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Dairy Free Banana Bread

If you love the combination of bananas and moist cakes, this Super Simple vegan Dairy-Free Banana Bread is the one for you.

This recipe is so straightforward and incredibly simple to make. A quick bread that is infused with banana and cinnamon flavor- it’s fluffy, moist, and healthy. What I like to do is to simply cut the loaf into thin slices and pop them into a toaster, the bread is lightly toasted then spread with vegan butter and strawberry jam on the top, part with a cuppa tea. Oh, me GOD~This comfort food really makes me so happy and contented! Check out another easy simple cake: Vegan Lemon Cupcake.

Dairy Free Banana Bread

Vegan Banana Bread is a type of sweet bread made from mashed bananas that originated in the US. It’s often a moist, sweet, cake-like quick bread. Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.

Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products. It could also be a combination of both theories, insofar as being developed in a corporate kitchen to promote flour and baking soda products, as well as marketed as a method to make use of overripe bananas

Super-simple-vegan-cinnamon-banana-bread

Either way, I think this is a great quick bread recipe to use up overripe bananas. It only requires some ripe bananas, two mixing bowls, and some basic ingredients.

The best way to use up overripe bananas- Banana bread!

For the vegan version of banana bread, we gonna omit eggs and dairy for sure. Bananas actually act as an egg alternative in this recipe, so there is no egg substitute required. On the other hand, for the dairy part, we just simply use any kind of plant-based milk( oat, almond, macadamia milk…etc. I personally like to use almond milk for my banana bread) 

As for the leavening agent of this recipe, I use just a bit of bicarbonate soda, just 1 teaspoon. I also used organic non-bleached flour to make it slightly healthier.

quick bread recipe

I gonna simply divide the ingredients into two groups to make it looks super easy. Here are the Wet and Dry ingredient groups.

So when we make this recipe, we can simply mash up the wet ingredients in a mixing bowl ( I use a stick blender, but you can use a potato masher for sure), then sift all the dry ingredients into the wet mixture. Followed by gently incorporating all the ingredients, that’s it, ALL DONE! How simple is that?

wet ingredients

Super-simple-vegan-cinnamon-banana-bread
Super-simple-vegan-cinnamon-banana-bread
Mashing up the wet ingredients in a mixing bowl
  • Bananas– ripe or overripe bananas are the best for making banana bread. Very ripe, freckled bananas for baking.
  • Organic Brown sugar– light or dark brown sugar both are ok. The color of the end product will be slightly different.
  • Oil– I like melted coconut oil, it gives the bread the perfect amount of moisture. Of course, you can use vegan butter, olive oil, avocado oil, walnut oil, hazelnut oil, etc. (not strong-flavored oil, like mustard seed oil, sesame oil…)
  • Vanilla Extract– Always pick a good quality vanilla extract when it comes to baking. In descending order of quality: real vanilla beans, vanilla bean paste, vanilla extract, I wouldn’t recommend to use vanilla essence (imitated artificial flavoring)
  • Plant-Based Milk– any kind of plant-based milk( oat, almond, macadamia milk…etc. I personally like to use almond milk for my banana bread) 

Dry ingredients

Super-simple-vegan-cinnamon-banana-bread
  • Organic All-Purpose Flour– I use all-purpose flour as I like a little bit denser texture. Whole wheat flour will also work well, for gluten-free substitutions, chickpea flour or gluten-free all-purpose flour both work out pretty well.
  • Ground Cinnamon it goes so well with banana bread.
  • Cocoa Powder– non-sweet cocoa powder, it gives the banana bread a very light bitter taste.
  • Bicarbonate Soda- As for the leavening agent of this recipe, I use just a bit of bicarbonate soda, just 1 teaspoon.
  • Salt– In sweet baked goods, a pinch of salt is always a good thing. It’s there to help bring out flavor.

HOW TO MAKE

how-to-make-Vegan-banana-bread
  1. Add the bananas to the bottom of a medium mixing bowl and the remaining wet ingredients then mix well by using a stick blender, blend until it forms a smooth paste.
  2. Sift all the dry ingredients (flour, ground cinnamon, bicarb-soda, cocoa powder and salt) into a mixing bowl.
  3. Add the dry ingredients to the wet ingredients by using the folding technique, gently mix until all the dry ingredients are invisible then stop straight away. Do not over-mix! The batter will be slightly thick and a few lumps are OK.
  4. Pour the batter in a 9 x 5 loaf pan lined with parchment paper, topped with more sliced bananas, and bake at 350F( 175°C)for 45 minutes.
  5. Take it out and cover it with Al foil then go back to the oven bake for another 15 minutes at the same temperature 350F( 175°C). Every ovens’ temp is different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.

Let the banana bread completely cool, slice , and enjoy!

Super-simple-vegan-cinnamon-banana-bread

That’s it, perfectly golden, moist, and flavorful vegan cinnamon banana bread made easy and healthy! By the way, what I like to do is simply cut the loaf into thin slices and pop them into a toaster, the bread is lightly toasted then spread with vegan butter and strawberry jam on the top, tastes so good! (of course, paired with a cuppa tea or coffee!)

Cook’s Tips!

  • Always use very ripe, freckled bananas for baking, the riper your bananas are, the less sugar you’ll need!
  • Don’t overmix the batter!– overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. Use the folding technique to mix until all the dry ingredients are disappeared.
  • Additional nuts and toppings– fold in chocolate chips, walnuts or pecans to the batter. Give your banana bread more character! I personally love adding walnuts and raisins to my vegan banana bread, but the options are endless. It’s delicious already just eat as it is!
Super-simple-vegan-cinnamon-banana-bread

How to Store

This banana bread is still moist the day after and the day after. Plus it freezes well. Cut the bread into slices and individually wrapped with clingfilm. Take the required amount out to defrost when needed. It can be frozen for up to 3 months still taste so good.

Super-simple-vegan-cinnamon-banana-bread

more easy vegan sweets

bird's view of sliced banana bread loaf

Dairy-Free Banana Bread

If you love the combination of bananas and moist cakes, this Super Simple vegan Dairy-Free Banana Bread is the one for you. 
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 325kcal
Author: SHU-CHUN

Equipment

  • A blender stick
  • 9 x 5 loaf pan

Ingredients

Wet ingredient group

  • 4 Pc Ripe Banana (around 750g, use a half banana for slices as the topping) (Note1)
  • ½ Cup Organic Brown sugar
  • ¼ Cup Oil (Note 2)
  • ¼ Cup Plant-Based Milk ( Note 3)
  • 3 Tbsp Vanilla Extract ( Note 4)

Dry ingredient group

  • 2 Cup Organic All-Purpose Flour (Note 5)
  • 1 tsp Ground Cinnamon
  • 1 tsp Bicarbonate Soda
  • 1 tsp Cocoa Powder ( Note 6)
  • 1/2 tsp Salt

Instructions

  • Add the bananas to the bottom of a medium mixing bowl and the remaining wet ingredients then mix well by using a stick blender, blend until it forms a smooth paste.
  • Sift all the dry ingredients (flour, ground cinnamon, bicarb-soda, cocoa powder and salt) into a mixing bowl.
  • Add the dry ingredients to the wet ingredients by using the folding technique, gently mix until all the dry ingredients are invisible then stop straight away. Do not over-mix! The batter will be slightly thick and a few lumps are OK.
  • Pour the batter in a 9 x 5 loaf pan lined with parchment paper, topped with more sliced bananas, and bake at 350F( 175°C)for 45 minutes.
  • Take it out and cover it with Al foil then go back to the oven bake for another 15 minutes at the same temperature 350F( 175°C). Every oven’s temp is different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
  • Let the banana bread completely cool, slice , and enjoy!

Video

Notes

(Note1) ripe or overripe bananas are the best for making banana bread. Very ripe, freckled bananas for baking. Use 700g for the batter, 50g slices for topping.
(Note 2) I like melted coconut oil, it gives the bread the perfect amount of moisture. Of course, you can use vegan butter, olive oil, avocado oil, walnut oil, hazelnut oil, etc. (not strong-flavored oil, like mustard seed oil, sesame oil…)
( Note 3) any kind of plant-based milk( oat, almond, macadamia milk…etc. I personally like to use almond milk for my banana bread) 
( Note 4)  the better the quality, the better the flavor. In descending order of quality: real vanilla beans, vanilla bean paste, vanilla extract, I wouldn’t like to use vanilla essence (imitated artificial flavoring)
(Note 5) I use all-purpose flour as I like a little bit denser texture. Whole wheat flour will also work well, for gluten-free substitutions, chickpea flour or gluten-free all-purpose flour both work out pretty well.
( Note 6) non sweet cocoa powder, it gives the banana bread a very light bitter taste.
 

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 388mg | Potassium: 99mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

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