Banana Bread Without Butter

dairy free banana bread with chocolate chips on wood board lined with parchment paper.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Banana Bread Without Butter will become your new go-to recipe. It's loaded with chocolate chips, full of sweet banana flavor, and made with oil instead of butter. This dairy free bread is soft, fluffy, and makes a great healthy breakfast, snack, or dessert!


Units Scale
  • 2 cups mashed bananas (about 4 medium/large bananas)
  • 1/3 cup avocado oil
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 cup dairy free chocolate chips


  1. Preheat oven to 350 degrees F and spray an 8.5x4.5 inch loaf pan with non-stick cooking spray
  2. In a large mixing bowl, add the mashed banana, avocado oil, sugar, eggs, and almond extract. Mix until well combined
  3. Next, pour the flour, baking soda, baking powder, salt, and ground allspice into the wet ingredients and use a rubber spatula to fold them in until there are no traces of flour
  4. Sprinkle the chocolate chips over the batter and gently fold them in
  5. Pour the banana bread batter into your prepared loaf pan and sprinkle more chocolate chips over the top if desired
  6. Place into the oven and bake for 47-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs
  7. Pull the bread out of the oven and let it cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely


  • Use overripe bananas- the browner the better!
  • The almond extract enhances the sweetness of the bananas, but don't add too much
  • Don't pack your flour into the measuring cup or the banana bread will be dry
  • Make sure your chocolate chips are dairy free
  • Take your banana bread out of the oven when there are moist crumbs on the toothpick. Mine baked for exactly 50 minutes
  • Do not substitute the flour with any alternative flours like almond, oat, or coconut. This recipe WILL NOT WORK
  • Store leftovers in an airtight container at room temperature for up to 4 days