Whether you’re craving a post dinner sweet treat, or a warm, cozy breakfast, banana bread is always a good idea in my book, and this Gluten-Free Dairy-Free Banana Bread is a healthier option that’s just as tasty! Perfect for when you have a few bananas about to go bad to help reduce waste and enjoy a fun treat in return. This bread will leave your whole kitchen smelling like a cafe, especially if you pair it with my Miso Banana Coffee Syrup featured in the April 2026 Accidentally Fancy Spring Brunch Menu.

baked banana bread in a pan with parchment paper

overhead shot of ingredients including flour, eggs, brown sugar, tahini, oil, salt, bananas, cinnamon

Gluten-Free Dairy-Free Banana Bread ingredient notes:

Bananas: The key to a good banana bread is waiting until your bananas are very ripe and easily mashable. The riper the banana, the sweeter the flavor. An old trick to help your bananas ripen faster is placing them in a paper bag and leaving on the counter.

Ground Cinnamon: For a touch of spice to balance out the sweetness of the bananas, we’re using 1 teaspoon of cinnamon. You can also sprinkle the top of the bread with a cinnamon/brown sugar mixture before baking to get that crunchy outer layer. (2-3 tablespoons brown sugar with 1 teaspoon of cinnamon)

Tahini: A truly versatile ingredient, tahini can be used in sweet baked goods or savory dressings and takes on a new flavor depending on what you combine it with. Full of healthy fats, minerals, and antioxidants, tahini is made from ground-up toasted sesame seeds and offers a rich, creamy smoothness to our banana bread.

Avocado Oil: A healthier, dairy-free alternative to butter, avocado oil is our main binder for the wet and dry ingredients. You can also swap for a neutral oil like canola or vegetable, or use butter if not making dairy-free. If using olive oil, make sure it is more neutral in flavor.

Gluten-free baking flour: Measurements in both cups and grams are included as gluten-free flour can vary in density causing slight differences in volume. I highly recommend measuring the flour using a kitchen scale, if available, for the most accurate measurement. You can also swap for 1:1 ratio of traditional all purpose flour if you are not gluten-free.

2 shots, left is dry ingredients in a bowl being whisked and right is tahini and oil being whisked in a separate bowl

left: brown sugar added to wet mixture
right: mashed banana added to wet bowl

left: wet mixture all stirred together
right: dry ingredients added and mixed together

left: batter in pan with parchment paper clipped to the sides with binder clips (removed before baking)
right: baked bread removed from oven in the pan still

slice of banana bread with a drizzle of tahini on top and sliced bananas

Gluten-Free Dairy-Free Banana Bread

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cook time

hour

Cooling time

30-60

minutes

Whether you’re craving a post dinner sweet treat, or a warm, cozy breakfast, banana bread is always a good idea in my book, and this Gluten-Free Dairy-Free Banana Bread is a healthier option that’s just as tasty! Perfect for when you have a few bananas about to go bad to help reduce waste and enjoy a fun treat in return. This bread will leave your whole kitchen smelling like a cafe, especially if you pair it with my Miso Banana Coffee Syrup featured in the April 2026 “Accidentally Fancy Spring Brunch Menu” newsletter.

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Ingredients

neutral oil spray
2 cups gluten-free 1:1 baking flour, spooned and leveled (I highly recommend using this brand)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/3 cup avocado oil (or other neutral oil, like vegetable or canola oil)
1/4 cup tahini (should be very drippy and well mixed!)
2/3 cup light brown sugar, tightly packed
2 large eggs, room temperature
1 cup well-mashed banana, packed (about 3 medium very ripe bananas)
2 teaspoons vanilla extract

Directions

Arrange the oven rack in the center of the oven and preheat to 350°F. Spray a loaf pan with oil spray and line it with a strip of parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a separate mixing bowl, whisk together the avocado oil and tahini until combined and smooth. Add the brown sugar and whisk again until fully incorporated. Crack in the eggs and continue whisking until no streaks remain. Stir in the mashed banana and vanilla.
Pour the wet mixture into the mixing bowl with the dry mixture and gently mix, folding the wet into the dry, until just combined. Do not over-mix.
Transfer the batter to the prepared loaf pan and smooth the top so it’s evenly distributed across all four corners and level.
Bake for 30 minutes uncovered, then loosely cover with foil and continue baking until a toothpick comes out clean, 25 to 30 minutes more. Let cool in the loaf pan for at least 30 minutes (if you can wait, ideal cooling time is 60 minutes), then carefully remove from the pan, place on a cutting board, and slice into 8 slices using a serrated knife.

Notes

Store it: Wrap tightly in parchment or foil and store in a cool, dry place for up to 3 days. You can also leave the bread in the loaf pan and cover tightly with aluminum foil. Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat it: Heat in the air fryer at 350ºF until warm and lightly crisp, about 7 minutes.(optional, but recommended!)
Notes: Optional add-ins to fold into the mixture in step 4 are chopped walnuts, chopped pecans, chocolate chips, or roughly chopped chocolate. I recommend about 2/3 cup total of mix-ins.
Avocado oil: Swap for a neutral oil like canola or vegetable, or use butter. If using olive oil,
make sure it is more neutral in flavor.
Spoon level method: Instead of sticking your measuring cup into your flour bin or bag, use a spoon to scoop flour into the cup. As it fills, level with the back of the spoon before adding more, until the cup is full.