Hello and welcome to the BEST banana bread recipe I’ve ever made – and it just so happens to be dairy-free banana bread!
I am absolutely in love with 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!
“Come hither.”
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.
Other delicious dairy-free quick bread recipes
- These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
- In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
- This pumpkin bread recipe is dairy-free AND gluten-free!
- This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Easy Dairy-Free Banana Bread
Ingredients
- 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
Instructions
- 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’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Made with coconut oil and it’s better than the banana bread I made when I wasn’t dairy free!
Woo hoo! Love to hear it. 🙂 Thanks so much for coming back and leaving a review.
I have never tasted banana bread so delicious! My son has recently found out he’s has a gluten allergy, and my new daughter in law has to have everything dairy free. This bread is not only perfect, but it taste even better than regular banana bread! I substitute gluten free flour for the regular flour and you can’t tell the difference.
I’m so glad this one is a winner for you. Thank you so much for sharing that gluten-free flour works well in this one; that will be helpful for other readers! Thank you also for coming back and leaving a review.
Hello! I’m a low dairy vegetarian, although I occasionally eat some fish. The only animal product I eat regularly are eggs.
I was disappointed to see that you recommended wrapping and storing banana in plastic wrap. Plastic wrap is horrible for the environment. Surely a baker can let the bread cool and wrap it in aluminium foil. Aluminum foil is recyclable, if cleaned!
Also they could put the loaf back into the baking pan and put the heavy-duty plastic lid over it. Most glass loaf pans come with a lid these days.
Easy slicing. Good mild taste. Still a bit glory even though I baked it 55 minutes. Outside was done. Next time I might only use three bananas. I like that it isn’t too sweet. I might use less cinnamon and some allspice next time. Good recipe though! So glad it didn’t have dairy in it!
Hello I’m thinking about making this. Would 1/2 whole wheat and 1/2 white flour work with this?
Sure! 🙂
Delicious banana bread. I make this for my kids who are dairy free and they love it.
Yay! I’m glad it was a winner! Thanks so much for the review.
So grateful for this dairy free recipe! I’ve been making it since my son who I was nursing was diagnosed with a dairy allergy. I’m no longer dairy free but it’s still my go to recipe! Thank you.
Hi! Thank you so much for the 5-star review. I’m so glad this recipe is a winner for you! <3
It turned out awesome! Wish I could post a picture.
I’m so glad it was great! I have thought about how awesome it would be to have the ability to share pics when leaving reviews but unfortunately have no idea how to make that happen from a tech standpoint. Thank you so much for coming back and leaving a review though!
My family loves this Banana Bread
I am curious about adding in blueberries into this recipe would I have to add/change anything in the recipe
Hi Diane, I’m so happy this recipe is a winner for you! Thank you so much for the review. Totally add blueberries! I’d toss them with a tablespoon of flour first (to help keep them from sinking to the bottom of the loaf), then stir them into the batter before scooping it into the baking pan.
Better than my banana bread recipe with dairy!
yay, I love to hear it! Thanks for the review. 🙂
This is my go-to banana bread recipe hands down, and I’ve made it A LOT. My family keeps asking for it. It’s a very forgiving recipe that takes additions really well and always comes out great. I have shared it with many friends.
I love it! I’m so glad this one’s a winner for you. Thank you for the review!
I made this today. I used five bananas and just eyeballed everything and it turned out great I didn’t even melt the coconut oil all the way I was super lazy with it and it came out perfectly. I was looking for a recipe that didn’t have milk because I’m completely out! I had already defrosted the bananas! I was panicking! I came across your recipe and although I do have butter, your recipe didn’t say how much to use. I figured I would save my butter for other dishes this banana bread can be slathered in butter after it’s done cooking also which is exactly what I did! Yummy!
Great recipe
On of the best non dairy breads I’ve ever made. Definitely will use for dairy free family and friends.
So glad it’s a hit! Thank you so much for the review.
YUM! Made this with gluten free flour and sunflower oil, added some dark 72% choc too.
I was dubious when it was quite runny going into the loaf tin but it baked to a perfect consistency! New fav loaf recipe.
Does this freeze well?
Those sound like great substitutions, and I love hearing that GF flour works well! Did you use a one-for-one sub? To answer your question about freezing, yes, absolutely! Just wrap it tightly before placing it in the freezer.
Yup! Direct substitution with a generic Edmonds gluten free flour mix. YUM
I think it would’ve tasted great, but I had trouble getting it to bake all the way through.
Hi Elyse, I’m so sorry the banana bread was having trouble baking all the way through. Were you able to salvage it by baking it for longer?
We had this bread twice and we LOVE it. We think it is a good recipe
Love it! Thank you so much for the review.
easy to follow, simple ingrediants. i used the himelayn salt instead of the sea salt I think theyre the same but it still turned out good. 10/10 recipe
Fantasticly forgiving recipe! I doubled the recipe and used what was on hand – 3 eggs and 11 small bananas, (instead of 4 eggs and 8 medium bananas). Turned out great! I had to cook for an extra 10minutes (and I turned the heat down slightly). Slight baking soda taste – I think it needed another banana.
Whoa, that’s a lot of bananas! I bet it’s so moist and extra banana-y in the best possible way. Thank you for reporting back about the baking soda taste. I’ll have to retest and see if I can replicate. Thank you for the review!
Can you use sunflower and/or vegetable oil for this recipe.
I’ve not tried sunflower oil, but vegetable oil works perfectly!