Moist, warmly spiced, and packed with real banana flavor, this loaf is the kind of thing that disappears fast — especially when it comes out of the oven smelling like cinnamon and vanilla. Coconut oil steps in for butter here, and it does a genuinely great job: the crumb stays tender and rich without any dairy in sight. A splash of dairy-free milk rounds out the batter, so the texture is exactly what you'd hope for from a classic quick bread. Store-bought banana bread is notoriously hit-or-miss for anyone avoiding dairy, with hidden milk solids or shared equipment making label-reading a chore — baking your own takes all of that guesswork off the table. Optional chopped walnuts add a satisfying crunch if you're into that, but the loaf holds its own either way. With 10 slices per loaf, it's an easy bake to share at brunch, pack into lunchboxes, or simply keep on the counter for the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, mash the bananas with a fork or potato masher until mostly smooth with only small lumps remaining.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
