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This is the best dairy free banana bread! 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!
I know, I know, there are a lot of banana bread recipes out there. So, does the world need another one? The answer is yes, yes it does.
Why This Dairy Free Banana Bread Works
- This is a one bowl chocolate chip banana bread - all you need is a bowl, a whisk, and a few measuring cups!
- This recipe uses melted butter (either regular or dairy free will work), which not only adds flavor, but also makes the banana bread super moist.
- This dairy free banana bread is full of mini chocolate chips for extra chocolatey-ness. You can even add walnuts, cranberries, or other mix-ins to the loaf. Or if you prefer it plain, that will work too!
- This recipe uses exactly 2 measured cups of ripe bananas. Measuring the bananas ensures that the recipe turns out perfectly every time because you aren't varying the amount of banana used! Some people prefer their banana bread with less banana, but I like my banana bread to be ultra moist.
- This recipe has a mix of both granulated sugar and light brown sugar. Brown sugar is another key to moist banana bread!
Step By Step Instructions
STEP ONE: Grease and line a 9x5 loaf pan with parchment paper (leave some parchment hanging over the sides - this makes it easier to remove the loaf from the pan later). Preheat the oven to 325°F.
STEP TWO: In a medium bowl, whisk the flour, baking soda, and salt together and set them aside for later.
STEP THREE: Melt the butter in a medium-sized bowl, then use a whisk to mix in the eggs, milk, and vanilla extract until combined.
STEP FOUR: Add the granulated sugar and brown sugar to the bowl and whisk until combined.
STEP FIVE: Use a fork to mash up the bananas, then measure out exactly 2 cups. Mix mashed bananas into the bowl with the other wet ingredients.
STEP SIX: Pour in the dry ingredients and mix together until just combined (do not over-mix), then stir in the chocolate chips.
STEP SEVEN: Pour the batter into the prepared pan, then sprinkle more chocolate chips on top if desired. Bake for 55-70 minutes or until a toothpick inserted in the middle comes out clean.
Note: Full ingredient quantities and instructions can be found in the recipe card at the bottom of this page.
FAQS and Expert Tips
You sure can. If you want to make healthier whole wheat banana bread, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.
Yes! This recipe will make between 12-14 banana bread muffins. Fill the muffin liners until they are about ¾ full, then bake at 325°F for 18-23 minutes or until a toothpick inserted into the muffins comes out clean.
Bananas get sweeter and softer as they ripen, so the best bananas to use for banana bread are overripe bananas with brown spots on them. I always keep overripe bananas in the freezer, then put them in the fridge or at room temperature for about 30 minutes before I start baking.
Absolutely! I like to use mini semisweet or dark chocolate chips, but you can use regular-sized chocolate chips, chopped chocolate, dried cranberries, and/or roughly chopped nuts like walnuts! Use ½-1 cup depending on your preference, or you can make the recipe without any mix-ins.
Expert Tips
- Measuring exactly 2 cups of mashed banana is key! 4-5 bananas mashed could be anywhere from 1 ½ cups to 3 cups depending on the size of the bananas. The recipe has been tested with 2 cups of bananas so using more or less will slightly change the texture and moisture of the banana bread.
- 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 40 minutes. If the top is starting to look too brown, loosely cover the pan in tinfoil for the remaining baking time.
- Banana bread takes a while to bake, so be patient! Aways 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.
Storage and Freezing Instructions
Banana bread can be stored at room temperature for up to 4 days in an airtight container or wrapped in aluminium foil.
If you live in a very hot climate, it may not last as long at room temperature, so keep an eye out for any changes in texture or smell. Luckily, it freezes wonderfully!
To freeze, cut the cooled loaf into slices, wrap them individually in tin foil, then place in a Ziploc bag. You can also follow the same steps to freeze the full loaf. Freeze for up to 3 months, and thaw in the fridge or at room temperature.
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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!)
Equipment
- 9x5 Loaf Pan
Ingredients
- ½ cup butter (dairy free or regular), melted
- 2 eggs
- 2 cup ripe mashed bananas (4-5 ripe bananas)
- ¼ cup unsweetened dairy free milk (or regular milk)
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1⅔ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup mini semisweet chocolate chips (regular or vegan), plus more for sprinkling on top (see notes)
Instructions
- Preheat oven to 325°F. Grease and line a 9x5 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 2 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 55-70 minutes. Check on the banana bread after 40 minutes and if the top is getting too brown, loosely cover the pan with tin foil.
- Remove from oven after 55 minutes, or when a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.
Video
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Delicious and moist, quick and easy to make. I think this recipe is the best I've tried and I've tried quite a few.
Hi! What an amazing compliment! I'm so happy to hear that you loved the recipe - thank you so much for trying it out and coming back to leave a review 🙂
This banana bread is so crazy moist! I love that you don't need a mixer for this.
Hi Ella! I'm so happy to hear that! I love a good no mixer recipe too 🙂 Thanks so much for stopping by!
Delicious, banana bread, so moist and easy to make. The chocolate chips added a degree of decadence. My new favourite banana bread recipe.
Hi Lori! This made my day - what a compliment! I'm so happy you loved the recipe. Thank you so much for trying it out and for coming back to leave a review! 🙂
Hi! Would coconut sugar work in this recipe? Thanks!
Hi Emily! You can try replacing the brown sugar (or if needed, the white sugar as well) with coconut sugar at a 1:1 ratio. Brown sugar does add a lot of moisture, so the banana bread texture will likely be less moist, but there are enough bananas in the recipe that I think it should still be moist enough. I personally haven't tested this recipe with coconut sugar myself, so I can't say for sure how it will turn out, but those would be my suggestions! Would love to hear how it goes if you try it 🙂
Loved the recipe!:-) Easy to make and super yummy
Hi Emilie! Yay I'm so happy to to hear that you loved the recipe! Thanks so much for coming back to leave a review 🙂
Hot damn this is good!
Hi Daniel! I'm so happy to hear that you loved the recipe! Thanks for stopping by 🙂
Super easy and super delicious, will definitely make again and again and again!
Hi Morgan! I'm so happy that you loved the banana bread recipe! Thanks so much for stopping by 🙂
The best banana bread recipe I’ve made!!! I replaced the chocolate with walnuts and it was delicious. I also added cinnamon and nutmeg. HIGHLY recommend making this bread it’s quick, easy and delicious. What more could you want.
Hi Abby! Wow what a compliment - I'm so happy to hear that you loved the banana bread! The cinnamon and nutmeg flavors sound perfect for this recipe too 🙂 Thanks so much for taking the time to come back and leave a review!
Everything a banana bread should be, soft and moist with a perfectly crisp, light crust on top. The closest to my Grandma's bread I've ever gotten, thank you so much for sharing!
Hi Jen! The ultimate compliment! I'm so thrilled to hear how much you loved the recipe! And thank you so much for taking the time to come back and leave a review 🙂