Light & Fluffy Banana Bread Without Butter
A healthier, dairy-free banana bread recipe that stays moist and fluffy without the need for
Equipment
- 1 Mixing Bowl Large enough for batter
- 1 Whisk For mixing ingredients
- 1 Measuring Cups For accurate portions
- 1 9x5-inch Loaf Pan Greased or lined
- 1 Oven Preheated to 350°F (175°C)
Ingredients
- 3 Medium Bananas Ripe, mashed
- 2 Large Eggs Room temperature
- 1/2 Cup Oil Coconut or vegetable oil
- 1/4 Cup Honey Or maple syrup
- 1 Tsp Vanilla Extract Pure, for better flavor
- 1 3/4 Cups All-purpose Flour Or whole wheat flour
- 1 Tsp Baking Soda Helps bread rise
- 1/2 Tsp Baking Powder Extra fluffiness
- 1/2 Tsp Cinnamon Optional, for warmth
- 1/4 Tsp Salt Enhances flavor
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the bananas in a large mixing bowl until smooth.
- Whisk in eggs, oil, honey, and vanilla extract until well combined.
- In a separate bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
This banana bread is naturally dairy-free and can be customized with mix-ins like nuts or chocolate chips. If you prefer a sweeter loaf, increase the honey or add a tablespoon of brown sugar. To keep the bread moist for longer, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This recipe also freezes well—simply wrap slices individually and store them for up to 3 months.
www.bakeryrecipes.net
www.bakeryrecipes.net