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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 banana carrot 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!
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 has a mix of both granulated sugar and light brown sugar. Brown sugar is another key to moist banana bread!
- Flour: The recipe calls for all-purpose flour, but you can also use white whole wheat flour, regular whole wheat flour, or a combination.
- Banana: this recipe calls for 2 cups of mashed banana. I like to freeze ripe bananas and keep them in the freezer, then let them thaw a few hours before baking!
- 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!
Step By Step Instructions
Note: Full ingredient quantities and instructions can be found in the recipe card at the bottom of this page.
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: Melt the butter in a medium-sized bowl, then whisk in the eggs, milk, and vanilla extract until combined. Add the granulated sugar and brown sugar to the bowl and whisk until combined.
Step Three: 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 Four: Add in flour, baking soda, and salt then mix together until just combined (do not over-mix). Stir in the chocolate chips.
Step Five: 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.
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.
- 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.
- Dairy free 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
The dairy free 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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Dairy Free Banana Bread (One Bowl!)
- 9x5 Loaf Pan
- 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 + 3 Tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ cup mini semisweet chocolate chips (regular or vegan), plus more for sprinkling on top (see notes)
- 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.