September 20, 2019

The Best Gluten Free & Dairy Free Banana Bread

Believe it or not, this was my very first time making any kind of banana bread, period. Since going gluten free a few months ago to help my body to function the way it’s supposed to, I have been exchanging gluten ingredients of my favorite foods with gluten-free options and it has been a game changer.

One thing you may not know about me is that I HATE bananas. I will not eat a raw banana because of the texture. But I absolutely LOVE banana bread. Weird, I know. I was so thrilled to find this gluten free banana bread alternative recipe from Erin at Meaningful Eats. Erin has an abundance of gluten free recipes on her blog including other recipes focusing on dairy free, soy free, nut free, grain free, etc.

The recipe for this delicious gluten free banana bread from Meaningful Eats can be found HERE. As well as found below:

Ingredients

DRY INGREDIENTS:

OTHER:

  • 1/3 cup shortening or butterI use palm shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons almond milkor regular milk
  • 1 cup mashed ripe bananaabout 2-3 bananas
  • 1/2 cup chopped walnutspecans, blueberries or chocolate chips (optional)

Instructions

  • Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray.
  • In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.
  • In a large bowl, add the shortening and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
  • Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
  • Pour the batter into the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
  • Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.

I will more than likely have loaves of banana bread around the house for the foreseeable future (Lucky Jo). 😉 Enjoy!