Whether you are dairy-free due to an allergy or a vegan, this is a delicious treat that's so easy to make
Dairy-free treats and cakes are harder to come by and adapting recipes is sometimes hit and miss as the ingredients don’t react the same when you substitute things. Even if you aren’t dairy-free or vegan, this banana bread is well-worth the tiny bit of effort to make it – it’s amazing!
This dairy-free, nut-free and vegan banana bread is the real deal – it’s so delicious slightly warm when first baked, cold for a mid-morning or afternoon snack or even toasted for breakfast. It’s a versatile banana bread which is moorish and will be a winner with everyone who tastes it!
For the bananas, used over-ripe (i.e. brown/black skin), banana bread is quite sensitive to too much or too little bananas and it can really affect the texture – too much banana and the cooked bread is too wet, too little banana and it’s really dry. We experimented several times with the amount of banana in this recipe so you didn’t have to and have given the gramme measurements for the banana’s below. We also cooked this in our Zojirushi 1lb bread maker, but you can cook it in the oven as well if you don’t have a bread maker.
- 3 large bananas (should weigh 250g)
- 75g of coconut oil (you can use veg or sunflower oil if you prefer)
- 100g of light brown sugar
- 225g of plain flour
- 2 heaped tsp baking powder
- 1 tsp cinnamon powder (you can use more if you love cinnamon, but we found that 1 tsp was just enough without over-powering the banana flavour)
- Peel and put the bananas into a bowl, squish them with a fork and mix in the oil, sugar and cinnamon.
- Roughly mix the baking powder into the flour
- Put the banana, oil, sugar and cinnamon mixture into the inner pan for the bread maker (make sure the kneading blade is attached!)
- Add the flour and baking powder mix to the inner pan
- Select the ‘Cake’ cycle and press start **
- When the bread maker beeps for adding ingredients, grab a plastic spatula and scrape the sides of the inner pan. Don’t be afraid to really push the mixture from the sides, making sure all stray bits of flour are away from the sides (otherwise you will get floury bits on the outside of your baked bread)
- Close the lid and leave until the cooking cycle has finished
- Turn out onto a cooling rack and allow to cool
- Slice and try not to eat it all in one go!
**if you aren’t using a bread maker, add the flour and baking powder to the bananas, oil, sugar and cinnamon mixture and combine well. Put the mixture in a 2lb loaf tin and bake at 200°C, 180°C fan or gas mark 6. Bake for 20 minutes, then check it with a skewer if it’s still really wet put back in the over for another 10 or 20 minutes (keep checking). If the bread is browning too much, cover with foil.