The Best Vegan Banana Bread
User Reviews
5
The Best Vegan Banana Bread
Description
This vegan banana bread recipe begins by whipping aquafaba until foamy to act as an egg substitute. Ripe mashed bananas are combined with oat milk mixed with lemon juice to mimic buttermilk’s acidity. The wet ingredients including oil, brown sugar, and vanilla are mixed together before folding in the whipped aquafaba and vegan buttermilk. The dry ingredients — flour, salt, baking soda, and cinnamon — are then added and incorporated carefully.
Baked in a parchment-lined loaf pan, the bread develops a moist and tender crumb enriched by banana and cinnamon flavors. The aquafaba helps create a lighter texture compared to some vegan breads. This recipe uses simple plant-based ingredients that blend to produce a classic banana bread taste and feel suitable for vegans or those avoiding eggs and dairy.
The banana bread is ideal for breakfast, snacks, or casual dessert. It can be sliced and served as is or toasted. The cinnamon adds a warm note complementing the ripe bananas, and the oat milk with lemon provides a subtle tanginess that balances the sweetness.
For those without canned chickpea liquid (aquafaba) or allergies, flax eggs made from ground flaxseed and water can replace aquafaba, though the texture will be slightly denser. Proper measuring of flour by spoon-and-level method or weighing is recommended to avoid over-dense results. Testing doneness by inserting a toothpick at an angle ensures an accurate check in this tall loaf.
Ingredients
- 6 tablespoons aquafaba see Note 1, 90 mL
- 3 medium-sized banana plus 1 optional ripe banana for decoration; see Note 2, very ripe
- 1/4 cup oat milk or plain-flavored plant-based milk of choice, 2 tablespoons (90 mL
- 1 tablespoon lemon juice
- 1/3 cup sunflower oil 75g, or olive oil or any neutral-tasting oil
- 3/4 cup organic brown sugar see Note 3, 115g, or coconut sugar
- 1 teaspoon vanilla extract see Note 4, pure
- 2 cups all-purpose flour spooned and leveled (see Note 5
- 1/4 teaspoon salt sea salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
- Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy.
- Wipe out the bowl used for the aquafaba. Add the three bananas to the bowl and mash with a fork until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). FYI: the 3 mashed bananas should weigh around 300g.
- Stir the lemon juice into the oat milk and set aside. This is the vegan "buttermilk."
- In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
- Add the whipped aquafaba and mix until well incorporated. Add in the vegan "buttermilk" and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
- Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
- Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
- For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side side up.NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.
- Bake in the preheated oven for 45 to 55 minutes. Since every home oven differs, I like to start checking at 45 minutes. The banana bread is done when a toothpick inserted into the center top at a slight angle comes out a few moist crumbs (see Note 6). If there's runny batter, it needs more time.
- Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20 to 30 minutes before slicing (the bread is still cooking and setting up, so don't slice too early).
- To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 2-4 days (if using decorative banana topping, the topping a will start to brown after day 1). You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop for 2-3 hours. If you freeze individual slices, defrost on the countertop for 20-30 minutes.
Notes
- Aquafaba is the liquid from canned chickpeas; substitute with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) if unavailable or allergic, though texture may be denser.
- Three medium ripe bananas, mashed, weigh about 315g (11 ounces).
- If using brown sugar, lightly pack; dark brown sugar adds deeper molasses flavor and darker color.
- Use real vanilla extract rather than imitation for best flavor.
- Measure flour by spooning and leveling rather than scooping to avoid packing and dense bread.
- Insert toothpick at an angle to check doneness in this tall loaf to avoid false positives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 177mg | 7% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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