Banana Bread

The past few weeks have been a bit hectic and crazy, as I’m sure you guessed by the lack of new stuff showing up on the blog.

One thing that always seems to make me feel more grounded and sane is to get back into the kitchen. Which is exactly what I did. I made a huge batch of soup. And not one but two loaves of this incredible banana bread.

This certainly isn’t the first time I’ve made banana bread. Just the first time using this recipe from Simply Recipes.

What I love about this recipe:

  • It uses up a lot of bananas. Which we always seem to have on hand in the freezer. It’s like they multiply in there, or something.
  • It doesn’t use a ton of sugar (1/2 cup!).
  • It doesn’t use milk of any kind.
  • It is easily made dairy free (Earth Balance or oil for the butter).
  • I bet it could be made vegan quite easily (flax egg or egg replacer), since it only uses 1 egg.
  • It was super easy.
  • It didn’t require any mixers, blenders, or special folding in of ingredients.
  • It’s delicious.
  • It requires very little prep time and minimal effort to have a fabulous homemade treat.

I highly encourage you to try it out. Just be warned, you might need to make two loaves. It’s kind of addictive.

Yields 6-8

Dairy-Free Banana Bread

Nothing like a delicious loaf of banana bread for breakfast, lunch, or an after dinner snack.

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe


  • 4 ripe bananas, smashed
  • 1/3 cup oil (canola, safflower, sunflower, etc.)
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 1 1/2 cups of whole wheat flour
  • 1 tbs chia seeds (optional)


  1. Preheat the oven to 350Β°F.
  2. Grease and flour an 8" loaf pan.
  3. Mix butter into the mashed bananas in a large mixing bowl with a wooden spoon.
  4. Mix in the sugar, egg, and vanilla or almond extract.
  5. Sprinkle the baking soda and salt over the mixture and mix in.
  6. Add the flour last, mix.
  7. Pour mixture into loaf pan.
  8. Bake for 1 hour.
  9. Remove from oven and cool on a rack.
  10. Do a happy dance.
  11. Slice and serve!

Allergen Information

Nightshade free, dairy free, soy free, and corn free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply we're currently addicted to banana bread/chocolate chip/coffee breakfast muffins in my house... :)
  2. Reply I absolutely love this recipe. I use unrefined,organic coconut oil and add 3/4 or so of frozen blueberries!i do not use chia seeds. It makes a wonderful breakfast bread for my children and the devour it by dinner ;) thanks!
    1. Reply Fantastic news, Lindsey! So glad it's a keeper. xo
  3. Reply […] $4.99.Β  I normally pay about $10 for 16 oz and I go through chia seeds in my water, Emily’s banana bread, and these summer staple lemon ricotta chia muffins from Table for […]
  4. Reply […] ended up grabbing a few other things: bananas so I can let them go bad and make Emily’s banana bread, eggs because I use them in waves and I’m currently in a high-egg-volume time, mango, and the […]
  5. Reply Made this w/o sugar and still turned out great! Thanks for the recipe :)
    1. Reply So glad to hear it!

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