Remember during the pandemic when we were all looking to perfect the much-adored banana bread 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’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.

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! 

Key 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.

• 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:  

Other Healthier Dessert Recipes 

• Chocolate Cake (Gluten-Free, Dairy-Free)
• Single Serve Deep Dish Chocolate Chip Cookie 
• No-Bake Pecan Pie Bars
• GF, DF, Egg-Free Chocolate Chip Cookies
• Double Chocolate Zucchini Bread