NEVER THROW AWAY OVERLY RIPE BANANAS! Especially if they’re brownish and honey-like. When they reach that state their flavor is intense. They are also very sweet so you don’t need to add lots of sugar to the batter.
I used coconut oil but you can use olive oil or avocado oil instead. And regular sugar instead of coconut sugar. It’s even more delicious with melted ghee or butter, but I can’t eat dairy.
You can also make banana ice cream with your ripe bananas.
Easy Banana Bread (Dairy-Free)
Easy and healthy one-bowl cake.
Servings: 1 loaf
Equipment
- 1 loaf pan or small square or round pan about 6" round pan
Ingredients
- 3 overly ripe bananas + 1 for topping
- ½ cup melted coconut oil
- ½ cup coconut sugar
- 1 tablespoon molasses
- ¼ plant-based milk
- 2 large eggs
- 1+½ cups spelt flour or regular all-purpose flour
- 2 teaspoons aluminum-free baking powder
- ¾ teaspoon sea salt
- ½ teaspoon pumpkin spice or cinnamon
- ¼ cup dark chocolate chips – optional
Instructions
- Preheat the oven to 360 degrees F (190 degrees C) and line a loaf pan with baking paper.
- Put 3 bananas in a medium bowl and mash until smooth. A bit chunky is fine. Add coconut oil, coconut sugar, molasses and nut milk to the bowl and whisk to combine. Add the eggs and whisk gently.
- Add the dry ingredients and whisk until the batter smooth. Stir in chocolate chips and pour the batter into the pan.
- Slice 1 banana and arrange the slices over the cake in rows (or however you like). Sprinkle a little bit coconut sugar over and bake for 45 minutes or until toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for 5 minutes. You can eat it with butter or nut butter.
Notes
The sliced banana on the cake is optional
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