Dairy-Free and Gluten-Free "Buttermilk" Banana Bread

Updated: Aug 27

Dairy-Free and Gluten-Free "Buttermilk" Banana Bread - Amanda MacGregor - Joseph Centineo - Food allergy recipes


  • 1 3/4 cups oat flour (or all-purpose flour, gluten-free or regular)

  • 1 1/8 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, at room temperature OR 1/2 cup oil, olive, or sunflower

  • 1 cup of sugar, cane, date, or maple

  • 2 large eggs OR 1/4 cup applesauce

  • 1/4 cup homemade buttermilk

  • 1/2 teaspoon vanilla extract

  • 3 ripe bananas, mashed

  • 1 cup berries of your choice! (blueberries, raspberries, strawberries, etc)

  • *optional* If you want to make the bread chocolate, add 1/2 cup unsweetened cocoa powder


  1. Preheat oven to 350 degrees F. Lightly coat the loaf pan with oil or line with parchment paper.

  2. In a large bowl, combine flour, baking soda, and salt; set aside.

  3. In the bowl with an electric mixer or in a stand mixer, beat butter and sugar on medium-high until light and fluffy, about 2 to 3 minutes. If you are using oil instead of butter, begin to combine the sugar and oil with the flour, baking soda, and salt mixture.

  4. Beat in eggs, buttermilk, and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture in at low speed, if you haven't done it earlier, beating just until incorporated.

  5. Add the cocoa in at this point, if you are using it.

  6. Add berries and gently toss to combine.

  7. Scoop the batter evenly into the loaf pan. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

  8. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

Different Banana Bread flavors and designs

For the pumpkin bread recipe: https://www.amandamacgregor.com/post/2017/10/10/pumpkin-bread


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