Seriously the Best Vegan Banana Bread

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
6 tablespoons / 90 ml aquafaba	Whip aquafaba until foamy, 45 sec	Add whipped aquafaba, mix well	Add buttermilk & vanilla, mix	Add mashed bananas, mix until combined	Fold in flour, salt, baking soda, cinnamon & nutmeg	Pour into pan, smooth top	Bake 350°F / 176°C, 50–55 min	Cool in pan 10 min, then on rack 20–30 min
1/4 cup + 2 tablespoons / 90 ml oat milk	Stir lemon juice into oat milk
1 tablespoon freshly squeezed lemon juice
1/3 cup / 75 g sunflower oil	Mix oil & brown sugar until combined
3/4 cup / 130 g organic brown sugar
1 teaspoon pure vanilla extract
3 medium very ripe bananas, mashed
2 cups / 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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