This is an odd quick bread recipe because it uses the creaming method instead of the muffin method, but I doubt you care about that; what you care about is that it’s delicious, easy, and doesn’t take a lot of weird ingredients. Pretty much every megamart has vegan yogurt and butter, even during this weird COVID era; I use Earth Balance, and the store had Silk soy yogurt this time round but almond, oat, or coconut would work. (I tend to stay away from coconut milk based things in baking because to me the coconut flavor is far too bossy.)
The recipe originally came from the 1997 edition of Joy of Cooking, which as you can see in the picture is a battered, splattered old friend of mine. I veganized the recipe and altered a few things to suit my own particular style of baking which requires vanilla and spice in everything. It’s especially tasty served warm and slathered with butter.
“Joy of” Banana Nut Bread
8
servings20
minutes45
minutesA cakey and soft loaf studded with nuts, this recipe made me realize I love banana bread after years of firmly believing I hated it.
Ingredients
- The Dry:
1 1/3 c flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon or 1/4 tsp cinnamon and 1/4 tsp cardamom
- The Creamy:
5 1/2 tablespoons vegan butter
2/3 c sugar
1 container nondairy vanilla yogurt (whatever sort you like)
2 mashed very ripe bananas
1 tsp vanilla
1/2 cup coarsely chopped pecans or walnuts
Directions
- Preheat your oven to 350F and spray a 9″ loaf pan with no-stick.
- Whisk together all of The Dry in a bowl.
- With an electric mixer cream the butter and sugar for 2 minutes or until fluffy and lightened in color. Beat in the dry ingredients until the mixture looks kind of sandy.
- Add in the yogurt and beat again until combined; then add the bananas and vanilla and beat briefly to distribute the banana. If you like chunky banana bread, and why on EARTH would you do that, fold the banana in instead of beating it.
- Add the nuts and fold in gently. You can up the nuts if you like, I just eyeball the amount.
- Scrape into a loaf pan and bake 45-50 minutes or until a toothpick stuck in the center comes out clean. Cool sitting on a rack in the pan for 5 minutes, then turn out onto the rack and cool the rest of the way.