Banana Bread (Dairy Free)


My husband and I are going to be traveling to Europe in the spring. We’re going to London, Paris and Amsterdam. I’m so excited. I’ve been making lists of everything… where I want to eat, what I want to see, what I need to bring. And we aren’t leaving for 3 more months.

We are also learning French for our trip and it is hard. French is hard. I am really trying though. And by really trying I mean listening to a CD in my car sometimes and listening to the new Adele CD other times. A girl just needs some Adele once in awhile!

I have also been eating a lot of banana bread to prepare my stomach for French baguettes. Hopefully this works.

I stopped eating bananas because when my stomach was upset I was eating them everyday and now that I’m feeling better I associate bananas with not feeling well. I know, I’m crazy. Don’t worry, Anthony informs me that I’m crazy all the time. Even though I’m not eating raw bananas, cooked bananas are totally fine. And so, we have a lot of leftover bananas which leads to a lot of banana bread. I don’t see a problem with this.

Banana Bread (Dairy Free)

Yields – 1 loaf or 24 muffins

Prep time – 10 minutes

Cook time – 1 hour


  • 1/3 cup of vegetable oil
  • 3/4 cup of sugar
  • 1 egg
  • 1 1/2 cups of flour
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 4 mashed, ripe bananas


  1. Preheat the oven to 325 degrees.
  2. Mix the oil and the sugar in a large bowl.
  3. Add the egg and stir again.
  4. Add the sugar, flour, baking soda and salt. Stir, stir, stir.
  5. Add the banana. Stir.
  6. Bake for 1 hour or until a toothpick comes out clean.



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