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–+ servings
Close up picture of chocolate chip banana bread cut into slices.

Dairy-Free & Gluten-Free Banana Bread Recipe

This Dairy-Free & Gluten-Free Banana Bread is so moist and tender! It's made with allergy friendly ingredients and has much less sugar than traditional banana bread recipes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 162 kcal

Equipment

  • 1 Loaf Pan

Ingredients
  

Wet Ingredients

  • 1 Cup Mashed Banana You'll need about 2-3 ripe bananas.
  • ⅓ Cup Coconut Sugar
  • 2 Eggs
  • 3 Teaspoons Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract

Dry Ingredients

  • 1 Cup Almond Flour
  • 2 Tablespoons Coconut Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Chocolate Chips

  • Chocolate Chips I used Pascha Vegan & Dairy-Free 85% dark.

Instructions
 

  • Start by adding almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt into a mixing bowl. Use a whisk to blend the ingredients together.
  • In a separate bowl, combine mashed banana, coconut sugar, eggs, apple cider vinegar, and vanilla extract. Use a whisk or hand mixer to blend until fully combined.
  • Then, pour the dry mixture into the wet mixture. Blend with a hand mixer, whisk, or spoon until all of the flour has been absorbed.
  • Finally, pour the banana bread batter into a greased loaf pan. Top with chocolate chips and bake at 350 degrees for about 40 minutes.
  • After the bread is done baking, remove from the oven and transfer the baking pan to a metal cooing rack. If you used parchment paper to line the pan, I suggest removing the bread and transfer to a metal rack without the parchment paper. It tends to get soggy with parchment paper because it traps in the steam.

Notes

Expert Tips

  • Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45 minutes. If you use a larger bread pan, it will bake faster.
  • Check the bread with a toothpick before removing. If the toothpick comes out clean, you'll know it's done.
  • My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe and soft.
  • If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
  • For best results, use a spoon to add flour into the measuring cups. Scrape the excess off the top with a butter knife. Do not pack flour into the measuring cup.
  • If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

How To Store Leftovers

To keep the bread fresh, I like to store it in an airtight container in the refrigerator. You can also keep it at room temperature!
To freeze leftover bread, cut the loaf into individual slices and store them in an airtight container or freezer bag.
** See full post for more information and step by step photos!

Nutrition

Serving: 1ServingCalories: 162kcalCarbohydrates: 19gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 214mgPotassium: 119mgFiber: 3gSugar: 12gVitamin A: 78IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Keywords dairy-free banana bread, gluten free and dairy free banana bread, gluten free banana bread, grain free banana bread, healthy banana bread
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