Can I make this dairy free banana bread with whole wheat flour?

Yes, you can! Dairy free banana bread with whole wheat flour is not only possible but also more nutritious. Whole wheat adds fiber and a nutty flavor but can make the loaf denser. To keep it moist and tender, use white whole wheat flour or replace just half of the all-purpose flour. Also, increase the liquid slightly—try adding a tablespoon of almond milk or applesauce. For best results, let the batter rest for 10 minutes before baking.

Which bananas are best for making dairy free banana bread?

The best bananas for dairy free banana bread are very ripe—yellow with plenty of brown spots or nearly all brown. The riper they are, the sweeter and more flavorful your bread will be. You can also mix varieties for complexity. Cavendish bananas are the standard, but red or apple bananas offer a sweeter, creamier texture. Avoid using underripe or black and mushy bananas for optimal flavor and consistency.

Dairy Free Banana Bread – The Best 9-Step Guide

Name: Dairy Free Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups ripe bananas, mashed (about 3 medium); 1 ¾ cups all-purpose or whole wheat flour; ½ cup brown sugar or coconut sugar; ⅓ cup melted coconut oil (or other dairy-free oil); ¼ cup almond milk (or other plant-based milk); 1 tsp vanilla extract; 1 tsp baking soda; ¼ tsp salt; Optional: ½ cup chopped walnuts or pecans; ¾ cup dairy-free chocolate chips; 1 tsp cinnamon

Dairy Free Banana Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, fluffy, and naturally sweet, this dairy free banana bread is the perfect plant-based treat for breakfast, snacks, or dessert. Easy to customize with whole wheat flour, nuts, or dairy-free chocolate chips.

Author: Nia Yarden
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: 1 loaf (8–10 slices) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 ½ cups ripe bananas, mashed (about 3 medium)
1 ¾ cups all-purpose or whole wheat flour
½ cup brown sugar or coconut sugar
⅓ cup melted coconut oil (or other dairy-free oil)
¼ cup almond milk (or other plant-based milk)
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
Optional:
- ½ cup chopped walnuts or pecans
- ¾ cup dairy-free chocolate chips
- 1 tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease or line an 8×4 or 9×5 inch loaf pan.
In a large bowl, whisk together mashed bananas, sugar, almond milk, vanilla, and melted coconut oil.
In a separate bowl, mix flour, baking soda, salt, and any spices you’re adding.
Gradually add dry ingredients to wet ingredients. Stir just until combined.
Fold in nuts or chocolate chips if using.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use overripe bananas for the best flavor and texture.
To make it vegan, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
For a gluten-free option, use a 1:1 gluten-free baking flour mix.

Freeze leftover slices individually wrapped for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 195 kcal
Sugar: 12g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://www.nytrecipe.com/dairy-free-banana-bread/