Vegan Banana Bread Recipe Aquafaba
- July 3, 2022
And this vegan banana bread is guaranteed to create new happy memories for you.This recipe is a community favorite for good reason; it only requires 20 minutes of hands-on work so it’s the epitome of low-effort, high-reward.This is the most tender and moist banana bread I’ve ever tasted thanks to my secret ingredient, aquafaba.It lends a light, almost fluffy texture resulting in a banana bread that melts in your mouth.Despite being vegan, nut-free, and soy-free and made with some better-for-you ingredients, this banana bread is pure indulgence.In a medium bowl, whip the aquafaba with an electric mixer until foamy.In a large bowl, use an electric mixer to combine the brown sugar and oil.Add the flour, salt, baking soda, and cinnamon to the wet ingredients.If desired, arrange a sliced banana on top of the batter and sprinkle with brown/coconut sugar.According to Cook’s Illustrated, this order promotes better incorporation, a more supple batter, and allows to you to mix things together without overmixing (see below).When mixing the dry and wet ingredients, switch to a silicone spatula (or wooden spoon) and use a gentle touch.It is essential to weigh your flour using a digital scale, or to measure it properly.Spoon your flour out of the bag/jar into the measuring cup until almost full, then use a butter knife to level it off.Watch my Youtube video on banana bread (also at the end of this post), starting at the 5:20 mark.Bake the bread as soon as possible Once you mix the wet and dry ingredients, the baking soda starts producing gas bubbles (reacting with the acidic lemon juice), which start trying to escape.If you slice too early into banana bread, you risk cutting into a gooey, underbaked loaf.Vegan banana breads are often too dense and heavy, but the aquafaba really helps lighten things up here.Several readers have made this recipe with flax eggs and said it was very tender, so rest assured, it’ll still be tasty.However, last year I made a vegan, gluten-free kabocha squash banana bread with all-purpose gluten-free flour and it was great.Place whole, unpeeled bananas on a baking sheet (line it with parchment paper for easy cleanup).Allow the banana bread to cool completely before wrapping it in plastic or placing it in a sealed container.If you want to extend the shelf life, omit that optional banana on top.But, to be perfectly honest, this banana bread never lasts more than 24 hours in my household of 2, so that might not be a problem.Yes, but I would omit the decorative fourth banana on top, as it will get really black and mushy in the freezer.Wrap cut slices or half a loaf tightly in foil (to prevent freezer burn), transfer to a reusable ziptop bag or an airtight container.If you give this Easy Vegan Banana Bread recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! .
The BEST Vegan Banana Bread Recipe!
If you look in my fridge at any point throughout the year, you'll probably find a loaf of vegan banana bread.It's my go-to recipe whenever I'm making a loaf of banana bread for a holiday breakfast or to serve to family and friends.Now, while I still enjoy doing that at times, when it comes to making the best loaf of vegan banana bread, you really need to stick to classing baking ingredients.A lot of vegan banana bread recipes (including some of mine!).As for kitchen equipment to prepare the batter, you'll just need a large mixing bowl and a wooden spoon or whisk.Step 1 : Preheat your oven to 350F/175C and grease a standard loaf pan or line it with parchment paper.: Preheat your oven to 350F/175C and grease a standard loaf pan or line it with parchment paper.Step 2 : In a large mixing bowl, mash 4 super ripe bananas.: In a large mixing bowl, mash 4 super ripe bananas.Step 6: Pour the batter into your greased or lined loaf pan and bake the bread for 55-65 minutes or until a toothpick inserted into the center comes out clean.This vegan banana bread probably won't last long, but if you have leftovers, you can easily store it for later.To store banana bread in the fridge, simply place it in an air tight container or wrap it in plastic wrap before storing it in the fridge for up to 4-5 days.: Because we eat through a loaf of banana bread fairly quickly, we love to store ours in the fridge.To store banana bread in the fridge, simply place it in an air tight container or wrap it in plastic wrap before storing it in the fridge for up to 4-5 days.Then place the wrapped portions in freezer-safe zip lock bags and freeze it for up to 4 months. .
The Best Vegan Banana Bread Recipe
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!If you’ve never tried a vegan baking recipe before, you might be wondering what on earth aqua faba actually is.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!Yield: 1 Loaf Vegan Banana Bread Recipe Print A delicious, classic, and simple vegan banana bread recipe that's super easy to make and sure to please everyone and anyone.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.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. .
The Best Vegan Banana Bread
This banana bread is accessible in terms of ingredients and pretty easy to make.The technique I’m showing you today is foolproof and will ensure a warm loaf of banana bread is ready to be enjoyed in just under an hour.There is nothing better than a soft and moist vegan banana bread as a snack (or breakfast) with a cup of tea.It’s all about a fluffy texture and quite often that is missing when I add (too many) nuts or seeds, yogurt, overripe bananas or when I skip the secret ingredient to make this recipe extra fluffy: aquafaba.It actually makes perfect sense to avoid yogurt, oil, overripe bananas and nuts and seeds if you want to create a light and fluffy bread or cake.Since I shared my banana bread, the art of vegan cooking and baking evolved a lot.Even lately the Dalgona technique turned social media into one big whipped coffee platform.Aquafaba is the liquid (viscous brine water) in which chickpeas have been cooked.I keep the chickpeas in the fridge for later as a snack (oven roasted with spices), a quick hummus or in a salad.Moist and fluffy banana bread every single time!Now that you know the ”secret ingredient”, there is another tip that can make or break a banana bread.It’s also important to keep the moist in when you store your banana bread for later.So make sure to follow my instructions and I promise you that your banana bread will not be dry.✓ In general banana bread is a little bit dense, but it doesn’t have to be and it can absolutely be fluffy!✓ You could label this banana bread ”healthy” as it does not contain processed foods such as white refined sugar or oil.Powdered date sugar is for example not a sweetener I would recommend as it not so sweet and it will make the banana bread unnecessary dry.They make the recipe just sweet enough, while keeping the texture light and moist.With just a few simple and quick motions I fold the wet and the dry ingredients together.I know how easy it is to switch things up or adjust the amounts, but it’s key to follow the recipe if you want to get that fluffy and light texture.Aquafaba (the liquid from cooked chickpeas) acts as an egg white in this recipe and it will make this banana bread fluffy.If you would like to make a banana bread with a twist, you could gently fold in chocolate chips, raisins, chopped dark chocolate or a small amount of chopped walnuts or pecans.I’m making this banana loaf in a high quality silicone baking mold.If you loved this healthy recipe, you’ll absolutely adore these zucchini cake muffins!This foolproof recipe is not only vegan, but also oil-free and nut-free and never dense or dry (pinky promise!).With just a few accessible ingredients this recipe results in the best, most fluffy, tender and perfectly moist banana bread.and 2 tablespoons (~ ml) oat milk, or unsweetened plant-based milk of choice 2 tablespoons ( 30 ml) lemon juice (or apple cider vinegar).( ml) lemon juice (or apple cider vinegar) 1/4 cup (about 50 grams ) sweetener of choice, I use xylitol*.banana for decoration (optional, but highly recommended) 1 teaspoon pure vanilla powder.I’m using a high grade silicone mold (21 x 7 cm) so I can skip the parchment paper.In a separate small bowl mash the peeled bananas using a fork.To the mashed bananas add in the milk and lemon juice combination.Combine the wet and dry ingredients in the medium bowl with the aquafaba.Pour the batter into the prepared loaf pan or baking mold.Gently drop the loaf pan or mold a few times on the counter to evenly distribute the batter.To test with a toothpick: pierce the loaf on the left, center and right side to make sure it’s evenly cooked.You can store this banana bread for at least 4 days (we always finish the loaf before that because it is so good).Notes I would highly recommend the caramelized banana on top, but it’s totally optional.this recipe card contains affiliate links to products I love Keywords: Vegan, Refined-Sugar-Free Option, Nut-Free, Oil-Free. .
Easy Moist Vegan Banana Bread
This easy moist vegan banana bread is not your everyday light and airy bland variety.then you should TOTALLY consider using the (organic) skins for the most innovative dish I’ve seen in a long time, the Stingy Vegan’s banana peel pulled pork sandwich!Just grab two large bowls, and in one mash up three ripe brown bananas along with the vanilla extract, sunflower oil, and aquafaba (the liquid from canned or tinned chickpeas).The higher molasses content in dark brown sugar really helps the banana bread stay moist and give the crust a slightly caramelized flavour.Don’t let the aluminum foil touch the top of your loaf though, or it will affect the domed shape of your banana bread.I then let it cool down further on a wire rack and wrap in aluminum foil and store in the fridge until I’m ready to eat it.The longer it sits wrapped up in the fridge the yummier it becomes, the crust will get slightly sticky, similar to Jamaican ginger cake.Tip: Covering the banana bread with a damp tea towel while it’s cooling will also help keep the crust nice and soft.Catch up with me on my Facebook page, or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love hearing from you guys and seeing your creations! .
Banana Bread. [I don't share.]
The one that’s been sitting on your kitchen counter for days, whispering, “make me into bread.Last night, I finally turned the ugly duckling into a full blown banana-y swan.I could eat an entire loaf of banana bread by myself.It’s the easiest thing to make, too, which is all the more reason to do it often (when no one else is home so you don’t have to share).The result is a dense, super moist bread, with bananas coming out of its ears. .
Vegan Banana Bread (Easy + Healthy)
This ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make.This plant-based banana bread recipe is kid friendly and a fan-favorite for good reason – it’s delicious!This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.But you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer.And if you want to skip the fats all together, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!Add up to 1 teaspoon of cinnamon, fold in chocolate chips, walnuts or pecans to the batter.Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.Methods: Since first posting this recipe, I have since adapted it to be mixed in one bowl making for an easy banana bread!Making vegan banana bread is as easy as 1 – 2 – 3, this is the 1 bowl method!And that’s it, perfectly golden, moist and flavorful vegan banana bread made easy and healthy!Make your slice even better by adding a smear of this healthy Cashew Sweet Cream or Triple Berry Chia Jam for a delicious breakfast or snack!Make your slice even better by adding a smear of this healthy Cashew Sweet Cream or Triple Berry Chia Jam for a delicious breakfast or snack!I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier.Yes, oftentimes I will make banana bread using 2 heaping teaspoons baking powder with great results, but I have left the baking soda in the recipe because I know some may prefer to add it as it does also help brown the top of the loaf.If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.Take a look at these other fantastic vegan bread recipes, you just may find a new favorite!Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.Diet: Vegan Ingredients Units US M Scale 1x 2x 3x 1 3/4 cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes.1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates).1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce (75 ml) neutral flavored(or coconut oil in liquid state, vegan butter at room temp.– 1/2 cup (mini or regular) 1 teaspoon cinnamon Instructions Preheat oven to 350 degrees F. Grease your loaf pan.If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix.If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).Notes When using metric units, scaling needs manual calculation.Updated: Banana Tea Bread was originally published in August 2012.FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration! .
GF + Vegan Banana Cake with Peanut Butter Chocolate Frosting
It’s incredibly moist, FULL of ripe banana flavor, and very easy to make.Not to mention the rich and fudgy vegan peanut butter chocolate frosting on top.I’ve also made this cake completely gluten free, but you can opt to use regular flour if you aren’t living that GF life.Either way, you’re left with a moist and spongey cake that will make you question if it’s ACTUALLY vegan (spoiler alert, it really is!Baking this cake with melted plant-based butter creates a lush flavor and texture.It’s something that is usually discarded or washed down the sink, but it can actually be used as an egg replacement in vegan baking.So the next time you open a can of chickpeas, save the liquid (aquafaba) and store it in the fridge.It can either be used in liquid form, lightly beaten until frothy, or whipped into a stiff and fluffy consistency.You start by whipping the aquafaba until it’s light and fluffy just like the picture above (yep, that’s not egg whites!To provide some stability, cream of tartar is used in conjunction with the aquafaba in order to give it some strength.It’s not as protein rich, so it needs a little extra time to reach those soft peaks.Add it to a bowl and mix using a hand or stand mixer with a whisk attachment.Whip on high speed for about 8 minutes, or until it’s light, white, and fluffy just like the mixture above.This is a super simple recipe, but if it’s your first time baking a vegan cake it can get a little tricky.Combine the wet ingredients – Add the banana, butter, vanilla, and milk into a pourable container, like a measuring glass.Just like the sugar, we slowly pour in the wet ingredients so we don’t disrupt the aquafaba.I honestly don’t know which I love more – the banana cake or the peanut butter chocolate frosting.I tested it with a natural peanut butter but the frosting turned out a bit oily and separated.For the chocolate, I opted for cocoa powder as I didn’t want it to over power the peanut butter.It helps thicken the buttercream and add a layer of rich chocolatey goodness.Jenna Barnard Total Time: 55 minute + 1 hour chilling.Yield: 9 slices 1 x Print Recipe Pin Recipe Description This vegan banana cake is super moist and topped with a fudgy peanut butter chocolate frosting.( ) creamy peanut butter like Jif or Skippy 3/4 cup ( 95g ) powdered sugar.( ) unsweetened cocoa powder 2 – 3 tbsp plant milk Instructions Vegan Banana Cake Preheat the oven to 350F and grease and line an 8×8 pan with parchment paper.Once you’ve reached that consistency, continue mixing on high speed and slowly pour in the sugar.Turn the speed down to medium and slowly pour in the banana mixture, still continuing to mix.Pour the batter into the pan and bake for 35-40 minutes or until the edges are golden brown and a toothpick comes out clean.Add the milk one tablespoon at a time until you reach a smooth and spreadable consistency. .
Eggless Banana Bread with Aquafaba – Gayathri's Cook Spot
Though I have done eggless banana bread previously with milk and vinegar as egg substitutes, this is the first time I am trying with aquafaba.The result was soft and moist delicious banana bread.Though I was happy with the result, I wanted to make sure that the miscalculation didn’t cost any thing.So I made the bread again and this time with 6 tbs of aquafaba substituting two eggs.Mash bananas in a bowl and mix it to the butter mixture along with vanilla.Bake for 40-45 minutes or until a tooth pick inserted comes out clean.Flip it on to a wire rack and allow it to cool completely before slicing.Vanilla Essence-1 tsp Instructions Procedure Preheat oven to 180°C.Mash bananas in a bowl and mix it to the butter mixture along with vanilla.Bake for 40-45 minutes or until a tooth pick inserted comes out clean.Flip it on to a wire rack and allow it to cool completely before slicing. .
Best Vegan Chocolate Banana Bread Ever! (Easy Recipe)
Ok as if my vegan banana bread recipe wasn’t enough I had to up the ante and loaded it up with lots of chocolate!It's super moist, fudgy, decadent and full of chocolate and banana flavour which is a heavenly combination and eggless and free from dairy to boot!Be the first to receive mouth watering FREE new vegan recipes and more… straight to your inbox!!or served with vegan ice cream and salted caramel sauce for dessert!Add the overripe bananas to a large mixing bowl and mash with a fork until smooth.Mix together the dry ingredients and 3/4 cup of chocolate chips in a medium bowl.Pour the batter into the prepared loaf pan and evenly sprinkle the remaining 1/4 cup of the chocolate chips over the top.Can this vegan chocolate banana bread be made gluten free?I have not personally tried subbing gluten free flour but my readers have had good results using a gluten free flour blend with my vegan banana bread recipe and I am sure it would be great in this recipe as well.Pro tips for perfect Vegan Chocolate Banana Bread:.Make sure leavening agents are fresh for a good rise which in this recipe would be baking soda.Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️.brown sugar, packed 2 teaspoons pure vanilla extract Dry Ingredients: 1 and 3/4 cups all purpose flour.salt 1 teaspoon instant coffee, regular or decaf (optional but adds great richness).cinnamon (optional) 1 cup dairy free chocolate chips or chunks divided, or the equivalent of a dark chocolate bar chopped into pieces Optional add ins: 1/2 cup chopped walnuts, pecans or almonds.chopped walnuts, pecans or almonds 1/4 cup unsweetened coconut Instructions Preheat oven to 350°.Add the overripe bananas to a large mixing bowl and mash with a fork until smooth.Mix together the dry ingredients and 3/4 cup of chocolate chips in a medium bowl.Pour the batter into the prepared loaf pan and evenly sprinkle the remaining 1/4 cup of the chocolate chips over the top.or served with vegan ice cream and or salted caramel sauce and macerated strawberries for dessert!Notes For gluten free vegan chocolate banana bread: I have not personally tried subbing gluten free flour but my readers have had good results using a gluten free flour blend with my vegan banana bread recipe and I am sure it would be great in this recipe as well.I have not personally tried subbing gluten free flour but my readers have had good results using a gluten free flour blend with my vegan banana bread recipe and I am sure it would be great in this recipe as well. .