would you mind if I share your blog with my myspace group? There’s a lot of people that I think would really enjoy your content. Please let me know. Cheers

  71. Nieves Maybrier Says:

    cooooooooooooooooool thanks !!!!!!!

  72. Just made this….it tastes SO GOOD! THANK YOU THANK YOU Mom is going to be so happy when she gets home! It doesn’t even TASTE like the usual gluten free stuff that we usually get stuck eating…it tastes like regular banana bread!

    I had an extra 1/2 cup of bananas, and instead of using vanilla infused sugar I just threw some vanilla in. I can’t get over how good it tastes.

  73. Thanks for the recipe. Just made these today and they are delicious. Made them into muffins vs. a loaf and added some walnuts. I also just threw in vanilla vs. the vanilla infused sugar.

  74. Fantastic gf banana bread recipe – I made today and it came out perfect! I used the Red Mill Gluten Free all purpose flour in this – and the consistency of the bread is really good – not to wet – not too dry. I used vanilla instead of the infused sugar too and veggie oil. Thanks

  75. hi my name is pat just found your website looks
    interesting will check it out, I do have a bread recipe
    if you would like, it is wheat, glutin, and dairy free.
    contact me thought my email address, and will send recipes
    for what you need,I have bread and cake and pasta recipes,
    all wheat glutin and dairy free, i reside in australia,
    let me know which ones you would like, yours pat rowden.

  76. To make this corn-free, I omitted the baking powder (contains cornstarch) and used 3 eggs. Came out perfectly! Also, I used brown rice flour, and butter instead of oil, and walnuts (sprinkle on top to get some of them toasted). Have doubled the recipe and that also works perfectly.

  77. I’ve made this banana bread at least once every month or two since I discovered your recipe last year. My husband is on a diet so I decided to cut down on the sugar and oil. I added half the called for sugar and oil and I added an extra bit of banana and it was still really wonderful! I think that with the full amount of sugar it was more desserty and with half the sugar and oil it was more of a nice sweet bread. Thanks so much for posting this recipe!

  78. I loved this recipe. Recently found out my daughter has a whole slew of allergies, so we did it, but substituted a 1/2 cup of applesauce for the eggs and added a 1/2 t extra baking powder. Also added some chocolate chips (allergy-friendly) which were super yummy. Took it to some people and they thanked me for the cake :) Thanks

  79. I made this recipe, but I made muffins instead and they were a huge hit with my family. Love it. Will make these again.

  80. I made this as banana last week and it was awesome! I subbed pumpkin in tonight and it was even awesomer! I used butter instead of canola and all brown sugar (was out of white). So good, it didn’t even taste gluten free!

  81. [...] we have a pumpkin week without a pumpkin bread? A reader commented recently that they tried my gluten-free, dairy-free banana bread with pumpkin instead of banana, and loved the results. I was so intrigued I had to try it for [...]

  82. Hi,
    I switched the bananas for pumpkin and added pumpkin pie spice. Makes great pumpkin bread!

  83. Avoid the use of CANOLA. This is a genetically modified product. Try grapeseed oil instead. :)

Leave a Reply