This dairy free banana bread recipe is moist, tender and full of caramel flavor. It's also so easy to make; you only need one bowl and 15 minutes of hands-on time to make a delicious vegan banana bread.
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This dairy free banana bread recipe is one of my favorite vegan recipes. I frequently use it as a template recipe, adding in chocolate chips (see my popular banana bread with chocolate chips recipe), pecans, walnuts or dried fruit. However you make it, it never fails to please! And, as an added bonus, when it's baking, it fills the house with the lovely smell of cinnamon and vanilla
So, how do you get dairy free banana bread to turn out so moist and tender? Believe it or not, the bananas and a small amount of vegetable oil (or coconut oil) are all you need. Plus, if you follow my easy tips, you'll be sure to achieve banana bread perfection without any dairy products or eggs!
🛒Ingredients
- Bananas: One of the most important steps in making banana bread is using bananas that are so ripe they are black (or almost black.) If you can't wait for your bananas to ripen, you can ripen them in the oven for 10 minutes.
- Brown Sugar: Brown sugar is naturally moist, so using it adds moisture and tenderness to your banana bread.
- Flour: I used plain all purpose flour, but you could also used gluten free flour too. You might need to add an extra five minutes cooking time.
- Baking Powder: Generally one teaspoon of baking powder leavens one cup of flour, but in denser recipes like banana bread this needs to be increased in order for your banana bread to rise properly.
- Vanilla: The reason you find vanilla in almost every good baking recipe is that it adds a complex depth of flavor that's really hard to replace. I always say to use the best quality vanilla you can find.
- Salt: Salt is a natural flavor enhancer.
- Oil: You should use a neutral oil for dairy free banana bread. Coconut oil (unrefined), sunflower oil and canola oil all work well.
- Cinnamon: What's banana bread without sweet and woody cinnamon?
👨🍳How To Make Dairy Free Banana Bread
- Heat oven to 375°F (200° C). Grease a loaf tin with vegetable oil.
- In a medium size bowl, mash 3 peeled (and very ripe) bananas with a fork and add the vegetable oil, brown sugar and vanilla.
- Add the flour, baking powder, salt and cinnamon and mix until well combined.
**If you're using cups as opposed to grams, download my easy to use cups to grams converter cheat sheet.
- Pour into the prepared tin and bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow the banana bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Enjoy your vegan, dairy-free banana bread!
⭐Expert Tips
- Opt for bananas that are very ripe with brown speckles on the peel. Ripe bananas not only add natural sweetness but also contribute to making the texture of the dairy free banana bread moist.
- I always recommend using kitchen scales for baking, especially vegan baking. Cups are simply not accurate enough. However, if you don't have a kitchen scale, when using cups, spoon the ingredients into the measuring cup and level off the top with a flat edge for a more accurate measurement. Avoid packing ingredients into the cup.
- Keep a close eye on the baking time. Overbaking can result in a dry banana bread. Test for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
💡Variations
- For an extra burst of banana flavor and a decorative touch, slice a fresh banana and place the slice on top of the batter before baking. This adds a wonderful rustic touch.
- Fold in a half cup of chopped walnuts, pecans, or almonds into the batter.
- Satisfy your chocolate cravings by swirling in a quarter cup of dairy-free chocolate chips or chunks into the batter. The gooey chocolate pockets will elevate your banana bread to a decadent treat.
- Add a half a cup of shredded coconut to the batter. Bananas and coconut are one of my favorite flavor combinations.
❄️Storage Instructions
Allow your dairy free banana bread to cool completely before storing. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2-3 days.
For longer storage, store the banana bread in the refrigerator. Wrap it in plastic wrap or place it in an airtight container. Refrigerate for up to one week.
Banana bread freezes well. Wrap individual slices or the entire loaf in plastic wrap and place it in a freezer bag. Label with the date. Frozen banana bread can be stored for up to 3 months. Thaw slices or the loaf in the refrigerator or at room temperature before serving.
🙋Frequently Asked Questions
Yes, you can try using a gluten-free flour blend as a substitute. Keep in mind that the texture and taste may vary slightly, so it's advisable to use a gluten-free flour suitable for baking.
You can reduce or substitute the brown sugar with alternatives like maple syrup, agave nectar, or a sugar substitute suitable for baking. Adjust the quantity based on your sweetness preference.
Of course, just reduce your cooking time to 20-30 minutes. Your muffins will keep for 2-3 months in the freezer.
Craving More Easy Vegan Recipes?
Dairy Free Chocolate Chip Muffins
Easy Puff Pastry Cinnamon Rolls
📖 Recipe
Dairy Free Banana Bread
Ingredients
- 3 large bananas, very ripe
- ¼ cup + 1 tablespoon vegetable oil or coconut oil
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1¾ cups plain flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
Instructions
- Heat oven to 375°F (200° C). Grease a loaf tin with vegetable oil.
- In a medium size bowl, mash 3 peeled (and very ripe) bananas with a fork and add the vegetable oil, brown sugar and vanilla.
- Add the flour, baking powder, salt and cinnamon and mix until well combined.
- Pour into the prepared tin and bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow the banana bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Sonya
Really easy to make, I added a hand full of walnuts which gave it a bit of crunch. Took a little longer then 40 minutes to cook though.
dailydish
Hi Sonya, so glad you liked it! All ovens vary slightly, but on the whole, recipes like this should take between 40-50 minutes.