Dairy Free Banana Bread
This dairy-free banana bread recipe is soft, super moist and has a sweet banana flavor. It uses pantry-stable ingredients and only takes 10 minutes to prepare.
Equipment
- 1 9-by-5-inch Loaf Pan
Ingredients
- 150 g Vegan butter room temperature
- 150 g Soft light brown sugar
- 250 g All purpose flour plain
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 4 Ripe bananas
Instructions
- Preheat the oven to 350f or 180c. Butter and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mash together banana and pure vanilla extract until there are only a few small lumps.
- In a separate large bowl, whip together butter and soft light brown sugar for 1 minute or until light and fluffy. Add the mashed banana and mix until combined.
- Gently fold in the flour mixture with a silicone spatula or wooden spoon.
- Transfer to the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Leave the banana bread to cool in the loaf pan for 10 minutes before transferring it to a cooling rack.
Notes
- This banana bread can be stored in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. It can also be frozen and will last good quality for up to 3 months.
Nutrition
Calories: 186kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 324mgPotassium: 147mgFiber: 1gSugar: 14gVitamin A: 402IUVitamin C: 3mgCalcium: 28mgIron: 1mg
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