Dairy Free Banana Bread

Several slices of banana bread on a plate, next to a knife, napkin, and banana.

Enjoy a butter-free take on the traditional classic quick bread with this dairy free banana bread recipe.  This loaf is packed with banana flavor and has the perfect level of sweetness.  It’s got a tender fluffy crumb, yet is still somehow rich at the same time.  Bake this up, sit down with a cup of coffee, and relish in a few (hopefully peaceful) minutes of snacking.

Note: This post was first published in 2019 and has been updated in 2024.

Ingredients

Here are the ingredients you’ll need to make dairy free banana bread. The great thing about this recipe is you don’t need any expensive dairy-free substitutes; everything you need is common pantry ingredients!

Sugar, oil, bananas, flour, cinnamon, baking powder, baking soda, salt, vanilla, and eggs on a white backdrop.

Here are some selected ingredient notes you may find helpful:

  • Bananas – Use bananas that are full of brown spots, as these are softer and sweeter. I love to look for markdown bananas at the grocery store when I’m baking – yay for saving money!
  • Vegetable oil – This inexpensive oil is great for baking. If you do not like using vegetable oil, you can use avocado oil instead. Both have very neutral flavors that work well in banana bread.

Instructions

You’ll find the full recipe instructions and amounts in the recipe card, but here’s a helpful overview with tips and photos.

You’ll start by mashing your bananas and combining them with the oil, sugar, eggs, cinnamon, and vanilla.  You’ll want to whisk it up until everything is good and mixed.  It’s totally okay if there are still random chunks of bananas in there.

Mashed bananas, oil, eggs, sugar, vanilla, and cinnamon mixed together in a glass bowl.

In another bowl, mix together the dry ingredients – flour, baking soda, baking powder, and salt. 

Flour, baking soda, baking powder, and salt mixed together in a glass bowl.

Add the dry ingredients to the wet ingredients and stir until everything is combined.  Don’t overmix here; it can make the bread less fluffy.

Banana bread batter in a glass mixing bowl.

Pour the batter into a greased loaf pan (don’t forget to grease it, or the bread will stick).

Unbaked banana bread batter in a loaf pan

Pop that in the oven. It should take around 55 to 70 minutes to finish baking. While you’re baking it, you want to make sure you place this in the center rack of your oven.  If you bake it too high or too low, it will cause either the bottom or top to brown too much before the center has finished baking.

You can test for doneness by sticking a toothpick into the center of the bread. If it pulls out clean, the bread is done. Let it cool, then slice and enjoy!

A freshly baked loaf of dairy free banana bread in the pan.

Recipe FAQ

Here are some common questions that may come up as you prepare this recipe:

Can you freeze banana bread?

Yes! You can freeze in individual slices or freeze the loaf as a whole. For slices, wrap each slice well in plastic wrap or tin foil (this will help prevent the cold freezer air from affecting the taste and texture of the bread). Then, put all of these slices in a zip top bag and put it in the freezer. When you’re crazing a slice of dairy free banana bread, remove one piece from the wrap or tin foil, place it on a plate, and microwave it for about 30-60 seconds (depending on the thickness of your slice; start at 30 seconds).

To freeze the loaf, wrap in plastic wrap or tin foil, then place in a ziptop bag. You can defrost at room temperature when you’re ready to share and enjoy.

For either method, use within 2-3 months of freezing for best quality.

Can a dairy free banana bread recipe be made into muffins?

Yes!  Pour the batter into a greased 12-count muffin tin, rather than a loaf pan. Change the oven temperature to 350 degrees for muffins and cut the cooking time down to about 20-25 minutes (start checking for doneness around 18 minutes). Muffins are done when a toothpick inserted into the center pulls out clean.

Can you add chocolate chips or nuts to banana bread?

Sure! Feel free to add up to ¾ to 1 cup total of chocolate chips and/or nuts (for example, ¾ cup chocolate chips and no nuts, or ½ cup chocolate chips and ½ cup nuts). Avoid going over 1 cup total of add-ins or it can affect the structure of the final product.

Serving Suggestions

Don’t get me wrong, a warm slice of this dairy free banana bread is pretty much all you need for a happy tummy.  But if you want, it does tastes delicious topped with dairy free spreads like:

  • Dairy free butter
  • Dairy free whipped pumpkin honey butter
  • Peanut butter
  • Almond butter
  • Cashew butter
  • Honey
  • Apple butter
  • Peach butter
  • Whipped coconut cream

As a heads up, you can also use leftover banana bread from this recipe for one of my favorite breakfasts – French toast!  Use the slices of banana bread to make French toast rather than traditional bread.  Serve with sliced bananas and maple syrup (or dairy free caramel), of course.  Did breakfast ever sound so delicious?!

(I generally just throw together my own French toast mixture with eggs and almond milk, but you can also use a recipe like this if you like having something to follow).

A knife spreading peanut butter on a slice of dairy free banana bread.

Allergens in this recipe

Disclaimer:  I try to note potential allergens in all recipes – but as you know, manufacturers can change ingredient formulations or I may miss something.  Always double check ingredients and labels prior to consuming if you have an allergy.

By ingredients (not including any optional toppings), this recipe is dairy free and nut free.

This recipe does contain wheat (in the flour) and eggs (by ingredients). 

To make wheat/gluten-free, you could use a measure-for-measure gluten free flour blend. Make sure the blend contains several types of gluten free flours and xanthan gum for best results.

Because this recipe is heavy on bananas, I wouldn’t do an egg free version using the same ingredient amounts here.  I think it would collapse. Instead, try our 5 ingredient vegan banana bread recipe if you’re looking for an egg free option.

It also contains soybean oil, which some people with soy allergies may wish to avoid. You can easily substitute with avocado oil or olive oil instead to eliminate the soy.

Keep in mind you’ll want to check ingredients on any toppings or spreads you use to ensure they meet your allergy needs.

More Dairy Free Quick Bread Recipes

If you love a good homemade quick bread, here are some other tasty options:

I hope you enjoy this dairy free banana bread!  If you get a chance to try it, leave a recipe rating or comment and let me know your thoughts.

Two slices of dairy free banana bread next to the rest of the loaf on a plate.
5 from 17 votes
Print

Dairy Free Banana Bread

This delicious dairy free banana bread is perfect for a sweet breakfast treat or an indulgent snack.

Course Breakfast, Snack
Cuisine American
Keyword dairy free banana bread, milk free banana bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 252 kcal
Author Dairy Free for Baby

Ingredients

  • 3 overripe bananas, mashed
  • ½ cup vegetable oil (or oil of choice)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Instructions

  1. Preheat oven to 325 degrees F. Grease a loaf pan with oil.

  2. Add the mashed bananas, oil, granulated sugar, eggs, cinnamon, and vanilla to a large bowl. Whisk until everything is well combined.
  3. In a separate mixing bowl, combine the flour, baking soda, baking powder, and salt. Stir until combined.

  4. Pour the dry ingredients into the wet ingredients, and stir until just combined. (Avoid overmixing).

  5. Pour the batter into the greased loaf pan. Bake at 325 degrees F on the center rack for 55 to 70 minutes, or until a knife or toothpick pulls out clean from the center.

  6. Let cool for a bit. Enjoy as-is, topped with dairy free butter, or topped with peanut butter!

Recipe Notes

  • Feel free to add nuts or chocolate chips as optional add ins!

 

Nutrition analysis (approximate per slice):  252 calories, 10 g fat, 1.5 g saturated fat, 235 mg sodium, 37.5 g carbohydrate, 1.5 g fiber, 20.5 g sugar, 3.5 g protein, Vitamin A: 1%, Vitamin C: 4%, Calcium: 2%, Iron: 6%

Share:  What’s your favorite way to eat dairy free banana bread?  Toppings or no toppings?

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A loaf of dairy free banana bread with some slices cut, and a text overlay with the name of the recipe.

35 thoughts on “Dairy Free Banana Bread”

  1. Pingback: How to Teach Kids Cooking Skills During Coronavirus School Closures

  2. 5 stars
    This is the best banana bread recipe I’ve tried. It didn’t need any substitutions! I’m sure there are delicious alterations available, but the fact that it’s this delicious on its own is amazing! It’s my new go-to

  3. 5 stars
    Absolutely delicious! I used 2 large bananas and substituted the granulated sugar for Coconut sugar and some of the flour for almond flour and even added some walnuts for a bite.

  4. 5 stars
    This is amazing! I have been searching for the perfect dairy free banana bread for almost a year now. Have tried mostly vegan recipes, or GF recipes with my own ingredient substitution. I was always disappointed — they’d come out gloopy and strange. But this recipe is perfect! I made it for the second time today, using coconut oil and subbing Ap Flour with King Arthur gf 1-1 flour. I also added dairy free chocolate chips, and some pecans on top! I’m so glad I found this recipe — it’s now my holy grail

    1. Chrissy Carroll

      I’m so glad you enjoyed it Luciana! Adding some dairy free chocolate chips and pecans sounds delish – I’ll definitely be trying that myself this weekend 🙂

  5. 5 stars
    I tried this recipe with just one substitute – used gluten-free flour from Trader Joe’s instead of wheat flour. It was delicious. I made them into muffins; they were fluffy and golden at 250deg, 20-25 mins, just as you said. I was wondering about the nutrition info per slice. How many servings or slices are you getting out of your loaf? From this recipe, I got 15 muffins and wondering if that’s about how many slices you get.

    1. Chrissy Carroll

      Glad to hear you enjoyed ’em! The nutrition facts are based on 12 slices per loaf – so if you got 15 muffins, it’d be slightly less than what was listed in the recipe card. Hope that helps!

  6. 5 stars
    Grandbaby got injured last night. We went to the hospital and were there til 2 AM.
    Thank God the baby was fine, but mom and grandma not so much.
    I woke up early and searched for recipes for banana bread. I had no milk, and found your recipe. All I can say is WOW! This was easy, quick and turned out incredible. Thanks for providing some delicious food for comfort, when we needed it the most.

    1. Aw, I’m so sorry to hear about the hospital trip, but glad the little one is OK! I’m glad the banana bread could bring some comfort when it was needed. Thanks for taking the time to leave a comment. 🙂

  7. 5 stars
    So glad you shared this recipe , made 2 loaves they lasted 3 days , now will have to increase the amount of loaves that are made along with muffins for the little ones.

  8. 5 stars
    My partner needed to take morning tea to work, one of his colleagues is diary-free so I didn’t want him to feel left out. I tried this recipe it was super easy and apparently it was a hit!

  9. 5 stars
    Just made this. Oh my this is absolutely awesome easy to make wonderful flavor and nothing in here that my highly allergic to dairy son cannot eat. Can not wait for him to try it!!! Thank you for sharing

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