This Dairy-Free & Gluten-Free Banana Bread is so moist and tender! It's made with allergy friendly ingredients and has much less sugar than traditional banana bread recipes.
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Why You'll Love This Recipe
This healthy banana bread recipe is the perfect way to use up overripe bananas! It's soft, tender, and has a classic banana bread flavor.
Healthy Banana Bread Is:
- Gluten-Free & Dairy-Free
- Made with wholesome ingredients.
- Lower in Sugar
- Refined Sugar Free
- Easy to Make
- Kid Friendly
- Great for anyone with dietary restrictions!
🍴Ingredient Notes
- Mashed Banana - 1 cup is about 2-3 ripe bananas. Use a fork or hand mixer to mash.
- Coconut Sugar - You can swap for any granulated sugar.
- Eggs - I have not tested this recipe with egg replacements.
- Apple Cider Vinegar - This is my secret ingredient to activate the baking soda and baking powder in gluten-free recipes. I promise you can't taste it!
- Vanilla Extract -
- Flour - You'll need finely ground almond flour and coconut flour for this recipe. Do not swap for any other type of flour. For more information on why you can't use coconut flour as a 1-1 replacement, check out my post Coconut Flour vs. Almond Flour.
- Cinnamon - I love adding in a little cinnamon in all of my banana bread recipes!
- Leavening Agents - You'll need both baking powder & baking soda to help this bread rise while baking.
- Salt - A dash of salt really enhances the flavors!
- Chocolate Chips - This is optional, but I love adding chocolate chips on top. You can even fold extra chocolate chips into the batter. I used Pascha's Dairy-Free & Soy-Free 85% dark chocolate chips.
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt into a mixing bowl. Use a whisk to blend the ingredients together.
Step 2: Mix Wet Ingredients
In a separate bowl, combine mashed banana, coconut sugar, eggs, apple cider vinegar, and vanilla extract. Use a whisk or hand mixer to blend until fully combined.
Step 3: Mix Wet & Dry Ingredients Together
Then, pour the dry mixture into the wet mixture. Blend with a hand mixer, whisk, or spoon until all of the flour has been absorbed.
Step 4: Bake Banana Bread
Finally, pour the banana bread batter into a greased loaf pan. Top with chocolate chips and bake at 350 degrees for about 40 minutes.
Step 5: Cooling
After the bread is done baking, remove from the oven and transfer the baking pan to a metal cooing rack.
If you used parchment paper to line the pan, I suggest removing the bread and transfer to a metal rack without the parchment paper. It tends to get soggy with parchment paper because it traps in the steam.
Expert Tips
- Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45 minutes. If you use a larger bread pan, it will bake faster.
- Check the bread with a toothpick before removing. If the toothpick comes out clean, you'll know it's done.
- My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe and soft.
- If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
- For best results, use a spoon to add flour into the measuring cups. Scrape the excess off the top with a butter knife. Do not pack flour into the measuring cup.
- If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
Love banana bread? Try my Pineapple Coconut Banana Bread or my Cassava Flour Banana Bread!
How to store leftovers
To keep the bread fresh, I like to store it in an airtight container in the refrigerator. You can also keep it at room temperature!
To freeze leftover bread, cut the loaf into individual slices and store them in an airtight container or freezer bag.
More Banana Recipes!
After you make this Easy Banana Bread Recipe, make sure to leave a comment & rate the recipe!
Recipe Card
Dairy-Free & Gluten-Free Banana Bread Recipe
Equipment
- 1 Loaf Pan
Ingredients
Wet Ingredients
- 1 Cup Mashed Banana You'll need about 2-3 ripe bananas.
- ⅓ Cup Coconut Sugar
- 2 Eggs
- 3 Teaspoons Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1 Cup Almond Flour
- 2 Tablespoons Coconut Flour
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Chocolate Chips
- Chocolate Chips I used Pascha Vegan & Dairy-Free 85% dark.
Instructions
- Start by adding almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt into a mixing bowl. Use a whisk to blend the ingredients together.
- In a separate bowl, combine mashed banana, coconut sugar, eggs, apple cider vinegar, and vanilla extract. Use a whisk or hand mixer to blend until fully combined.
- Then, pour the dry mixture into the wet mixture. Blend with a hand mixer, whisk, or spoon until all of the flour has been absorbed.
- Finally, pour the banana bread batter into a greased loaf pan. Top with chocolate chips and bake at 350 degrees for about 40 minutes.
- After the bread is done baking, remove from the oven and transfer the baking pan to a metal cooing rack. If you used parchment paper to line the pan, I suggest removing the bread and transfer to a metal rack without the parchment paper. It tends to get soggy with parchment paper because it traps in the steam.
Notes
Expert Tips
- Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45 minutes. If you use a larger bread pan, it will bake faster.
- Check the bread with a toothpick before removing. If the toothpick comes out clean, you'll know it's done.
- My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe and soft.
- If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
- For best results, use a spoon to add flour into the measuring cups. Scrape the excess off the top with a butter knife. Do not pack flour into the measuring cup.
- If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
How To Store Leftovers
To keep the bread fresh, I like to store it in an airtight container in the refrigerator. You can also keep it at room temperature! To freeze leftover bread, cut the loaf into individual slices and store them in an airtight container or freezer bag. ** See full post for more information and step by step photos!Nutrition
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Tyrel Towne
Reading this was the best part of my day, so informative and well-written.
Mariah Knight
Thanks! Let me know if you try my recipe.