I LOVE banana bread! It is my favorite and I rarely have it. I've tried a few banana bread recipes and none of them turn out as good as I think banana breads should taste (read: as good as my mom's). I've also never been a big fan of the amount of ingredients in the recipes. A bit too much butter and a dozen of other ingredients that when mixed together creates a yummy but rather fatty treat.
Lately I've been finding recipes that turn the classics into slightly healthier versions. I feel much better when I'm feeding them to the kiddos during daycare. Imagine my delight when I came across a vegan banana bread recipe. We're nowhere close to vegans and I didn't have all of the ingredients required on hand, so much like most everything else in my life, I fudged the recipe. The result was heavenly delicious!
Ingredients:
3 bananas
1/2 cup vegetable oil
1/2 cup yogurt
1 tsp. vanilla extract
1 1/4 cup flour
3/4 cup sugar
1/2 tsp. baking soda
1/2 tsp salt (I skipped this ingredient, but you can always add it in)
Preheat oven to 350 degrees. Mix the wet ingredients and dry ingredients separately, then pour the mixed dry ingredients into the wet. Stir together. Coat your bread pan with cooking spray then pour batter in. Cook at 350 degrees for 45-50 minutes.
The outside cooked a tad faster than the inside (story of my life whenever I bake breads) but it was actually the perfect combo. The outside was slightly crunchy; not hard, crunchy. While the inside was soft and a denser consistency than other banana breads. Also, it was packed with tons of delicious flavors! The flavor of the vanilla yogurt combined with the bananas was amazing. I made this for the kid's morning snack one day and the entire loaf was devoured within 15 minutes! This recipe is definitely a keeper!