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Not Monkeying Around, We’re Bananas For This Banana Bread

My kids LOVE, LOVE, LOVE banana bread. Sometimes I make it in muffins, and sometimes I make it as a loaf. Either way, it’s absolutely delicious and easy to make. The best part about these is that they freeze well if you have too many!

Because my oldest boy is both gluten and dairy free I typically have to make everything that way. Here’s the recipe that gets them coming back every.single.time!


  • 2 cups Gluten Free 1-to-1 Flour (I prefer Bob’s Red Mill or King Arthur)

  • 1 cup Almond Flour

  • 2-1/2 teaspoon Baking Powder

  • 1 teaspoon Baking Soda

  • 1-1/2 teaspoon Salt

  • 1-1/3 cup shortening (I sometimes will use country crock if that’s the only option I have) if you don’t need these to be dairy free you can use butter

  • 2/3 cup sugar

  • 4 eggs

  • 2 teaspoons vanilla

  • 4 tablespoons or 1/4 cup dairy free milk (I use almond or coconut, for me it depends on what will “expire” within the 1 week you get once you open the carton) if you don’t need these to be dairy free you can use regular milk

  • 4-6 bananas mashed bananas which is about a cup

Totally Optional: 1/2 cup of your favorite: dairy free chocolate chips (I prefer Wegman’s brand because the price is right, if you don’t have one close by, Enjoy makes allergen friendly ones that are tasty), walnuts, fruit, etc.


  • Preheat oven to 350 degrees

  • If making a loaf, grease two 9 x 5 loaf pans with cooking spray.

  • If making muffins, prepare your cupcake holder with cupcake liners. This recipe will make 24. I use my Wilton oversized cupcake holder.

  • Mash bananas in a separate bowl using a fork, if you’re lazy like me, just wait and add them in when it comes to this step! LOL! My bananas are usually so ripe they just fall apart anyhow.

  • In a separate bowl whisk all the dry ingredients together. Once again, if doing the lazy method, just wait and add them when it comes to this step!

  • In a mixer (or using a hand mixer), add sugar and shortening. Beat until fluffy and combined. Add eggs, vanilla, and milk. Beat for 1-2 minutes until everything is combined.

  • Add the bananas and mix until combined.

  • Slowly add in the dry ingredients and beat until combined.

  • If adding any optional items, fold in using a spatula.

  • Pour batter into loaf pans. Bake for 50-60 minutes

  • If making cupcakes, I like to use a large sized ice cream/cookie scoop. Bake between 20-25 minutes.

  • To check if done, use a toothpick. It will come out clean.

Let me know if you tried this recipe, and if you have kids, what they thought. It really is tasty.

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