Gluten Free Copycat Starbucks Banana Nut Bread {Dairy Free}
Do you ever wish that delicious looking banana nut bread at Starbucks was gluten free? Well it’s your lucky day! This recipe tastes just theirs but can be enjoyed by those who are gluten and dairy free.
Whenever I go to Starbucks I ALWAYS get the the banana nut bread, even if I’m not hungry. Something about the smell of coffee shops makes me crave sweet treats and this bread really hits the spot. I love how moist and decadent this banana bread is especially with a nice cup of Joe. Now you can enjoy it in your own home knowing it’s gluten free.
Most recipes I found out there obviously use regular flour and other ingredients like buttermilk that don’t work well for someone who has dietary restrictions. Here at Rabbio’s Kitchen we’ve formulated a recipe that tastes just like the Starbucks’ bread but without the gluten or dairy. Keep reading to learn how to make this delicious treat and as always let us know in the comments what you think!
Jump to Recipe
Banana Nut Bread Ingredients
- gluten free flour blend (I used Bob’s Red Mill 1:1)
- baking soda
- egg
- cinnamon
- ripe bananas
- vanilla extract
- granulated sugar
- almond milk (any milk alternative will work)
- walnuts
- xanthan gum
- vegetable oil
- salt
Plan Ahead
When you think of banana bread one of the first things that comes to mind is that incredible ripe banana smell. It’s traditional to use overly ripe bananas for banana bread which requires the peel to be mostly brown. I usually toss my bananas into the freezer when I notice they start to become overly ripe and as soon as I have enough I’ll make a batch of this banana bread. If you do freeze your overly ripe bananas just be sure to take them out of the freezer about 30 minutes before you start this recipe so they come to room temperature and they’re easier to mix into the batter.
How To Make The Perfect Banana Nut Bread
This recipe is honestly super easy and its hard to screw it up but here are a few tips to ensure the best results.
Use The Right Flour Blend
I have always used Bob’s Red Mill 1:1 for this recipe but any rice based flour blend should give you similar results. If your flour blend does not contain xanthan gum be sure to add an extra 1/2 teaspoon to the dry ingredients.
Use Overly Ripe Bananas
As mentioned earlier using overly ripe bananas is key for any banana bread recipe to get the right consistency and flavor. When bananas ripen the starches are converted to sugars which is what makes them so soft, sweet and perfect for this bread. How ripe is too ripe? Honestly as long as they are not moldy there is no such thing as too ripe. Even black bananas are perfect!
Get The Baking Time and Temperature Right
Even if you do everything right when mixing the batter and you use the perfect bananas there is still some room for error. Make sure you set your oven to 325 F and bake until a toothpick comes out clean when inserted into the center of the bread. Since banana bread has a high moisture content it takes longer than you’d think to bake. Start checking the bread at 50 minutes and again every 5-7 minutes until you are confident it’s fully baked. Under-baked bread will sink in the center and turn out soggy in the center while over-baked bread will end up being dry and burnt around the edges so be sure to keep an eye on it!
What Variations Can I Make?
One of the most common variations on this bread is adding chocolate chips to the batter but there are a few others you may not have thought of.
Chocolate Banana Bread- Reduce the flour blend to 1 1/4 cups and add 1/2 cup of Dutch processed cocoa powder to the dry ingredients and some dark chocolate chips to the batter before pouring it into the bread pan. This version is also delicious with chopped walnuts but they are optional.
Tropical Banana Bread- For this variation replace half the sugar with brown sugar and fold in whatever dried tropical fruit suits your fancy. I love it with 1/3 cup dried pineapple and 1/3 cup shredded coconut folded into the batter. You can also add chopped macadamia nuts in place of the walnuts in this recipe.
Peanut Butter Banana Bread- Add 1/3 cup peanut butter to the bananas and reduce the oil to 1/4 cup for a super decadent twist on this traditional bread. You can also add dark chocolate chips for added flavor.
Gluten Free Copycat Starbucks Banana Nut Bread
Equipment
- 2 medium mixing bowls
- 1 9" x 5" bread pan
- 1 whisk
- 1 Rubber Spatula
- Parchment Paper
Ingredients
- 1 ¾ cups gluten free flour (I use Bob's Red Mill 1:1)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp xanthan gum
- ¼ tsp salt
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp almond milk (any milk alternative will work)
- 3 ripe bananas
- 1 cup + 2 tbsp granulated sugar
- ¾ cup chopped walnuts divided
Instructions
- Preheat oven to 325° F. Grease a 9" x 5" bread pan and line with parchment paper.
- In a medium size mixing bowl combine flour, xanthan gum, salt, baking soda, and cinnamon then set aside
- in a separate bowl whip the oil, sugar, egg, vanilla extract and almond milk until well combined.
- pour the dry ingredients into the wet ingredients and mix with a rubber spatula until well combined. It will be quite dry at this stage.
- Dump the ripe bananas in with the other ingredients and combine until a smooth batter forms with no clumps of flour. Fold in half the chopped walnuts and pour the batter into the prepared bread pan. top the bread with the remaining walnuts and place into preheated oven on the center oven rack. Back for 60 minutes or until a toothpick comes out clean when placed into the center of the bread. Remove from the oven and allow the bread to cool in the pan for 10 minutes before removing it from the pan and allowing it to cool completely. Enjoy!
Notes