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 tsp vanilla extract; 1 tsp baking soda; Pinch of salt; 1 1/2 cups flour; 1/2 tsp cinnamon (optional); 1/2 cup walnuts or pecans (optional)

Highlighted under: Favorite Baking Collection

I've always loved the comforting aroma of banana bread wafting through the kitchen. This Dairy-Free Banana Bread Recipe has become a staple in my home, not only because it's simple to make but also because it consistently delivers moist and flavorful results. The combination of ripe bananas and a hint of vanilla creates a delightful cake-like texture that everyone loves. On busy mornings or lazy afternoons, I whip this up and always feel like I've brought a little bit of sunshine into my day.

Created by

Juliet Ashford

Last updated on 2026-01-06T13:01:34.885Z

When I first attempted a dairy-free banana bread, I was skeptical about how it would turn out. But to my surprise, this recipe proved that you can create a deliciously moist bread without dairy. Using coconut oil instead of butter gives it a subtle richness, while the bananas add all the sweetness needed without any extra sugar.

I've also discovered that letting the bread cool completely before slicing it does wonders for the texture. This patience allows the flavors to meld beautifully, making each bite an indulgent treat. Friends and family often ask for seconds, and I love sharing such a simple recipe that's always a hit.

        Why You'll Love This Recipe
        Bursting with natural sweetness from ripe bananas
Simple ingredients that are always on hand
Beautifully moist texture without any dairy

      

The Importance of Ripe Bananas

Using ripe bananas is crucial for achieving the best flavor and sweetness in this banana bread. The sugars in ripe bananas break down further as they ripen, leading to a natural sweetness that enhances the overall taste of the bread. Aim for bananas with plenty of brown spots, as these are at their sweetest. Overripe bananas can be purchased in bulk and frozen for later use; just thaw them before use and drain off any excess liquid.

When mashing your bananas, leave some small chunks for added texture. This can provide a delightful contrast to the smoothness of the bread. Additionally, the moisture content of ripe bananas contributes to the bread's moist texture, so don't try to substitute with unripe bananas as they will result in a dense and dry outcome.

Making the Perfect Batter

When combining the wet and dry ingredients, be careful not to overmix. Stir just until the flour is incorporated; this will help maintain the tender crumb in your banana bread. If you're uncertain, a few visible streaks of flour is better than a fully homogenous batter. Overmixing can activate the gluten, leading to a tough texture rather than the cake-like softness we aim for in a good banana bread.

The optional addition of cinnamon can really elevate the flavor profile, but it's important to remember that spices can intensify over time. If you’re new to using cinnamon, start with the recommended amount, and feel free to adjust it in future bakes based on your preference. For a nutty aroma, toasting the nuts before folding them in can enhance their flavor; simply toast them in a dry skillet over medium heat until fragrant, about 5-7 minutes.

Ingredients

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

Ingredients

3 ripe bananas, mashed
1/3 cup coconut oil, melted
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 1/2 cups flour
1/2 tsp cinnamon (optional)
1/2 cup walnuts or pecans (optional)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious dairy-free banana bread:

Preheat the Oven

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

Mix the Wet Ingredients

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

Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.

Incorporate Nuts

If using, gently fold in walnuts or pecans for added texture.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 55-60 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!

Store any leftovers in an airtight container at room temperature.

Pro Tips

To enhance the flavor, consider adding chocolate chips or dried fruit to the batter.

Storage and Freezing Tips

To store your leftover banana bread, allow it to cool completely before wrapping it tightly in plastic wrap or foil. This prevents it from drying out. Ideally, it can be kept at room temperature for up to three days. If you want to store it longer, consider freezing it. Slice the bread before freezing so you can easily grab a piece whenever you're craving a snack. The banana bread can last up to three months in the freezer.

When ready to enjoy, you can thaw the banana bread overnight in the refrigerator or at room temperature for a couple of hours. To refresh the texture, pop it in a toaster or conventional oven for a few minutes to warm it up; this will also help to enhance the aromas of the bananas and vanilla.

Delicious Variations

Feel free to customize your banana bread! For a chocolate lover’s twist, fold in half a cup of dairy-free chocolate chips instead of nuts. The melty chocolate pieces will add decadence, and it pairs wonderfully with the banana’s natural sweetness. Alternatively, you can use different types of nuts or mix in dried fruits like cranberries or raisins for a fruity variation.

If you’re looking to reduce the sugar content, consider using a sugar substitute like maple syrup or agave nectar, adjusting the liquid ratio slightly. Always remember that this could slightly alter the flavor and texture, so it may take a few tries to perfect your version with substitutions.

Questions About Recipes

→ Can I use frozen bananas?

Yes, you can use frozen bananas. Just make sure to thaw them and drain any excess liquid before mashing.

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

The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

→ Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with gluten-free flour mix for a gluten-free version.

→ How long does the banana bread last?

It can last up to 3-4 days at room temperature if stored in an airtight container.