Dairy Free Banana Bread
This easy dairy-free banana bread recipe is naturally sweetened, made with a handful of basic pantry staples, has no milk, and can easily be made gluten-free.
Ingredients
- 3 medium spotty bananas, mashed or 1 heaping cup mashed
- ⅓ cup melted coconut oil use refined for no coconut flavor
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour regular or gluten-free
- 1 teaspoon baking soda not baking powder
- pinch of salt
Instructions
- Preheat your oven to 325°F/165°C and grease a 9x5-inch loaf pan Alternatively, you can line it with parchment paper for easy removal.
- In a large bowl, combine the mashed banana, coconut oil, maple syrup, eggs, and vanilla.
- Stir in the flour, baking soda, and a pinch of salt until just combined.
- Pour the banana bread batter into your prepared loaf pan.
- Bake for 55-60 minutes. It's ready when a toothpick or the tip of a knife inserted into the center of the loaf comes out clean and the top of the loaf is golden brown.
- Allow the banana bread to cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack. Let cool to room temperature before slicing.
Notes
For the best texture and flavor use bananas that have some spots but aren't completely black.
Store the banana bread in an airtight container on the countertop for up to 3 days, in the refrigerator for 5-7 days, or in the freezer for up to 3 months. If freezing, cut into slices first.