THE BEST HEALTHIER CLASSIC BANANA BREAD (GF, DF, REFINED SUGAR-FREE)
on Apr 10, 2024, Updated Jul 14, 2024
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Remember during the pandemic when everyone was trying their hand at making the absolute very best banana bread recipe ever? We were all looking to perfect the much-adored loaf, one that was moist enough and sweet but not overly complicated and perhaps somewhat healthy too. Well, look no more because here’s my take on The Best Healthier Classic Banana Bread that is gluten-free, dairy-free, and refined sugar-free.
Now, I’ll admit that this recipe required quite a few trials on my part. Getting the ratios correctly took some time, as did adjusting the ingredients so it would be reminiscent of the classic loaf we all know and love.
I used to bake with my mom growing up, and I distinctly remember making banana bread together. It would be our fun activity for the day, and best of all, we were able to enjoy it. I’m pleased to report that this version tastes just as good (maybe better?!) and is healthier too.
Don’t be daunted by the number of notes I included in the recipe. Any type of baking requires a bit more precision than cooking, and I wanted to be sure you had all the information you needed to make this simple snack loaf with great results.
And, of course, anything that is gluten-free and dairy-free requires more hand holding too. That said, there aren’t too many ingredients for this recipe and if you’re living a gluten-free and dairy-free lifestyle like me, you probably have them already.
I’m pretty proud of this gluten-free, refined sugar-free banana bread so I really can’t wait for you to try it and let me know what you think. I always love to hear from you over on Instagram @olivia.adriance. Go ahead and show off your best loaf and be sure to tag me too!
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Pin ItKey Ingredients for Gluten-Free Dairy-Free Banana Bread
So, you know you’re going to need ripe bananas…. But here are a few other key ingredients to ensure this bread comes out perfect each and every time.
- Eggs: Since eggs cause my acne to flare (read more about my skin journey here), they aren’t a staple in my diet. But when it comes to baked goods, it’s hard to resist. Unfortunately, I haven’t had any luck with an egg-free version here (see note 1).
- Nut Milk: You just need 1/4 cup of nut milk since the ripe bananas give off so much moisture. Look for a brand with no additives, or make your own!
- Oil: A lot of dessert-like loaves and breads call for seed oils, such as canola oil. However, I was able to replace this with avocado oil for a less-inflammatory option. You can also use melted coconut oil or olive oil with great results.
- Coconut Sugar: I prefer to bake with coconut sugar as opposed to white or brown sugar whenever possible. This sugar is minimally processed and retains more of its natural nutrients than table sugar. That said, it’s still sugar (!) so I’m always testing the recipes to ensure they’re sweet enough without being overpowering. You can use a combination of coconut sugar and a liquid sweetener, such as honey or maple syrup (see note 2).
- Bananas: Make sure they’re really, really ripe! This makes for a sweeter loaf without the need for more added sweeteners.
Recipe Tip
If your bananas aren’t ripe enough and you’re still craving this bread, you can pop them whole in the oven for 15 minutes on a lined baking pan. Once the skins are dark brown, you’ll know that they’re ripe. Allow them to cool before adding them to the rest of your ingredients.
- Gluten-Free Flour: I don’t know what we would do without gluten-free flour blends! These make gluten-free baking that much simpler. I use either @bobsredmill Paleo Flour blend, @bobsredmill 1:1 Baking Flour, or @kingarthurbaking Gluten-Free All-Purpose (see note 3).
How to Make Gluten-Free Dairy-Free Banana Bread
Start by preheating your oven to 350°F. Grease a 1-pound loaf tin (mine is 8.5 in x 4.5 in) and set aside.
MIX THE WET INGREDIENTS
To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, and vanilla. Whisk or beat together with a hand mixer until well combined. Stir in the mashed banana with a spatula.
MIX THE DRY INGREDIENTS
To a smaller mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Stir gently until just combined.
COMBINE AND BAKE
Add the dry ingredients to your wet mixture. I like to sift them in to avoid lumps but this is optional. Mix with the hand mixer until just combined, or until no dry lumps remain. You may still see some lumps from the banana, which is fine. They’re just extra pockets of flavor in the bread!
Pour the banana bread into your prepared loaf tin.
If you really want to impress your tasters/guests, lay a thin slice of banana on top. I don’t always do this since it causes the loaf to deflate a bit. However, for its aesthetic appeal, you can slice a ripe (not overly ripe) banana lengthwise and lay it on top (see note 4).
Bake for 50 to 60 minutes, or until the outside has deepened in color and a toothpick inserted comes out clean. I bake mine for the full 60 minutes even though a toothpick typically comes out clean around 50 minutes.
COOL AND SLICE
After baking, allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely.
I know it’s so tempting to sample a small piece when it’s hot, but don’t slice it into the bread until it’s fully cool. You’ll end up with a soggy center that then becomes dry as the steam is released (see note 5).
Once cooled, slice and enjoy!
Banana Bread Frequently Asked Questions
I made several attempts at this bread before sharing it with all of you. By the end, I was a banana bread aficionado! Here are the questions that I’m asked the most:
I haven’t had any luck with egg-free banana bread. While some other recipe creators have said to simply eliminate the eggs from their recipes since bananas act as a binder, I ended up with a very flat loaf.
In baking, I opt for coconut sugar because it is a more natural sweetener than white sugar. It’s caramel-like in flavor and has a lower glycemic index. If you don’t have coconut sugar, you could replace it with brown sugar. I don’t recommend subbing out the coconut sugar for a liquid sweetener, such as just honey or maple syrup. The loaf won’t rise properly and will be more dense. I have had success using a combination of 1/4 cup of honey or maple syrup and 1/3 cup of coconut sugar or brown sugar.
While I use almond flour in a lot of my baking recipes (be sure to give my Vanilla Salted Cashew Butter Cookies a try), you need a flour blend to allow the loaf to rise. I’ve had success with @bobsredmill Paleo Flour blend, @bobsredmill 1:1 Baking Flour, and @kingarthurbaking Gluten-Free All-Purpose.
Avocado oil has a neutral taste (it doesn’t actually taste like avocados)! It’s great for sauteing or roasting at high temperatures because it has a higher smoke point than a lot of other oils, including olive oil. In this recipe, you could use melted coconut oil or even olive oil as a replacement.
Any type of nut milk would work well here, including almond, cashew, coconut, or oat. I tend to use either my Creamy Cashew Vanilla Milk or store-bought almond or cashew nut milk. I like @malkorganics or @threetreesfoods because they aren’t filled with additives, including gums, oils, or sugars.
In my house, maybe a day!? If you have leftovers, store them in a resealable container on the kitchen counter for three days. Refrigerate any remaining slices.
Always! Chocolate makes just about everything better, and I know it would be a delicious addition to this loaf. I’m partial to @hukitchen no sugar-added chocolate chips to keep this refined sugar-free.
Other Healthier Dessert Recipes
- Chocolate Cake (Gluten-Free, Dairy-Free)
- Single Serve Deep Dish Chocolate Chip Cookie
- 5-Ingredient Chocolate Covered Peanut Butter Mousse (Dairy-Free, Refined Sugar-Free)
THE BEST HEALTHIER CLASSIC BANANA BREAD
Ingredients
- 2 large eggs at room temperature (see note 1 if egg-intolerant)
- ¼ cup nut milk at room temperature
- ¼ cup avocado oil
- ½ cup coconut sugar (see note 2)
- 1 teaspoon vanilla
- 2 cups over-ripe bananas mashed (about 4 large bananas)
- 1 ½ cups gluten-free flour blend (see note 3)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Grease a 1-pound loaf tin (mine is 8.5 in x 4.5 in) and set aside.
- To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, and vanilla. Whisk or beat together with a hand mixer until well combined.
- Stir in the mashed banana.
- To a smaller mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Stir gently until just combined.
- Add the dry ingredients to your wet mixture (I like to sift them in to avoid lumps but this is optional), mixing until just combined and there are no dry lumps remaining. There will still be some lumps from the banana and that’s totally fine.
- Pour the banana bread into your prepared loaf tin. If you really want to impress your tasters or guests, lay a thin slice of banana on top (see note 4).
- Bake for 50 to 60 minutes, or until the outside has deepened in color and a toothpick inserted comes out clean. (I bake mine for the full 60 minutes even though a toothpick typically comes out clean around 50 minutes).
- After baking, allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely (see note 5).
- ENJOY!!
