The Guilt-Free Banana Bread Recipe You Have All Been Waiting For …

Okay, maybe not ALL of  you, but ever since I posted about the Breakfast-Worthy Banana Bread from my book, Go Dairy Free, I have been flooded with requests for the recipe. It is in the book (along with tons of dairy-free living info and many other awesome recipes, if I do say so myself), which can be ordered on Amazon for an insanely good price … but enough with the sales pitches … I am more than happy to share that recipe with you here!

But first, a little background on the recipe …

An important part of going dairy-free for me was turning to home-baked bread. At the time, every last loaf at my local grocer contained milk in some form (milk powder, cheese, whey, caseinate, etc.). Even when a couple specialty vegan/dairy-free brands appeared, they were way too costly to warrant regular purchase.

While I learned to enjoy pounding on dough for a good homemade yeast bread once in a while (excellent stress reliever), I don’t always have time or the patience for the process. So I set out to create a quick bread that was nutritious enough to use for my morning toast. With that in mind, this bread is completely sugar-free, using just the bananas for a hint of sweetness. I find it perfect as a base for nut butter, jam, or honey, each of which adds their own dose of flavor, wouldn’t you agree Ricki? [Ricki has a new cookbook out called Sweet Freedom – desserts without wheat, dairy, eggs, and refined sugar – so I consider her the ultimate expert on sugar-free baked goodies]

If you want a little of the sweet stuff, feel free to add around 1/4 cup of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere.

Healthy foodies who know how to savor the flavor … read on, and fire up that oven!

Mini Sugar-Free, Spelt Banana Bread Loaf

Unsweetened Breakfast-Worthy Banana Bread
Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming (yours truly!)

This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free and Optional Nut-Free

“Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter loaf, add a bit of sweetener with the wet ingredients.” – [Yes, I just quoted myself]

1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)

Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.

* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.

Yields 10 to 12 servings

Quick Announement: Go Dairy Free the Guide and Cookbook is Now Available!

I have been working on it for over a year now, but Dairy Free Made Easy has at last been expanded and morphed into my new guide and cookbook, Go Dairy Free.  Trust me, this is one packed full guide! 

We are currently shipping Go Dairy Free out direct to dairy-free dieters worldwide, and I have an eBook available for those who prefer a paperless guide (Amazon Kindle is also available for you kindle subscribers).  The book is also available from Amazon and Barnes & Noble, and you can make a purchase, it will just take a week longer to arrive to you. The initial copies have not yet arrived in their inventories, but they should be there soon, and I will update when both retailers have sufficient stock.

To give you a brief synopsis, the first half of this 288 page book is what I call a “living guide.” It includes the most ginormous dairy substitutes section ever published (5 chapters!); a complete explanation of dairy vs dairy-free, including any health factors that should be considered and a full definition of what dairy is that delves into the different types of milk; information for milk allergies (plus an entire chapter that addresses infant/child milk allergies in particular), lactose intolerance, the vegan diet, and various other health concerns; a complete calcium guide and more!

The second half is all cookbook and resources.  The “living guide” includes roughly 50 dairy substitutes recipes, while the cookbook half houses another 175 recipes, food products I personally recommend, and a thorough resources section to expand your dairy-free enjoyment. 

You can view the table of contents and recipe index from the Go Dairy Free Guide Information Page.

Okay, more recipes coming up soon!