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.
Can I make your gluten free flour blend?
If you’re outside the UK and can’t buy my flour blend then I have good news! I’ve just launched a series of online cookery courses in which I share the recipe and method for making my flour blend.
You can choose between How to Make Gluten Free Bread, How to Make Healthy Gluten Free (Vegan) Treats and How to Make Gluten Free Savoury Bakes.
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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If you like the sound of this recipe and you’d like lots more simple, healthy gluten free recipes then enter your details in the box below. Not only will you get recipes for scones, Victoria sponge, Yorkshire puddings and more but you’ll get my weekly newsletter of recipe inspiration too.
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 Gluten Free Dairy Free Banana Bread (With No Sugar)
Ingredients
- 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
Instructions
- 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
Notes
Nutrition (Approx)
Anjali says
Hi!
I’m planning on using Dove’s Free From Self Raising flour. Do you know how this would work?
Thanks!
Vicki Montague says
Hi Anjali, I don’t know if this would work I’m afraid. I haven’t tested the recipe with that flour. I’m a little confused by your star rating of the recipe when you haven’t made it?
Laura Evison says
Have you tried baking as muffins? Would love to know how to adapt for that.
Vicki Montague says
Yes you could make this as muffins. In fact I have a banana muffin recipe here..https://freefromfairy.com/beautiful-brilliant-banana-bread/. I would suggest the cooking time will be the same for this recipe. Enjoy 🙂
Malini B says
Hi Vicky,
Can I add some nuts into the recipe? I was also wondering when you’ll get some self raising Fff in your shop as I recently bought the normal fff.
Thank you.
Vicki Montague says
Hi Malini, yes of course you can add nuts. It’s a base recipe…feel free to add whatever you like! As for the self raising, I am hoping to be back in stock in the next couple of months. 🙂
Raiko says
I can’t wait to try this recipe on the weekend. Thank you so much for sharing this information!
Vicki Montague says
You’re welcome. Let me know how you get on with it 🙂
Chris says
Greetings from the UK – Tried several gluten free dairy free receipe for banana bread and this was by far the best ! Used the flax version and I added a couple of handfuls of chopped dried pitted dates to add some sweetness and it was Ab Fab ! Thanks for sharing !
Preti says
Hi the one you tried with flaxseed please may I have the exact recipe using gluten free flour
Vicki Montague says
Hi Preti, I think you mean making this recipe with flax eggs? As I say in the blurb you just use 1 tbsp ground flax plus 3 tbsp water to replace every egg. So for this recipe that would be 2tbsp ground flax seeds plus 6 tbsp water.
Cupcake says
Hey, I’m extremely excited to try this recipe. However I’d like to know a few things, is it possible to replace the gluten free flour with rice flour as I am unable to have any wheat. Not all gluten free flours are the same and consists of various blends, thus resulting in different bakes. What would be the best single blend substitute?
Thanks so much for sharing this wonderful recipe, do get back to me as I’d love to try this recipe ASAP! Those bananas need to be used lol. Also I’m from cape town South African and we might not have certain gluten free items available in our grocery stores, so I find it hard to bake goods with blended GF flours.
Vicki Montague says
I’m afraid the answer is I don’t know! I never use single gluten free flours because in my experience they don’t work well on their own in baking. However, if you feel like experimenting then try it out with whatever flour you can get in Cape Town and do let me know! Good luck x
H in the UK says
All gluten free flours are wheat-free.
Vicki Montague says
That’s not always the case. Gluten free flour does sometimes have gluten free wheat starch in!
Lotty says
Hi Vicki! I love this recipe and have baked it many times and I always seem to have an issue getting it baked right the way through.
I’ve tried it on two ovens and followed the recipe and timings to a T but I don’t know what I’m doing incorrectly 🙁
I wondered if you have any advice for me please?
Vicki Montague says
Hi Charlotte. What flour are you using? I created the recipe with my wholegrain gluten free flour…and it works perfectly. If you are using a different brand of flour (I don’t recognise your name as one of my customers) then the results won’t be the same I’m afraid. Most gluten free flour blends are made from a mix of gluten free starches. These can produce results that are rather sticky which could be the issue. Let me know what you are using and I’ll see if I can help. When baking gluten free the flour blend you use is critically important because unlike wheat flour all gluten free flour blends are different and will get different results.
Basma says
Can i ask about the banana size?? And also the almond flour goes well with this recipe?
Vicki Montague says
Hi there. It doesn’t matter too much! I’m not sure what you mean about the almond flour?
Desiree says
Hi,
How much is the 250g of flour in cups?
Thanks
Vicki Montague says
Hi Desiree, I know you aren’t going to want to hear this but I never recommend cups for gluten-free baking…they just aren’t accurate enough. I would highly recommend investing in some scales.
Lindsay says
My son is allergic to coconut. Could I use rice bran oil or olive oil? He’s also allergic to egg so I would replace with flax. Would be really grateful for best alternatives you think I should try instead?
Vicki Montague says
Hi Lindsay, a closer sub would be to use dairy free margarine. I haven’t used oil liquid at room temperature but it may just make it more moist. Let me know how you get on!
Rebecca Smith says
Hi, did you try this coconut free as my son is also allergic to coconut and I don’t know what’s best to replace it with? Thanks
Vicki Montague says
Hi Rebecca, you could use butter if he can tolerate this. Otherwise try olive oil or margarine (although I try to steer clear of that these days)…
Kate - glutenfreealchemist says
Banana Cakes are always a winner in GFHQ. Although, now we eat more smoothies, we seem to have over-ripe bananas less often xx
Vicki Montague says
Yes it’s a good way to use them isn’t it? I’ve got very lazy in that department recently. So lovely to see you at the weekend. I hope we can all meet up again soon x
Vicki Montague says
Ah thanks for having me Kirsty!
irene says
thanks for the recipe
Vicki Montague says
You’re very welcome. How lovely of you to thank me 🙂
Monika Dabrowski says
I really like the fact you did not use any sugar in this recipe, bananas are sweet enough, right? The texture of this bread looks beautiful:)
Vicki Montague says
Thanks for visiting Monika. Yes I think bananas are quite sweet enough too!
Kate, Meals and Makes says
This looks delicious and perfect timing as I have some very overripe bananas that I was planning on baking with. Im glad you didn’t loose the photos! #CookBlogShare
Vicki Montague says
Ooo good! Let me know what you think!