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Mini Banana Bread Loaves


Mini Banana Bread Loaves

Mini Banana Bread Loaves.

© 2012 Ashley Skabar, licensed to About.com, Inc.

These mini banana bread loaves are great for quick breakfasts, brunches, and tea times, and they also make terrific gifts. Whether or not you're preparing them for someone who is allergic to dairy or lactose intolerant or who is looking to cut back on unhealthy fats like butter, you'll love how tasty they are! (The fact that they're healthier for you is just an added bonus!)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 mini loaves


  • 1 1/4 cup all-purpose flour
  • 1 cup white granulated sugar
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1/8 t. sea salt
  • 2 large eggs, lightly beaten
  • 1/2 cup canola oil
  • 1/3 cup vanilla soy milk or other dairy-free milk alternative
  • 1/2 t. banana extract (optional)
  • 3 medium overripe bananas
  • 3/4 cup slivered almonds (alternatively, you can use finely chopped pecans or walnuts)
  • Powdered sugar or Simple Icing (recipe below), if desired


1. Preheat the oven to 400 F. Light oil 3 mini loaf pans with oil, dairy-free soy margarine, or cooking spray. Set aside.

2. In a medium-sized mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt until well mixed. Create a well in the center. Add the lightly beaten eggs, canola oil, soy milk, and banana extract (if using) to the center of the well, and mix until just combined. Add the bananas to the batter, using a fork or pastry cutter to mash the bananas into the mixture. (Alternatively, you can choose to mash the bananas very well beforehand; I prefer to have coarsely mashed bananas in my banana bread, so I prefer to mash them into the batter as described!) Fold in the slivered almonds until evenly distributed.

3. Portion the batter into the prepared pans. Bake on a center rack in the oven for 30 minutes, or until the loaves are golden brown on the outside and a toothpick inserted into the center of the loaves emerges clean. Allow loaves to cool in the pans on a wire cooling rack for 20-30 minutes, then turn out the loaves and allow them to cool completely. Dust generously with powdered sugar or ice with Simple Icing (recipe below) if desired.

Simple Icing:

  • 1 1/2 cup confectioners' sugar
  • 2 1/2 T. vanilla soy milk
  • 1/2 t. lemon extract or banana extract
    • 1. Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and extract until the mixture is smooth. (Icing should be runny enough to run down the loaves but not so runny that it doesn't dry white.) If mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc. Once the loaves have cooled completely, drizzle icing over top. Allow icing to set completely before serving.

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