I buy an abundance of bananas so that I have a good supply for daily smoothies. But on occasion we don’t get through them all. For those ones, I either stash them in the freezer for nice cream or smoothies of a frozen kind. But the other day I had too many in the freezer and hankering to bake. As luck would have it I was also out of butter so I scoured the internet for a recipe that sounded amazing and decided to switch out the butter for coconut oil.
What a great decision that turned out to be. The resulting Banana Bread was deeeeeliciouso. Moist (I know we all hate that word but there really is no better one to describe delectably soft, moist baking!), flavourful, perfect with a cup of tea, with a cup of coffee, for morning tea, afternoon tea, late night snack or breakfast as we had it yesterday due to no milk to pour on cereal and no bread for toast. Every time it was just right. It filled the gap, it satisfied the soul.
Because I’m crazy, I smear it with butter, even though I’ve made it without, but you don’t have to. It’s just a terribly bad habit I have with loaves, and muffins and scones. Happy to report I do not spread butter on cookies or slices of cake. Gasp!
So, if you truly need a dairy free recipe due to allergies or intolerances, this can be made with nut milk, but if it’s not a true necessity, just replacing the butter with coconut oil is magical enough.
- 113 grams or 1/2 C coconut oil (melted)
- 1 C caster sugar
- 2 large eggs
- 4 medium bananas, very ripe (almost rotten is perfect), mashed with a fork
- 1/4 C blue top milk (coconut or almond milk if you need it to be dairy free)
- 1 t vanilla
- 2 C plain flour
- 1 t baking soda
- 1/2 t salt
- 1/2 C chocolate chips (optional)
- Heat the oven and prep the pan: Preheat the oven to 180°C - place rack in the centre of the oven. Spray a loaf pan with cooking spray and line with baking paper, letting the excess hang over the sides.
- Melt the butter: Melt the coconut oil over low heat.
- Combine the coconut oil and sugar in the bowl of a stand mixer with the paddle attachment.
- Mix together, add the eggs one at a time, mixing completely before adding the next one.
- Once mixture is smooth, add the milk and vanilla.
- Add the bananas.
- Add the flour, baking soda, and salt. Gently mix until the ingredients are just barely combined and no more dry flour is visible.
- Fold in the chocolate, if using.
- Pour the batter into the loaf tin. Smooth the top of the batter to ensure it's smooth.
- Bake for 55 to 65 minutes until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick inserted into the middle comes out clean.
- The baking time will vary slightly depending on the moisture and sugar content of your bananas — I checked at 50 minutes and then every 5 minutes after until it was done.
- Cool in the tin for 10 minutes and then turn out on a wire rack to cool completely.
- Store in an airtight container for up to three days at room temperature or wrap in foil and freeze for up to 3 months.
Let me know what you think. We loved it. All five of us. Might be time to make it again since the fruit bowl is browning faster than ever in this humidity. Mmmmmm perfect dairy-free Banana Bread, there is nothing like it!