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
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:
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Preheat oven to 350 degrees F, grease pan(s) and set aside.
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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.
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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.
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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.
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Fold in nuts.
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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:)
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Bake at 350 degrees F for 60-75 minutes, or until a toothpick inserted in center comes out clean.
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Allow to cool on baking rack for 15-20 minutes. Remove from pans and allow to cool completely on racks.
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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
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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.
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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.
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This bread also makes a wonderful gift idea.
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Participating in: [Gluten Free] Weekly Meal Plan, Homestead Barn Hop, Make Ahead Meals for Busy Moms, ‘Made From Scratch’ Monday, My Meatless Mondays, Recipe Box Linky, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten Free Wednesdays, Allergy-Free Wednesdays, Allergy Friendly Friday,
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Tagged: Baking, banana, banana nut bread, Bread, dairy free, frugal, gluten and dairy free, Gluten free, gluten intolerance, Gluten intolerant, recipe, Recipes
My very favorite bread and now you’ve made it even better! I can’t tolerate gluten or dairy. Thanks for the awesome recipe!
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
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.
Welcome Chef Willian! I hope that you enjoy it
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.
Caryn, looking forward to hearing how it goes
It’s so very easy to put together, and really worth it!
Wow, that looks great! A really nice rise.
Your bread looks amazing! Thanks for sharing your recipe with the Hearth and Soul Hop. I’ve pinned it to my Pinterest board.
Thank you for pinning Alea
I looks good, and tastes even better! You would never know it is gluten and dairy free 