50+ Irresistible Holiday Dairy-Free Banana Recipes for a Healthy Celebration

is all about indulgence, but that doesn’t mean you have to sacrifice flavor or nutrition!

If you’re looking for ways to enjoy delicious, festive treats without the dairy, you’re in the right place.

Bananas, with their natural sweetness and versatility, make an excellent base for a wide variety of holiday recipes.

From decadent cakes and pies to warm breads and quick breakfasts, banana-based recipes are not only dairy-free but also easy to make, wholesome, and incredibly delicious.

In this blog, we’ve gathered over 50 of the best holiday dairy-free banana recipes, so you can satisfy your sweet tooth while keeping your meals vegan and allergy-friendly.

Whether you’re hosting a holiday party or simply craving a cozy treat, these banana-inspired recipes will add a festive touch to your table.

Get ready to bake, blend, and create wonderful dairy-free treats that everyone can enjoy!

50+ Irresistible Holiday Dairy-Free Banana Recipes for a Healthy Celebration

Bananas are a holiday-friendly ingredient that pairs wonderfully with many flavors, from chocolate and nuts to spices like cinnamon and ginger.

With these 50+ dairy-free banana recipes, you can easily create a wide range of treats that will please both dairy-free and non-dairy-free guests alike.

Whether you’re looking for a healthy breakfast option, a light snack, or a dessert that steals the show, these banana recipes offer something for every occasion.

So, this holiday season, embrace the goodness of bananas and treat your family and friends to the sweet, wholesome flavors of these dairy-free delights.

Holiday Spiced Dairy-Free Banana Bread

This dairy-free banana bread is packed with festive spices, making it perfect for the holiday season. With the rich flavors of cinnamon, nutmeg, and ginger, paired with the sweetness of ripe bananas, this loaf offers a comforting treat that is both moist and delicious. Ideal for holiday breakfasts, snacks, or even as a thoughtful homemade gift, this banana bread is a great option for those following a dairy-free lifestyle.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil (melted)
• 1/2 cup maple syrup
• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup almond milk (or other dairy-free milk)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Mix until combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Slowly add the dry ingredients to the wet ingredients, alternating with almond milk. Mix until just combined. If desired, fold in chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This spiced dairy-free banana bread is a must-try for the holiday season. The blend of warm spices and sweet bananas creates a deliciously comforting loaf that’s perfect for sharing with loved ones. It’s an easy and flavorful way to enjoy a dairy-free treat without compromising on taste. Whether served as a breakfast or an afternoon snack, this bread is sure to become a holiday favorite in your household!

Dairy-Free Banana Nut Muffins for the Holidays

These holiday banana nut muffins are a dairy-free delight, featuring the classic combination of ripe bananas and crunchy walnuts. The muffins are moist, lightly sweetened, and bursting with festive flavor. With a quick prep time and simple ingredients, these muffins are a great option for holiday brunches, a grab-and-go snack, or even as a homemade gift for friends and family.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts (or pecans)
• 1/4 cup almond milk (or other dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas, stirring until combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Add the dry ingredients to the wet ingredients, mixing until just combined. If the batter seems too thick, add almond milk until you reach your desired consistency.
6. Gently fold in the chopped walnuts or pecans.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These dairy-free banana nut muffins are a perfect addition to your holiday baking repertoire. They’re light, fluffy, and full of flavor, with the crunchy walnuts adding a nice contrast to the sweetness of the bananas. These muffins are easy to make, and their festive taste makes them a wonderful treat for any holiday gathering or as a thoughtful gift. Best of all, they’re completely dairy-free, so everyone can enjoy a bite!

Dairy-Free Banana Chocolate Chip Cookies

These dairy-free banana chocolate chip cookies are a delightful blend of ripe bananas and rich, melty dairy-free chocolate chips. With a soft and chewy texture, these cookies are infused with banana sweetness and a hint of vanilla, making them a perfect holiday treat. They’re an easy way to bring joy to any festive gathering, offering the perfect balance of chocolate and fruit.

Ingredients:

• 1 ripe banana, mashed
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar (or other sweetener of choice)
• 1 tsp vanilla extract
• 1 cup oat flour (or whole wheat flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips
• 1/4 tsp ground cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the banana until smooth.
3. Add the melted coconut oil, coconut sugar, and vanilla extract to the mashed banana, stirring until well combined.
4. In another bowl, whisk together the oat flour, baking powder, salt, and cinnamon (if using).
5. Add the dry ingredients to the wet ingredients, mixing until combined. Stir in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free banana chocolate chip cookies are a decadent and wholesome holiday treat. The natural sweetness of bananas pairs beautifully with the richness of chocolate chips, creating a cookie that everyone will love. Whether you serve them at a holiday party or enjoy them with a cup of coffee, these cookies will be a favorite in your holiday baking collection. They’re easy to make, dairy-free, and absolutely delicious!

Dairy-Free Banana Cinnamon Roll Casserole

This dairy-free banana cinnamon roll casserole is a comforting and indulgent holiday breakfast or dessert. With layers of soft, gooey cinnamon rolls and ripe bananas, this casserole offers the perfect combination of sweet, cinnamon-spiced flavor and creamy banana richness. It’s a festive twist on the classic cinnamon roll, and the best part is that it’s completely dairy-free!

Ingredients:

• 1 can dairy-free cinnamon rolls (store-bought or homemade)
• 3 ripe bananas, sliced
• 1/2 cup coconut milk (or other dairy-free milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Open the can of dairy-free cinnamon rolls and separate the rolls. Cut each roll into quarters and place them in the prepared baking dish.
3. Layer the sliced bananas over the cinnamon rolls.
4. In a mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
5. Pour the milk mixture evenly over the cinnamon rolls and bananas.
6. Bake for 30-35 minutes, or until the cinnamon rolls are golden brown and cooked through.
7. Let the casserole cool for a few minutes before serving.

This dairy-free banana cinnamon roll casserole is a perfect holiday morning treat. It combines the best of both worlds with cinnamon rolls and bananas, creating a dish that’s both comforting and decadent. The rich coconut milk and maple syrup bring out the flavors beautifully, and it’s an easy, crowd-pleasing dish to share with family and friends during the holidays. Serve it warm, and you’ve got an unforgettable dairy-free holiday breakfast or dessert!

Dairy-Free Banana Pudding Parfaits

These dairy-free banana pudding parfaits are a creamy, delightful holiday dessert that’s perfect for entertaining. Layers of soft bananas, rich dairy-free vanilla pudding, and crunchy graham cracker crumbs come together in a beautiful and delicious dessert. These individual parfaits are simple to make and are sure to impress your guests with their irresistible flavor and texture.

Ingredients:

• 3 ripe bananas, sliced
• 2 cups dairy-free vanilla pudding (store-bought or homemade)
• 1 cup dairy-free whipped topping
• 1/2 cup graham cracker crumbs
• 2 tbsp maple syrup (optional, for extra sweetness)

Instructions:

1. Prepare the dairy-free vanilla pudding according to package instructions or your preferred homemade recipe.
2. In small jars or parfait glasses, layer the pudding, sliced bananas, and graham cracker crumbs.
3. Start with a layer of pudding, followed by a layer of banana slices, and then a layer of graham cracker crumbs.
4. Repeat the layers until the glass is filled, finishing with a layer of pudding on top.
5. Top each parfait with a dollop of dairy-free whipped topping and an extra sprinkle of graham cracker crumbs for garnish.
6. Optionally drizzle with a bit of maple syrup for added sweetness.
7. Chill the parfaits in the refrigerator for at least an hour before serving.

These dairy-free banana pudding parfaits are the ultimate holiday dessert for those who are avoiding dairy but still want to indulge. The creamy pudding, fresh bananas, and crunchy graham crackers create a perfect harmony of textures and flavors. These parfaits can be made ahead of time, making them an easy and impressive addition to your holiday dessert table. They’re a fun, personalized treat that everyone will enjoy, whether as a sweet ending to a holiday meal or as a festive snack!

Dairy-Free Banana Coconut Bread

This dairy-free banana coconut bread is a tropical twist on traditional banana bread, incorporating sweet coconut flakes to enhance its flavor and texture. Moist and fluffy, this bread is infused with the natural sweetness of ripe bananas and the richness of coconut, making it the perfect treat for any holiday brunch or gathering. It’s a great way to bring a little extra joy to the season, with every bite bursting with flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup dairy-free milk (almond or coconut milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, coconut sugar, and vanilla extract to the mashed bananas. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, alternating with dairy-free milk. Mix until combined.
6. Fold in the shredded coconut until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free banana coconut bread is a deliciously tropical treat that adds a unique twist to your holiday baking. The coconut flavor complements the sweetness of the bananas perfectly, creating a loaf that’s not only dairy-free but full of rich, comforting flavors. Serve it for breakfast, dessert, or as a snack, and watch it disappear quickly! This bread is a simple, yet delightful way to celebrate the holiday season with a little extra flair.

Dairy-Free Banana Chocolate Chip Pancakes

These dairy-free banana chocolate chip pancakes are a festive and indulgent breakfast perfect for the holiday season. The sweet bananas and melty dairy-free chocolate chips add rich flavor to the fluffy pancakes, while the warm spices like cinnamon make each bite feel like a holiday celebration. These pancakes are easy to make and are a great way to start the day with a delicious dairy-free twist.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup dairy-free milk (almond or oat milk)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips
• 1 tbsp coconut oil (for greasing the pan)

Instructions:

1. In a medium bowl, mash the bananas until smooth.
2. Add the dairy-free milk and vanilla extract to the mashed bananas and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the dairy-free chocolate chips.
6. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side for another 1-2 minutes, or until golden brown.
8. Serve with maple syrup and extra banana slices, if desired.

These dairy-free banana chocolate chip pancakes are a wonderful treat for breakfast or brunch during the holiday season. They’re fluffy, flavorful, and the combination of banana and chocolate will delight both kids and adults. They can be easily customized with toppings like fresh fruit or dairy-free whipped cream, making them the perfect holiday breakfast for a cozy morning. These pancakes are sure to become a favorite in your holiday brunch rotation!

Dairy-Free Banana Almond Flour Muffins

These banana almond flour muffins are a healthy, gluten-free, and dairy-free treat that’s perfect for the holidays. The almond flour creates a moist and tender texture, while the ripe bananas provide natural sweetness. These muffins are packed with wholesome ingredients, making them a great option for a nutritious breakfast or snack during the busy holiday season.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, maple syrup, coconut oil, and vanilla extract to the mashed bananas, and stir until well combined.
4. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. If desired, fold in the dairy-free chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free banana almond flour muffins are a nutritious and delicious holiday treat that everyone can enjoy. With their tender crumb and natural sweetness from the bananas and maple syrup, they’re the perfect snack or breakfast option. Plus, they’re gluten-free, making them suitable for a variety of dietary needs. Whether you enjoy them for breakfast or as an afternoon snack, these muffins are sure to be a hit during the holiday season!

Dairy-Free Banana Cranberry Bread

This dairy-free banana cranberry bread is a festive and flavorful loaf that combines the sweetness of ripe bananas with the tartness of fresh cranberries. The bananas keep the bread moist, while the cranberries provide a burst of holiday flavor in every bite. This bread is perfect for holiday gatherings, gift-giving, or simply enjoying with a cup of coffee during the holiday season.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups fresh cranberries (or frozen)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas, stirring until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the cranberries and walnuts (if using).
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free banana cranberry bread is a perfect holiday treat that combines seasonal flavors with a wholesome twist. The sweet bananas and tart cranberries complement each other beautifully, and the coconut oil adds a richness that makes this bread melt in your mouth. Whether enjoyed as a breakfast, dessert, or snack, this banana cranberry bread is sure to become a holiday favorite that everyone can enjoy, no matter their dietary preferences!

Dairy-Free Banana Nut Bread

This dairy-free banana nut bread is a simple, classic holiday treat with the perfect balance of sweetness and texture. The ripe bananas bring moisture and natural sweetness, while the crunchy walnuts add a delightful bite. This bread is easy to prepare and is a great way to use up overripe bananas while creating a comforting treat that everyone will love, especially during the holiday season.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts (or any nut of choice)
• 1/4 cup dairy-free milk (optional for extra moisture)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas, and mix until well 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, mixing until just combined. If the batter seems too thick, add dairy-free milk to reach your desired consistency.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana nut bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free banana nut bread is a timeless classic that’s perfect for any holiday celebration. The rich banana flavor and crunchy walnuts make each slice deliciously satisfying. It’s an easy-to-make bread that can be served as breakfast, dessert, or a holiday snack. The natural sweetness from the bananas and maple syrup, paired with the nutty crunch, makes this bread a favorite in any household. Enjoy it fresh out of the oven or toasted with a bit of dairy-free butter for an extra treat!

Dairy-Free Banana Oatmeal Cookies

These dairy-free banana oatmeal cookies are a chewy, wholesome treat that combines the rich flavors of ripe bananas and oats with the natural sweetness of maple syrup. With the addition of walnuts and a hint of cinnamon, these cookies make for a festive, guilt-free dessert or snack that can be enjoyed all holiday season long. They are also a great way to use up ripe bananas, and they freeze well for later enjoyment!

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups rolled oats (gluten-free if needed)
• 1/4 cup maple syrup or agave syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins or dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the maple syrup, coconut oil, cinnamon, and vanilla extract to the mashed bananas and mix until well combined.
4. Stir in the oats, salt, walnuts, and raisins or chocolate chips (if using).
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana oatmeal cookies are the perfect balance of soft and chewy, with just the right amount of sweetness and spice. They make a fantastic holiday snack, and the combination of bananas, oats, and walnuts provides a wholesome yet indulgent treat. Whether you’re hosting a holiday party or looking for a simple snack to enjoy with a cup of tea, these cookies will surely be a crowd-pleaser. They can be stored in an airtight container for up to a week or frozen for later enjoyment.

Dairy-Free Banana Smoothie Bowl

This dairy-free banana smoothie bowl is a refreshing and healthy holiday treat that can be enjoyed for breakfast or dessert. With its creamy texture, the smoothie base made from frozen bananas and dairy-free milk creates a delicious canvas for toppings like granola, coconut flakes, and fresh fruit. This smoothie bowl is customizable and perfect for starting the day with a burst of nutrients or serving as a light, indulgent dessert.

Ingredients:

• 2 ripe bananas, frozen
• 1/2 cup dairy-free milk (almond, oat, or coconut milk)
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• Toppings: granola, fresh berries, coconut flakes, chia seeds, or sliced bananas

Instructions:

1. Add the frozen bananas, dairy-free milk, vanilla extract, and cinnamon (if using) to a blender.
2. Blend on high until smooth and creamy, scraping down the sides as needed.
3. Pour the smoothie mixture into a bowl.
4. Top with your favorite toppings, such as granola, fresh berries, coconut flakes, chia seeds, or sliced bananas.
5. Serve immediately and enjoy!

This dairy-free banana smoothie bowl is a fun and healthy way to indulge during the holiday season. It’s light, refreshing, and packed with vitamins, making it a perfect start to the day or a guilt-free dessert. With endless topping options, you can customize the smoothie bowl to suit your preferences, making it as festive as you like. Whether you’re looking for something quick and nutritious or want to enjoy a colorful, creative dish, this smoothie bowl is the way to go!

Dairy-Free Banana Chia Pudding

This dairy-free banana chia pudding is a creamy, nutritious treat that can be enjoyed for breakfast, dessert, or as a snack. The combination of mashed ripe bananas and chia seeds creates a rich and satisfying texture. Sweetened naturally with maple syrup, this chia pudding is a great way to incorporate healthy fats and fiber into your holiday meals. It’s also incredibly easy to make and can be prepared the night before, making it a convenient option for busy mornings.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup coconut milk (or any dairy-free milk)
• 1/4 cup chia seeds
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings: sliced bananas, granola, nuts, or berries

Instructions:

1. In a large bowl, mash the ripe bananas until smooth.
2. Add the coconut milk, maple syrup, vanilla extract, and a pinch of salt to the mashed bananas. Stir to combine.
3. Stir in the chia seeds, ensuring they are evenly distributed throughout the mixture.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to expand and the pudding to thicken.
5. When ready to serve, stir the pudding again to break up any clumps. Add more dairy-free milk if you prefer a thinner consistency.
6. Top with your favorite toppings, such as sliced bananas, granola, nuts, or fresh berries.

This dairy-free banana chia pudding is a delicious, nutrient-packed treat that works wonderfully for a holiday breakfast or as a dessert. The chia seeds provide a good source of fiber, omega-3s, and protein, making this pudding a healthy option for anyone following a plant-based or dairy-free diet. The banana adds natural sweetness, while the creamy coconut milk enriches the texture. This easy-to-make pudding is both versatile and customizable, so you can get creative with the toppings, making it a festive and fun addition to your holiday meals!

Dairy-Free Banana Coconut Cake

This dairy-free banana coconut cake is a moist, tropical-flavored dessert that’s perfect for holiday gatherings. The bananas provide natural sweetness and moisture, while the coconut milk and shredded coconut add a rich, tropical flair. This cake is soft, fluffy, and the coconut flavor pairs wonderfully with the banana, creating a truly decadent yet dairy-free treat that everyone can enjoy.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut (unsweetened)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/2 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, salt, and cinnamon.
4. Add the coconut oil, coconut milk, maple syrup (or coconut sugar), and vanilla extract to the mashed bananas, and mix until well combined.
5. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free banana coconut cake is a tropical-inspired dessert that brings a bit of sunshine to any holiday celebration. The banana provides natural sweetness, while the coconut adds a rich, tropical flavor. This cake is not only dairy-free but also incredibly moist and satisfying, making it a great option for a festive dessert that everyone can enjoy. You can top it with a sprinkle of shredded coconut or a dollop of dairy-free whipped cream for an extra special touch, making it the perfect treat for any holiday table.

Dairy-Free Banana Berry Crisp

This dairy-free banana berry crisp is a warm and comforting dessert that combines ripe bananas and fresh berries, topped with a crispy, oat-filled crumble. The sweetness of the bananas and berries is perfectly balanced with the crunchy, golden topping. This dessert is ideal for a cozy holiday evening and can be served warm with a scoop of dairy-free ice cream or whipped cream for a decadent treat.

Ingredients:

• 2 ripe bananas, sliced
• 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
• 1 tbsp maple syrup
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 cup rolled oats (gluten-free if needed)
• 1/4 cup almond flour
• 1/4 cup coconut sugar or brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup coconut oil, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish (about 8×8 inches).
2. In a large bowl, combine the sliced bananas, mixed berries, maple syrup, lemon juice, and vanilla extract. Toss until the fruit is well coated, then transfer to the prepared baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.
4. Stir in the melted coconut oil until the mixture is crumbly and well combined.
5. Sprinkle the oat topping evenly over the banana and berry mixture.
6. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
7. Allow the crisp to cool for a few minutes before serving.

This dairy-free banana berry crisp is a delightful dessert that perfectly blends the sweetness of ripe bananas with the tartness of fresh berries. The oat crumble topping adds a satisfying crunch, making each bite a balance of textures. It’s a perfect holiday treat to share with friends and family, especially when served warm with a scoop of dairy-free ice cream or whipped coconut cream. This simple yet comforting dessert will be a hit at any gathering and is sure to become a staple for your holiday baking.

Note: More recipes are coming soon!