Banana Bread: gluten, dairy, egg, nut, and soy free

One of the hardest gluten-egg-dairy free things for me to bake is bread. My breads with xanthum gum mixes come out … strange…too stretchy…. can’t bake, won’t bake… if you’ve had it happen to you, you know what I mean. Also, I don’t like the taste of the xanthum gum free mixes I’ve tried (I’m looking at you, pea protein).

After some trial and error- and throwing bread away- I have found a flour mix that results in sturdy, moist breakfast bread. Before now, I’ve only used it for blueberries, but I decided to try with bananas. Since fall is almost upon us, I hope to try pumpkin bread next.

This is actually the third try with this flour mixture. The first time, I took my blueberry bread recipe and simply subbed the applesauce with mashed banana. The resulting bread was delicious (and tasted great with vegan butter), but was not banana-y at all. Second round, I used white wine vinegar. Never doing that again.

Anyway, if this recipe looks familiar, it’s because it it the blueberry bread recipe doubled with just a couple ingredient changes- no flax seed or applesauce.

Be sure to check the notes at the bottom of this post (after the recipe) for tips and suggestions. Happy baking!

Banana Bread

  • Oven temp: 350
  • Baking time: 40-50
  • Prep time: 20 min.
  • Serves: 1 9×13 loaf easily cut into 32 squares

Dry Ingredients:

  • 1 c. Brown Rice flour
  • 2 c. Sweet Sorghum flour
  • 2 c. White Rice flour
  • 2/3 c. Coconut sugar
  • 2/3 c. Cane sugar
  • 8 tsp. Arrowroot flour/starch
  • 2 tsp. Xanthum gum
  • 4 tsp. Baking powder
  • 2 tsp. Baking soda
  • 2 tsp. Salt
  • 2 tsp. Cinnamon

Whisk the dry ingredients together and add:

  • 2 tsp. Vanilla extract
  • 4 tsp. Apple cider vinegar
  • 3 c. Mashed ripe bananas (I used 6 medium bananas)
  • 2 c. Coconut milk

Grease an 9×13 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)

Bake in preheated 350 F oven for 40-50 min. The bread will be sturdy and start to crack across the top when done.

Some notes

  • To make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.
  • The batter will not be pourable, but should be spreadable. Feel free to add dashes of milk/creamer if need to achieve this consistency.

Enjoy this delicious, moist, banana-y breakfast treat!

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