Dairy-Free

JUMP TO RECIPE

Besides the nutrient aspect of bananas, they are just a downright sweet and yummy treat of nature. Not to mention, a most convenient, already packaged, ready-go snack! Delicious on their own, but can be a natural sweetener for many things. I love using bananas as a sugar substitute in many things, such as my pancakes…and my son never complains, he just asks for seconds, and thirds! This Banana Walnut Bread is so easy to make and such a great use for over-ripened bananas that you may have hanging around. With the addition of healthy walnuts and a non-dairy yogurt, it makes for a hearty, and perfectly sweetened, moist bread that you will find enjoyable.

Let’s begin!

Ingredients:

3 very ripe large bananas, mashed (equals at least 1 cup or slightly more)
2 eggs (room temp)
1/3 cup pure maple syrup
1/2 cup non-dairy plain or vanilla yogurt (I used SO Delicious dairy-free coconut milk yogurt alternative)
1 tsp vanilla extract
1 ¾ cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup olive oil
3/4 cup chopped walnuts

Instructions:

Start by preparing an 8 ½ x 4 ½ loaf pan by greasing and lightly flouring it (or line with parchment paper.) Preheat oven to 350℉ / 175℃.

Mash your bananas with a fork or potato masher.

Add first five ingredients to a large bowl and mix together until well combined.

(Bananas, eggs, maple syrup, yogurt alternative and vanilla extract.)

In a separate medium sized bowl, whisk together the flour, baking soda, cinnamon and salt.

Then add to the wet ingredients and mix just until combined. (Do not overmix.)

Next, mix in the olive oil and then fold in the walnuts.

Evenly pour bread batter into prepared loaf pan. Bake on middle rack for 50-55 minutes or until toothpick inserted in middle comes out clean. (A few crumbs attached is even better!)

Let bread cool in pan, on a rack, for about 10 minutes, then remove and transfer to wire rack for continued cooling…

…or slice right away for a warm, scrumptious treat!

Enjoy!

💜Julie

Dairy-free Banana Walnut Bread

This Banana Walnut Bread is so easy to make and such a great use for over-ripened bananas that you may have hanging around. With the addition of healthy walnuts and a non-dairy yogurt, it makes for a hearty, and perfectly sweetened, moist bread that you will find enjoyable.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Ingredients

3 very ripe large bananas mashed (equals at least 1 cup or slightly more)
2 eggs room temp
1/3 cup pure maple syrup
1/2 cup non-dairy plain or vanilla yogurt I used SO Delicious dairy-free coconut milk yogurt alternative
1 tsp vanilla extract
1 ¾ cups all-purpose flour sifted
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup olive oil
3/4 cup chopped walnuts

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Start by preparing an 8 ½ x 4 ½ loaf pan by greasing and lightly flouring it (or line with parchment paper.)
Preheat oven to 350℉ / 175℃.
Add first five ingredients to a large bowl and mix together until well combined.(Bananas, eggs, maple syrup, yogurt alternative and vanilla extract.)
In a separate medium sized bowl, whisk together the flour, baking soda, cinnamon and salt.
Then add flour mixture to the wet ingredients and mix just until combined. (Do not overmix.)
Next, mix in the olive oil and then fold in the walnuts.
Evenly pour bread batter into prepared loaf pan. Bake on middle rack for 50-55 minutes or until toothpick inserted in middle comes out clean. (A few crumbs attached is even better!)
Let bread cool in pan, on a rack, for about 10 minutes, then remove and transfer to wire rack to cool completely.