This dairy-free banana bread is the perfect banana bread recipe! It doesn’t use any dairy subs or any odd ingredients, is full of banana flavor + cinnamon and is super moist.
Most of my gluten-free recipes are already dairy-free, but the problem is that people aren’t finding them because they’re not called dairy-free in the title. There are only so many words that I can fit in there.
If you need a grain-free and paleo version, try my almond flour banana muffins. I haven’t tried converting it to a loaf yet, though, so I’d recommend sticking to muffin format.
Perfect Vegan Banana Bread (super Moist)
Today’s recipe has been my favorite banana bread recipe for 15 years and I see no reason to change it. I had tried so many recipes before this one but none were moist and flavorful enough for me.
Some dairy-free recipes just call for dairy-free subs (like dairy-free cream cheese, dairy-free yogurt, etc.) but this recipe is already naturally dairy-free.
You can use regular all-purpose flour, whole wheat flour, white whole wheat flour or whole spelt flour. There’s so much banana and cinnamon flavor that all the different versions taste the same.
Moist Protein Banana Bread (no Sugar, No Oil)
If you use coconut sugar, the bread will be darker in color. It’ll also have a darker, slightly more caramel-like taste, but it’s no less delicious.
You could also use regular white granulated sugar and probably any granulated sugar that you use as a 1:1 sub for regular sugar.
If you can’t have eggs, I’ve got you covered with my vegan option. And I’m really shocked that it worked out. Chia eggs worked out great in this recipe!
Extra Moist Banana Bread Recipe
If you use both and have no preference, I can say that the honey version is slightly sweeter. But I don’t think most people would be able to tell the difference.
If you use coconut oil, I recommend refined coconut oil for no coconut taste. Although, there’s so much cinnamon and so little oil that maybe you wouldn’t be able to taste it.
If using olive oil, you’re able to taste it in the batter and when warm, but not once it’s cooled. You can use a light flavored olive oil if you’re worried about that.
One Bowl Banana Bread
I think we all know how to eat banana bread but if you want to add a bit of healthy fats, add a bit of homemade peanut butter or enjoy the benefits of almond butter by slathering some of that on.
One thing I’ve been meaning to try is banana bread French toast! It sounds so tempting but any time I eat something sweet like that for breakfast, I end up in a carb coma and am useless for the rest of the day.This is the best Banana Bread recipe you’ll find! It’s moist, easy to make, and you can whip it up in one bowl! Perfect with your morning cup of coffee or as a mid-day snack!
If you like a classic Banana Bread, you will love this recipe! It is perfectly soft, moist, and has so much flavor!
Easy Banana Bread Recipe
Using just a few basic ingredients (that you probably already have at home), you can make a delicious treat for your whole family!
I love to have a slice (or two) of this hearty banana bread with my morning coffee. It’s also great as a mid-day snack, dessert, or even a picnic treat.
Like my One Bowl Brownies, you can make this recipe quick and easy, without dirtying lots of dishes. Just mix everything together, put it in the oven, and you can enjoy this tasty classic bread in an hour.
Sweetened Condensed Milk Banana Bread {3 Ingredients, Without Cake Mix}
It is all about the texture! Thanks to ripe and mashed bananas and melted butter, you will have a perfect moist bread with delicious buttery flavor. A good balance of wet and dry ingredients makes it soft and hearty.
If you have some overly ripe bananas at home that no one wants to eat, they will be perfect for this recipe!
You want them to have deep yellow skin with lots of brown spots. The main reason is when bananas get brown and ripen, the sugars inside starts to break down, making them sweeter and releasing delicious aroma. That will help us to build the most flavor!
Dulce De Leche Banana Bread Recipe
In a large mixing bowl mash 3 large (or 4 small) overripe bananas. You can do it with a fork or a potato masher
Take it out of the oven and let sit on the counter for about 5-10 minutes. Then transfer to a wire rack and let it cool completely.
Don’t overmix! Like in any other baking recipe, it’s important not to overmix the batter. Otherwise it will be tough and rubbery.
Easy 5 Ingredient Banana Bread
Sugar. If you don’t want to use granulated sugar, you can easily substitute it with raw or coconut sugar. But don’t use maple syrup as it will have too much liquid and will make the bread damp and heavy.
Flavors. This recipe is a perfect base for a classic Banana Bread. You can easily add more flavor to it by adding:
How to store? You can put it in a zip-lock bag or an air tight container. It will stay fresh on a counter for a couple of days and in the fridge for a week.
Best Ever Banana Bread Recipe: How To Make It
Can I freeze it? Yes! The best way to freeze it is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.
How to keep it moist? When you use ripe mashed bananas and melted butter, they provide enough moisture to keep the bread perfectly soft and moist. After you slice it, make sure to put in an air-tight container or a bag to keep from drying out.
Can I make this Banana Bread into muffins? Yes, but I already have a great recipe for Healthy Banana Chocolate Chip Muffins that you will love!
Simple 6 Ingredient Banana Bread
Can I freeze it? Yes! The best way to freeze the banana bread is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.
Serving: 1 slice | Calories: 270 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 57 mg | Sodium: 204 mg | Potassium: 166 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 354 IU | Vitamin C: 3 mg | Calcium: 27 mg | Iron: 1 mg
Did you make this recipe? I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make—one bowl, no need for a mixer!
Best Banana Bread
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?
Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.
Slow Cooker Banana Bread
The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.
I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!
Super Moist Chocolate Chip Banana Bread
This recipe calls for an 8- x 4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2- x 4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9- x 5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.
This recipe calls for an 8- x 4-inch loaf pan. If you are baking in an 8 1/2- x 4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9- x 5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should
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