Moist Banana Bread Dairy Free Recipes

Steps:

• Preheat oven 325.
• Mix oil and sugar, add egg and stir.
• Add next 3 ingredients.
• Add bananas and pour into floured/waxed pan.
• Bake for 1 hour- test with toothpick.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Steps:

• Preheat oven to 350°F.
• Mix all together.
• Grease loaf pan.
• Bake in bread loaf pan for 60 minutes.
• Remove from oven and test with toothpick. If toothpick does not come out clear, reduce heat to 300°F' and bake at additional 10 minute intervals until done.

Steps:

• Preheat oven to 375 degrees.
• Cream margarine and sugar.
• Add eggs, beating well.
• Beat in bananas and vanilla until well blended.
• Stir dry ingredients together; combine with first mixture.
• Stir in yogurt and nuts.
• Pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan.
• If desired, sprinkle wheat germ over top.
• Bake 1 hour for small loaves and 80 minutes for large loaf.
• Do NOT underbake as the yogurt makes this very moist.

Steps:

• You will need a 2 lb loaf tin, lightly buttered or lined with parchment paper.
• Preheat the oven to 170ºC/gas mark 3.
• First of all, in a large bowl, sift the plain flour, baking powder, bicarbonate of soda and salt.
• Now in another large bowl, mix the melted butter and sugar and beat until well blended.
• Beat in the eggs one at a time followed by the mashed bananas.
• Now using a wooden spoon stir in the chopped chocolate, raisins and vanilla extract.
• Sieve in the sifted flour mixture (double sifting is to give it a good airing), a third at a time, folding in carefully after each addition.
• Spoon the mixture into the prepared loaf tin and bake in the centre of the oven for about 1 hour-ish (test to see if its done when an inserted toothpick or a thin skewer comes out clean).
• Remove from the oven and let it cool in the tin for 5 minutes before turning it out on to a wire rack.
• Then let it get completely cold before serving or transferring it to a cake tin.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large mixing bowl, mix flour, sugar, baking soda, and salt.
• In medium bowl mash together the bananas, oil, apple sauce, and milk.
• Add wet ingredients to the dry ingredients in the large bowl and mix until combined. Mix Ener-G egg replacer in separate bowl (as per instructions on box) and combine with batter.
• Grease a standard-sized loaf pan (about 9x5) and add batter.
• Bake in the oven for 1 hour and 15 minutes or until a toothpick comes out mostly clean. Let cool for about 30 minutes. Enjoy!