This recipe is – no joke – the best vegan banana bread I’ve ever tasted. Fluffy, moist, and surprisingly healthy, this is a recipe you’re guaranteed to make over and over again.
Banana bread must be one of the first baking recipes I ever truly mastered.
As a frugal living blogger (yup, your girl’s got more than one blog on the go!), it’s probably no real surprise that I’m pretty averse to throwing out food.
It follows, then, that with every bunch of bananas getting a little too brown to eat, a batch of banana bread is sure to be on the cards.
Banana bread is so easy to make vegan. This vegan banana bread recipe is very forgiving, so you can literally throw your ingredients together and you’re pretty much guaranteed to get something you’ll enjoy!
Aqua faba as an egg substitute
This recipe uses aqua faba as an egg-substitute.
If you’ve never tried a vegan baking recipe before, you might be wondering what on earth aqua faba actually is.
Well, it’s literally bean (faba) water (aqua). I.e. the liquid from a can of chickpeas.
This liquid can be whipped to make plant-based meringue recipes (I’ve never tried this – yet!) but is also easily incorporated straight from the can to act as an egg substitute.
Save the chickpeas to use in another recipe (like my chickpea curry, for example!).
Vegan Banana Bread Toppings & Serving
I love to top this vegan banana loaf with chopped walnuts, but you could definitely omit these. Alternatively, you could add different chopped nuts, or even sprinkle chocolate chips over the top for a more indulgent bake.
In terms of serving, I can never resist smothering a spoon of almond butter over a slice for extra flavour!
This recipe is also perfect for freezing.
Vegan Banana Bread Recipe
A delicious, classic, and simple vegan banana bread recipe that's super easy to make and sure to please everyone and anyone.
Ingredients
- 3 ripe bananas
- 30g coconut oil
- 3 tbsp aquafaba (tinned chickpea water)
- 1 tsp vanilla extract
- 80ml almond (or other plant-based) milk
- 50g light brown sugar
- 150g plain flour
- 50g oats
- 1tsp baking powder
- 1tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- chopped walnuts (optional)
Instructions
- Preheat your oven to 185°C and line a loaf tine with baking paper
- Mash your bananas, add your coconut oil, aquafaba, milk, and sugar, and mix together
- In a separate bowl, sieve your flour, and add your oats, baking powder, baking soda, cinnamon, and salt
- Add the dry ingredients to your wet ingredients, mixing well. The batter will be relatively runny
- Pour the batter into your lined loaf tin and gently smooth the top down. Sprinkle over your chopped walnuts if using.
- Bake for approximately 35 - 40 minutes, or until a skewer comes out clean when inserted into the middle
Notes
Allow to cool in the tin for 20 minutes before removing and cooling on a wire rack
This recipe freezes great, and will keep in an airtight container for 3 - 4 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 283mgCarbohydrates: 39gFiber: 3gSugar: 12gProtein: 6g
Nutritional information isn't always accurate.
Bex
Saturday 3rd of September 2022
Damn this recipe was so good! I whipped the aquafaba. And added chocolate leftovers ;)
Joanne
Monday 28th of March 2022
This is really good but very gummy. I an trying less milking i whipped the aquafaba. I hope this makes it less gummy
Joanne
Tuesday 8th of March 2022
Excellent! was a little gummy and i don't know how i should remedy that. Probably the best I've made.
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