Dairy-Free Banana Bread with Chocolate Chips
Indulge in the comforting goodness of Dairy-Free Banana Bread with Chocolate Chips, a moist and flavorful loaf designed to satisfy your sweet cravings without the dairy. Perfectly ripe bananas form the foundation of this easy-to-make recipe, complemented by the natural richness of coconut oil and a dash of vanilla extract. The flaxseed egg and almond milk create a delightfully tender crumb, while dairy-free chocolate chips add bursts of sweetness to every bite. A touch of apple cider vinegar balances the flavors, making this banana bread irresistibly light and fluffy. Ready in just over an hour, this one-bowl snack is ideal for breakfast, dessert, or an indulgent treat alongside your favorite cup of coffee or tea. Whether you're dairy-free or simply looking for a healthier spin on classic banana bread, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.333 cup coconut oil
- 0.75 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon flaxseed meal
- 2.5 tablespoons water
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup dairy-free chocolate chips
- 0.25 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
In a small bowl, combine the flaxseed meal and water to create a flax egg. Stir well and let it sit for about 5 minutes to thicken.
In a large mixing bowl, mash the ripe bananas using a fork or a potato masher until smooth.
Add the coconut oil, brown sugar, and vanilla extract to the mashed bananas. Mix well until everything is thoroughly combined.
Stir in the prepared flax egg.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
In a small bowl, combine the almond milk and apple cider vinegar to make a dairy-free buttermilk substitute.
Pour the almond milk mixture into the batter, stirring until the batter is smooth.
Fold in the dairy-free chocolate chips until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 436.8 g | 159% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 228.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 263 mg | 20% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
