This is a very basic version of a gluten-free AND dairy-free banana bread recipe, with a LOT of chocolate chips and a gentle taste of olive oil. You can enrich it in many different ways, following your taste. You could add sliced almonds or chopped walnuts.
Making this gluten-free banana bread is super easy, you only need one bowl and not even an electric whip! But to make it super quickly, you can definitely use them or even a stand mixer. Since eggs don’t have to be whipped for long, you can just mix all the ingredients with a spoon or a fork. Likewise for bananas, if they are well ripe it is enough to mash them with a fork.
Excellent for breakfast or as a snack, this banana bread is perfect to prepare when we have ripe bananas at home, with almost black peel.
Unlike the original recipe with wheat, this recipe includes only rice flour and tapioca starch. Moreover, it is without butter or other dairy products. This makes it perfect for both celiacs and lactose intolerant people. It’s made without commercial blends or gums. However, this gluten and lactose-free banana bread keeps soft for 3-4 days at room temperature, in an air-tight container.
What other naturally gluten-free flours can I use?
If you like a more rustic taste, you can sub half of the rice flour for sorghum flour or corn flour. The tapioca starch could be as well potato starch or corn starch. The final result won’t change.
How can I make a VEGAN gluten-free banana bread recipe?
If you are looking for a recipe that is both vegan and gluten-free, I suggest you to try my other recipe (CLICK HERE). The plant-based yogurt give it just the right softness. And if you have had enough of banana breads, take a look at these banana brownies recipe.