Banana Bread (Ridiculously Good)


Ohhhh, I may have eaten a whole loaf. In my defense, Chef Ben made two small it wasn't that big.

In preparing for yet another snow day home with three kids today, my loving hubby asked me if there was anything I wanted him to make for me...meaning, something specifically gluten free/dairy free that would be extra enjoyable. I thought about it and had an overwhelming craving for either banana bread or pumpkin bread. I don't discriminate, I love all breads. Sweet breads, savory breads, seeded breads...banana, pumpkin, lemon and poppy seed. I can go on and on. I LOVE BREAD. But having to abandon gluten has left me with a frequent longing for all things bread-y. Today, it was specifically for that slightly sweet, spongy-textured, warm, fruit-or-veggie-infused-kinda-bread. So he obliged...cause he kinda loves me <3 

I don't know how he does it. But it was amazing...every slice. Baked to perfection. He has this way of creating flavors that are elusive. You can never quite pin point the flavors you experience, or the balance between just know they're so very enjoyable and you want more. 

I hope you all enjoy it as much as we did. Yeah, our kids love it too. And those almost bad bananas were transformed into something wonderful instead of meeting a tragically wasteful fate in the garbage. 



Ridiculously Good Banana Bread (Gluten and Dairy Free)


  • 4oz - or 1 stick Softened Non-Dairy Butter (we use sticks of Earth Balance Vegan Buttery Sticks) *Can use regular unsalted butter if non-dairy is not a requirement for you.

  • 7 oz Granulated Sugar

  • 2 Large Eggs

  • 4 Mashed Bananas (use very ripe bananas. You know, the ones your kids won't eat because they're 'almost bad'. We also find that organic bananas are creamier and better tasting)

  • 7 1/2 oz Gluten Free flour (while Chef Ben uses his own blend, it's base, and our recommendation for ready to use flour would be Bob's Red Mill 1 to 1 Gluten Free Baking Flour, available most local grocery stores)

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 1/4 tsp Nutmeg

  • 1/4 tsp Cinnamon

  • 1 tsp Vanilla Extract (while Chef Ben now makes his own vanilla extract, we prefer Nielsen Massey's Madagascar Vanilla for off the shelf vanilla - but any pure vanilla extract will work)

  • 2 tbs confectioner's sugar (set aside to dust final product)


Sift dry ingredients together and set aside.

Cream butter and sugar for 2-3 minutes on medium.

Add eggs one at a time while mixing on medium.

Add bananas and mix 20-30 seconds on medium.

Add dry ingredients slowly while mixing on medium/low until incorporated.

Add vanilla and mix only until the vanilla is combined into batter. 

Pour batter into loaf pan(s)

Bake at 350 degrees for 50-60 minutes (until toothpick comes out clean from center)

Once completely cooled, use a strainer or sifter to dust top of loaf.