I love this recipe. Look at that beautiful crust!
To make it dairy-free, I replace the yogurt/mascarpone with coconut milk and use a plant-based butter. I also added vanilla.
And, yes, I do set a timer for 4 minutes to make sure the brown sugar/butter/coconut cream mixture gets to that light and fluffy stage.
My Dairy-Free Version
1½ cups all-purpose flour
1¼ teaspoons baking soda
½ teaspoon salt
1 cup (packed) dark brown sugar
⅓ cup coconut cream
1 teaspoon vanilla extract
¼ cup (½ stick) unsalted plant-based butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
granulated sugar for dusting on top
Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat brown sugar, coconut cream, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Add vanilla and bananas and mix just until combined. Scrape batter into prepared pan; smooth top and sprinkle sugar.
Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.