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dairy free banana bread on a plate with a fork

Dairy-Free Banana Bread with Chocolate Chips


This Dairy-Free Banana Bread with Chocolate Chips is the perfect way to use up ripe bananas. Use regular or gluten-free flour to adapt this easy recipe to your family’s needs.


  • Nonstick cooking spray
  • 1 cup all purpose flour or gluten-free baking flour (I used Bob’s Red Mill 1-to-1 gluten-free baking flour)
  • ½ cup coconut sugar (you can use white sugar or brown sugar, if you prefer)
  • 2 teaspoons baking soda 
  • 1 tablespoon ground cinnamon
  • Pinch of sea salt
  • ½ cup dairy-free chocolate chips, divided
  • 3 ripe bananas
  • ½ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten


  1. Preheat your oven to 350°F. Spray a loaf pan 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, and eggs. 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. The bread will keep in the refrigerator for up to 5 days. 
  2. If you don’t want chocolate chips in your banana bread, you can feel free to leave them out.
  3. 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.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: clean eating banana bread, gluten-free and dairy-free banana bread