Why This Recipe Works So Well:

What makes this particular gluten-free and dairy-free banana bread stand out from the rest? It boils down to a few key elements that ensure a consistently perfect loaf every time. Say goodbye to guesswork and hello to baking success!

• Simple & Accessible Ingredients: You don’t need obscure or hard-to-find specialty items for this recipe. All the ingredients are readily available at most grocery stores, and chances are, you might already have them stocked in your pantry and refrigerator. This simplicity makes the baking process less intimidating and more enjoyable, encouraging you to bake this delicious treat frequently.
• Incredibly Easy to Make: Don’t let the “gluten-free” and “dairy-free” labels fool you into thinking this recipe is complicated. It’s genuinely foolproof! Even if you’re a novice baker, you’ll find the steps straightforward and easy to follow. Essentially, you’ll combine your dry ingredients in one bowl, your wet ingredients in another, then gently mix them together before pouring the batter into your loaf pan and baking. It’s a quick bread that lives up to its name, delivering impressive results with minimal effort.
• Amazingly Super Moist Texture: This is often the biggest hurdle in gluten-free baking – achieving a moist crumb without it turning dry or crumbly. This recipe specifically addresses that challenge head-on. Thanks to a special ingredient (which we’ll reveal shortly!), you can finally bid farewell to dense, dry, or “meh” banana bread forever. Get ready for a wonderfully tender and moist texture that will keep you coming back for more. Keep reading to discover the secret behind this incredible moisture!
• Completely Gluten-Free & Dairy-Free: The best part about this wonderfully moist banana bread is that it’s meticulously crafted to be entirely gluten-free and dairy-free. This means it’s a perfect and safe indulgence for individuals with Celiac disease, gluten or lactose intolerances, or anyone simply adhering to a gluten-free or dairy-free diet. Everyone can enjoy a slice without any concerns about dietary restrictions, proving that allergy-friendly baking doesn’t have to compromise on taste or quality.

The Secret to Our Incredibly Moist Gluten-Free Banana Bread

Many gluten-free baked goods suffer from a common flaw: dryness. But with this recipe, that’s a problem of the past! The secret weapon behind this banana bread’s irresistibly moist and tender crumb is the inclusion of **almond meal**. This isn’t just a fancy addition; it’s a game-changer for texture.

Almond meal, which is essentially ground almonds with their skins on (unlike blanched almond flour), brings a rich fat content and a slightly coarser texture to the batter. This not only infuses the dairy-free banana loaf with an amazing moisture that keeps it soft for days, but it also contributes to the development of a beautiful, golden-brown crust during baking. It helps create a perfect balance between a tender interior and a subtly crisp exterior. If you’re looking to save money, I highly recommend checking out my easy recipe for 5-minute homemade almond meal, so you can skip those expensive store-bought versions!

Beyond the almond meal, another key contributor to the rich flavor and desirable color is brown sugar. Unlike refined white sugar, brown sugar contains molasses, which imparts a deeper, more caramel-like sweetness and helps create that inviting golden hue in the baked bread.

Together, these ingredients work in perfect synergy to create what I genuinely believe is the best gluten-free banana bread I’ve ever tasted. It’s incredibly easy to make, and the resulting flavor and texture are truly out-of-this-world. Are you ready to unlock the secrets to baking this perfect loaf right now? Let’s dive straight into the step-by-step instructions!

How to Make The Best Gluten-Free Dairy-Free Banana Bread (Step by Step Guide)

Follow these simple steps to bake a perfectly moist and delicious loaf of banana bread every single time. Precision and care are key!

1. Preheat Oven and Prepare Loaf Pan

First things first, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking as soon as your batter is ready. Next, prepare your 8″ x 4″ metal loaf pan. You can either lightly grease it with oil or a non-stick spray, or for easier removal and cleanup, line it with parchment paper, leaving an overhang on the sides to create “handles.” This prevents sticking and guarantees a beautiful loaf.

2. Whisk Together Dry Ingredients

In a medium-sized mixing bowl, combine all your dry ingredients: the gluten-free all-purpose flour blend, xanthan gum (if not already in your blend), almond meal, baking powder, and salt. Use a whisk to thoroughly combine these ingredients. This step is crucial to ensure that the leavening agents (baking powder) and binding agents (xanthan gum) are evenly distributed throughout the flour, which will lead to a uniform rise and texture in your finished banana bread.

3. Mix the Wet Ingredients

In a separate, large mixing bowl, combine your wet ingredients: sunflower oil, brown sugar, beaten eggs, vanilla extract, and almond milk. Using a hand whisk or an electric mixer, beat these ingredients together until the mixture is light, fluffy, and well combined. The brown sugar should be mostly dissolved, and the mixture should appear slightly aerated. This step is vital for incorporating air, which contributes to the bread’s light texture.

4. Combine Wet and Dry Ingredients for Batter

Now it’s time to bring everything together! Add about half of your whisked dry ingredient mixture and half of the mashed ripe bananas to the large bowl containing the wet ingredients. Mix well with a spatula or spoon until just combined. Repeat this process with the remaining dry ingredients and mashed bananas, mixing just enough until you achieve a thick yet homogeneous batter. Be careful not to overmix, as this can lead to a tougher texture in gluten-free baking. A few small lumps are perfectly fine!

5. Pour Batter into Loaf Pan

Carefully pour the prepared banana bread batter into your greased or parchment-lined loaf pan. Use a spatula to spread the batter evenly, smoothing the top to ensure an even rise. You can even create a slight ridge down the center of the loaf, which often helps the bread rise with a beautiful dome rather than cracking irregularly.

6. Bake Until Golden Brown and Cooked Through

Place the loaf pan on the middle rack of your preheated oven and bake for approximately 40 minutes. Baking times can vary slightly depending on your oven, so it’s essential to check for doneness. The banana bread is ready when a wooden toothpick or thin skewer inserted into the very center of the loaf comes out clean or with only a few moist crumbs attached (no wet batter). The top should be a beautiful golden brown.

7. Cool Before Slicing and Enjoying

Once baked, remove the loaf pan from the oven and allow the banana bread to cool in the pan for about 10-15 minutes on a wire rack. This allows it to set properly and prevents it from crumbling. Then, carefully invert the loaf onto the wire rack to cool completely. Patience is key here! Slicing the bread while it’s still warm can result in a gummy texture and make it difficult to get clean slices. Once fully cooled, slice and enjoy your perfectly baked gluten-free, dairy-free banana bread!

Dish by Dish Baking Tips & Tricks:

Elevate your gluten-free and dairy-free banana bread with these expert tips and creative variations:

• Optional Flavorful Add-Ins: While this banana bread is utterly delicious on its own, feel free to get creative with mix-ins! Before pouring the batter into the loaf pan, gently fold in about 3/4 cup of your favorite additions. Popular choices include chopped walnuts or pecans for a delightful crunch, dairy-free chocolate chips for a sweet indulgence, or even fresh blueberries for a burst of fruity tartness. For an extra touch of warmth, a sprinkle of cinnamon or nutmeg can be a wonderful addition.
• Transform into Muffins: If individual portions are more your style, this versatile batter can easily be adapted into gluten-free banana muffins. Simply divide the batter evenly among the cavities of a regular muffin pan (lined with paper liners or greased). Bake for a shorter duration, typically 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Muffins are perfect for grab-and-go breakfasts or quick snacks!
• Quick Ripening Bananas: Don’t have ripe bananas on hand and craving banana bread NOW? You can speed up the ripening process! Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, until the skins are shiny black. Let them cool, then scoop out the soft, mashed banana flesh.
• Avoid Overmixing: This is a golden rule in gluten-free baking. Once you combine the wet and dry ingredients, mix just until no dry streaks remain. Overmixing can develop the starches in gluten-free flours, leading to a tougher, gummier texture.
• Serving Suggestions: Enjoy a slice plain, or elevate it with a spread of dairy-free butter, a dollop of almond butter, or a drizzle of maple syrup. It’s also fantastic lightly toasted!

Recipe FAQs: Your Questions Answered

Here are some frequently asked questions about baking and storing this delicious gluten-free dairy-free banana bread:

Other Delicious Gluten-Free Recipes You’ll Love:

If you enjoyed this amazing gluten-free and dairy-free banana bread, you’re in for a treat! Explore more delightful, allergy-friendly recipes that are sure to become new favorites:

• Gluten-Free & Dairy-Free Banana Nut Muffins
• Hearty Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
• Moist Carrot Cake Bread (Gluten-Free, Dairy-Free)
• Easy & Flavorful Pumpkin Bread (Gluten-Free, Vegan)
• Wholesome Flaxseed Bread (Gluten-Free, Dairy-Free)
• Bright Lemon Poppyseed Bread (Gluten-Free, Dairy-Free)

More Gluten-Free Breads to Enjoy:

Craving more amazing gluten-free baked goods? Here’s a selection of fantastic bread recipes that cater to various dietary needs without sacrificing flavor or texture:

This is the absolute best gluten-free banana bread you’ll ever eat. Fragrant, moist, and just slightly sweet, there’s just so much goodness in one single bite. The perfect breakfast to start your day, or a delicious snack for whenever you’re hungry! Plus, it’s also dairy-free (perfect for those who are lactose-intolerant), but no one would even know! Keep this recipe handy because you’ll be making it again and again!

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your flour blend already includes it)
• 1/2 cup almond meal or blanched almond flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup sunflower oil, melted
• 2/3 cup brown sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk
• 1 cup mashed ripe bananas (approx. 2-3 small bananas or 1 large banana)

Instructions

1. Preheat and Grease: Preheat the oven to 350F (175°C) and grease an 8″ x 4″ metal loaf pan. You can also line it with parchment paper for easy removal.
2. Whisk Dry Ingredients: In a medium bowl, combine the gluten-free flour, xanthan gum (if using), almond meal, baking powder, and salt. Whisk well to ensure everything is evenly distributed.
3. Mix Wet Ingredients: In a large mixing bowl, combine the sunflower oil, brown sugar, beaten eggs, vanilla extract, and almond milk. Beat well with a whisk until the mixture is light and fluffy.
4. Combine Wet and Dry Ingredients to Get Batter: Add half of the whisked dry ingredients and half of the mashed bananas to the large bowl with the wet ingredients. Mix well until just combined. Repeat with the remaining dry ingredients and mashed bananas, mixing until you have a thick, homogeneous batter. Be careful not to overmix.
5. Pour Batter into Loaf Pan: Pour the finished batter into your prepared loaf pan, spreading it evenly.
6. Bake Until Golden Brown: Bake the batter on the middle rack for approximately 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean (without wet batter).
7. Cool Before Slicing: Allow the loaf to cool completely in the pan for 10-15 minutes, then transfer to a wire rack to cool fully before slicing and serving. This ensures the best texture.

Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) because it will result in a denser final texture.

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is essential for binding the ingredients together so the baked good doesn’t fall apart easily. Make sure you include xanthan gum if your gluten-free flour blend doesn’t already include it.

Almond Meal: The almond meal helps make this gluten-free bread incredibly moist, so definitely do not skip this. I like making my own 5-minute homemade almond meal, but you can also use blanched almond flour instead. If you are allergic to almonds, you may use equal quantities of brown rice flour instead.

Baking Powder: In this gluten-free banana bread recipe, baking powder gives the batter lift and helps it to rise to create a fluffy texture, so make sure you include baking powder. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use melted coconut oil, olive oil, or other vegetable oils. Alternatively, if you are not lactose-intolerant, you may also use melted butter instead.

Brown Sugar: I used brown sugar to give it a richer taste and color, but you may also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar).

Eggs: The eggs in this recipe helps to better bind the ingredients together and helps the batter to rise. If you are allergic to eggs, or simply want to keep this recipe vegan, you may substitute the eggs with aquafaba, flax eggs, or an egg-replacer.

Vanilla Extract: I like using vanilla extract to add extra flavor. However, you may leave it out if your prefer.

Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, sunflower milk, coconut milk or soy milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

Bananas: I recommend using ripe bananas as they are sweeter than unripe bananas. Choose bananas with brown spots on them for the best results.

Storing/Freezing: To store, place the cooled loaf of gluten-free dairy-free banana bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap or store it in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing and eating.

This recipe was originally published in April 2020, but has since been updated to include step-by-step images, clearer instructions, recipe notes and ingredient substitutions.

Adapted from: Meaningful Eats