Gluten & Dairy Free Banana Loaf

If you are trying to make something healthy for a special relative who has gluten and/or lactose intolerance, you might want to try this new recipe. 

Do take note that this was not meant to be a nut-free recipe. It can be with the omission (leave out) of the walnuts and possibly the Soy Lecithin if you are concerned about possible allergies to soy.

Gluten & Dairy Free Banana Loaf

  • Servings: 9-inch loaf or round pan
  • Print

Ingredients: Gluten & Dairy Free Banana Loaf

2 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour

1 tablespoon (3 teaspoons) baking powder

1 teaspoon salt

1 teaspoon baking soda

2 teaspoon soy lecithin 

1/2 cup soft brown sugar

1/2 cup canola oil

1 cup mashed bananas (about 2-3 ripe bananas)

3 eggs

1/2 cup walnuts, chopped


  • Mash the bananas with the baking soda and leave for about 20-30 minutes.
  • Beat eggs with the brown sugar until it is light & frothy.
  • Slowly add the oil and mix till it comes together.
  • Add the soy lecithin and allow it to absorb the liquids for about 10 minutes.
  • Add the mashed bananas & chopped walnuts. Mix well.
  • Sieve the flour, baking powder & salt into the mixture. Stir to mix.
  • Pour the mixture into a greased 9-10″ loaf pan 3/4 (three quarters) full or into a greased 9″ or 10″ round cake pan. There may be some extras left if you use the loaf pan. 
  • Bake in a preheated 180ºC (375ºF) oven for 45-50 minutes.


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