Banana Loaf (gluten free, dairy free, soy free, vegan)
Prep time
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Tweaked my old 2013 banana pecan loaf recipe even further to include measured weights and simplified it by using fewer ingredients to keep it consistently delicious and more convenient using readily available ingredients. It's full of ripe sweet bananas, moist and perfectly delicious any time of day and so versatile (can be made as muffins as well) - freezer-friendly and allergen free too!
Recipe type: Dessert, Breakfast
Serves: 2 standard-sized loaves
  • 140 grams (3/4 cup) organic white rice flour, plus 10 grams (2 teaspoons) (I use Bob’s Red Mill flours)
  • 115 grams (3/4 cup) sorghum flour
  • 62 grams (1/2 cup) tapioca starch
  • 27 grams (1/4 cup) gluten free oat flour (Bob’s Red Mill is certified gluten free)
  • 4 grams (1½ teaspoons) ground psyllium husk
  • 2 teaspoons aluminum free baking powder
  • 1 teaspoon aluminum free baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ cup coconut milk (not canned)
  • 1½ teaspoons apple cider vinegar
  • 4 ounces (8 tablespoons) non-dairy butter (Earth Balance soy-free spread)
  • 1 cup raw sugar (turbinado)
  • 4 medium very ripe bananas (brown spots), diced or roughly mashed
  • 4 tablespoons chunky applesauce (strained of any remaining liquid)
  • If using eggs: add 3 whole eggs and omit apple sauce
  • 1 teaspoon pure vanilla extract (Nielsen-Massey or Frontier Organic is gluten free)
  • Optional: 2 whole bananas for garnish, sliced thin
  • Optional: 4 tablespoons cacao nibs for garnish
  • Alternatively: 1 cup of any nut, berries, fruit, chocolate chips desired (fruit should be patted dry and nuts or chips tossed with 2 tablespoons white rice flour before using)
  1. Preheat oven to 350 degrees F (180 C) Lightly grease two standard-sized loaf pans then line with ½ a sheet of parchment paper with a slight overhang to keep the paper in place (placed on length side for easy lifting when done) then grease a little more where it's dry. For muffins: see note below.
  2. Toss 2 tablespoons of white rice flour with nuts or chips, if using, set aside (flour helps to prevent ingredients from sinking to the bottom).
  3. Combine all other flours, baking powder, baking soda, kosher salt, and nutmeg in a bowl, set aside. Measure coconut milk then add apple cider vinegar to the measuring cup, do not stir and set aside. This is the “buttermilk”.
  4. In a stand mixer set with the paddle attachment, cream the non-dairy butter and raw sugar on medium high speed (start on low to prevent sugar splatter) for 3 minutes until pale and appears light and fluffy.
  5. Reduce speed to medium, add diced (or roughly mashed) banana to creamed butter/sugar. Immediately after, add chunky apple sauce (or egg, if using, one at a time), and vanilla extract. Alternating liquid and flour: pour in half of the “buttermilk”, then half flour blend, followed by remaining “buttermilk” then remaining flour blend until just blended. Turn off mixer then pour batter into loaf pans two-thirds full.
  6. **If adding nuts, fruit or chocolate chips, fold in by hand until well blended then pour batter into pans.
  7. Bake for 55-65 minutes, or until a toothpick comes out fairly clean. If baking muffins see note below. Let cool for 20 minutes in the pans before serving. When cooled, separate the loaves from the pan using the dull side of a knife then pull out of the pans using the overhanging paper for support. Slice 1-inch slices with a sharp knife. Serve at room temperature. Store at room temperature, covered, for 2 days or refrigerated up to 4 days. Freeze for up to 3 months, pre-sliced then place slices between wax or parchment paper then transfer into freezer-safe container or freezer-safe ziploc bag.
  8. Notes:
  9. Mixing fruit, nuts, or chocolate chips with a little bit of flour helps prevent them from sinking to the bottom and well throughout the baked goods.
  10. Be sure to drain any excess liquid from applesauce that could thin out the batter. The batter should look like a cake batter - thick, not thin or runny, and slow to pour off the scooper. If it appears too thin, add 20 grams of either white rice flour or sorghum.
  11. Alternatively, swap out pecans for raspberries, strawberries, cranberries, chocolate chips, or any other nut, if you like - all these alternatives do well in the recipe. If using fruit suggested, be sure to pat any excess water before using.
  12. Some Notes on psyllium husk: Psyllium husk is derived from the seeds of the herb ovata, a bulk-forming dietary fiber that contains both soluble and insoluble fiber. If you like to bake sweets or bread I encourage you to give it a try. It works exceptionally well as a binder in gluten free baking and as a substitute to guar or xanthan gums; something I try to avoid when I can for health reasons. The soluble fiber in the husk binds to water (or any liquid) and gels up liquids, similar to what beans, peas, and seeds do, without imparting any gummy, chewy texture. It is also good for the heart as well as the entire gastrointestinal system (for healthy regularity). I buy Organic, non-gmo pharmaceutical grade whole psyllium husk from India that I grind, as needed, in my spice grinder (it’s really a mini Krups brand coffee bean grinder I bought at Bed Bath Beyond for $20- that grinds up my spices, flax, chia, and husk easily when I need them). Be sure to store it in a cool dry place, like flours, or it will cake up.
  13. Baking muffins: This will fill 16 standard sized cupcake liners (bake for 25 minutes) or 10 brown pannetone-style high muffin liners set on a baking sheet to prevent any mess (bake 25-30 minutes). The darker the cupcake/muffin pans, the faster they will bake. If using dark pans, check on them at the 20-minute mark. I use ceramic cupcake pans (sold on Amazon) that are white, those take the full 30 minutes to bake. A toothpick inserted should come out clean.
Recipe by From Jessica's Kitchen at