This simple recipe for gluten free dairy free banana bread has just six ingredients. Combine them together in one bowl and then bake. There is even an option to make it vegan too.
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Oh my! Why is it that most days I seem to spend trouble shooting rather than actually moving forwards!?
The photographs for this simple all in one banana cake recipe have been rather tricky to find. My ongoing problems with Apple left me with all my photos deleted.
Thankfully, I had taken a backup via My Passport (for those of you who don’t use Apple computers, this is a way of taking a full back up onto an external drive) and was able to retrieve all but a few of them.
Anyway, onwards and upwards. I seem to be learning in life that it’s best to teach yourself how to do as much as possible yourself to avoid unnecessary problems.
Due to said problems I’ll keep this post short and sweet. Who wants to read my ramblings anyway?
This gluten free dairy free banana bread is so easy to make you could do it with your eyes shut.
I don’t know about you, but banana’s are not keeping well in the current UK heat so this is the perfect way to use them up.
How do you make gluten free dairy free banana bread?
I use my rice free, wholegrain gluten free flour blend in this recipe. It is a source of protein and fibre and, being made from 70% wholegrain flours, provides all the goodness from those too.
If you’re not sure what a gluten free flour blend is then check out this article…’What on Earth is a Gluten Free Flour Blend?’ You’ll learn everything you need to know about baking with gluten free flour and you’ll never have a baking disaster again.
If you’d like to buy my flour blend you can do so right here in my gluten free flour shop. It’s a multipurpose flour blend, meaning it can be used to make everything from cakes to biscuits, bread to pasta.
To make the recipe, I use my Kitchen Aid food processor which makes it very quick. It’s a great machine that I use in many of my recipes. Not only is it fab for recipes like this, my tiffin and healthy flapjacks but it also makes light work of chopping and grating.
With a food processor you just whizz all the ingredients together before transferring the mixture to a tin to bake the bread in. I use this tin to bake all my bread in. It has very high sides which makes it perfect for gluten free bread making which needs more support than bread that contains gluten.
If you don’t have a food processor you could use a blender. Alternatively, mash the bananas in a large bowl and then add all the other ingredients.
Once baked, I personally like a slice of this slathered in (goats) butter. Why goats? Well, because in my ‘old age’ cows products don’t seem to agree with me any more.
If you’d like to read more about why goats products are easier to digest then head to this article.
How can I make the recipe suitable for vegans?
If you want an egg free version then replace the eggs with flax or chia eggs (1 tbsp ground flax or chia seeds with 3 tbsp water per egg to replace). The result is a more dense cake but equally satisfying.
If you want to ‘jazz’ or sweeten the recipe up a bit add raisins or dark chocolate chips. The unadulterated version is great for breakfast. Nobody argues with having cake for breakfast do they?
As always, I love to see the photos of your creations so do share them on social media with the tag #freefromfairy.
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Pin my recipe for gluten free dairy free banana bread:
And if you like this recipe then I’m sure you’ll like this one for gluten free dairy free banana muffins.
Simple All In One Banana Bread
- 3 bananas (make sure they're ripe)
- 80 g coconut oil melted (I use Coconut Merchant's because it's delicious)
- 2 medium eggs (organic or free range) or 2 tbsp ground flax or chia with 6 tbsp water
- 250 g Free From Fairy self-raising gluten-free flour OR 250g FFF plain flour plus 2.5tsp baking powder
- 3 tbsp dairy free milk
- 1 tsp ground cinnamon
If you have a food processor or blender blend the whole bananas with the coconut oil then add the remaining ingredients
If you don't have a machine, mash the bananas until smooth then add the remaining ingredients and mix well
Place in a greased loaf tin and bake in a pre-heated oven at 180 degrees (160 fan, gas mark 4) for around 45 - 50 minutes until a skewer inserted inside comes out clean
Leave to cool in the tin for around 5 minutes before turning onto a wire rack
Nutritional data is for information only.