This banana bread is eggless and dairy-free, but you’ll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Inactive: | 2 hr 30 min |
| Cook: | 1 hr |
| Yield: | 1 loaf (8 servings) |
Ingredients
- Cooking spray
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)
- 3/4 cup sugar
- 1/2 cup plain soy milk yogurt
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
- Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it’s OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Calories | 310 calorie |
| Saturated Fat | 1 grams |
| Sodium | 310 milligrams |
| Protein | 3 grams |
| Sugar | 25 grams |
Reviews
This is the best banana bread I’ve ever made! It is moist and flavorful! I’ve been baking over 40 years!
Great recipe! I make muffins, cut sugar and add cinnamon or pumpkin pie spice and mini chocolate chips.
What can I use instead of yogurt?
I’m not even Vegan but this is better than traditional recipes. Also, I cut the sugar by half and cut the oil by a third then added cinnamon! Delicious!
Used plain cashew yogurt and added walnuts-made then into muffins-AMAZING!-kids even ate it up!
It’s so good no matter what I substitute in it! For example I’ve used a number of different types of sugars and they all work. I enjoy sprinkling a little bit of the raw sugar on top before it goes in the oven as well. I never once have I had the plane soy yogurt, so this time I had vanilla vegan yogurt so I just use that. But, I usually use whatever unsweetened plain plant-based milk I have in the pantry. Lastly, this time I decided to do muffins and it made 11 perfect muffins in the paper muffin cups. I added chocolate chips just on top of a few, walnuts on some other ones, and I left the remainder plain for our teenagers. Yum Yum!
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This was absolutely delicious. I didn’t have yogurt so I used sour cream and monk fruit instead of sugar. Turned out so good!
This recipe is insanely good. I have tried tons of vegan banana bread recipes and this is hands down the best tasting and easiest one. I added cinnamon and pecans and subbed brown sugar for regular sugar. Perfectly caramelized outside and moist but not too dense inside. Incredible–you have to make this!
Can you used blached almond flour instead?