Even though this banana bread does not contain in its the composition of eggs and dairy products, its taste is obtained so full that it’s hard to believe he’s vegan. It is excellent sweet pastries not only for vegetarians, but also for those who fasting. Yogurt is replaced in it with soy yogurt, which along with vegetable oil and bananas gives baking unusually wet texture. For cooking, choose vegetable oil with a neutral taste and smell so that it does not interrupted the magical notes of banana that will fill your house back in baking process. The texture of the bread will become even more tender when it настоится. 
Time: 3 час. 50 minutes Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 and 1/4 Art. premium flour
- 1 tsp soda
- 0.5 tsp salt
- 3 very ripe medium bananas, mashed (about 1 and 1/4 Art.)
- 3/4 Art. Sahara
- 0.5 tbsp. plain soy yogurt
- 0.5 tbsp. vegetable oil
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, soya milk, bananas
Recipe preparation:
- Preheat the oven to 175 ° C. Cover the bottom and two long sides of the bread mold 22x12x7 cm in size with parchment so that 2 cm paper hanging over the sides and sprinkle lightly on the culinary spray.
- In a medium-sized bowl, combine flour, soda, and salt. In another mix bananas, sugar, yogurt, vegetable oil and vanilla. Carefully mix the liquid mixture with a spatula into a dry one and knead dough (it’s okay if there are a few lumps).
- Put the dough in the prepared form and bake until the tester, inserted into the center of the bread will not come out clean, 55-60 minutes; cover bread foil if it gets dark too quickly. Cool the bread don’t taking it out of shape on a wire rack for 30 minutes, then lay it out from the mold by lifting up the hanging ends of the paper and cool completely. Store banana bread in an airtight container at room temperature. temperature no longer than 5 days.
