Dairy Free Banana Bread

A loaf of dairy free banana bread next to a 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.

Swaps for a dairy free banana bread

Banana bread is one of the easiest recipes to modify for a dairy free diet.  There’s only one ingredient usually used that contains dairy – and that’s butter.  For most recipes, all you need to do is swap out the butter for an equivalent amount of oil (vegetable oil, coconut oil, etc) or dairy free butter (like Earth Balance).

As long as there are no other add-ins like milk or chocolate, that’s really the only swap you need to make, and the majority of recipes should turn out just fine.  (And if it does have milk, you can substitute oat milk, and if it has chocolate, use dairy free chocolate chips).

So if you have a family favorite, feel free to experiment this way by using your own recipe and making these easy substitutions.

Of course, I’m going to give you our family favorite here, and I hope you’ll give it a try!

A loaf of dairy free banana bread in a loaf pan, just out of the oven

How to make dairy free banana bread

Here are the ingredients you’ll need to make our version.  I’m betting you have all of this – or at least most of it – already in your kitchen right now:

  • Bananas
  • Vegetable oil (or another oil of choice)
  • Granulated sugar
  • Eggs
  • Cinnamon
  • Vanilla
  • Flour
  • Baking soda
  • Baking powder
  • Salt

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.

Next, you’ll add in the dry ingredients – flour, baking soda, baking powder, and salt.  Stir it up until everything is combined.  Don’t overmix here; it can make the bread less fluffy.

Quick bread batter in a mixing bowl

Now all you need to do is pour it in a loaf pan and pop it in the oven for about 50-60 minutes.

One quick tip – you want to bake 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.

Unbaked banana bread batter in a loaf pan

Can you freeze banana bread?

Yes!  After you’ve made your banana bread, I recommend cutting it into individual 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, just 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).

Individual well-wrapped slices will stay safe indefinitely in the freezer, but quality does decline over time.  I recommend using them within 1-2 months.

You an also freeze loaves whole, but I find this to be less optimal because then you’ll need to defrost and eat the whole loaf at once (best quality is within a day or two).  This would work if you were saving it for company though!

Sliced dairy free banana bread on a plate

Can this recipe be made into muffins?

Yes!  Just pour the batter into a 12 count muffin tin rather than a loaf pan.  I recommend changing the oven temperature to 350 degrees for muffins and cutting the cooking time down to around 20-25 minutes.

What to serve on your banana bread

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 woman spreading peanut butter onto a slice of 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.

Depending on the oil you use, this can easily be made soy free as well (just use coconut oil or canola oil instead of soy oil).  Keep in mind some people with mild soy allergies can tolerate vegetable oil.

This recipe does contain wheat and eggs.  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.

If you wanted to try a gluten free version, you could test this out with a gluten free all-purpose flour.

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

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.

Sliced dairy free banana bread on a plate
5 from 10 votes

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 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 252 kcal
Author Dairy Free for Baby


  • 3 bananas, mashed
  • 1/2 cup vegetable oil (or oil of choice)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt


  1. Preheat oven to 325 degrees.
  2. Add the mashed bananas, oil, granulated sugar, eggs, cinnamon, and vanilla to a large bowl. Whisk until everything is well combined.
  3. Add the flour, baking soda, baking powder, and salt. Stir until just combined.

  4. Grease a loaf pan. Pour the batter into the pan. Bake at 325 degrees on a middle rack for 50-60 minutes, or until a knife or toothpick pulls out clean.
  5. Enjoy as-is, topped with dairy free butter, or topped with peanut butter!

Recipe Notes

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?

22 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. 🙂

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