Dairy-free banana bread, is it possible? Yes, definitely! Today’s recipe is all about vegan banana bread, which is super moist and delicious. I can’t wait to share this one with you all.
Banana bread is a classic dessert. It’s the best comfort food you can bake on a daily basis. I have previously shared my favourite banana bread recipe. But this time, I wanted to make it for my vegan bakers. That means it can have no egg, dairy fat, or animal milk! Sound challenging, but it isn’t impossible!
The cake is a simple one that calls for oil for fat and almond milk in place of animal milk. With a hint of cinnamon, it tastes all the more remarkable.
Why You’ll Love This Recipe?
- Vegan: With the increasing demand for more vegan products, having a vegan recipe for a classic dessert like banana bread is always a major plus. It doesn’t require many fancy vegan ingredients, either.
- Texture: one might think using vegan ingredients will alter the texture to the extent that one may not like it. But that’s not true at all. Vegan cakes, when made with the right ingredients, can have a similar soft and moist texture just as your dairy ones. And this recipe is just that!
- Delicious: Who doesn’t love banana bread?! The taste of the ripe bananas is amazing, and with a hint of cinnamon, it just goes to a whole new level.
Important Ingredients Used In The Recipe
- Bananas: The bananas must be ripe, but make sure they are not overly ripe either. The suitable condition of bananas is crucial to having good banana bread.
- Brown Sugar: Brown sugar adds a nice dark colour to the cake. Apart from that, the rich caramelized flavour also complements the flavour composition of the cake.
- Almond Milk: Since this is a vegan recipe, animal milk cannot be used. Hence I have used almond milk, which is a great alternative.
- Refined Oil: Oil is good alternative fat if you don’t want to use vegan butter. Also, oil tends to keep cakes more moist and tender.
- Cinnamon Powder: Cinnamon powder complements the banana flavour well, which works as a charm. It’s subtle and soothing to the palate.
- Rising Agents: Both baking soda and baking powder are used to provide the rise and softness needed for the cake.
How To Make Dairy-Free Banana Bread
Preparation: Start collecting ingredients individually in different bowls. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a rectangular bread tin with oil and butter paper.
Mash Bananas: Begin to mash the ripe bananas in a bowl using a fork. Add lemon juice to it so that they do not turn brown due to oxidization.
Add Wet Ingredients: To this mixture, add all the wet ingredients, which are oil, almond milk and vanilla essence. Give this a nice mix making sure everything blends well.
Add Both Sugars: Next, add the brown and castor sugar to the mixture. Mix it well into the batter.
Add Dry Ingredients: Next, sieve and add all the dry ingredients, which are all-purpose flour, baking powder, baking soda, salt and cinnamon powder. Combine them well to make a smooth, lump-free batter.
Bake: Transfer the batter to the prepared tin and spread it evenly. Place the half-slit banana slice in the middle and press gently. Bake it at 180C (OTG mode: lower rod only) for 35-40 minutes or until a toothpick comes out clean when inserted in the centre.
Chef’s Tips For The Recipe
Add Nuts
You can always add Chopped almonds or walnuts to your banana bread. I prefer walnuts. Even chopped chocolate is a great add-on.
Tip For Bananas
Use bananas that have recently turned brown and have black spots on the skin. Do not use too mushy banana as it won’t taste pleasant and will also become a puree when mashed.
How To Store Dairy-free Banana Bread
Once the cake has cooled down, you can cling wrap it and keep it in the refrigerator in an airtight box for 4-5 days. At room temperature, consume it within three days.
More Easy Recipes
If you are looking for more dairy-free dessert recipes, then check out-
Vegan Vanilla Blueberry Cupcakes
Vegan Peanut Butter Chocolate Chip Cookies
Frequently Asked Questions
Yes, you easily replace almond milk with soy milk in a 1:1 ratio.
You can replace all-purpose flour with whole wheat flour; however, not in its entirety. Use a 50-50 ratio using both flours equally. Replacing the entire amount may result in a too-dense cake.
Yes, you can cling wrap and store the cake in the freezer for up to 1 month.
