28+ Delicious Dairy-Free Banana Dessert Recipes You Need to Try

Bananas are not only one of the most versatile fruits, but they also make a perfect base for a variety of delicious desserts.

For those who follow a dairy-free lifestyle, or simply prefer plant-based sweets, bananas provide the ideal solution—creamy, sweet, and full of flavor.

Whether you’re avoiding dairy due to lactose intolerance, allergies, or dietary preferences, these 28+ dairy-free banana dessert recipes will give you endless inspiration for satisfying your sweet tooth.

From creamy banana puddings to chewy cookies, decadent cakes, and frozen treats, this list includes a wide range of recipes that can be enjoyed by anyone—no dairy needed!

You’ll find easy-to-make options that require minimal ingredients, along with more indulgent creations to impress your guests.

Perfect for casual snacks, family gatherings, or even special occasions, these dairy-free banana desserts are guaranteed to leave you craving more.

28+ Delicious Dairy-Free Banana Dessert Recipes You Need to Try

There’s no shortage of ways to enjoy the sweet, creamy goodness of bananas in a dairy-free form.

With these 28+ dairy-free banana dessert recipes, you can indulge in treats that are not only delicious but also allergy-friendly and plant-based.

Whether you’re baking a banana bread, blending a smoothie, or freezing some banana bites, there’s a dessert here for every craving and occasion.

These recipes prove that you don’t need dairy to create mouthwatering sweets.

So go ahead—try out these delightful treats and enjoy the guilt-free pleasure of banana-based desserts that everyone can enjoy!

Dairy-Free Banana Bread Pudding

This dairy-free banana bread pudding is a warm, comforting dessert made with ripe bananas, dairy-free milk, and a touch of cinnamon. It’s perfect for using up leftover bread, creating a delightful and indulgent dessert that’s also vegan-friendly. The bananas add natural sweetness, while the spices enhance the rich flavor of the pudding, making it a perfect treat for any occasion.

Ingredients:

• 4 cups of dairy-free bread (like sourdough or whole grain)
• 3 ripe bananas, mashed
• 2 cups of almond milk (or any dairy-free milk of your choice)
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Tear the bread into bite-sized pieces and place it in a greased baking dish.
3. In a mixing bowl, whisk together the mashed bananas, almond milk, maple syrup, cinnamon, vanilla extract, and salt.
4. Pour the banana mixture over the bread pieces and stir to ensure the bread absorbs the liquid evenly.
5. Sprinkle the top with dairy-free chocolate chips, if desired.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
7. Let the pudding cool slightly before serving.

This dairy-free banana bread pudding is an incredibly versatile dessert that can be made with any dairy-free milk and your choice of bread. The natural sweetness from the bananas and the warm spices create a cozy, comforting dessert perfect for fall or any time of the year. Whether you enjoy it warm with a scoop of dairy-free ice cream or cold as a leftover treat, it’s sure to be a hit with everyone.

Dairy-Free Banana Chocolate Chip Muffins

These dairy-free banana chocolate chip muffins are light, moist, and packed with the irresistible combination of ripe bananas and rich chocolate chips. Made with simple ingredients like oats and coconut oil, these muffins are a healthier alternative to traditional banana bread, offering a perfect balance of sweetness and texture. Great for breakfast or as an afternoon snack, these muffins will satisfy your sweet tooth while being completely dairy-free.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, applesauce, coconut oil, maple syrup, and vanilla extract.
3. In another bowl, whisk together the oat flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Gently fold in the dairy-free chocolate chips.
6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free banana chocolate chip muffins are the ideal way to start your day or enjoy a snack. They are soft, fluffy, and full of flavor, with the bananas and chocolate chips making each bite pure bliss. Since they are free of dairy, they’re suitable for people with dietary restrictions, and their healthy ingredients make them a guilt-free treat. Make a batch ahead of time to have on hand for busy mornings or to share with friends and family.

Dairy-Free Banana Coconut Popsicles

These dairy-free banana coconut popsicles are a refreshing and healthy dessert that combines the creamy texture of bananas with the tropical flavor of coconut milk. With just a few simple ingredients, these popsicles are perfect for hot summer days or whenever you’re craving something cold and sweet. They are vegan, naturally sweetened, and a fun way to enjoy a frozen treat without any dairy.

Ingredients:

• 2 ripe bananas, sliced
• 1 cup full-fat coconut milk
• 1 tbsp maple syrup or honey (optional, depending on sweetness preference)
• 1/2 tsp vanilla extract
• 1/4 cup shredded coconut (optional)

Instructions:

1. Place the banana slices, coconut milk, maple syrup, and vanilla extract in a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
4. If desired, sprinkle the shredded coconut into the molds before filling with the banana mixture for added texture.
5. Insert sticks into the molds and freeze for at least 4 hours or until solid.
6. To release the popsicles, run warm water over the outside of the molds for a few seconds.

These dairy-free banana coconut popsicles are a light and delicious way to cool down and satisfy your sweet tooth. The creamy banana base, combined with the richness of coconut milk, creates a tropical, dairy-free dessert that is perfect for any occasion. You can customize the popsicles by adding other fruits or nuts to the mixture, making them your own unique creation. These popsicles are not only tasty but also a healthy alternative to store-bought frozen treats.

Dairy-Free Banana Coconut Cake

This dairy-free banana coconut cake is a moist, fluffy dessert that combines the natural sweetness of ripe bananas with the tropical flavor of coconut. Made without any dairy, it’s perfect for anyone with lactose intolerance or those following a plant-based diet. The cake is beautifully light, while the coconut frosting adds a rich and creamy texture that pairs perfectly with the bananas. Whether served at a birthday party or as an afternoon snack, this cake is sure to be a crowd-pleaser.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup canned coconut milk (full-fat)
• 1/2 cup shredded coconut (for the cake batter)

For the Frosting:

• 1/2 cup canned coconut milk (full-fat)
• 1/4 cup coconut oil, melted
• 1 1/2 cups powdered sugar
• 1/2 cup shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a separate bowl, combine the mashed bananas, coconut oil, maple syrup, vanilla extract, and coconut milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded coconut.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, make the frosting by whisking together the coconut milk, coconut oil, and powdered sugar until smooth and creamy.
7. Once the cake has cooled, frost it with the coconut frosting and sprinkle with shredded coconut for decoration.

This dairy-free banana coconut cake is the epitome of tropical indulgence. The light, airy cake paired with the rich, coconutty frosting makes for a dessert that feels indulgent but is completely dairy-free. Perfect for those following a vegan or lactose-free diet, this cake is versatile enough to serve at a variety of gatherings or simply enjoy as a personal treat. Its natural sweetness from the bananas and the creamy texture of the coconut frosting will leave everyone craving more.

Dairy-Free Banana Peanut Butter Ice Cream

This dairy-free banana peanut butter ice cream is the perfect guilt-free indulgence, combining the creamy texture of frozen bananas with the rich, savory flavor of peanut butter. It’s made without any dairy and only requires a few simple ingredients, making it a quick and easy homemade dessert. This ice cream is naturally sweetened with bananas and has the added bonus of being completely vegan. It’s the ideal frozen treat for a hot day or when you’re in the mood for something refreshing and creamy.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1/4 cup natural peanut butter (smooth or crunchy)
• 1/4 cup almond milk (or any dairy-free milk)
• 1 tbsp maple syrup (optional, for extra sweetness)

Instructions:

1. Place the frozen banana slices in a high-speed blender or food processor.
2. Add the peanut butter, almond milk, and maple syrup (if using).
3. Blend on high until the mixture becomes smooth and creamy, scraping down the sides as needed.
4. If the mixture is too thick, add more almond milk a tablespoon at a time until it reaches a creamy consistency.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
6. Scoop and serve, topping with additional peanut butter or crushed peanuts if desired.

This dairy-free banana peanut butter ice cream is a creamy, satisfying treat that you can enjoy without the worry of dairy. The combination of sweet bananas and salty peanut butter offers the perfect balance of flavors, while the smooth texture makes it feel just like traditional ice cream. Since it’s made with just a few wholesome ingredients, it’s a healthier alternative to store-bought versions, and it’s sure to be a hit with anyone who loves peanut butter. The best part? You can make it at home in just a few minutes!

Dairy-Free Banana Oatmeal Cookies

These dairy-free banana oatmeal cookies are chewy, flavorful, and packed with wholesome ingredients. The combination of ripe bananas and oats provides a delicious, soft texture, while cinnamon adds a warm, comforting spice. These cookies are naturally sweetened and are a great snack for those following a dairy-free or vegan lifestyle. They can be enjoyed for breakfast or as a midday treat, offering a healthy, indulgent dessert option.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups rolled oats
• 1/4 cup almond butter (or any nut butter)
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 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 ripe bananas until smooth.
3. Add the almond butter, maple syrup, cinnamon, vanilla extract, and salt to the bananas and stir to combine.
4. Stir in the oats until the mixture is fully mixed. If desired, fold in raisins or dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each cookie slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These dairy-free banana oatmeal cookies are not only delicious but also a healthier alternative to traditional cookies. With their chewy texture and naturally sweet bananas, they make the perfect snack that’s both satisfying and nourishing. Whether you enjoy them as a quick breakfast or as an after-school treat, these cookies are a great way to indulge without any dairy. With simple ingredients and easy preparation, you’ll want to keep these cookies on hand at all times!

Dairy-Free Banana Cream Pie

This dairy-free banana cream pie is a smooth, indulgent dessert made with a rich coconut milk-based custard, ripe bananas, and a buttery, crunchy graham cracker crust. With its layers of creamy custard and fresh banana slices, this pie is the ultimate comfort food, offering a luxurious dessert without the use of dairy. It’s perfect for anyone looking for a creamy, dreamy pie that’s completely plant-based, yet still rich and satisfying.

Ingredients:

• 1 pre-made graham cracker crust (ensure it’s dairy-free)
• 2 ripe bananas, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• Dairy-free whipped cream (optional, for topping)

Instructions:

1. In a medium saucepan, whisk together the coconut milk, maple syrup, cornstarch, vanilla extract, salt, and cinnamon (if using). Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Remove the saucepan from the heat and allow the custard to cool for a few minutes.
3. Slice the bananas and layer them at the bottom of the graham cracker crust.
4. Pour the cooled custard over the bananas, smoothing it out to cover the entire pie.
5. Refrigerate the pie for at least 2-3 hours, or until the custard is firm.
6. Before serving, top the pie with dairy-free whipped cream, if desired.

This dairy-free banana cream pie is a show-stopping dessert that’s sure to please everyone, regardless of dietary restrictions. The smooth, creamy coconut custard pairs perfectly with the fresh banana slices, and the graham cracker crust adds a nice, crunchy texture. Whether you’re preparing it for a family gathering or a special occasion, this pie will be the highlight of the dessert table. It’s rich, creamy, and decadent, yet completely dairy-free, making it a great option for anyone avoiding dairy.

Dairy-Free Banana Chia Pudding

This dairy-free banana chia pudding is a light and nutritious dessert that combines the natural sweetness of bananas with the thick, creamy texture of chia seeds. Made with almond milk and maple syrup, this pudding is not only dairy-free but also packed with healthy fats, fiber, and protein. It’s an ideal dessert or snack for anyone looking for something simple yet satisfying, offering a creamy texture with a boost of nutrients in every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup chia seeds
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional)

Instructions:

1. In a medium bowl, combine the mashed bananas, almond milk, maple syrup, vanilla extract, and cinnamon.
2. Stir in the chia seeds and mix until well combined.
3. Cover the bowl and refrigerate the mixture for at least 2 hours, or preferably overnight, so the chia seeds can absorb the liquid and thicken the pudding.
4. Once the pudding has thickened, stir it again to ensure even consistency.
5. Serve chilled, and optionally top with sliced bananas, nuts, or dairy-free granola.

This dairy-free banana chia pudding is a simple, healthy dessert that can be enjoyed at any time of the day. The chia seeds provide a boost of omega-3s and fiber, while the bananas add natural sweetness and creaminess. Whether served for breakfast, as an afternoon snack, or as a dessert, it’s a refreshing and nutritious option that’s quick to prepare. The best part is that it can be customized with toppings of your choice, making it as decadent or as simple as you like.

Dairy-Free Banana Walnut Bread

This dairy-free banana walnut bread is a delicious, moist loaf filled with the sweet flavor of ripe bananas and crunchy walnuts. The natural sweetness from the bananas means that you don’t need to add much sugar, and the addition of walnuts adds a nutty crunch that complements the soft, moist texture of the bread. This bread is perfect for breakfast, a snack, or even as a dessert, offering a healthier take on the classic banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas and mix well.
4. In a separate bowl, combine the whole wheat flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free banana walnut bread is a comforting and satisfying treat that’s perfect for any time of day. The moist, dense texture of the bread paired with the crunchy walnuts creates a perfect balance of flavors. The use of coconut oil and maple syrup adds a subtle richness while keeping the bread dairy-free. Whether enjoyed with a cup of coffee or as an afternoon snack, this bread is a great way to use up overripe bananas and enjoy a wholesome, homemade dessert.

Dairy-Free Banana Chocolate Chip Muffins

These dairy-free banana chocolate chip muffins are a delightful treat, combining the natural sweetness of ripe bananas with the rich, melty goodness of dairy-free chocolate chips. Perfect for breakfast or as a snack, these muffins are soft, moist, and full of flavor. They’re made with simple ingredients like whole wheat flour, maple syrup, and coconut oil, ensuring a wholesome and satisfying bite. These muffins are sure to please everyone, even those who aren’t following a dairy-free diet.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup dairy-free chocolate chips
• 1/4 cup almond milk (or any 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 bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the bananas, and stir to combine.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients, alternating with the almond milk, and stir until just combined.
6. Fold in the dairy-free chocolate chips.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These dairy-free banana chocolate chip muffins are the perfect balance of sweet, rich, and satisfying. The ripe bananas give the muffins natural sweetness and moisture, while the dairy-free chocolate chips add a touch of indulgence. Whether you’re preparing them for a morning treat or a snack on the go, these muffins are easy to make and even easier to enjoy. They’re a great way to use up overripe bananas while keeping the recipe plant-based and free of dairy.

Dairy-Free Banana Almond Butter Bars

These dairy-free banana almond butter bars are a healthy yet indulgent snack, perfect for anyone craving a naturally sweet treat. With a base of ripe bananas, almond butter, and oats, these bars are packed with protein and fiber. The addition of maple syrup gives them just the right amount of sweetness, making them a satisfying and energizing option for breakfast or a post-workout snack. These bars are easy to make and require only a few ingredients.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the almond butter, maple syrup, and vanilla extract to the bananas and mix well.
4. Stir in the rolled oats, salt, and cinnamon, then fold in the chocolate chips (if using).
5. Pour the batter into the prepared baking pan and press it down evenly.
6. Bake for 20-25 minutes or until the bars are golden brown and firm to the touch.
7. Allow the bars to cool completely before slicing into squares.

These dairy-free banana almond butter bars are a wholesome, protein-packed snack that’s perfect for busy days. The natural sweetness of the bananas and maple syrup, combined with the richness of almond butter, creates a satisfying and energizing treat. Whether you’re looking for a quick breakfast or a post-workout snack, these bars are an easy and healthy option. They’re delicious on their own or paired with a cup of dairy-free milk for a more substantial treat.

Dairy-Free Banana Pudding

This dairy-free banana pudding is a creamy, comforting dessert that’s both indulgent and plant-based. Using coconut milk as a base, it has a rich, smooth texture without any dairy. The banana flavor shines through in every spoonful, while the layers of vanilla wafers add a satisfying crunch. This dessert is simple to make and perfect for any occasion, offering a delicious, dairy-free alternative to the classic banana pudding.

Ingredients:

• 2 ripe bananas, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup dairy-free vanilla wafer cookies

Instructions:

1. In a medium saucepan, whisk together the coconut milk, maple syrup, cornstarch, vanilla extract, and salt.
2. Cook the mixture over medium heat, stirring constantly until it thickens (about 5-7 minutes).
3. Once thickened, remove the saucepan from the heat and allow it to cool for a few minutes.
4. In serving cups or a large dish, layer the bottom with vanilla wafer cookies.
5. Top with a layer of banana slices, then pour some of the coconut pudding over the bananas.
6. Repeat the layers, ending with a layer of pudding on top.
7. Chill the pudding in the refrigerator for at least 2 hours or until set.
8. Garnish with additional banana slices and crushed vanilla wafers before serving.

This dairy-free banana pudding is a rich, indulgent dessert that’s perfect for anyone looking to enjoy a classic without the dairy. The creamy coconut pudding pairs perfectly with the sweet bananas and crunchy vanilla wafers, creating a delicious combination of textures and flavors. Whether served at a family gathering or as an everyday treat, this banana pudding will satisfy your cravings and offer a comforting dessert that’s entirely dairy-free. It’s easy to make, and its rich flavor will have everyone asking for seconds.

Dairy-Free Banana Coconut Popsicles

These dairy-free banana coconut popsicles are a refreshing and creamy treat perfect for hot summer days. Made with simple ingredients like ripe bananas, coconut milk, and a hint of vanilla, they offer a smooth, tropical flavor without any dairy. The bananas provide natural sweetness, while the coconut milk adds a rich creaminess, creating a popsicle that’s both satisfying and healthy. These popsicles are easy to make and can be customized with your favorite mix-ins, such as shredded coconut or chocolate chips.

Ingredients:

• 2 ripe bananas, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp maple syrup (optional, for extra sweetness)
• 1 tsp vanilla extract
• Shredded coconut (optional, for garnish)

Instructions:

1. In a blender, combine the sliced bananas, coconut milk, maple syrup, and vanilla extract.
2. Blend until smooth and creamy.
3. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
4. Insert sticks into each mold and freeze for at least 4 hours, or until completely frozen.
5. To release the popsicles, run warm water over the outside of the molds for a few seconds.
6. Optionally, roll the popsicles in shredded coconut before serving for extra flavor and texture.

These dairy-free banana coconut popsicles are a tropical and refreshing treat that’s perfect for cooling off in the summer heat. The combination of creamy coconut milk and naturally sweet bananas creates a smooth, delicious popsicle that will satisfy your cravings without any dairy. They’re simple to make, and the addition of shredded coconut on the outside adds an extra crunch and flavor that takes these popsicles to the next level. Whether you enjoy them as an after-dinner dessert or as a mid-day snack, these popsicles are sure to be a hit with everyone.

Dairy-Free Banana Oatmeal Cookies

These dairy-free banana oatmeal cookies are soft, chewy, and naturally sweetened with ripe bananas and a touch of maple syrup. They’re packed with wholesome ingredients like oats, flax seeds, and coconut oil, making them a healthier option for a treat or snack. The bananas provide moisture, while the oats create a hearty texture. These cookies are easy to make, and with their wholesome ingredients, they can even be enjoyed for breakfast or as an energy-boosting snack throughout the day.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups rolled oats
• 1/4 cup ground flaxseed
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 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 ripe bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the bananas and mix well.
4. Stir in the rolled oats, ground flaxseed, cinnamon, and salt until combined.
5. Fold in the raisins or dairy-free chocolate chips, if using.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are golden brown on the edges.
8. 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 a delicious and wholesome treat that combines the natural sweetness of bananas with the hearty texture of oats. The added flaxseeds provide a boost of fiber and omega-3s, making these cookies both nutritious and satisfying. Perfect for breakfast, an afternoon snack, or a light dessert, they’re easy to make and free from dairy. The chewy texture and warm cinnamon flavor make them irresistible, and the option to add raisins or dairy-free chocolate chips offers extra versatility. Enjoy these guilt-free cookies whenever you’re in need of a quick and tasty snack.

Dairy-Free Banana Smoothie Bowl

This dairy-free banana smoothie bowl is a vibrant, creamy treat that’s both refreshing and packed with nutrients. Made with frozen bananas, almond milk, and a hint of vanilla, it has a thick, ice-cream-like texture that’s perfect for a satisfying breakfast or dessert. You can top it with a variety of fun toppings, such as granola, seeds, and fresh fruit, to add texture and extra flavor. It’s a delicious and healthy way to enjoy bananas while keeping everything dairy-free.

Ingredients:

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

Instructions:

1. In a blender, combine the frozen bananas, almond milk, vanilla extract, and cinnamon (if using).
2. Blend until smooth and thick, scraping down the sides as needed. Add more almond milk if the mixture is too thick to blend.
3. Pour the smoothie mixture into a bowl.
4. Top with your favorite toppings, such as granola, chia seeds, fresh berries, or coconut flakes.
5. Serve immediately and enjoy with a spoon.

This dairy-free banana smoothie bowl is a fun and customizable dessert or breakfast that’s packed with nutrients and natural sweetness. The frozen bananas create a thick, creamy base that mimics ice cream, and the addition of almond milk ensures a smooth texture without the need for dairy. Topping it with granola, fresh berries, or nuts adds texture and flavor, making it even more satisfying. Whether you enjoy it as a morning pick-me-up or a light dessert, this smoothie bowl is a refreshing, healthy option that’s quick to prepare and utterly delicious.

Dairy-Free Banana Chia Pudding

This dairy-free banana chia pudding is a creamy, nutrient-packed dessert or breakfast that is easy to prepare and full of flavor. Made with ripe bananas, chia seeds, and coconut milk, it’s naturally sweetened and loaded with healthy fats, fiber, and antioxidants. The chia seeds create a thick, pudding-like texture when combined with the liquid, and the banana adds natural sweetness and creaminess. It’s a satisfying, guilt-free treat that can be enjoyed any time of the day.

Ingredients:

• 2 ripe bananas, mashed
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp chia seeds
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• Fresh fruit or granola for topping (optional)

Instructions:

1. In a large bowl, mash the ripe bananas until smooth.
2. Add the coconut milk, chia seeds, maple syrup (if using), and vanilla extract to the bananas and stir until well combined.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Once set, stir the pudding to make sure it’s smooth and creamy.
5. Serve the pudding in individual bowls and top with fresh fruit, granola, or any other desired toppings.
6. Enjoy as a breakfast, dessert, or snack.

This dairy-free banana chia pudding is the perfect combination of creamy and satisfying. The chia seeds not only help to thicken the pudding but also provide a nutritional boost, making this a healthy, filling treat. The banana adds natural sweetness, and the coconut milk brings richness without the need for dairy. This easy-to-make dessert is perfect for meal prep and can be topped with a variety of delicious additions like fresh berries or crunchy granola. Whether you enjoy it for breakfast or as a dessert, this chia pudding is a delicious and wholesome choice.

Dairy-Free Banana Chocolate Chip Muffins (Vegan)

These dairy-free banana chocolate chip muffins are a great option for anyone craving a sweet, indulgent snack without any dairy. With ripe bananas, dairy-free chocolate chips, and a hint of vanilla, these muffins are moist, flavorful, and perfectly sweet. The muffins are made with plant-based ingredients, making them vegan-friendly. Ideal for breakfast or as an afternoon snack, they’re easy to prepare and sure to be a hit with both kids and adults.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the bananas and mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the dairy-free chocolate chips.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free banana chocolate chip muffins are a fantastic way to use up overripe bananas while making a delicious and indulgent treat. The combination of ripe bananas and dairy-free chocolate chips makes these muffins naturally sweet, while the coconut oil adds moisture. They are easy to prepare and perfect for a quick breakfast, snack, or dessert. The muffins are light, fluffy, and a great option for anyone looking for a dairy-free and vegan-friendly baked good that doesn’t compromise on flavor.

Dairy-Free Banana Almond Butter Energy Bites

These dairy-free banana almond butter energy bites are a quick, healthy snack packed with protein and natural sweetness. Made with just a few ingredients like mashed bananas, almond butter, oats, and a hint of cinnamon, these energy bites are perfect for a mid-day snack or post-workout treat. They’re no-bake, making them quick and easy to prepare. The bananas provide a natural sweetness, while the almond butter adds richness and protein, keeping you full and satisfied.

Ingredients:

• 1 ripe banana, mashed
• 1/4 cup almond butter
• 1/2 cup rolled oats
• 1 tbsp chia seeds (optional)
• 1/2 tsp cinnamon
• 1 tbsp maple syrup (optional)
• Pinch of salt

Instructions:

1. In a large bowl, mash the ripe banana until smooth.
2. Add the almond butter, oats, chia seeds (if using), cinnamon, maple syrup (if using), and a pinch of salt to the mashed banana and mix until well combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy bites on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to set.
6. Store the energy bites in an airtight container in the fridge for up to 1 week.

These dairy-free banana almond butter energy bites are a perfect on-the-go snack or quick energy boost. The combination of oats, almond butter, and bananas makes them filling and nutritious, while the cinnamon adds a cozy touch. These bites are naturally sweetened, and they provide a great balance of protein, healthy fats, and fiber. Whether you’re looking for a pre-workout snack or a quick treat to get through the afternoon, these energy bites are the ideal healthy option. Plus, they’re simple to make and incredibly satisfying.

Dairy-Free Banana Bread with Walnuts

This dairy-free banana bread with walnuts is a perfect balance of sweetness and crunch. The ripe bananas bring natural moisture and sweetness to the bread, while the walnuts add a delightful texture and a nutty flavor. Using plant-based ingredients like coconut oil instead of butter, this banana bread is light, moist, and perfect for breakfast or an afternoon snack. It’s easy to prepare and sure to become a family favorite, especially when paired with a cup of coffee or tea.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch 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 well.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free banana bread with walnuts is a flavorful, comforting treat that can be enjoyed at any time of day. The bananas add a natural sweetness, and the walnuts provide a satisfying crunch, making each bite a delightful experience. The coconut oil makes the bread soft and moist, while the hint of cinnamon adds a cozy touch. It’s perfect for breakfast, as a snack, or even as a light dessert. This banana bread is simple to make and doesn’t require any fancy ingredients, yet it’s incredibly delicious and satisfying.

Dairy-Free Banana Peanut Butter Smoothie

This dairy-free banana peanut butter smoothie is a creamy and indulgent treat that combines the natural sweetness of bananas with the rich flavor of peanut butter. The banana provides a smooth texture, while the peanut butter adds a nutty depth of flavor. This smoothie is perfect for a quick breakfast or post-workout snack, as it’s packed with protein, healthy fats, and fiber. It’s easy to make and can be customized with your favorite dairy-free milk or extra add-ins like chia seeds or a scoop of protein powder.

Ingredients:

• 1 ripe banana, frozen
• 2 tbsp peanut butter (or any nut butter)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tbsp maple syrup (optional)
• 1/2 tsp vanilla extract
• Ice cubes (optional, for a thicker smoothie)

Instructions:

1. Add the frozen banana, peanut butter, almond milk, maple syrup (if using), and vanilla extract to a blender.
2. Blend until smooth and creamy, adding more almond milk if needed to reach the desired consistency.
3. If you prefer a thicker smoothie, add ice cubes and blend again.
4. Pour into a glass and enjoy immediately.

This dairy-free banana peanut butter smoothie is a deliciously creamy and nutritious option for breakfast or an afternoon pick-me-up. The banana and peanut butter create a smooth, satisfying base, while the almond milk keeps the smoothie light and dairy-free. The added maple syrup gives a touch of sweetness, and the vanilla extract enhances the flavors. This smoothie is not only tasty but also packed with protein and healthy fats, making it an energizing and filling treat. It’s a perfect choice for those looking for a quick, wholesome snack.

Dairy-Free Banana Protein Pancakes

These dairy-free banana protein pancakes are a great way to start your day on a healthy note. Packed with protein from plant-based sources and natural sweetness from ripe bananas, these pancakes are light, fluffy, and satisfying. The banana adds moisture and flavor, while the added protein helps keep you full longer. These pancakes are perfect for breakfast or brunch and can be topped with your favorite dairy-free syrup, fresh fruit, or a drizzle of almond butter.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup plant-based protein powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a blender or food processor, combine the ripe bananas, oats, protein powder, baking powder, cinnamon, salt, almond milk, and vanilla extract.
2. Blend until smooth and well combined, adding more almond milk if needed to reach a pancake batter consistency.
3. Heat a non-stick skillet or griddle over medium heat and add a little coconut oil to grease the surface.
4. Pour about 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes on each side or until golden brown and cooked through.
6. Serve with your favorite toppings, such as fresh fruit, dairy-free syrup, or nut butter.

These dairy-free banana protein pancakes are a great option for those looking for a nutritious and filling breakfast. The combination of ripe bananas and plant-based protein powder provides both natural sweetness and a protein boost, making these pancakes a satisfying choice to start your day. The pancakes are light, fluffy, and easy to prepare, and they can be topped with a variety of delicious options. Whether you’re making them for a weekend brunch or a quick weekday breakfast, these pancakes are sure to be a hit with anyone looking for a healthier take on a classic favorite.

Note: More recipes are coming soon!