Delicious Gluten and Dairy Free Banana Bread Recipe

We have been making this simple banana bread recipe for what seems like years now. When I worked with young children, they were happy to mash bananas as well as measure and mix the ingredients (after tasting them, of course).

After I eliminated gluten and dairy from my diet, I knew that there had to be a way to make the same banana bread using gluten free flour(s). It took me about 3 years to get the right flour mixture down so my creations came out the way I envisioned in my mind. After several banana bread experiments, I found this combination (see recipe below) worked out much to my delight and my family’s approval.

The Right GF Flour Mix

There are many ways to combine different gluten-free flours to achieve the right mix. Nicole at breaks down the need-to-know basics of creating the optimal gluten-free flour mix in her post “Gluten Free Flour: What You Need to Know“. She also gives product reviews and breaks down what is not so optimal about commercially available gluten-free flour mixtures. Due to high demand, she is offering a self-study course on how to get this gluten free flour mix right so that our recipes turn out amazing.

I use commercially available gluten-free flour mixes such as Bob’s Red Mill Buttermilk Biscuit Mix, Bob’s Red Mill All Purpose Baking Flour or Pam’s Pancake & Waffle Mix quite frequently to make this recipe and it turns out the same every time: Delicious.  Gluten-free flour blends that contain coconut flour are not suitable for this recipe.

I am one of those people that likes to do things ‘by eye’, which is handy when in a hurry, but not so when making a recipe. If you are a ‘by eye’ kind of baker,  you can try (be warned that it may not work for you) what I often do to make my own 1 ¾ cups of gluten-free flour mix in a pinch by combining equal parts of tapioca starch, amaranth flour, fine brown rice flour, white rice flour, potato starch, sorghum flour, and a tablespoon of Xantham gum.

Watch the Video

We created a video to demonstrate the Banana Bread Recipe. The kids loved being involved and I hope you enjoy it…Stay tuned for the Bloopers at the end.

I want to thank our friend and fierce editor Lynn Nightingale for her amazing eye for detail and her hard work.



I hope you enjoy this recipe as much as we do.


4 ripe organic bananas, medium

1 ¾ cups of gluten free flour (if using prepackaged, it may already contain xantham gum, read the ingredient list. If not or if you are using your own gluten-free flour mix, add a tablespoon of xantham gum)

½ teaspoon of baking soda

1 teaspoon of gluten-free baking powder

1 pinch of sea salt

1 tablespoon of cinnamon

2 eggs, large

2 tablespoons of organic coconut oil

½ cup organic coconut milk (can)

1 cup dark no dairy chocolate chunks (available in health food stores)

How To

  1. Preheat oven to 350 degrees F.
  2. Coat an 8 x 4 inch loaf pan with coconut oil.
  3. In a medium bowl, combine gluten-free flour (which already contains Xantham gum), baking powder, baking soda, sea salt, cinnamon.
  4. In a large bowl, whisk eggs, coconut oil and coconut milk.
  5. Mash bananas with fork, and stir into egg mixture.
  6. Stir in flour.
  7. Fold in chocolate chunks.
  8. Pour into the prepared pan.
  9. Bake 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
  10. Remove from over. Cool 10 minutes in the pan on the rack. Remove from the pan and cool completely.

Makes 1 loaf (about 10 slices)

***You noticed that there is no sweetener in this recipe. The bananas and chocolate chips add quite a bit of sweetness but if you really need some sugar, you can add 1/4 cup of coconut sugar. 

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