Dairy-Free Banana Bread
This dairy-free banana bread is super moist and full of rich banana-brown sugar flavor. The sweetness of the banana is paired with a crunchy, slightly salty pumpkin seed topping that will leave you wanting another slice. :)
Equipment
- 2 mixing bowls
- 1 spatula
- 1 whisk
- 1 bread pan greased with butter
Ingredients
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. cinnamon heaping
- 1/8 tsp. nutmeg heaping
- 3 eggs beaten
- 1 c dark brown sugar
- 3/4 c coconut milk or milk of choice
- 1 1/2 c mashed ripe bananas approximately 4 bananas
- 1/2 c chopped walnuts or pecans
Topping
- 1/4 c chopped salted pumpkin seeds
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk both flours, baking powder, baking soda, salt, cinnamon, and nutmeg together thoroughly.
- In a separate mixing bowl, whisk the eggs. Add the brown sugar, coconut milk, and mashed banana. Whisk together.
- Pour egg mixture into the flour mixture, and fold together using a spatula. Use a gentle hand to avoid overmixing. Fold the batter together until all ingredients are moistened (but visible clumps are okay to leave! The batter should not be completely smooth).
- Fold in the chopped walnuts/pecans.
- Pour the batter into a greased bread pan. Top with an even coating of the chopped pumpkin seeds.
- Bake for 65-75 minutes* or until a tooth pick inserted into the middle of the bread comes out clean.
- Let cool for a while before slicing into and enjoying with butter :)
Notes
*To achieve a tender moist banana bread, do not overmix the batter. Use a spatula and a folding technique to just moisten all of the dry ingredients. There should be no visible flour, but lumpy batter is okay!
*If needed, cover the banana bread with tin foil if you notice it is browning too much as it bakes.