Vegan Banana Bread {not gluten free}

Okay in all my years of baking, I've never made  bread THIS good. Now, it isn't a *free from everything* bread but it is dairy free, egg free and freaking amazing. It's incredibly moist, full of banana flavor and has that crunchy yet sticky top that reminds me of my childhood. If you indulge in gluten, please make this! 

INGREDIENTS:

• 1/2 cup coconut oil, soft at room temp
• 1 cup organic cane sugar
• 3 Tbsp aquafaba
• 1 1/2 cups unbleached organic all purpose flour
• 3 tsp baking powder
• 1 Tbsp cinnamon
• 1/2 tsp. salt
• 1 cup mashed bananas, about 3
• 1/2 cup unsweetened coconut yogurt
• 1 tsp pure vanilla extract
• extra cane sugar

DIRECTIONS:

1. Preheat oven to 350°. Line a 9-inch loaf pan with parchment paper. Loaf pan should be 3/4 full of batter.
2. In a large bowl, mix the coconut oil & sugar with a hand mixer until somewhat fluffy and incorporated. Add the aquafaba and mix until combined fully.
3. In a small bowl, whisk together the flour, baking powder, cinnamon and salt; combine into the sugar mixture.
4. Add the yogurt, bananas, and vanilla; stir well with a rubber spoon.
5. Pour into prepared pan, sprinkle extra sugar on top and bake for 50-55 minutes. I find 52 minutes to be perfect. 
6. Allow to cool for 10 minutes before removing from pan. Transfer to cooling rack. Once cool store in an air tight container at room temp. ENJOYYYYY! 🤤