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5 from 36 reviews

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!

dairy free banana bread slices stacked on top of each other with the top piece split in half

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!

Ingredients Needed

ingredients needed for dairy free banana bread in bowls with labels
  • 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 1 1/2 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 measurements and instructions can be found in the recipe card at the bottom of this page.

Step One: Grease and line a 8×4 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 350°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 1 1/2 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 the dairy free banana bread for 55-70 minutes or until a toothpick inserted in the middle comes out clean.

slices of dairy free banana bread stacked with a hand grabbing the top slice

Expert Tips

  • Measuring exactly 1 1/2 cup of mashed bananas is key to having the right amount of moisture.
  • 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.
  • 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 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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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!

sliced pieces of dairy free banana bread stacked on top of each other
5 from 36 reviews

Dairy Free Banana Bread (One Bowl!)

Gabby Kislanko
This dairy free banana bread is soft, moist, and loaded with mini chocolate chips. You'll never need another one bowl banana bread recipe after this!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
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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.
  • *This recipe was modified in September 2025 – see notes below for details

Equipment

Whisk
8x4 loaf pan or 9x5 loaf pan
8×4 loaf pan or 9×5 loaf pan

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Chocolate Chips and Nuts: The recipe calls for mini chocolate chips, but you can also use regular ones. You can also add chopped walnuts, pecans, or other nuts.
Mashed Banana: This recipe calls for exactly 1½ cups of mashed bananas, so measuring it out is an important step. If you have more than 1½ cups, discard the rest because adding more could affect how the recipe turns out.
Banana Muffins: This recipe yields 16-18 banana bread muffins. Fill muffin liners to 3/4 full and bake at 350°F for 18-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Whole Wheat Banana Bread: 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.
Storage and Freezing Instructions:
Store in an airtight container or wrapped in aluminium foil at room temperature for up to 4 days. Freeze for up to 3 months by wrapping individual slices or whole loaf in tin foil and placing in a Ziploc bag. Thaw in the fridge or at room temperature.
Recipe modified in 2025: Some readers had expressed that the banana loaf was a little too moist. I retested the recipe and reduced the banana from 2 cups to 1½ cups and increased the oven temperature from 325°F to 350°F and the result was still perfectly moist, but a bit less than before. If you loved the old recipe, I wanted to make sure I kept the record of it.
Calories: 255kcal, Carbohydrates: 55g, Protein: 6g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 192mg, Potassium: 155mg, Fiber: 2g, Sugar: 19g, Vitamin A: 62IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.