Imagine sinking your teeth into a slice of warm, golden banana bread that's not only incredibly delicious but also completely dairy-free! This foolproof recipe transforms humble, overripe bananas into a heavenly treat that will have everyone begging for seconds. Whether you're lactose intolerant, following a dairy-free diet, or simply looking for a healthier baking option, this banana bread is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup coconut oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you put the banana bread in to bake.
- Gather all your ingredients: 3 ripe bananas, 1/3 cup of coconut oil, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 cup of all-purpose flour.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or a potato masher until smooth. You can leave some small chunks if you prefer a bit of texture in your bread.
- Add 1/3 cup of melted coconut oil to the mashed bananas. Make sure the coconut oil is not too hot, as it can cook the bananas. Stir until well combined.
- Mix in 1/2 cup of brown sugar and 1 teaspoon of vanilla extract into the banana and oil mixture. Stir until the sugar is fully incorporated.
- In a separate bowl, combine 1 teaspoon of baking soda and 1/4 teaspoon of salt with 1 cup of all-purpose flour. This helps to evenly distribute the baking soda and salt throughout the flour.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Prepare a loaf pan by greasing it lightly with coconut oil or lining it with parchment paper for easy removal of the bread.
- Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- 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.
- Slice and enjoy your easy dairy-free banana bread! It can be stored in an airtight container at room temperature for a few days or frozen for longer storage.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Don't Overmix the Batter: Mix the ingredients just until combined. Overmixing can lead to a tough, dense bread instead of a light, tender loaf.
- Check for Doneness Carefully: Use the toothpick test - insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your bread is ready.
- Cooling is Crucial: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy and helps it set properly.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for up to 3-4 days, or freeze for up to 3 months.
- Optional Add-Ins: Feel free to customize by adding chocolate chips, nuts, or a sprinkle of cinnamon to make this recipe uniquely yours!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: 3g
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
