Dairy-Free Banana Bread
User Reviews
5
Dairy-Free Banana Bread
Description
Dairy-Free Banana Bread blends the sweetness of very ripe mashed bananas with honey and olive oil for moisture without any dairy products. Ground flaxseed meal enhances the structure and adds a mild nutty flavor. The flour is folded in gently to keep the loaf light and avoid toughness. Ground cinnamon and a touch of vanilla enhance the depth of flavor without overpowering the natural banana taste. Baking in a loaf pan until a toothpick comes out with a few crumbs ensures a tender inside with a slight crust on the outside. Adding mini dark chocolate chips integrates small pockets of sweet melted chocolate throughout the bread.
The bread is best served fully cooled, which helps it hold together when sliced. It works well for breakfast, snacks, or a simple dessert. The recipe’s emphasis on folding in ingredients gently maintains a moist texture. Greasing the pan with olive oil helps easy removal of the loaf after baking.
Choosing very ripe bananas is key to maximizing natural sweetness and moisture. Avoid over-mixing after adding the flour to prevent dense texture. The recipe’s use of whole wheat flour increases fiber content and gives a subtle earthy flavor that complements the spices and bananas.
Ingredients
- ⅓ cup extra virgin olive oil plus more for pan
- ½ cup honey raw, unfiltered
- 2 large egg lightly beaten
- 3 medium banana very ripe, mashed (about 1.5 cups mashed
- ¼ cup coconut milk or almond milk
- 1 tsp vanilla extract
- 2 TB ground flaxseed meal
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp table salt
- 1 ¾ cups white whole wheat flour
- dark chocolate chips mini, optional
Instructions
- Preheat oven to 350F with rack on lower middle position. Lightly grease 9x5 inch loaf pan with your choice of oil. Set aside.
- In a large bowl, add oil, honey, eggs, bananas, and coconut milk. Stir with a hand-whisk until fully incorporated. Add remaining ingredients except for flour. Gently whisk to combine well.
- Use a rubber spatula to gently fold in the flour; fold repeatedly until flour is just combined, with some small lumps remaining (do not over mix the flour.) Fold in the chocolate chips, if using.
- Use rubber spatula to completely transfer batter into the greased loaf pan. Bake about 50 minutes or just until a toothpick inserted in center comes out with a few tender crumbs attached.
- Let bread cool completely in pan on a wire rack. Run a thin, sharp knife along edges carefully and remove bread from pan to slice.
Notes
- Choose very ripe bananas for the sweetest flavor and best texture.
- Fold in the flour gently to avoid a dense, dry bread.
- Preheat the oven fully to promote even baking and proper rise.
- Let the bread cool completely in the pan before removing and slicing to retain moisture.
- Mini chocolate chips blend smoothly into the bread and are preferred if using chocolate.
- Lightly grease the loaf pan with olive oil to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 300mg | 13% |
| Potassium | 300mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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