Dairy Free Banana Bread
User Reviews
5
Dairy Free Banana Bread
Description
The Dairy Free Banana Bread recipe uses mashed bananas as a primary ingredient alongside coconut oil and maple syrup, replacing traditional butter and refined sugar for a gentle sweetness and moist texture. The combination of baking soda and flour helps create a light and tender crumb. Optional dairy-free chocolate chips can be folded in to add bursts of extra flavor and texture throughout the bread. Baking it in a lined loaf pan at 325°F produces even cooking without overbrowning.
The bread’s flavor is mild and sweet with natural banana notes, while the crumb stays moist thanks to the use of coconut oil and dairy-free milk. It slices well once fully cooled, maintaining its shape and texture. This banana bread works well for a simple breakfast or an anytime snack.
For storage, room temperature in an airtight container is suitable for a few days, or refrigeration extends freshness slightly. The bread freezes well when sliced first, making it convenient for preparing ahead. Using ripe bananas will enhance sweetness and overall flavor.
Ingredients
- ⅓ cup coconut oil melted
- ⅓ cup pure maple syrup or honey
- 1 ¼ cups banana mashed
- ¼ cup dairy-free milk
- 2 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- ⅔ cup chocolate chips optional, dairy free
Instructions
- First, preheat oven to 325 degrees Fahrenheit. Line a bread loaf pan with parchment paper or generously spray with nonstick spray.
- In a large mixing bowl, add melted coconut oil, maple syrup, mashed bananas, milk, eggs and vanilla. Stir to combine.
- Then, add in flour and baking soda. Stir to combine.
- If using, fold in chocolate chips.
- Spread batter into the lined bread pan. If desired, sprinkle extra chocolate chips on top.
- Bake for 45 to 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Finally, allow bread to fully cool in bread pan before slicing and serving.
Notes
- Use ripe bananas to achieve the best natural sweetness and moistness in the bread.
- You can substitute melted dairy-free butter for coconut oil if preferred.
- Any variety of dairy-free milk works; unsweetened almond milk is one example.
- Both gluten-free 1-to-1 flour and all-purpose flour are suitable for this recipe.
- Bake until a toothpick inserted in the center comes out clean; this bread tends to bake faster than traditional banana bread recipes.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days.
- Sliced bread freezes well and can be thawed as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 158mg | 7% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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