By Jenna Urben
Dairy-Free and Egg-Free Banana Nut Bread
Dairy-Free and Egg-Free Banana Nut Bread is perfectly sweet, moist, and has a soft crunch from the walnut topping. Next time you have overripe bananas, treat yourself with this banana bread. Perfect for breakfast, snack time, or dessert!
Updated at: Thu, 17 Aug 2023 13:46:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
228
High
Nutrition per serving
Calories2484 kcal (124%)
Total Fat108.4 g (155%)
Carbs350.1 g (135%)
Sugars135 g (150%)
Protein36.3 g (73%)
Sodium2371.4 mg (119%)
Fiber21.4 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 ⅓ cupsbananas
mashed, overripe
2 tablespoonsground flaxseed
⅓ cupdairy-free milk
⅓ cupdairy-free butter
melted
2 tablespoonspure maple syrup
1 teaspoonpure vanilla extract
¼ cupsugar
2 tablespoonssugar
½ cuprolled oats
1 teaspoonbaking soda
½ teaspoonbaking powder
½ teaspoonsalt
1 ½ cupsall-purpose flour
walnuts
Chopped
dairy-free chocolate chips
Instructions
Step 1
Preheat the oven to 350°F and prepare a 9x5-inch loaf pan by spraying with cooking spray.
Step 2
Mash the bananas in a large bowl and make sure you have 1 1/3 cups. Add the ground flaxseed, dairy-free milk, dairy-free butter, maple syrup, and vanilla extract and stir until combined.
Step 3
Stir the remaining ingredients in one by one until combined. Pour into the prepared loaf pan and spread out evenly. Add chopped walnuts and/or dairy-free chocolate chips to the top.
Step 4
Bake the loaf for about 55 minutes, until golden and cooked through. Once done, place the loaf pan on a cooling rack for at least 30 minutes. Transfer the loaf directly to the cooling rack to let cool completely.
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