Banana bread is something I really love! And there are probably a gazillion recipes out there already. But I like to substitute ingredients and alter different recipes until I have what I call the ultimate banana bread recipe ever! 🙂
So if you like your banana bread moist (you can actually keep this for almost a week), this recipe is for you!
3 ripe bananas
1 vegan yogurt (I usually use a vanilla coconut milk yogurt – about 1 cup)
1/4 cup coconut oil – melted
1/2 – 1 cup of brown sugar (I usually use 1/2 cup )
1 tsp baking soda
pinch of salt
1 1/2 cup all purpose flour
Now lets get to the fun part! There are several things you can throw in. I most of the time throw in all of the ingredients below- so pick your poison! 🙂
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp cocoa powder
3/4 cup of chocolate chips
1 tbsp of any nut butter
This time (see photo) I put in cinnamon (lots of it) and cocoa powder as well as a bit of vanilla extract and some peanut butter. I didn’t put it a lot of the extract since I already used a vanilla yogurt.
- Preheat oven to 356 degrees Fahrenheit (180 degrees celsius). I don’t have a microwave so I put the coconut oil in the oven to melt it while it is preheating (lifehack :-)). Use some extra coconut oil to grease your pan.
- Mash the bananas. I put them in my Nutri Bullet with the yogurt and mix it in there but you can also use a fork or something else.
- Mix together the dry ingredients: flour, baking soda, salt and sugar.
- I put the vanilla extract in my Nutri Bullet with the bananas and the yogurt and the cinnamon and cocoa powder into the dry ingredients. If you want to add chocolate chips, I suggest putting them into the batter at the very end.
- Once the coconut oil is melted, combine all the wet and dry ingredients together. Whisk until you get a smooth batter (not too long, though).
- Pour the batter into your pan (I used a regular loaf pan (measures 8.5 x 4.5 x 2.75 inch)) and put it into the oven.
- Bake for about 60 minutes in the lower part of the oven. I like to set my timer a little earlier to make sure the bread doesn’t get burnt.
- You can check if your banana bread is ready by putting a sharp knife into the bread. Take it out. If there’s no dough on the knife, it’s good to be taken out.
- Let it cool for a few minutes.
I usually keep my banana bread covered in the fridge. It should stay moist and edible for several days.
That’s about it! I hope you enjoy this banana bread as much as I do!