Vegan Banana Bread
Tender, moist, and fluffy, this vegan banana bread is a reliable reader favorite. Using lightly whipped aquafaba and homemade vegan buttermilk, this loaf achieves a light texture that avoids being dense or dry. It is a simple, customizable one-bowl treat that makes for a perfect breakfast or comforting snack.
Instructions
- 1
Preheat your oven to 176 degrees Celsius and line a 9x5-inch loaf pan with parchment paper.
- 2
Stir lemon juice (1 tbsp) into oat milk (90 ml) and set aside for 5 minutes to create vegan buttermilk.
- 3
Mash banana (3) in a bowl until smooth. In another bowl, whip aquafaba (90 ml) for 1 minute until it becomes foamy.
- 4
Mix brown sugar (130 g) and sunflower oil (75 g) with an electric mixer until well combined. Stir in the whipped aquafaba, vanilla buttermilk, and pure vanilla extract (1 tsp). Add the mashed bananas and mix again.
- 5
Gently fold in all purpose flour (250 g), sea salt (0.25 tsp), baking soda (1 tsp), ground cinnamon (1 tsp), and ground nutmeg (0.5 tsp) with a spatula. If using, fold in dark chocolate chips (125 g) or walnuts (84 g).
- 6
Pour batter into the pan. Smooth the top and optionally garnish with banana (1) or demerara sugar (1 tbsp). Bake for 50 minutes until a toothpick inserted at an angle comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack.
Nutrition Facts
Per portion