Dairy-free Banana Bread

Delicious warm out of the oven, this recipe is all the more moist and flavourful because it uses olive oil instead of butter or shortening.   Whole-wheat flour and honey make this loaf more substantial tasting than most banana bread recipes I have tried.

 

Needed for this recipe:

• Sunshine Coast Olive Oil Co. 100% Dairy-Free Butter Olive Oil

• Substitutions:  Sunshine Coast Olive Oil Co. Blood Orange Olive oil

 

Ingredients:

• 3 Tablespoons  + ½ teaspoon Sunshine Coast Olive Oil Co. 100% Dairy-Free Butter Olive Oil
• ½ cup locally sourced honey
• 3 eggs
• 1 cup ripe bananas
• 1/3 cup cashew milk (or soy or cow’s milk)
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt

Method:

Preheat oven to 325 degrees.

Mix honey and 3 Tablespoons Butter Olive Oil together, then whisk in eggs, bananas and milk.

Mix dry ingredients separately, and then fold them into the wet ingredients.  Do not over stir.

Grease a loaf pan with ½ teaspoon Butter Olive Oil, and pour batter into greased pan.

Bake for approximately an hour.  The colour should be a rich brown.  Cool on a rack.