Banana Bread Recipe
Simple, classic, yet delicious nondairy banana bread.
Do you have overripe bananas? Don’t throw them yet. Instead, freeze them. They make delicious banana bread.
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, thaw and mash 3-4 frozen over-ripened bananas to yield 1 1/2 cups. You may add water or nondairy milk if bananas are not enough.
- Stir in 2 whole eggs.
- Add 1/2 cup brown sugar.
- Stir in 1/4 cup oil.
- Add 1 tsp vanilla extract. Mix until smooth.
- If using, fold in nuts or chocolate chips. Set aside.
- In a separate bowl, whisk all the dry ingredients. 1 1/2 cup flour,1 tsp baking powder,1 tsp cinnamon, and1/4 tsp salt.
- Combine wet and dry ingredients until fully incorporated.
- Pour into a lightly floured or waxed 9×5-inch loaf pan.
- Bake for 40-45 minutes or until a toothpick comes out clean when poked in the middle.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Tips & Variations:
- Use extra ripe bananas for maximum sweetness.
- Swap cinnamon for a pinch of nutmeg or cardamom for a twist.
- Spread with almond butter or drizzle with honey (if not strictly vegan).
- Slice and freeze for quick grab-and-go snacks.