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Seriously the Best Vegan Banana Bread
From rainbowplantlife.com
Makes one 9×5 loaf
1 hr 10 min
A tender, moist vegan banana bread made with aquafaba and vegan buttermilk for a light, fluffy crumb that rivals traditional recipes.
| prepPreheat oven to 350°F / 176°C | ||||||
| prepLine a 9×5-inch / 23×13 cm loaf pan with parchment paper, letting excess hang over long sides | ||||||
| 1/4 cup + 90 ml oat milk | Stir lemon juice into oat milk | Fold in flour, salt, baking soda, cinnamon & nutmeg | Pour into pan, smooth top | Bake 350°F / 176°C, 50–55 min until toothpick mostly clean | Cool in pan 10 min, then on rack 20–30 min | |
| 1 tablespoon freshly squeezed lemon juice | ||||||
| 3 medium very ripe bananas, mashed | Mash bananas until smooth | |||||
| 90 ml aquafaba | Whip aquafaba 45 sec until foamy | Add whipped aquafaba, buttermilk, vanilla & bananas | ||||
| 75 g sunflower oil | Mix brown sugar & oil until combined | |||||
| 130 g organic brown sugar | ||||||
| 1 teaspoon pure vanilla extract | ||||||
| 250 g all-purpose flour, spooned and leveled | ||||||
| 1/4 teaspoon fine sea salt | ||||||
| 1 teaspoon baking soda | ||||||
| 1 teaspoon ground cinnamon | ||||||
| 1/2 teaspoon freshly grated nutmeg (optional) | ||||||
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