Dairy Free Banana Bread

My husband and I are divided when it comes to banana bread. He likes his fluffy and dry so he can slice it and spread it with butter or chocolate spread. I like mine with the chocolate spread mixed in so it creates a really moist banana bread that doesn't require anything else spread onto it once it is cut. However you like yours, one thing is certain, banana bread is the tastiest way to use up all those over ripe bananas.

The recipe below makes one loaf

Ingredients

285g plain flour
110g Dairy free butter (I used Stork baking block)
175g Soft Brown Sugar
2 medium eggs whisked
85ml of dairy free milk (I used Oatly Oat Drink Whole)
1 teaspoon baking powder
4 over ripe bananas mashed
2 tablespoons of dairy free chocolate and hazelnut spread (optional)

Method

1. Preheat oven to 180 degrees Celsuis/ 160 degree Celsuis if using a fan oven. 
2. Start by creaming together the butter and sugar until it is light and fluffy. I find if you first soften the butter just slightly in the microwave, it makes this process so much easier. 
3. Then add in the flour and baking powder, mixing together with a wooden spoon. 
4.  Next gradually stir in the whisked eggs and milk until it is well mixed.
5. If you are adding the chocolate spread, soften it just slightly in the microwave for a few seconds as you did the butter and stir through the mixture. I find if you don't soften it slightly, you end up with clumps of it in your mixture.
6. Add in the mashed bananas and mix well. The more over ripe the bananas, the stronger the flavour will be. 
7. Pour the mixture into a loaf tin that has been greased with dairy free spread. At this point, I like to slice another over ripe banana down the middle and place on top of the mixture in the tin for decoration, but it is by no means necessary.
8. Place in the middle of an oven and cook for between 1hour- 1 hour 15minutes. Test with a small sharp knife or skewer to see if it is done. If there is still wet batter on the knife, return to the oven for a further 10 minutes and then test again. Repeat until it is cooked all the way through. 
9. Once removed from the oven, leave to cool for a few minutes in the tin before running a knife around the edge and turning out onto a wire rack. Once cool, slice and enjoy. 

It should keep for 2-3 days if kept in an airtight container. 

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