This is an easy homemade Gluten Free Banana Bread recipe that’s super moist, soft, and dairy free. A simple family favorite that works for breakfast, brunch and dessert!
Gluten-Free Banana Bread
We are going bananas over this delicious gluten free banana bread! It’s moist, soft, and full of ripey ripe banana-fana flavor! This banana bread recipe is dairy-free and super easy to make, no mixer required.
There’s just something so comforting about banana bread. Every time I make it, I think back to growing up baking with my mom in the kitchen. Banana Bread was always one of my family favorites. I honestly could make banana bread every week ha ha!
This dairy free banana bread also makes for the perfect breakfast, snack, or treat. Your loved ones will have it polished off in no time!
Ripey Ripey!
You want those naners RIPE! A ripe banana is deep yellow with brown spots all over it, and is quite soft to the touch. Also, the banana should open real easily unlike unripe bananas.
Ingredients you will need:
Gluten Free Banana Bread
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- pinch of salt
- 1 cup sugar
- 1 egg
- 1/3 cup grapeseed oil
- 2 tsp. vanilla
- 1/2 cup cashew milk
- 2 small ripe bananas mashed
* I crushed up pecans for the picture. I’m not a nut fan on my banana bread but if you would like the pecans. Just crush up a 1/2 cup of pecans and sprinkle on top of loaf before putting in the oven to bake.
How to make Dairy Free Banana Bread:
- Preheat oven to 350 degrees
- Line a 9×5 ( 2 1/2 inch depth ) bread pan with parchment paper
- In a medium bowl combine flour, soda, powder, salt, and cinnamon. Mix together until combined and set aside.
- In a large bowl using a spatula mix together sugar, vanilla, oil, and milk.
- Add egg and whisk in.
- Stir in mashed bananas.
- Gently mix dry ingredients into wet ingredients.
- Pour batter into lined loaf pan ( top with pecans if you choose ) and bake for approximately 50 minutes. Oven temperatures may vary so check with a toothpick.
- Let cool
- Enjoy
Gluten Free Banana Bread
- Total Time: 70
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A super easy to make gluten free banana bread with delicious ripey ripe banana flavor. A homemade classic that makes for the perfect, breakfast, snack, or treat!
Ingredients
Gluten Free Banana Bread
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- pinch of salt
- 1 cup sugar
- 1 egg
- 1/3 cup grapeseed oil
- 2 tsp. vanilla
- 1/2 cup cashew milk
- 2 small ripe bananas mashed
* I crushed up pecans for the picture. I’m not a nut fan on my banana bread. If you would like the pecans, just crush up a 1/2 cup and sprinkle on top of loaf before putting in the oven to bake.
Instructions
- Preheat oven to 350 degrees
- Line a 9×5 ( 2 1/2 inch depth ) bread pan with parchment paper
- In a medium bowl combine flour, soda, powder, salt, and cinnamon. Mix together until combined and set aside.
- In a large bowl using a spatula mix together sugar, vanilla, oil, and milk.
- Add egg and whisk in.
- Stir in mashed bananas.
- Gently mix dry ingredients into wet ingredients.
- Pour batter into lined loaf pan ( top with pecans if you choose ) and bake for approximately 50 minutes. Oven temperatures may vary so check with a toothpick.
- Let cool
- Enjoy
- Prep Time: 20
- Cook Time: 50
- Category: desserts
- Method: bake
- Cuisine: american
Check out all of our gluten free desserts
You don’t want to miss these Apple Cinnamon Muffins!
We hope you enjoy this Gluten-Free Banana Bread as much as we do!
Happy Baking!
MORE GLUTEN-FREE RECIPES TO TRY:
Love never gives up, never loses faith, is always hopeful, and endures through every circumstance.
1 Corinthians 13:7
Catherine says
I cannot for the life of me, regardless of what diet I’m trying to adhere to, resist a good banana bread– and yours looks like the very best! 😀 I guarantee this will last less than two days in my house, can’t wait to make it!
Natalie says
Thank you so very much Catherine!You are too sweet. I can’t wait for you to try!!