Okay, maybe not ALL of you, but ever since I posted about the Breakfast-Worthy Banana Bread from my book, Go Dairy Free, I have been flooded with requests for the recipe. The recipe is naturally sugar-free, vegan (and consequently egg-free and dairy-free), soy-free, nut-free, and optionally wheat-free, and it is perfect for toasting. Of course, the recipe is in the book (along with tons of dairy-free living info and many other awesome recipes, if I do say so myself), which can be ordered on Amazon for an insanely good price … but enough with the sales pitches … I am more than happy to share that recipe with you here! To start, here is a brief background on this banana bread, which is now a part of the regular breakfast rotation in my household …
An important part of going dairy-free for me was turning to home-baked bread. At the time, every last loaf at my local grocer contained milk in some form (milk powder, cheese, whey, caseinate, etc.). Even when a couple specialty vegan/dairy-free brands appeared, they were way too costly to warrant regular purchase.
While I learned to enjoy pounding on dough for a good homemade yeast bread once in a while (excellent stress reliever), I don’t always have time or the patience for the process. So I set out to create a quick bread that was nutritious enough to use for my morning toast. With that in mind, this bread is completely sugar-free, using just the bananas for a hint of sweetness. I find it perfect as a base for nut butter, jam, or honey, each of which adds their own dose of flavor, wouldn’t you agree Ricki? [Ricki has a new cookbook out called Sweet Freedom – desserts without wheat, dairy, eggs, and refined sugar – so I consider her the ultimate expert on sugar-free baked goodies]
If you want a little of the sweet stuff, feel free to add a couple tablespoons of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere.
Healthy foodies who know how to savor the flavor … read on, and fire up that oven!
- ½ Cup Unsweetened Milk Alternative of Choice
- 2 Tablespoons Ground Flaxseed
- 2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 1-1/2 Teaspoons Baking Soda
- ¼ Teaspoon Salt
- ¼ Cup Grapeseed or Vegetable Oil
- 1 Teaspoon Vanilla Extract
- 3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
- ½ Cup Nuts, Dried Fruit, or Other Add-ins (optional)
- Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan.
- In a large mixing bowl combine the milk alternative and flaxseed.
- In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt.
- Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using.
- Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch.
- Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.
- Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with ¾ teaspoon almond extract for a slightly almond vibe.
- * I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using ½ cup less will allow the bread to rise a bit more.