bookmark_borderMy Favorite Banana Bread Recipe by Bon Appetit

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.

this recipe is worth busting out the mixer

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


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Here is the original recipe.