Dairy Free Chocolate Chip Banana Bread
Banana bread is one of those recipes that feels like a warm hug, and this version delivers all that cozy, chocolatey comfort without a drop of butter or milk in sight. Three very ripe bananas do the heavy lifting here, keeping every slice moist and naturally sweet, while melted coconut oil stands in for butter so seamlessly you'd never know the difference. A splash of oat milk rounds out the batter, and dairy-free chocolate chips melt into pockets of rich, gooey chocolate throughout. The touch of cinnamon and brown sugar gives the loaf a deep, caramel-like warmth that makes the whole kitchen smell incredible while it bakes. Store-bought banana breads often sneak in milk solids or butter without much fanfare, so baking your own means you know exactly what's in every slice. This loaf makes 10 generous servings, so it's perfect for sharing — or for keeping on the counter all week and sneaking a slice whenever the mood strikes.
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Learn more →Ingredients
10 servings
- 3 medium very ripe bananas (about 1 ½ cups mashed)
- ⅓ cup coconut oil, melted and cooled
- ⅔ cup packed light brown sugar
- 2 large eggs
- ¼ cup oat milk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ¾ cup dairy free chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
- 2
In a large bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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