This dairy free banana bread recipe is straight forward, easy to make, requires only 8 main ingredients, and is delicious to eat. I’ve served it many times at gatherings and it’s always gone in .5 seconds.
PREP TIME10 mins
COOK TIME1 hr
TOTAL TIME1 hr 10 mins
COURSEAppetizer, Breakfast, Dessert
- ▢1 ⅔ cups all-purpose, unbleached flour
- ▢½ cup brown sugar
- ▢½ cup granulated sugar (such as organic cane sugar)
- ▢2 ¼ teaspoons baking powder
- ▢1 teaspoon baking soda
- ▢½ teaspoon salt (I use Himalayan pink salt)
- ▢1 ½ cups mashed bananas (about 3-4)
- ▢⅓ cup + 2 tablespoons water
- ▢⅓ cup softened dairy-free butter OR nut butter
- Heat oven to 350° F (176° C). Prepare a bread pan (9x5x3) with parchment paper and set aside.
- Combine flour, sugars, baking soda, baking powder, and salt in a medium mixing bowl. Add mashed bananas, dairy-free butter (or nut butter), and water.
- Using electric beaters, mix until combined well. Batter should be thick.
- Transfer to bread pan and pop in the oven for 55-60 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before slicing.
- I like using unbleached all-purpose flour, such as Bob’s Red Mill brand or King Arthur’s Flour. You can also swap out the white flour for wheat flour if that’s more your speed. For gluten-free, please use a 1 to 1 brand, such as Bob’s Red Mill all-purpose gluten-free flour (the blue bag).
- I just use organic brown sugar, but you can also use coconut sugar if you wish.
- You can swap out the dairy free butter for a nut butter of your choice, such as peanut, cashew, or almond butter. All work just fine.
- You can use frozen bananas if need be. Just be sure to defrost your frozen bananas completely, and drain any excess liquid before using.
- For muffins, divide batter between muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Or try these vegan banana bread muffins.
- Up your banana bread game by adding in ½ cup chopped nuts or dairy-free chocolate chips.
- More baking tips:
- The riper the bananas, the better. Ripe bananas (that are brown, soft, and have spots) are sweeter, making your banana bread AMAZING. So if you’re craving banana bread, but your bananas aren’t ripe enough, wait a couple days for the ultimate sweet bread.
- Line your pan with parchment paper for easy removal. I always line my bread pan with parchment paper, that way I can slide the bread out and cut into perfect slices. To do this, coat the inside of the pan lightly with oil, and the line with a sheet of parchment. It doesn’t have to cover the entire pan, just enough to prevent the loaf from sticking.
- Check your baking soda. Trust me, this has happened. Be sure your baking soda is FRESH, otherwise your banana bread will not rise properly.
- Nutrition Information
- Calories: 97kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 136mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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