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Moist Banana Bread: Gluten- and Dairy-Free Recipe

Gluten-Free, Dairy-Free Banana Bread

By Rachael DeVaux
Servings: 0
Gluten-Free Dairy-Free Banana Bread
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Honestly, this banana bread is a must-try. It’s moist, flavorful, and perfect for anyone avoiding gluten and dairy.

Ingredients

  • 3 bananas, ripe
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup (or preferred liquid sweetener)
  • 1 tsp vanilla extract
  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • pinch sea salt
  • 1/4 tsp ground nutmeg
  • 3/4 cup walnuts, roughly chopped
  • 1/2 cup dairy-free chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
  • In a bowl, mash the ripe bananas and whisk in the eggs, melted coconut oil, maple syrup, and vanilla until smooth. A hand mixer works well for this.
  • In a separate bowl, combine the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, salt, and nutmeg. Fold the dry ingredients into the wet mixture until just combined.
  • Stir in most of the chopped walnuts and dairy-free chocolate chips, reserving a handful to top the loaf. Pour the batter into the prepared pan and sprinkle the remaining walnuts and chips on top.
  • Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
  • Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Store covered at room temperature for a couple of days or refrigerate for longer shelf life.

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