Gluten-Free Dairy-Free Banana Bread
Healthy gluten-free dairy-free banana bread is simple to make and so delicious! Moist, classic banana bread that is easy to make homemade.
Servings 12 slices
Calories 233kcal
Equipment
- bread pan
- coconut oil spray
Ingredients
- 2 cups gluten free flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut sugar
- ¼ cup coconut oil softened
- 3 ripe bananas mashed
- ⅓ cup dairy free yogurt
- 2 regular eggs
- 1 teaspoon pure vanilla extract
- ¼ cup mini chocolate chips
Instructions
Loaf Instructions
- Preheat oven to 350F. Prepare a bread pan with a piece of parchment paper fitted like a sling. Spray with coconut oil spray.
- To a medium bowl add flour, baking soda, and salt. Stir with a whisk and set aside.2 cups gluten free flour, ¾ teaspoon baking soda, ½ teaspoon salt
- Add coconut sugar and coconut oil in a large bowl and whisk until well blended. Add eggs one at a time and whisk well. Add in the bananas, yogurt, and vanilla. Whisk until blended.1 cup coconut sugar, ¼ cup coconut oil, 3 ripe bananas, ⅓ cup dairy free yogurt, 2 regular eggs, 1 teaspoon pure vanilla extract
- Add the dry ingredient mix in 3 parts, until just blended. Stir in chocolate chips or other add-ins if you are using. Spoon the batter into the prepared bread pan.¼ cup mini chocolate chips
- Bake at 350F for 55-60 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan then lift the parchment sling out to fully cool on a cooling rack.
Muffin Instructions
- Preheat oven to 425F. Line a muffin tin with baking cups and spray them with coconut oil spray.
- Follow recipe above for mixing instructions.
- Use an ice cream scoop to evenly portion out 12 muffins into the muffin tin.
- Bake at 425F for 5 minutes. Reduce heat to 350F and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool in pan before eating.
Notes
For the best flavor and texture, store on the countertop in an airtight container for up to 4 days. May also be refrigerated, however, it may dry out.
Freeze the entire loaf or cut it into slices and freeze by the slice. Wrap it securely in foil and then place it in a freezer-proof container for up to 4 months.
Use a metal loaf pan rather than a ceramic loaf pan for more even baking.
Nutrition
Serving: 1slice | Calories: 233kcal | Carbohydrates: 29.8g | Protein: 4.3g | Fat: 6.3g
