Everyone in our house gets pumped when the bananas are starting to over ripen because they know that means it's banana bread time!
This vegan banana bread recipe is made with my newest favorite egg substitute: aquafaba! If you’re not familiar with aquafaba, it’s the liquid in cans of white beans. So, next time you use a can of chickpeas or navy beans, save that juice, and get to baking!
Read on for the recipe, and keep your eye out at the end for a bonus banana bread recipe at the bottom, along with some variations. Happy baking!
Preheat the oven to 350 degrees
Using a masher or a fork, place your peeled bananas in the bowl, and mash those babies up. You want to keep a little bit of consistency, so doing it by hand is best.
Combine ingredients. Begin adding the honey and aquafaba, and mix them thoroughly with the banana. Then fold in the dry ingredients: flour, baking powder, baking soda, spices, and salt.
Grease and fill the loaf pan. For this recipe, I used coconut oil, but you could use any plant based oil of choice. Make sure to get the sides well, Then, put it all in the loaf pan.
Brush the top with aquafaba to create a crispier top layer.
Bake for 45 minutes. Depending on your altitude and oven this may change slightly. Ultimately, you want to be able to pull out a (mostly) clean fork.
Using the same instructions as above, and these ingredients, you can make a delicious oil-free, date-sweetened vegan banana bread! Simply add ten minutes to the bake time.