Dairy Free Banana Bread

This dairy free banana bread recipe is perfectly sweet, moist, and fluffy. No eggs needed! It takes 10 minutes of prep time and bakes in under 1 hour. The ultimate treat for breakfast, snack, or dessert!

Next time you have overripe bananas, treat yourself to this homemade dairy free and egg free banana bread. It's easy to make, with basic ingredients.

The end result is a perfectly baked, flavorful loaf of golden brown banana bread that rivals any bakery I've ever tasted. As an added bonus, it fills the house with a sweet-warm aroma!

Why you'll love this recipe

• Make the best vegan banana bread at home with 12 common ingredients. No yogurt, no sour cream, and no dairy needed!
• This recipe is dairy free, egg free, and can easily be adapted to gluten free and vegan. You'll love its sweet banana flavor.
• It's perfect to meal prep and enjoy throughout the week!
• Prepare an extra loaf and pop it in the freezer for grab-and-go snacking when the craving strikes.

Equipment

• Large mixing bowl: My go-to for this one bowl banana bread recipe!
• Loaf pan: This nonstick aluminum loaf pan is great for baking.

Ingredients

• Bananas: Use very ripe bananas that are brown in color. The riper the bananas, the naturally sweeter the banana bread will be.
• Ground flaxseed: Ground flax (flax eggs) acts as a binder in many eggless baking recipes.
• Dairy free milk: Use your favorite type of dairy free milk such as oat milk, almond milk, or soy milk.
• Dairy free butter: Use a vegan butter or substitute with refined coconut oil, canola oil, or olive oil.
• Maple syrup: I love using maple syrup in this recipe, as it adds a rich natural sweetness. Substitute with honey or light brown sugar, if needed.
• Sugar: Your standard granulated sugar works just fine here.
• Vanilla: This classic flavor brings everything together!
• Oats: Including rolled oats in your banana bread creates a tender yet rustic texture that's absolutely delicious.
• Baking soda: This balances the acidity in the batter.
• Baking powder: This is the leavening agent that makes the banana bread light, airy, and puffy.
• Salt: This enhances your sense of taste!
• Nuts: The walnuts add an extra layer of texture and flavor. Pecans, almonds, macadamia nuts, or pistachios can be used as an alternative.

Substitutions and variations

• To make vegan banana bread, use maple syrup, vegan sugar such as coconut sugar, along with plant based butter.
• For gluten free banana bread, use 1:1 gluten free flour and ensure the oats are gluten friendly.
• Make chocolate chip banana nut bread by folding in your favorite non dairy chocolate morsels or mini chips.

For a fall favorite, try my vegan pumpkin banana bread recipe!

How to make dairy free banana bread

1. Start by preheating the oven to 350F and coat a 9x5-inch loaf pan with cooking spray or line with parchment paper.
2. Mash the bananas in a large bowl then measure it out, ensuring you have 1 ⅓ cups.
3. To the mixing bowl, add the ground flaxseed, dairy free milk, dairy free butter, maple syrup, and vanilla extract. Stir together until combined.
4. Then one ingredient at a time, stir in the sugar, oats, baking soda, baking powder, and salt.
5. Transfer banana bread batter to the prepared loaf tin and spread out evenly. Sprinkle desired amount of chopped walnuts on top.
6. Bake the banana bread in the oven for 50-55 minutes, until golden and cooked through.
7. Once done, place the loaf pan on a cooling rack for at least 30 minutes. Then, transfer the loaf directly onto the wire rack and let cool completely.

Banana bread serving suggestions

I love warm, fresh baked banana bread smeared with dairy free butter or peanut butter.

Dairy free banana bread goes great with a cup of coffee for breakfast or hot chocolate for dessert. It's also divine served by itself for an afternoon snack!

Try it with my vegan frappuccino, homemade gingerbread latte, or sugar cookie latte.

How to store banana bread

Let the banana bread cool completely. Wrap the loaf in plastic wrap, in a ziploc storage bag, or airtight container. If your loaf pan has a lid, you can place the cooled banana bread back in the pan. Store on the counter for up to 4 days.

If freezing banana bread, once fully cooled, I recommend cutting the bread into individual slices. Wrap the bread in plastic wrap and then aluminum foil and freeze for 1-2 months. To thaw, leave on the counter for 2-4 hours.

Banana bread can be reheated in the oven, toasted in the toaster oven, or warmed in the microwave. I typically heat my banana bread back up in the microwave for 30-45 seconds.

Expert tips

• Use ripe brown bananas. Ripe bananas offer natural sweetness plus make the loaf soft and moist.
• Don't overmix the batter, as this can make the loaf tough.
• Total baking time will vary slightly based on your oven plus the moisture and sugar content of the bananas. Start checking the loaf after 50 minutes, then about 5 minutes after until cooked completely.
• The banana bread is done when a toothpick inserted into the center comes out clean.

Frequently asked questions

Related recipes

Try these dairy free breakfast recipes next:

• Baked Banana Bread Donuts
• Vegan Pumpkin Banana Muffins
• Soft and Fluffy Blueberry Muffins
• Vegan French Toast
• Vegan Waffles
• Vegan Crepes
• Dairy Free and Egg Free Pancakes

Best Dairy Free Banana Bread (Vegan and Gluten Free Options)

Author: Jenna Urben

This dairy free banana bread recipe is perfectly sweet, moist, and fluffy. No eggs needed! It takes 10 minutes of prep time and bakes in under 1 hour. The ultimate treat for breakfast, snack, or dessert!

5 from 38 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert, Snack

Servings 1 loaf

Equipment

• Aluminum loaf pan

Ingredients

  

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Wet ingredients

• 1 ⅓ cups overripe bananas about 4 medium or 3 large
• 2 tablespoon ground flaxseed
• ⅓ cup dairy-free milk
• ⅓ cup dairy-free butter melted
• 2 tablespoon maple syrup
• 1 teaspoon vanilla extract

Dry ingredients

• ¼ cup sugar
• ½ cup rolled oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups all-purpose flour

Topping

• ¼ cup chopped walnuts

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Instructions

 

• Preheat the oven to 350F and coat a 9x5-inch or 8.5 x 4.5-inch loaf pan with cooking spray.
• Mash the bananas in a large mixing bowl then measure to confirm you have 1 ⅓ cups.
• To the mixing bowl, add the ground flaxseed, dairy free milk, dairy free butter, maple syrup, and vanilla extract. Stir together until combined.
• One ingredient at a time, stir in the sugar, oats, baking soda, baking powder, and salt.
• Transfer the banana bread batter to the prepared loaf pan and spread out evenly. Sprinkle with desired amount of chopped walnuts on top. I typically use ¼ cup - ½ cup chopped nuts.
• Bake the banana bread in the oven for 50-55 minutes, until golden and cooked through.
• Once done, place the loaf pan on a cooling rack for at least 30 minutes. Then, transfer the loaf directly onto the cooling rack and let cool completely.

Notes

Ingredient notes

• Dairy free milk: Use any unflavored and unsweetened dairy free milk alternative such as oat milk, almond milk, or soy milk.
• Dairy free butter: Use any plant based butter or substitute with refined coconut oil, canola oil, or olive oil.
• Maple syrup: Substitute with honey, if needed.
• Nuts: I suggest topping banana bread with walnuts, however you could use pecans, almonds, macadamia, or pistachios.

Cooking tips

• Use ripe brown bananas. Ripe bananas offer natural sweetness plus make the loaf soft and moist.
• Don't overmix the batter, as this can make the loaf tough.
• Total baking time will vary slightly based on your oven plus the moisture and sugar content of the bananas. Start checking the loaf after 50 minutes, then about 5 minutes after until cooked completely.
• The banana bread is done when a toothpick inserted into the center comes out clean.

Serving and storage tips

• Once the banana bread has cooked and cooled completely, store in an airtight bag or container on the counter for up to 4 days.
• If freezing, cut the loaf into individual slices. Wrap the bread in plastic wrap and then aluminum foil and freeze for 1-2 months. To thaw, leave on the counter for 2-4 hours.
• Reheat in the oven, toaster oven, or microwave.
• Enjoy as is or warmed with a spread of dairy free butter or nut butter.

Variations

• To make vegan banana bread: Use maple syrup, vegan sugar such as coconut sugar, along with plant based butter.
• For gluten free banana bread: Use 1:1 gluten free flour and ensure the oats are gluten friendly.
• Make chocolate chip banana nut bread by folding in your favorite non dairy chocolate morsels or mini chips.

Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!