The Best Dairy Free Banana Bread Recipe
This is the best dairy free banana bread recipe! It is incredibly moist, packed with rich banana flavor, and so simple to make—you’ll wonder why you didn’t bake it sooner!
Who doesn’t love banana bread? It’s the ultimate comfort bake and a great way to use up those sad looking bananas left over in your fruit bowl.
Our dairy free version is not only ridiculously easy to make, it ‘s also just as moist and tasty as classic banana bread, but made without dairy butter or milk.
Whether you’re avoiding dairy for dietary reasons or just looking for an alternative, this recipe is here to make your kitchen smell amazing and make your day a little sweeter. It’ll definitely have you reaching for a second slice.
Why You’ll Love This Dairy Free Banana Bread Recipe
- Really easy to make
- Make in one bowl – hardly any washing up!
- Totally dairy free and totally delicious
Ingredients and Substitutions
- Overripe bananas: The more ripe the better (more sweetness!). My children ate all my overripe bananas so I had to settle for yellow – it’s still good but not quite as sweet!
- Eggs: I use large free-range eggs. Make it vegan by mixing 2 tablespoons flaxseed with 6 tablespoons of water. Let sit for 5 minutes before folding into your banana bread batter.
- Unsweetened dairy-free yogurt: Almond, soy, oat or coconut will work.
- Vanilla extract
- Neutral oil: Sunflower, vegetable, olive oil or other similar neutral oil is fine.
- Sugar: White granulated or brown work fine.
- All-purpose flour: If you prefer self-raising flour, use the same amount of flour but skip the bicarbonate of soda.
- Baking soda (bicarbonate of soda): This will make the banana bread rise.
- Salt
- Ground cinnamon: Nutmeg would also taste great here.
- Walnuts: Optional, but adds a great flavor and texture.
- Dairy-free chocolate chips: Optional.
How to Make Dairy Free Banana Bread
Step 1 – Preheat the oven to 180C/350F. Grease a 900g (9×5 inch) loaf tin with a little oil.
Step 2 – In a large mixing bowl, mash 4 ripe bananas with a fork until smooth.
Step 3 – Add the wet ingredients to the bowl (2 eggs, 1 cup yogurt, 1 teaspoon vanilla and 1/2 cup oil) and stir with a wooden spoon until well combined.
Step 4 – Now add ½ cup sugar and stir to combine.
Step 5 – Add the dry ingredients: 2 cups all purpose flour, 1 teaspoon baking soda (bicarbonate of soda), ½ teaspoon salt and ¼ teaspoon ground cinnamon to the wet ingredients. Stir gently to combine, being careful not to over mix.
Step 6 – Gently fold in the walnuts or dairy free chocolate chips, if using. Pour the batter into the greased loaf tin and bake in the centre of the oven for 50-55 minutes, or until a toothpick comes out clean.
Step 7 – Remove from the oven and allow to cool in the pan for a few minutes before transferring the banana bread to a cooling rack. Allow to cool for around 30 minutes if possible, as this will make slicing easier. Serve and enjoy.
Banana Bread Leftovers
To store: Keep banana bread in an airtight container on the countertop and consume within 4 days.
To freeze: First allow the banana bread to fully cool to room temperature.
To freeze in slices: Once cool, cut into slices and use plastic wrap or aluminium foil (or both, for an extra layer of protection) to tightly wrap each slice. Make sure it is fully covered as any exposed areas are likely to dry out. Put all the wrapped slices into a zip-lock bag and keep in the freezer for up to 3 months.
To freeze whole: Once cool, fully wrap the banana bread loaf in aluminium foil and plastic wrap. Seal in a zip lock bag and keep in the freezer for up to 3 months.
Defrost on the counter top before consuming.
Frequently Asked Questions
If you make this Dairy Free Banana Bread recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Dairy Free Banana Bread
Equipment
- loaf tin 9×5 inches
- large mixing bowl
- wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 4 large ripe bananas about 500g
- 2 eggs
- ½ cup plain unsweetened vegan yogurt 120ml
- ½ cup neutral oil 120ml
- 1 teaspoon vanilla extract 5ml
- ½ cup granulated or brown sugar 100g
- 2 cups all-purpose flour 260g
- 1 teaspoon baking powder 5g
- ½ teaspoon salt 2.5g
- ¼ teaspoon ground cinnamon 0.5g
- ¼ cup chopped walnuts optional (30g)
- ¼ cup dairy-free chocolate chips optional (45g)
Instructions
- Preheat the oven to 180C/350F. Grease a loaf tin.
- In a large mixing bowl, mash 4 ripe bananas with a fork until smooth.
- Add the eggs, dairy-free yogurt, vanilla and oil to the mashed bananas. Stir until well combined.
- Mix in the sugar until fully incorporated.
- Add the all-purpose flour, baking soda, salt and ground cinnamon. Gently stir until just combined—avoid overmixing.
- If using, fold in walnuts or dairy-free chocolate chips. Pour the batter into the prepared loaf pan and bake in the center of the oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If it is browning too quickly during baking, cover with foil after 30 minutes.
- Remove from the oven and allow to cool in the pan for a few minutes before transferring the banana bread to a wire rack. Allow to cool for around 30 minutes if possible, as this will make slicing easier. Serve and enjoy.
Notes
- Flour: If you’d like to use self-raising flour, use equal amounts as with plain flour in the recipe but skip the baking powder.
- Neutral oil: Substitute for vegan butter, or applesauce.
- Make it Gluten Free: Replace the all purpose flour with a gluten free flour blend.
- Make it Vegan: Substitute eggs with an egg replacer, flaxseed eggs or ½ cup applesauce.
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