Gluten Free Banana Bread – Dairy Free & Sugar Free!

Gluten Free Banana Bread – Dairy Free & Sugar Free!

This is one of those heavenly recipes that gives rise to a fluffy, bouncy, moist gluten free banana bread. What makes ours special? It’s totally dairy free and sugar free.

I embarked upon this recipe when I was on a very restricted diet due to some health concerns I was having. Although I generally avoided dairy and sugar (when my self-control was intact, that is), I had never been a gluten free advocate. My motto: “Gluten until proven intolerant.” In this scenario however, I had decided to play it safe.

So aside from being fluffy, bouncy, moist and delicious, what’s the second best thing about our gluten free banana bread? You only need a few ingredients, and it’s an absolute synch to make – you can even make it on your stovetop! I did this the first time I made it, as I was living in Bali and had no oven, but it still turned out perfect! I’ve included the stovetop instructions below as well 🙂

So let’s get to what we’re all thinking….delicious, healthy, everything-free banana bread……what’s the catch here? You caught me. There is a big one. It’s so delicious that the first time I made it, I ate the whole loaf. Seriously. And as you can guess, eating a whole loaf of anything in one sitting renders it pretty unhealthy. Essentially, this banana bread challenges your self-control. So here’s my warning: try it if you dare.

What you’ll need for your gluten free banana bread:

– 2 cups rice flour (white or brown, depending on how healthy you’re pretending to be that day)

– ½ tsp cinnamon, or to taste

– ¼ tsp nutmeg

– 1 tablespoon instant yeast

– 2 large or 3 medium overripe bananas

– ¼ cup coconut oil + extra for greasing the pan (I used extra virgin organic, but any will do)

– ½ cup water

– 1 teaspoon vanilla extract OR 1 tablespoon lemon juice (choose whichever you like depending on the flavor you prefer!)



– Chocolate chips, or for a healthier option, add some of our 2 minute homemade dark chocolate chunks

– Chopped walnuts, pecans, or almonds

– Seeds of any kind

– Raisins or sultanas


Baking Instructions:

  1. Preheat oven to 350F.
  2. In a mixing bowl, stir together the rice flour, yeast, and spices.
  3. In a separate bowl, use either an electric mixer or a fork to mash up the bananas. Continue mashing and stirring them until they turn into a thick liquid. Try and beat out most of the lumps, so the sweetness of the bananas can spread evenly within the bread.
  4. Add the bananas and the remaining liquid ingredients to the mixing bowl, and stir everything together. This is best done using a fork, as the mixture will be quite thick and sticky.
  5. Spread the mixture evenly into a coconut-oil-greased baking pan, or dispense it into muffin tins to make banana bread muffins.
  6. Bake for 10-15 minutes or until the bread has risen and a toothpick can be inserted into the center and come out clean.
  7. Remove the bread from the baking tray and let cool for 15 minutes before serving.


Stovetop Instructions:

  1. Follow the same instructions as above for mixing the ingredients together.
  2. Grease the sides of a saucepan with coconut oil and spread the mixture evenly in the saucepan.
  3. Cover the saucepan with a lid and turn the oven on very low, letting the bread rise for approximately 10 minutes, or until a toothpick can be inserted into the center and come out clean.
  4. Remove the bread from the saucepan and let the bread cool for 15 minutes before serving.


Enjoy! And may the self-control be ever in your favor…

Perhaps try some of our other gluten free desserts, such as the gluten free pie with banana filling!

Author Photo

Anita Tee

My name is Anita Tee. I'm a nutritional scientist who specializes in histamine intolerance. I hold a Master of Science in Personalized Nutrition and a Bachelor of Science in Human Biology and Psychology.For the past ten years, I have used my experience in nutritional and medical health sciences to create a scientifically backed, natural approach to healthcare that relies 100% on evidence-based research.As I previously suffered from - and overcame - histamine intolerance, my focus is to increase recognition and expand the available resources and protocols available for resolving this particular disorder. To date, I have helped over 4,000 individuals fully resolve or better manage their histamine intolerance symptoms.

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