Banana bread

Although I won’t eat bananas on their own, I love banana bread. There’s something about the familiarity of it and the warmth of the spices that always keeps me coming back for more. This recipe is my ideal banana bread: a dairy-free version that is just as good as the standard butter version, with whole wheat and refined sugar-free options.


  • Flour: all-purpose, whole wheat. Base of the recipe
  • Coconut oil + coconut milk powder: creates coconut oil “brown butter”, adds flavor
  • Ripe bananas: some brown spots, not overly soft. Contributes the flavor and adds moisture
  • Sugar: adds sweetness and moisture
  • Egg: binder, moisture
  • Baking soda: leavening and browning
  • Vanilla: flavor
  • Salt: flavor enhancer


  • Whole wheat: use 100g www flour + 85g all-purpose flour
  • Refined sugar free: substitute 2 1/2 Tbsp. (48-53g) sorghum syrup instead of using white and brown sugar

Flavor ideas

The following would be great ways to switch up the recipe. For more ideas, check out my post on flavor ideas.

  • Double chocolate: add chocolate chips and 1/2 tsp. espresso powder, replace 1/4 cup flour with cocoa powder
  • Orange cranberry walnut: add orange zest, orange juice, dried or fresh cranberries, and chopped toasted walnuts
Banana bread

Banana bread

Yield: 1 loaf

The perfect way to make a classic favorite.


  • 1/3 cup (72.8g) coconut oil
  • 3/4 tsp. (1.8g) coconut milk powder
  • 3 medium (~330g) ripe bananas
  • 1/4 cup (48.7g) brown sugar
  • 1/4 cup (50.2g) white sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 1 1/2 cup (187.7g) all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • Mix-ins (optional)


  1. Make coconut oil “brown butter”. Set aside to cool for 10-15 minutes.
  2. In a large mixing bowl, mash bananas. Add sugars, egg, vanilla, and coconut oil. Whisk vigorously for ~15 seconds.
  3. Add flour, cinnamon, nutmeg, and salt to a separate bowl. Sift in baking soda and whisk until well combined.
  4. Fold dry ingredients into wet ingredients. Fold in mix-ins, if using.
  5. Grease the bottom and bottom 1/2″ of a loaf pan with oil. Pour in batter.
  6. Bake at 350°F for 45 minutes, tenting with foil towards the end, if needed.

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