Here’s an adaptation from a recipe in Country Living, perfect for these first few cozy mornings that feel like fall. For a more classic taste, use cinnamon instead of the nutmeg and cloves.
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 cup brown sugar
- 1/2 cup Earth Balance butter, softened
- 2 Ener-G eggs
- 1/3 cup vanilla non-dairy yogurt
- 3 mashed ripe bananas
- 1 teaspoon vanilla extract
- In a bowl, combine the flour, baking powder, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer, combine the brown sugar and butter; beat for about 2 minutes at medium speed until smooth and creamy. Add the Ener-g eggs, followed by the vanilla yogurt, bananas, and vanilla extract, beating after each addition.
- Slowly add the flour mixture, beating at slow speed until just combined. Spoon the batter into a greased 9×5-inch loaf pan.
- Bake at 350 degrees F for 65 minutes. Cool completely, then transfer to a cutting board (or refrigerate overnight).
- Cut the loaf into 1/2-inch thick slices. Melt additional Earth Balance butter to taste in the bottom of a skillet or griddle over medium-high heat. Add the banana bread slices in batches, cooking for about 3 minutes on each side.
- Serve with warm maple syrup!
The kids helped prepare this as a birthday breakfast-in-bed surprise; it’s definitely a recipe with a special occasion feel to it.