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Vegan Banana Bread
Moist, delicious banana bread that you would never know is vegan. The secret ingredient is aquafaba - which is the leftover liquid from canned chickpeas. It works in the same way eggs do in recipes, giving this timeless treat the perfect amount of fluffy, soft textures.
SERVES
4
Ingredients
Banana Bread
- 3-4 tablespoons (45-60 ml) Aquafaba (leftover chickpea liquid)
- 1 1/2 cups (350 ml) flour
- 4 medium-large ripe bananas
- 4 tablespoons (60 ml)olive oil
- 1/4 cup (62 ml) maple syrup
- 1/2 cup (118 ml) oat/almond milk
- Zest and juice of one lemon
- 2 teaspoons (10 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) salt
- 1 teaspoon (15 ml) baking soda
- 1 teaspoon (15 ml) cinnamon
- 3/4 cup (177 ml) walnuts
- 1/4 cup (62 ml) cocoa nibs
Directions
- Preheat an oven to 350F
- Make vegan buttermilk by mixing the 1/2 cup oat/almond milk with the lemon juice.
- Let sit for at least 10 minutes. Then whisk the aquafaba for a couple minutes until doubled in volume. Set aside.
- In a mixing bowl, add wet together bananas, oil, maple syrup, vanilla, “buttermilk” and fold in the whisked Aquafaba. Stir together.
- Separately, combine the flour, baking soda, salt, walnuts and zested lemon and mix with the wet.
- Pour the mixture in a greased loaf pan.
- Garnish with thinly sliced banana and nuts on top. Bake in a preheated 350F oven for 45min, checking with a tooth pick for done-ness.
