This dairy-free banana bread, made in one bowl, is my all time favorite! It uses dates as a natural sweetener and walnuts to add crunch. The recipe is designed to make one 10-inch round bread with a 10-inch cast iron skillet; perfectly ok to freeze the leftovers…if any!
Dairy-Free Banana Bread
Although banana bread recipes with buttermilk are still some of my favorites. Out of necessity, just like with the zucchini and oats bread, I had to create a dairy-free banana bread recipe. And I did. It’s just sweet enough, it’s moist, it’s flavorful, it’s crumbly, and it’s to die for! Give it a try, you won’t be sorry.
Gluten-Free Banana Bread
My family doesn’t have any gluten sensitivities so I make this bread with einkorn flour, just like I make the regular bread. Still, for friends who eat a gluten-free diet, I’ve made it several times with gluten-free flour blend. It works just as well! The texture of a gluten-free banana bread will be slightly different but most people don’t even notice it. I know my husband doesn’t notice the difference.
A Storing Tip: Freeze It Sliced
I store dairy-free banana bread at a room temperature, wrapped tightly, for a day or two. I cannot attest for how long it would stay good because, in my house, it’s always gone way too fast. Also, it freezes sooooo well! I usually cut and freeze it into slices/individual servings, that way I can take out as little or as much I want at any time.
- Dried dates are rich in sugar which make them an excellent natural sweetener in baked goods, especially if pureed. Adding dates to the recipe allows me to cut down on other sugars. Soaking dates in water with a pinch of baking soda helps soften dried dates’ skin that can otherwise be a bit tough and papery.
- To bring cold eggs to room temperature, place them in a bowl of warm tap water for five minutes.
- Don’t be afraid to add the apple cider vinegar to the recipe. You won’t taste it once the bread is baked.
- Did you know that baking soda promotes browning? It’s one of the reasons why I actually prefer baking powder in this recipe since the bread will still brown nicely but won’t be too dark, just golden enough!
- I make this recipe in a 10-inch cast iron skillet but I’ve also made it in a regular bread pan.
Dairy-Free Banana Bread with Walnuts and Dates
A dairy-free banana bread, one bowl recipe, is made in a cast iron skillet. It uses dates as a natural sweetener and walnuts to add a crunch.
- 4 ripe bananas smaller
- 2 large brown eggs
- ½ cup coconut or cane sugar
- ½ cup coconut oil melted
- 1 cup dates pureed
- 1 tsp vanilla extract optional
- 1 tbsp apple cider vinegar
- 2 cups + 2 tbsp einkorn flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- 1 cup chopped walnuts chopped
Preheat oven to 325°F and grease a cast iron skillet with coconut oil.
Place peeled bananas in a mixer bowl and mash them with the paddle attachment or fork if you’re doing it by hand. Add eggs, one at a time, and whisk well. Stir in the sugar and beat well. Fold in the melted coconut oil, pureed dates, vanilla extract, and apple cider vinegar.
Place the fine mesh strainer over the bowl and add flour, baking powder, salt, cinnamon, nutmeg, and ginger. Sift carefully and then combine well.
Fold in the chopped walnuts and transfer the batter to a greased 10-inch cast iron skillet.
Bake for 50 - 55 minutes or until a toothpick inserted into center comes out clean.
Let cool for 15 minutes and then transfer to a cooling rack until warm to the touch. Serve slightly warm, at room temperature, with plenty of butter.
Store at room temperature, tightly wrapped. Freezes well! If you will puree the dates, soak whole dates before you puree them. Chop walnuts as finely or coarsely as you’d like, depending on your kids’ chewing skills.