Are you craving a moist, delicious banana bread that's completely dairy-free and impossibly easy to make? Get ready to transform those overripe bananas into the most incredible loaf you've ever tasted! This recipe is a game-changer for anyone looking for a healthier, allergy-friendly treat that doesn't compromise on flavor. Whether you're lactose intolerant, following a dairy-free diet, or simply looking for a delectable baked good, this banana loaf will become your new go-to recipe that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour (or gluten-free flour)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by lining it with parchment paper or lightly greasing it with coconut oil to prevent sticking.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until they are smooth and creamy with minimal lumps.
- Add the melted coconut oil to the mashed bananas and mix well until fully incorporated.
- Pour in the honey or maple syrup, then crack the eggs into the mixture. Add vanilla extract and whisk all wet ingredients together until they are completely blended.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gently whisk these dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring carefully until just combined. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 50-55 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the banana loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The loaf can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Banana Selection is Key: Use overripe bananas with brown spots for maximum sweetness and flavor. The riper the banana, the more natural sweetness you'll achieve.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense loaf.
- Check for Moisture: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling Matters: Allow the loaf to cool completely before slicing to prevent crumbling and help it set properly.
- Storage Hack: Wrap the cooled loaf in plastic wrap or store in an airtight container to maintain moisture for up to 3 days at room temperature.
- Customization Options: Feel free to add mix-ins like chopped nuts, dairy-free chocolate chips, or a sprinkle of cinnamon to make the recipe your own!
- Flour Flexibility: The recipe works great with gluten-free flour for those with additional dietary restrictions.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 35mg
