no milk banana bread recipe

Written ByJenny Smyth Posted on
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The Best no milk banana bread recipe

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No Milk Banana Bread

4.7 from 948 votes

This moist and delicious banana bread is made without milk, perfect for those with lactose intolerance. It is a great way to use overripe bananas and enjoy a treat with a cup of coffee or tea.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 min
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Banana Bread

3 ripe bananas
1/3 cup melted coconut oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3Mash the ripe bananas in a large mixing bowl until smooth.
4Add the melted coconut oil, brown sugar, and granulated sugar to the mashed bananas.
5Stir until well combined.
6Mix in the vanilla extract.
7In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
8Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
9Fold in the chopped walnuts if using.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
12The top should be golden brown and firm to the touch.
13Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
14Transfer the bread to a wire rack to cool completely before slicing.
15Enjoy your no milk banana bread.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Mixing spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 0mg🧂Sodium: 250mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 3g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour or add 1/2 cup of applesauce to replace some of the oil.

This no milk banana bread recipe is a great idea for any occasion. It’s easy to make, delicious, and versatile.

I like to make a big batch and freeze some for later. It’s a lifesaver on busy mornings when I need a quick breakfast or snack for my family.

It is a perfect recipe to make for family gatherings or potlucks. It is been a staple in our family for a couple of years now and everyone just loves it.

❓ Frequently Asked Questions About No Milk Banana Bread

Q: Can I use overripe bananas in this recipe?

A: Yes, you can use overripe bananas in this recipe. In fact, they work even better than ripe ones because they’re sweeter and easier to mash.

Q: What type of flour should I use?

A: You can use either all-purpose flour or whole wheat flour for this recipe. All-purpose flour will give you a lighter texture, while whole wheat flour will give you a nuttier flavor.

Q: Can I add nuts or seeds to this recipe?

A: Yes, you can add nuts or seeds to this recipe. Chopped walnuts or almonds work well with the banana flavor, while sesame seeds add a nice crunch.

Q: How do I store leftover banana bread?

A: You can store leftover banana bread at room temperature for up to three days or wrap it tightly in plastic wrap or aluminum foil and freeze it for up to two months.

Q: Can I make this recipe in a bread machine?

A: Yes, you can make this recipe in a bread machine. Simply mix all the ingredients together according to the manufacturer’s instructions and let the machine do the rest.

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