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Dairy-Free Banana Bread
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 12 servings
Calories: 168 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American , International
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!
Cup of Yum
Notes
- **VARIATIONS** I left a long list above in the blog post "variations" with ideas!
- Coconut Oil: Can use melted vegan butter. I like Earth Balance.
- White Whole Wheat Flour: Can substitute for whole wheat flour or more all-purpose flour.
- Gluten Free: Make it gluten-free by substituting both flours for 1 to 1 gluten-free baking all-purpose flour.
- Storing: For best results, store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 5 days.
- Freezing: Add slices to a freezer-safe bag and freeze for up to 3 months.
- 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.
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
227mg
(9%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
57IU
(1%)
Vitamin C
2mg
(2%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 227mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.