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Gluten-Free Dairy-Free Banana Bread

Apr 3, 2025 · 12 Comments

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Gluten-Free Dairy-Free Banana Bread sliced on a platter and in a metal loaf pan on a cooling rack next to a towel.
Gluten-Free Dairy-Free Banana Bread sliced on a platter and in a metal loaf pan on a cooling rack next to a towel.

Gluten-Free Dairy-Free Banana Bread tastes just like the classic version: fluffy, moist, slightly sweet and full of banana flavor.

By using wholesome ingredients like almond flour and a touch of pure maple syrup, it’s the perfect balance of healthy and delicious.

Plus it’s also grain-free, refined sugar-free and Paleo friendly.

Gluten free and dairy free banana bread sliced on a platter next to a bread knife.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Traditional banana bread is a classic for a reason – it’s easy to make, keeps well and is a nice treat without being too sweet.

So this gluten-free and dairy-free banana bread keeps all those characteristics but swaps out some of the traditional ingredients that some of us can’t tolerate. You still get the light, fluffy, moist texture without the ingredients that can cause inflammation or spike blood sugar.

Instead of flour, we’re using almond flour. Almond flour retains the protein, fiber and healthy fats of the almonds, making this bread more filling.

Instead of butter, we’re using palm shortening. Unlike old-fashioned shortening, this newer version contains no trans fat, uses a cleaner manufacturing process and, if you choose the right brands (recommended below), is environmentally sustainable.

And instead of sugar, we’re using maple syrup. This adds a slightly deeper flavor but we’re not adding that much, trusting the natural sweetness of the bananas to also infuse the bread. So this version is lower in sugar than many other versions.

And that, my friends, is how you make banana bread dairy-free, gluten-free and refined sugar-free.

It’s perfect as is or toasted, eaten plain or smeared with ghee, grass-fed butter or jam. Or for an easy and quick version of French toast, sauté slices in ghee over medium heat until the edges are caramelized and crispy.

And while I’m keeping this pretty plain and classic, see below for add-in ideas like chocolate chunks or blueberries.

What you need

Ingredients:

  • cooking spray (like avocado oil spray or coconut oil spray)
  • ¼ cup palm shortening – This is a great dairy-free alternative to butter for baking. I use Spectrum, which contains no trans fat and uses environmentally friendly manufacturing methods.
  • 2 cups superfine blanched almond flour (not almond meal) – Use the “scoop and level” method for measuring.
  • ¼ cup arrowroot flour/starch – This is used to keep the almond flour from making the bread too moist and dense.
  • 1 teaspoon cream of tartar – This is what helps the bread rise (along with the baking soda and eggs).
  • 1 teaspoon ground cinnamon – This is just enough to add a subtle flavor without overwhelming the bread. If you leave it out, the bread will be a little bland.
  • ½ teaspoon fine sea salt (or 1 teaspoon kosher salt)
  • ½ teaspoon baking soda
  • 1 cup mashed bananas (from about 2-3 large bananas) – Make sure the bananas are all black or almost completely covered with black spots.
  • 2 eggs, room temperature
  • ¼ cup pure maple syrup, room temperature – This is just enough to add a bit more sweetness without turning this bread into a dessert.
  • 1 teaspoon vanilla extract

Equipment:

  • a 9×5″ (2 quart) loaf pan
  • parchment paper
  • mixing bowls – 1 small, 2 medium and and 1 large
  • measuring spoons (<– these are my favorite as they actually fit into spice jars)
  • measuring cups
  • a measuring glass
  • a fork or potato masher
  • a whisk
  • a spatula (the kind for stirring, not flipping)
Dairy free and gluten free banana bread in a metal loaf pan next to a towel on a cooling rack.

How to make Gluten-Free Dairy-Free Banana Bread

Step 1: First, please make sure all your ingredients are at room temperature. If your eggs are fridge cold, submerge them in a bowl of very warm water for 5 minutes. If the maple syrup is cold, measure out ¼ cup, put the measuring glass in a bowl and fill the bowl with very warm water until it reaches the height of the maple syrup. Let it sit for about 5 minutes.

Step 2: Heat the oven to 350° F.

Step 3: Line the loaf pan with parchment paper just barely coming up the long sides of the pan so it’s easy to pull out the bread later. Spray the short sides of the pan with cooking spray.

Step 4: In a small bowl, melt the palm shortening in the microwave, about 1 minute. Or you can melt it in a small saucepan over medium heat, then scrape into a small bowl. Set aside to cool.

Step 5: In a large bowl, whisk together the almond flour, arrowroot, salt, baking soda, cream of tartar and cinnamon.

Step 6: In a medium bowl, mash the bananas with a fork or potato masher and measure out 1 cup.

Step 7: In another medium bowl, whisk together the eggs, maple syrup, melted and cooled palm shortening, vanilla extract and 1 cup mashed bananas.

Step 8: Stir the wet ingredients into the dry ingredients until thoroughly blended. The batter should be thick but pourable.

Step 9: Scrape the batter into the prepared baking pan and bake for 50-55 minutes, until the top is dry and golden brown. (Don’t bother with a toothpick – it’ll come out clean even after 30 minutes but that doesn’t mean the bread is done yet.) Let the bread cool to room temperature.

Sliced paleo banana bread on a platter with butter smeared across one of the slices.

Frequently Asked Questions (FAQ)

Can I make substitutions?

Add ½ cup of your favorite add-ins, like chocolate chips or chunks, blueberries, your favorite nuts or dried fruit like raisins or chopped dried cherries.

Slice a ripe banana in half lengthwise, then lay the slices cut-side up on top of the batter before baking. You can also sprinkle the slices with a bit of coconut sugar for a more caramelized topping. Or slice a ripe banana into thin coins and place on top of the batter before baking.

The cinnamon flavor here is very subtle (but don’t leave it out or the bread will taste bland). If you want a more spiced flavor, double the cinnamon. You can also add ground ginger, nutmeg and/or cardamom.

Instead of maple syrup, you can use honey.

Instead of vanilla extract, you can use vanilla paste or the seeds of 1 vanilla pod.

I have not tried using anything else in place of the palm shortening. If you make this with ghee, coconut oil or something else, please let me know how it turns out!

Can I make this Gluten-Free Dairy-Free Banana Bread in advance?

This bread can stored in the fridge for up to 5 days. As is it very moist, place a paper towel directly on top of the bread to absorb moisture.

Can I freeze this Gluten-Free Dairy-Free Banana Bread?

The bread can be tightly wrapped and frozen for up to 3 months. Thaw overnight in the fridge.
If the bread is already sliced before freezing, place a small square of parchment paper between each slice before wrapping it up as a whole loaf.

Other recipes you might like:

  1. Almond Flour Banana Cookies (Paleo, gluten-free)
  2. Paleo Chunky Monkey Muffins
  3. Gluten-Free Zucchini Banana Bread (Paleo)
  4. Paleo Pumpkin Bread
  5. Paleo Apple Bread
  6. Paleo Pecan Molasses Bread
Gluten free and dairy free banana bread sliced on a platter next to a bread knife.

Gluten-Free Dairy-Free Banana Bread

Don Baiocchi
Gluten-Free Dairy-Free Banana Bread tastes just like the classic version: light, fluffy, slightly sweet and full of banana flavor.
Plus it’s also grain-free, refined sugar-free and Paleo friendly.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Snack
Cuisine American
Servings 10 slices
Calories 240 kcal

Ingredients
  

  • cooking spray (like avocado oil spray or coconut oil spray)
  • ¼ cup palm shortening
  • 2 cups superfine blanched almond flour (not almond meal)
  • ¼ cup arrowroot starch/flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt (or 1 teaspoon kosher salt)
  • ½ teaspoon baking soda
  • 1 cup mashed bananas (from about 2-3 large bananas)
  • 2 eggs, room temperature
  • ¼ cup pure maple syrup, room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • First, please make sure all your ingredients are at room temperature. If your eggs are fridge cold, submerge them in a bowl of very warm water for 5 minutes. If the maple syrup is cold, measure out ¼ cup, put the measuring glass in a bowl and fill the bowl with very warm water until it reaches the height of the maple syrup. Let it sit for about 5 minutes.
  • Heat the oven to 350° F,
  • Line the long sides of a 9×5" loaf pan with parchment paper with some coming up just past the top of the pan. Spray the short sides with cooking spray.
  • In a small bowl, melt the palm shortening in a microwave, about 1 minute. Or you can melt it in a small saucepan over medium heat, then scrape into a small bowl. Set aside to cool.
  • In a large bowl, whisk together the almond flour, arrowroot, cream of tartar, cinnamon, salt and baking soda.
  • In a medium bowl, use a fork or potato masher to mash the bananas until fairly smooth. Measure out 1 cup.
  • In another medium bowl, whisk together the eggs, maple syrup, melted and cooled palm shortening, vanilla and 1 cup of mashed bananas.
  • Stir the wet ingredients into the dry ingredients until smooth and well-blended. The batter should be thick but pourable.
  • Scrape into the prepared loaf pan and smooth the top into an even layer. Bake for 50-55 minutes, until the top is dry and golden brown. (Don't bother with a toothpick – it'll come out clean even after 30 minutes but that doesn't mean the bread is done yet.) Let cool completely.

Notes

Substitutions
  • Add 1/2 cup of your favorite add-ins, like chocolate chips or chunks, blueberries, your favorite nuts or dried fruit like raisins or chopped dried cherries.
  • Slice a ripe banana in half lengthwise, then lay the slices cut-side up on top of the batter before baking. You can also sprinkle the slices with a bit of coconut sugar for a more caramelized topping.
  • Or slice a ripe banana into thin coins and place on top of the batter before baking.
  • The cinnamon flavor here is very subtle (but don’t leave it out or the bread will taste bland). If you want a more spiced flavor, double the cinnamon. You can also add ground ginger, nutmeg and/or cardamom.
  • Instead of maple syrup, you can use honey.
  • Instead of vanilla extract, you can use vanilla paste or the seeds of 1 vanilla pod.
  • I have not tried using anything else in place of the palm shortening. If you make this with ghee, coconut oil or something else, please let me know how it turns out!
Make ahead and storage
The bread can stored in the fridge for up to 5 days. As is it very moist, place a paper towel directly on top of the bread to absorb moisture.
The bread can also be tightly wrapped and frozen for up to 3 months. Thaw overnight in the fridge. If the bread is already sliced before freezing, place a small square of parchment paper between each slice before wrapping it up as a whole loaf.

Nutrition

Calories: 240kcalCarbohydrates: 19gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 33mgSodium: 185mgPotassium: 309mgFiber: 2gSugar: 9gVitamin A: 63IUVitamin C: 2mgCalcium: 71mgIron: 0.3mg
Keyword almond flour, banana bread, dairy free, gluten free, grain free, healthy snack, paleo, refined sugar free, soy free
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. Michelle says

    August 3, 2023 at 7:50 am

    5 stars
    My favorite paleo banana bread recipe I have tried. This one is a keeper!

    Reply
    • Paleo Gluten Free Guy says

      August 3, 2023 at 11:06 am

      Oh yay! So glad to hear that, Michelle. Thanks for sharing. 🙂

      Reply
  2. Nicole says

    February 7, 2023 at 5:49 pm

    5 stars
    Yum! I didn’t have palm shortening so used organic grass-fed butter instead & it still turned out delicious! Love love love that it’s GF and refined-sugar free. I do not use the “m” word, but this bread is the opposite of dry 🙂

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2023 at 11:19 am

      Thanks, Nicole! So glad you liked it! And I fully respect your choice on the “m” word 😉

      Reply
  3. Yang says

    June 6, 2021 at 10:45 am

    5 stars
    Perfect timing! I have some ripe bananas I need to use up. I will give this a try!

    Reply
    • Paleo Gluten Free Guy says

      June 9, 2021 at 1:45 pm

      Oh good! This is the perfect way to use them up.

      Reply
  4. Stacey Crawford says

    June 3, 2021 at 12:02 pm

    5 stars
    I love this paleo-friendly banana bread it has a perfect texture with just the right amount of sweetness.

    Reply
    • Paleo Gluten Free Guy says

      June 4, 2021 at 7:48 pm

      Thanks so much!

      Reply
  5. Megan Stevens says

    June 3, 2021 at 7:31 am

    5 stars
    Yum, such a delicious, classic recipe. My kids love it!

    Reply
    • Paleo Gluten Free Guy says

      June 4, 2021 at 7:48 pm

      Great, thanks!

      Reply
  6. tina says

    May 31, 2021 at 8:45 pm

    5 stars
    Banana bread is one of my fave and I’m so glad this is a paleo version and yum!

    Reply
    • Paleo Gluten Free Guy says

      June 4, 2021 at 7:46 pm

      Paleo and yum is my jam!

      Reply
5 from 6 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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