Dairy Free Banana Bread

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This dairy-free banana bread is super moist and full of rich banana-brown sugar flavor. The sweetness of the banana is paired with a crunchy, slightly salty pumpkin seed topping that will leave you wanting another slice. 🙂

Why You’ll Love This Recipe

• It’s made with half whole-wheat flour
  • This gives the banana bread a deeper flavor. However, you can use just all-purpose flour if that’s what you have on hand.
• No one would guess it’s dairy free (truly!)
  • Between the coconut milk, eggs, and banana, this bread is moist, flavorful, and absolutely delicious. Oh, and you can’t taste the coconut flavor.
• Topped with crunchy, slightly salty, pumpkin seeds
  • the crunchy, salty pairs so well with the sweetness, and will leave you wanting another slice

Tips

• If you notice the top starts to brown too much as you’re waiting for the middle of the loaf to finish baking, cover the loaf with aluminum foil to keep it from over-browning while it finishes baking.
• Make sure to grease your loaf pan really well with butter so your beautiful banana bread stays intact when you remove it from the pan.
• Use VERY ripe bananas. Over-ripe bananas have an intensified banana flavor making them perfect for banana bread and other banana-ey baked goods.

Common Mistakes to Avoid When Making Banana Bread

• Overmixing the batter
  • banana bread is a type of quick bread (breads that rise quickly while baking using baking powder rather than yeast+rise times). When mixing quick-bread batters, use a rubber SPATULA and a folding technique instead of using an electric mixer. Overmixed quick-bread batter results in a tough and chewy banana bread.
• Overbaking the bread
  • Bake just until a toothpick inserted in the middle comes out clean/still slightly moist. Overbaking can also lead to a dry banana bread.

Ingredients for Dairy-Free Banana Bread

• 1 c. all-purpose flour
  • my favorite flour for years has been King Arthur All-Purpose Flour
• 1 c. whole wheat flour
  • I use King Arthur Whole Wheat Flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• Heaping 1/4 tsp. cinnamon
• Heaping 1/8 tsp. nutmeg
• 3 eggs, beaten
• 3/4 c. coconut milk (or other milk of choice)
  • I like using coconut milk in this recipe for its richness. You can either use coconut milk beverage (you’d find it along with the almond milk and oat milk at the store) or full-fat coconut milk from a can. I’ve also used almond milk, and it’s turned out fine as well.
• 1 c. dark brown sugar
• 1 1/2 c. mashed ripe bananas
  • The riper the better
• 1/2 c. chopped walnuts or pecans

Topping for Banana Bread

• 1/4 c. chopped pumpkin seeds
  • I use sprouted salted pumpkin seeds. They provide such a nice crunch with a hint of saltiness that pairs so well with the sweet banana bread.
    • I get the Go Raw Organic Pumpkin Seeds (linked above) from Costco for a great price, but on Amazon they are much more expensive. Here’s another option from a brand I recommend: Now Foods Organic Raw Pumpkin Seeds. These are unsalted, but are much less expensive on Amazon.

How to Enjoy Banana Bread

Banana Bread can be enjoyed any time of day! Enjoy it by itself, with eggs for breakfast, or as dessert. Savor a slice with a cup of coffee or tea.

Banana bread is often served warm, but personally I love cold banana bread with butter (or your favorite dairy-free spread)

How to Make Dairy-Free Banana Bread

Start by pre-heating your oven to 350 degrees Fahrenheit. Grease the inside of a bread pan with butter.

In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Next, In a separate mixing bowl, whisk together the eggs, brown sugar, coconut milk, and mashed banana.

Pour the egg-banana mixture into the flour mixture. Use a rubber spatula to fold the batter together. You want to use a gentle hand to avoid overmixing the batter. Fold the batter together until all the dry ingredients are moistened. It’s okay for the batter to still be kind of lumpy.

Fold in the chopped walnuts or pecans until they are evenly distributed throughout the batter.

Pour the batter into the greased bread pan. Top with an even coating of the chopped pumpkin seeds.

Bake for approximately 65-75 minutes, or until a toothpick inserted in the middle comes out clean. If needed, cover the bread with aluminum foil as it finishes baking to prevent over-browning.

Let cool for a while before removing from the pan and slicing into the loaf.

Enjoy a slice (or two or three) with butter or just as is 🙂

Looking for More Dairy-Free Recipes?

• Simple Lemon Chicken Pasta (No dairy ingredients)
• Maple Salted Almond Yogurt Bark (make it with dairy-free yogurt!)
• Pot Roast with Sweet Potatoes (Foolproof!)
• Mediterranean Quinoa Salad with Chicken
• Baked Sprouted Oats with Apple and Cranberries (made with almond milk)

Shop This Post

• Go Raw Organic Sprouted Salted Pumpkin Seeds
• Now Foods Organic Raw Unsalted Pumpkin Seeds
• King Arthur All-Purpose Flour

Hey! I’m so glad you’re here. Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline