The Ultimate Gluten-Free Banana Bread




Slicing into a loaf of gluten-free dairy-free banana bread

What do Britney Spears, Back to the Future, and banana bread have in common? They’re all undeniable National Treasures. And not to be dramatic, but this gluten-free banana bread might be the be-all, end-all of banana bread: tender, moist, perfectly sweet, and undetectably gluten-free (seriously!). 

It requires simple ingredients and methods, and all the magic happens in just 1 bowl. What are you waiting for?! Let’s bake!

Eggs, bananas, almond flour, gluten-free flour blend, cane sugar, walnuts, dairy-free butter, baking soda, baking powder, vanilla, salt, and coconut yogurt

How to Make the BEST Gluten-Free, Dairy-Free Banana Bread

For a moist, fluffy, and delightfully banana-filled result, this banana bread starts off with a combination of mashed ripe bananas and eggs. Then cane sugar, coconut yogurt, melted dairy-free butter, and vanilla extract join in for sweetness and added moisture.

Mashed banana and eggs in a bowl

The dry ingredients come next, and we keep it simple! Almond flour and our gluten-free flour blend combine to create a loaf that could fool even the most astute gluten-lover. Wondering about our DIY blend? It also works in this recipe, but the loaf is just a bit more moist and not quite as fluffy. Still very good!

Stirring together the wet and dry ingredients

The remaining ingredients include baking powder + baking soda for lift, sea salt for flavor, and chopped raw walnuts for a classic, nutty loaf. After transferring the batter to a prepared loaf pan, an (optional) topping of sugar and finely chopped walnuts adds a sweet and sparkly touch. Why not!?

Sprinkling chopped pecans and cane sugar over the loaf


How Ripe Should Bananas be for Banana Bread?

The perfect balance of sweetness and banana flavor comes from a very spotty, semi-soft banana. The peel shouldn’t have any green left, but it’s best if it’s not bruised or blackened either. Too ripe can add too much sweetness, while underripe means the banana flavor won’t be strong enough.

How to Store Banana Bread

Once fully cooled, banana bread keeps best in a sealed container or plastic bag stored at room temperature.

How Long Does it Last?

Depending on humidity, banana bread will keep at room temperature for up to 2-3 days. After that, we recommend transferring to the refrigerator for up to another 2-3 days.

How to Freeze Banana Bread

Banana bread can be frozen as a whole loaf, thawed in the refrigerator, and then sliced when ready to enjoy. It can also be sliced before freezing, and if you want to enjoy one slice at a time, you can place parchment or wax paper between the slices for effortless enjoyment!

How to Reheat Banana Bread

Banana bread can be reheated in the oven (3-5 minutes at 350 F) or in the microwave, toaster oven, or toaster (our favorite!).

Partially sliced loaf of gluten-free dairy-free banana bread

We think you’ll LOVE this banana bread! It’s:

Perfectly sweet
Undetectably gluten-free
& SO classic!

Banana bread is the perfect way to use up any quickly ripening bananas on your counter and makes a delicious treat for brunch, dessert, or snacking.

More Gluten-Free Quick Breads

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Hands holding a slice of banana walnut bread to show the texture

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 (Slices)

Course Brunch, Dessert, Snack

Cuisine Dairy-Free, Gluten-Free

Freezer Friendly 1 month

Does it keep? 2-3 Days


  • 2 medium ripe bananas
  • 3 large eggs*
  • 1/2 cup dairy-free butter, melted (we like Miyoko’s)
  • 1/3 cup coconut yogurt (for store-bought, we like Culina or CocoJune)
  • 1 Tbsp vanilla extract
  • 2/3 cup organic cane sugar (or sub coconut sugar*)
  • 1 ½ cups Minimalist Baker Gluten-Free Flour Blend (or DIY* // all-purpose flour would also work if not GF)
  • 1 ½ cup almond flour (we like Wellbee’s)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup raw walnuts, finely chopped

TOPPING optional

  • 1/4 cup raw walnuts, very finely chopped
  • 2 Tbsp cane sugar
  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper.

  • TOPPING (optional): In a small bowl, combine the very finely chopped walnuts and 2 Tbsp cane sugar. Set aside.

  • Mash the ripe bananas in a medium mixing bowl (we like to leave some larger lumps of banana for added texture). Add the eggs and mix well, then add the melted butter, coconut yogurt, vanilla, and cane sugar and mix until well combined.

  • Add the gluten-free flour blend and almond flour and mix well. Finally, add the baking powder, baking soda, salt, and chopped walnuts and mix once more.

  • Pour the batter into the prepared loaf pan and sprinkle the optional topping over the batter evenly. Bake for 55-65 minutes, or until a toothpick (or skewer) inserted into the center comes out clean. The top of the bread may crack, which is fine!

  • Let the bread cool completely (2-3 hours, or overnight) before slicing and serving. Serve with butter and honey or as is. Store leftovers in a sealed container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat in the oven or toaster.

*We tested this recipe with flax eggs in place of the eggs and it worked, though the result is much more dense and moist.
*Coconut sugar works in place of cane sugar, but it’s a bit more moist and not as sweet.
*We tested this recipe with our DIY Gluten-Free Flour Blend and it works well as a 1:1 replacement for the Minimalist Baker Gluten-Free Flour Blend, but it creates a loaf that’s slightly more moist.
*This recipe can be made into muffins (~14-16 muffins) and baked for 25-30 minutes until golden brown and a toothpick (or skewer) inserted into the center comes out clean.
*Nutrition information is a rough estimate calculated with CocoJune coconut yogurt and without optional ingredients.

Serving: 1 slice Calories: 427 Carbohydrates: 56 g Protein: 8 g Fat: 26.3 g Saturated Fat: 9.4 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 6.9 g Trans Fat: 0 g Cholesterol: 56 mg Sodium: 307 mg Potassium: 328 mg Fiber: 3.9 g Sugar: 17.7 g Vitamin A: 78 IU Vitamin C: 2 mg Calcium: 122 mg Iron: 2 mg


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