Dairy Free and Egg Free Banana Bread

This dairy free and egg free banana bread recipe is perfectly sweet, moist, and fluffy. It takes 10 minutes of prep time and bakes in under 1 hour. The ultimate treat for breakfast, snack, or dessert! The end result is a perfectly baked, flavorful loaf of golden brown banana bread that rivals any bakery I've ever tasted. As an added bonus, it fills the house with a sweet-warm aroma!

Author: The Urben Life

Category: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 48 minutes

Total Time: 58 minutes

Servings: 1 loaf

Calories: 2,943 kcal per serving

Ingredients

1 ⅓ cups - overripe bananas
2 tablespoons - ground flaxseed
⅓ cup - dairy-free milk
⅓ cup - dairy-free butter
2 tablespoons - maple syrup
¼ cup - sugar
½ cup - rolled oats
1 tsp - baking soda
½ tsp - baking powder
½ tsp - salt
1 ½ cups - all-purpose flour
¼ cup - walnuts

Instructions

Preheat the oven to 350F and coat a 9x5-inch or 8.5 x 4.5-inch loaf pan with cooking spray.
Mash the bananas in a large mixing bowl then measure to confirm you have 1 ⅓ cups.
To the mixing bowl, add the ground flaxseed, dairy free milk, dairy free butter, maple syrup, and vanilla extract. Stir together until combined.
One ingredient at a time, stir in the sugar, oats, baking soda, baking powder, and salt.
Transfer the banana bread batter to the prepared loaf pan and spread out evenly. Sprinkle with desired amount of chopped walnuts on top. I typically use ¼ cup - ½ cup chopped nuts.
Bake the banana bread in the oven for 50-55 minutes, until golden and cooked through.
Once done, place the loaf pan on a cooling rack for at least 30 minutes. Then, transfer the loaf directly onto the cooling rack and let cool completely.