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Dairy-free banana loaf

Dairy-free banana loaf

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Dairy-free banana loaf

The perfect afternoon treat

The perfect afternoon treat

Serves 12

Cooks In1 hour 10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 329 16%

  • Fat 19.2g 27%

  • Saturates 3.2g 16%

  • Sugars 21.4g 24%

  • Salt 0.4g 7%

  • Protein 7g 14%

  • Carbs 33.4g 13%

  • Fibre 2g -

Of an adult's reference intake


  • 175 g dairy-free margarine , (suitable for baking), plus extra for greasing
  • 175 g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 175 g golden caster sugar
  • 200 g ground almonds
  • 2 large free-range eggs
  • 3 ripe bananas


  1. Preheat the oven to 170ºC/325ºF/gas 5. Grease a 1.5 litre loaf tin with dairy-free margarine and line with greaseproof paper.
  2. Sieve the flour into a food processor, then add all the remaining ingredients (except the bananas). Blitz well until combined.
  3. Peel the bananas, roughly mash in a bowl, then add to the food processor. Pulse briefly to combine, then scrape the mixture into the prepared loaf tin.
  4. Place the tin and bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean.
  5. Leave to cool slightly in the tin, then turn it out onto a wire rack to cool completely. Enjoy with a drizzle of honey and a few extra slice of banana, if you like.

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