Dairy-Free and Egg-Free Banana Nut Bread is perfectly sweet, moist, and has a soft crunch from the walnut topping. Next time you have overripe bananas, treat yourself with this banana bread. Perfect for breakfast, snack time, or dessert!
I grew up having my mom's banana bread for breakfast, snacks, and dessert. I loved warming up a slice and smearing butter or peanut butter all over it. There will always be a special place in my heart (and stomach) for my mom's baking, but I decided it's time I learn how to make my own banana bread. After trying numerous allergy-friendly banana bread recipes, I have finally found one that I keep coming back to! This recipe I'm sharing with you has been slightly adapted from Oh She Glows's vegan banana bread, and she really deserves all the credit.
What I love most about this banana bread is the crunchy top! It just adds a soft bite that's so great, especially paired with a nut butter. Sometimes if I'm really going crazy, I'll add dairy-free chocolate chips to the top too or discretely mix mini chips in the batter. This classic banana bread will become a staple in your weekly baking routine, and with using only one mixing bowl, the cleanup isn't too bad at all. My loaf pan came with a lid, so we leave our banana bread out for a few days then transfer it to the refrigerator after about three or four days... If it makes it that long!
This dairy-free and egg-free banana nut bread is perfect year round. I've been doing lots of summer baking, trying to work with the fresh seasonal fruits and veggies we have. But truth be told, I love fall baking!! We live in Texas so summers are incredibly hot, why the heck do I have the oven on?! I am practically counting down the days until I can start making homemade PSLs, pumpkin cookies, apple pie, and all the other cozy cold-weather treats we crave.
Anyway, I was recently doing a full day of baking and whipped up this banana bread and blueberry muffins. I asked on Instagram which y'all would dig into first. Out of 50+ responses, a lot said both (smart) but most wanted the walnut-topped banana bread! There's just something about a fresh loaf right out of the oven, am I right? So what are you waiting for? Will you enjoy this for breakfast, as a snack, or dessert? Let me know in the comments below!
Dairy-Free and Egg-Free Banana Nut Bread
- 1 ⅓ cups mashed overripe bananas (about 4 medium)
- 2 tablespoons ground flaxseed
- ⅓ cup dairy-free milk
- ⅓ cup dairy-free butter melted
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup plus 2 tablespoons sugar
- ½ cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Chopped walnuts, dairy-free chocolate chips
- Preheat the oven to 350°F and prepare a 9x5-inch loaf pan by spraying with cooking spray.
- Mash the bananas in a large bowl and make sure you have 1 ⅓ cups. Add the ground flaxseed, dairy-free milk, dairy-free butter, maple syrup, and vanilla extract and stir until combined.
- Stir the remaining ingredients in one by one until combined. Pour into the prepared loaf pan and spread out evenly. Add chopped walnuts and/or dairy-free chocolate chips to the top.
- Bake the loaf for about 55 minutes, until golden and cooked through. Once done, place the loaf pan on a cooling rack for at least 30 minutes. Transfer the loaf directly to the cooling rack to let cool completely.