I’ve been using this recipe for dairy-free Banana Bread for years. It’s quick, easy, and a great way to use up ripe bananas! Perfect for a lunch box or school snack. I promise you, this never lasts a day in this house!
It’s easy to switch this up a bit for variety, by adding pecans, raisins, or dairy-free chocolate drops. You can vary the strength of the banana flavour according to taste. The recipe calls for two or three ripe bananas, depending on how much flavour you want.
It also makes a great dessert, served slightly warm with custard or a scoop of your favourite dairy-free ice cream. Swedish Glacé for me, please!
Bananas
I usually keep three bananas on the side in the kitchen, ripening, just to make this dairy-free banana bread. It’s our go-to school snack and is quick and easy to make on a Sunday, ready for the week ahead. If you have too many ripe bananas, then you can cut them up and freeze them to make Nice Cream instead!
Dairy-Free Butters, Margarine or Spread
I prefer to use dairy-free baking blocks, such as Stork. Some supermarkets offer their own brand dairy-free baking blocks too. The choice is yours, but I do find the spreadable ones become runny quite quickly. They are fine if you are making a sandwich, but personally, I prefer the baking blocks, especially for cakes and buttercreams!
Loaf Tin
This requires a 1KG or approx 2lb loaf tin. If like me, you are not sure what size your loaf tin is, you can pop it on the scales and fill it with water to give you an indication of what size it is.
Dairy-Free Banana Bread
Ingredients
- 90g dairy-free butter or margarine (I use Stork Block)
- 125g caster sugar
- 1 egg beaten
- 250g plain flour
- 2 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- pinch of dried nutmeg (a grating of fresh nutmeg, if you prefer)
- 2 ripe bananas - mashed. (Can use three bananas if you prefer a stronger taste)
- 60g dairy-free chocolate drops (or pecans, raisins, or other dried fruit)
Instructions
- Preheat the oven to 180C or Gas 4
- Grease a 1kg loaf tin.
- Cream dairy-free butter and sugar together until light and fluffy.
- Slowly mix in the beaten egg.
- Sift the flour, baking powder, salt, and spices together. Add this to the butter, sugar, and egg mixture. The mixture might look dry at this stage.
- Add the mashed bananas and give it a good stir to ensure it is evenly mixed.
- Optional. Add pecans, raisins, or dairy-free chocolate chips if desired. Ensure they are evenly mixed in.
- Spoon into the prepared loaf tin.
- Bake in the oven for 50 minutes. Test with a knife or skewer. If it comes away clean it is cooked. If not then cook for a further 10 minutes and check again.
- To serve, best sliced with a bread knife.
