Get the Recipe: Dairy Free Banana Bread
This dairy free banana bread is soft, fluffy and moist! It has the perfect flavor and texture. This banana bread recipe tastes like classic banana bread, but it is made without dairy!
Ingredients
- ⅓ cup melted coconut oil
- ⅓ cup pure maple syrup, or honey
- 1 ¼ cups mashed bananas
- ¼ cup dairy free milk
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- ⅔ cup dairy free chocolate chips, optional
Instructions
- First, preheat oven to 325 degrees Fahrenheit. Line a bread loaf pan with parchment paper or generously spray with nonstick spray.
- In a large mixing bowl, add melted coconut oil, maple syrup, mashed bananas, milk, eggs and vanilla. Stir to combine.
- Then, add in flour and baking soda. Stir to combine.
- If using, fold in chocolate chips.
- Spread batter into the lined bread pan. If desired, sprinkle extra chocolate chips on top.
- Bake for 45 to 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Finally, allow bread to fully cool in bread pan before slicing and serving.
Notes
- Use ripe bananas for best results. About 2 large bananas is sufficient.
- Replace melted dairy free butter for coconut oil if needed.
- Any dairy free milk works. For these photos, I used unsweetened almond milk.
- Both gluten free 1 to 1 flour and all purpose flour work well. I used gluten free 1 to 1.
- Bake only until toothpick inserted comes out clean. This recipe bakes faster than typical banana bread.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Or, store in the fridge for up to 4 days.
- Bread freezes and thaws well. Slice into slices before freezing.
Calories: 339kcal, Carbohydrates: 47g, Protein: 6g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 158mg, Potassium: 212mg, Fiber: 3g, Sugar: 20g, Vitamin A: 111IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 3mg