This is a quick and easy Dairy Free Banana bread that is deliciously moist as its made using vegetable oil, instead of the usual butter, sour cream, and milk. It's soft in the middle with a golden brown crust on the outside. Get it into the oven in under 15 minutes.
Why This Recipe Works
- Make it with 8 simple ingredients, the majority of which are pantry staples
- It uses up old ripe bananas that nobody wants to eat
- No special equipment needed
- Its all made in just one bowl, so less mess to clean up
- Its soft and moist in the centre
- You can use any plain unflavoured oil, like vegetable oil, coconut oil, grapeseed oil, canola oil, sunflower oil.
- Its freezer friendly and will keep for weeks.
- It makes 8 generous thick slices
Ingredients
Ingredient Notes
- Sweetener: I use Lakanto Golden Monkfruit sweetener, which is a granulated sweetener available at Woolworths and Coles in Australia and Amazon online. Using a “brown” natural sweetener that measures like sugar gives a richer flavour to the banana bread. Liquid sweeteners aren’t suitable for this recipe.
- Flour: all purpose plain flour can be substituted with White Spelt Flour in the same quantity.
- Oil: Coconut oil, grapeseed oil, or any other neutral oil can be substituted for vegetable. Avoid using olive oil as it has too strong a flavour.
- Bananas: the riper the bananas the better and more sweet the banana bread will be. To ripen bananas, put into a paper bag in a dark cupboard overnight.
A Note on White Granulated Sweetener
Stevia, Nativa Stevia Baking Blend, Lakanto Monkfruit Classic Sweetener, Whole Earth Monkfruit Sweetener: As these sweeteners also measure like sugar, they could be used. However, when I tried making this recipe using a white granulated sweetener (eg: Lakanto Monkfruit Classic), I was missing some of the richer taste and colouring that the "golden" sweetener gives. If possible use a golden/brown sugar substitute as you'll get better results.
How To Make This Recipe
- Preheat fan oven to 160 degrees C/325 degrees F. Break the bananas into a large bowl one at a time and mash with a fork.
- Add the eggs into the same bowl and whisk with a fork.
- Add the vanilla and oil into the bowl and mix together.
- Add in flour, granulated sweetener, baking powder and cinnamon. Mix gently with a spatula until combined, making sure all flour is mixed in.
- Pour batter into a loaf tin (I used 25cm x 11cm loaf tin), greased with oil and lined with baking paper. Smooth out the top of the batter with a spoon.
- Bake in oven at 160 degrees C/325 degrees F for 1 hour and 20 minutes until golden brown. Cake is cooked when a skewer is inserted and comes out clean.
- Rest cake in tin, on top of a wire rack until it comes to room temperature.
Expert Tips
- Storage: Slice banana bread once it comes to room temperature and store in an air tight container on the bench. It will last for upto 3 days.
- Freezing: this banana bread is great for freezing. Slice it up and pop into ziplock bags and freeze for upto 6 weeks. Make sure to date and label the bag.
- Reheating: From the freezer, either let banana bread come to room temperature naturally, or defrost on 50% power in microwave for 90 seconds. If enjoying fresh, warm up in microwave for 20 seconds and spread a little butter and cinnamon on top.
- Can this recipe be made into muffins? This is more of a “bread”recipe than a muffin recipe. If you’re looking for banana muffins, I’d suggest you try my super moist Banana Carrot Muffins, or these easy Apple Banana Muffins.
This is a delicious healthy baking recipe ideal for those intolerant to dairy and those looking to reduce their sugar content. I've taken a simple and traditional banana bread and transformed it into a moist, banana packed treat that's lower in calories and will keep you fuller for longer.
All the sweetness comes from the natural sugars found in the bananas and the riper your bananas the better your banana bread will be. Brown sugar has been swapped for brown natural sweetener (Lakanto Monkfruit Golden) which I love using in my baking recipes because there's no weird after taste and it measures just like sugar.
More Sugar Free Baking Recipes:
- Easy Oat Flour Banana Bread
- Super Moist Carrot and Banana Muffins
- Delicious Double Chocolate Chip Muffins
- Simple Moist Ginger Loaf Cake
- Healthy Date Loaf
- All Sugar Free Baking Recipes
Dairy Free Banana Bread
This is a quick and easy Dairy Free Banana bread that is deliciously moist as its made using vegetable oil, instead of the usual butter, sour cream, and milk. It's soft in the middle with a golden brown crust on the outside.
Ingredients
- 3 Medium Ripe Bananas - (about 1 ½ cups)
- ½ cup Vegetable Oil
- 3 medium Eggs - (room temperature)
- 1½ cups Brown Granulated Sweetener that measures like sugar - (note 1)
- 1 teaspoon Vanilla essence or vanilla bean paste
- 1½ cups Plain All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Ground cinnamon
Instructions
- Preheat fan oven to 160 degrees C/325 degrees F
- In a large bowl, break the bananas up one at a time and mash with a fork. Add the eggs into the same bowl and whisk with a fork.
- Add the vanilla and oil into the bowl and mix together.
- Add in flour, granulated sweetener, baking powder and cinnamon. Mix gently with a spatula until combined, making sure all flour is mixed in.
- Pour batter into a loaf tin (I used 25cm x 11cm loaf tin), greased with oil and lined with baking paper. Smooth out the top of the batter with a spoon.
- Bake in oven at 160 degrees C/325 degrees F for 1 hour and 20 minutes until golden brown. Cake is cooked when a skewer is inserted and comes out clean.
- Let cake rest in tin, on top of a wire rack until it comes to room temperature.
Notes
- Sweetener: I use Lakanto Golden Monkfruit sweetener, which is a granulated sweetener available at Woolworths and Coles in Australia and Amazon online. Using a “brown”natural sweetener that measures like sugar gives a richer flavour to the banana bread. Liquid sweeteners aren’t suitable for this recipe.
- Flour: all purpose plain flour can be substituted with White Spelt Flour in the same quantity.
- Oil: Coconut oil, grapeseed oil, or any other neutral oil can be substituted for vegetable. Avoid using olive oil as it has too strong a flavour.
- Bananas: the riper the bananas the better and more sweet the banana bread will be. To ripen bananas, put into a paper bag in a dark cupboard overnight.
- Storage: Slice banana bread once it comes to room temperature and store in an air tight container on the bench. It will last for upto 3 days.
- Freezing: this banana bread is great for freezing. Slice it up and pop into ziplock bags and freeze for upto 6 weeks. Make sure to date and label the bag.
- Reheating: From the freezer, either let banana bread come to room temperature naturally, or defrost on 50% power in microwave for 90 seconds. If enjoying fresh, warm up in microwave for 20 seconds and spread a little butter and cinnamon on top.
- Can this recipe be made into muffins? This is more of a “bread”recipe than a muffin recipe. If you’re looking for banana muffins, I’d suggest you try my super moist Banana Carrot Muffins, or these easy Apple Banana Muffins.
Nutrition
Serving: 1thick sliceCalories: 188kcalCarbohydrates: 43gFat: 1gFiber: 5gSugar: 10g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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