Dairy Free Banana Bread

A stack of five thick slices of banana bread sits on a wooden surface, with a blue background and ripe bananas partially visible in the foreground.

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This easy dairy free banana bread is everything you know and love about banana bread, made without butter or sour cream. It's packed with sweet banana flavor, a warm hint of spice, and that incredible moist, tender texture — perfect for a quick breakfast or satisfying afternoon snack.

Prep Time10

Cook Time55

Total Time1 5

Course: Breads, Breakfast, Snacks

Keyword: banana bread cookies, dairy free banana bread

Servings: slices

Calories: 263kcal

Ingredients

For the banana bread:

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

Optional mix-ins:

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 9x5 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.

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