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An aerial image of a loaf of gluten free dairy free banana bread on a white marble table. A sunlit bulbous vase sits to the top left of the image

Gluten free dairy free banana bread

Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons.
1 Australian tablespoon = 3 1/2 British teaspoons
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert, Snack
Cuisine Food Intolerance Friendly
Servings 1 loaf

Ingredients
  

  • 300 g ripe banana see body of post for lower FODMAP options
  • 150 g light brown sugar
  • 60 ml (1/4 cup) vegetable or neutral oil
  • 60 ml (1/2 cup) dairy free milk of choice
  • 2 extra large eggs 44-55g per egg, weighed out of shell
  • 175 g white rice flour
  • 75 g tapioca flour
  • 3g (3/4 teaspoons) baking powder
  • 1g (1/4 teaspoon) baking soda
  • 1/4 teaspoon fine salt

Instructions
 

  • Preheat the oven to 180C/356F. Grease a loaf tin. I have used an  22 X 12cm steel pan and a silicon loaf pan, both to success.
  • Mash the banana in a large mixing bowl, then add the light brown sugar, oil, milk and eggs. Whisk to combine, then add the flours, baking powder, baking soda and fine salt. Whisk until a medium thickness batter forms. Add any mix ins here if you are using them.
  • Decant the mixture into the greased loaf tin. You can sprinkle the top with finishing sugar or add on some extra banana coins.
  • Bake for 50 minutes or until golden brown and cooked through. Gently remove from the loaf tin and allow to cool for 10-20 minutes before slicing and serving.
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