Recipe: Gluten free Banana Bread (and dairy/egg free)

Banana bread

Banana bread is such a forgiving thing to make. It lends itself to so many variations and additions. It also lends itself to omissions! Like eggs. I’m not vegan, but sometimes I like to bake without eggs when I am running low on eggs or just simply don’t have any!

mini banana bread loaves

what makes a good banana bread

  • It needs to cut well and not fall apart.
  • Banana bread needs to be moist but not gluggy.
  • It should also be packed with flavor like cinnamon
  • It should have some sweetness without being over overpoweringly sweet.

about this recipe

This recipe is made using gluten free flour. Make sure your flour mix contains at least one starch and one rice flour as well as added xanthan gum. The recipe also contains a bit of coconut flour and desiccated coconut of which add to the texture and taste. I used almond milk but you could use any type of milk. I used olive oil, but you could use coconut oil or another oil like avocado oil or a vegetable oil. Make sure your bananas are over ripe. You know the kind where the skin goes black and they are just starting to turn. Don’t use bananas that are beyond this stage (the gross slimy, bubbly kind…ewww. This will make your bread taste off).

Gluten/egg/dairy free banana bread

  • Servings: 8
  • Difficulty: easy
  • Rating: ******
  • Print

Delicious gluten free banana bread by


*250g Gluten free flour (with xanthan gum, add 1 tsp if your mix does not contain)

*50g coconut flour

*250ml milk of choice (I used almond)

*1 tsp ground cinnamon

*1 tsp all spice

*1 tsp baking powder

*40ml oil

*1/4 tsp salt

*120g coconut sugar

*20g desiccated coconut

*4 mashed bananas


1. Preheat your oven to 180° c.

2. In a large bowl sieve the flours, baking powder and salt.

3. Add the coconut, sugar and spices.

4. In a separate bowl, add the milk and oil and whisk until just combined.

5. Mash the bananas on a plate.

5. Add the liquid and mashed bananas to the flour mix and mix with a wooden spoon until it comes together.

6. Grease an 8-hole mini loaf tin with butter or 1 standard loaf tin with butter and grease proof paper.

7. Spoon the mixture evenly into the mini loaf tin or large tin and level the tops.

8. Bake 30min for mini loaves and 50 min for 1 large loaf.

9. Remove from the oven and allow to cool for 10 minutes in the tins before removing and cooling on a tray

10. Once cooled, wrap individually and store in an air tight container.


They make great little foodie gifts wrapped in brown wax paper and tied with string.

Published by Bonnie

Hello. My name is Bonnie. Welcome to my page. I have been an avid baker for about 20 years. Of those years, seven have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two children. My husband and son are not gluten intolerant but my daughter is. She has also been the motivation for persevering in creating recipes we both can enjoy. My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my Instagram page. (@bonniesGFbakery) Please feel free to follow me there. Located in Somerset West, Western cape, South Africa. I deliver to the Helderberg basin area which includes Somerset West, Gordans Bay and Strand.

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