Dairy-Free Banana Bread
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
55 mins
-
Total Time
1 hr
-
Servings
12 servings
-
Calories
168 kcal
-
Cuisine
American, International
Dairy-Free Banana Bread
Description
Dairy-Free Banana Bread incorporates mashed ripe bananas, coconut oil, and a dual flour mix to create a moist loaf with a tender crumb. The inclusion of cinnamon adds warmth while baking powder and baking soda provide appropriate rise. The use of refined coconut oil avoids coconut flavor, keeping the bread's taste focused on banana and vanilla. For added sweetness and texture, chocolate chips can be folded in. Gently folding the dry ingredients into wet ensures an even batter. Baking at a slightly lower temperature than usual helps retain moisture, resulting in a soft but well-cooked bread.
This bread is versatile for breakfast, snack, or dessert. It can be sliced and served plain or with spreads. Its dairy-free nature accommodates dietary preferences. Stored airtight at room temperature or refrigerated, it remains fresh for several days. The loaf also freezes well when sliced, allowing for convenient thawing and use later.
Variations include swapping coconut oil for vegan butter or adjusting the flour type to all-purpose or whole wheat, though some alternatives like almond or coconut flour are not recommended. The best bananas are overripe for enhanced sweetness, and baking at 325°F is advised to keep the loaf moist.
Ingredients
- 2 large egg
- 1 ½ cups banana 2 - 3 medium bananas, mashed ripe
- ½ cup coconut oil refined for no coconut taste, melted
- ⅓ cup coconut sugar
- 1 ½ teaspoon vanilla extract
- ⅔ cup white whole wheat flour spooned and leveled
- ⅔ cup all-purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ - ⅔ cup chocolate chips optional
Instructions
- Preheat the oven to 325°F. Line and grease a bread tin with parchment paper.
- In a small mixing bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the eggs. Add the mashed bananas, melted coconut oil, coconut sugar, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined. If you're using chocolate chips, fold them in gently.
- Pour the batter into the prepared bread tin and sprinkle any remaining chocolate chips on top, if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and enjoying!
Notes
- Use overripe bananas with brown spots for improved sweetness and flavor.
- Melted refined coconut oil yields moisture without coconut taste; vegan butter can be substituted.
- Stick to white whole wheat and all-purpose flour; alternative flours like almond or buckwheat may not produce the intended texture.
- Store bread in an airtight container at room temperature for up to 4 days or refrigerate up to 5 days.
- Slices freeze well in a freezer-safe bag for up to 3 months, suitable for future use.
- Bake at 325°F instead of 350°F to maintain moistness and prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 227mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
