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dairy free banana bread on cooling rack with chocolate chips.

Dairy-Free Banana Bread with Chocolate Chips

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5 from 2 reviews

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


Units Scale
  • 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


  1. Preheat your oven to 350°F. Line a loaf pan with parchment paper, spray it lightly with nonstick cooking spray, and set aside.
  2. 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.
  3. 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. 
  4. Pour the wet ingredients into the dry ingredients and stir to combine.
  5. Pour the batter into the loaf pan and sprinkle the rest of the chocolate chips on top. 
  6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.


  1. You can use coconut sugar, white sugar, or brown sugar in this recipe.
  2. 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.
  3. You can use frozen bananas for this recipe! Just defrost them overnight in the refrigerator before you start baking.
  4. The bread will keep in the refrigerator in an airtight container for up to 5 days. 
  5. 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.


  • Serving Size: 1 slice
  • 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