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 softin the middle with a golden brown crust on the outside.
Prep Time 10 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8Thick Slices
3Medium Ripe Bananas(about 1 ½ cups)
1½cupsBrown Granulated Sweetener that measures like sugar(note 1)
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.
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.