Cookbook

Banana bread
Difficulty Cooktime
Intermediate 75 min

Save your overripe

bananas from certain
doom. Here’s our go-to
banana bread recipe with
JUST Egg, perfected by
our chefs.

Serves 10
½ cup or 1 stick (114 g) plant-based butter (we
like Miyoko's Creamery), at room temperature
½ cup packed (115g) brown sugar
¼ cup (50g) JUST Egg
1 tablespoon (15g) vanilla extract
4 medium or 3 large (400g) bananas, mashed
3 tablespoons (46g) plant-based yogurt (see
note for substitutions)
2 cups (250g) all-purpose flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
¼ teaspoon (5g) salt
¾ cup coarsely chopped walnuts or chocolate
chips (optional)

Equipment

9 x 5-inch loaf pan

Hand mixer or standing mixer

01 / 04

Beat the wet ingredients

Use a hand mixer or standing mixer with a
whisk attachment to cream the butter with the
brown sugar until light and fluffy. Add the JUST
Egg and vanilla extract and beat until
incorporated, scraping down bowl as needed.
Mash the banana thoroughly then mix in the
mashed banana and yogurt.

Note: We like to use coconut yogurt. If you don’t

have yogurt, mix 3 tablespoons of milk (any
kind) with ¼ teaspoon of apple cider vinegar.
Let it stand for a minute or two before adding to
the batter.

02 / 04

Whisk the dry ingredients

In a separate bowl, whisk together the flour,
baking powder, baking soda and salt.

03 / 04

Mix everything together

Add the dry ingredients to the wet ingredients
and stir until just combined. Don’t overmix. If
using, fold in the walnuts or chocolate chips.

04 / 04

Bake for 1 hour

Pour the batter into the prepared loaf pan and
bake at 350°F for about 1 hour or until a skewer
or toothpick inserted in the middle comes out
clean. Depending on your oven, it may need 10
to 15 more minutes. Let it rest for another 10 to
15 minutes, then remove from the loaf pan and
cool completely on a wire rack before slicing.

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