Moist Banana Bread Gluten free and Dairy Free

Ingredients

Wet Ingredients:

  • 3 ripe bananas (mashed)
  • 2 large eggs
  • 1/3 cup coconut oil (melted) or any neutral oil
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 3/4 cups gluten-free all-purpose flour (make sure it contains xanthan gum, or add 1 teaspoon if not)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional, for extra flavor)

Optional Add-ins:

  • 1/3 cup dairy-free chocolate chips
  • 1/3 cup chopped nuts (e.g., walnuts or pecans)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

  2. Prepare Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract. Mix well until combined.

  3. Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon (if using).

  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix. If using chocolate chips or nuts, gently fold them in at this stage.

  5. Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly.

  6. Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 50 minutes.

  7. Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.


Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Store for up to a week.
  • Freezer: Wrap slices individually and freeze for up to 3 months.

Enjoy your gluten-free and dairy-free banana bread! Let me know if you'd like additional tips or variations. 😊

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