Best 2 Gluten Free Dairy Free Banana Bread Recipes

Gluten-free and dairy-free diets have become increasingly popular in recent years, and baking delicious treats that adhere to these dietary restrictions can be a challenge. However, with a few simple substitutions, it's possible to create gluten-free and dairy-free versions of classic recipes like banana bread. These modified recipes not only cater to individuals with certain dietary sensitivities or allergies, but they also offer a healthier and allergen-friendly alternative to traditional banana bread, making them a great option for those seeking a healthier lifestyle.

Let's cook with our recipes!

GLUTEN-FREE DAIRY-FREE BANANA BREAD

Gluten-Free Dairy-Free Banana Bread image

Try this delicious variation of a fabulous banana bread that is both gluten free and non-dairy! Your guests won't even taste the difference.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 9

Ingredients

2/3 cup sugar
3 tablespoons coconut oil, melted
2 eggs
1 1/2 cups mashed ripe bananas (3 medium)
1/3 cup original almond milk
2 cups gluten free all-purpose rice flour blend
3/4 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt

Steps:

Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 15 g, TransFat 0 g

BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD

Best Gluten /Dairy/ Egg Free Banana Bread image

This is a modification of my favorite regular banana bread from my "Home Baking" cookbook. I made it gluten free and Dairy free so my nephew could eat it and it turned out GREAT! My kids, who don't usually like my G.F. food actually told me this was the best banana bread they had ever eaten, even before they knew it was G.F. I used my own mixture of G.F. flour which I will put in a note at the end of the recipe or you can make up your own. Happy eating!

Provided by Chef Q in Oregon

Categories Lactose Free

Time 1h

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups gluten free flour
1 teaspoon baking soda
1/2 tablespoon xanthan gum
1 teaspoon salt
2/3 cup sugar
4 bananas, very ripe, I used frozen then thawed with juice
1 teaspoon pumpkin spice
1 tablespoon vanilla
1/2 cup rice milk, vanilla
3 tablespoons coffee, liquer or 3 tablespoons dark rum
1/4 teaspoon rice vinegar

Steps:

Pre-heat oven to 375.
spray bread pan with a cooking spray or coat with oil.
combine dry ingredients in a bowl.
In a blender, blend the wet ingredients.
In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.

Nutrition Facts : Calories 258, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 58.9, Fiber 2.5, Sugar 24.2, Protein 4.3

Tips:

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
Don't overmix the batter: Overmixing can make your banana bread tough. Mix just until the ingredients are combined.
Bake at a moderate temperature: Baking banana bread at a moderate temperature (350°F) will help it to rise evenly and prevent it from overcooking.
Check for doneness: Insert a toothpick into the center of the banana bread. If it comes out clean, the bread is done.
Let cool before slicing: Allow the banana bread to cool completely before slicing it. This will help it to hold its shape.

Conclusion:

Gluten-free, dairy-free banana bread is a delicious and nutritious treat that can be enjoyed by people with food allergies or sensitivities. It is also a great option for those who are looking for a healthier alternative to traditional banana bread. With its moist texture, sweet flavor, and nutritious ingredients, this banana bread is sure to be a hit with everyone who tries it.