Dairy-Free Banana Bread Recipe

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.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

Servings

Calories 209kcal

Author FoodFaithFitness

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

Start by greasing a 9x5 inch loaf pan with a dab of oil and lining it with parchment paper.
Preheat your oven to 325°F.
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.
In another bowl, whisk together the flour, baking soda, and a pinch of salt. Keeping these separate at first ensures a light crumb.
Gently fold the dry ingredients into the wet mix with a spatula. Just a few folds will do, do not overmix.
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.
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. Once cool, slice up and DEVOUR!

Nutrition