Dairy Free Banana Bread
This dairy-free banana bread is soft and moist with natural banana flavor - perfect as a sweet treat with a side of dairy-free butter, applesauce, nut butter, and jam!
Ingredients
- 4 ripe medium bananas
- ¾ cup brown sugar
- ½ cup canola oil or sunflower
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 4.5" x 8.5" loaf pan with butter, or oil or use parchment paper instead. Set aside.
- In a large bowl, mash the bananas with a fork until smooth. Stir in the brown sugar and canola oil. Mix until combined.
- Add the eggs and vanilla. Stir together until smooth.
- In a separate bowl, mix flour, baking soda, cinnamon, and salt. Now using a sifter add these dry ingredients to the banana mixture in two batches. Mix with a spatula until everything is combined.
- Pour into the prepared loaf pan and bake for 45-55 minutes. At the 40-minute mark check the bread for doneness. I use a simple toothpick for this.
- If the top of the bread gets too browned, add a sheet of aluminum foil on top. All the ovens are different and this can happen.
- Once baked, let the bread rest in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Serve with dairy-free butter, apple butter, peanut butter, or almond butter, and jams. Enjoy!
Notes
Most ovens differ, so checking on your banana bread at 50 minutes of baking is important. If the bread requires further baking, but the top is getting too brown, cover the bread with aluminum foil for the rest of the baking.
For the best taste and texture, eat this dessert bread within 2 days of baking.
Ripe bananas are usually slightly soft with some brown spots. Don’t use bright yellow bananas, as they contain a higher level of starch with much less flavor. Overripe bananas may be overly sweet for this banana bread recipe.
An easy way to get your baked banana bread out of the bread pan is to add parchment paper to the pan with overhangs of parchment paper on either side. This will make lifting the baked bread out of the pan much easier.
For the best taste and texture, eat this dessert bread within 2 days of baking.
Ripe bananas are usually slightly soft with some brown spots. Don’t use bright yellow bananas, as they contain a higher level of starch with much less flavor. Overripe bananas may be overly sweet for this banana bread recipe.
An easy way to get your baked banana bread out of the bread pan is to add parchment paper to the pan with overhangs of parchment paper on either side. This will make lifting the baked bread out of the pan much easier.
Tried this recipe?Let us know how it was!