Easy Dairy-Free Banana Bread
This Easy Dairy-Free Banana Bread is moist, fluffy, and packed with warm cinnamon flavor. Perfect for using up ripe bananas and everyone to enjoy!
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Loaf Pan
- Measuring cups and spoons
- Oven mitts
Ingredients
- 4 medium very ripe bananas the riper, the better; brown and soft
- 1/2 cup granulated sugar adds sweetness and texture
- 1/2 cup dark brown sugar contributes a rich, molasses-like flavor
- 1/2 cup canola oil a great dairy-free fat that keeps the bread moist
- 2 large eggs binds the ingredients and adds structure
- 2 teaspoons pure vanilla extract enhances the overall flavor
- 1 1/2 cups all-purpose flour the base of the bread
- 1 teaspoon baking soda helps the bread rise
- 2 teaspoons ground cinnamon adds warmth and depth of flavor
- 1 teaspoon fine-grain sea salt balances the sweetness
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
- Grease your loaf pan with a little canola oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the very ripe bananas with a fork until smooth. You want them completely mashed to incorporate fully into the batter.
- Add the granulated sugar, dark brown sugar, canola oil, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine-grain sea salt until thoroughly mixed.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!
- Pour the batter into the prepared loaf pan and smooth the top with your spatula.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Easy Dairy-Free Banana Bread warm or at room temperature!
Notes
- For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter.
- Mix in 1/2 cup of dairy-free chocolate chips for a chocolatey variation.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.