Dairy-Free Banana Bread

This Dairy-free Banana Bread is soft and moist, made with oil, eggs, and plant-based yogurt. Simple and perfect for using ripe bananas.

This Dairy-free Banana Bread is my go-to recipe whenever I’ve got a couple of very ripe (borderline black) bananas sitting on the counter. You know the ones – too soft to eat, but absolutely perfect for baking.

This recipe is made with simple pantry staples, comes together in one bowl, and requires very little effort, which makes it ideal for easy weekend baking or a quick weekday treat.

I love how unfussy this banana bread is. No butter to soften, no complicated steps. Just mash the bananas, mix everything together, and pop it in the oven. You can whip it up anytime during the week for a quick treat, or make it as part of your weekly meal-prep.

Thanks to oil and plant-based yogurt, it stays incredibly moist and soft for days, and it’s just the kind of bake you can throw together without overthinking it.

Simple, reliable, and perfect for using up those forgotten bananas in the best possible way!

Dairy-free Banana Bread Ingredients

This dairy-free banana bread is made with simple pantry staples and a few overripe bananas. It’s the perfect recipe to use up any black-spotted bananas that no one wants to eat anymore.

Turn them into delicious banana bread and watch it disappear!

Here’s all you will need to make this recipe:

• Ripe bananas: The riper, the better. Bananas with brown or black spots are ideal; they’re sweeter, softer, and add tons of moisture and natural flavor to the bread.
• Eggs help bind everything together and give the banana bread structure and lift. Let them come to room temperature if possible for smoother mixing. Want to keep the recipe plant-based? Replace eggs with flax eggs! You will need 1 tablespoon of flaxseed and 3 tablespoons of water to replace one egg.
• Neutral oil: Oil keeps the banana bread incredibly moist. Canola, sunflower, or light olive oil all work well. Avoid strong-flavored oils like extra virgin olive oil or coconut oil, which can overpower the banana flavor.
• Plain plant-based yogurt: for extra moisture and tenderness while keeping the recipe dairy-free. Soy, almond, or coconut yogurt all work; just make sure it’s unflavored.
• Brown sugar: for sweetness and a subtle caramel note that pairs beautifully with bananas. You can also use white sugar or a mix of both if that’s what you have.
• Vanilla extract
• All-purpose flour: Spoon and level the flour for the most accurate measurement.
• Baking powder helps bread rise and keeps it light.
• Cinnamon
• Salt
• Nuts
• Chocolate chips

Totally optional, but highly recommended: use some chopped nuts and chocolate chips or a mixture of both for crunch, added nutrition, and extra indulgence.

How to make Dairy-free Banana Bread

This banana bread couldn’t be simpler to make. Everything comes together in one bowl, no mixer required, and the batter takes just minutes to make. Mash, whisk, stir, and bake. That’s it!

Perfect for relaxed weekend baking or a quick weekday treat when you want something homemade without the fuss.

Preheat and prep the pan

Preheat your oven to 350°F / 175°C. Grease a loaf pan or line it with parchment paper, leaving some overhang on the sides for easy removal. This makes lifting the loaf out effortless and helps prevent sticking.

Mix the wet ingredients

Mash the bananas using a fork for a chunky texture, or blend them up in a food processor or using a stick blender.

Then, add them to a large bowl, and whisk together with eggs, oil, plant-based yogurt, sugar, and vanilla until smooth and well combined.

Use room-temperature eggs that mix more easily and create a smoother batter.

To keep the recipe vegan, replace 2 eggs with 2 flax eggs. The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. Stir and let sit until it becomes gelatinous.

Add the dry ingredients

Sprinkle the flour, baking powder, cinnamon, and salt directly over the wet mixture. I like to sift it over for a lighter texture. Gently stir with a spatula until just combined.

Don’t overmix! Stop as soon as you no longer see dry flour. Overmixing can make the banana bread dense instead of soft and tender.

Fold in the add-ins

If using, gently fold in the nuts and/or chocolate chips until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Sprinkle a little extra sugar on top for a lightly crisp crust. I also like to top with some more chocolate chips and chopped nuts.

Bake

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the top starts browning too quickly, loosely tent the loaf with foil during the last 10 minutes.

Ovens vary, so start checking at the 45-minute mark.

Cool down

Let the banana bread cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely before slicing.

Cooling helps the loaf set and prevents it from crumbling when sliced.

Serving ideas

This dairy-free banana bread is delicious on its own, but it’s also easy to dress up depending on the mood or time of day.

Serve with a cup of coffee or tea for an easy breakfast, or warm it slightly and add a scoop of dairy-free ice cream for a simple dessert.

• Toast it: Lightly toast a slice until warm and golden. Toasting brings out the banana flavor and gives the edges a subtle crispness while keeping the inside soft and moist.
• Top a warm slice with: dairy-free butter or margarine, nut butter (peanut, almond, or hazelnut), a spoonful of plant-based yogurt, or a drizzle of maple syrup
• Turn banana bread into a treat with fresh berries or sliced banana, a dusting of powdered sugar, a drizzle of melted chocolate or maple syrup, and coconut yogurt and toasted nuts

Storage tips

This banana bread stores beautifully and stays moist for days, making it perfect for baking ahead or meal prep.

• Room temperature: Once completely cooled, store the banana bread in an airtight container or wrapped tightly at room temperature for up to 2 days.
• Refrigerator: keep the loaf in the fridge for up to 5 days. Let slices come to room temperature before serving, or warm them slightly.
• Freezing: Banana bread freezes exceptionally well. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Freeze individual slices so you can grab just one whenever a banana bread craving hits.
• Thaw slices at room temperature or warm gently in the microwave or oven. Frozen slices are perfect for quick breakfasts or snacks.

 

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Vegan Chocolate Chip Banana Bread

Vegan Banana Pecan Muffins

Baked Peanut Butter Banana Donuts