Back home my mom has this large, red 9 x 13-inch pan that she always uses to make banana bread. She used to double this recipe and it would last about a week. Her recipe called for regular milk but I decided to make some changes to make it non-dairy. It turns out exactly the same! I don’t usually add chocolate chips but I did it recently and I shared it with teachers at work and they loved it!
The key here is to have overripe bananas. When I say overripe, I mean bananas that have turned entirely black. A few dark spots are not enough. I’ve tried it that way and it does not result in the spongy banana bread that you see here. So it’s ok to let your bananas “go bad” it’ll make for some great banana bread!
Ingredients
Yields two 8 x 4 inch banana breads
- 1 egg
- 1 cup of sugar (you can decrease to 3/4 cups of sugar and it still turns out great!)
- 1/4 cup margarine such as smart balance
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup of coconut milk
- 3-4 overripe bananas
Directions
1. Preheat the oven to 350° F.
2. In a bowl, mix the first three ingredients until you get a homogeneous mixture (egg, sugar, and margarine)
3. Add the flour, baking powder, and baking soda.
4. In a separate bowl mash the bananas and mix them with the coconut milk.
5. Pour the banana and milk mixture into the first bowl and mix until smooth.
6. Prepare two 8 x 4-inch loaf pans by covering them with margarine or oil and flour.
7. Pour the mixture into the pans.
8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
* You can add chocolate chips if you want a sweeter taste
Kosher Latina 