If you’re looking to forego dairy entirely or simply give the cows a little break, this recipe for dairy-free banana bread really takes the cake.
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Although bananas have been eaten since ancient times, banana bread has only been on the tip of our tongues since the Great Depression of 1929. It’s still a palate pleaser that satisfies the vegan, vegetarian, even gluten-free people in your life. For the latter, I’d recommend using gluten free 1-to-1 flour, such as Bob’s Red Mill, which contains sweet white rice flour, whole grain brown rice flour and a few other ingredients. It lends a healthier flavor than many of the other gluten-free single flours.
There’s nothing like the sweet smell of banana bread baking in the oven to warm the spirit. OOH LA LA! The only thing better is the taste of this moist, fluffy, sweet and savory treat. Spice it up with some cinnamon, or add a bit of chewy deliciousness with chopped walnuts, pecans, or cranberries, for a tasty breakfast, snack, or after-dinner treat.
Is Dairy-Free Banana Bread Healthy?
The star of this recipe – the banana – is also its healthiest ingredient. This super fruit provides a great source of vitamins B6 and C, plus essential minerals like potassium to keep nerves and heart muscles healthy. Bananas are also loaded with fiber, which helps lower your cholesterol and maintain blood sugar levels. They even contain small amounts of biotin to strengthen your hair and nails, as well as tryptophan, an amino acid used to make protein that keeps your body relaxed and mood steady.
This dairy-free version supplies more anti-inflammatory antioxidants than traditional banana bread. Although one ingredient, coconut oil, is a saturated fat, it’s mostly made up of antiviral and antibacterial lauric acid. The coconut oil also adds yummy moisture to the bread. Other substitutions, such as honey, dark chocolate pieces, or yogurt, further enhance both the health benefits and flavor.
What to do with those overripe bananas?
If you’re wondering what to do with those fragrant, overly ripe bananas sitting on your counter, look no further. The riper they are, in fact, the sweeter and easier to mash. Can’t decide what liquid to use? Any dairy-free milk will do. Coconut milk or oat milk make excellent substitutions to nuttier varieties.
You can also use unsweetened apple sauce, dairy-free yogurt or vegan butter, which is usually made from a mix of vegetable oils, such as coconut, or soybean, plus nuts and/or seeds. Feel free to use whole wheat or gluten-free flour. If you opt for chocolate chips, try a dairy-free brand, such as Enjoy Life or Hu Kitchen. Just remember not to overmix the batter to ensure a smooth consistency for perfectly fluffy, scrumptious bread.
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup light brown sugar
- 1/4 cup organic coconut sugar
- 2 large overripe bananas about 1 cup when mashed
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- A pinch of sea salt
INSTRUCTIONS
Prep
Oil a 9×5 inch loaf pan and line with parchment paper.
Heat
Preheat the oven to 325°F (165°C).
Stir
Mash bananas and mix eggs, oil, sugars and vanilla extract in a bowl.
Blend
Combine flour, baking soda, and salt in another bowl.
Cook
Merge both mixtures with a spatula and bake for 50-60 minutes.
Cool
Allow to cool for 10 minutes and then completely on a wire rack.
Slice
Slice and serve, add almond butter for extra flavor.
Devour!
FAQs & Tips
You can store dairy-free banana bread for up to 4 months in the freezer by wrapping it tightly in plastic and/or aluminum foil.
Sweeten the bread with maple syrup, date syrup or honey for an even healthier treat.
This easy-to-make creation takes only about 10 minutes to prep in just a single bowl.
Nope. They’re from chickens, not cows, and therefore dairy-free and perfect for this recipe. Just remember to keep them at room temperature before blending.
Spray the pan lightly with oil or line with parchment paper and a tiny bit of oil.
Serving Suggestions
Top slices of warm dairy-free banana bread with cold scoops of dairy-free ice cream. You’ll find dozens of brands to choose from, or create your own from scratch! Check out this crowd-pleasing gluten- and dairy-free vegan cookie dough banana ice cream recipe, made with plenty of chickpeas, peanut butter and love.
Dairy-Free Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup light brown sugar
- 1/4 cup organic coconut sugar
- 2 large overripe bananas about 1 cup when mashed
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- A pinch of sea salt
Instructions
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Start by greasing a 9×5 inch loaf pan with a dab of oil and lining it with parchment paper.
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Preheat your oven to 325°F (165°C).
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In a large bowl, mash the bananas until smooth. Crack in the eggs, pour in the oil, and add both sugars and vanilla extract. Whisk it all together.
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In another bowl, whisk together the flour, baking soda, and a pinch of salt. Keeping these separate at first ensures a light and tender crumb.
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Gently fold the dry ingredients into the wet mix with a spatula. Just a few folds will do, do not overmix.
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Pour the batter into your prepped pan and slide it onto the middle rack of your oven. Bake for about 50-60 minutes, or until a toothpick comes out clean from the center.
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Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely otherwise it may not hold together when sliced.
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Once cool, slice up your banana bread and savor each bite. It’s perfect as is, or toast and spread a little almond butter.
Nutrition
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