Ever since I was little, brown bananas have meant one thing: banana bread is imminent. Of course, my mom used to use eggs and milk, so since I started cooking vegan I’ve had to discover my own recipes. This recipe is particularly good if you like your banana bread a bit doughy (which I do). A couple of notes:
- I used 4 bananas because I didn’t want to leave one brown banana behind, but you only need 2 or 3
- I happened to have mango yogurt on hand, but I’ve found that strawberry yogurt tastes best with this recipe
- I used this recipe
Anyway, happy baking!
UNCOMFORTABLY MOIST VEGAN BANANA BREAD
(makes 1 loaf)
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2-4 ripe bananas, peeled and mashed with a fork
- 3/4 cup sugar
- 1 small container (4–6 oz) vegan yogurt
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla extract
- Baking spray
1. Preheat oven to 350°F.
2. Spray bread pan with nonstick baking spray, set aside.
3. Whisk together flour, baking soda, and salt in one bowl; whisk remaining ingredients in a separate bowl.
4. Pour wet ingredients into bowl with dry ingredients, mix until just combined—don’t over-mix, and it’s okay if there are some lumps from the banana (in fact, I prefer some lumps!).
5. Bake for one hour or until you can insert a toothpick and it comes out dry.
6. Cool on a wire rack until the pan is cool enough to touch (≈20–30mins), then flip onto a plate. Enjoy!