Gluten-Free Dairy-Free Banana Bread Recipe
This is an adapted recipe made to be gluten-free and dairy-free, as well as using coconut sugar in place of white sugar.
Servings 5 Small loaves
Calories 1071kcal
Ingredients
- 4-5 each Ripe bananas
- 16 oz Organic Coconut sugar
- 4 oz Organic Coconut Oil
- 6 oz Organic Avocado Oil
- 3 each Organic Eggs
- 1.5 tsp Baking Soda
- 1.5 tsp Baking Power
- 1.5 tsp Salt
- 1.5 tsp Ground Cinnamon
- 16 oz King Arthur Gluten-Free All-Purpose Flour
- 1.5 tsp Vanilla extract
- 6 oz Unsweetened Almond milk (or soy, coconut, oat)
- 2 tsp Organic Raw Apple Cider Vinegar
Instructions
- Weigh out all ingredients
- Pre-heat oven to 325 (or 350 if your oven runs cold)
- Peel and mash/blend bananas and set aside
- Mix together the sugar and oils in the stand mixer with the paddle
- Slowly add eggs and scrap down
- Add mashed bananas and scrape down
- Alternate adding dry ingredients & liquids in three parts, scraping after each addition
- Oil or line pans/tins
- Portion batter into tins - fill roughly half way
- Bake muffins for 15-20 minutes depending on your oven
- Bake loaves 30-60 minutes depending on size and oven. A toothpick should come out clean and the loaves will spring back
Nutrition
Calories: 1071kcal | Carbohydrates: 138g | Protein: 8g | Fat: 60g | Saturated Fat: 24g | Cholesterol: 2mg | Sodium: 1376mg | Fiber: 9g | Sugar: 62g | Calcium: 171mg | Iron: 3mg