The Final Gluten-Free Banana Bread


Slicing into a loaf of gluten-free dairy-free banana bread

What do Britney Spears, Again to the Future, and banana bread have in widespread? They’re all plain Nationwide Treasures. And to not be dramatic, however this gluten-free banana bread is likely to be the be-all, end-all of banana bread: tender, moist, completely candy, and undetectably gluten-free (critically!). 

It requires easy components and strategies, and all of the magic occurs in simply 1 bowl. What are you ready for?! Let’s bake!

Eggs, bananas, almond flour, gluten-free flour blend, cane sugar, walnuts, dairy-free butter, baking soda, baking powder, vanilla, salt, and coconut yogurt

Find out how to Make the BEST Gluten-Free, Dairy-Free Banana Bread

For a moist, fluffy, and delightfully banana-filled end result, this banana bread begins off with a mix of mashed ripe bananas and eggs. Then cane sugar, coconut yogurt, melted dairy-free butter, and vanilla extract take part for sweetness and added moisture.

Mashed banana and eggs in a bowl

The dry components come subsequent, and we preserve it easy! Almond flour and our gluten-free flour mix mix to create a loaf that would idiot even essentially the most astute gluten-lover. Questioning about our DIY mix? It additionally works on this recipe, however the loaf is only a bit extra moist and never fairly as fluffy. Nonetheless very good!

Stirring together the wet and dry ingredients

The remaining components embody baking powder + baking soda for carry, sea salt for taste, and chopped uncooked walnuts for a basic, nutty loaf. After transferring the batter to a ready loaf pan, an (elective) topping of sugar and finely chopped walnuts provides a candy and sparkly contact. Why not!?

Sprinkling chopped pecans and cane sugar over the loaf


How Ripe Ought to Bananas be for Banana Bread?

The proper steadiness of sweetness and banana taste comes from a really spotty, semi-soft banana. The peel shouldn’t have any inexperienced left, however it’s finest if it’s not bruised or blackened both. Too ripe can add an excessive amount of sweetness, whereas underripe means the banana taste received’t be sturdy sufficient.

Find out how to Retailer Banana Bread

As soon as absolutely cooled, banana bread retains finest in a sealed container or plastic bag saved at room temperature.

How Lengthy Does it Final?

Relying on humidity, banana bread will preserve at room temperature for as much as 2-3 days. After that, we advocate transferring to the fridge for as much as one other 2-3 days.

Find out how to Freeze Banana Bread

Banana bread may be frozen as an entire loaf, thawed within the fridge, after which sliced when able to get pleasure from. It will also be sliced earlier than freezing, and if you wish to get pleasure from one slice at a time, you may place parchment or wax paper between the slices for easy enjoyment!

Find out how to Reheat Banana Bread

Banana bread may be reheated within the oven (3-5 minutes at 350 F) or within the microwave, toaster oven, or toaster (our favourite!).

Partially sliced loaf of gluten-free dairy-free banana bread

We expect you’ll LOVE this banana bread! It’s:

Completely candy
Undetectably gluten-free
& SO basic!

Banana bread is the right manner to make use of up any rapidly ripening bananas in your counter and makes a scrumptious deal with for brunch, dessert, or snacking.

Extra Gluten-Free Fast Breads

In case you do this recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Hands holding a slice of banana walnut bread to show the texture

Prep Time 10 minutes

Prepare dinner Time 1 hour

Complete Time 1 hour 10 minutes

Servings 10 (Slices)

Course Brunch, Dessert, Snack

Delicacies Dairy-Free, Gluten-Free

Freezer Pleasant 1 month

Does it preserve? 2-3 Days


  • 2 medium ripe bananas
  • 3 giant eggs*
  • 1/2 cup dairy-free butter, melted (we like Miyoko’s)
  • 1/3 cup coconut yogurt (for store-bought, we like Culina or CocoJune)
  • 1 Tbsp vanilla extract
  • 2/3 cup natural cane sugar (or sub coconut sugar*)
  • 1 ½ cups Minimalist Baker Gluten-Free Flour Mix (or DIY* // all-purpose flour would additionally work if not GF)
  • 1 ½ cup almond flour (we like Wellbee’s)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup uncooked walnuts, finely chopped

TOPPING elective

  • 1/4 cup uncooked walnuts, very finely chopped
  • 2 Tbsp cane sugar
  • Preheat oven to 350 levels F (176 C) and line a loaf pan with parchment paper.

  • TOPPING (elective): In a small bowl, mix the very finely chopped walnuts and a pair of Tbsp cane sugar. Put aside.

  • Mash the ripe bananas in a medium mixing bowl (we like to depart some bigger lumps of banana for added texture). Add the eggs and blend properly, then add the melted butter, coconut yogurt, vanilla, and cane sugar and blend till properly mixed.

  • Add the gluten-free flour mix and almond flour and blend properly. Lastly, add the baking powder, baking soda, salt, and chopped walnuts and blend as soon as extra.

  • Pour the batter into the ready loaf pan and sprinkle the elective topping over the batter evenly. Bake for 55-65 minutes, or till a toothpick (or skewer) inserted into the middle comes out clear. The highest of the bread might crack, which is okay!

  • Let the bread cool fully (2-3 hours, or in a single day) earlier than slicing and serving. Serve with butter and honey or as is. Retailer leftovers in a sealed container at room temperature for 2-3 days, within the fridge for as much as 1 week, or within the freezer for as much as 1 month. Reheat within the oven or toaster.

*We examined this recipe with flax eggs instead of the eggs and it labored, although the result’s way more dense and moist.
*Coconut sugar works instead of cane sugar, however it’s a bit extra moist and never as candy.
*We examined this recipe with our DIY Gluten-Free Flour Mix and it really works properly as a 1:1 substitute for the Minimalist Baker Gluten-Free Flour Mix, however it creates a loaf that’s barely extra moist.
*This recipe may be made into muffins (~14-16 muffins) and baked for 25-Half-hour till golden brown and a toothpick (or skewer) inserted into the middle comes out clear.
*Vitamin data is a tough estimate calculated with CocoJune coconut yogurt and with out elective components.

Serving: 1 slice Energy: 427 Carbohydrates: 56 g Protein: 8 g Fats: 26.3 g Saturated Fats: 9.4 g Polyunsaturated Fats: 7 g Monounsaturated Fats: 6.9 g Trans Fats: 0 g Ldl cholesterol: 56 mg Sodium: 307 mg Potassium: 328 mg Fiber: 3.9 g Sugar: 17.7 g Vitamin A: 78 IU Vitamin C: 2 mg Calcium: 122 mg Iron: 2 mg


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