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Gluten-Free, Dairy-Free, Soy-Free Banana Bread

This is the recipe my mom always used when I was growing up and I still use it today (not sure of the original source), with my gluten-free tweaks of course.  I decided to make some the other night using a few other alternative ingredients just to see how it would turn out, and boy am I glad I did!  I think it is actually better than the original recipe, even in gluten-form!

I have been reading a great series of posts on sweeteners, both natural and artificial, on a fabulous blog called A Life of Sugar and Spice.  Jen has Crohn’s Disease and is chronicling her journey of healing herself through diet, including the elimination of gluten.  Jen also avoids dairy and keeps sugar to a minimum.  I like Jen’s blog because of her spunk.  She says everything I want to say but thus far have been too chicken! 😉  Jen does a lot of research and writes great articles on topics that I am just recently becoming very interested in (after watching Food, Inc.).

Check out Jen’s thoughts on the film Food, Inc. and another great post on the difference between grass-fed and corn-fed beef.

Anyway, the sweetener series is called “Know the Facts,” and so far, Jen has posted on Agave Nectar (WOW!) and Honey.  I went with the honey for my banana bread.  I also bought some Soy-Free Earth Balance the other day to see if it worked just as well as Smart Balance (dairy) and Earth Balance (dairy-free) in baking.  I’m happy to say, so far, so good!  I used the Soy-Free Earth Balance in this recipe as well.

I kept the eggs this time around because I do not like to change too many ingredients at once.  I am going to try this recipe again today using flax gel to replace the eggs, I’ll keep you posted on the results!  The original recipe is in pink and my tweaks are in teal.

Banana Bread (with my tweaks, this banana bread is gluten-free, dairy-free and soy-free)

printable recipe

3/4 cup Sugar (I used 3/4 cup Honey. I referred to this article when figuring out how to replace sugar with honey)

1/3 cup Margarine (I used Soy-Free Earth Balance, which is also dairy-free, and gluten-free)

2 Eggs

1 cup Mashed Ripe Bananas

1/3 cup Water

1 2/3 Cup Flour (I used Better Batter Gluten-Free AP Flour. You can read the ingredients of Better Batter GF Flour here and more on their product info page here.  If you don’t have Better Batter, just use your favorite gluten-free all-purpose flour blend)

1 tsp. Baking Soda

1/2 tsp. Salt

1/4 tsp. Baking Powder


Preheat oven to 350° F. In a bowl, combine: margarine, sugar (in my case, honey), and eggs (or egg substitute).  Mix well.
Add mashed bananas and water to the margarine, sugar and egg mixture.  Mix well.

In a separate bowl combine: flour (**Better Batter has the Xanthan Gum already added so if you are not using a gluten-free all-purpose flour with Xanthan Gum, be sure to add the appropriate amount of Xanthan or Guar Gum to your flour blend), baking soda, salt and baking powder.  Whisk to combine the dry ingredients.

Add the dry ingredients to the wet ingredients and mix until all ingredients are moist.

Pour banana bread batter into prepared bread pan and bake 55 – 60 minutes at 350° F.  I use the prick test to make sure the bread is done.

I’ve been looking for more breakfast ideas that include protein, so I tried spreading some peanut butter on the banana bread and it totally ROCKED!  Think banana bread with an “Elvis” twist! 😉

Take 2 – 3 RIPE bananas and smash with a fork until it is almost a liquid consistency  (more like a pudding).

I only had 2 bananas and it came to just under a cup, which didn’t affect the final outcome.

Local Honey

Gluten-Free, Dairy-Free, Soy-Free and GMO-Free! 😀

Honey, Water, Eggs and Soy-Free Earth Balance

Combine dry ingredients and whisk/sift before adding to the liquid mixture.

You do not need a mixer, I was being lazy!

Pour batter into prepared pan, then pop in the oven!


  1. Thank You!!!! Love this! I have been meaning to try the soy free EB but it's hard to find for some reason. Even at Whole Foods. But, since EB is non-gmo I'm relatively ok with using the original version. I might try to see if Whole Foods can stock it more regularly.

  2. The Soy-Free EB is great, wish it came in a bigger tub though, especially for people with soy allergies.

    Now EB needs to make a corn-free version too!

  3. Yummmmm! Love banana bread, who doesn't really? Pete like peanut butter on his too! Have you used coconut oil Heidi? That might be a good soy-free sub too!

  4. YUM!!!!

    Coconut butter would be great spread on this!

  5. Thanks for the recipe! I made a few subs and am excited to see if it works…it's cooking in the oven right now!

    Instead of eggs I used 2Tbsp. Flax Meal and 6Tbsp. Water

    I used 1 cup bob's redmill gluten free all purpose flour mix and 2/3 cup brown rice flour.

    I used 2/3 cup coconut oil instead of earth balance.

    This made it also:

    corn free & egg free

    • Shira,

      I love it!! Thanks for sharing your tweaks, collaboration (and fun) is what I want this blog to be all about. We all get to benefit when we share and learn from each other! 😀

      Please let me know how it works out!

  6. Ok! It's official – W O W !!!!! super delish!

  7. Hi, I made this for my 16 year old who is newly on a gluten free, soy free, corn and dairy free diet. We have found NO bread that she can have that is actually close to decent but, this recipe…she inhaled it, she absolutely LOVES it! really thank you!!!!!! ~Cyndi

  8. I tried making this twice and it fell after removing it from the oven. It wasn't cooked inside, it was gooey and the outside tasted burnt. I can't have eggs so I used flax gel instead. I have never had this kind of problem cooking before. Any ideas?

    • Hi Tiffany,

      I am so so sorry this recipe didn't work for you using flax eggs!! I have not tried this recipe egg-free yet (but need to because my son was recently dx'd with an egg allergy). I took a look online for vegan banana bread recipes and found one that looks delish on Novel Eats:

      The recipe is not gluten-free (easy modification) but Samantha used an egg replacer similar to one I've used in the past and have had great success with, using water, oil and baking powder. You might try that method instead of the flax eggs. I also read a tip recently that using a smaller pan than called for in the recipe can help egg-free baked goods not collapse, so maybe banana muffins would produce better results?

      If you find success, even if it's not with this recipe, please let me know what recipe you used. 😀

      Happy Holidays,

  9. Thank you for your help! I tried it again. I used the powder egg replacer and cooked it in a 8" square baking dish. It turned out much better! I also switched the water for almond milk and add a teaspoon of vanilla for flavor. It was yummy!

    Thanks again!

  10. Heidi, I just made this and it is amazing! I am adopting you as part of Lexie's Adopt a Gluten-Free Blogger Event this month, and can't wait to try more of your recipes!

    • Hi Jeanette!

      I'm so happy you enjoyed the banana bread recipe, it's always been a favorite of ours.

      I am honored and thrilled to be adopted by you for Lexie's AGFB, thank you! 😀


  11. I absolutely LOVE this! I'm making this for the second time in a week and am adding dairy-free chocolate chips this time. I recently became dairy-free and have been looking for dairy-free breads and desserts! Thank you!!!

  12. I would love to try these recipes as I just found out my daughter has to go gluten free. My problem

    is she also tested allergic to rice! Most of the recipes call for this so I was wondering what I should substitute?? She loves blueberry muffines and banana bread.

    thank you so much!


  13. This was incredible! This was better than my family's banana bread!

  14. Keandra Ewing says

    I made this bread today and it was delicious. Instead of honey, I used a combination of stevia and fresh apple juice. I've been gluten free for a year but just recently also became dairy and sugar free as well. Thanks so much for this recipe. It was a real treat.

  15. I thought I’d leave a comment on your blog today. Whenever I’m searching for a new recipe that is gluten free, I find myself comparing many with a quick google search….. but I find myself stopping by your blog every time!!!! So, I just wanted to say thanks. I’m going to make gf,df, sf banana bread today and add some flax to give it a little more bang. Thanks!!


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