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Dairy-free Banana Bread

From the end of 2019 to now, I have been really into baking breads. Out of the ones I have made, making banana bread and pumpkin walnut bread have been my top favorites. One of the first banana breads that I made was utterly delicious! However, because I like to share my baked goods with others, particularly my boyfriend, I went on the hunt for a dairy free recipe. My boyfriend is lactose intolerant, and I wanted to bake something that both he and I could enjoy. So, upon coming upon this recipe during my search online, I made a loaf last night and it was so delicious I had to share it on the blog. Here is the recipe!
Photo from Google Images
Ingredients:

  • 4 very ripe bananas
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup canola oil or coconut oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp sea salt

Steps:

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a standard size loaf pan (I use olive oil to grease my pan and it works perfectly fine, but you could also use butter, coconut oil, etc.)
  2. In a large mixing bowl, mash your bananas until they are as smooth as possible. Stir in your granulated sugar and dark brown sugar, as well as your canola oil. 
  3. Add your eggs and mix. Then add your vanilla extract.
  4. In a smaller bowl, mix your dry ingredients (all purpose flour, baking soda, ground cinnamon, sea salt). Pour this over a fine-mesh sieve and sift over the wet ingredients (I like to sift it in in small portions so it doesn't become a mess and spill out of the bowl).
  5. Use a spatula to fold your flour mixture into the wet ingredients (I like to use a silicone spatula). Stir until just combined.
  6. Pour your batter into your greased loaf pan.
  7. Bake until the middle of the loaf is set and a knife inserted into the middle comes out clean. This may be 45-55 minutes. (with my loaf pan it took around 55 minutes, but depending on the size of your loaf pan it may take longer or shorter).
  8. Remove your loaf from the oven and let it cool. 
  9. Remove the loaf from the pan by loosening the sides of the loaf and then inverting the pan to let it fall out.
  10. Slice your bread if you desire to and enjoy!
*I also loved this bread because it seems like it would freeze well. When I bake a loaf of banana bread I like to keep half of it at room temperature to snack on for a few days, and I freeze the other half so I can grab a slice whenever I'm craving something sweet. 

**Please check out Kare's blog for this recipe as well as others! Link to the dairy-free banana bread recipe: https://www.kitchentreaty.com/easy-dairy-free-banana-bread/)

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