Moist Banana Bread! - Dairy Free

"A long time family favorite, everybody will ask for the recipe! The banana bread has minimal ingredients but is light, moist and delicious! It freezes well! I have adjusted the recipe to 3/4 cup sugar based on the feedback reviews, a test bake and a permanent adjustment to my recipe! I toss overripe banana's in the freezer until I have enough. I always double the recipe and sometimes add walnuts or chocolate chips (approx 1/2 cup, unmeasured, I just dump). Baking time may take between 1 hr - 1hr 15 minutes. Less if you want to make muffins or mini-loafs. Test with a toothpick should be clean if cooked through."
photo by Sarah L. photo by Sarah L.
photo by Sarah L.
photo by Emily M. photo by Emily M.
photo by Chelle_DaysFlutterby photo by Chelle_DaysFlutterby
photo by Chelle_DaysFlutterby photo by Chelle_DaysFlutterby
Ready In:
1hr 10mins
1 loaf




  • Preheat oven 325.
  • Mix oil and sugar, add egg and stir.
  • Add next 3 ingredients.
  • Add bananas and pour into floured/waxed pan.
  • Bake for 1 hour- test with toothpick.

Questions & Replies

  1. If I wanted to add Walnuts to The Banana Bread Recipe. How many walnuts should I put, and also how long to cook it with the walnuts? Please and thank you!! ??
  2. This might be a silly question-- I was always under the impression that eggs were dairy? I'm trying to make a banana bread recipe for my son's class that needs to be dairy free, so I just wanted to confirm. Also, there is a difference between eggs cooked within an item (bread, cupcake), and just eating scrambled eggs, right? Thanks for any help! Trying to learn, I know how serious allergies can be.
  3. Does it matter what sugar I use? Can brown or caster sugar be used? Thank you, can’t wait to try :)
  4. Is the nutrition info based on the entire loaf of bread? And if so, based on how many slices? I made these into muffins and am just trying to figure out tentative calorie amount for each muffin.. and I know it can't be 2613.1 calories per serving slice:-). Thx!
  5. Do you double the recipe to bake a loaf? I find that it can still be a bit raw In the center when the outside is cooked? I have followed the baking time and temperature, not sure if the recipe is to dense when doubling? Thank you


  1. The BEST banana bread I've ever had. I used only 3/4 cup of sugar. And I blended my own flours (like brown rice flour, tapioca flour, pastry flour, etc...) but followed the recipe to a T. It was incredible. Did not NEED any extras! I posted this recipe on Facebook, it was that good. Enjoy everybody!
  2. I followed the recipe and instead of a bread pan I used a muffin pan. It made 21 muffins that were done baking in 15 minutes. Perfect serving size for lunches! My family is in love. I used gluten free baking flour by pillsbury. So happy with the flavor and moistness. This recipe is going to be permanently used by me when anyone asks for banana bread. Love it!
  3. I baked banana bread last night using this recipe with a couple of substitutes for the fat and sugar. I substituted Truvia for sugar and instead of 1/2 cup of oil I used 1/2 cup of plain unsweetened applesauce. I also added some cinnamon. Since I don't have a bread pan, I put it in a cast iron skillet so it cooked in about half the time. It was very delicious! This is the perfect go-to recipe for banana bread. Thank you so much for sharing!
  4. This was moist and delicious! I used coconut oil instead of regular oil, melted it in microwave and then mixed it into the sugar in a bowl. I also used coconut sugar instead of white sugar! And used whole wheat flour! Added 1/2 a cup of chocolate chips, and added some vanilla!
  5. I was a little skeptical. It sounded too easy. But it came out great. I used some overripe bananas that I had thrown in the freezer. I did have to cook it about 10-15 minutes longer than stated. I don't know if that's my oven or the recipe. It's not overly sweet, and it popped right out of the pan. Thanks Chelle_N


  1. We LOVE this! First dairy free recipe where no one misses out. I split white sugar with brown sugar, add a teaspoon of vanilla, and a teaspoon of cinnamon. Then I sprinkle cinnamon and sugar mix across the top.
  2. I add enjoy life chocolate chips if I’m feeling like chocolate. This is great for me being fairy allergic! I used unsweetened applesauce instead of oil
  3. Subbed whole wheat flour and brown sugar. Added honey, vanilla extract & cinnamon. Also folded blueberries in
  4. I added 2 tbs or margarine because I was low on the oil, and I added 1/4teaspoon of cinnamon and 1/8 teaspoon of nutmeg. I also sprinkled sugar and brown sugar on the top to give a little sweet crunch.
  5. I love it! Made a gluten free and reduced sugar version as well, but added some dates and raisins in so my mom would eat it. swapped out flour 1:1 and some flax, did 3/4 cup of stevia instead of sugar with a tablespoon of honey and added <1/4 cup raisins, 6 chopped dates and 8 walnuts. End result is still fantastic, but cuts 130g sugar and 400+ cal


Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
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