Dairy-Free Banana Bread
This dairy-free banana bread is made with coconut oil instead of butter - no milk, yogurt, or sour cream needed. It's incredibly moist, soft, and honestly tastes like the classic loaf you grew up with (you'd never guess it's dairy-free). One bowl, no mixer, perfect for breakfast, snack, or dessert.
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
- Prep the oven and pan. Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides, and lightly grease.
- Whisk the dry ingredients. In a small mixing bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a large mixing bowl, whisk the eggs until smooth. Add the mashed bananas, melted coconut oil, coconut sugar, and vanilla extract, and whisk until fully combined.
- Combine wet and dry. Gradually add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. If using chocolate chips, fold them in now.
- Pour and top. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra chocolate chips on top if desired.
- Bake. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool completely. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing.
Notes
Pan size. This recipe is written for a 9x5-inch loaf pan. If using an 8x4-inch pan, the loaf will be taller and take 5 to 10 minutes longer to bake. Start checking for doneness at 55 minutes.
Bananas. Use very ripe bananas with heavily spotted or black peels for the best flavor. You'll need about 2 to 3 medium bananas to get 1 ½ cups mashed. If your bananas aren't ripe enough, bake them in a 300°F oven for 15 to 20 minutes until the skins turn black, then let cool before mashing.
Coconut oil. Use refined coconut oil for no coconut flavor, or unrefined for a subtle hint. Melt before adding. Melted vegan butter (Earth Balance) works as a 1:1 swap.
Flour. Spoon and level your flour — don't scoop directly from the bag. Scooping packs in up to 25% more flour and leads to a dry, dense loaf. To make this gluten-free, swap both flours for an equal amount of 1:1 gluten-free all-purpose baking flour.
Don't overmix. Stir the batter just until the flour disappears. Overmixing develops the gluten and makes the loaf tough.
Storage. Wrap tightly and store at room temperature for up to 4 days, in the fridge for up to 5 days, or freeze sliced pieces for up to 3 months.
Muffin version. Divide the batter between 12 lined muffin cups and bake at 350°F for 18 to 22 minutes.
Nutrition
Serving: 1 slice | Calories: 168kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 227mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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