The best dairy-free banana bread recipe you'll ever try! It's incredibly moist, light, and fluffy, made with coconut oil instead of butter for a healthier twist. This loaf is perfect as a quick breakfast, snack, or dessert. Trust me, this one’s a must-bake!
I am in love with this banana bread! Most dairy-free banana breads turn out dry, but not this one. It’s packed with ripe bananas, coconut oil, and coconut sugar for a perfectly moist and fluffy loaf. My friends were shocked it was dairy-free and even said it was the softest banana bread they’d ever had!
This recipe is inspired by my Banana Cinnamon Rolls and Banana Cake: soft, warm, buttery, and cozy. It’s perfect for any time of year but feels extra cozy during fall and winter. Pair it with a cup of coffee or spread on some almond butter for the perfect snack or breakfast!
Why you'll love this banana bread:
- Super moist and fluffy – You won’t believe it’s dairy-free!
- Healthy and easy – Made in one bowl with no fancy ingredients.
- Versatile – Enjoy it for breakfast, a snack, or dessert.
- No dairy needed – No butter, yogurt, or sour cream required.
Ingredients
Each ingredient was carefully chosen to create a moist, fluffy, and healthy dairy-free banana bread that’s packed with flavor. The coconut oil keeps it rich without butter, while the coconut sugar adds natural sweetness. The mix of flours ensures the perfect texture, and the bananas bring all the flavor and moisture. Here’s what you’ll need:
- Eggs
- Bananas
- Coconut oil
- Coconut sugar
- Vanilla extract
- White whole wheat flour
- All-purpose flour
- Cinnamon
- Baking soda
- Baking powder
- Salt
- Chocolate chips (optional)
See the recipe card at the bottom for quantities.
Instructions
Making dairy-free banana bread is easy! Follow these simple steps:
Step One: Preheat your oven to 325°F. Line and grease a bread tin with parchment paper. In a small bowl, whisk together white whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Step Two: In a large bowl, whisk the eggs. Add mashed bananas, melted coconut oil, coconut sugar, and vanilla extract. Mix well, then add the dry ingredients to form the batter.
Step Three: Fold in chocolate chips (optional) and pour the batter into the prepared tin. Top with extra chocolate chips if desired.
Step Four: Bake for 50-60 minutes, or until a toothpick comes out clean. Let the bread cool completely before slicing and enjoying!
Top tips
- Use super ripe bananas: The browner and spottier, the better! Overripe bananas add more sweetness and flavor.
- Bake at 325°F, not 350°F: Baking at a lower temperature than usual keeps the bread extra moist. Trust me, I've baked this dread at least 30 times.
- Avoid flour substitutions: Stick with white whole wheat and all-purpose flour. Almond, coconut, or buckwheat flour won’t work here.
Substitutions
If you need to make a swap, here are the best options for this dairy-free banana bread recipe. I recommend swapping out only 1 or 2 ingredients for the best results!
- Coconut Oil: Melted vegan butter (I love Earth Balance) works great.
- White Whole Wheat Flour: You can use regular whole wheat flour or add more all-purpose flour.
- Coconut Sugar: Light brown sugar can be used as a substitute.
- Chocolate Chips: Try using blueberries, walnuts, or pecans for a different twist.
- Gluten-Free Flour: Use a 1:1 gluten-free all-purpose flour to make this recipe gluten-free.
Variations
I love this recipe as is, but feel free to look at the list below for some ideas on how to customize this banana bread and make it your own!
- Swap chocolate chips for blueberries
- Add walnuts or pecans
- Sprinkle rolled oats on top
- Mix in coconut flakes
- Add banana slices on top before baking
- Add a dash of nutmeg (about ¼ - ½ teaspoon)
- Add a tablespoon of peanut butter for extra flavor
- Mix in ground flaxseed or chia seeds for a nutritional boost
Equipment
The right equipment can affect how your banana bread turns out. Here is a list of everything I used:
- One Mixing Bowl
- Fork or Potato Masher
- Spatula
- Bread Loaf Tin
- Parchment Paper
- Measuring Tools
Frequently Asked Questions
This recipe uses coconut oil instead of butter, making it dairy-free. You can also use vegan butter or another neutral oil like vegetable oil or olive oil if preferred.
Yes, you can make this gluten-free banana bread by using 1:1 gluten-free baking all-purpose flour instead of the all-purpose and white whole wheat flour.
No, eggs are not considered dairy. They are 100% dairy-free.
Yes! To make muffins, line a cupcake tin with paper liners and fill it with the banana bread batter. Top with extra chocolate chips and bake for 13 to 16 minutes or until a toothpick comes out clean.
Yes, you can use melted vegan butter or another neutral oil like vegetable or olive oil instead of coconut oil.
Storage
For the best results, store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 5 days.
To freeze, let the banana bread cool completely, then slice and place the pieces in freezer-safe bags. Freeze for up to 6 months. When you're ready to enjoy, reheat a slice in the microwave for 30-60 seconds until warm.
Related
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Dairy-Free Banana Bread
Ingredients
- 2 large eggs
- 1 ½ cups mashed ripe bananas, (2 - 3 medium bananas)
- ½ cup melted coconut oil, (refined for no coconut taste)
- ⅓ cup coconut sugar
- 1 ½ teaspoon vanilla extract
- ⅔ cup white whole wheat flour, spooned and leveled
- ⅔ cup all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ - ⅔ cup chocolate chips, optional
Instructions
- Preheat the oven to 325°F. Line and grease a bread tin with parchment paper.
- In a small mixing bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the eggs. Add the mashed bananas, melted coconut oil, coconut sugar, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined. If you're using chocolate chips, fold them in gently.
- Pour the batter into the prepared bread tin and sprinkle any remaining chocolate chips on top, if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and enjoying!
Notes
Nutrition
I only recommend products I absolutely love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Christine says
Fantastic recipe! I will make this all the time now. It was really one of the best banana breads I have eaten and you can't tell there is no butter.
Annie says
This banana bread was magnificent! Really moist and you cannot tell there is no butter in it. I really liked this recipe and will be making it again sometime very soon.
Andrea says
One of the best banana breads I have ever eaten. Really good and I will make this again for sure.
Robin says
My daughter and I made this and it was SO delicious and easy! One of the best bread I’ve had.
Sally says
BEST BANANA BREAD EVER!!! Not even kidding this was amazing. You cannot tell there is no butter in it.
Clarissa C says
The best banana bread I have ever made!! Amazing texture, taste and color. Loved it; will definitely make again!
Tati Chermayeff says
Thank you so much, Clarissa! This is my favorite banana bread too!