I’ve Never Made Gluten-Free, Dairy-Free Banana Bread This Delicious!

It’s been a long, long while since I’ve stuck a recipe up here.

But I want to make sure I remember this one, and that it doesn’t get lost in the shuffle. Because it was so quick to make, and so delightfully easy, and so deliciously lovely, that I want to come back to this recipe every time. And so here we are. A sweet-but-not-too-sweet, moist, crunchy-crusted banana bread with fatty coconut and the spice of cinnamon, clove, and nutmeg that rose and crackled and popped outta the pan.

Make and report back, please.

The Dusty Baker - Very Best Gluten-Free Dairy-Free Banana Bread2

Gluten-Free, Dairy-Free Banana Bread

  • Servings: 12
  • Difficulty: Easy
  • Print


This is a simple, super-moist bread with some extra oomph of nutty fat from the coconut — a recipe based on the awesomness of Stellar Parks on Serious Eats. Use bananas that are overripe but not watery or mushy — there’s enough moisture in this with the coconut milk (which the flax helps bind), and watery banana doesn’t do anyone good.

The sweetness and ripeness of the banana makes all breads taste slightly different, of course. As do the pans you use, weirdly enough. In my experience, no sweet ever comes out as good in a glass or metal pan as it does in a Pyrex, so that’s all I use. If you only have metal, don’t despair! Just make sure to line with parchment, grease liberally, and watch for browning and burning, as they pull heat differently.

And Stella uses nuts in hers — I don’t most of the time, for nut allergy-eater purposes (not mine, I love em). If you wanna add them, I vote toasted walnuts. Only 1/2 cup of them.

Ingredients and Process:

Preheat oven to 350dF

Grease a 10.5″ X 5.5″ ceramic load pan with coconut oil. If you don’t have a ceramic pan, line whatever you have with parchment and then oil it. If you have 9″ pans, grease some muffin pans, too, or use two loaf pans.

Mash together in a medium bowl:

  • 4 very ripe bananas (Mine weighed to 15oz)
  • 1 can coconut cream (if you can’t find it, use full-fat coconut milk)
  • 2 cold eggs

In the bowl of a standing mixer fixed with a paddle attachment, turn a few times to combine:

  • 4oz millet flour
  • 4oz brown rice flour
  • 5oz white rice flour
  • 1oz ground flax seed
  • 2oz tapioca starch
  • 1tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • 1tsp ground cinammon
  • 1/2 tsp ground clove
  • 1/4 tsp ground nutmeg (I eyeball this with about 6 swipes of a nut on a microplane)
  • 150g coconut sugar (yes, I switched from oz to grams, I dunno why I did this twice, I’m outta practice)


  • Add 3/4 cup of coconut oil to dry mix and combine until it’s just pulled together.

With the mixer running on low speed, add the mashed banana mixture and mix until just incorporated.

Fill into large loaf pan, split evenly into two 9″ pans, or fill one 9″ pan 3/4 full and distribute into muffin tins.

A large loaf will bake for about 90 minutes. Start checking muffins after 28 minutes, and smaller loaves after 60.

Let cool before turning out.

1 Comment

  1. alaska06 says:

    Welcome back!! I have missed you and was worried about you, too. So glad you are back!

Comments are closed.

%d bloggers like this: