Dairy Free Banana Bread (One Bowl!)
This post contains affiliate links. Read the full disclosure here.
This is the best dairy free banana bread ever! It’s soft, moist, and loaded with chocolate chips, plus it’s super easy – you don’t even need a mixer. Your search for the perfect one bowl chocolate chip banana bread ends here!
If you’ve been searching for the perfect dairy free banana bread recipe that doesn’t call for sour cream or yogurt, this is IT.
This recipe uses only simply pantry ingredients but is still ULTRA moist and soft – just like banana bread should be!
At the start of every week, I make either a batch of muffins (usually blueberry muffins or chocolate chunk banana muffins), or I make a batch of this chocolate chip banana bread.
Now, I know, there are a lot of banana bread recipes out there, but this one is my favorite! Even people who don’t like banana bread like this one!
Featured Reader Review
“I usually do not like banana bread, or bananas in general, however, we had over ripe bananas in the house so I thought i’d use them up and get baking! This cake is so delicious and perfectly moist, and cooked beautifully without burning on the top. I love it!”
Harriet
Ingredients Needed
- Banana: I like to freeze ripe bananas and keep them in the freezer, then let them thaw a few hours before baking! Overripe is recommended. I have tested this recipe with bananas that weren’t very ripe and it wasnt as sweet and flavorful.
- Butter: Dairy free butter gives the banana bread flavor! You can also use an equal amount of neutral oil or unsweetened apple sauce. If you aren’t dairy free, you can also use regular butter.
- Chocolate chips: I like to use vegan semisweet mini chocolate chips, but you can also add walnuts, pecans, sunflower seeds, or other mix-ins!
How To Make This Banana Bread
Whisk the wet ingredients together.
Add mashed banana!
Mix in all the dry ingredients.
Stir in chocolate chips, pour the batter into the pan, then bake!
Recipe Developer Tips
- For some recipes, I do like to blend the fruit in a food processor or blender but for this one I recommend mashing the bananas with a fork to not make the batter too liquid. The bananas should be ripe enough to be easily mashed.
- Check on the banana bread after around 45 minutes. If the top is starting to look too brown, loosely cover the pan in tinfoil for the remaining baking time.
- To know when it’s done baking, always use the toothpick test (insert a toothpick in the centre of the loaf), to make sure the toothpick comes out clean and the banana bread is fully cooked. Check on it often, since you also want to avoid over-baking.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dairy Free Banana Bread (One Bowl!)
Ingredients
- ½ cup (105 g) butter (dairy free or regular), melted
- 2 eggs
- 1½ cup (350 g) ripe mashed bananas (3-4 ripe bananas)
- ¼ cup unsweetened dairy free milk , (or regular milk)
- 1 tsp vanilla extract
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 tsp baking soda
- 1⅔ cup + 3 Tablespoons (229 g) all-purpose flour
- ¼ tsp salt
- ½ cup mini semisweet chocolate chips (regular or vegan), plus more for sprinkling on top, (see notes)
Instructions
- Preheat oven to 350°F. Grease and line a 8×4 or 9×5 inch loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
- Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs, vanilla, and milk.
- Whisk in both sugars.
- Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
- Pour in the flour, salt, and baking soda, then whisk. Stir in the chocolate chips. Sprinkle more chocolate chips on top if desired.
- Pour the batter into the lined loaf pan and bake in preheated oven for 55-75 minutes. Check on the banana bread after 45 minutes and if the top is getting too brown, loosely cover the pan with tin foil.
- Remove from oven when a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Can you use oil instead of butter or dairy free margarine?
Hi Andrea! Yes, you can use a neutral oil or unsweetened applesauce!
Had a ton of super ripe bananas so made 4 loaves of this to give out- it’s the best banana bread recipe! So easy to make, comes out perfect every time, and everyone loved it!
Love to hear this! Thanks for your review!
I cheated, I put everything in the bowl and mixed (I was in a rush) I also added a little cinnamon just because I like it. This cake is sooo moist and delicious!!!! I’ll be making it a lot!
😂 Glad you enjoyed this Esther!
Wow this is amazing . I reduced the sugar by half and still perfect thank you so much
Hi Gemma! Glad you enjoyed the banana bread! Thank you for your review!
Best banana muffins!!! Very light!
Glad you enjoyed them! Thank you for your review!
Made this twice already. It’s delicious!! Used butter, almond milk and Ghirardelli’s Dark chocolate chips. Added walnuts to the top the 2nd time..
Hi Toni! Thank you for trying out the recipe and for your wonderful review! I’m so happy you enjoyed it!
I usually do not like banana bread, or bananas in general, however, we had over ripe bananas in the house so I thought i’d use them up and get baking! This cake is so delicious and perfectly moist, and cooked beautifully without burning on the top. I love it!
Hi Harriet! I’m delighted to hear that you liked the recipe! Thank you for sharing your feedback!