Dairy-Free Banana Bread Recipe

Name: Dairy-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted coconut oil; 1/4 cup almond milk; 1/2 cup brown sugar or coconut sugar; 1 teaspoon vanilla extract; 1 teaspoon baking soda; Pinch of salt; 1 teaspoon cinnamon; 1 1/2 cups all-purpose flour; 1/4 cup chopped walnuts (optional)

Highlighted under: Easy Baking Inspiration

I have always loved the simplicity of baking banana bread, especially when I can make it dairy-free. Over the years, I’ve experimented with various ingredients to achieve the perfect moist texture and sweet flavor. This recipe is delightful and easy to make; it's perfect for breakfast or a snack. The combination of ripe bananas and warm spices fills my kitchen with an inviting aroma, making it hard to resist! Give this recipe a try, and you'll understand why it's a favorite in my home.

Created by

Grace Walker

Last updated on 2026-01-06T15:01:34.645Z

During one of my weekend baking sessions, I wanted to whip up something quickly that didn’t involve dairy. I had a bunch of ripe bananas sitting on my counter, so it was the perfect occasion to make a dairy-free banana bread. I discovered that using almond milk and coconut oil not only made it dairy-free but also added a unique flavor that complemented the bananas beautifully.

While testing the recipe, I paid close attention to the ripeness of the bananas, which is key. The sweeter the bananas, the less sugar you need to add. I also suggest using a mixture of whole wheat and all-purpose flour for additional texture and nutrients. The result was a wonderfully moist loaf that I couldn't stop eating!

        Why You Will Love This Recipe
        Naturally sweetened with ripe bananas for a healthier option
Perfectly moist and fluffy, with a hint of warmth from cinnamon
Great for breakfast, snacks, or a delightful dessert!

      

Mastering the Banana Bread Texture

Achieving the perfect moist and fluffy banana bread requires paying attention to the ripeness of your bananas. The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are heavily speckled or almost black; they will provide the best natural sweetness and moisture. Additionally, mashing them thoroughly will help incorporate them into the batter evenly, preventing lumps and ensuring a cohesive texture.

Another key factor in achieving that desirable soft crumb is to avoid overmixing the batter once you incorporate the dry ingredients. Mix just until you see no dry flour; the mixture should remain slightly lumpy. Overmixing can lead to a dense, heavy loaf, which we want to avoid. A gentle hand here results in a light, airy structure that will rise beautifully in the oven.

Ingredient Substitutions and Dietary Choices

If you're looking to further tailor this banana bread to your dietary needs, there are several simple swaps you can make. For instance, if almond milk is not available, any plant-based milk can work, such as oat milk or soy milk. Similarly, coconut sugar can be replaced with regular sugar if you prefer, though it may change the texture slightly due to its larger granules. Keep in mind that the flavor profile will also shift slightly, as coconut sugar has a deeper caramel taste.

For those avoiding nuts, you can easily leave out the walnuts or substitute them with seeds like pumpkin or sunflower seeds for an added crunch. You can also mix in chocolate chips or dried fruits like raisins for a different twist. Feel free to experiment with spices; adding nutmeg or a dash of ginger can elevate the flavor without altering the core recipe.

Storage and Serving Suggestions

Dairy-free banana bread is a delightful treat, especially when served fresh from the oven. However, it can also be stored for later enjoyment. Allow the bread to cool completely before wrapping it in plastic wrap. Store it at room temperature for up to three days or refrigerate it for up to a week, which can help retain moisture. For longer storage, slice the bread and wrap each piece individually before placing them in a freezer-safe bag. This way, you can enjoy a slice whenever you crave a quick snack without compromising quality.

When it comes to serving, this banana bread shines both on its own or enhanced with spreads. A smear of almond butter or a drizzle of maple syrup elevates the experience, adding creaminess and richness. You can also enhance the presentation by dusting with powdered sugar or serving it warm with a scoop of dairy-free ice cream for an indulgent dessert.

Ingredients

Gather these simple ingredients to make a delicious dairy-free banana bread.

Ingredients

3 ripe bananas, mashed
1/3 cup melted coconut oil
1/4 cup almond milk
1/2 cup brown sugar or coconut sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
1/4 cup chopped walnuts (optional)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your banana bread masterpiece.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, melted coconut oil, almond milk, brown sugar, and vanilla extract. Mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together the baking soda, salt, cinnamon, and flour.

Incorporate Dry into Wet

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Add Walnuts

If using, gently fold in the chopped walnuts.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Let the banana bread cool fully before storing it in an airtight container.

Pro Tips

For extra flavor, feel free to add a teaspoon of nutmeg or a handful of chocolate chips. The bread freezes well too, so you can enjoy it later!

Troubleshooting Common Issues

If your banana bread turns out overly dense, check if you might have overmixed the batter. Remember, incorporating the dry ingredients should be done gently to avoid activating too much gluten. Additionally, ensure that your baking soda is fresh, as expired leavening agents can lead to a heavy loaf that doesn’t rise properly.

Another common issue is a bread that sticks to the pan. To avoid this, make sure to grease your pan thoroughly or use parchment paper to prevent any sticking. After baking, let the bread cool in the pan for the recommended time before transferring it to a wire rack. This cooling period allows the structure to set properly.

Scaling the Recipe

This banana bread recipe can easily be scaled to make multiple loaves, perfect for gifting or meal prepping. Simply double or triple the ingredient amounts while keeping the same ratios. If you decide to make larger batches, consider using larger loaf pans or baking in muffin tins for individual servings. Adjust the baking time accordingly, checking for doneness with a toothpick after about 20-25 minutes for muffins.

When scaling up, be mindful of your mixing bowl size; you may need a large bowl to accommodate the increased volume of the batter. This is crucial for properly combining the wet and dry ingredients without making a mess. Ensure your oven can handle the additional racks for baking multiple loaves simultaneously, and rotate them midway through baking for even cooking.

Questions About Recipes

→ Can I use frozen bananas?

Yes! Just thaw them and drain any excess liquid before mashing.

→ How should I store leftover banana bread?

Store it in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

→ Can I substitute the coconut oil?

Yes, you can use any neutral oil like vegetable oil or avocado oil.

→ Is this recipe nut-free?

Yes, if you omit the walnuts, this recipe can be made nut-free.