Dairy-Free Banana Bread
This dairy-free banana bread is soft, moist, and easy to make in one bowl. Made without butter or milk, it uses ripe bananas for natural sweetness and classic banana bread flavor.
Servings 1 loaf
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
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
Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Freezing: Cool completely, then wrap the loaf or slices well in 2–3 layers of plastic wrap or foil. Place in a freezer-safe bag/container, label, and freeze for up to 3–4 months. Thaw at room temperature or in the fridge.
Tips for Success
- 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.
