A tender, moist, and fluffy vegan banana bread made with aquafaba and vegan buttermilk, requiring just 10 simple pantry ingredients.
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| 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 | ||||||||
| 75 g sunflower oil | Mix oil & brown sugar until combined | Add whipped aquafaba, mix well | Add vegan buttermilk & vanilla, mix | Stir in mashed bananas until combined | Fold in flour, salt, baking soda, spices | Pour into pan, smooth top | Bake 350°F / 176°C, 50–55 min | Cool in pan 10 min, then on rack 20–30 min |
| 130 g organic brown sugar | ||||||||
| 90 ml aquafaba | Whip aquafaba 45 sec until foamy | |||||||
| 1/4 cup + 90 ml oat milk | Stir lemon juice into oat milk, set aside | |||||||
| 1 tablespoon freshly squeezed lemon juice | ||||||||
| 1 teaspoon pure vanilla extract | ||||||||
| 3 medium very ripe bananas, mashed | Mash bananas until smooth | |||||||
| 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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