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–+ servings

Moist Banana Bread Recipe Without Milk

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This moist banana bread recipe without milk is sturdy yet tender and full of flavor. The ultimate dairy-free classic for any occasion!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 306
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 very ripe medium bananas
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup canola oil*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine-grain sea salt

Method
 

  1. Preheat the oven to 350°F. Grease a 4.5" x 8.5" loaf pan and set it aside.
  2. Place the bananas in a large mixing bowl and mash them with a potato masher until smooth. Stir in the sugar and canola oil, then add the eggs and whisk until the mixture is smooth. Whisk in the vanilla.
  3. Position a fine-mesh sieve over the bowl and add the flour, baking soda, cinnamon, and salt. Sift the dry ingredients over the wet mixture, then use a spatula to fold them together until just combined.
  4. Pour the batter into the prepared loaf pan.
  5. Bake for 45 to 55 minutes until the center is set and a toothpick inserted into the middle comes out clean. Begin checking at 45 minutes for larger pans or closer to 55 minutes for smaller pans.
  6. Remove the pan from the oven and let the loaf cool inside for 10 minutes. Run a butter knife around the edges to loosen the loaf, gently invert the pan to remove it, and transfer the loaf to a wire rack to cool.
  7. Wrap the loaf in plastic wrap for storage to maintain moisture.

Nutrition

Calories: 306kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 1gCholesterol: 33mgSodium: 359mgFiber: 2gSugar: 27g

Notes

* I've also used coconut oil (liquidified) with success.
Adapted from food.com.