This dairy free banana bread recipe is based on my moist banana bread recipe. It simply replaces real butter with Earth Balance vegan “butter”. There’s absolutely no difference in taste between the dairy and non dairy versions.
The two cups of mashed bananas make this a very moist banana bread.
2 c. overripe bananas, mashed
1/2 c. Earth Balance vegan “butter”
1 1/2 c. unbleached all-purpose flour
2 eggs, beaten
1 c. sugar
1 tsp. baking soda
1 tsp. vanilla
1/2 t. salt
Preheat oven to 350 degrees.
Cream butter and sugar together with a wooden spoon. Add beaten eggs and mix them in.
Add vanilla, baking soda, and salt.
Add mashed bananas and flour and mix everything well. There may be a few small banana lumps but that’s okay. If you prefer a perfectly smooth batter you can use a mixer.
Pour mixture into a loaf pan and bake at 350 degrees for 90 minutes or until a toothpick comes out clean. It’s a good idea to start checking for doneness at about 60 minutes.