This dairy-free banana bread is moist, flavorful, and easy to make. Perfect for breakfast or as a snack.
Preheat your oven to 325°F (165°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick, making it easier to remove after baking.
In a mixing bowl, whisk together the melted coconut oil and sugar until well combined.
Using melted coconut oil helps to evenly incorporate it with the sugar.
Add the egg and vanilla extract to the bowl and mix until smooth.
Ensure the egg is at room temperature for better mixing.
Mash the bananas in a separate bowl and then stir them into the wet mixture.
Mashing the bananas separately ensures a smoother texture in the batter.
In another bowl, combine the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread at the 50-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the bread in the pan helps it set and makes it easier to remove.
Slice and serve your delicious dairy-free banana bread.
Serve with a spread of your choice, such as almond butter or jam, for added flavor.
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