Banana Bread – Free of Gluten, Dairy, and Refined Sugars

There are so many banana bread recipes out there! In the gluten-free space, banana bread is a very common recipe because it is easy to make swaps from regular flours to gluten-free flours and still get a seriously delicious result. In fact, I argue that gluten-free banana bread, if given the proper time to rest before baking, has a better texture and crumb than those made with traditional flours!

So why choose mine? I love this recipe because the addition of a little bit of cinnamon and a hefty dose of vanilla gives it the most scrumptious flavor. Don’t worry, though! These additions don’t drown out the wonderful banana flavor of this recipe. And my recipe is free of refined sugars and dairy!

Some Notes:

• I have tried this recipe with refined sugars, coconut sugar, maple sugar, maple syrup, honey, and combinations of all of them. I feel strongly that going with 100% maple syrup gives you the moistest, grit-free texture. And bonus points for pure maple syrup having the lowest glycemic index of the bunch!
• You are going to hear me say this a lot: Preheat your oven AFTER you get your bread mixed up and in the pan. Let the bread rest on the counter for the 20 minutes it takes for the oven to preheat. TRUST ME! This gives the GF flours time to absorb all the liquid and hydrate. Grit-free bread coming right up!
• I like to use Bob’s Red Mill 1 to 1 Baking Flour for both the resulting flavor and texture.

Do you have a Pullman loaf pan? If not, I would encourage you to get one! This loaf pan’s tall sides really helps give the bread height and lift.

• Love nuts? This bread can totally hold up to some nuts in the batter AND on top. I sometimes like to use chopped pecans. If you want nuts, add about 1/3 cup to the batter and about 1/3 cup on top.
• Gluten free breads do best if saved on the counter, double wrapped in plastic wrap vs in a zippered bag. I find this recipe will last about 5 days (if we haven’t eaten it all before then).

Banana Bread – Free of Gluten, Dairy, and Refined Sugars

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A truly scrumptious banana bread recipe that is also free of gluten, refined sugar, and dairy. With a delicious flavor and soft, moist crumb, this easy recipe is going to become your go-to for banana bread!

• Author: Jessie
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 1 9″x4″ loaf 1x
• Category: Breads
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

2 cups (290 grams) Gluten Free multipurpose flour (I prefer Bob’s Red Mill 1 to 1)

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 tsp vanilla

1/2 cup (140 grams) pure maple syrup

1 1/2 cups (350 grams) mashed ripe bananas (about 3 medium or 2 large bananas, but PLEASE measure)

1/3 cup (75 grams) avocado oil (or other neutral oil)

2 large eggs

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Instructions

1. Spray 9”x4” loaf pan with oil and line with parchment paper. See my video below on the best way to line the pan.
2. Stir together the gluten free flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. In a different bowl, combine the vanilla, maple syrup, mashed banana, oil, and eggs. Mix until thoroughly combined.
4. Add the dry ingredients to the wet ingredients and mix until well combined. If adding nuts, add them into the batter now.
5. Pour the batter into the loaf pan. If adding nuts, top the loaf with nuts. Set the pan to rest on the counter, lightly covered with a towel to prevent anything getting into it. Preheat the oven to 350 degrees F.
6. Bake the bread at 350 degrees for 55-65 minutes. Rotate the pan 180 degrees halfway through the bake. You should know when the loaf is done when a toothpick or sharp knife comes out clean.
7. Leave it in the loaf pan to cool for at least 15 minutes before attempting to remove. This is a very soft bread, so giving it that bit of time to cool before moving it helps develop the crumb.

Notes

Your house is going to smell AMAZING while this bakes 😉