Use up really ripe bananas making banana bread!

I adapted this Post Punk Kitchen recipe by Isa Chandra Moskowitz a few years ago, and it’s no longer online. She has a different one now which might even be easier. I’m sure there are many recipes online. But I’ve tested the one below so I can say for sure it worked for me! And I can also say that we happen to have a lot of ripe bananas at the co-op this week!

Banana Bread Squares adapted from the PPK
3 cups all purpose flour
1.5 cups sugar (I used the evaporated cane juice type the co-op carries in bulk)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/8 teaspoon nutmeg (I subbed cinnamon)
5 very ripe bananas
1/2 cup canola oil
6 oz vanilla soy yogurt (or half cup tofu mixed well with soy milk to make 6 oz)
3/4 cup soy milk
2 teaspoons vanilla extract


Preheat oven to 350 F. Spray baking sheet with non-stick cooking spray or coat with a few drops of oil.

In a large cooking bowl, sift together dry ingredients. In a separate bowl, mix together wet ingredients. Bananas should be pretty smooth but leave a couple of lumps. Pour wet ingredients into dry and combine until dry ingredients are just moistened. Pour into 9 x 13 baking dish and bake for 45 minutes. Let cool a bit and cut into squares.

Note: I was able to use 2 smaller baking pans instead of one larger one. These turned out perfectly and also freeze well.

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