A warm slice of banana bread is a wonderful way to start the day or top it with your favorite ice cream and caramel sauce and call it an indulgent dessert!
Serving Size: 7-10 servings
1 cup all-purpose flour
¼ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon sea salt
1 1/3 cups mashed, very ripe banana
½ cup brown sugar
½ cup Unsweetened Plain Cashewmilk Yogurt
½ cup vegetable oil, plus more for greasing
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat the oven to 350º F.
Grease a 9” x 5” loaf pan. In a large bowl, sift together both types of flour, baking soda, sea salt and set aside. 3. In a separate large bowl, mix the banana, brown sugar, Cashewmilk Yogurt, vegetable oil, and vanilla extract until completely incorporated.
Combine the wet ingredients, dry ingredients and nuts (if using), mixing until just combined and moist- some lumps are fine. Spoon the thick batter into your baking pan.
Bake in the preheated oven for 50-60 minutes. If the loaf appears to be browning too rapidly on top, tent with aluminum foil for the remainder of the baking time. You’ll know your bread is finished when you can insert a thin knife or toothpick into the center, and it comes out clean. Remove from the oven and allow to cool completely before serving.