{"id":1663,"date":"2018-01-22T23:09:25","date_gmt":"2018-01-23T04:09:25","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=1663"},"modified":"2026-01-19T09:09:55","modified_gmt":"2026-01-19T14:09:55","slug":"gluten-free-dairy-free-banana-nut-bread","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-dairy-free-banana-nut-bread\/","title":{"rendered":"Gluten-Free Vegan Banana Nut Bread"},"content":{"rendered":"

The most searched-for bread recipe online isn\u2019t
\nsandwich bread, no-knead, or bread with yeast.<\/span><\/span><\/strong><\/p>\n

No, the most sought-after bread recipe across<\/span><\/strong><\/span>
\n America is this one…<\/span><\/strong><\/span>
\n A Healthy Oven Baked Banana Bread R<\/span><\/strong>ecipe!<\/span><\/strong>
\n<\/span>
\n<\/span><\/span> A quick beautiful loaf cake that you’ll be proud
\nto serve as dessert as well as enjoy for breakfast,
\n<\/span><\/span> or tea and coffee breaks.<\/span><\/span>
\n<\/span><\/span>
\n\"\"<\/span><\/strong><\/p>\n

Amazingly quick and easy oven baked version
\nof my Best-Ever Banana Bread.\u00a0<\/span>Gluten-free,
\nDairy-Free, Refined Sugar-Free.\u00a0<\/span>A healthy
\nlow calorie treat.<\/span><\/p>\n

\"\"<\/p>\n


\n\u00a0 \u00a0 \u00a0 \u00a0Adapted from my
\n<\/span><\/span><\/strong><\/span>*<\/span><\/strong>\u00a0Bread Machine Banana Bread<\/a><\/span><\/strong><\/span><\/span><\/p>\n

\n
Total Time:<\/span>\u00a040m<\/strong><\/span><\/div>\n
Yield:<\/span>\u00a012-16 slices<\/span>
\n16 servings\u00a0<\/span><\/span><\/strong><\/strong><\/div>\n
\n
<\/div>\n

 <\/p>\n

Oven Baked, Gluten-free, Dairy-Free,
\nVegan Banana Bread<\/span><\/strong><\/span><\/strong><\/span><\/p>\n

Ingredients<\/span><\/strong><\/p>\n

1-1\/2 cups oat flour
\n1\/2 cup tapioca starch\/flour
\n1 tsp xanthan gum<\/span><\/p>\n

1 tsp baking soda<\/span><\/p>\n

3\/4 tsp baking powder<\/span><\/p>\n

3\/4 tsp salt<\/span><\/p>\n

1\/2 tsp cinnamon, optional<\/span><\/p>\n

1 1\/2 cup mashed, overripe banana (360g)<\/span><\/p>\n

1\/2 cup non-dairy yogurt, (or coconut cream<\/strong>
\nmixed with 1 tsp. cider vinegar set until thickened).<\/span><\/span><\/p>\n

1\/3 cup oil\u00a0<\/span><\/p>\n

2 tsp pure vanilla extract<\/span><\/p>\n

Taste for sweetness. Add from 1 tbs. to
\n1\/2 cup pure maple syrup, or honey<\/span>
\n<\/span><\/p>\n

optional:
\n<\/strong>1\/2 cup chopped nuts and 1\/2 cup dried fruit,\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n<\/div>\n

\n

Oven-Baked Banana Bread Instructions<\/span><\/h3>\n
\n

Preheat oven to 350 F. Grease a 9\u00d75 loaf pan, or line with
\nparchment. <\/span>Set aside.<\/span><\/span><\/p>\n

Combine dry ingredients in a mixing bowl.<\/span><\/p>\n

Whisk liquid ingredients<\/span> in a separate bowl. Pour wet into
\ndry, and stir to form a batter. Smooth into <\/span>the prepared pan.
\nIf desired, press chocolate chips into the top. <\/span><\/span><\/p>\n

Bake on the center rack 30 minutes, then\u00a0do not\u00a0<\/i>open the
\noven door but <\/span>turn off the heat\u00a0and let sit in the closed oven
\n10 additional minutes. <\/span>Let cool completely. <\/span><\/span>
\n Cover and refrigerate overnight. Taste and texture are much <\/span>
\n better the second\u00a0day (and even better the third day as it gets<\/span>
\n sweeter). <\/span>
\nLeftovers can be sliced (divided with parchment strips)
\nand frozen for up to a month.<\/span><\/span><\/p>\n