Just-Mix Banana Bread

Just-Mix Banana Bread

This banana bread is dairy-free. It's really easy to make too! Moist and fluffy, it fills your mouth with banana flavor.

Ingredients: one 20 cm long poundcake pan

Flour (bread, cake or all-purpose)
200 g
Baking powder
2.5 teaspoons
Light brown sugar
80 g
Bananas (ripened)
150 g (about 2 small)
Canola oil
100 ml
Chopped walnuts (optional)
40 to 50 g
Chopped dried apricots (optional)
40 to 50 g
Other additions of your choice
to taste


1. Preheat the oven to 180ºC. Grease the pound cake pan lightly, and dust with flour. Shake out excess flour.
2. Prepare 2 bowls, one large and one small. Put the flour, baking powder and sugar in the large bowl, and mix together well with a whisk.
3. Put the bananas in the smaller bowl, and mash with a fork until it becomes a thick paste. Drop an egg and mix it in with the same fork.
4. Add oil to the banana and egg bowl, and mix well. Pour the banana mixture into the big bowl with the flour. Mix with a whisk.
5. When the batter is smooth, add walnuts, apricots or other additions of your choice. Mix it all in properly.
6. If you have a food processor: pulse everything except the dry ingredients and additions until smooth. Add the dry ingredients and additions and pulse.
7. Pour the batter into the prepared cake pan. Make an indent in the center of the surface with a spatula. Bake in the oven for 40 to 45 minutes.
8. When a bamboo skewer poked in the middle comes out clean, it's done. Swiftly insert a palette knife into all four sides of the pan, and remove the cake.
9. Take the cake and cool on a rack. When the cake has cooled down a bit, wrap in aluminium foil to prevent drying out, and leave to cool completely.
10. Be sure to slice it when it has cooled completely. If you try to cut it when it's still warm, it may fall apart (but it's also good warm).
11. If you wrap the cake well and store it in a cool and dry place (in the refrigerator in the summer), it will easily keep for 3 to 4 days. I always make 2 cakes at a time.
12. If you bake the batter in muffin molds, you'll have banana muffins. Bake for about 15 to 22 minutes, watch and adjust.
13. These are freshly baked muffins with chocolate chips using the same batter.

Story Behind this Recipe

This cake has no butter or dairy products, so I made it when I was breastfeeding my daughter, who was allergic to milk. I tried several recipes and adapted them to come up with the easiest version that I liked. Baking takes a while, but the prep is easy. Please give it a try.