Bananas Foster Breakfast Bread
Prep time
Cook time
Total time
This better-for-you banana bread has far less added sugars than your typical quick bread thanks to the use of flavorful creamer. It's mildly sweet for sensitive morning taste buds and the slices hold up well in the toaster.
Serves: 1 8x4-inch loaf (8 servings)
  • 2 cups spelt flour (can sub whole wheat flour)
  • ⅝ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (reduce to ⅛ teaspoon for higher altitude)
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup mashed very ripe banana
  • 2 tablespoons dairy-free buttery spread (optional, see below)
  • 1 teaspoon apple cider vinegar
  • 1 cup caramel dairy-free creamer (I used Silk Caramel Almond Creamer)
Optional Vanilla Cream Spread
  1. Preheat your oven to 350ºF. Grease an 8x4-inch loaf pan and flour the bottom.
  2. Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl.
  3. Place the banana, buttery spread (if using), and vinegar in a mixing bowl and blend with a hand mixer until relatively smooth.
  4. Add the creamer and flour mixture to your mixing bowl, and stir until combined. Do not over mix; a few small lumps are okay.
  5. Scrape the batter into your prepared loaf pan, and even it out.
  6. Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Let cool in the pan for about 10 minutes, and then remove to a wire rack to cool completely.
  8. For the vanilla cream spread, place the cashew butter in a small bowl. Whisk in the creamer until your desired taste and consistency is reached. I typically use the full 4 tablespoons (1/4 cup) for a very spreadable topping that is pleasantly sweet.
Buttery Spread: I add this to help round out the flavor, but it isn't necessary for the texture. If you prefer a sweeter, oil-free bread, you can omit it.
Recipe by Go Dairy Free at