Banana Bread
Ingredients
- ⅔ cup unsweetened plain vegan yogurt such as Kite Hill
- 1 teaspoon baking soda
- 1 ½ teaspoons ground flax seed
- 3-4 overripe mushy bananas*
- ½ cup 1/4 pound vegan butter, such as Miyoko’s
- 1 cup evaporated cane sugar
- 2 cups unbleached all purpose flour
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9” X 5” loaf pan.
- In a small bowl, whisk together vegan yogurt, baking soda, and ground flax seed. Set aside.
- In a large bowl, beat together vegan butter and cane sugar until light. Add half of the yogurt mixture. Stir to combine. Add about half the flour, and stir. Alternate with the remaining yogurt and flour, stirring for a thick batter.
- In a separate small bowl, mash bananas till creamy. Then add the mashed bananas and vanilla into the batter and stir just enough to combine.
- Pour batter into prepared baking pan and bake for 1 hour, or until puffed, set, golden-brown and gorgeous. It smells wonderful, tastes even better, abd keeps wrapped in foil and refrigerated for days.
Notes
*Using frozen bananas? Good on you. Thaw them first, and make sure to add all the liquid the bananas throw off. It makes for an extra-moist banana bread that tastes of the very essence of banana.