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cake server lifting a slice of vegan banana bread from a tall stack of beautiful slices.
Print Recipe

The Best Vegan Banana Bread

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 10
Calories: 252kcal
Author: Nisha Vora

Equipment

  • Loaf pan
  • Electric mixer

Ingredients

  • 6 tablespoons (90 mL) aquafaba (see Note 1)
  • 3 medium-sized very ripe bananas, (plus 1 optional ripe banana for decoration; see Note 2)
  • 1/4 cup + 2 tablespoons (90 mL) oat milk, or plain-flavored plant-based milk of choice
  • 1 tablespoon lemon juice
  • 1/3 cup (75g) sunflower oil, olive oil, or any neutral-tasting oil
  • 3/4 cup (115g) organic brown sugar or coconut sugar (see Note 3)
  • 1 teaspoon pure vanilla extract (see Note 4)
  • 2 cups (250g) all-purpose flour, spooned and leveled (see Note 5)
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9x5-inch (23x13 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. Since every home oven differs, I like to start checking at 45 minutes.
    The banana bread is done when a toothpick inserted into the center top at a slight angle comes out a few moist crumbs (see Note 6). If there's runny batter, it needs more time.
  • 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 to 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 using decorative banana topping, the topping a will start to brown after day 1).
    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.

Video

Notes

Note 1. Aquafaba is just the liquid from a can of chickpeas. If you don't have canned chickpeas or are allergic, use 2 flax eggs: mix 2 TBSP ground flaxseed meal with 5 TBSP water. Stir and let sit for 15 minutes to thicken. The banana bread won't be as fluffy though. 
Note 2: 3 medium bananas, mashed, should weigh around 315g or 11 ounces. 
Note 3: If using brown sugar, lightly pack it. If choosing between light and dark brown sugar, I like the dark variety for a deeper molasses flavor; the bread will be darker in color too. If you are limiting your sugar intake, you can use less sugar, as little as 1/4 cup (about 38g) with still pretty good results. 
Note 4: Since this is a simple ingredient list, try to use real vanilla extract, not the imitation stuff, as you will taste the difference. 
Note 5. If not using a measuring scale to weigh ingredients, please spoon and level your flour so you don't overmeasure. More info in the Tips section of the blog post. 
Note 6: Don't just insert a toothpick vertically down into the bread. Instead, insert it at an angle, which is a much better test for doneness in a tall cake.