There’s little more comforting than the warm, fragrant scent of sticky buns baking on a slow weekend morning. The earthy yeast notes and cozy spices draw everyone into the kitchen. These Gluten and Dairy Free Banana Bread Sticky Buns combine everything you love about classic sticky buns with the tender, banana-bread flavor you crave—without gluten or dairy.
Can’t decide between banana bread and sticky buns? You don’t have to. These soft yeast rolls deliver pillowy texture, a sweet cinnamon-banana filling, and the glossy, caramelized pecan topping that makes sticky buns irresistible.
Morning Mashup
Weekends are for lingering breakfasts and baking that feels like a treat. Working with yeast is part craft and part patience: watching the dough rise, smelling it as it bakes, and enjoying the transformation. This recipe blends gluten-free yeast rolls with ripe bananas for moisture and flavor, then finishes the rolls with a crunchy, sticky topping made from dairy-free sweetened condensed milk and pecans.
The result is a morning mashup that’s soft, slightly sweet, and wonderfully gooey—perfect for family breakfasts or a special brunch.
How to Measure Bananas
Many recipes list banana amounts by volume—half a cup or a full cup—but measuring bananas can be confusing depending on whether they’re chopped or mashed. Keep in mind adding more banana doesn’t always mean stronger flavor; too much can make a baked good dense or overly moist. Use the ripest bananas you can for the best flavor without altering texture too much.
Use this quick guide when a recipe calls for chopped or mashed banana:
- 1/2 banana: 1/3 cup chopped | 1/4 cup mashed
- 1 banana: 2/3 cup chopped | 1/2 cup mashed
- 1-1/2 bananas: 1 cup chopped | 3/4 cup mashed
- 2 bananas: 1-1/3 cups chopped | 1 cup mashed
- 3 bananas: 2 cups chopped | 1-1/2 cups mashed
- 4 bananas: 2-2/3 cups chopped | 2 cups mashed
Ooey Gooey Delicious Gluten and Dairy Free Banana Bread Sticky Buns
This bake breaks down into three main parts: the dough, the filling, and the topping. Follow the steps below for reliably tender, flavorful rolls.
- When activating yeast, be sure the water is warm to the touch but not hot.
- Lightly oil a mixing bowl to keep the dough from sticking and to prevent a dry film forming on its surface.
- Mash the ripe bananas and mix with the egg until mostly smooth and creamy.
- Melt the dairy-free butter, then stir in the remaining sugar and the salt.
- Gently scald the dairy-free milk in a saucepan—watch for small bubbles at the edges, and remove from heat immediately; do not boil.
- Mix the yeast mixture into the banana mixture, then add the cooled milk.
- With the mixer fitted with a paddle attachment, add the gluten-free 1:1 flour in 1/2 cup increments, allowing each addition to incorporate. The dough will be sticky.
- Flour the outside of the dough ball lightly, place it in the oiled bowl, cover, and set in a warm spot. Let it rise for about an hour, until doubled.
- Prepare the filling by combining the listed filling ingredients until smooth.
- Roll the dough into a 10″ × 8″ rectangle and spread the filling, leaving a 1″ border.
- Tightly roll the dough into a log and cut into 8–9 equal rolls.
- Butter a 9″ round cake pan. Sprinkle chopped pecans over the bottom and pour the dairy-free sweetened condensed milk evenly over them.
- Arrange the rolls in the pan, cover, and allow them to rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 50–60 minutes, or until golden and a toothpick inserted into the center comes out clean. About halfway through baking, tent the pan with foil to prevent over-browning.
- Invert the pan onto a plate while still warm so the caramelized topping coats the rolls, then serve.
These buns pair wonderfully with coffee or a simple fruit salad for a weekend treat. If you enjoy breakfast baking, try other gluten- and dairy-free morning recipes to expand your repertoire.
Gluten and Dairy Free Banana Bread Sticky Buns
Danielle Cochran
Pin Recipe
Equipment
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Mixing bowls
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Mixer with paddle attachment
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9-inch round cake pan
Ingredients
Dough
- 6 tbsp Dairy-free butter
- 1/2 cup Oat milk
- 1 tbsp Honey
- 1/3 cup Sugar, divided
- 1/2 cup Warm water
- 1 Egg
- 1 tsp Kosher salt
- 1 pkg Instant active yeast
- 1 cup Mashed ripe bananas
- 3 1/2 cups Gluten-free 1:1 flour you may need an additional 1/2 cup
Filling
- 8 tbsp Dairy-free butter, room temperature
- 1 cup Packed brown sugar
- 1 tsp Cinnamon
- 1 tbsp Unsalted caramel seasoning (optional)
Topping
- 1 tbsp Dairy-free butter
- 1 1/2 cups Pecans, chopped
- 11.25 ounces Dairy-free sweetened condensed milk
Instructions
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Lightly oil a pan with a neutral oil and set aside.
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In a mixing bowl, combine mashed banana and egg until smooth.
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In a separate bowl, mix yeast, warm water, half the sugar, and honey. Let sit 5 minutes until foamy.
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Melt the butter and stir in the remaining sugar and salt.
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Scald the dairy-free milk—remove from heat when small bubbles form at the edges and allow to cool slightly.
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Add the yeast mixture to the banana mixture, then mix in the cooled milk.
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With the mixer on, add flour 1/2 cup at a time until incorporated.
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Turn off the mixer, lightly flour the dough ball, place in the oiled bowl, cover, and let rise for about 1 hour until doubled.
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Prepare the filling and spread it over a rolled 10×8 rectangle of dough, leaving a 1″ border.
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Roll tightly and cut into 8–9 pieces. Butter a 9″ pan, sprinkle with nuts, and pour the condensed milk over them.
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Place the rolls in the pan, cover, and proof for 30 minutes more.
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Preheat oven to 350°F. Bake 50–60 minutes until golden and a toothpick comes out clean; tent with foil halfway through to prevent over-browning.
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Invert the pan onto a plate so the caramel topping coats the rolls, then serve warm.