This dairy-free banana bread is moist, easy to make, and made with simple pantry ingredients. This recipe is made without butter or milk and happens to be vegan as well, making it perfect if you're avoiding dairy or eggs. It comes together in one bowl, uses ripe bananas for natural sweetness, and bakes up soft and moist every single time.
Quick Summary
- Made without butter or milk, but still soft and moist
- One bowl and simple pantry ingredients
- Naturally vegan, with classic banana bread flavor
- Freezer-friendly and easy to customize
Why This Dairy-Free Banana Bread Works
- Oil keeps the bread soft and tender, even without butter.
- Very ripe bananas add sweetness and plenty of banana flavor.
- The almond milk "buttermilk" helps create a nice, tender crumb.
If you enjoy easy, dairy-free desserts, be sure to try my vegan apple crisp, 3-ingredient Oreo cake, or vegan chocolate bundt cake next.
Jump to:
Can you make banana bread without butter, eggs, or milk?
Yes, and the banana bread still turns out soft and delicious. Oil keeps the loaf moist, ripe bananas add natural sweetness and structure, and the dairy-free milk works perfectly in place of regular milk.
Ingredients
Ingredient Tips
- Bananas: Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness. Be sure to weigh them after peeling for the right texture.
- Oil: A neutral oil keeps the banana bread moist without overpowering the banana flavor.
- Almond Milk & Vinegar: Stirring vinegar into unsweetened almond milk creates a simple vegan "buttermilk" that helps tenderize the crumb.
Optional Topping (Before Baking)
- Banana slices: One small banana, sliced lengthwise, adds a beautiful finish and extra banana flavor.
- Rolled oats: Sprinkle on top for texture.
- Turbinado sugar: Adds a little crunch.
- Cinnamon: Just a pinch enhances the banana flavor.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- whisk
- loaf pan
- parchment paper
Instructions
Step 1: Make the Vegan "Buttermilk"
Stir the vinegar into the almond milk and let it sit for a few minutes. Set aside.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined and lump-free.
Step 3: Mash the Bananas
In another bowl, mash the ripe bananas until mostly smooth (a few small lumps are perfectly fine).
Step 4: Mix the Wet Ingredients
Add the oil, sugar, vegan "buttermilk," and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix.
Step 6: Add the Batter to the Pan
Pour the batter into your prepared loaf pan and smooth the top.
Step 7: Add the Topping
Place the banana slices slightly off-center on top of the batter. Sprinkle with rolled oats, turbinado sugar, and a pinch of cinnamon.
Step 8: Bake
Bake until a toothpick inserted in the center comes out clean.
Variations
This banana bread is great on its own, but you could easily customize it with a few simple add-ins:
- Chocolate Chip Banana Bread: Add chopped dark chocolate or dairy-free chocolate chips (I prefer mini chocolate chips).
- Spiced: If you love warm spices, add a little extra cinnamon or a pinch of nutmeg to the batter.
Storage Tips & Freezing Instructions
How to Store Banana Bread
- Room temperature: Store in an airtight container for about 2 days.
- Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to 1 week.
How to Freeze Banana Bread
- Cool completely. If you freeze it while it's still warm, moisture can build up and make the bread a bit soggy.
- Wrap it well. Wrap the whole loaf or individual slices in 2-3 layers of plastic wrap or foil.
- Bag it up. Place the wrapped bread in a freezer-safe bag or container.
- Label & freeze. Date it and freeze for up to 3-4 months.
- Thaw. Let it thaw at room temperature or in the fridge-either way works great.
My tip: I usually freeze banana bread in slices because they thaw much faster than a whole loaf (and it's easier to grab just one!).
Tips for Success
- Use a digital scale. For best results, I recommend using a digital scale.
- Weigh the bananas after peeling and before mashing. Too much banana can make the banana bread dense and heavy.
- Use very ripe bananas. They add more sweetness, moisture, and banana flavor.
- Don't overmix the batter. Once you add the dry ingredients, mix just until combined to keep the loaf tender.
- Choose a neutral oil. Sunflower, vegetable, or canola oil keeps the flavor light and helps the loaf stay moist.
- Tent with foil if it's browning too quickly. About halfway through baking, loosely cover the loaf with foil to prevent over-browning.
- Let it cool before slicing. If you cut into it too soon, it can fall apart.
Frequently Asked Questions
Yes, absolutely - I do it all the time. Just thaw the bananas completely first, then drain off any excess liquid before measuring and mashing them. Frozen bananas tend to release extra moisture, so weighing them after thawing helps prevent the banana bread from turning dense or gummy.
The most important thing is using the correct amount of banana. Too much banana adds excess moisture and can weigh the loaf down. Also, mix the batter just until combined, overmixing can make banana bread dense instead of soft and tender.
Not at all. This banana bread tastes just as moist, flavorful, and comforting as the classic version. In fact, everyone who tried it couldn't tell it was dairy-free or vegan. The ripe bananas bring the flavor, and the oil keeps the crumb soft and tender.
More Dairy Free Recipes to Try
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Dairy-Free Banana Bread
Ingredients
- 1½ cups mashed ripe bananas fresh or frozen and thawed (about 3 large bananas, 350 g / 12 oz; or skip the banana topping and use up to 4 bananas in the batter-do not exceed 370g / 13 oz total)
- ¾ cup 150g sugar
- 3 tablespoons light vegetable oil 45ml
- ¼ cup sugar-free almond milk 60ml
- ½ tablespoon vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour 219 g
- 1 teaspoon baking soda
- 1¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts 60 g
Optional Topping (before baking)
- 1 small banana sliced lengthwise
- 1 tablespoon old-fashioned rolled oats
- ½ - 1 teaspoon turbinado sugar
- Pinch of ground cinnamon
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
Prepare the pan
- Line a loaf pan with parchment paper, leaving some overhang so you can easily lift the bread out later. Lightly grease the pan first so the paper sticks.
Make the vegan "buttermilk"
- Stir the vinegar into the almond milk and let it sit for a few minutes.¼ cup sugar-free almond milk, ½ tablespoon vinegar
Preheat the oven
- Preheat to 350°F / 180°C (no fan).
Mix the dry ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, making sure there are no lumps (especially from the baking soda).1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 1¼ teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Prep the bananas
- Peel and weigh the bananas first. You'll need about 350 g (12 oz), but don't go over 370 g (13 oz). Mash them in a large bowl.1½ cups mashed ripe bananas
Mix the wet ingredients
- Add the oil, sugar, almond milk mixture, and vanilla extract to the mashed bananas. Whisk until smooth.¾ cup 150g sugar, 3 tablespoons light vegetable oil, 1 teaspoon vanilla extract
Combine
- Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix. Gently fold in the chopped walnuts, if using.Optional: ½ cup chopped walnuts
Assemble
- Pour the batter into the prepared loaf pan and smooth the top.
- Add the optional topping: Place the banana slices slightly off-center on top of the batter (do not press them down). Sprinkle evenly with the rolled oats, turbinado sugar, and cinnamon.1 small banana, 1 tablespoon old-fashioned rolled oats, ½ - 1 teaspoon turbinado sugar, Pinch of ground cinnamon
Bake
- Bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean with just a few small moist crumbs.
- After 30 minutes, loosely cover with foil if the top is browning too quickly.
- Remove from the oven and let it cool in the pan for about 20 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Use a digital scale. It's the easiest way to get accurate measurements every time.
- Weigh the bananas after peeling. Too much banana can make the loaf dense.
- Use very ripe bananas. The riper they are, the sweeter and more flavorful the banana bread.
- Don't overmix the batter. Mix just until combined once you add the dry ingredients.
- Use a neutral oil. Sunflower, vegetable, or canola oil keeps the flavor light and the crumb soft.
- Every oven is different. Baking times may vary, so start checking the banana bread after about 50 minutes.
- Cover with foil if it's browning too quickly. Loosely tent the loaf halfway through baking so the top doesn't get too dark.
- Let it cool before slicing. If you cut into it while it's hot, it can fall apart.
Dia
This was the best banana bread I ever had! Easy to make and so good! Definitely a keeper!
Voula
This made my day — thank you so much! I’m so happy you loved it and found it easy to make. Thanks for taking the time to leave a comment! 😊❤️
Thomas
The best banana bread I've ever had!
Voula
I'm so glad you enjoyed it! ☺️