Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) because it will result in a denser final texture.

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is essential for binding the ingredients together so the baked good doesn’t fall apart easily. Make sure you include xanthan gum if your gluten-free flour blend doesn’t already include it.

Almond Meal: The almond meal helps make this gluten-free bread incredibly moist, so definitely do not skip this. I like making my own 5-minute homemade almond meal, but you can also use blanched almond flour instead. If you are allergic to almonds, you may use equal quantities of brown rice flour instead.

Baking Powder: In this gluten-free banana bread recipe, baking powder gives the batter lift and helps it to rise to create a fluffy texture, so make sure you include baking powder. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use melted coconut oil, olive oil, or other vegetable oils. Alternatively, if you are not lactose-intolerant, you may also use melted butter instead.

Brown Sugar: I used brown sugar to give it a richer taste and color, but you may also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar).

Eggs: The eggs in this recipe helps to better bind the ingredients together and helps the batter to rise. If you are allergic to eggs, or simply want to keep this recipe vegan, you may substitute the eggs with aquafaba, flax eggs, or an egg-replacer.

Vanilla Extract: I like using vanilla extract to add extra flavor. However, you may leave it out if your prefer.

Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, sunflower milk, coconut milk or soy milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

Bananas: I recommend using ripe bananas as they are sweeter than unripe bananas. Choose bananas with brown spots on them for the best results.

Storing/Freezing: To store, place the cooled loaf of gluten-free dairy-free banana bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap or store it in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing and eating.

This recipe was originally published in April 2020, but has since been updated to include step-by-step images, clearer instructions, recipe notes and ingredient substitutions.

Adapted from: Meaningful Eats