If you have been looking for the perfect Gluten Free Dairy Free Banana Bread recipe, then stop looking because you have found it! This moist banana bread (thanks to the almond flour) is perfectly and naturally sweetened with rapadura sugar. My gf banana bread is not only delicious, but also has the perfect crumb, which holds together well (no crumbly messes here).
This healthy bake is filled with nutrients like healthy fats from the olive oil and almond flour, protein and fiber. I've also avoided using xanthan gum in this recipe. If you can tolerate oats then I would also highly recommend trying my Oat Flour Banana Bread or if you are looking for heaven in the form of a muffin then you need to try my Gluten Free Banana Muffins.
And if you're into quick breads but not into bananas then you need to try my Gluten Free Chocolate Chip Pumpkin Bread (it is AMAZING).
What's to Love About My Healthy Banana Bread Recipe
- Gluten free & Dairy free - my gluten-free banana bread recipe is made using the perfect gluten-free flour blend and is made completely dairy free, so it is perfect for anyone with these allergies or intolerances.
- Simple ingredients - I was able to source all of the ingredients for this banana loaf from my local grocery store.
- Easy to make - this recipe is low fuss and simple to throw together, even for first time bakers.
- Perfect for meal prep - easily slice and freeze this banana bread, ready to be pulled from the freezer and warned up, for when the need arises!
- Delicious - with all of the best features of classic banana bread but healthier, this really is the best gluten free banana bread!
Ingredients Notes & Substitutions
Find a list of the ingredients needed for this recipe below, along with any notes and possible substitutions. For best results I recommend following the recipe as is, however.
- almond flour - almond flour can be substituted for finely ground almond meal (because almond flour basically is finely ground almond meal). Some almond meal from the shops can be quite coarse. If this is the case for you then you will need to pop it into a food processor and blitz it until it is more find.
- rice flour - I've used fine white rice flour for this recipe and it has worked well to create the perfect texture. You can also try using brown rice flour in its place. Rather then using a store-bought gluten free flour blend, I prefer to make my own using different gluten free flours available, to get the perfect texture!
- tapioca flour - also known as tapioca starch.
- rapadura sugar - you can use coconut sugar or brown sugar in place of rapadura sugar.
- flaxseed meal - flaxseed meal is a fantastic source of plant-based omega 3. It also adds to the fiber content of this recipe and helps to bind in place of gluten.
- baking powder - make sure to use a gluten free and aluminium free baking powder.
- mashed bananas - make sure to buy overripe bananas as they are sweeter and much easier to mash then just ripe bananas. Look for the bananas with brown spots on the skin!
- large eggs - if you're allergic to eggs then you can try making this recipe using flax eggs, though I haven't tested this so I can't be certain that it will work as perfectly as real eggs do.
- extra virgin olive oil - olive oil can be swapped for another oil like macadamia oil or avocado oil. You can try using liquified coconut oil - it won't give the same texture and flavor once cooked however and may need to be warmed up if eating straight out of the fridge as coconut oil goes hard in cold temperatures.
- vanilla extract - I love vanilla extract in just about everything sweet, however you can swap for about a teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg if you prefer that cinnamon flavor.
How to Make Gluten Free Dairy Free Banana Bread
Like I mentioned, this delicious banana bread is ridiculously easy to make. Follow my step-by-step instructions to see how.
Mix Dry Ingredients
First, mix together the dry ingredients. Add the almond flour, flaxseed meal and rapadura sugar to a large bowl. Sieve the rice flour, tapioca starch and baking powder into the bowl and whisk to combine.
Mix Wet Ingredients
In a seperate medium bowl, mash the bananas. Add the eggs, vanilla extract and extra virgin olive oil and whisk to combine.
Make Banana Bread Batter
Pour the banana mixture into the dry ingredients and stir until well combined.
Pour the banana bread batter into a greased loaf pan lined with parchment paper. Top with a peeled banana, sliced in half lengthways.
Place into a preheated oven to bake for 45 minutes. After 45 minutes place a sheet aluminium foil over the top of the banana bread and bake for a further 15 minutes.
Once baked, remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire cooling wrack. Once the banana bread is room temperature, slice and serve.
Tip: It is always best to use room temperature eggs for baking!
- chocolate chip - add ¾ cup chocolate chips to the batter and stir through.
- nutella - instead of placing a sliced banana on top of the banana bread before baking, place dollops of nutella and swirl with the blade of the knife.
- fig and walnut - add ½ cup sliced dried figs and ½ cup of roughly chopped walnuts to the batter.
- blueberry - add 1 cup frozen blueberries to the batter.
In the cooler months this banana bread can be stored in an airtight container at room temperature for up to two days and then transferred to the fridge. In warmer climates, it is best to store the banana bread in the fridge after one day. To freeze, slice the banana bread into individual slices. Place a small piece of parchment paper between each slice and freeze in an airtight container.
- Medium Mixing Bowl
- Measuring Cups and Spoons
- Sharp knife
- Loaf Tin
- Parchment paper
- 3 medium bananas overripe
- ⅔ cup extra virgin olive oil mild flavored
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup almond flour
- ½ cup tapioca starch
- ½ cup rice flour
- 1 ½ teaspoons baking powder
- ¾ cup rapadura sugar
- 2 tablespoons linseed meal
- Preheat the oven to 180 degrees Celsius. Grease a loaf tin, line with baking paper and set aside.
- In a medium sized mixing bowl, mash the bananas.
- Add the eggs, extra virgin olive oil and vanilla extract to the banana and whisk to combine.
- In a separate, larger mixing bowl, sieve the oat flour and baking flour. Add the rapadura sugar, linseed meal and salt. Use a clean & dry whisk to combine. Break any lumps of sugar up with the back of a spoon.
- Pour the wet ingredients into the dry ingredients and stir through until all of the flour is incorporated into the wet ingredients.
- Pour the batter into the baking paper lined tin and top a peeled banana, sliced in half lengthways. Place into the oven and bake for 45 minutes.
- After 45 minutes, place a sheet of aluminium foil over the top of the banana bread and cook for a further 15 minutes.
- Allow the banana bread to cool in the tin for 5 minutes before transferring to a cooling rack. Wait until room temperature before slicing.
StorageOnce banana bread has cooled to room temperature, store in an airtight container at room temperature for up to 1-2 days, before transferring to the fridge to store for up to another 3 days. To freeze, slice the banana bread and place a small piece of parchment paper between each slice of banana bread. Freeze in an airtight container for up to 6 months.
- chocolate chip - add ¾ cup chocolate chips to batter.
- blueberry - add 1 cup frozen blueberries to batter.
- fig and walnut - add ½ cup dried figs, sliced, and ½ cup walnuts, roughly chopped, to batter.