This is the best dairy free banana bread recipe! Easy dairy free banana bread - moist with 3 bananas, and can even be converted into dairy free banana muffins!
Preheat oven to 350ºF. Spray an 8.5 x 4.5-inch loaf pan with baking spray and line with parchment paper.
baking spray
In a large bowl, whisk together oil and sugars until well-combined.
½ cup vegetable oil, ½ cup light brown sugar, ⅓ cup granulated sugar
Add eggs one at at time, followed by vanilla, Greek yogurt, and mashed bananas. Stir until smooth.
2 large eggs, 1½ teaspoon pure vanilla extract, ¼ cup dairy-free Greek yogurt, 3 large overripe bananas
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
Fold flour mixture and walnuts gently into wet ingredients until just combined.
⅔ cup chopped walnuts
Pour mixture into prepared loaf pan and smooth evenly.
Bake in preheated oven for 60 minutes, or until a toothpick entered in the center of the loaf comes out clean.
Cool at least 15 minutes before slicing. Serve warm or room temperature.
Video
Notes
Bananas: For this recipe, you need overripe bananas — that is, bananas with lots of dark spots and bruising. The more brownness on your banana, the sweeter they’ll be when you add them to the recipe. And pro-tip: if you have bananas that aren’t quite at that point yet, there are a few shortcuts to get them to ripen in just minutes!Freezing: This pineapple banana bread freezes so well! Just let it cool completely, and wrap the loaf or slices in foil and place in a zipper freezer bag. Then freeze for up to 2 months!Dairy Free Banana Muffins: Prepare your batter as written above, and fill your muffin cups ¾ of the way full. Then just bake your muffins for 15 minutes, or until a toothpick in one of the muffins come out clean.