Dairy Free Banana Bread Recipe with Coconut Oil
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A delicious and moist banana bread that’s dairy free! This bread is full of bananas, good for you whole wheat, and coconut oil in place of butter.
This Dairy-Free Banana Bread was super fun to make! I love finding simple swaps to make recipes friendlier for everyone. Here, I traded unsalted butter for an equal amount of melted coconut oil—so easy!
The result? The most deliciously moist, banana-packed loaf that’s honestly better than any dairy-based version I’ve tried! It rises beautifully, the texture has a tender crumb, and even gets a little crispy on the edges, which I adore.
Plus, you don’t even need a mixer! Just grab a whisk and a spoon, and you’re good to go. This bread is perfect at room temp or toasted—try it with a spread of peanut or almond butter for an easy, tasty breakfast!
Why You’ll Love Banana Bread With Coconut Oil :
- Making banana bread dairy free means it’s great for anyone with lactose intolerance, dairy allergies, or anyone who just prefers to avoid dairy.
- Coconut oil keeps the banana bread moist without the use of a processed vegetable oil, and it’s a 1:1 swap for butter.
- There are no complicated ingredients and the flavor tastes just like a typical banana bread made with butter and dairy products. You can’t even tell it’s dairy free!
- This banana bread holds up beautifully in the freezer. You can bake ahead, slice it up, and stash it away for busy mornings or lunchbox treats.
Coconut Oil Banana Bread Ingredients
- All Purpose Flour and Whole Wheat Flour– I like adding whole wheat flour to quick breads for a little extra nutrition and to absorb excess moisture from the bananas. Combining the whole wheat and all-purpose flour will give this bread THE BEST texture, without making it too heavy.
- Baking soda– This will give the bread lift, and also help make the batter light, with the addition of the whole wheat flour.
- Coarse Kosher Salt
- Coconut Oil- Use refined coconut oil if you don’t want the bread to taste like coconuts. Melted butter, or avocado oil, works too!
- Brown sugar – I’ve used both light and dark sugar, and they work equally well. Make sure to firmly pack the sugar into the cup when measuring!
- White Sugar– This will also sweeten the banana bread, but it won’t make the bread heavy.
- Large Eggs– Eggs hold everything together!
- Vanilla Extract
- Very Ripe Bananas – make sure they’re soft and spotty!
Tip
You can use frozen bananas for this recipe! Just let them thaw until they’re soft, then give them a quick mash, and they’re ready to go.
Equipment You May Need
How to Make Dairy Free Banana Bread Recipe
Spray an 8″ or 9″ loaf pan with nonstick cooking spray and preheat your oven to 350º.
1. 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.
2. In a small bowl, whisk together the flours, baking soda, and salt and set aside.
3. In a medium sized bowl, use your whisk to mix together the sugars and melted coconut oil (or vegetable oil) until combined.
4. Add the eggs and the vanilla to the sugar mixture and continue whisking until everything’s incorporated.
5. 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.
6. Add the bananas to the egg and sugar mixture and whisk again until fully blended.
7. Pour the dry ingredients into the wet ingredients.
8. 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 overmix!
9. 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.
How to Store 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.
Dairy Free Banana Bread Variations
This bread is fantastic on its own, but feel free to mix it up! Here are some tasty add-in ideas:
- Add 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
- Stir in 1 1/2 teaspoons of cinnamon for extra flavor.
Serving Suggestions for Coconut Oil Banana Bread
Enjoy a warm slice of banana bread topped with plant based butter and a drizzle of honey or maple syrup.
Serve alongside my favorite dairy free beverages like oat milk hot chocolate, or a maple latte made with oat milk!
Coconut Oil Banana Bread Recipe FAQs
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.
Yes! It’s a 1:1 swap. You can also use melted butter, or avocado oil.
Yes! Just thaw them first before using.
Yes. Divide the batter between 12 paper-lined muffin cups. Bake at 400 for 15-20 minutes until risen, and a toothpick inserted comes out clean.
Other Dairy Free Recipes You Might Like:
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Coconut Oil Banana Bread Recipe
Ingredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil or vegetable oil
- 1/2 cup brown sugar
- 1/2 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.
Can I use flax seed in place of eggs?
It should, but I’ve never tried it personally. But if you do let me know how it works!