Delicious Dairy-Free Banana Bread
Banana bread is an all-time favorite. This recipe for a dairy-free quick bread is moist and sweet with a mild banana flavor. Oil is a nondairy substitute for butter and half of the flour used is whole wheat, boosting the nutritional value and adding dietary fiber and trace minerals. Try freezing slices of this bread individually so a tasty breakfast is within reach!
Preparation time: 15 minutes
Cooking time: 60 to 70 minutes
Yield: 1 loaf (12 slices)
1/2 cup vegetable oil
1 cup sugar
2 eggs (or equivalent amount of cholesterol-free egg replacer)
2 medium ripe bananas, mashed
1-1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
6 ounces of carob chips or dairy-free chocolate chips (if desired)
Preheat the oven to 350 degrees. In a medium bowl, whisk together the oil, sugar, and eggs. Add the bananas and blend well with an electric mixer.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add this mixture to the banana mixture gradually, beating well between additions.
Stir the nuts and carob chips into the finished batter (if desired).
Pour the batter into an oiled 9-x-5-x-3-inch loaf pan and bake for 60 to 70 minutes, or until the bread is golden brown. Cool on a wire rack in the pan. When the loaf is cool enough to handle, remove from the pan and serve.
Per serving: Calories 252 (94 from Fat); Fat 10g (Saturated 1g); Cholesterol 35mg; Sodium 192mg; Carbohydrate 37g (Dietary Fiber 2g); Protein 4g.