Dairy-Free Banana Bread Recipe
Highlighted under: Simple Kitchen
I love baking, and there's something truly comforting about the smell of freshly baked banana bread wafting through the house. Since I decided to go dairy-free, I was determined to create a version that didn’t compromise on taste or texture. After several experiments, I discovered the joy of using almond milk and coconut oil as substitutes, which have worked wonders in keeping the bread moist and fluffy. This recipe quickly became a favorite in our home, perfect for breakfast or a delicious afternoon snack.
Baking this Dairy-Free Banana Bread was an adventure that I didn’t expect. I tried various plant-based milk options, but almond milk stood out for its subtle flavor, enhancing the sweetness of the ripe bananas. Incorporating a touch of cinnamon also added warmth, making every bite comforting and delightful.
This recipe is not only easy to make, but it also uses simple ingredients that I always have on hand. I discovered that letting the bananas get really ripe is key to achieving that rich banana flavor, and trust me, it’s worth the wait!
Why You'll Love This Recipe
- Moist and fluffy texture with a rich banana flavor
- Simple ingredients that you can easily find in your pantry
- Perfect for breakfast or a healthy snack anytime
Choosing the Right Bananas
Selecting the right bananas is crucial for achieving that rich flavor in your banana bread. Always opt for ripe bananas with plenty of brown spots; they’re sweeter and provide a creamier texture. If you find yourself short on ripe bananas, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two. This simple trick not only enhances the sweetness but also maximizes the banana flavor in your bread.
For optimal results, I suggest using medium to large-sized bananas. If you decide to measure your bananas instead of counting them, aim for about 1.5 cups of mashed banana. This is the ideal amount to achieve the delightful moistness that makes this bread so irresistible.
Perfecting the Mix
When it comes to mixing your wet and dry ingredients, the technique you use can significantly affect the final texture of your banana bread. I recommend using a fork or a potato masher to mash your bananas until smooth, allowing for even distribution throughout the batter. Make sure not to overmix once you combine the wet and dry mixtures; a few lumps are perfectly fine. Overmixing can lead to dense bread instead of the desired light and fluffy texture.
After you add the dry ingredients, fold them in gently until just combined. This helps to avoid developing the gluten in the flour, which can toughen the bread. Also, remember to rotate your pan halfway through baking for even cooking, promoting a beautifully baked loaf with golden edges.
Ingredients
Gather these simple ingredients:
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup brown sugar
Mix everything well for the best results.
Instructions
Follow these easy steps to make your banana bread:
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, melted coconut oil, almond milk, and vanilla extract.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and brown sugar.
Combine Both Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Bake the Banana Bread
Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick comes out clean.
Cool and Enjoy
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your delicious dairy-free banana bread!
Pro Tips
- For an extra touch, add walnuts or chocolate chips to the batter before baking.
Storage Tips
Once your banana bread is cooled, store it in an airtight container at room temperature for up to four days. This helps retain moisture, keeping the bread soft and delicious. If you anticipate not finishing it within that time frame, consider freezing your banana bread instead. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to three months in the freezer.
When you're ready to enjoy your frozen banana bread, simply remove it from the freezer and let it thaw at room temperature for a couple of hours. You can also pop individual slices into the toaster or microwave for a quick warm-up, restoring its freshly baked taste.
Flavor Variations
Feel free to experiment with flavor additions to customize your banana bread. Chocolate chips or walnuts can complement the banana flavor beautifully but consider adding spices like nutmeg or cardamom for a unique twist. You can also replace half of the all-purpose flour with whole wheat flour for a heartier texture and added nutrients, which can be a delightful alternative.
If you're looking for a burst of fruity flavor, try mixing in a half cup of blueberries or diced apples. These not only enhance the sweetness but also add an interesting texture to the bread. Adjust baking times slightly if you're adding wet fruit to ensure the bread is thoroughly cooked.
Questions About Recipes
→ Can I use other types of milk?
Yes, you can substitute almond milk with soy milk or oat milk based on your preference.
→ How do I know when the banana bread is done?
Insert a toothpick in the center; if it comes out clean, the bread is ready.
→ Can I freeze this banana bread?
Absolutely! Wrap it tightly in plastic wrap and freeze it for up to 2 months.
→ What can I substitute for coconut oil?
You can use vegetable oil or melted vegan butter as an alternative.
Dairy-Free Banana Bread Recipe
I love baking, and there's something truly comforting about the smell of freshly baked banana bread wafting through the house. Since I decided to go dairy-free, I was determined to create a version that didn’t compromise on taste or texture. After several experiments, I discovered the joy of using almond milk and coconut oil as substitutes, which have worked wonders in keeping the bread moist and fluffy. This recipe quickly became a favorite in our home, perfect for breakfast or a delicious afternoon snack.
Created by: Vanessa Whitlock
Recipe Type: Simple Kitchen
Skill Level: Beginner
Final Quantity: 1 loaf
What You'll Need
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup brown sugar
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas, melted coconut oil, almond milk, and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and brown sugar.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips
- For an extra touch, add walnuts or chocolate chips to the batter before baking.
Nutritional Breakdown (Per Serving)
- Calories: 310 kcal
- Total Fat: 17g
- Saturated Fat: 14g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 43g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 3g