3 very ripe medium bananas, mashed (about 1 1/4 cups)
3/4 cup sugar
1/2 cup plain soy milk yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
Set the oven to 350 degrees Fahrenheit. Using parchment paper, line the bottom and two long sides of a 9 by 5 by 3-inch loaf pan, allowing a 2-inch overhang on each long side, and spray with cooking spray sparingly.
Salt, baking soda, and flour are combined in a medium bowl. In another separate bowl, combine the yogurt, oil, vanilla, and bananas. Use a rubber spatula to gently fold the wet and dry ingredients together until the batter just comes together (it's okay if there are lumps). Transfer the batter to the prepared loaf pan, and bake for 55 to 60 minutes, or until a tester inserted in the center comes out clean. If the loaf is browning too rapidly, tent it with foil. After cooling for 30 minutes on a wire rack in the pan, remove the loaf using the parchment overhangs and allow it cool entirely on the rack. The bread should be kept at room temperature in an airtight container.