Gluten & Dairy Free Banana Bread

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Need a yummy baked treat for brunch or to take to a friend?  This recipe will not disappoint!  I get asked for this recipe every time I give this bread away.  It’s great for  individuals or families with a lot of allergies because this recipe is Gluten free, Dairy free, and Nut free(And depending on the shortening you use, you can make this Soy free as well).  My kids love this banana bread just as much as a regular banana recipe made with all the regular ingredients.

Ingredients:

½ cup Shortening (I used butter flavored Crisco Shortening - no Diary here, just the flavor)

1 cup white sugar

2 eggs

3 over ripened mashed bananas

½ tsp salt

½ tsp baking powder

1 tsp baking soda

1 tsp Xantham Gum

2 cups Gluten Free All Purpose Flour (I like to use Bob’s Red Mill 1 to 1 GF Flour as well as King Arthur’s Flour All Purpose Flour)

2 Tbsp white granulated sugar


Instructions:

  1.  Preheat oven to 375 F.  Cream together your sugar and shortening.  Make sure your shortening is at room temperature and cream together with a hand or stand mixer until smooth.

  2. Add eggs one at a time while mixing until fluffy and light yellow.

  3. In a separate bowl mix together all your dry ingredients:  Flour, salt, baking powder, baking soda, and xantham gum.  

  4. Add dry ingredients a scoopful (about ½ cup) at a time to your wet ingredients while mixing.  Then add part of your mashed bananas to the mix.  Continue to alternate adding dry ingredients and bananas to your main mixture while mixing until everything is combined.

  5. Pour mixture into a greased loaf pan.  Sprinkle extra white sugar over the batter (about 2 Tbsp of sugar)

  6. Bake at 375 F for 55-65 minutes.  The variation in bake time will depend on the elevation you live at, your oven, and loaf pan.*  To test your bake, put a toothpick into your loaf at 55 minutes.  If it comes out clean, your banana bread is baked.  

  7. Pop your banana bread out of the loaf and onto a cooling rack. Let cool at least 15 minutes before cutting into slices.  


Notes:

  • A dark metal pan will need less cook time than a glass pan.  Higher elevation needs less cook time than lower.  I bake my bread for 60 minutes in a glass loaf pan in the lovely state of Georgia.

  • The sprinkle of sugar on top before baking the bread makes a yummy sweet crust on top once it’s done baking. 

  • This banana tastes delicious on its own but I love to eat it with Dairy Free Earth’s Balance spread.  My family (who do not have any allergies) love to spread on Nutella on this banana bread.

Jorie CComment