Vegan Banana Bread

This is a delicious banana bread made by our lovely friend Hindy. Hindy has joined us in the Yoga Camping for 3 years and her Banana Bread, more popular as "Banana Cake" is already famous and expected!!!Thank you Hindy for  sharing with us your love, life and recipe.   VEGAN BANANA BREAD, by Hindy MeredithIngredientsCooking spray (optional) or Coconut oil1 1/4 cups unbleached all-purpose flour1 teaspoon baking soda1/2 teaspoon kosher salt3 very ripe medium bananas, mashed (about 1 1/4 cups)3/4 cup sugar1/2 cup plain almond milk1/2 cup vegetable oil1 teaspoon pure vanilla extractDirectionsPreheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray or coconut oil.Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.