Dairy-Free Banana Bread Recipe

Name: Dairy-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup coconut oil, melted; 1/2 cup brown sugar; 1/4 cup almond milk; 1 tsp vanilla extract; 1 tsp baking soda; Pinch of salt; 1 1/2 cups all-purpose flour

Highlighted under: Sweet Baking Inspiration

I absolutely love banana bread, and this dairy-free version has become a staple in my kitchen. Using ripe bananas gives it natural sweetness and moisture, while the absence of dairy ensures it’s suitable for those with allergies. I’ve experimented with various ingredients and found that using coconut oil and almond milk creates the perfect texture and flavor. This recipe is not only simple but also versatile—feel free to add walnuts or chocolate chips for an extra treat!

Created by

Victoria Hall

Last updated on 2026-01-05T20:05:34.143Z

When I first attempted making dairy-free banana bread, I was skeptical about how it would turn out. Would it be as moist as the traditional recipes? To my delight, the end result was a wonderfully soft loaf that didn't lack in flavor. I found that ripening the bananas properly is key; the darker the skins, the sweeter the bread!

I've often experimented with mix-ins, and one standout tip is to add a sprinkle of cinnamon for warmth. It pairs beautifully with the bananas and elevates the overall flavor profile. Trust me, your house will smell incredible while it bakes!

        Why You'll Love This Recipe
        Moist and fluffy texture that everyone will enjoy
Natural sweetness from ripe bananas
Easily customizable with your favorite mix-ins

      

Understanding the Role of Ingredients

The core of this dairy-free banana bread hinges on the use of ripe bananas, which not only provide natural sweetness but also contribute to the bread's moisture. The more brown spots on your bananas, the sweeter the resulting loaf will be. It's essential to mash them thoroughly, so they blend well with the other wet ingredients, ensuring a uniform texture throughout the bread.

Coconut oil is another key player in this recipe. It not only serves as a dairy substitute but also adds a subtle tropical flavor that pairs beautifully with bananas. When melted, it combines easily with the other wet ingredients, binding everything together. If you're looking to experiment, consider using refined coconut oil for a more neutral taste, or substitute it with an equal amount of unsweetened applesauce for an additional layer of moisture.

Tips for Perfecting Your Banana Bread

An important tip when mixing the ingredients is to avoid overmixing. Once you combine the wet and dry ingredients, mix until just incorporated; this will help achieve that desired moist and fluffy texture. Overmixing can develop gluten, leading to a denser loaf. To check for doneness, I recommend using the toothpick test: insert a toothpick in the center of the bread, and it should come out clean or with just a few crumbs attached.

Cooling the bread after baking is essential for the best texture. Letting it rest in the pan for about 10 minutes allows it to firm up, making it easier to slice. Then, transferring it to a wire rack ensures even cooling all around, which prevents sogginess on the bottom. If you want to enhance the flavor even further, try letting the bread sit overnight before slicing for a more developed taste.

Ingredients

Dairy-Free Banana Bread Ingredients

3 ripe bananas, mashed
1/3 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup almond milk
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 1/2 cups all-purpose flour

Instructions

Prepare the Loaf Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick spray or coconut oil.

Mix Wet Ingredients

In a large bowl, mix the mashed bananas, melted coconut oil, brown sugar, almond milk, and vanilla extract until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Combine Mixtures

Slowly add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix!

Transfer to Loaf Pan

Pour the batter into the prepared loaf pan and smooth the top.

Bake

Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Pro Tips

For best results, use very ripe bananas
the darker and more speckled they are, the sweeter your banana bread will be. You can also experiment with adding chocolate chips or nuts for variations.

Storage and Make-Ahead Tips

Once your banana bread has completely cooled, store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing it. Wrap slices tightly in plastic wrap or aluminum foil, then place them in a freezer bag. It can last in the freezer for up to three months, making it a perfect make-ahead option for busy mornings.

If you prefer to bake this recipe ahead of time, mix your dry ingredients in advance and store them separately. This will cut down on prep time when you’re ready to bake. Alternatively, you can prepare the batter and refrigerate it for up to 24 hours before baking; just be sure to allow it to come to room temperature before pouring it into the loaf pan.

Customizing Your Banana Bread

One of the best aspects of this dairy-free banana bread recipe is its versatility. You can easily customize the flavor by adding mix-ins. For example, chopped walnuts or pecans add a lovely crunch, while dark or dairy-free chocolate chips offer a decadent twist. Aim for about 1/2 to 3/4 cup of mix-ins to strike a balance without overwhelming the bread.

You can also experiment with spices to enhance the flavor—adding a teaspoon of cinnamon or nutmeg can give your banana bread a warm, cozy touch. For a nutritious twist, consider incorporating shredded coconut or flaxseed meal into the batter. Just remember to adjust the flour accordingly to maintain the balance of wet and dry ingredients.

Questions About Recipes

→ Can I substitute the coconut oil?

Yes, you can use melted olive oil or vegetable oil as an alternative.

→ How do I know when the banana bread is done?

Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done.

→ Can I freeze leftover banana bread?

Absolutely! Wrap it tightly in plastic wrap and store it in an airtight container. It lasts for up to 3 months in the freezer.

→ How can I make this recipe gluten-free?

You can use a gluten-free all-purpose flour blend instead of regular flour.