Recettes
(Recipe) The absolute Best Vegan Banana Bread
This vegan banana bread recipe is a reader favorite! After only 20 minutes of hands-on work, it emerges from the oven tender and moist, never dense or dry. Using fewer than 10 ingredients, it’s simple and extremely delicious.
Absolute Best Vegan Banana Bread
Servings: 10
Prep time: 20 mins
Cook time: 50 mins
This vegan banana bread recipe is a reader favorite! After only 20 minutes of hands-on work, it emerges from the oven tender and moist, never dense or dry. Using fewer than 10 ingredients, it’s simple and extremely delicious.
Ingredients
- 6 tablespoons (90 mL) aquafaba*
- 3 medium very ripe bananas, plus 1 ripe banana for decoration (this last one is optional)
- 1/4 cup + 2 tablespoons (90 mL) oat milk, or unsweetened plant-based milk of choice
- 1 tablespoon lemon juice
- 1/3 cup (75 mL) sunflower oil, olive oil, or any neutral-tasting oil
- 3/4 cup (115g) organic brown sugar or coconut sugar ***
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour, spooned and leveled (see tips above, as well as substitutes section)
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9×5-inch (23×13 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, or until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out mostly clean. 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 20-30 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 you don’t include the decorative banana on top, it will last longer.
- 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
** The lemon juice is optional, but I find that mixing a little bit into plant-based milks tends to make for baked goods that are a bit lighter in texture, and the acidity also helps the baking soda reaction take effect. With some plant-based milks, you’ll notice that the milk begins to curdle (a little bit with almond milk and a lot with soy milk, but none with oat milk). No fresh lemon juice? You can sub apple cider vinegar.
*** If using brown sugar, lightly pack it. If choosing between light and dark brown sugar, the dark variety has a deeper molasses flavor, so the bread will be richer in flavor (and darker in color). If you are limiting your sugar intake, you could use less sugar, as little as 1/4 cup (about 38g).