Best Banana Bread - No Egg, No Milk, Gluten Free

"This is very easy to make, contains no egg or milk. I use gluten free all purpose flour and it comes out totally fabulous! The recipe is adjusted from 'My favourite Banana Bread Recipe - it has No Eggs' I found on the web! The recipe is only enough for a petite loaf pan (about 5x3 inches). Double the recipe for a standard size pan."
photo by Heidi N. photo by Heidi N.
photo by Heidi N.
photo by Paulna R. photo by Paulna R.
photo by Stephanie W. photo by Stephanie W.
photo by Heidi N. photo by Heidi N.
photo by GF_Mad_Scientist photo by GF_Mad_Scientist
Ready In:
1 loaf




  • Preheat oven to 325 degrees F (165 degrees C).
  • Lightly grease an petite loaf pan.
  • In a large bowl, mix the butter (or oil) and sugar and vanilla until smooth.
  • Sift in the flour, baking soda and salt
  • Blend in the mashed bananas.
  • Stir in the chocplate chips.
  • Pour batter into prepared pan.
  • Bake in preheated oven for 45-60 minutes, or until it tests done with a toothpick.

Questions & Replies

default avatar
  1. Fevie P.
    Why it's not same as a picture when I try the recipe


  1. Everlasting_Grey
    This is a wonderful, sweet and moist banana bread. However, I had problems with the ingredients. I added an egg and 1/4 cup milk to the batter, otherwise it would not have been a batter. It was much too dry and crumbly. After adding the two extra ingredients, it was perfect, and the bread turned out fabulous. I left out the chocolate chips and used xylitol instead of sugar. The gluten free flours used: 1/4 cup buckwheat, 1/4 cup sorghum, 1/2 cup brown rice. This combination tends to work out in many baked goods for me and tastes amazing. I have baked the batter in muffin tins to make muffins the second time around; they came out nicely!
  2. Anonymous
    I try new recipes online all the time, and have never once left a review. I just made an account to say how excited i am because after being diagnosed with a ton of major food sensitivies a couple years ago, i rarely enjoy food anymore. This recipe is absolutely incredible. Best banana muffins ive ever had, and they're ok for me to eat!! Thank you so much!! ???
  3. Paulna R.
    Amazing recipe.The loaf turned out light and moist but not wet. Fantastic and without any egg or milk. Will make it again. Recipe is definitely going into my cooking book.
    • Review photo by Paulna R.
  4. Varvara K.
    So good, you don't have to change anything. I made it as muffins and they were perfect!
  5. Katie P.
    Very good! I originally used this recipe for my daughters who have food allergies, but the whole family loves it! I make it just as described above and it turns out moist and delicious! (I use Bob Red Mill 1 for 1 gluten free flour.)



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