Easy Dairy-Free Banana Bread
Guys. Gals. Welcome to the BEST banana bread recipe I’ve ever made.
I am absolutely in love with this easy dairy-free banana bread.
I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.
I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.
Yes, banana bread can be come-hithery. At least, I think so!
Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.
So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.
I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.
And that it is.
This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!
(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)
This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.
See, totally come-hither.
Easy Dairy-Free Banana Bread
Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks – no dairy necessary!
- 4 very ripe medium bananas
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup canola oil*
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon fine-grain sea salt
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5″ x 8.5″). Set aside.
- To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
- Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
- Pour into the prepared loaf pan.
- Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 – 55 minutes (if you’re using a larger pan than my 4.5″ x 8.5″ pan, start checking at around the 45 minute mark. For the smaller pan, it’ll take a bit more time to cook in the middle – closer to 55 minutes).
- Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
- Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!
* I’ve also used coconut oil (liquidified) with success.
Adapted from food.com.// All images and text © for Kitchen Treaty.
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