Gluten and Dairy Free Banana Nut Bread

Imagine the aroma of banana nut bread filling your home while this lovely loaf of bread is baking.  Imagine slicing a warm loaf, and the delicate blend of flavors tempting your taste buds as you take your first bite.  Now, imagine that it is gluten and dairy free!  It doesn’t get much better than that!

Gluten and Dairy Free Banana Nut Bread

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 20-24 slices
  • Difficulty: easy

Ingredients:

  • 1 3/4 cups Sweet White Rice Flour Blend
  • 1 tsp Xanthum Gum
  • 2/3 cup Sugar
  • 2 tsp gluten free baking powder
  • 1/2 tsp sea salt
  • 1 cup pureed, or mashed, very ripe banana
  • 1/3 cup vegan butter or shortening
  • 2 Tbsp Almond Milk
  • 2 eggs
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 x 4 x 2 loaf pan, greased

Directions:

  1. Preheat oven to 350 degrees F, grease pan(s) and set aside.

  2. Combine all dry ingredients except for Xanthum gum, using only 1 cup of the Sweet White Rice Flour Blend in a large bowl.  Whisk together.

  3. Add the pureed, or mashed, banana; vegan butter or margarine; and Almond milk.  With an electric mixer, beat on low speed until blended and then on high speed for 2 minutes.

  4. Add eggs and the 3/4 cup of flour blend and beat on medium speed until mixed well.  Add Xanthum Gum at the very end of mixing.  If you mix too long, your batter will get thick and gummy.

  5. Fold in nuts.

  6. Pour into prepared pan(s).  Whenever I make this recipe, I double it for two loaves so that I have some left over to put into the freezer:)

  7. Bake at 350 degrees F for 60-75 minutes, or until a toothpick inserted in center comes out clean.

  8. Allow to cool on baking rack for 15-20 minutes.  Remove from pans and allow to cool completely on racks.

  9. Get yourself ready to taste some of the best gluten and dairy free banana bread ever! [We couldn't wait and I sliced several pieces before it was cool :) ]

  10. Slice and cool completely.  Serve on a serving tray and cover to store.  This banana nut bread will stay moist for a little over a week if covered with cellophane.

  11. If you baked two loaves, slice one and put it in the freezer.  It can be frozen as a whole loaf, but slicing it allows me to take out what I want to serve instead of having to take out the whole loaf.  I place waxed paper between each layer in a freezer bag.  Banana Nut bread will usually last well into a year when frozen this way.

  12. This bread also makes a wonderful gift idea.

  13. Participating in:  [Gluten Free] Weekly Meal PlanHomestead Barn HopMake Ahead Meals for Busy Moms‘Made From Scratch’ MondayMy Meatless Mondays,  Recipe Box LinkyTempt My Tummy TuesdayTotally Tasty Tuesdays,  Slightly Indulgent TuesdayHearth and Soul Blog Hop,  Gluten Free WednesdaysAllergy-Free Wednesdays,  Allergy Friendly Friday,

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Comments: 16

  1. Victoria January 8, 2013 at 9:01 am Reply

    My very favorite bread and now you’ve made it even better! I can’t tolerate gluten or dairy. Thanks for the awesome recipe!

    • Mary January 8, 2013 at 9:39 am Reply

      Victoria, I hope that you enjoy it as much as we did! I especially love it warmed up in the early morning with a cup of coffee :)

  2. Chef William January 8, 2013 at 12:08 pm Reply

    We love our banana bread. This one looks so good I am sure with our family it won’t last a week. We are cutting way back on dairy so this recipe will replace the old banana bread recipe I have been using. Thanks for sharing..and the pictures are great.

    • Mary January 8, 2013 at 6:58 pm Reply

      Welcome Chef Willian! I hope that you enjoy it :)

  3. Caryn@healthy-family.org January 8, 2013 at 2:41 pm Reply

    Mary,
    I love it. So simple. No funny flours to add. When Our bananas get spotty I’m going to make this. I’ll let you know how it goes.

    • Mary January 8, 2013 at 6:57 pm Reply

      Caryn, looking forward to hearing how it goes :) It’s so very easy to put together, and really worth it!

  4. Wow, that looks great! A really nice rise.

  5. Alea @ Premeditated Leftovers January 15, 2013 at 2:10 am Reply

    Your bread looks amazing! Thanks for sharing your recipe with the Hearth and Soul Hop. I’ve pinned it to my Pinterest board.

    • Mary January 15, 2013 at 8:01 am Reply

      Thank you for pinning Alea :) I looks good, and tastes even better! You would never know it is gluten and dairy free :D

  6. Savannah Fritts July 24, 2013 at 12:13 am Reply

    Before GF DF, I LOVED to bake!! I gave up trying to bake alternatively about a year ago because the food never tasted the same or texture turned out weird. I don’t know what got into me but I decided to give it another shot with this recipe. THANK YOU THANK YOU!! I made 3 loaves tonight. Absolutely delightful, this accomplishment brings tears to my eyes because I feel like I have a piece of me back. Thank you for the little tips too. I am sure they are the key to making the bread just right.

    • Mary August 18, 2013 at 2:46 pm Reply

      Savannah, I am so happy to hear that you enjoyed it! It sometimes takes a little longer, but once you get the baking under your belt, it will seem like you’ve baked this way all your life :) Thank you for your visit!

      • Savannah Fritts August 23, 2013 at 7:46 pm Reply

        The loaves I made were about half the height of yours, any troubleshooting tips?

        • Mary August 31, 2013 at 9:46 am Reply

          Savannah, did you mix the Sweet White Rice Blend exactly as directed? Working with gluten-free flours and being successful is all dependent on the ratios of the flours used. I’m sure humidity could possibly come into play as well. I’m usually making this in the winter, therefore having very little humidity. Otherwise, I have no idea why it didn’t raise. Was it completely baked all the way through? Did it still have a good taste?

  7. Sue October 11, 2013 at 2:55 pm Reply

    Can I use brown rice flour instead?

    • Mary November 1, 2013 at 12:47 pm Reply

      The flour mixture in anything gluten free is very important. The mixture that I give the link to on my site has been tested in several recipes and holds up; the ratios are correct. Using just brown rice flour, or in place of other white rice, or sweet rice, will not work. Sorry :(

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