Nikki’s Gluten-Free and Dairy-Free Banana Bread
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My family LOVES this Gluten-Free & Dairy-Free Banana Bread recipe! I’ve tweaked it many times over the years until it reached perfection! It’s soft, moist, and bursting with natural banana flavor — and the secret to its perfect tenderness? Applesauce! It keeps every slice incredibly moist without adding extra fat, making this an irresistible treat. You can add fruits, nuts, coconut, chocolate chips, & more! Plus, you can make the BEST super dome bakery-style muffins!
How do you keep banana bread so moist, but healthy?
There are two ways to keep banana bread really moist, but healthy: use very ripe bananas and the big secret is applesauce instead of oil or butter.
Tips for the Perfect Gluten-Free Banana Bread
Use very ripe bananas — the sweeter and softer, the better.
Don’t overmix the batter; gentle folding keeps it light and tender.
Whole psyllium husk: this is a gluten-free bakers dream. It’s a natural binder that works the magic without the gluten and wheat.
Add-ins like walnuts or pecans, chocolate chips, coconut, blueberries, or a swirl of peanut butter really elevate the flavor. The possibilities really are endless.
Bake until a toothpick comes out clean — it might take a little longer than traditional banana bread because of the gluten-free flours.
How to make this recipe into bakery-style muffins:
To make bakery-style banana bread muffins, follow the directions for the bread batter, then let the batter sit for about 10 minutes. While the batter rests, prepare a muffin tin with liners, then fill the liners VERY full (trust me)! Bake at 425F for 12 minutes, then 350F for 8 minutes or until a toothpick inserted in the center comes out clean! Enjoy!
Notes:
Gluten-free flour: we like to use Pamela’s GF Flour Blend or King Arthur’s Measure for Measure & add just a smidge more of applesauce, if needed.
Freezing: Let the loaves cool, wrap in plastic wrap & freeze. They’ll stay good for months in the freezer + it’s always nice to have a loaf ready, especially for busy school mornings! Just take a loaf out the night before to thaw. Muffins store well in freezer Ziploc bags & we just thaw a muffin as we want one.
No food allergies? Just leave out the psyllium husk & use all-purpose flour instead!
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Nikki’s Gluten-Free and Dairy-Free Banana Bread
Ingredients
- 2 cups gluten-free flour
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp whole psyllium husk
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 eggs
- 3/4 cup sugar
- 6 bananas
- 1/2 cup applesauce
- Optional: nuts, fruit, chocolate chips, coconut, etc
Instructions
- Preheat oven to 350°F. In a large bowl mix everything together until well combined.
- Loaves: Pour into two greased loaf pans. Bake for 40-45min or until center is cooked through for loaves.
- Bakery-style Muffins: Let batter rest for 10 minutes. Then, fill liners VERY full (trust me)! Bake at 425F for 12 minutes, then 350F for 8 minutes! Enjoy!
Notes
This post may contain affiliate links. Please read our disclosure policy.
