Reluctant Housewife: Vegan Banana Bread
Updated: Mar 21, 2019
It's fall and I couldn't be any more excited for it! Even the air smells different, like a waft of PSL with a twinge of burnt wood from fireplaces in homes nearby. My birthday is also in fall which makes it even more fun. November 5th baby! Another year... younger, I'd like to think of it.
I was at work on set the other day and crafty had brought in a homemade banana bread. Of course, I hurried myself over and took the tiniest of slices, so as not to look like I wouldn't be hoarding it through out the day. And, to my surprise it was VEGAN! Now listen, I'll take vegan anything any day but I can't always count on baked vegan goods to be amazing every time.
But, I was oh, so wrong. It was amazing!
It inspired me to make my own and that's what you'll be watching! Check out the Reluctant Housewife episode here and grab this super easy recipe below!
Vegan Banana Bread
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 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 your oven to 350 degrees. Spray a 9 x 5 in. loaf pan with cooking spray. Use coconut, canola, just not olive oil. Put your wet ingredients: flour, baking soda and salt into one bowl and whisk together. Set aside.
Put your yogurt, banana's, sugar, vegetable oil and vanilla extract into another bowl and mash banana's into mixture until it's slightly lumpy, but mainly smooth.
Folding your dry ingredients into your wet ingredients in thirds combine both mixtures until smooth. Be gentle as to avoid air bubbles.
Pour into your pan and place in oven for 55-60 minutes. If the top of your loaf starts to brown too quickly tent it with tin foil.
That's it! Bring it to work and make your co-workers happy! Happy fall!