Dairy Free Banana Bread (One Bowl!)
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!
Equipment
Ingredients
- ½ cup butter (dairy free or regular), melted
- 2 eggs
- 1½ cup ripe mashed bananas (3-4 ripe bananas)
- ¼ cup unsweetened dairy free milk (or regular milk)
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp baking soda
- 1⅔ cup + 3 Tablespoons 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 8x4 or 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 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
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.
Nutrition
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