dairy-free banana bread

i grew up on my mom's banana bread. it's a great way to use overripe bananas. this recipe was developed from a generic nut bread recipe from her old betty crocker cookbook by both of us making changes along the way.

picture of the finished loaf with a slice taken off of one end to show the inside


wet mix

dry mix

fillings (optional)


pre-heat oven to 350°F and grease a medium-sized loaf pan. combine wet mix and stir/beat until bananas are mostly mashed but still lumpy. sift in dry mix and stir just until combined. do not over-mix. gently fold in your optional fillings. pour the batter into the loaf pan and bake on a center rack for 55 minutes. once done, let it rest for a couple minutes, then turn it out onto a wire rack to cool.


[1] they should have some brown on the outside, maybe 50%, and be soft. don't use if they're rotten. [2] i don't think the type of milk you use is essential. let me know if you try any others! [3] neither my mom nor i like nuts in baked goods but maybe you do. that's fine.