This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Gluten-free and dairy-free banana bread with a slice removed.

Not sure why, but I hated banana bread as a kid. Though I started to enjoy it a few years ago. And well, I quickly went from hating it, to enjoying it, to being totally obsessed with it. And I am specifically obsessed with this ultimate gluten-free and dairy-free banana bread recipe. It’s light, fluffy, not too sweet, and yields the perfect amount of that yummy banana flavor. I love this recipe so much that I often use this trick to ripen all of my bananas, because I’m way too impatient to wait for them to ripen on their own.

Lightly toasted, smeared in dairy-free butter, dairy-free cream cheese, and a drizzle of honey is the my preferred method of enjoying this ultimate gluten-free and dairy-free banana bread. I also love enjoying it as an afternoon snack with a big ole’ dollop of crunchy almond butter on top. It’s also totally delicious on its own! I recommend slicing it and then storing it in the fridge, to maintain its freshness. I also recommend doubling this batch and throwing a few slices in the freezer for a later date. Simply remove from the freezer, toast until defrosted and enjoy!

What You Need To Make Ultimate Gluten-Free and Dairy-Free Banana Bread

Gluten-Free Flour – I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour, it has truly never failed me. Though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

Cinnamon – While developing this recipe, I realized that no other banana bread recipes out there include cinnamon. To me, adding cinnamon was a no-brainer. I honestly thought it was one of those signature banana bread ingredients. When I realized no one else includes it in their recipes, I tried making this recipe without it. Oh man, never doing that again! Cinnamon adds incredible flavor and aroma to this recipe that it simply, to die for.

Mashed Banana – Make sure your bananas are SUPER ripe for this recipe. The more ripe your bananas are, the softer and sweeter they’ll be in this recipe. If you don’t have any ripe bananas but want to make this banana bread, use this trick! I use the quickly-ripen banana method often and can attest to its success. Now as far as mashing goes, remove the bananas from their peel, place them in a bowl and press down on them with the back of a fork. You’ll want to mash your bananas until you achieve a consistency similar to apple sauce. Measure out the 1 and 1/2 cups of banana once they are completely smooth.

Eggs – Remove your eggs from the fridge an hour or two before using them in this recipe. Room temperature eggs are always ideal in baking. If your eggs are too cold when mixed into the batter, they may cause the melted butter or oil you used to harden.

Non-Dairy Milk – Any non-dairy milk will work in this recipe. I used a homemade almond milk and has great results. If you’re not dairy-free, you can easily swap the non-dairy milk with cow’s milk.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Use two flax eggs or your favorite egg-substitute in place of the flax eggs in this recipe. Expect your bread to be slightly more dense than the one pictured, but still delicious!
Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.
Add Dairy: Use melted butter instead of coconut oil and cow’s milk instead of non-dairy milk in this recipe.

Ultimate Gluten-Free and Dairy-Free Banana Bread

0 from 0 votes

Recipe by Samantha Russo Course: SnacksCuisine: AmericanDifficulty: Easy

Servings

slices

Prep time

minutes

Cooking time

minutes

Total time

hour

Ingredients

2 Cups Gluten-Free Flour, see Notes
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 1/2 Cups Mashed Banana (about 3 bananas), see Notes
1/2 Cup Coconut Sugar, see Notes
2 Eggs, see Notes
1/4 Cup Coconut Oil, melted
1/4 Cup Non-Dairy Milk, see Notes
1 Teaspoon Vanilla Extract

Directions

Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
In a separate bowl, mix together the mashed bananas, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
Fold the wet ingredients into the dry ingredients.
Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.

Notes

Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xantham gum. If you’re not gluten-free, use all purpose flour instead.
Mashed Banana: Remove very ripe bananas from their peel, place them in a bowl, and the mash them with the back of a fork. Continue mashing until you achieve a consistency similar to apple sauce. Measure out the mashed banana then use it in this recipe.
Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.
Eggs: Bring your eggs to room temperature before using in this recipe.
Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

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How Healthy Blueberry Donuts Came To Be

I love all food, but there is a special place in my heart for donuts. It doesn’t matter what time of day it is or how full I already am, I will NEVER turn down a donut. My personal favorite are cake donuts, I love that crispy outside and crumbly inside. Now I can’t ever give up regular deep-fried gluten and dairy-filled donuts, but I will try to supplement a few of my donut cravings (they come often) with a healthier donut version when I can. These healthy baked blueberry donuts are a riff off my apple cider donuts from last fall. I really wanted those apple cider donuts, but I also wanted something that felt and tasted more like spring. That’s how fresh blueberries entered my donuts and a gorgeously bright purple-y/pink blueberry glaze found its way on top.

I should also note that these healthy blueberry donuts are in fact SO healthy, you could eat them for breakfast. This recipe includes healthy grains, healthy fats, and just a touch of sugar. If I plan on enjoying these for breakfast, I’ll leave a couple without icing and top them with almond butter instead. This extra healthy variation also makes for a great afternoon snack!

What You Need To Make Healthy Blueberry Donuts

Oat Flour – You can make oat flour by taking dry rolled oats and blending them until you achieve a flour-like consistency. There is also always the option to buy already ground oat flour at the store, but I find making it myself to be much cheaper and super easy. If you make the oat flour yourself, be sure to blend it until no large oat pieces remain. We don’t want chunks of rolled oats in our donuts, just a nice smooth flour.

Flax Eggs – If you’re not vegan, you can use 1 real egg in place of the flax eggs. Though if you’re looking to make these donuts vegan, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water in a small bowl. Whisk the flaxseed meal and water together, then let it sit for at least 5 minutes or until it thickens. Once the flax “eggs” are thick, you’re free to use them in this recipe.

Non-Dairy Milk – Really any non-dairy milk will work here! I used almond milk which made delicious healthy blueberry donuts. Though you’re free to use any nut, seed, soy, or even cow’s milk you’d like.

Almond Butter – Feel free to use any nut or seed butter you’d like in this recipe. I prefer almond butter because it lends little-to-no almond flavor to these healthy blueberry donuts. Another flavorless nut butter option is cashew butter. Though feel free to use peanut butter, pecan butter, walnut butter, or even sunflower seed butter if you’d like.

Blueberries – I haven’t personally tried this recipe with frozen blueberries. The fresh blueberries bake up perfectly in my opinion, and I just can’t picture the frozen blueberries doing the same. Luckily, blueberry season begins this month so you shouldn’t have any trouble picking up a fresh pint of blueberries next time you’re at the store!

Adjust This Recipe To Your Dietary Needs

Add Dairy: Use 1 cup of cow’s milk instead of non-dairy milk in this recipe.

Use All-Purpose Flour: Swap out the oat flour for 1 and 1/2 cups of all-purpose flour instead.

Not Vegan: Use 1 egg instead of the flax eggs in this recipe.

Make it Nut-Free: Use sunflower seed butter instead of almond butter.

Healthy Blueberry Donuts (V/GF)

0 from 0 votes

Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy

Servings

donuts

Prep time

minutes

Cooking time

minutes

Total time

minutes

These healthy baked blueberry donuts are my favorite vegan spring treat! They’re soft, sweet, and bursting with juicy fresh blueberries. These donuts are light and nutritious, but taste just as goods as the ones you’d pick up at your local bakery. Serve these healthy blueberry donuts warm with a drizzle of blueberry glaze – YUM!