5 from 74 votes
Dairy-Free Banana Bread
This Dairy-Free Banana Bread uses ripe bananas and olive oil instead of butter to create a moist, tender loaf with a hint of natural sweetness from honey. The addition of ground flaxseed adds texture and acts as a binder, while whole wheat flour and cinnamon provide warmth and subtle nuttiness. Mini dark chocolate chips are an optional touch that melts well into the bread. It’s a wholesome option for those avoiding dairy but still wanting a classic banana bread experience.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
Calories:
295 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- ⅓ cup extra virgin olive oil plus more for pan
- ½ cup honey raw, unfiltered
- 2 large egg lightly beaten
- 3 medium banana very ripe, mashed (about 1.5 cups mashed
- ¼ cup coconut milk or almond milk
- 1 tsp vanilla extract
- 2 TB ground flaxseed meal
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp table salt
- 1 ¾ cups white whole wheat flour
- dark chocolate chips mini, optional
Instructions
- Preheat oven to 350F with rack on lower middle position. Lightly grease 9x5 inch loaf pan with your choice of oil. Set aside.
- In a large bowl, add oil, honey, eggs, bananas, and coconut milk. Stir with a hand-whisk until fully incorporated. Add remaining ingredients except for flour. Gently whisk to combine well.
- Use a rubber spatula to gently fold in the flour; fold repeatedly until flour is just combined, with some small lumps remaining (do not over mix the flour.) Fold in the chocolate chips, if using.
- Use rubber spatula to completely transfer batter into the greased loaf pan. Bake about 50 minutes or just until a toothpick inserted in center comes out with a few tender crumbs attached.
- Let bread cool completely in pan on a wire rack. Run a thin, sharp knife along edges carefully and remove bread from pan to slice.
Cup of Yum
Notes
- Choose very ripe bananas for the sweetest flavor and best texture.
- Fold in the flour gently to avoid a dense, dry bread.
- Preheat the oven fully to promote even baking and proper rise.
- Let the bread cool completely in the pan before removing and slicing to retain moisture.
- Mini chocolate chips blend smoothly into the bread and are preferred if using chocolate.
- Lightly grease the loaf pan with olive oil to prevent sticking.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
41mg
(14%)
Sodium
300mg
(13%)
Potassium
300mg
(6%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
89IU
(2%)
Vitamin C
4mg
(4%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 300mg | 13% |
| Potassium | 300mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.