Guys, I jumped on the banana bread bandwagon and made my own dairy-free banana bread version and I have to say, I can see why it’s been trending. It’s the first recipe I attempted to make with my KitchenAid Mixer and it turned out so good that now I just want to keep making more. This dairy-free banana bread recipe is moist, has the perfect balance of bananas, sugar and cinnamon and is just all around delicious! Since bananas already have sugar on their own, we lessened the sugar and salt typically used as to not make it too overpowering. We also went the healthier route with the oil by using avocado oil in place of canola oil and it ended up working great. Olive oil would work as well, and maybe even coconut oil (although we haven’t tried that yet). You can adjust the recipe to your liking and add in extra sugar if you’d like (just make sure to also increase the salt a tad).
I also found these cute mini, bake safe loaf pans in my cupboard (also similar here) and thought since so many of us are baking banana bread, it would be nice to make an extra loaf as a gift. I wrapped mine in plastic wrap and brown twine and plan to gift it to our door man as a thank you for working everyday. This would also be a great gift for Mother’s Day, your friends, neighbors, mail-person, and of course, our medical workers. If you do gift it, I recommend writing out the ingredients used just in case someone has an allergy. I included a few selections of mini baking pans similar to the one I used at the end of the post if you’re interested in seeing more options!
Dairy-Free Banana Bread Recipe
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Yield: 2 mini loafs
Ingredients:
4 ripe medium to big bananas
1/4 cup sugar
1/4 cup dark brown sugar
1/2 cup avocado oil (or your oil of choice)
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
Instructions:
1. Preheat oven to 350⁰ F.
2. Grease pan with oil and set aside. I used two of these pans.
3. I used my mixer for this, but if you don’t have one you can do it by hand. In a large mixing bowl, smash the bananas until they’re as smooth as possible. Mix in white and dark brown sugar, and oil.
4. Add the eggs and whisk mixture together until smooth. Whisk in vanilla and set aside.
5. In a medium-sized bowl, combine flour, baking soda, cinnamon and salt. Using a spoon, add in a portion of the mixture over the wet ingredients and stir until combined (for the more experienced bakers, you’ll know this as folding).
6. Continue to gradually mix the dry ingredients into the wet mixture until all are combined.
7. Pour the finished mixture into your loaf pan.
8. Bake in oven for 50 minutes.
9. Remove from oven and let cool for ten minutes.
10. Slice and enjoy, or package it up and drop off as a little gift to someone. To make the loaf last, wrap it in plastic wrap – keeps the bread moist!
Happy baking my friends!
Xo,
Jo
