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Dairy Free Banana Bread

This easy and delicious Dairy Free Banana Bread is made in one bowl and is perfect for using up overripe bananas. It's moist, versatile, and a family favorite!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas Use very ripe bananas for best flavor.
  • 1/3 cup melted coconut oil Can be substituted with another non-dairy oil.
  • 1/2 cup sugar (or maple syrup) Maple syrup can be used as a healthier option.
  • 1 teaspoon vanilla extract Adds flavor.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/2 cups all-purpose flour (or gluten-free flour) Can use gluten-free flour for a gluten-free version.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted coconut oil.
  4. Mix in the sugar (or maple syrup), vanilla extract, baking soda, and salt.
  5. Finally, add the flour and mix until just combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool before slicing.

Notes

This banana bread can be stored at room temperature in an airtight container for about 3-4 days. It can also be frozen for up to 2 months.