Thursday, February 18, 2016

Dairy Free Banana Bread

I am a huge fan of banana bread. It's one of those easy to bake, hard to destroy breads that turns out great every time. I am pretty plain when it comes to banana bread. I'd rather have the batter be simple, without any nuts or chocolate chips. But if you love those additions, feel free to add them. This is another recipe which my sister discovered. It's a great baking option for people who don't consume dairy since the moisture comes from the oil instead of butter and/or milk. This bread also lasts for days in an airtight container- but don't expect it to stick around for that long.

Recipe from Food Network Kitchen

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup sugar
4 very ripe bananas
1 teaspoon vanilla
1/2 cup vegetable or canola oil
1 teaspoon cinnamon

Preheat your oven to 350F/175C. Grease a 9" x 5" loaf pan or spray with baking spray. In one bowl combine the flour, baking soda, baking powder and salt and gently whisk together. In a larger bowl, cream the eggs and sugar until the mixture is pale. Mix in the banana, vanilla, oil and cinnamon. Gradually stir in the flour mixture, adding 1/3 at a time. Mix until just combined. Pour the batter into the prepared loaf pan. Bake for approximately 50 to 60, or until an inserted toothpick comes out clean. Pin It Now!

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