Blue Heaven’s Banana Bread, Remodeled (gluten-free, dairy-free)

Author Johnna


  • 1/2 cup Earth Balance vegan butter-y sticks or coconut oil , softened but not liquified
  • 1 cup coconut sugar
  • 2 large eggs from happy hens
  • 1 cup mashed ripe banana (about 2 1/2 large bananas)
  • 1/4 cup dairy-free yogurt (I use So Delicious cultured coconut milk)
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 1 1/2 cups Johnna's favorite gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees. Lightly oil a 9 x 5 loaf pan.
  2. In bowl of stand mixer, add butter alternative and coconut sugar. Using paddle attachment, mix on medium until well combined. (This will not be quite as fluffy as when using white refined sugar.)
  3. One at a time, add in eggs. Mix to incorporate each time.
  4. In a small bowl, combine mashed banana, dairy-free yogurt and vanilla bean paste.
  5. In another bowl, combine gluten-free flour blend, baking soda and salt.
  6. With mixer running on low, add in a bit of the banana mixture. Then add in a bit of the flour mixture. Continue alternating, stopping the mixer as necessary to scrape down the sides.
  7. Once well combined, pour batter into loaf pan. Bake at 350 degrees for 45 to 50 minutes. A toothpick or skewer inserted into the center will come out clean when the bread is down.
  8. Let cool for 10 minutes in the pan before turning out onto a wire cooling rack. Preferably you will let this completely cool before eating, but the temptation is great.

Recipe Notes

My recipe was inspired by a recipe published in Southern Living's Drives and Dives special issue. I have modified the recipe to be gluten-free, dairy-free and refined sugar-free as well as modifying the cooking time. Five of the nine ingredients in the original recipe have been changed.