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 coconut oil, melted; 1/2 cup brown sugar; 1/4 cup almond milk (or any dairy-free milk); 1 teaspoon vanilla extract; 1 teaspoon baking soda; Pinch of salt; 1 1/2 cups all-purpose flour

Highlighted under: Fresh Planning

I absolutely love baking banana bread, and when we decided to go dairy-free, I was determined to create a recipe that didn’t sacrifice flavor. This Dairy-Free Banana Bread combines ripe bananas with rich coconut oil for moisture and a hint of sweetness. The aroma that fills the kitchen while it’s baking is simply irresistible! With a few simple ingredients and a quick prep time, I’m excited to share how easy it is to make this delightful treat. Grab a slice with your morning coffee or enjoy it as a snack anytime!

Created by

Fern Holloway

Last updated on 2026-01-05T21:29:34.216Z

Baking this Dairy-Free Banana Bread brought back so many wonderful memories of cooking in my grandmother's kitchen. I remember how she would use overripe bananas to whip up the most moist and delicious bread. It's fascinating how just a few adjustments can make a classic dish fit various diets without losing its essence.

What I love most about this recipe is how customizable it is. I’ve experimented with different add-ins like walnuts and dark chocolate chips, and they always turn out perfect! To ensure the best texture, make sure your bananas are very ripe — the sweetness really enhances the flavor.

Why You'll Love This Recipe
Moist and flavorful, even without dairy
Easy to make and perfect for using up ripe bananas
Deliciously adaptable with your favorite add-ins

Mastering the Ripeness of Bananas

Choosing the right bananas is key to achieving the perfect flavor and texture in your Dairy-Free Banana Bread. Look for bananas that are overripe, with plenty of brown spots on the peel. These bananas will provide maximum sweetness and moisture. If you only have yellow or slightly green bananas on hand, you can speed up the ripening process by placing them in a paper bag at room temperature for 1–2 days.

If you're pressed for time, microwaving the bananas can help. Simply pierce the bananas with a fork and microwave them for about 30 seconds to a minute until they soften. While this method can help you avoid overly-sweetened bananas, it may not develop the same depth of flavor as naturally ripened ones.

The Role of Coconut Oil and Dairy-Free Milk

Coconut oil is a fantastic choice for this recipe, as it provides moisture without the use of dairy products. Choose unrefined coconut oil for a subtle coconut flavor that complements the bananas. When melting the oil, be careful not to overheat it; aim for a warm but not hot liquid, as hot oil can cook the bananas when combined, affecting the final texture.

When it comes to dairy-free milk, almond milk works beautifully, but you can substitute it with any plant-based milk you prefer, such as oat, soy, or cashew milk. Each type of milk adds its unique nutritional profile and flavor, so feel free to experiment! Just ensure the milk is unsweetened to prevent additional sweetness in your bread.

Ingredients

Gather these ingredients to make your 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 (or any dairy-free milk)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour

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

Instructions

Follow these simple steps to create your delicious Dairy-Free Banana Bread!

Preheat the oven

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

Mix wet ingredients

In a mixing bowl, combine the mashed bananas, melted coconut oil, brown sugar, almond milk, and vanilla extract until well blended.

Combine dry ingredients

In another bowl, mix the baking soda, salt, and flour together until evenly combined.

Combine both mixtures

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

Bake the bread

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

Cool and serve

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, slice and enjoy!

For added flavor, try incorporating nuts or chocolate chips into the batter!

Pro Tips

Be sure to use very ripe bananas for maximum sweetness and moisture. If you want a sweeter bread, you can add an extra tablespoon of sugar or a dash of maple syrup.

Tips for Perfect Baking

To ensure even baking, place the loaf pan in the center of the oven and avoid opening the door during the first 45 minutes. This helps maintain a consistent temperature. If you notice the top of your banana bread browning too quickly, you can loosely cover it with aluminum foil after 30 minutes to prevent burning while allowing the inside to bake thoroughly.

After baking, allow the bread to cool in the pan for about 10 minutes, which helps it set and makes it easier to remove without falling apart. Transferring it to a wire rack aids in cooling. A good test for doneness is to insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter.

Storing and Freezing Your Banana Bread

If you find yourself with leftover banana bread, it's easy to store! Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and wrap the individual pieces, then place them in a freezer-safe bag. This allows you to easily grab a slice whenever you crave a quick snack or breakfast on the go.

To enjoy frozen banana bread, simply thaw it at room temperature for a couple of hours, or pop it in the microwave for 10-15 seconds. If you prefer to enjoy it warm, slice it and heat it in a toaster oven until golden and slightly crisp on the edges. This adds a wonderful texture contrast to the soft, moist interior.

Questions About Recipes

→ Can I substitute the brown sugar?

Yes, you can use coconut sugar or maple syrup as an alternative.

→ How can I store leftovers?

Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the banana bread?

Absolutely! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.

→ What should I do if my bananas aren’t ripe yet?

You can place them in a paper bag in a warm area or bake them at 300°F (150°C) for 15-20 minutes until they're soft.