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How to Make Delicious Dairy-Free Banana Bread with Walnuts

Indulge in the warm, comforting aroma of freshly baked banana bread without the dairy. This recipe combines the natural sweetness of ripe bananas with the satisfying crunch of walnuts, creating a moist and flavorful loaf that's perfect for breakfast, snacking, or dessert. Easy to make and allergen-friendly, it's a crowd-pleaser for all occasions.

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Recipe Details

Prep Time

15 minutes

Cook Time

60 minutes

Servings

10 slices

Difficulty

Beginner

Simple Summary

This dairy-free banana bread with walnuts is a moist, flavorful treat that's perfect for those avoiding dairy. Packed with ripe bananas and crunchy walnuts, it's a comforting classic with a healthier twist.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 10 slices
  • Difficulty: Beginner

Ingredients

  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.

  2. In a large bowl, mash the ripe bananas with a fork until smooth.

  3. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Mix well until combined.

  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

  6. Fold in the chopped walnuts.

  7. Pour the batter into the prepared loaf pan. Sprinkle additional chopped walnuts on top if desired.

  8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

  9. Remove from the oven and let cool in the pan for 10 minutes.

  10. Transfer the bread to a wire rack and let it cool completely before slicing.

Chef's Notes

  • For extra banana flavor, use very ripe bananas with lots of brown spots.
  • You can substitute almond flour for 1/4 of the all-purpose flour for a nuttier flavor and added nutrition.
  • To make this recipe vegan, replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes before using).
  • Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • This bread freezes well. Wrap individual slices in plastic wrap and freeze for up to 3 months.

Nutritional Info

Per slice (approximate):

  • Calories: 250
  • Protein: 4g
  • Healthy Fats: 12g (from coconut oil and walnuts)
  • Carbohydrates: 32g
  • Fiber: 2g
  • Rich in potassium and vitamin B6 from bananas
  • Contains heart-healthy omega-3 fatty acids from walnuts

Serving Suggestions

  • Enjoy a slice warm with a spread of almond butter for a satisfying breakfast.
  • Serve with dairy-free ice cream or coconut whipped cream for a decadent dessert.
  • Pair with a hot cup of coffee or herbal tea for an afternoon snack.
  • Toast slices lightly and top with sliced bananas and a drizzle of maple syrup for a special brunch treat.
  • Cut into small cubes and use as a topping for dairy-free yogurt parfaits.