Delicious Dairy Free and No Refined Sugar Banana Bread
I am a lover of banana bread. It is one of my absolute favorite comfort foods. Growing up, my Dad would make it with milk chocolate chips and then smear a bunch of butter on top of hot, freshly baked slices. Oh my goodness, it was so, so goooood! Years later I would love to still enjoy the way my Dad used to make it, but times have changed and so has my body. I need a lighter option these days, along with no refined sugar to avoid stomach aches, which is why I can’t stop ranting and raving about this Wholesome coconut palm sugar, so here is another recipe made with it. If banana bread isn’t your thing, you can check out these donuts or these no-bake cookies.
After I got done baking this bread, I realized it was dairy free! I love milk most days, but I was pretty pleased to realize there was none in this recipe. I don’t have anything against dairy, but when trying to find lighter solutions to traditionally heavy foods, it’s always nice to find out they can taste just as yummy without the dairy.
Here’s what you’ll need:
2 cups 100% whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup organic coconut oil
3/4 cup Wholesome Organic Coconut Palm Sugar (my absolute favorite sugar!)
2-3 overripe bananas
Not in the picture, but I also ended up adding some cinnamon and about a half cup of organic 72 percent cacao dark chocolate chips. I highly recommend.
Mix the dry ingredients, add the wet ingredients. I recommend smashing the bananas up in separate bowl before adding to the mix. Once you add the smashed bananas, stir everything for a few minutes making sure it’s blended well.
For a loaf in a bread pan, bake for about an hour at 350 degrees. If you prefer muffins, stick at 350 and check them at 10-12 minutes.
That’s it! I hope you love this bread as much as me! The best part is you really don’t have to feel guilty when have a slice (or two) of this banana bread. Enjoy!