Gluten Free Dairy Free Banana Bread (Healthy & Moist)

One thing I learned about my husband pretty quickly when we got married, is his obsession with banana bread and banana cake. So I learned very quickly how to make his favorite recipe. However, when we both had to go gluten free due to our autoimmune conditions I was committed to figuring out how to make the best gluten free and dairy free banana bread. After multiple iterations I think I have the best recipe out there.

If you love classic banana bread but need something a little more nourishing and gentler on your body, this dairy free gluten free banana bread is truly the best. It’s moist, lightly sweetened, and packed with wholesome ingredients that make it perfect for breakfast, snacks, or even dessert. Whether this is your first time baking gluten-free bread or you’re always testing new recipes, this one delivers good results every time.

This loaf has the familiar comfort of regular banana bread, but with simple ingredients, less sugar, natural sweetener, and no refined flour or dairy. It’s one of those quick breads that feels nostalgic yet nourishing—and honestly, it might become one of your favorite recipes.

Why You’ll Love This Recipe

• Naturally dairy and gluten free banana bread
• Made with overripe bananas for bold banana flavor
• Uses maple syrup and coconut sugar instead of white sugar, brown sugar, or a full cup of sugar
• Easy enough for busy mornings, cozy enough for weekends
• A healthy banana bread recipe that doesn’t taste “healthy”

This recipe is also a good idea if you’re avoiding refined sugar, eating low FODMAP, or just trying to bake with more wholesome ingredients.

---

Ingredients (Simple & Nourishing)

Wet Ingredients

• 3 overripe bananas, mashed (add an extra banana if yours are small)
• 2 pasture-raised eggs, at room temperature
• ½ cup melted coconut oil (or softened butter if not dairy free)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• ¼ cup maple syrup

Dry Ingredients

• 2 cups gluten-free flour blend (I use Bob’s Red Mill gluten free 1-to-1 — my pick for the best gluten-free flour)
• ½ cup coconut sugar
• 1 scoop collagen powder (I use the brand Adapt Naturals)
• 1 tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt

Recipe notes: This recipe does not require xanthan gum if your gluten-free flour blend already contains it (most Bob’s Red Mill blends do). Always check your flour mix label for best results.

---

Optional Add-Ins & Variations

This base recipe works beautifully with:

• Chocolate chips (dairy-free if needed)
• Chopped walnuts or pecans
• A splash of almond milk
• Swapping a small portion of flour with almond flour, almond meal, oat flour, or coconut flour (note: too much can add additional cost and change texture)

For vegan versions, flax eggs can be used, and olive oil works well in place of coconut oil—just expect a slightly different flavor.

---

How to Make Dairy Free Gluten Free Banana Bread

Step 1: Prep

Preheat your oven temperature to 350°F (175°C). Prepare a greased loaf pan using coconut oil and parchment paper for easy removal.

Step 2: Mix Wet Ingredients

In a large bowl, mash the bananas using a fork or hand mixer. Add eggs, melted coconut oil, vanilla extract, maple syrup, and apple cider vinegar. Mix until smooth.

Step 3: Mix Dry Ingredients

In a separate bowl (a medium bowl works well), whisk together all dry ingredients: gluten-free flour, collagen (if using), baking soda, baking powder, salt, and coconut sugar.

Step 4: Combine

Pour the dry ingredients into the wet ingredients and gently fold until just combined. Avoid overmixing—too much flour movement can lead to dense bread. This is your banana bread batter.

Step 5: Rest the Batter

Let the batter rest for 10–15 minutes. This step is key for gluten-free bread and helps hydrate the flours for best results.

Step 6: Bake

Pour batter into your prepared pan and smooth the top of the loaf. Bake for 50–60 minutes, or until a toothpick comes out clean.

Cool slightly, then transfer the whole loaf to a wire rack.

Serving & Storage Tips

• Enjoy warm with butter or free butter
• Store wrapped in plastic wrap or in an airtight container
• Keeps well for 3–4 days at room temperature
• Freezes beautifully for meal prep

Ingredient Notes & Flour Talk (Because It Matters)

Not all gluten-free flours are the same. Some blends include unnecessary and unhealthy additives. This recipe was tested using Bob’s Red Mill, which consistently gives good quality texture without needing extra binders.

If you’re experimenting with flour blends, note that coconut flour and almond flour absorb moisture very differently. Too much can make the loaf dry.

Is This Banana Bread Healthy?

Compared to traditional banana bread recipes, this version:

• Uses less sugar
• Avoids refined sugar
• Is naturally a gluten-free dairy-free banana bread
• Fits well into many healthy lifestyles
• Incorporates Protein powder for added protein

Final Thoughts

This is one of those simple recipes that proves delicious gluten alternatives don’t need to be complicated. Whether you’re making it as part of your weekly baking, sharing it with friends, or posting it among your favorite gluten-free banana bread recipes, it’s a quick bread recipe you’ll come back to again and again.

⭐ Don’t forget to leave a star rating if you try it!

If you love this recipe, make sure to check out my gluten free pumpkin bread recipe!

This post may include affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you—thank you for supporting my kitchen and future recipes. 💛