Gluten-Free Dairy-Free Banana Bread with Rice Flour
A moist and tender banana bread made without gluten or dairy, using rice flour blend and coconut oil. The natural sweetness of ripe bananas shines through while almond milk keeps the texture soft. Perfect for those with dietary restrictions or anyone seeking a healthier twist on classic banana bread. This version delivers all the comfort of traditional banana bread with allergen-friendly ingredients that don't compromise on flavor or texture.
Ingredients
- ⅝ cup sugar
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1 ½ cups ripe bananas, mashed
- ⅓ cup original almond milk
- 2 cups gluten free all-purpose rice flour blend
- ¾ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
Instructions
- 1
Heat oven to 350°F and grease bottom only of loaf pan
- 2
Beat sugar and melted coconut oil with electric mixer on medium speed until light
- 3
Add eggs and beat well
- 4
Stir in mashed bananas and almond milk until blended
- 5
Mix flour blend, baking soda, baking powder and salt in separate bowl
- 6
Stir dry ingredients into banana mixture just until moistened
- 7
Pour batter into prepared pan
- 8
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean
- 9
Cool 5 minutes in pan on cooling rack
- 10
Loosen sides and remove from pan, place top side up on cooling rack
- 11
Cool completely 1 to 2 hours before slicing
Tips
Use very ripe bananas with brown spots for maximum sweetness and moisture in the bread.
Don't overmix the batter once you add the dry ingredients to prevent a dense, tough texture.
Check doneness with a toothpick as gluten-free batters can look done on top while still wet inside.
Good to Know
Wrap tightly and store at room temperature up to 4 days, or refrigerate
Can be made 1-2 days ahead and wrapped tightly
Slice when completely cooled, serve at room temperature
Common Mistakes
Don't grease the sides of the pan to avoid uneven rising and sticking
Don't slice before completely cool to prevent crumbly, gummy texture
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I freeze this banana bread?
Yes, wrap tightly in plastic wrap and foil, then freeze up to 3 months. Thaw at room temperature before serving.
What if I don't have rice flour blend?
Use any gluten-free flour blend with xanthan gum. Avoid single flours like almond or coconut flour as substitutes.
How ripe should the bananas be?
Use very ripe bananas with brown spots and soft texture for best sweetness and moisture in the bread.