Dairy Free & Gluten Free Banana Bread (Healthy & Moist(
If you love classic banana bread but need something a little gentler on your body, this dairy free and gluten free banana bread is truly the delicious. It’s moist, lightly sweetened, and packed with wholesome ingredients that make it perfect for dessert, snacks, or even a breakfast add on.
Ingredients
Wet Ingredients
- 3 large over ripe bananas mashed
- 2 pasture raised eggs at room temperature
- 1/2 cup melted coconut oil or softened butter if not dairy free
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar to help it rise
- 1/4 cup maple syrup
Dry Ingredients
- 1/2 cup coconut sugar
- 2 cups gluten-free flour blend I use Bob's Red Mill 1 to 1
- 1 scoop collagen powder I use the Brand Adapt Naturals
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven temperature to 350°F (175°C). Prepare a greased loaf pan using coconut oil or butter and parchment paper for easy removal.
- In a large bowl, mash the bananas using a fork or hand mixer. Add eggs, melted coconut, vanilla extract, maple syrup, and apple cider vinegar. Mix until smooth3 large over ripe bananas, 2 pasture raised eggs, 1/2 cup melted coconut oil, 1 tsp vanilla extract, 1 tsp apple cider vinegar, 1/4 cup maple syrup
- In a separate bowl whisk together all of the dry ingredients: gluten free flour, coconut sugar, collagen, baking soda, baking powder, and salt1/2 cup coconut sugar, 2 cups gluten-free flour blend, 1 scoop collagen powder, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt
- Pour the dry ingredients into the wet ingredients and gently fold until just combined. Avoid over mixing as this can lead to a dense bread.
- Let the batter rest for 10-15 minutes. This step is key for gluten-free bread as it helps to hydrate the flour.
- Pour the batter into your prepared loaf pan and smooth the top of the loaf. Bake for 50-60 minutes or until a toothpick comes out clean.
Tried this recipe?Let us know how it was!