Description
Make a moist and flavorful banana bread using simple ingredients. This recipe is completely egg-free and dairy-free, perfect for any home baker.
Ingredients
Scale
- 1 3/4 cups (210 g) spelt flour (or whole wheat, unbleached all-purpose, or gluten free blend)
- 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup (75 ml) neutral flavored oil (or liquid coconut oil, room temperature vegan butter, or applesauce)
- 1 teaspoon vanilla extract
- 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups) mashed
- 1/4 cup (56 ml) almond milk (use only if needed)
- 1/2 – 2/3 cup chopped walnuts (optional)
- 1/4 – 1/2 cup chocolate chips (optional)
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350 degrees F. Grease a loaf pan.
- In a medium mixing bowl, mash the bananas. Add the oil/applesauce and vanilla extract, then mix them together.
- Add the flour, sugar, baking soda, baking powder, and salt to the wet ingredients. Mix until the flour is just combined. Do not overmix; a few lumps are fine.
- If the batter seems too thick, add the almond milk.
- Pour the batter into the greased loaf pan.
- Bake for 50 minutes to 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Remove the loaf from the oven and let it cool for 10 minutes before slicing.
Notes
- When using metric units, you need to calculate scaling manually.
- If you do not have baking soda, substitute with two teaspoons of baking powder.
- You can replace the oil with unsweetened applesauce for an oil-free version; the loaf may be slightly denser.
- If you use coconut oil, make sure it is warmed and liquid.
- Add up to 1 teaspoon of cinnamon to the dry ingredients for extra flavor.
- Add nuts or seeds like walnuts, sesame seeds, or pecans with the batter.
- If using dates, add them with the wet ingredients if using the original method, or with all ingredients if using the one-bowl method. Use about 1/3 to 3/4 cup of finely chopped, pitted dates.
- Store the bread covered on the counter for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 0
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