Why you’ll love this dairy free banana bread
Some recipes don’t need to be reinvented. A lot of traditional banana bread recipe are already made with oil, but the ones that I’ve always love are the ones that have added sour cream to enhance the flavor and texture.
This version uses my favorite coconut yogurt in place of the sour cream, and the result speak for themselves. You get that classic banana flavor, warm spices and the perfectly tender crumb without any dairy.
More banana recipes: dairy free banana pudding / banana bread cookies / chocolate banana muffins / banana berry smoothie / bananas foster pancakes
Ingredient notes:
- Pumpkin pie spice – This is my lazy way of adding spices without measuring a bunch of different ones. You can swap it for just cinnamon if that’s what you have, or make your own blend with cinnamon, nutmeg, ginger, and allspice, etc.
- Canola oil – You can swap another neutral oil for this. Just avoid unrefined coconut oil and extra virgin olive oil because they will change the flavor of your banana bread.
- Coconut yogurt – I absolutely love using unsweetened, plain coconut yogurt in recipes like this. You get that added moisture and the subtle tang of using sour cream, but no dairy. My favorites are So Delicious Dairy Free (this one is labeled as Silk in Cananda), CocoJune and Meijer’s True Goodness. If you are having trouble finding plain unsweetened, try using an unsweetened vanilla.
- Eggs – I haven’t tested this with egg free substitutes, but I believe a flax egg or a commercial egg replacer will work. I would personally avoid extra banana or applesauce because it will affect the sweetness of the bread.
Melissa’s tips + tricks:
- How to get ripe bananas fast: If your bananas aren’t quite there yet, you can ripen them quickly by baking them (unpeeled) at 350˚F for about 15 minutes or just until the skins turn black.
- Use a kitchen scale. This is the easiest ways to ensure your recipe turns out, and it actually makes cleanup easier, so it’s a win-win!
- Don’t over-mix. Once you add the dry ingredients, stir just until combined. Over-mixing develops gluten and will give you a dense, tough loaf.
- Be patient. Wait to slice your bread until it’s completely cool. This prevents the bread from getting gummy. Quick breads are even better when you wrap and let them sit overnight. It enhances the flavor and the moisture.
Frequently asked questions
How do I know when my banana bread is done?
Start checking around 55 minutes. Insert a toothpick into the center of the loaf — if it comes out clean or with just a few moist crumbs, it’s done. If there’s wet batter on the toothpick, give it another 5–10 minutes. The top should also be set and deep golden brown.
Can I freeze banana bread?
Absolutely. Let the loaf cool completely, then wrap it tightly in a double layer of plastic wrap and place it in a freezer bag. It will keep for up to 3 months. You can also slice it first and freeze individual pieces for easy grab-and-go portions.
Why did my banana bread sink in the middle?
This usually happens when the bread is underbaked or when the leavening agents are old. Make sure your baking powder and baking soda are fresh, and always check for doneness with a toothpick before pulling it out of the oven.
Can I use frozen bananas?
Yes! Thaw them completely and drain off any excess liquid before mashing. Frozen bananas are actually great for banana bread because they tend to be very ripe and sweet.
More dairy free breads: Irish soda bread / dairy free cornbread / dairy free naan bread / pumpkin dinner rolls
Ingredients
- ½ cup canola oil
- ½ cup unsweetened plain coconut yogurt
- ½ cup lightly packed brown sugar - 110g
- ½ cup sugar - 100g
- 1 cup mashed ripe banana - 250g, about 3 medium bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour - 240g
- 1 ½ teaspoons pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- ½ cup chopped walnuts - toasted
- ½ – ¾ cup dairy free semi-sweet chocolate chips
Instructions
- Mise en place. Preheat your oven to 350˚F (180˚C) and grease a 9×5 loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal. Then, measure out the remaining ingredients before you begin.
- Mix the wet ingredients. Using a fork, mash the bananas in a large mixing bowl. Then, whisk in the oil, yogurt, eggs, sugar and vanilla extract. Mix together until smooth. Set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, pie spice, baking powder, baking soda, and salt until evenly distributed.
- Combine the batter. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, be careful not to over-mix. If using, fold in chopped walnuts or chocolate chips or walnuts.
- Bake the banana bread. Transfer the batter to your prepared pan and bake for 55–60 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- Cool completely. Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift it out and transfer to a wire cooling rack. Allow it cool to room temperature (at least 20–30 minutes) before slicing.
