EASY DAIRY-FREE BANANA BREAD
Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
- To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
- Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
- Pour into the prepared loaf pan.
- Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
- Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
- Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!
Nutrition Facts : Calories 306 kcal, Sugar 27 g, Sodium 359 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 2 g, Protein 4 g, Cholesterol 33 mg, ServingSize 1 serving
MOIST BANANA BREAD! - DAIRY FREE
A long time family favorite, everybody will ask for the recipe! The banana bread has minimal ingredients but is light, moist and delicious! It freezes well! I have adjusted the recipe to 3/4 cup sugar based on the feedback reviews, a test bake and a permanent adjustment to my recipe! I toss overripe banana's in the freezer until I have enough. I always double the recipe and sometimes add walnuts or chocolate chips (approx 1/2 cup, unmeasured, I just dump). Baking time may take between 1 hr - 1hr 15 minutes. Less if you want to make muffins or mini-loafs. Test with a toothpick should be clean if cooked through.
Provided by Chelle_N
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven 325.
- Mix oil and sugar, add egg and stir.
- Add next 3 ingredients.
- Add bananas and pour into floured/waxed pan.
- Bake for 1 hour- test with toothpick.
DAIRY FREE BANANA BREAD
A dairy free alternative, which tastes just as good as regular banana loaf. With plenty of cinnamon and a crunchy topping, the secret ingredient is courgette!
Provided by rosieposie161
Time 1h5m
Yield Serves 6
Number Of Ingredients 27
Steps:
- Preheat the oven to GM4 (180*C)
- Grease a loaf tin with vegetable oil and line with baking paper
- Mash the bananas
- Whisk the eggs with the sugar until pale and light
- Add the banana and courgette and whisk
- Add the remaining cake ingredients and whisk until evenly distributed
- Pour into the prepared tin
- Mix together the ingredients for the topping and spread on top
- Bake for 45 mins until an inserted knife comes away clean
VEGAN BANANA BREAD
This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
Provided by Food Network Kitchen
Time 3h50m
Yield 1 loaf (8 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
- Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD
This is a modification of my favorite regular banana bread from my "Home Baking" cookbook. I made it gluten free and Dairy free so my nephew could eat it and it turned out GREAT! My kids, who don't usually like my G.F. food actually told me this was the best banana bread they had ever eaten, even before they knew it was G.F. I used my own mixture of G.F. flour which I will put in a note at the end of the recipe or you can make up your own. Happy eating!
Provided by Chef Q in Oregon
Categories Lactose Free
Time 1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375.
- spray bread pan with a cooking spray or coat with oil.
- combine dry ingredients in a bowl.
- In a blender, blend the wet ingredients.
- In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
- Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
- Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
- Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.
Nutrition Facts : Calories 258, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 58.9, Fiber 2.5, Sugar 24.2, Protein 4.3
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