Dairy-Free Banana Bread with Chocolate Chips
This Dairy-Free Banana Bread with Chocolate Chips is the perfect way to use up ripe bananas. This moist bread is made with no milk and no yeast, with a gluten-free option. Everyone loves this yummy Clean Eating Banana Bread!
There isn’t anything more comforting than a fresh slice of warm banana bread served straight out of the oven.
Bananas add such a great natural sweetness and moisture to baked goods. And, bananas and chocolate chips are a match made in heaven!
You won’t miss the butter or milk in this scrumptious recipe.
Why You Need This Recipe
- If this is your first time making banana bread, then I promise you are going to love it. The texture is slightly firm on the outside, but moist and sweet on the inside.
- This Dairy-Free Banana Bread is not very hard to make. It’s also yeast-free and uses basic ingredients that you probably have in your kitchen right now. This is one of my favorite quick breads!
- Best of all, this recipe is made lactose-free and so it’s perfect for anyone with dairy allergies or dairy sensitivities (learn more about the health reasons to go dairy-free).
Key Ingredients
As expected, you’ll need to start with some ripe bananas (also known as spotted bananas or brown bananas) to get started with this wonderful recipe. Don’t use green bananas as they won’t be sweet enough. You can use overripe bananas, though, as long as you remove any black or bruised spots from the fruit.
You could even use frozen bananas for this recipe! Just defrost them overnight in the refrigerator before you start baking. You’ll still get the sweet banana flavor even from frozen-and-defrosted ripe bananas.
The other simple ingredients include flour, vanilla extract, chocolate chips, baking soda, unrefined coconut oil, sugar, and eggs. See the recipe card for the exact ingredient list.
Unsweetened almond milk (or your favorite plant milk) replaces regular dairy milk.
Recipe Steps
Step One
The first step is to preheat your oven, line a loaf pan with parchment paper, and to combine all of your dry ingredients in a large bowl.
You can use either all-purpose flour or you can use a gluten-free flour blend (I used Bob’s 1-to-1 Gluten-Free Baking Flour for gluten-free diets).
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Next, you’ll need to mix the wet ingredients in a food processor. This helps get the ripe bananas incorporated with the other wet ingredients.
If you don’t have a food processor, you can use a fork to mash the bananas in a bowl and then add the other wet ingredients to the mashed bananas.
Step Three
Pour the wet ingredients into the dry ingredients and stir together to get your batter.
Step Four
Next, pour your batter into your pan. Top with the remaining chocolate chips and bake the bread for 55 minutes. It should be golden brown on top and your house should smell amazing.
Step Five
Let the bread cool before slicing. Enjoy warm or at room temperature.
I hope you agree that this is the best banana bread recipe that you’ve ever had! It’s a winner for my family and it beats a traditional banana bread that is made with butter and milk.
Just between my husband and me, we can go through a whole loaf in a matter of days.
Recipe Tips & Substitutions
- You can use coconut sugar, white sugar, or brown sugar in this recipe.
- If you don’t want to use coconut oil, you can use olive oil instead. Don’t use canola oil as it is not on my list of the safest cooking oils.
- You can use frozen bananas for this recipe! Just defrost them overnight in the refrigerator before you start baking.
- The bread will keep in the refrigerator in an airtight container for up to 5 days.
- If you don’t have a food processor, you can use a fork to mash the bananas in a bowl and then add the other wet ingredients.
Recipe FAQs
One of my favorites is Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. I use it for al of my gluten-free recipes.
If you don’t have Bob’s, just read the label of whatever brand you have. It should have at least some tapioca starch or xantham gum, which will help add texture to your gluten-free banana bread.
Chocolate chips made without any dairy are easier to find these days. I buy them online at Amazon. I like the Pascha brand or the Pure Food brand.
Eggs are not dairy although they are often sold in the dairy section with dairy milk.
I have tried this recipe with and without eggs. I find that the texture is best using real eggs as opposed to an egg replacer like a flax egg.
I have not tested it with almond flour. I’m sure it will turn out, but it will be denser than using all-purpose flour or a gluten-free flour blend. See my article on how to substitute almond flour for regular flour.
More Dairy-Free Bread Recipes You Might Like
- Date-Nut Bread
- Gluten-Free Sweet Potato Bread
- Gluten-Free Zucchini Bread
- Buckwheat Bread
- Peanut Butter Banana Oatmeal Bars
- Gluten-Free Dairy-Free Cornbread
Or, see my entire index of clean eating bread recipes.
Don’t Miss These Banana Recipes!
Dairy-Free Banana Bread with Chocolate Chips
This Dairy-Free Banana Bread with Chocolate Chips is the perfect way to use up ripe bananas. This moist bread is made with no milk and no yeast, with a gluten-free option. Everyone loves this yummy Clean Eating Banana Bread!
- Total Time: 75 minutes
- Yield: 12 1x
Ingredients
- Nonstick cooking spray
- 1 cup all purpose flour (use a gluten-free baking flour for gluten-free diets)
- 1/2 cup sugar (you can use white sugar, brown sugar, or coconut sugar)
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- Pinch of sea salt
- 1/2 cup dairy-free chocolate chips, divided
- 3 ripe bananas
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/4 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F. Line a loaf pan with parchment paper, spray it lightly with nonstick cooking spray, and set aside.
- In a medium bowl, combine the baking flour, coconut sugar, baking soda, cinnamon, and ¼ cup of the chocolate chips. Whisk the ingredients together and set aside.
- Next, place the peeled bananas in the base of a food processor. Add the coconut oil, vanilla, eggs, and almond milk. Process on high for 30-45 seconds, or until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Pour the batter into the loaf pan and sprinkle the rest of the chocolate chips on top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for about 10 minutes before serving. The bread will be even easier to slice once it has cooled completely and been refrigerated for several hours.
Notes
- You can use coconut sugar, white sugar, or brown sugar in this recipe.
- If you don’t want to use coconut oil, you can use olive oil instead. Don’t use canola oil as it is not on my list of the safest cooking oils.
- You can use frozen bananas for this recipe! Just defrost them overnight in the refrigerator before you start baking.
- The bread will keep in the refrigerator in an airtight container for up to 5 days.
- If you don’t have a food processor, you can use a fork to mash the bananas in a bowl and then add the other wet ingredients.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 17.1 g
- Sodium: 425.9 mg
- Fat: 9.7 g
- Saturated Fat: 6.9 g
- Carbohydrates: 31.3 g
- Fiber: 2.1 g
- Protein: 3.4 g
- Cholesterol: 31 mg
Keywords: clean eating banana bread, gluten-free and dairy-free banana bread, banana bread no milk
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Can I use canned coconut milk? Thank you!
Yes but I would think it out with water in a 1:1 ratio.
Do I have to share?!? This bread is the BOMB! I used 1/4 c of coconut sugar and 2 T Truvia. I’m not sure it’s going to make it into the fridge… 🙂
★★★★★
Yum….enjoy!!!!
One of my favorite bread recipes. My husband loves it too!
★★★★★