Simple dairy free banana bread recipe perfect for a breakfast treat or simple family dessert! With a ton of flavor and moist texture, this is certain to be a new favorite.
I make a lot of banana bread, but when I need a dairy free recipe, this is the one I make! The flavor is wonderful without being too sweet and the texture is moist with that signature banana bread crumble.
If you need a non dairy banana bread recipe, give this one a try, you won’t be disappointed.
Make sure to bookmark or pin this recipe so you can make it again!
Related Recipe: Banana bread from cake mix
How to Bake Homemade Non Dairy Banana Bread
This recipe yields one loaf of banana bread. Prep time is just a few minutes and bake time is right around forty-five minutes.
For equipment, you will need a medium mixing bowl and a 9″x5″ loaf pan. If you have a sifter, get that out too.
When it comes to replacing butter in banana bread, we need to use an oil that will provide the moisture and binding necessary to bring all our other ingredients together.
Fortunately you have multiple options, so you likely already have at least one of them on hand. This recipe is also perfect for stir ins.
So no matter if you are looking for a basic banana bread or one filled with dairy free chocolate chips and nuts, this recipe is perfect!
Related Recipe: Banana bread from frozen bananas
This recipe calls for common ingredients, so you likely have everything you need already. But just in case you are out of anything, I will cover some common substitutes below.
When it comes to your oil, you have a number of options so it largely depends on what you have on hand.
Here are some dairy-free options you can use to make your banana bread.
- Vegetable Oil
- Coconut Oil
- Canola Oil
- Olive Oil
- Grapeseed Oil
Banana Bread Ingredients
- 3-4 Extra Ripe Bananas (frozen)
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Soda
- Vanilla or Almond Extract
While you can make this recipe without freezing your bananas, I highly recommend you freeze them!
This is the key to getting a super moist and flavorful loaf of banana bread. When you defrost your bananas it will release juices that will go in our dough creating an amazing texture!
Simply peel your bananas and seal them in a freezer safe bag or container for at least two hours before making your banana bread.
While we’ve already covered your oil options, I wanted to cover the most frequently asked about substitutions just in case you are out of anything.
All-Purpose Flour: This is the base for your banana bread, and all-purpose flour gives us a great texture base. But if you are out, or looking for a gluten free option, there are alternative ingredients you can use. Try cassava flour (gluten free), millet flour (gluten free), chickpea flour (gluten free), wheat flour, or self rising flour.
Vanilla Extract or Almond Extract: We use one of these extracts to provide additional flavor. You can omit if you are all out, but your final flavor will be a bit flatter. Any nut extract can be used in place of vanilla extract or almond extract.
Brown Sugar: Brown sugar is used to provide sweetness and a bit more moisture. If you are all out, you can increase your granulated sugar or use an alternative such as palm sugar or even cane sugar.
Related Recipe: Banana bread without baking soda
Ok, so this recipe is super tasty just the way it is, but sometimes you are craving something a little more!
And this recipe is perfect for any of your favorite banana bread stir ins. So whether you are looking for a banana nut bread or a berry lovers version, this recipe is the perfect base.
Here are some dairy free add ins you can use with this recipe.
- Chopped Walnuts
- Crushed Pecans
- Almond Slivers
- Dairy Free White Chocolate Chips
- Dried Cranberries
Related: Flavors that go well with banana
Once you have all your ingredients and equipment together, it’s time to get baking!
Important Note: When thawing your bananas, keep the juices! You will incorporate it along with your mashed banana.
To thaw your bananas remove them from your freezer bag and place in a microwave safe bowl. Heat them on low for thirty second increments until mostly thawed.
Step 1: Preheat oven to 350 degrees
Step 2: Thaw then mash your bananas. Keep the juices
Step 3: Add mashed banana, granulated sugar, brown sugar, and oil to mixing bowl. Stir until well combined.
Step 4: Add eggs to banana mixture and stir until well combined.
Step 5: Using sifter, add all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Stir until well combined. Do not over stir.
Note: If using add ins, gently stir them in now.
Step 6: Grease loaf pan with butter or non stick cooking spray.
Step 7: Pour banana bread dough into loaf pan.
Step 8: Bake in preheated oven for 45-50 minutes.
Note: Your banana bread is done when an inserted skewer comes out clean.
Step 9: Carefully remove banana bread from oven and cool on a wire rack,
Step 10: Serve and enjoy!
Easy Dairy Free Banana Bread
- 1 9×5 Loaf Pan or equivalent
- 1 Medium Mixing Bowl
- 3-4 Extra Ripe Bananas frozen then thawed
- 1½ Cups All-Purpose Flour
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar packed
- ½ Cup Oil see above for options
- 1 tsp Baking Soda
- 2 Large Eggs
- 1⅔ tsp Vanilla Extract or almond extract
- 1½ tsp Ground Cinnamon
- ½ tsp Nutmeg optional
- pinch Salt
- Preheat oven to 350 degrees
- Thaw then mash your bananas. Keep the juices
- Add mashed banana (with juices), granulated sugar, brown sugar, and oil to mixing bowl. Stir until well combined.
- Add eggs to banana mixture and stir until well combined.
- Using sifter, add all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Stir until well combined. Do not over stir.
- Note: If using add ins, gently stir them in now.
- Grease loaf pan with butter or non stick cooking spray.
- Pour banana bread dough into loaf pan.
- Bake in preheated oven for 45-50 minutes.
- Note: Your banana bread is done when an inserted skewer comes out clean.
- Carefully remove banana bread from oven and cool on a wire rack,
- Serve and enjoy!
- Oven temperatures vary so check your banana bread at 45 minutes. Insert a skewer in the center and if it comes out clean, it’s done baking.
- When using stir ins, add 1/2- 1 cup total.
- To store your banana bread, wrap it tightly in plastic wrap and store at room temperature for up to three days.