There’s nothing like the yummy comfort of baking a loaf of banana bread! This is our favorite recipe that eliminates gluten and dairy and still tastes absolutely moist and delicious. The key is using 4 large bananas – don’t skimp! We love to add chocolate chips and walnuts, but feel free to add whatever extras you like. You could even add a scoop or two of protein powder to sneak some extra protein in there. Enjoy!

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The BEST Gluten-Free, Dairy-Free Banana Bread

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 1.5 Cups Ripe bananas mashed, about 4 large bananas
  • 2 large eggs
  • 1/4 Cup Coconut oil, melted
  • 2 Tsp Pure vanilla extract
  • 1 + 2/3 Cups Gluten-free all-purpose flour
  • 1/3 to 1/2 Cup Coconut sugar
  • 1 Tsp Baking soda
  • 1/2 Tsp Sea salt
  • 2 Tsp Ground cinnamon
  • 2/3 Cup Chocolate chips, optional
  • 2/3 Cup Chopped walnuts, optional

Instructions

  1. Preheat the oven to 350 degrees and line a 9×5 loaf pan with parchment paper.

  2. Mash the bananas in a mixing bowl. Whisk in the eggs, vanilla extract and melted coconut oil until well-combined (wet ingredients).

  3. In a separate bowl, stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined (dry ingredients).

  4. Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated. If adding chocolate chips and/or chopped walnuts, do so here.

  5. Transfer the batter into the parchment-lined loaf pan.

  6. Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown.

  7. Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.

Enjoy!