Dairy-Free and Gluten-Free "Buttermilk" Banana Bread
Updated: Jul 11
Use up your ripe bananas and whip up this delicious dairy-free-gluten-free banana bread recipe! Jump to the recipe
Banana bread is one of my favorite things to bake. I use to be intimidated by it, but once I found out how easy it was to make, I never wanted to stop!
These were one of those recipes I didn't try making until I become gluten-free. Granted, I did try to make a gluten-version of this recipe after I learned but always revert back to the gluten-free version as it gets a lot of compliments. I even entered this recipe into a banana bread baking competition at work and won first place. The judges were so amazed to find out it was gluten-free and dairy-free. Just proof that things can taste great even with alternate ingredients!
One of my favorite things about this recipe, besides how quickly it comes together, is how experimental I can be with flavors and designs. After already testing my predictions that peanut butter and chocolate would go so perfectly in banana bread, I ventured from there by adding in different types of berries, different kinds of nut and seed butters, and even testing if I could cook a banana-half on top of the loaf.
The different banana bread flavors and designs...
After experimenting with different flavors, I even tried out making French Toast using banana bread slices. SPOILER ALERT: It was FANTASTIC! It was also a BIG hit during the Easter and Mother's Day bunches we hosted at our house. Let's just say, it has made it into our rotation of breakfast recipes we make often.
Our Banana Bread French Toast
Before we can get into French Toast-ing the banana bread, let's make a loaf of banana bread first. Happy baking and I look forward to seeing all your cool creations! Be sure to tell us about it by sending us an email here or tagging us on Instagram: @amandamacgregor_com
Our Dairy-Free-Gluten-Free "Buttermilk" Banana Bread Recipe
1 cup all-purpose flour, gluten-free or regular
¾ cups oat flour
1 teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon sea salt
½ cup unsalted dairy-free butter, at room temperature OR ½ cup oil (we use olive or sunflower oil)
1 cup of sugar, cane, date, or maple
2 large eggs OR ¼ cup organic applesauce
¼ cup homemade buttermilk
½ teaspoon vanilla extract and/or cinnamon
3 ripe bananas, mashed
1 cup of berries of your choice: blueberries, raspberries, strawberries, etc.
½ cup chocolate chips
½ cup nut or seed butter of your choice
If you are planning to use a nut or seed butter, you can eliminate the butter/oil ingredient above.
If you want to make the bread chocolate, use ½ cup unsweetened cocoa powder
Preheat the oven to 350° F. Coat the loaf pan with oil or line it with parchment paper.
In a large bowl, add the first 5 ingredients (up to sea salt) and mix well. Set the dry mixture aside temporarily.
In another bowl with an electric mixer or in a stand mixer with a paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 2 to 3 minutes. If you are using oil instead of butter, combine the sugar and oil until well incorporated.
Add in the eggs/applesauce, buttermilk, and vanilla/cinnamon and mix until well combined, before adding in the bananas. Beat in the bananas until completely mashed up and blended into the wet mixture.
Gradually add the flour mixture into the wet mixture at low speed, and mix until both mixtures are fully incorporated. If you are planning to make your loaf chocolate, add the cocoa powder during this step.
Once fully mixed, begin to fold in any of your add-ins.
Pour the batter into your prepared loaf pan and sprinkle the top with add-ons if desired.
Place into oven and bake for 30-45 minutes, or until a tester inserted in the center comes out clean. Let the banana bread cool for about 15 minutes before removing it from the pan. Let the bread cool completely before slicing into it.