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non dairy banana bread

Nondairy Banana Bread

Simple, yet delicious nondairy banana bread.
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Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/4 tsp salt
  • 1/2 cup walnuts or chocolate chips (optional)
Wet Ingredients
  • 1 1/2 cup thawed, mashed frozen bananas, about 2-3 overripe bananas.
  • 1/2 cup almond milk or any nondairy milk, add only to the mashed bananas to yield 1 1/2 cups.
  • 1/2 cup brown sugar
  • 2 whole eggs
  • 1/4 cup coconut oil or olive oil
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. 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.
  3. Stir in 2 whole eggs.
  4. Add 1/2 cup brown sugar.
  5. Stir in 1/4 cup oil.
  6. Add 1 tsp vanilla extract. Mix until smooth.
  7. If using, fold in nuts or chocolate chips. Set aside.
  8. In a separate bowl, whisk all the dry ingredients.
    1 1/2 cup flour,
    1 tsp baking powder,
    1 tsp cinnamon, and
    1/4 tsp salt.
  9. Combine wet and dry ingredients until fully incorporated.
  10. Pour into a lightly floured or waxed 9x5-inch loaf pan.
  11. Bake for 40-45 minutes or until a toothpick comes out clean when poked in the middle.
  12. 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.