Nikki's Gluten-Free and Dairy-Free Banana Bread
My family LOVES this banana bread recipe! It's soft, moist, and bursting with natural banana flavor with a secret ingredient: applesauce! You can add fruits, nuts, coconut, chocolate chips, & more! Plus, you can make the BEST super dome bakery-style muffins! Gluten-free and Dairy-Free
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
Our favs are plain, blueberry banana, & coconut chocolate chip banana!
Gluten-free: we like Pamela’s GF Flour Blend & add just a smidge more of applesauce.
Freezing: Let the loaves cool, wrap in plastic wrap then foil, & freeze. They’ll stay good for months in the freezer + it’s always nice to have a loaf ready, esp for busy school mornings! Just take a loaf out the night before to thaw. Muffins freeze great in ziplocs bags too!
No food allergies? Just leave out the psyllium husk & use all-purpose flour instead!
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