This bread is an absolute staple in my household back in Auckland. Its super quick and easy to make, meaning that I often whip it up when I have an extra hour in the afternoon, or even quickly in the evening after dinner.
I have to admit though, its taken me a long time to nail a dairy free version of banana bread. My first attempt created a super moist and flavourful bread, my upon cutting into it, found the consistency to be far too crumbly. The next attempt was even worse, and my batter yielded rock hard bread similar consistency to that of a football. However, all trials aside, this bread seems to work a charm every time, and can be whipped up by just about anyone… in just about no time.
Not only does this recipe form perfectly as both a bread and a cake, but is also perfect for birthday or work celebrations (and those last minute freak outs when you realise you are on Cake Day at school in the morning). I usually leave it un-iced and sprinkle with a little icing sugar, but have also coated it in a melted dark chocolate drizzle for an even more decadent hit of flavour. My suggestion however, would be to leave it un-iced if using it as bread for toast or in slices.
Let me just finish by highlighting the best part about this bread… the god damn HEAVENLY smell that comes out of your oven when you bake it. Your house will literally be a bakers banana heaven, and the way that this bread rises will leave you feeling so proud in just about every other aspect in life. This is super super yummy when eaten warm, and the chocolate bits will melt throughout the bread creating chunky, chocolatey heaven in every bite.
Dairy Free Banana Bread
- 2 cups plain flour
- 1 cup coconut or brown Sugar (packed firmly)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp boiling water
- 3 mashed ripe bananas (the browner the better)
- 2 tbsp maple or golden syrup
- 1/2 cup oil
- 1/2 cup soy or almond milk
- 1 1/2 cups roughly chopped dairy free chocolate (or regular chocolate chips)
Preheat oven to 180°C. Grease or line a large brownie pan or loaf tin. Depending on how you like to eat your banana bread, a loaf tin will cook faster and work much better for toasting, however a larger flatter pan creates a lighter, fluffier bread for eating.
In a large bowl, combine sifted flour and sugar. Set aside.
In a medium bowl, mash ripe bananas until thick and smooth, and add oil and golden syrup. Stir until well combined. In a smaller bowl, add your baking powder and sodas, and then pour in boiling water. Be careful as this will fizz, but give it a little stir in order to dissolve the powders into the liquid. Add the fizzy liquid to the bananas and stir well.
Add banana mixture to dry ingredients, then stir through the soy or almond milk only until just combined. Add chocolate chips and stir again, reserving a few to chuck on top for good looks. Do not use an electric mixer for this, as the bread will get too aerated and you will have KITCHEN EXPLOSION. Once combined, place into your prepared baking tin evenly. Bake for 20-25 minutes until a skewer comes out clean and the bread has a lovely golden top.
I like to leave this bread un-iced, especially if you are using it for toast slices or if you eat it like a loaf. However, you can easily drizzle some melted chocolate on top for an extra chocolate hit, or sift icing sugar over the top if desired.
Hint: THIS BREAD IS TO DIE FOR WHEN ITS WARM OUT OF THE OVEN. Butter it for toast or just leave it as is and ENJOY x