This Dairy Free Banana Bread recipe is the only one you'll ever need! It's soft, fluffy, and packed with the perfect amount of chocolate chips and walnuts. It's also naturally egg free, vegan, and easy to make gluten free!
Last fall I cracked the code on making the best Vegan Banana Pumpkin Bread and decided it was time to add a classic banana bread to the blog. This easy banana bread recipe is equally as delicious and one to bake all-year long. Now let's dive in!
Why You'll Love This Recipe
- Just like classic banana bread. If you've recently adopted a dairy free diet, there's no need to give up nostalgic favorites like soft and fluffy banana bread. This dairy free banana bread tastes just as good as the original and is truly the best recipe!
- A great way to use up extra bananas. Banana bread is a favorite way to use up mashed bananas for a reason. It's easy to make, suitable for breakfast, snacking, or dessert, and a recipe the whole family loves. It can even be frozen for later!
- Made in one bowl. This recipe is as easy as it gets. All you need is 1 large mixing bowl and 10 minutes to prep.
Ingredients and Substitutions
- Bananas - For the best sweet banana flavor, make sure to use spotty, overripe bananas. You'll need about 1 cup of banana puree. You can even use frozen bananas - just allow them to defrost completely at room temperature until easy to mash.
- Flax eggs - In order to make this dairy free banana bread egg-free and vegan, I used flax eggs in place of regular eggs to add moisture, protein content and structured to the baked loaf. Make sure to purchase ground flaxseed. Whole flaxseeds will not work.
- Flour - I wanted to keep the ingredients extra simple and made this bread using plain flour. If desired, swap half of the all-purpose flour with white whole wheat flour for a nutritious boost!
- Maple syrup - Adds moisture and a great natural sweetness to the banana bread without the need for refined sugars like granulated sugar or brown sugar. If you don't have maple syrup, try another liquid sweetener such as agave nectar or honey, if not vegan.
- Dairy free butter - My favorite dairy-free butter sticks are by Miyoko's Creamery. If you use a salted dairy free butter, omit the additional ¼ teaspoon of sea salt.
Step by Step Instructions
- Make the flax eggs. In a small mixing bowl, whisk together the ground flaxseed with water. Set aside for 5 minutes to thicken and combine.
- Mash the bananas. In a large bowl, add the peeled bananas. Using a fork or potato masher, mash the bananas until no longer chunky and liquid-like.
- Add in the wet ingredients. In the same bowl with the mashed bananas, add the melted butter, flax eggs, vanilla extract, maple syrup and non-dairy milk. Whisk well to combine.
- Slowly add the dry ingredients. Once the wet ingredients are well combined, add in the baking soda, baking powder, salt, all-purpose flour, and ground cinnamon. Mix the dry ingredients into the wet ingredients until a soft batter forms.
- Fold in the walnuts and chocolate chips. Using a baking spatula, fold in the chopped walnuts and dairy free chocolate chips until evenly disbursed through the batter.
- Transfer to bread pan. Pour the banana bread batter into a prepared loaf pan and spread evenly.
- Bake. Place the banana bread in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center of the bread comes out cleanly.
- Cool then enjoy! Allow the dairy free banana bread to cool for at least 10 minutes before slicing and serving. The longer you allow the bread to cool, the easier it will be to slice into clean cuts.
Storing and Reheating Instructions
This dairy free banana bread is best stored at room temperature in an airtight container for up to 4 days. If your kitchen runs on the hotter or humid side, I'd recommend storing in the fridge. This will make the bread slightly more dense, but it will prevent it from molding from the warmer temperatures.
To reheat banana bread, place a slice in the microwave for 15 second bursts until warmed through. Alternatively, you can put the bread in the toaster oven or a warm skillet, too!
Time Saving Hacks
Make the banana bread batter up to 24 hours in advance and refrigerate until ready to bake. Then, when ready, allow the batter to come to room temperature for 30 minutes before baking as usual.
Or, bake the bread as normal and store at room temperature. It will remain soft and delicious for a couple of days and is a great dessert or breakfast to prepare in advance to save time.
Absolutely - to make this quick bread nut free, omit the chopped walnuts or replace them with pumpkin seeds or additional chocolate chips. Additionally, make sure to use a nut-free dairy free butter. Many are made with coconut oil, or tree nuts, and may not be suitable.
My personal favorite substitute for dairy butter is vegan butter. It has a very similar consistency and flavor and adds additional flavor to the bread. If you don't have access to vegan butter, try using melted coconut oil or a neutral tasting oil such as vegetable oil, avocado oil, or a light tasting olive oil. Most vegan butters are oil-based, so an oil substitute should yield very similar results.
Yes! Almost all of my Dairy-Free Desserts and baked goods can be made using Bob's Red Mill 1:1 Gluten-Free Flour instead of wheat flour. This gluten-free flour blend is made specifically to replace all-purpose flour cup for cup and works well in many recipes, including this banana bread recipe. I do not recommend experimenting with alternate gluten-free flours such as coconut flour, oat flour, or almond flour. These flours will not work.
If you're interested in more gluten free recipes, you have to try my Vegan Banana Pumpkin Bread, Low Sugar Brownies and Chocolate Banana Protein Muffins.
Banana bread can be frozen in a whole loaf or individual slices. To freeze, allow the bread to cool completely to room temperature (at least a couple of hours). If freezing in slices, cut the bread into desired slices. Wrap each individual slice tightly in a layer of plastic wrap (or alternatively wrap the entire uncut loaf in plastic wrap). Place the wrapped bread in a freezer bag and remove as much excess air as possible. Freeze for up to 1 month, then thaw at room temperature until soft again.
Tips for Success
- Use room temperature ingredients! If your maple syrup and plant based milk is cold from the fridge, it will cause the dairy free butter to harden and become chunky in the batter. This can yield an oily loaf and bake unevenly. For best results, allow the recipe ingredients to come to room temperature for 30 minutes to 1 hour before starting!
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Simple Dairy Free Banana Bread (vegan)
- 1 cup mashed bananas approx 2 bananas
- 2 flax eggs (2 tbsp of flax + 6 tbsp of water)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 + ¾ cup flour use bobs red mill 1-1 for GF
- ½ cup maple syrup
- ¼ cup plant based milk
- ⅓ cup dairy free butter melted
- ¼ tsp salt
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup dairy free chocolate chips
- ¼ cup chopped walnuts
- Preheat the oven to 325 degrees and grease a bread tin. Then make your flax egg by combing 2 tbsp of ground flax with 6 tbsp of water. Mix then let sit for 5 minutes.
- In a large bowl, mash the overripe bananas until no longer chunky and are more like a thick liquid substance.
- Mix in the melted butter, flax egg, vanilla, maple syrup and milk. The batter will be very wet.
- Slowly add in the baking soda, baking powder, salt, flour and cinnamon. Continue to mix until a soft dough forms.
- Using a spatula, fold the walnuts and chocolate chips into the batter until they are evenly disbursed through the batter.
- Pour into the bread pan and use the spatula to even out the top of the batter.
- Place in the oven and bake for 55-60 minutes or until you are able to insert a toothpick and remove it cleanly from the loaf. Allow to cool for 10 minutes.