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Dairy Free Banana Bread

Dairy Free Banana Bread__

This dairy free banana bread is a recipe I was hesitant to label as dairy free because it is a regular recipe that just happens to be dairy free. This is a banana bread that everyone will enjoy, dairy free or not.

My family has a few favorite banana bread recipes. One is a Martha Stewart banana bread recipe that I have been making for years. It is hands down my favorite banana bread recipe and I shared it just a few months after I started this website. Which means I so need to update the picture in that post. Regardless of the poor quality of the picture though, it is my all time favorite banana bread recipe.

Dairy Free Banana Bread_

The recipe though contains dairy and my dairy free banana loving daughter has been missing her banana bread. At first I thought it would be easy to find a recipe for banana bread, but I quickly realized that most modern banana bread recipes have butter, yogurt, or sour cream in them. Those things all make for a great moist and delicious banana bread, but sometimes you just need a good dairy free banana bread.

I finally found a recipe on Food Network that contained oil and no dairy. The Food Network usually has great recipes and it had good reviews so with a few minor tweaks we gave it a try. It was delicious! So good. It really is a regular banana bread that just happens to be dairy free.

Dairy Free Banana Bread

And for those of you needing gluten free and dairy free I have made this with Bob’s Red Mill 1 to 1 Gluten Free Flour and it worked great. I also made a version that uses individual gluten free flours and I will share that soon.

Dairy Free Banana Bread

Dairy Free Banana Bread
This dairy free banana bread is a regular banana bread recipe that just happens to be dairy free. It is moist and delicious!
  • 2 cups flour ( Or use Bob's Red Mill 1 to 1 gf flour blend)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla
  • ½ cup oil
  1. Preheat oven to 350 degrees.
  2. Grease a 9x5 loaf pan and set aside.
  3. In a bowl combine flour, baking powder, baking soda, and salt. Set aside.
  4. In another bowl cream together eggs, sugar, and oil. Add in bananas, and vanilla. Mix well.
  5. Stir in flour mixture just until combined.
  6. Pour batter into loaf pan and bake for 55-60 minutes.
  7. Let set in pan for 10 minutes and remove from pan to wire rack to cool.


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Lynn's (Gluten Free) Kitchen Adventures

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  1. This is very similar to a recipe that was handed down from my grandmother. To help cut calories we use half the sugar and add some unsweetened applesauce instead and it makes it very moist and good. Thanks for posting this.

    • As soon as I saw this recipe I figured it was based on an older recipe because older recipes often use oil, so I love hearing that it is similar to one your grandmother gave you. And thanks for the tips on the sugar and applesauce. I will have to try that!

  2. My daughter also has dairy allergies. When I’m making quick breads and even cakes or cupcakes sometimes that call for yogurt or sour cream I usually will just use coconut or soy yogurt and it works great. I’m excited to try this recipe also.

    • I have done that too, but the cost of those are so high that I like having one that is delicious without the dairy. And have you found a soy yogurt that you like? We have found some decent coconut ones, but not a soy one.

  3. Lynn, this looks really good. My niece has all sorts of food allergies including dairy. It is so nice to find really tasty recipes that are dairy free!

    • That is one of the reasons I decided to share this and highlight the dairy free part of it. People may not be dairy free, but almost everyone knows someone that is dairy free. It is so nice to have recipes to make for dairy free eaters even if we are not. I am glad you enjoyed it!

  4. What is the cup measure for the ” 3 ripe bananas mashed ” ??? After many thrown away loaves due to obviously-wrong estimates on amounts, I have ignored for years any recipe that doesn’t give an actual measurement. But this sounds so similiar to one we used to love that I’d like to try it.

  5. I added 1/2 t. ground cinnamon, 1/2 t. ground nutmeg, and 1/4 cup chopped walnuts to add some complexity to the banana-vanilla flavor base.

    • Thanks for sharing what you did. I love nuts added to my banana bread and other quick breads, but my daughter is allergic to them, so I don’t put them in my recipes. Thanks for the reminder that they are good in banana bread.

  6. The directions say to stir in eggs but the ingredients doesn’t say how many. How many does everyone else use? I’ll have to use an egg replacer.

    • The recipe says two eggs. I have never used egg replacer, so I don’t know how much you would use of it. I would use the same amount you would use in a similar recipe that calls for two eggs. I hope that helps.

  7. Thank you! I’ll let you know how it turns out with the egg replacer.

  8. Hello! I made this with Krusteaz gluten free all purpose flour and it came out amazing! made no other changes except that I added chopped pecans. Thanks for the recipe!

    • I am so glad that you enjoyed it! Thanks for letting me know. I have tried the Krusteaz mix in several things recently and have been impressed with it. Banana bread was one of the things I used it in and I agree it was great in banana bread.

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