The BEST Banana Bread (Dairy Free)

I was in the mood for banana bread, and couldn't find a recipe that matched what I was looking for.
I took some parts of different recipes and created my own - oh my gosh it is so delicious!

I think this would work well with any kind of add-ins. I used 1/2 cup dairy free chocolate chips, 1/2 cup sweetened shredded coconut, and 1/4 cup finely chopped walnuts. Feel free to make it your own!

I used some toasted granulated sugar, but you can use whatever kind of sugar you like baking with.

When it first comes out of the oven it has a bit of a golden crust. After wrapping it up, the crust softens completely and the entire bread is incredibly moist.

Ingredients:
6 T coconut oil
½ cup sugar
2 eggs, room temperature
1 tsp vanilla extract
3 medium bananas, very ripe
1 ½ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
1-1 ½ cups add-ins (see above)

Directions:

Preheat oven to 350 F. 

Lightly grease a 9x5 loaf pan with coconut oil or canola oil. Line the long side with a piece of parchment paper so you have a “sling” to lift out the finished bread. 

In a large heat-safe bowl, microwave the coconut oil in 15 second bursts until just barely melted. 

Stir in the sugar, followed by the eggs and vanilla, mixing until smooth. 

Mash the bananas really well (I use a fork and do it on a plate), and then stir into the sugar mixture. 

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. 

Add the dry mixture to the wet mixture and fold in gently until mostly combined. 

Add mix-ins and fold in. 

Pour the batter into the prepared loaf pan, smoothing the top. 

Bake for 45¬-50 minutes, or until the top and edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.