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cake server lifting a slice of vegan banana bread from a tall stack of beautiful slices.
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The Best Vegan Banana Bread

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

Ingredients

  • 1/4 cup + 2 tablespoons (90 mL) oat milk
  • 3 medium-sized very ripe bananas (with lots of brown spots)
  • 1 tablespoon freshly squeezed lemon juice
  • 6 tablespoons (90 mL) aquafaba (see Note 1)
  • 1/3 cup (75g) sunflower oil (or any neutral-flavored oil) (see Note 2)
  • 3/4 cup (130g) organic brown sugar (see Note 3)
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled (see Note 4)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking soda (not baking powder!)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg (optional, see Note 5)

Toppings / Mix-ins - PICK ONE (optional)

  • 1 banana, sliced lengthwise
  • 3/4 cup (125g) dark chocolate chips (my preference!)
  • 3/4 cup (84g) toasted walnuts, chopped
  • 1 heaping tablespoon demerara sugar (coarse sugar)

Instructions

  • Preheat the oven to 350°F/176°C. Arrange a rack in the middle 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.
  • In a glass, stir the lemon juice into the oat milk and set aside. This is the vegan "buttermilk."
  • Add the three bananas to a bowl and mash with a fork until smooth and no lumps remain (this should weigh around 300-315g, or ~ 1 ⅓ cups).
  • Pour the aquafaba into a small-medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for about 45 seconds until uniformly foamy, including at the bottom (you will need to tilt the bowl).
  • Mix the liquid ingredients: In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer until well combined.
    Add the whipped aquafaba and mix until well incorporated.
    Add in the vegan "buttermilk” and vanilla; mix again until incorporated.
    Now add the mashed bananas and mix once again until well combined.
  • Add the flour, salt, baking soda, cinnamon, and nutmeg (if using) to the wet ingredients. Switch to using a silicone spatula (or wooden spoon) and gently fold the ingredients together until the batter is just barely combined (it’s okay if you can see light traces of flour).
    NOTE: If using chocolate chips or walnuts, gently fold them in now.
  • Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
    NOTE: If using the decorative banana topping, keep the peel on and slice in half, lengthwise, then peel. Sprinkle a bit of brown sugar on the cut sides, then gently arrange on top of the batter, sugared side up. If the batter domes up in the middle, use a spoon to move some of batter around the pan.
    NOTE: If using demerara sugar, sprinkle it evenly over the surface of the batter.
  • Bake in the preheated oven for 50 to 55 minutes, checking at 45 minutes to avoid overbaking. Do not open the oven door before 45 minutes, as it allows the heat to escape.
    The banana bread is done when a toothpick inserted into the center at a slight angle comes out with a few moist crumbs (see Note 6); if there is runny batter, it needs more time.
    NOTE: If your banana bread is browning on the top but not done in the middle, loosely tent the bread with foil, then bake for 5 to 10 more minutes.
  • Transfer the pan to a wire rack and cool for 10 minutes.
    Lift up the bread from the pan using the parchment paper handles, and transfer to a wire rack to cool for at least 20 to 30 minutes before slicing (the bread is still setting up, so don't slice too early).

Video

Notes

  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. 
  2. You can even use olive oil if you prefer, though I recommend a lighter-flavored one. 
  3. 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 desired, you can use coconut sugar. If you are limiting your sugar intake, you can use less sugar, as little as 1/4 cup (~40g) with decent results.
  4. If you are not using a measuring scale to weigh ingredients, spoon and level your flour so you don't overmeasure. More info in the Tips section. 
  5. If using pre-ground nutmeg, use only 1/4 teaspoon.
  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.