An easy, one-bowl banana bread that’s free from dairy and eggs, but no one will ever know!
Makes one 8×4″ loaf, 12 slices
Ingredients
3 medium very ripe bananas, mashed (350g)
1/3 cup canola oil
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
6 Tbs. (90g) dairy-free vanilla yogurt
1 3/4 cups (210g) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
Scant 1/2 tsp. salt
Instructions
- Preheat the oven to 350° F.
- Spray an 8×4” loaf pan with nonstick cooking spray.
- Place the mashed bananas, canola oil, brown sugar, granulated sugar, and yogurt in a large mixing bowl. Whisk vigorously until smooth and combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
- Pour the batter into the loaf pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the bread for 55-65 minutes, rotating the pan halfway through the cooking time, until a toothpick inserted in the center comes out clean. If the loaf appears to be browning quickly, lay a sheet of aluminum foil on top for the last 20-25 minutes of baking.
- Remove the loaf pan from the oven. Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least one hour before slicing and serving.
*Leftover banana bread may be stored in an airtight container at room temperature for 2 days, in the refrigerator for 4, or in the freezer for 2 months.
