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5 recipes for the non-dairy baker

By: Enrique Gili on Feb. 26, 2013, 4:07 p.m.
banana nut bread

Photo: Nady/Shutterstock

3 of 7

Banana Nut Bread

You won't miss the butter in this incredibly forgiving recipe. Like bananas? Add one more. Hate walnuts? Try pecans. Don't like white sugar? Swap for brown. It's all good.

Prep time: 10 minutes  

Total time: 40 minutes  

Yield: Makes 1 loaf

Banana Nut Bread


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 level teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 3 ripe bananas, sliced
  • 2 eggs
  • 1/2 cup canola oil, plus extra
  • 3/4 cup walnuts, chopped
Cooking directions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine the flour, sugar, baking powder, salt and pumpkin pie spice in a mixing bowl. Stir until blended, about 30 seconds.
  3. In a second bowl, combine banana, eggs, and canola oil. Mash until well blended, about 2 minutes.
  4. Indent flour. Pour wet ingredients into dry. Stir until a thick batter forms, about 2 minutes. Add walnuts and stir. Pour ingredients into a lightly oiled baking pan.
  5. Place on the center rack of oven and cook for 40 to 45 minutes, or until a toothpick comes out cleanly when inserted in the center. Remove from oven and allow cake to cool for 1 hour.