Gluten-Free and Dairy-Free Banana Bread for Breakfast

Banana bread is the perfect way to kickstart your morning when you want something both filling and delicious. Naturally sweetened by ripe bananas, this banana bread recipe is gluten-free and dairy-free, making it ideal for anyone with dietary restrictions. I bake it regularly and love grabbing a few slices with peanut butter or almond butter before heading out the door.

What I love most about this banana bread is how simple it is to make. With just a few basic ingredients, you can whip up a loaf that’s not only healthy but also irresistibly tasty—making breakfast easy and something to look forward to! I’m sure this gluten-free and dairy-free banana bread will quickly become a staple in your recipe collection.

Ingredients for this Banana Bread

Here’s a little breakdown of the ingredients that go into this banana bread. You’ll find the full recipe further down the page.

• Bananas: Of course, banana bread needs bananas! Make sure to use ripe bananas for maximum sweetness.
• Buckwheat flour: This banana bread is made with buckwheat flour, which is naturally gluten-free. It has a special flavour and I balance it out with other ingredients to offset the slight bitterness.
• Baking powder: Helps the bread rise beautifully as it bakes.
• Syrup: I always use maple syrup, but light syrup or honey works just as well.
• Eggs: These add to the texture, but if you’re vegan, you can swap them out for flax eggs.
• Vanilla and cinnamon: These two add warmth and sweetness that perfectly complement the buckwheat flour.
• Rapeseed oil: A little oil keeps the banana bread moist and soft.

What Can You Add to Your Banana Bread?

If you’d like to add some crunch to your banana bread or upgrade it to more of a snack or dessert, there are plenty of fun options to mix into the batter, like:

• Dark chocolate chips
• Chopped walnuts
• Skinned, chopped hazelnuts
• Chia seeds
• Chopped dates and raisins
• Frozen blueberries
• Coconut flakes

Recipe

Gluten-Free and Dairy-Free Banana Bread

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This easy delicious banana bread is naturally gluten-free and dairy-free. Made with buckwheat flour, it's healthy and nourishing–perfect for breakfast.

Difficulty: Beginner

Yield: 10 servings

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Ingredients

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• 3 ripe bananas
• ½ dl canola oil
• ½ dl maple syrup (or light syrup or honey)
• 1 tsp vanilla
• 2 eggs
• 3 ½ dl buckwheat flour
• 2 tsp baking powder
• 1 tbsp cinnamon

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Instructions

• Mash the bananas with a fork in a bowl. Add the canola oil, syrup, vanilla and eggs, and whisk everything together into a wet mixture.
  3 ripe bananas, ½ dl canola oil, ½ dl maple syrup, 2 eggs, 1 tsp vanilla
• In another bowl, mix the buckwheat flour, baking powder, and cinnamon. Gradually combine the dry ingredients with the wet mixture.
  3 ½ dl buckwheat flour, 2 tsp baking powder, 1 tbsp cinnamon
• Grease a loaf pan and pour in the batter. Bake the banana bread at 180 °C (356 °F) for 35–40 minutes, until golden and baked through.
• Turn the banana bread out of the pan and let it cool on a wire rack.

Notes

Freezing: This banana bread freezes well for up to 2 months.

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How to Make Gluten-Free and Dairy-Free Banana Bread

Making this banana bread is incredibly easy. First, mix together the wet ingredients, then the dry ones, and combine them all at the end. Grease a loaf pan, pour in the banana bread batter, and it’s ready for the oven.

The banana bread bakes for 35-40 minutes, until it’s golden and fully cooked through. It’s best enjoyed fresh, but you can freeze it or toast slices in the following days. I usually bake two loaves at a time and freeze them sliced with baking paper in between. The night before, I’ll take out a couple of slices, pop them in a freezer bag, and they’re ready to toast and eat the next morning.