Dairy Free Banana Bread

This easy dairy-free banana bread recipe is naturally sweetened, made with a handful of basic pantry staples, has no milk, and can easily be made gluten-free.

The best way to use up slightly overripe bananas is to make dairy free banana bread, banana blueberry oatmeal muffins, or 3 ingredient banana oat pancakes.

Many recipes include sour cream or yogurt to keep banana bread moist and give it an extra fluffy texture. For this healthy banana bread recipe, my goal was to make it as close to classic banana bread as possible using basic ingredients without sacrificing texture or flavor.

Ingredients

Wet Ingredients

• Spotty bananas – add moisture and a great natural sweetness to the banana bread.
• Melted coconut oil – you can use unrefined coconut oil if you wish, but I prefer to use refined for no coconut taste.
• Maple syrup – pairs really nicely with the banana flavor.
• Eggs – give the bread structure and a nice crumb.
• Vanilla extract – for flavor.

Dry Ingredients

• All-purpose flour – you can use regular or a gluten-free flour blend.
• Baking soda – the leavening agent.
• Pinch of salt – to round out the sweetness from the bananas and the maple syrup.

See recipe card for quantities.

How To Make Dairy Free Banana Bread

Step 1. Preheat your oven to 325°F/165°C and grease a 9×5-inch loaf pan Alternatively, you can line it with parchment paper for easy removal.

Step 2. In a large bowl, combine the mashed banana, coconut oil, maple syrup, eggs, and vanilla.

Step 3. Stir in the flour, baking soda, and a pinch of salt until just combined.

Step 4. Pour the banana bread batter into your prepared loaf pan.

Step 5. Bake for 55-60 minutes. It’s ready when a toothpick or the tip of a knife inserted into the center of the loaf comes out clean and the top of the loaf is golden brown.

Step 6. Allow the banana bread to cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack. Let cool to room temperature before slicing.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this dairy free banana bread using what you already have? Here are some ideas…

• Short on bananas? – you can also use yellow plantains with some black spots.
• No coconut oil? – use melted vegan butter, avocado oil, or olive oil.
• No maple syrup? – use honey.
• Make it gluten-free – I’ve had great success using Bob’s red mill 1:1 gluten-free flour blend. Make sure whatever blend you use has xanthan gum for the best results.
• Add-ins – nuts, seeds, chocolate chips, dried fruit, etc.

Storage

Store the banana bread in an airtight container on the countertop for up to 3 days, in the refrigerator for 5-7 days, or in the freezer for up to 3 months. If freezing, cut into slices first.

How to Serve

This bread is delicious on its own, but can also be served with dairy free butter, raspberry compote, or granola butter.

Top Tip

For the best texture and flavor use bananas that have some spots but aren’t completely black.

More Dairy Free Quick Bread Recipes

• Carrot Cake Loaf With Citrus Glaze
• Banana Blueberry Oatmeal Muffins
• Blackberry Lemon Bread
• Apple Mug Cake