I worked on this gluten-free, dairy-free, and sugar-free banana bread recipe for months before settling on this recipe. I would make a batch every week on Friday afternoon so it would be ready for breakfast Saturday morning. Then after one batch I knew I had modified my recipe to an exact science. Today I’m going to share this recipe with you.
I don’t usually get this excited about anything I’ve baked, but it’s hard to find gluten-free, dairy-free, and sugar-free recipes that actually taste great.
I will say that there have been some dietary changes in my life which I can get into more detail later on. There are two eggs in this recipe, but you could use egg replacer to make it a completely plant based recipe. With that said this recipe can be vegan as well. This banana bread is moist with just the right amount of sweetness, and definitely no guilt. This is in my opinion (as well as family and friends) the best gluten-free, dairy-free, and sugar-free banana bread you will ever have!
What you will need…
- 4-5 ripe bananas
- 6 dates
- 1/4 cup + 2 tbsp of oil (I used safflower oil)
- 1 tsp baking soda
- 1 cup of coconut flour
- 1 cup of tapioca flour
- 1/2 cup of canned coconut milk
- 2 eggs
- 1/2 tsp of sea salt
- Preheat your oven to 350 degrees.
- Put all of the ingredients into a high speed blender or food processor and blend. This is the quickest and easiest way to make this delicious banana bread. If you do not have either, use a stick blender for everything in a big bowl, or at least have a traditional blender to blend the coconut milk, oil, and dates. Because we are using dates as our sweetener, they must be blended thoroughly.
- Next oil your muffin or bread pans, and pour your batter.
- Finally bake muffins for 30-35 minutes and bread for 40 minutes.
I’ve recently been using coconut flour for so many of my recipes. If you’ve ever worked with coconut flour, you’ll know that it’s much heavier in recipes than other gluten-free flours. That’s the main reason why I like mixing coconut flour with a lighter flour. You could also use almond flour in place of tapioca flour.
This recipe makes approximately 12 banana bread muffins, or two medium sized bread pans. Depending upon the size of your bananas, it can vary slightly and there can be some extra batter. Regardless this banana bread always gets eaten up quickly because they are that good.
If you try this recipe, I truly hope you enjoy it as much as my family does.
(Images by Dawn Michelle)