Super moist, spiced banana bread inspired by the beloved Chicago bakery classic Sweet Mandy B’s.
Prep Time
20 min prep
Cook Time
60 min at 350 degrees
Serves
6
Ingredients
- 3 very ripe bananas, mashed
- 2 cup all-purpose flour
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1/4 cup dairy free yogurt (culina)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Dark chocolate chips & walnuts
Steps
1
Preheat oven to 350°F. Grease a 9×5 inch loaf pan or line with parchment.
2
In a large bowl, mash 3 very ripe bananas, mashed until mostly smooth with a few small chunks.
3
Whisk in 1/2 cup coconut oil, 2 large eggs, 1 cup coconut sugar, 1/4 cup dairy free yogurt, and 1 tsp vanilla extract until well combined.
4
In a separate bowl, whisk together 2 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
5
Fold the dry ingredients into the wet mixture just until no streaks of flour remain, don’t overmix. Add some dark chocolate chips and walnuts if you’d like. Pour batter into the prepared loaf pan.
6
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Baking tip:
Dairy free yogurt is the moisture secret here; don’t skip it. For 2 loaves with all 6 bananas, double every ingredient and bake both pans on the same rack, rotating halfway through.