Dairy Free, Gluten Free Coconut Oil Banana Bread. So nutty, naturally sweet, and moist that you’ll wonder why you ever made any other recipe!
I did it! I finally jumped onto the banana bread train. I mean, I’ve had great intentions since the beginning of time when I started putting our brown (errrr, black) bananas into the freezer for “later”, but to actually pull them out and put them to good use was another story. But, I’m proud to report that it happened! And then it happened again! And again…
Each time I made this super awesome, basically healthy banana loaf, I found myself devouring it in a day or two. This is a good problem to have for the sake of it being a great recipe, but not so good for my “I can’t eat dinner because I gorged on banana bread all day” issue…
Check out the texture of that bread! Isn’t it awesome? It’s gluten free because I blended up oatmeal using my food processor and created a oat flour which was used in place of regular old all-purpose flour! We’re not gluten-free around our household, but every once in awhile it’s nice to lighten up your baked goods and tuck some more fiber into your diet.
The bread is also dairy-free since I used rich, silky coconut milk in place of cow’s milk. You can also feel free to sub almond milk, soy milk, hemp, whatever your heart desires! Or, if you’re like, “But cow milk is just fine with me Jessie,” you can go for that too! Do I look like I care one bit?? As long as you love it, it’s allllll up to you 🙂
When you make this bread tomorrow (yep, I’m looking at you, lady with 25 bananas in her freezer), make sure to tag me on instagram and then share the recipe with a friend! We like sharing, right? 🙂
- Preheat oven to 325 degrees and grease a loaf pan with cooking spray.
- Whisk together coconut oil, honey, eggs, bananas, coconut milk, and vanilla.
- Add baking soda, salt, ground cinnamon, and oat flour, then gently stir until all ingredients are just moistened. Be careful not to overmix or to beat your batter too hard.
- Pour into prepared loaf pan and bake for 45-50 minutes, until top is golden brown and a toothpick inserted into the center of the bread comes out clean.
- Remove to cool on a wire baking rack, slice, and serve warm drizzled with honey.