Vegan Banana Bread
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!).
Equipment
- 1 Loaf Pan 9x5 inch recommended
- 2 Medium Bowls For wet and dry ingredients
- 1 Whisk
- 1 Rubber Spatula For gentle folding
- 1 Wire Rack For cooling
Ingredients
Main
- 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.
Notes
Ensure bananas are very ripe; the riper, the sweeter and more moist the bread will be. Overmixing the batter can lead to a tough texture, so fold gently until just combined. Don't worry about small lumps of flour. Tent the loaf loosely with foil if the top starts to brown too quickly before the center is cooked through. Cooling completely on a wire rack before slicing is crucial for the structure to set properly.