A delicious and moist banana bread that's dairy free! This bread is full of good for you whole wheat, healthy fat from coconut oil, and loads of bananas. It's perfect for toasting and slathering with your favorite protein packed nut butter!
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This Dairy Free Banana Bread was a really fun quick bread to create! I LOVE finding swaps for different ingredients (like butter) to make them more friendly for my folks with dietary restrictions.
For this recipe, I just swapped out unsalted butter for melted coconut oil 1:1.
Other than that, no major adjustments needed to be made and the results produced the most delicious, moist, and banana-y tasting banana bread I've ever had! Honestly, I have no reason to go back to dairy for this bread ever again. It's that good.
The bread came out beautifully risen, flavorful, and delectably tender. The outer edge gets a delightful crisp on the outside too, which I absolutely love.
I also love that this recipe requires no mixer! You can make the whole recipe by hand with a whisk and a spoon!
This bread is perfect toasted or at room temp. Spread on some peanut butter or your favorite almond butter and you've got yourself a delicious, nutritious, breakfast!
Jump to:
- How to make Dairy Free Banana Bread
- Are Eggs Considered Dairy?
- Which coconut oil is best for dairy free banana bread?
- Can I use vegetable oil instead of coconut oil?
- Can I use frozen bananas for banana bread?
- Is Coconut Oil Healthy?
- Storing your dairy free banana bread:
- Variations and Add Ins:
- Other Dairy Free Recipes You Might Like:
- Equipment You May Need:
- 📖 Recipe
How to make Dairy Free Banana Bread
Makes 1 loaf
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup coconut oil or vegetable oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 Eggs
- 1 teaspoon pure vanilla extract
- 4 very ripe, medium sized bananas
Instructions:
Spray an 8" or 9" loaf pan with cooking spray and preheat your oven to 350º.
Melt the coconut oil in the microwave or a saucepan until just melted. Set aside to cool slightly while you gather the rest of your ingredients.
In a small bowl, whisk together the flours, baking soda, and salt and set aside.
In a medium sized bowl, use your whisk to mix together the sugars and melted coconut oil (or vegetable oil) until combined.
Add the eggs and the vanilla to the sugar mixture and continue whisking until everything's incorporated.
In a separate bowl, mash your bananas with a fork or a potato masher until they are completely mashed--looking like thick soup--with some small lumps remaining.
Add the bananas to the egg and sugar mixture and whisk again until fully blended.
Pour the dry ingredients into the wet ingredients and gently stir with a spoon or rubber spatula until the batter is just combined and there are no more pockets of flour showing. Do not over mix!
Pour the batter into the prepared loaf pan and bake the banana bread at 350° for about 55-60 min. The bread is done when an inserted toothpick comes out clean.
Let cool and slice. Top with your favorite nut butter, Biscoff Spread, or salty plant based butter.
Are Eggs Considered Dairy?
Nope!
Dairy is made from the milk of mammals and eggs come from feathered friends like chickens, ducks, geese, etc...
Therefore, they are not dairy, nor do they contain traces of dairy.
Which coconut oil is best for dairy free banana bread?
For this recipe I use unrefined, virgin coconut oil.
That's just my personal preference--I like a less processed oil.
With that being said, you may taste traces of coconut throughout the bread when using the unrefined stuff.
If you don't love the flavor of coconut, then refined coconut oil is your best option. After the refining process, the flavor of the coconut becomes more mild and undetectable.
The good news is, you'll still get the same health benefits from the refined oil as you would unrefined!
Can I use vegetable oil instead of coconut oil?
Definitely.
A lot of people (my husband included) don't love coconut. I personally can't taste the coconut in something made with coconut oil, people that don't like it probably can. Vegetable oil or light olive oil will be a great replacement!
You can also use refined coconut oil instead of unrefined to lose the taste of coconut.
Can I use frozen bananas for banana bread?
You sure can!
This is one of my favorite uses for frozen bananas actually. A lot of times my bananas will ripen too fast before I can eat them, so I'll just peel my bananas and pop them whole in a zip bag and freeze for later.
When I'm ready to make banana bread, I'll let them thaw on the counter or in the microwave.
They'll be super mushy once they're thawed and that's ok! You barely have to mash them for your recipe at that point.
Proceed with the banana bread recipe as you normally would, and your bread will come out perfect.
Is Coconut Oil Healthy?
Coconut oil has many health benefits!
Coconut oil is high in healthy fatty acids. These acids may help to burn fat, raise good cholesterol (HDLs), and they quickly become energy for your body and brain!
Coconut oil contains MCTs (medium-chain-triglycerides), which the body metabolizes differently than other fats. The body uses these shorter fatty acid chains as fast energy. These can also be made into ketones, which are great for brain health.
With that being said, coconut oil is still a fat, so make sure to consume it in moderation.
I am definitely not a doctor, so if you want a more in depth explanation of coconut oil and it's benefits, you can read this healthline.com article! That's where I got all my above info, and it was super fascinating!
Storing your dairy free banana bread:
You can store dairy free banana bread, wrapped tightly in plastic wrap at room temperature for up to 5 days.
If you live in a really humid environment, you may need to move the bread to the fridge due to its high moisture content.
You can also freeze banana bread! It freezes really, really well.
Just wrap the banana bread in plastic and store in a freezer-safe bag or container in your freezer for months!
When ready to eat, let your bread thaw at room temp and serve however you like.
Variations and Add Ins:
While this bread is wonderful as is, there's no reason why you can't jazz it up from time to time! Here are some fun suggestions for some tasty additions:
- Dairy free chocolate chips or peanut butter chips- add at least a cup, and add them to the flour mixture
- Chopped nuts like walnuts, pecans, or almonds-make sure to add these to the flour mixture as well
- You can sprinkle the top with your favorite granola before baking
Other Dairy Free Recipes You Might Like:
Dairy Free Chocolate Chip Cookies
Naturally Sweetened Vanilla Chia Pudding
Equipment You May Need:
📖 Recipe
Dairy Free Banana Bread with Coconut Oil
Moist and flavorful banana bread made with healthy coconut oil and whole wheat flour.
Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup coconut oil or vegetable oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 Eggs
- 1 teaspoon pure vanilla extract
- 4 very ripe, medium sized bananas
Instructions
- Spray an 8" or 9" loaf pan with cooking spray and preheat your oven to 350º.
- Melt the coconut oil in the microwave or a saucepan until just melted (skip if using vegetable oil). Set aside to cool slightly while you gather the rest of your ingredients.
- In a small bowl, whisk together the flours, baking soda, and salt and set aside.
- In a medium sized bowl, use your whisk to mix together the sugars and melted coconut oil (or vegetable oil) until combined.
- Add the eggs and the vanilla to the sugar mixture and continue whisking until everything's incorporated.
- In a separate bowl, mash your bananas with a fork or a potato masher until they are completely mashed--looking like thick soup--with some small lumps remaining.
- Add the bananas to the egg and sugar mixture and whisk again until fully blended.
- Pour the dry ingredients into the wet ingredients and gently stir with a spoon or rubber spatula until the batter is just combined and there are no more pockets of flour showing. Do not over mix!
- Pour the batter into the prepared loaf pan and bake the banana bread at 350° for about 55-60 min. The bread is done when an inserted toothpick comes out clean.
- Let cool and slice. Top with your favorite nut butter, Biscoff Spread, or salty plant based butter.
Notes
Use refined coconut oil if you want no taste of coconut in the bread.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 260mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
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