This is the best dairy free banana bread recipe! Easy dairy free banana bread - moist with 3 bananas, and can even be converted into dairy free banana muffins! For more delicious banana recipes, try my Bananas Foster Pancakes, my Banana Blondies with Brown Butter Frosting, and my Banana Cinnamon Pancakes with Maple Brown Butter Glaze!
Jump to Recipe Jump to Video Pin Recipe Print Recipe Save Recipe
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see mydisclosurefor details*.
Best Dairy Free Banana Bread Recipe
I love this banana bread recipe! So moist and tender, with lots of amazing banana flavor and a great crunch from plenty of walnuts! It's the perfect treat for breakfast, an afternoon snack, or even dessert! It's one of my favorite things to have in the morning with a little salted butter, a drizzle of honey, and a cup of coffee! Best of all, this is a dairy free banana bread recipe, so it's great for anyone with dairy allergies or who is avoiding dairy for any reason. Plus, this banana bread recipe is so easy to make! You don't need a mixer or anything, and it all comes together in one bowl. You're just a few steps and a few ingredients from an amazing banana nut bread!
This banana bread is a quick bread that's based on my pineapple banana bread recipe, which is one of the top recipes I've shared! I've been meaning to share a more classic banana bread recipe, and I'm excited to provide one that's dairy free!
Does banana bread contain dairy?
Typical banana bread does contain dairy, in the form of butter or maybe sour cream or milk. But this delicious dairy free banana bread skips the butter in favor of vegetable oil, and swaps out milk or sour cream for dairy-free yogurt! It's a really easy alternative, and the vegetable oil keeps it nice and moist.
How to Make Dairy Free Banana Bread
You can see the recipe card below for measurements, but here are the basic ingredients you need for this delicious banana bread recipe:
- vegetable oil- using vegetable oil instead of butter keeps this a dairy free banana bread recipe, and it also keeps it moist! I like to use canola oil, but olive oil or any vegetable oil you like would work well too. You can also use melted dairy-free butter for a nice buttery flavor!
- granulated sugar & light brown sugar - I like this blend of sugars because it adds keeps this banana bread light, slightly sweet, and moist. If your bananas aren't very overripe, you may want to add an additional 2 tablespoon of brown sugar.
- eggs - make sure your eggs are room temperature. This helps your banana bread to bake evenly.
- bananas - I like to let bananas sit until they're very dark, with lots of large brown spots for a great natural sweetness. They should be dark and mushy on the inside as well.
- vanilla - be sure to use a high-qualitypure vanilla extract. Or better yet, check out my post onhow to make vanilla extractat home with just 2 ingredients!
- dairy-free yogurt - I used Forager plain yogurt, but you can use your favorite nondairy yogurt, or a non-dairy sour cream alternative.
- all-purpose flour - be sure to use akitchen scaleto measure by weight to make sure you measure an accurate amount of flour, or use thespoon-and-level methodto measure by volume.
- baking soda - interacts with the acid and moisture in other ingredients to give our banana bread a nice lift.
- salt - to bring out all these flavors.
- Optional add-ins: I added a little cinnamon and a big handful of chopped walnuts to add some flavor and texture!
And if you want another dairy free banana bread recipe that's even easier to make with fewer ingredients, try my 4 Ingredient Banana Bread!
Can I turn this recipe into dairy free banana muffins?
Yes you can! Prepare your batter as written in the recipe card below, and fill your muffin cups ¾ of the way full. Then just bake your muffins for 15 minutes, or until a toothpick in one of the muffins come out clean. You can also try my Banana Carrot Muffins recipe!
Is Starbucks banana bread Vegan?
No, the Starbucks banana bread is made with egg, so it's not suitable for vegans. But if you swap out the eggs in this recipe for Bob's Red Mill Egg Replacer or flax eggs, you can have an egg and dairy free banana bread recipe that you'll love even more! Then, use vegan-friendly sugars to make this a vegan banana bread recipe!
Equipment
This is a classic easy banana bread recipe, so you'll only need a few kitchen tools! First of all, I made this banana bread with an 8.5 x 4.5-inch loaf pan lined with parchment paper. If you only have a 9x5-inch loaf pan, that will work too, but your loaf will have less rise and will bake a bit faster. You'll also want a large bowl to mix your banana bread batter, and I like to use a kitchen scale to measure dry ingredients. Here are a few more tools I used:
What can I substitute for an egg when making banana bread?
I like the Bob's Red Mill Egg Replacer because it mimics the texture and leavening power of eggs!
Tips and F.A.Q.
What can you substitute milk for in banana bread?
In this dairy free banana bread, we're using dairy free Greek yogurt to give us the same tart flavor and moist texture that we would get from regular yogurt or sour cream. The yogurt helps to lift the loaf a bit and adds moisture.
How should I store this dairy free banana bread?
Store your banana bread, once it has cooled completely, at room temperature in an airtight container or wrapped well in plastic wrap for up to four days.
This dairy free banana bread also freezes so well! Just let it cool completely, and wrap the loaf or slices in foil and place in a zipper freezer bag. Then freeze for up to 2 months!
What can I substitute for yogurt in banana bread?
If you have a hard time finding a dairy-free Greek yogurt for this recipe, you can definitely leave it out -- I like the how yogurt helps make this dairy free banana bread moist, but it'll still be delicious without it!
What kind of bananas do I need for this banana bread recipe?
For best results, you want to use overripe bananas — that is, bananas with lots of dark spots and bruising. The more brownness on your banana, the sweeter they’ll be when you add them to the recipe. And pro-tip: if you have bananas that aren’t quite at that point yet, there are a few shortcuts to get them to ripen in just minutes!
What can I substitute if I don't have enough bananas for banana bread?
This dairy free banana bread takes 3 bananas, but if you're short on mashed banana you can substitute ½ cup of applesauce or any other puréed fruit for each banana that you're missing. The banana flavor and sweetness may be subtler, but the recipe will still work!
More Recipes You'll Love
- Sour Cream Pumpkin Bread with Maple Brown Butter Glaze
- Banana Bread French Toast
- Vegan Peanut Butter Oatmeal Cookies with Banana and Cacao
- Almond Flour Peanut Butter Cookies
- Banana Pudding Cheesecake Squares
📖 Recipe
Dairy Free Banana Bread Recipe - Moist with 3 Bananas
Print Pin Recipe Rate RecipeSave Recipe
This is the best dairy free banana bread recipe! Easy dairy free banana bread - moist with 3 bananas, and can even be converted into dairy free banana muffins!
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Course: Breakfast, Dessert, Snack
Cuisine :American
Servings: 10 slices
Calories: 353kcal
Recipe Source: Chenée Lewis
Equipment you may need
Ingredients
- baking spray
- ½ cup (109 g) vegetable oil
- ⅓ cup (67 g) granulated sugar
- ½ cup (110 g) light brown sugar - packed
- 2 large eggs - room temperature
- 1½ teaspoon (7 ml) pure vanilla extract
- ¼ cup (50 g) dairy-free Greek yogurt - room temperature
- 3 large overripe bananas - mashed
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- ½ teaspoon (1 g) ground cinnamon - optional
- ⅔ cup (78 g) chopped walnuts - optional
Instructions
Preheat oven to 350ºF. Spray an 8.5 x 4.5-inch loaf pan with baking spray and line with parchment paper.
baking spray
In a large bowl, whisk together oil and sugars until well-combined.
½ cup vegetable oil, ½ cup light brown sugar, ⅓ cup granulated sugar
Add eggs one at at time, followed by vanilla, Greek yogurt, and mashed bananas. Stir until smooth.
2 large eggs, 1½ teaspoon pure vanilla extract, ¼ cup dairy-free Greek yogurt, 3 large overripe bananas
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
Fold flour mixture and walnuts gently into wet ingredients until just combined.
⅔ cup chopped walnuts
Pour mixture into prepared loaf pan and smooth evenly.
Bake in preheated oven for 60 minutes, or until a toothpick entered in the center of the loaf comes out clean.
Cool at least 15 minutes before slicing. Serve warm or room temperature.
Video
Notes
Bananas: For this recipe, you need overripe bananas — that is, bananas with lots of dark spots and bruising. The more brownness on your banana, the sweeter they’ll be when you add them to the recipe. And pro-tip: if you have bananas that aren’t quite at that point yet, there are a few shortcuts to get them to ripen in just minutes!
Freezing: This pineapple banana bread freezes so well! Just let it cool completely, and wrap the loaf or slices in foil and place in a zipper freezer bag. Then freeze for up to 2 months!
Dairy Free Banana Muffins: Prepare your batter as written above, and fill your muffin cups ¾ of the way full. Then just bake your muffins for 15 minutes, or until a toothpick in one of the muffins come out clean.
Nutrition
Serving: 1 slice | Calories: 353 kcal | Carbohydrates: 46 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 10 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 33 mg | Sodium: 216 mg | Potassium: 216 mg | Fiber: 2 g | Sugar: 22 g | Vitamin A: 72 IU | Vitamin C: 4 mg | Calcium: 36 mg | Iron: 2 mg
Nutrition Disclaimer
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
Pin this banana bread recipe for later!
Last Updated on March 4, 2024 by Chenée Lewis
