Gluten-Free Dairy-Free Banana Bread

A moist, fluffy Gluten-Free Dairy-Free Banana Bread naturally sweetened with ripe bananas and coconut sugar.

Simple, comforting, and irresistibly soft, this recipe brings classic home-baked goodness to your kitchen — without gluten or dairy.

This banana bread is the perfect balance of sweetness and warmth, filled with the natural caramel notes of ripe bananas and a hint of cinnamon. Whether enjoyed warm from the oven or toasted the next day, it’s the kind of bake that fills your home with a cosy aroma and makes everyone ask for seconds. It’s easy to make, free from refined dairy, and ideal for breakfast, snacks, or dessert.

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 10 slices

Ingredients

• 3 large ripe bananas (about 350g peeled weight)

• 2 large eggs

• 80ml melted coconut oil

• 75g coconut sugar or light brown sugar

• 1 tsp vanilla extract

• 180g gluten-free self-raising flour

• ½ tsp bicarbonate of soda

• ½ tsp cinnamon

• Pinch of salt

Directions

1. Preheat oven to 180°C (160°C fan). Grease and line a 2lb loaf tin.

2. Mash bananas in a large bowl until smooth.

3. Whisk in eggs, coconut oil, sugar, and vanilla extract.

4. Add flour, bicarbonate of soda, cinnamon, and salt. Mix until just combined.

5. Pour batter into the prepared tin and smooth the top.

6. Bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean.

7. Cool in the tin for 10 minutes, then transfer to a wire rack.

Store covered at room temperature for up to three days. It’s even better toasted with a spread of dairy-free butter — my go-to comfort bake.

If you loved this, try my Lasagna or for another tasty dinner Meatloaf

What Makes This Gluten Free Dairy Free Banana Bread Special

This Gluten-Free Dairy-Free Banana Bread is everything you love about the classic recipe — soft, moist, and full of banana flavour — but made completely allergy-friendly. Using ripe bananas as the natural sweetener gives it that rich, caramelised taste while keeping it beautifully moist. The coconut oil replaces butter for a soft crumb and subtle tropical note, and the coconut sugar adds depth without making it overly sweet. It’s an easy, one-bowl recipe that always turns out perfectly, even for beginner bakers.

Serving Suggestions

Enjoy this banana bread warm with a smear of almond butter, dairy-free spread, or a drizzle of maple syrup. It’s also delicious toasted and topped with sliced bananas or berries for a quick breakfast. For dessert, pair it with dairy-free ice cream or a dollop of coconut yoghurt. You can even turn it into banana bread French toast by dipping slices in plant milk and pan-frying — it’s heavenly for weekend brunch.

Storage & Freezing Tips

Store your banana bread in an airtight container at room temperature for up to three days, or in the fridge for up to five. To keep it moist, wrap it in parchment paper before sealing. For longer storage, slice and freeze it in portions for up to two months. Reheat in the microwave or toaster straight from frozen — it tastes just as soft and freshly baked.

Optional Tips & Variations

• Add 50g chopped walnuts or dairy-free chocolate chips for extra texture.

• Serve warm with a spread of almond butter or a drizzle of honey.

• For a tropical twist, mix in shredded coconut or diced pineapple.

• Use overripe bananas — the darker the skins, the sweeter the flavour.

• Sprinkle demerara sugar on top before baking for a golden, crunchy crust.