Ingredients
2 cups flour (all-purpose, spelt, whole wheat pastry, or oat flour)
1 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup mini chocolate chips (optional)
1½ cups mashed ripe banana (about 3–4 bananas)
½ cup plain or dairy-free yogurt (or additional mashed banana)
½ cup pure maple syrup, honey, or agave
⅓ cup oil or milk of choice
2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease or line a 9×5 loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, combine mashed banana, yogurt, sweetener, oil (or milk), and vanilla.
- Stir wet ingredients into dry until just combined.
- Fold in optional chocolate chips or nuts.
- Spread batter into prepared pan.
- Bake 40 minutes. Turn off oven and let bread sit inside for 10 minutes without opening the door.
- Check with a toothpick. If needed, continue baking in 5-minute intervals.
- Cool completely before slicing. Refrigerate overnight for best texture.
Notes
- For an oil-free version, replace oil with milk or additional yogurt.
- To make vegan, use plant-based yogurt and maple syrup.
- For gluten-free, use certified gluten-free oat flour or gluten-free all-purpose blend.
- Store in the refrigerator for up to 4 days.
- Freeze slices individually for up to 2 months.
- Prep Time: 10 min
- Cook Time: 40 min