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 ( I use coconut oil)
1 teaspoon pure vanilla extract
I just threw in a few chocolate chips ☺️
Directions 🧭
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. I only had a cake pan so I just used that.
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. Mix the wet ingredients into the dry ingredients until the batter just comes together (it’s OK if there are lumps).
Transfer the batter to the prepared loaf pan/ cake 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. Store the loaf in an airtight container at room temperature for up to 5 days.
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