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Dairy Free Banana Bread

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This dairy-free banana bread recipe is soft, super moist and has a sweet banana flavor. It uses pantry-stable ingredients and only takes 10 minutes to prepare.

This dairy-free banana bread is also vegan and can be made gluten-free by swapping wheat flour for gluten-free flour.

Dairy free banana bread on a wooden board

Why you’ll love this dairy-free banana bread

There are many reasons why I love this banana bread recipe. One is because it’s so allergy-friendly and fits many people’s allergy needs.

  • It only takes 10 minutes to prep
  • The batter doesn’t need chilling
  • It uses stable pantry ingredients
  • It can be made gluten-free
  • It doesn’t use milk, sour cream or eggs

Ingredients

  • Bananas: Use ripe bananas to add sweetness and a softer texture to your bread. Choose bananas that don’t have any green hues on their skins.
  • Vegan Butter: Use good quality vegan butter. An excellent alternative to vegan butter is coconut oil.
  • Sugar: Use soft light brown sugar. It helps the banana bread become softer and adds a delicious caramel flavor. The following best substitutes are brown sugar, demerara sugar and coconut sugar.
  • Vanilla: Use high-quality vanilla extract. It adds a ton of flavor to the banana bread.
  • Flour: Use all-purpose flour, which is commonly labeled plain flour. To make this recipe gluten-free, use gluten-free flour.
  • Baking Powder: This helps leaven the banana and make it softer and fluffier. If you don’t have the baking powder, swap 1 tsp for 1/2 tsp of baking soda.
  • Baking Soda: This also helps leaven the banana bread, making it softer and fluffier. If you don’t have the baking soda, swap 1 tsp for 2 tsp of baking powder.
Dairy free banana bread: Bananas, vegan butter, soft light brown sugar, vanilla extract, flour, baking powder, baking soda, salt

Professional Tips & Tricks

Follow these professional tips to get the best dairy-free banana bread possible.

How to get a crispy-crusted banana bread

To get crispy-crusted banana bread, let the bread cool in the loaf pan for 5 minutes, then transfer it to a cooling rack to cool completely. It will stop the banana bread from steaming and make the crust firmer.

How to get soft crusted banana bread

To get soft-crusted banana bread, leave the bread to cool in the loaf pan completely. It will allow the banana bread to steam and become soft.

How to keep your banana bread moist

There are two tips for keeping your banana bread soft and moist in the center.

Don’t overmix the flour

When you add the flour to the banana bread mixture, gently fold it together. If there are small visible bits of flour still, it’s okay! The more you mix the flour, the tighter the gluten gets, and the tougher the bread will become.

Don’t overbake the banana bread

It’s good to check the banana bread a couple of minutes before you think it’s ready. It gives you leeway in case your oven is slightly hotter than anticipated. To test the bread, insert a toothpick and if it comes out clean, it’s ready.

Step by Step Instructions

1) Preheat the oven to 350f or 180c. Butter and flour a 9×5-inch loaf pan.

2) In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3) In a separate bowl, mash together banana and pure vanilla extract until there are only a few small lumps.

Flour, baking powder and salt in a bowl
Mashed banana with a fork in a bowl

4) In a separate large bowl, whip together butter and soft light brown sugar for 1 minute or until light and fluffy. Add the mashed banana and mix until combined.

Soften butter and soft light brown sugar in a large bowl
Mashed banana and creamed sugar and butter in a large bowl

5) Gently fold in the flour mixture with a silicone spatula or wooden spoon.

Flour being folded into the banana bread batter
Banana bread batter in a large bowl

6) Transfer to the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.

Dairy free banana bread batter in a loaf pan
Cooked banana bread in a loaf pan on a cooling rack

7) Leave the banana bread to cool in the loaf pan for 10 minutes before transferring it to a cooling rack.

Dairy free banana bread on a cooling rack

Storage Information

This banana bread can be stored in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. It can also be frozen and will last good quality for up to 3 months.

FAQs

How do I know my banana bread is ready?

The best way to test that your banana bread is ready is by inserting a toothpick into the center. If the toothpick comes out clean, then it’s ready!

What flavors and add-ins work in this recipe?

While I love this recipe as it is, a couple of add-ins also work great!

  • Chocolate chips: fold them into the batter before baking
  • Nuts: Pecans and walnuts work great; fold them into the batter before baking
  • Spices: Ground nutmeg and ground cinnamon can be added to the flour mixture
  • Blueberries: fold them into the batter before baking.
Dairy free banana bread slices

More Recipes You May Like

Dairy free banana bread on a wooden board

Dairy Free Banana Bread

Jack Slobodian
This dairy-free banana bread recipe is soft, super moist and has a sweet banana flavor. It uses pantry-stable ingredients and only takes 10 minutes to prepare.
Prep Time 10 mins
Cook Time 47 mins
Total Time 1 hr
Course Snack
Cuisine American
Servings 15 Slices
Calories 186 kcal

Equipment

  • 1 9-by-5-inch Loaf Pan

Ingredients
 
 

  • 150 g Vegan butter room temperature
  • 150 g Soft light brown sugar
  • 250 g All purpose flour plain
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 4 Ripe bananas

Instructions
 

  • Preheat the oven to 350f or 180c. Butter and flour a 9×5-inch loaf pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, mash together banana and pure vanilla extract until there are only a few small lumps.
  • In a separate large bowl, whip together butter and soft light brown sugar for 1 minute or until light and fluffy. Add the mashed banana and mix until combined.
  • Gently fold in the flour mixture with a silicone spatula or wooden spoon.
  • Transfer to the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
  • Leave the banana bread to cool in the loaf pan for 10 minutes before transferring it to a cooling rack.

Notes

  • This banana bread can be stored in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. It can also be frozen and will last good quality for up to 3 months.

Nutrition

Calories: 186kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 324mgPotassium: 147mgFiber: 1gSugar: 14gVitamin A: 402IUVitamin C: 3mgCalcium: 28mgIron: 1mg
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