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dairy free banana bread

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 1 hour 7 minutes
Servings 8 pieces

Ingredients

wet ingredients

  • 3 tbsp coconut oil (melted and cooled)
  • 3 overly ripe bananas
  • 2 organic eggs
  • 2 tbsp maple syrup
  • 1 tsp vanilla

dry ingredients

  • 1 cup almond flour
  • 1 cup oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp sea salt

optional add ins

  • pecans
  • chocolate chips
  • shredded coconut

Instructions

  • Preheat the oven to 350°F. Line a loaf pan with parchment paper. Set aside.
  • Melt coconut oil over low heat, and then set aside to cool.
  • Mix together all the dry ingredients in one bowl. (If making your own oat flour, measure out 1 cup of oats, and process in a food processor until it is a flour consistency).
  • Mash bananas with a fork or pulse in a food processor. Add the rest of the wet ingredients to the bananas, and combine together.
  • Add the wet ingredients to the dry ingredients.
  • Transfer batter to the lined loaf pan. Option to top the banana bread with a banana, chocolate chips, pecans, or coconut.
  • Bake in the oven for 30-35 minutes. Check after 30 minutes (mine took 32 minutes). Test with a toothpick, if it comes out clean you are good! Let banana bread cool in the loaf pan for 10 minutes, then remove and place on a cooling rack for 15 minutes.

Notes

notes: if you like your banana bread extra sweet I would suggest adding in one more tablespoon of maple syrup. But I personally found this bread to be the perfect amount of sweetness with the bananas and the 2 tablespoons of maple syrup already in it.