wholesome, tender-crumbed, and utterly snackable, my Dairy-Free Banana Bread has all the flavor of the original and the added benefit of whole grain goodness. the only thing it's missing is dairy!
Table of contents
- wholesome, tender-crumbed, and utterly snackable, my Dairy-Free Banana Bread has all the flavor of the original and the added benefit of whole grain goodness. the only thing it's missing is dairy!
- Save this recipe for later on Pinterest:
- Why You'll Love Dairy-Free Banana Bread
- Ingredient substitutions:
- How to make dairy-free banana bread
- Recipe pro-tips:
- Optional variations:
- Storage/Freezing Directions
- Tools needed to make this recipe:
- More dairy-free bread recipes:
It *might* have something to do with the tiny human growing inside me, but I've been on a real comfort food kick lately. All of my childhood favorites have been calling my name, but with my recent pregnancy-related lactose intolerance, I've had to learn quite a few new tricks.
I've already cracked the code on how to make Creamy Lactose-Free Mac & Cheese — thank goodness! — and now I can't wait to share how I make my old tried and true banana bread recipe dairy-free. (I know, I'm on a roll!)
This delightfully tender-crumbed quick bread has all the hallmark flavors you'd expect from the classic: deep banana flavor, caramelized edges, and warm spices. The only difference is that this is a non-dairy banana bread with coconut oil and creamy mayo instead of butter!
Save this recipe for later on Pinterest:
Why You'll Love Dairy-Free Banana Bread
If you're worried that making fan-favorite banana bread dairy-free will somehow take the fun out of it, you can rest easy. This banana bread recipe with coconut oil is:
- Cozy & Comforting. Whether you eat a slice for breakfast, as a post-workout snack, or as a sweet treat before bed, the familiar flavors of this coconut oil banana bread recipe feel like a big hug on a plate.
- Quick & Easy. All you need is about 15 minutes of prep to get your loaf in the oven.
- Wholesome & Nutritious. Adding whole wheat flour to the mix means you'll get fiber and nutrients with every bite.
- Made With Only 12 Easy-To-Find Ingredients. Going dairy-free doesn't mean you need to hunt down crazy specialty items. This simple, straightforward recipe is made using items you probably already have on hand.
As promised, making banana bread dairy-free requires just 12 simple ingredients. Here's what you'll need:
- Virgin Coconut Oil - For buttery richness without any dairy.
- Brown Sugar & Granulated White Sugar - Using a blend of white and brown sugar helps to keep the moisture level in check. Feel free to use either light or dark brown sugar here.
- Eggs - For binding the batter. PRO TIP: Let them come to room temperature for easier mixing.
- Mayonnaise - For added moisture and a tender crumb. Use your favorite store-bought brand here. Avocado, olive oil, or light mayonnaise also work.
- Bananas - The riper and more freckled, the better!
- Pure Vanilla Extract - For rich, complex flavor.
- All-Purpose Flour & Whole Wheat Flour - Using a blend means you can get all the whole grain goodness without sacrificing the flavor.
- Baking Soda - For leavening.
- Salt - Adding salt to sweet things helps to define all the other flavors.
- Ground Cinnamon - For warmth.
How to quickly ripen bananas:
If you have a day or two, place bananas in a paper bag (preferably with another piece of fruit like an apple), fold it tightly shut, and leave it on the countertop for 24-48 hours. Note, this will work even faster if you place the bag somewhere warm.
If you have 30 minutes, line a baking sheet with parchment paper and preheat the oven to 300F. Place the unpeeled bananas on the pan and bake for 15-20 minutes, or until the skins are browned and the flesh is soft.
If you have only 3 minutes, pierce the bananas all over with a fork and place them in a microwave-safe container. Microwave in 30-second intervals until they are soft and fragrant.
There's no ONE right way to make banana bread non-dairy, and I realize that different bodies need different ingredients. Here are a few Mae's Menu-approved substitutions to consider:
- Virgin Coconut Oil - I love the delicate coconut flavor that unrefined coconut oil brings to this no-milk banana bread. Feel free to swap in refined coconut oil or plant-based butter if coconut isn't your jam.
- Brown Sugar & Granulated White Sugar - You can easily use unrefined varieties like cane sugar for the granulated and coconut sugar for the brown sugar for a slightly higher mineral content.
- Eggs - Feel free to replace them with flax eggs. (1 Flax Egg = 1 Tablespoon Flax Seed (whole or ground) + 3 Tablespoons Water + Stir + 5 Minutes Rest)
- Mayonnaise - Dairy-free yogurt or sour cream will also do the trick!
- Pure Vanilla Extract - You can also use equal amounts of vanilla powder or vanilla paste, or use half as much ground vanilla. If you want to double down on the coconut flavor, feel free to replace up to half with coconut extract.
- Whole Wheat Flour - Feel free to use regular AP flour for the entire recipe if you don't have whole wheat on hand. You can also use white whole wheat pastry flour if you prefer.
- Salt - I use kosher salt for my day-to-day cooking. If you're using a different type of salt, check out this conversion chart for proper measurements.
How to make dairy-free banana bread
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Making banana bread without milk or butter is easier than you might think. Here's how it's done:
Step 1: Prep. Preheat the oven and grease a standard loaf pan.
Step 2: Cream sugars & coconut oil until smooth, creamy, and fluffy.
Step 3: Mix eggs into the creamed butter until creamy and pale yellow.
Step 4: Add Wet Ingredients. Note: the batter may look curdled at this point, but it's okay.
Step 5: Whisk Dry Ingredients in a small bowl until combined.
Step 6: Add Dry Ingredients to Wet, mixing just until the streaks of flour disappear.
Step 7: Bake & Cool. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the bread comes out clean. Cool on a wire cooling rack and enjoy when the bread has reached your desired temperature.
This dairy-free banana bread recipe is pretty straightforward, but I've learned a few things along the path to lactose-free enlightenment. Here are some things to keep in mind:
- Measure the banana mash. Bananas vary quite a bit in size, so make sure you measure out just 2 cups of mash to ensure your batter isn't too wet. If you have more than what you need, save the extra mash in the freezer for up to 3 months — it's great for adding to smoothies, pancakes, waffles, and more!
- Use a kitchen scale. The easiest way to ensure your baked goods come out perfectly every time is by eliminating variables. The quickest way to do that in the kitchen is by using a scale, especially when measuring flour!
- Don't over-mix. Whether you're using regular flour or gluten-free flour, you don't want to over-mix the batter or you'll risk a tough, chewy loaf.
- If the top of your no dairy banana bread is browning too quickly, tent the pan with aluminum foil.
There are so many reasons I love this banana bread: no butter, no milk, no tummy troubles, and lots of flavor. That said, there's plenty of room for customization! Here are a few variations to consider:
- To make vegan banana bread, use plant-based mayonnaise and flax eggs.
- To make gluten-free, dairy-free banana bread: swap in your favorite 1-to-1 (cup-for-cup) gluten-free all-purpose flour blend for the AP and whole wheat flours. I happen to love King Arthur brand.
- To make dairy-free banana muffins: make the banana bread batter as directed. Scoop ½ cup batter into each well of the prepared cupcake pan and bake for 24-27 minutes, or until the muffins are baked through. You can also add any mix-ins you desire!
- Top with sliced bananas for pretty presentation: Long vertical slices of bananas are stunning, but rounds or oblong slices can also be arranged to look beautiful. Top the slices with a small amount of brown sugar to encourage caramelization for an even prettier look.
- Consider add-ins for texture & flavor: chocolate chips, white chocolate chips, peanut butter chips, toffee bits, chopped dried fruit, and toasted nuts are all excellent ways to zhuzh up your banana bread.
- Triple coconut banana bread: If you use unrefined, virgin coconut oil, add ½ teaspoon of coconut extract, and stir in shredded coconut, you'll have a loaf of quickbread that tastes like a tropical vacation!
- Store in an airtight container at room temperature or in the refrigerator for 3-4 days.
- Freeze any leftovers in a freezer-safe container for up to 3 months. If possible, keep the container away from the door to prevent condensation and freezer burn.
Tools needed to make this recipe:
- A stand mixer or hand mixer
- Small mixing bowl
- Large mixing bowl (if using a hand mixer)
- Measuring Cups & Measuring spoons
- Rubber scraper
- Loaf-sized baking pan
- A food scale (optional, but highly encouraged)
More dairy-free bread recipes:
- Gluten-Free Pumpkin Bread (easy DF adaptation)
- Dairy-Free Banana Muffins
- Dairy-Free Blueberry Muffins
- Pumpkin Banana Muffins (easy DF adaptation)
- Banana Zucchini Bread (easy DF adaptation)
- Healthy Cinnamon Apple Bread Recipe (easy DF adaptation)
If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Dairy-Free Banana Bread
Wholesome, tender-crumbed, and utterly snackable, my Dairy-Free Banana Bread has all the flavor of the original and the added benefit of whole grain goodness. the only thing it's missing is dairy!
- ½ cup virgin coconut oil
- ½ cup (or 110g) packed brown sugar (light or dark)
- ¼ cup (or 55g) granulated white sugar
- 2 large eggs
- ⅓ cup mayonnaise (avocado, olive oil, or light mayonnaise also work)
- 2 cups (or 450g) mashed bananas (from about 4 large bananas)
- 1 teaspoon (or 5 mL) pure vanilla extract
- 1 cup (or 125g) all-purpose flour
- 1 cup (or 125g) whole wheat flour
- 1 teaspoon (or 6g) baking soda
- ¼ teaspoon (or 2g) salt
- 1 teaspoon (or 2g) ground cinnamon
- Preheat the oven to 350 degrees. Prepare a 8 x 4-inch loaf pan by greasing it with coconut oil or non-stick cooking spray.
- In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the coconut oil, brown sugar, and sugar together until smooth, creamy, and fluffy. Scrape down the sides of the bowl while mixing as needed.
- Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
- Mix in the mayonnaise, mashed bananas and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it's okay.
- In a small mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until combined.
- Slowly mix the flour into the batter, just until the streaks of flour disappear.
- Pour the batter into the prepared baking pan. Bake the bread for 55-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy when the bread has reached your desired temperature.
1. Leftover banana bread keeps covered in an airtight container at room temperature or in the refrigerator for 3-4 days. It also can be frozen in a freezer-safe container for up to 3 months.
2. To make vegan banana bread, use plant-based mayonnaise and flax eggs.
3. To make gluten-free, dairy-free banana bread: swap in your favorite 1-to-1 (cup-for-cup) gluten-free all-purpose flour blend for the AP and whole wheat flours. I happen to love King Arthur brand.
4. To make dairy-free banana muffins: make the banana bread batter as directed. Scoop ½ cup batter into each well of the prepared cupcake pan and bake for 24-27 minutes, or until the muffins are baked through. You can also add any mix-ins you desire!
Amount Per Serving Calories 243Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 34mgSodium 52mgCarbohydrates 24gFiber 1gSugar 6gProtein 3g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Can you use gf flour instead? Any adjustments needed?
Mae's Menu says
Yes! Under "optional variations" I've listed how to make this bread with GF flour. Just substitute 1-to-1 or measure-to-measure gluten-free flour (I love King Arthur brand) and follow the recipe directions as listed. Let the bread cool entirely before enjoying!