This is the tastiest and easiest to make gluten free banana bread. All you need is one bowl and a bunch of easy to find ingredients. Plus this banana bread is dairy free and you can also make it sugar free by omitting the maple syrup.
Dairy free banana bread is one of the best treats ever! It makes a great breakfast, snack or dessert.
But my favourite is the simple plain version!
Nothing beats the flavour when it is made right and this version is the best gluten free version out there. Plus you don't need any fancy ingredients, just simple ingredients that you will find in any supermarket.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Gluten Free & Dairy Free - suitable for people with gluten and dairy/lactose intolerances.
Easy to Make - this recipe involves a couple of simple steps and will be ready in less than 1 hour.
Healthy Wholefood Ingredients - which are easy to find at any supermarket, health store, food markets or on-line store
- Ripe Bananas - the riper the bananas the tastier this banana bread will be.
- Coconut oil
- Maple syrup - exclude if you want a sugar free option. The bananas do a great job of sweetening up the recipe.
- Vanilla extract
- Cinnamon powder
- Gluten free baking powder
- Almond meal
Make sure the eggs have been kept at room temperature before using and are not cold.
Using room temperature eggs will make the batter so much easier to mix together. If you use eggs that have just come out of the fridge then you run the risk of the coconut oil firming up and solidifying and you may end up with chunks of coconut oil in your muffins.
You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
You can use any type of bananas but make sure they are over-ripe. So if you only have green or just ripe bananas, I would wait a few days until they start to get the brown spots on the banana skin and then you are good to go. You can even wait until the skin is almost black!
Yes, omit the maple syrup if you want sugar free. The bananas will still sweeten the bread.
Looking for more yummy dessert recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Banana Bread
- 3 ripe bananas the riper the better!!!
- 3 eggs large
- ¼ cup coconut oil melted
- ¼ cup maple syrup optional, exclude to make low carb
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond meal
- Heat Oven - Heat oven to 180C | 350F (or 160C | 320F fan forced)
- Prepare Loaf Pan - Lightly grease a loaf pan and line with baking paper or use silicon loaf pan (to save yourself the extra hassle).
- Combine Wet Ingredients - In a large bowl, combine the bananas, eggs, maple syrup (if using) coconut oil and vanilla extract.
- Add Dry Ingredients - Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
- Bake - Pour or spoon the mixture into the loaf pan and bake for approximately 50 minutes or until a skewer comes out clean.
- Allow to Cool - Let cool in the loaf pan for 30 minutes before turning out onto a wire rack to cool for a further 30 minutes.
- The 30 minutes additional time is the time you need to leave it in the baking tin to cool down. You should cool it a bit further on a wire rack before eathing, but if you wanted to have a sneaky piece while it is still warm, then it should be fine.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.