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Dairy free banana bread - enjoy this vegan banana bread with is without dairy and without gluten or refined sugars
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5 from 6 votes

Dairy free banana bread

Everyone loves banana bread! This sweet dessert is full of natural flavours and goodness. 
Our dairy free banana bread is full of fiber, packed with flavour and is also super fast to make. You need just 1 bowl and 10 minutes to mix in all the ingredients and then you can pop it in the oven.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Mas & Pas

Ingredients

Wet ingredients

  • 1 1/3 cups ripe bananas 310 grams - about 4 medium or 3 large
  • 2 tbsp chia seeds
  • 1/3 cup almond milk (80 mls)
  • 1/3 cup coconut oil melted (80 mls)
  • 150 mls maple syrup
  • 2 tsp vanilla extract
  • Water (if needed)

Dry ingredients

  • 2/3 cup jumbo rolled oats (60 grams) – gluten free
  • 1 cup oat flour (90 grams) – gluten free
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt

Topping

  • 1 packet pecan halves for topping

Instructions

  • Preheat the oven to 170℃. Grease a 9 inch loaf pan with oil spray and set it aside.
  • In a large bowl mash the ripe bananas with a fork until smooth.
  • Stir in the chia seeds, melted coconut oil, maple syrup, almond milk and vanilla extract. Mix until combined.
  • Add in the dry ingredients one by one: your jumbo rolled oats, oat flour, coconut flour, baking soda, baking powder and sea salt.
  • The batter should be like a thick paste, not runny but also as firm as bread dough.
  • Spoon the batter into a loaf pan and level out with a spoon.
  • Gently press the pecan halves into the top of the loaf.
  • Bake in the oven for 45 minutes until golden on top. The top should spring back when you press it with your finger to show that it’s cooked but moist inside.

Notes

  1. If you don't have jumbo rolled oats you can also use other types of oats such as quick oats. However bare in mind that these may soak up more of the liquids than jumbo rolled oats so you may need to top up your batter with water at the end to prevent your banana bread coming out dry.
  2. If you prefer you can replace the coconut flour with 1 cup of gluten free rice flour + 1 teaspoon xanthan gum. As rice flour absorbs less fluid than the coconut flour we would also recommend reducing the quantity of maple syrup to 100 mls to compensate.