Dairy-free banana bread
This dairy-free banana bread combines ripe bananas, brown sugar, and a hint of spice, enhanced with fresh blueberries for added flavor. It's easy to make and perfect for those avoiding dairy, ensuring a moist and delicious treat.
Cook time 60 min
Prep time 75 min
Ingredients:
1/2 cup self-raising flour1 tsp spice mix
1 cup brown sugar
2 bananas
2 eggs
1/3 cup canola oil
1/3 cup soy milk
1 cup blueberries
This dairy-free banana bread is a delightful and healthy alternative to traditional banana bread. Perfect for those who are lactose intolerant or prefer to avoid dairy, this recipe combines ripe bananas, brown sugar, and a touch of spice for an irresistible treat. Fresh blueberries add a burst of flavor and wholesome nutrition to every bite. Let's get started on this simple and delicious dairy-free banana bread recipe that you'll want to make again and again!
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, sift together the self-raising flour and the spice mix. Set aside.
In a large mixing bowl, whisk the brown sugar, mashed bananas, and eggs until well combined. Add the canola oil and soy milk, and continue to whisk until the mixture is smooth and homogeneous.
Gradually add the sifted flour and spice mix into the wet mixture, gently folding until just combined. Be careful not to over-mix, as this can make the bread dense.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick or skewer inserted in the center of the bread comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely.
Slice the dairy-free banana bread and enjoy! It's delicious on its own or with a spread of non-dairy butter or a drizzle of honey.
There you have it—delicious and moist dairy-free banana bread that’s easy to make and perfect for any occasion. Enjoy it fresh out of the oven or let it cool and store it for a convenient snack or breakfast option. This recipe proves that you don't need dairy to create a flavorful and satisfying treat. Happy baking!
Dairy-free banana bread FAQ:
Bake the dairy-free banana bread for 50-60 minutes in a preheated oven at 350°F (175°C). It's done when a toothpick inserted in the center comes out clean.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months.
Yes, you can substitute canola oil with melted coconut oil, vegetable oil, or a neutral-flavored olive oil. Keep in mind that the flavor and texture may vary slightly.
If your banana bread turns out too dense, it may be due to over-mixing the batter or using overly ripe bananas. To achieve a lighter texture, mix the ingredients just until combined.
Yes, you can use frozen blueberries. Just fold them in gently while still frozen, but be aware that this may slightly alter the baking time and color of the bread.
Tips:
- Make sure your bananas are ripe for maximum sweetness and flavor—they should have plenty of brown spots.
- Consider mashing the bananas thoroughly to ensure an even texture throughout the bread.
- You can substitute the spice mix with a combination of cinnamon, nutmeg, and allspice according to your preference.
- Use a silicone or parchment-lined loaf pan to prevent sticking and make cleanup easier.
- Don’t overmix the batter—combine the ingredients just until they are incorporated to avoid a dense banana bread.
- Add a handful of chopped nuts or dairy-free chocolate chips for extra texture and flavor.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition per serving
6 ServingsCalories 390kcal
Protein 4.54g
Carbohydrates 60g
Fiber 1.66g
Sugar 45g
Fat 15g
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