Organic produce have a tendency to ripen fast. With our busy schedules we often run into the issue of not eating them in time and are forced to throw them away. When it comes to bananas, which are a great way to add manganese, fiber, biotin, and potassium to your diet, we have a great solution.
Vegan banana bread can be an awesome addition to your breakfast, a great afternoon snack, and even a nice treat after dinner. This moist and delicious bread will make you want to share this easy recipe with all of your friends and safe those over ripened bananas!
1 1/4 cups whole wheat 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
Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with parchment, leaving a 2 inch overhang on each long side, and lightly coat with oil.
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 okay 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’s 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.
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