Easy Dairy-Free Banana Bread Recipe

Who doesn’t love a slice of warm, moist banana bread? This classic comfort food gets a delightful twist with our easy dairy-free banana bread recipe. It delivers all the rich flavor and tender crumb you expect, without any dairy products.

For those considering dietary changes, insights into the potential advantages of a dairy-free approach can offer valuable information.

Perfect for anyone avoiding dairy, it’s a truly delicious treat for every home baker.

Why You’ll Love This Dairy-Free Banana Bread

This simple recipe will quickly become a household favorite. Here’s why you’ll adore this dairy-free banana bread:

• Irresistibly Moist & Tender: Achieve the perfect texture every time, soft and never dry.
• Effortless One-Bowl Prep: Minimize cleanup with a straightforward mixing process.
• Perfect for Ripe Bananas: A fantastic way to use up those overripe bananas sitting on your counter.
• Delightful Flavor Combination: Enjoy the comforting warmth of cinnamon paired with sweet banana.
• Beginner-Friendly Baking: Simple, clear steps make this recipe accessible for new bakers.

Ingredients

Gather these simple ingredients to create your moist and flavorful dairy-free banana bread. You likely have most of these pantry staples on hand already!

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Notes & Substitutions

• Bananas: Use bananas with plenty of brown or black spots for maximum sweetness and moisture.
• Sweeteners: Adjust sugar to your preference. You can use all granulated or all brown sugar.
• Oils: Canola oil is great, but vegetable, melted coconut oil, or even light olive oil work well too.
• Eggs: For a vegan option, try two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 mins).
• Flour: A 1:1 gluten-free baking blend can substitute for all-purpose flour.
• Spices: Feel free to adjust the cinnamon or add a pinch of nutmeg or allspice for extra warmth.
• Add-ins: Stir in 1/2 cup vegan chocolate chips, chopped walnuts, or blueberries (toss berries in 1 tbsp flour first).
• Flavor Boost: A splash of rum (1-2 tablespoons) adds wonderful depth.

Equipment

You don’t need fancy tools for this dairy-free banana bread! Here’s what you’ll need:

• Large mixing bowl
• Potato masher
• Whisk
• Rubber spatula
• Fine-mesh sieve
• Standard loaf pan (e.g., 4.5″ x 8.5″ or 9×5-inch)
• Wire cooling rack

Instructions

Follow these simple steps to bake the best dairy-free banana bread you’ve ever tasted. This process is straightforward and perfect for beginners.

1. Step 1: Prepare Oven and Pan. Preheat your oven to 350 degrees Fahrenheit (175°C). Lightly grease a standard-size loaf pan (mine is 4.5″ x 8.5″) with oil or dairy-free cooking spray. Set it aside.
2. Step 2: Mash Bananas. To a large mixing bowl, add the very ripe bananas. Using a potato masher, smash them until they are as smooth as possible. A few small lumps are perfectly fine and add texture.
3. Step 3: Combine Wet Ingredients (Part 1). Stir in the granulated sugar and dark brown sugar into the mashed bananas. Add the canola oil and mix thoroughly until all ingredients are well combined.
4. Step 4: Whisk in Eggs and Vanilla. Add the two large eggs and pure vanilla extract to the banana mixture. Whisk everything together until the mixture is smooth and evenly incorporated.
5. Step 5: Sift Dry Ingredients. Set a fine-mesh sieve directly over your large bowl with the wet ingredients. Add the all-purpose flour, baking soda, ground cinnamon, and fine-grain sea salt to the sieve. Sift these dry ingredients over the wet mixture. This helps prevent lumps and aerates the flour.
6. Step 6: Gently Fold Batter. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Mix just until everything is combined and no streaks of dry flour remain. Be careful not to overmix the batter; overmixing can lead to a tough loaf.
7. Step 7: Pour into Pan. Pour the prepared batter evenly into your greased loaf pan. You can gently tap the pan on the counter a few times to settle the batter.
8. Step 8: Bake. Bake until the middle is set, the top is golden brown, and a toothpick or skewer inserted into the center of the loaf comes out clean. This will typically take 45 to 55 minutes. If you’re using a larger pan than a 4.5″ x 8.5″ pan, start checking for doneness around the 45-minute mark. For smaller pans, it might take closer to 55 minutes for the center to cook through.
9. Step 9: Cool. Remove the dairy-free banana bread from the oven. Let the loaf cool in the pan for about 10 minutes. Use a butter knife to carefully loosen the sides of the loaf from the pan, then gently invert the pan to remove the loaf. Transfer it to a wire rack to cool completely before slicing and serving.

Pro Tips & Troubleshooting

• Banana Ripeness is Key: Always use very ripe bananas (with brown or black spots!). Understanding the science behind banana ripening for baking reveals that heavily speckled bananas contain significantly more fructose, leading to superior sweetness and flavor in baked goods. This is crucial for maximum sweetness, moisture, and intense banana flavor in your dairy-free banana bread.
• Don’t Overmix: Mix the batter just until the dry ingredients are combined. Overmixing develops gluten, which can result in a dense, tough texture instead of a tender crumb.
• Adjust Baking Time: Oven temperatures can vary. Keep an eye on your loaf; if the top browns too quickly, you can loosely tent it with foil.
• Test for Doneness: A toothpick or wooden skewer inserted into the deepest part of the loaf should come out clean, with no wet batter clinging to it. Moist crumbs are okay.
• Prevent Sinking Add-ins: If adding chocolate chips or nuts, toss them with a teaspoon of flour before folding into the batter. This helps prevent them from sinking to the bottom.
• Avoid Dryness: Overbaking is the main culprit for dry banana bread. Start checking for doneness at the earlier end of the baking time.

Serving, Storage & Variations

Enjoy your freshly baked dairy-free banana bread in many delicious ways!

• Serving: Serve warm slices plain, with a dollop of dairy-free whipped cream, or spread with dairy-free butter or nut butter. It’s also fantastic with a cup of coffee or tea.
• Storage: Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap. This helps maintain its moisture and freshness.
• Shelf Life: Store at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week.
• Freezing: This bread freezes beautifully! Wrap cooled whole loaves or individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw at room temperature.
• Variations:
• Streusel Topping: Combine 1/4 cup flour, 2 tbsp brown sugar, 1/4 tsp cinnamon, and 1 tbsp melted dairy-free butter. Sprinkle over batter before baking.
• Simple Glaze: Whisk powdered sugar with a splash of dairy-free milk or lemon juice for a sweet drizzle.
• Different Spices: Experiment with cardamom, ginger, or a pumpkin pie spice blend for a unique flavor profile.

Nutrition

Here’s the nutritional breakdown for one serving of this delicious dairy-free banana bread:

Note: Nutritional values are estimates and may vary based on specific ingredients and preparation.

FAQ

Conclusion

This easy dairy-free banana bread recipe proves that you don’t need dairy to create a spectacularly moist and flavorful loaf. It’s simple to make, uses common ingredients, and delivers that comforting taste everyone loves. Whether you’re avoiding dairy for dietary reasons or simply love delicious baked goods, this recipe is a true winner.

Give it a try tonight and share the joy of homemade banana bread!

Easy Dairy-Free Banana Bread Recipe

A simple and delicious dairy-free banana bread recipe perfect for using up ripe bananas. This moist loaf is easy to prepare and bakes to golden perfection, offering a delightful treat for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 10 slices

Calories 250 kcal

Equipment

• oven
• Loaf pan
• large mixing bowl
• potato masher
• Whisk
• Fine mesh sieve
• spatula
• Butter knife
• wire rack
• Plastic wrap

Ingredients

  

Wet Ingredients

• 4 medium bananas very ripe
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil *
• 2 large eggs
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

 

Preparation

• Preheat oven to 350 degrees Fahrenheit and grease a standard-size loaf pan.

Mixing

• In a large mixing bowl, mash the bananas until smooth, then stir in both sugars and canola oil. Whisk in the eggs and vanilla extract until the mixture is smooth and well combined.
• Sift the flour, baking soda, cinnamon, and salt over the wet ingredients. Gently fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.

Baking

• Pour the batter into the prepared loaf pan.
• Bake for 45-55 minutes, or until the middle is set and a toothpick inserted into the center comes out clean.

Cooling & Storage

• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides, then gently invert the pan to remove the loaf and let it cool completely on a wire rack.
• For storage, wrap the cooled banana bread tightly in plastic wrap to maintain its moisture.

Notes

Wrapping the banana bread in plastic wrap after cooling helps keep it wonderfully moist.