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 maple syrup; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup all-purpose flour; 1 cup almond flour; 1/2 cup walnuts, chopped (optional)

Highlighted under: Favorite Baking Recipes

I absolutely adore making this Dairy-Free Banana Bread on lazy Sundays. The aroma that fills my kitchen as it bakes is simply irresistible! Using ripe bananas not only adds natural sweetness but also gives the bread a wonderfully moist texture. I’ve experimented with various dairy-free alternatives, and I can confidently say that coconut milk gives it a rich flavor that pairs perfectly with the bananas. Whether I’m enjoying it for breakfast or an afternoon snack, this recipe never fails to satisfy my cravings.

Created by

Lavinia Moore

Last updated on 2026-01-06T13:44:52.364Z

One afternoon, I had several overripe bananas and decided to experiment with a dairy-free version of my classic banana bread. The result was delightful! The sweetness of the bananas and a touch of maple syrup created a perfect balance. I learned that using a mix of almond flour and all-purpose flour gave the bread a nice density without the need for butter.

To make the loaf extra special, I added a handful of walnuts for crunch. I found that letting the bread cool for just a bit before slicing really helps it hold together well. Each bite is a warm, banana-y treat that makes me smile every time!

Why You Will Love This Recipe
Moist texture enhanced by ripe bananas
Simple ingredients that create amazing flavor
Perfectly sweet without being overpowering

The Role of Ripe Bananas

Using ripe bananas is crucial in this Dairy-Free Banana Bread recipe. The natural sugars in overripe bananas not only sweeten the bread but also contribute to its moistness. Choose bananas that are heavily speckled or even slightly brown; this indicates peak sweetness and flavor. If you're in a rush and don’t have ripe bananas, you can speed up the process by baking them in their peels at 300°F (150°C) for about 15-20 minutes until they are blackened and soft. Let them cool before mashing.

In addition to flavor, the ripeness of the bananas greatly impacts the texture of the bread. They help create a tender crumb and keep the bread from drying out. Be sure to mash them well, as lumpy bananas can lead to uneven baking, which affects both texture and taste. Smooth, mashed bananas integrate better with the rest of the ingredients, resulting in a cohesive batter.

Choosing Your Coconut Oil

Coconut oil is the star of this recipe, lending rich flavor and moisture. When selecting coconut oil, you have a choice between refined and unrefined varieties. Unrefined coconut oil retains more coconut flavor and aroma, enhancing the overall taste of the banana bread. However, refined coconut oil has a higher smoke point and is neutral in flavor, making it suitable for those who prefer a more subtle coconut presence in baked goods.

To ensure the perfect consistency, melt the coconut oil gently. Using high heat can lead to smoking, which can impart an unpleasant taste. Simply heat it in the microwave in short bursts or on the stovetop over low heat until just liquified. This will also warm the oil slightly, which helps when you combine the wet and dry ingredients, making for easier mixing and a smoother batter.

Storage and Serving Suggestions

Once baked, allow the banana bread to cool completely for optimal slicing. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap or aluminum foil and freeze for up to 3 months. Simply thaw overnight in the fridge or pop individual slices in the toaster for a quick reheat that revives the delightful texture.

Serve this banana bread warm or at room temperature, and it pairs fabulously with a smear of dairy-free butter or nut butter for added richness. For a fun twist, consider adding chocolate chips or fruit like blueberries or strawberries into the batter before baking. This gives you endless ways to enjoy this versatile banana bread throughout the week!

Ingredients

Gather these ingredients to start making your delicious dairy-free banana bread!

Ingredients

3 ripe bananas, mashed
1/3 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup almond flour
1/2 cup walnuts, chopped (optional)

Once you have everything ready, you are set to bake a delicious loaf!

Instructions

Follow these simple steps to create your dairy-free banana bread.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Mix well until smooth.

Combine Dry Ingredients

In another bowl, mix the baking soda, salt, cinnamon, all-purpose flour, and almond flour.

Combine Mixtures

Gradually add the dry ingredients to the banana mixture, mixing until just combined. Fold in chopped walnuts if using.

Bake the Bread

Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Now that your banana bread is baked, it's time to slice it up and enjoy!

Pro Tips

For an extra burst of flavor, consider adding chocolate chips or dried fruit to the mixture!

Troubleshooting Common Issues

If your banana bread comes out too dense, it’s likely due to overmixing the batter. It's essential to mix until just combined to avoid activating the gluten in the flour, which can make the bread tough. A gentle hand with the mixing will ensure a tender loaf that's perfectly moist.

On the other hand, if your bread seems dry, it may be a sign that it has been overbaked. Keep an eye on the baking time, and start checking for doneness a few minutes before the suggested 50 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs, not completely clean.

Ingredient Variations

This recipe is highly adaptable! Instead of maple syrup, you can use agave nectar or honey (if not strictly vegan) as a sweetener. These alternatives will maintain the sweetness without altering the moisture level too much. You can even experiment with adding a splash of plant-based milk if you desire an extra touch of richness.

Feel free to swap the all-purpose flour with whole wheat flour or a gluten-free blend for different dietary needs. Just remember that using whole wheat flour might make the bread a bit denser, so you may need to adjust the liquid slightly to achieve the perfect batter consistency.

Preparing for Gatherings

This Dairy-Free Banana Bread is perfect for gatherings or potlucks. You can easily double the recipe and bake it in two loaf pans to feed a crowd. Just keep in mind that you may need to extend the baking time slightly, so check for doneness by making sure that the center is thoroughly cooked.

As an added touch, consider creating mini banana bread loaves in a muffin tin instead. This way, each guest gets their own portion, making it a delightful treat for brunch or coffee catch-ups. Just reduce the baking time to about 20-25 minutes, checking for that sought-after toothpick test to ensure they’re baked perfectly.

Questions About Recipes

→ Can I use frozen bananas?

Yes, make sure to thaw them out and drain any excess liquid before using.

→ How can I store the banana bread?

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

→ Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose blend.

→ What can I use instead of coconut oil?

You can use any neutral oil like vegetable oil or melted vegan butter.