Gluten Free Banana Bread

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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.

how the gluten free banana bread looks when it is ready to eat.

Dairy-free banana bread is one of the best treats ever! It makes a great breakfast, snack or dessert. 

It is so easy to make and you can change up the flavour combinations really easily like this Raspberry Banana Bread or this Chocolate Banana Bread or even this Healthy Banana Blueberry Bread.

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. 

WHY YOU WILL LOVE THIS RECIPE

Gluten-Free & Dairy-Free – suitable for people with gluten and dairy/lactose intolerances.

Easy to Make – this baked dessert 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

how the gluten free banana bread looks when it is ready to eat.

RECIPE INGREDIENTS

  • 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

TOP TIP

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.

RECIPE FAQS

Can I store this dairy-free banana bread?

You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.

What bananas should I use?

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!

Can I omit the maple syrup?

Yes, omit the maple syrup if you want sugar-free. The bananas will still sweeten the bread.

how the gluten free banana bread looks when it is ready to eat.

Looking for more yummy dessert recipes? Try these:

Gluten Free Fudge Brownies

Coconut Rough Bliss Balls

Raw Caramel Slice Bites

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

Vanessa Gengaroli
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 low carb by omitting the maple syrup.
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Course Muffins and Breads
Cuisine Western
Servings 10 slices
Calories 247 kcal

Ingredients
  

  • 3 ripe bananas the riper the better!!!
  • 3 eggs large
  • 1/4 cup coconut oil melted
  • 1/4 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1sliceCalories: 247kcalCarbohydrates: 19gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 20mgPotassium: 165mgFiber: 3gSugar: 10gVitamin A: 95IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Keyword baking, banana bread, dessert, gluten free
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5 from 2 votes (2 ratings without comment)

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