Dairy-Free Banana Bread Recipe

Name: Dairy-Free Banana Bread Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup unsweetened applesauce; 1/4 cup coconut oil, melted; 1/2 cup almond milk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup sugar or maple syrup; 1/2 cup walnuts or chocolate chips (optional)

Highlighted under: Favorite Baking Recipes

I love baking, and this Dairy-Free Banana Bread has become a staple in my kitchen. The aroma of ripe bananas mingling with warm spices makes my heart sing, and it's a treat I can enjoy guilt-free. Plus, it’s so simple to whip up, making it perfect for any occasion—whether you're enjoying a quiet morning or hosting friends for brunch. The result is a moist and flavorful loaf that captures the essence of homemade goodness, without any dairy. I can’t wait to share this recipe with you!

Created by

Lavinia Moore

Last updated on 2026-01-06T13:49:35.670Z

When I first decided to make a dairy-free version of banana bread, I was surprised at how easy it was to substitute dairy ingredients without losing flavor. I used almond milk and coconut oil, which not only enhanced the taste but also added a wonderful moisture to the bread. This combination works harmoniously with the ripe bananas, giving it a delightful depth of flavor.

Another tip I discovered is to use very ripe bananas for the best sweetness and texture. It’s all about maximizing that banana flavor! I often add in a handful of walnuts or chocolate chips for an extra pop, making this bread both versatile and delicious. I hope you love it as much as I do!

Why You'll Love This Recipe
Naturally sweetened with ripe bananas
Super moist and flavorful
Perfectly spiced for a comforting treat

Understanding the Ingredients

The foundation of this Dairy-Free Banana Bread lies in the ripe bananas, which not only provide sweetness but also moisture and binding. The more speckled the bananas, the better, as they contain higher sugar content and deeper flavor. Remember to mash them well; a chunky batter can lead to uneven texture. For fat content, we rely on coconut oil, bringing a subtle sweetness and tropical hint, while also ensuring a tender crumb.

Using unsweetened applesauce in the recipe adds natural sweetness and moisture, which helps keep the banana bread soft without the need for dairy. If you’re looking for alternatives, homemade applesauce or even pumpkin puree can work, though the latter may slightly alter the flavor. A well-measured cup ensures that your loaf won’t be too dry; keep in mind that the wet-to-dry ratio is crucial in achieving that perfect moistness.

Baking Tips for Perfect Loaf

Getting the right baking temperature is vital. Preheat your oven thoroughly to 350°F (175°C) to allow the bread to rise properly. Place the rack in the center of the oven to ensure even heat distribution. If you notice the edges browning too quickly, you can cover the loaf loosely with aluminum foil to prevent burning while allowing the center to cook through. A well-baked loaf should have a golden top and a toothpick should come out clean or with a few moist crumbs.

Cooling your banana bread properly is just as important as baking it. Let it cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent sogginess on the bottom. For best results in flavor and texture, allow your bread to cool completely before slicing; this allows the residual heat to continue setting the crumb structure. It also makes a big difference in taste, as the flavors develop further during this cooling period.

Ingredients

For the Banana Bread

3 ripe bananas, mashed
1/3 cup unsweetened applesauce
1/4 cup coconut oil, melted
1/2 cup almond milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar or maple syrup
1/2 cup walnuts or chocolate chips (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, applesauce, melted coconut oil, almond milk, and vanilla extract. Mix well until fully blended.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, salt, cinnamon, and sugar or maple syrup.

Combine and Mix

Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. If desired, fold in walnuts or chocolate chips.

Bake

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!

Pro Tips

For best results, use overripe bananas for maximum sweetness. You can also add spices like nutmeg for an extra flavor kick.

Storage and Freezing

To store your Dairy-Free Banana Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, I recommend freezing it. Slice the loaf before freezing so you can easily take out a piece as needed. Wrap each slice in plastic wrap and place them in a zip-top freezer bag. It can last up to three months in the freezer, making it perfect for batch baking.

When you’re ready to enjoy your frozen banana bread, simply take out the desired slices and let them thaw at room temperature for about 30 minutes. For a warm treat, pop the slices in the toaster or microwave for a few seconds. This simple heating enhances the flavors and gives it that fresh-baked taste, making it an ideal breakfast or snack.

Variations and Additions

Feel free to customize your Dairy-Free Banana Bread with different mix-ins. Chopped nuts or dairy-free chocolate chips can add a delightful texture and flavor. For a twist, consider incorporating spices like nutmeg or ginger to enhance the warmth of the cinnamon, or even a tablespoon of peanut butter for a richer flavor profile. Adding dried fruits like raisins or cranberries can also provide a different sweetness and add texture, lending a unique flair to your classic recipe.

If you prefer a lower-sugar version, you can reduce the sugar or maple syrup by half, substituting with additional ripe bananas for moisture. If you're looking for a gluten-free option, swap out the all-purpose flour for a gluten-free blend. Just be sure to check that your mix contains xanthan gum, which helps mimic the texture of traditional flour. Always measure accurately for the best results in texture and flavor.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute with whole wheat flour or gluten-free flour if needed, but the texture may vary slightly.

→ How do I store the banana bread?

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

→ Can I freeze banana bread?

Absolutely! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.

→ What can I add to this recipe?

Feel free to add nuts, chocolate chips, or dried fruit to enhance the flavor and texture.