As a baker, what do I love about banana bread? It’s easy to put together. Most people like it. It’s sturdy enough to transport. Economical. Not only can it be made in advance, it’s BETTER that way. And it’s just plain yummy.
(pictures updated on March 23, 2017)
For all these reasons, I find that banana bread makes a great treat to take to work for my co-workers, or to make for a bake sale, or to give as a gift.
This is a basic recipe. Delicious as is, or if you’re inspired, jazz it up into a creation of your own.
Basic Banana Bread
Recipe Type: dessert/snack/breakfast
Makes: 1 loaf (8 1/2 x 4 1/2 inches)
- 2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 7 tbsp Coconut Oil, melted
- 1 cup Granulated Sugar
- 5 tbsp Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 1 1/2 cup well mashed Bananas*
Preheat oven to 350°F and line a 8 1/2 x 4 1/2 inche loaf pan with parchment paper.
Whisk together the flour, baking soda, and salt. Set aside.
Whisk together the oil, sugar, yogurt, vanilla, vinegar, and mashed bananas until thoroughly combined. Add to the flour mixture and stir until just combined (it will still be lumpy, but there will be no patches of dry flour).
Scrape into the prepared pan and bake for 55 – 65 minutes, until an inserted toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a cooling rack.
Cool completely before slicing.
Store tightly wrapped.
*Use very ripe (spotty) bananas. I used 3 medium sized bananas to get 1 1/2 cups.
-Be sure that your yogurt and bananas are room temperature or the coconut oil will seize and won’t blend properly. To simplify things, I warm up the yogurt with the coconut oil.