Wholesome, tender-crumbed, and utterly snackable, my Dairy-Free Banana Bread has all the flavor of the original and the added benefit of whole grain goodness.the only thing it's missing is dairy!See the recipe notes section below for easy gluten-free directions!
⅓cupmayonnaiseavocado, olive oil, or light mayonnaise also work
2cupsor 450g mashed bananas (from about 4 large bananas)
1teaspoonor 5 mL pure vanilla extract
1cupor 125g all-purpose flour
1cupor 125g whole wheat flour
1teaspoonor 6g baking soda
¼teaspoonor 2g salt
1teaspoonor 2g ground cinnamon
Instructions
Preheat the oven to 350 degrees. Prepare a 8 x 4-inch loaf pan by greasing it with coconut oil or non-stick cooking spray.
In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the coconut oil, brown sugar, and sugar together until smooth, creamy, and fluffy. Scrape down the sides of the bowl while mixing as needed.
Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Mix in the mayonnaise, mashed bananas and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it's okay.
In a small mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until combined.
Slowly mix the flour into the batter, just until the streaks of flour disappear.
Pour the batter into the prepared baking pan. Bake the bread for 55-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy when the bread has reached your desired temperature.
Notes
1. Leftover banana bread keeps covered in an airtight container at room temperature or in the refrigerator for 3-4 days. It also can be frozen in a freezer-safe container for up to 3 months. 2. To make vegan banana bread, use plant-based mayonnaise and flax eggs.3. To make gluten-free, dairy-free banana bread: swap in your favorite 1-to-1 (cup-for-cup) gluten-free all-purpose flour blend for the AP and whole wheat flours. I happen to love King Arthur brand.4. To make dairy-free banana muffins: make the banana bread batter as directed. Scoop ½ cup batter into each well of the prepared cupcake pan and bake for 24-27 minutes, or until the muffins are baked through. You can also add any mix-ins you desire!