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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. 



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


  1. Preheat an oven to 350F
  2. Make vegan buttermilk by mixing the 1/2 cup oat/almond milk with the lemon juice.
  3. Let sit for at least 10 minutes.  Then whisk the aquafaba for a couple minutes until doubled in volume. Set aside.
  4. In a mixing bowl, add wet together bananas, oil, maple syrup, vanilla, “buttermilk” and fold in the whisked Aquafaba.  Stir together.
  5. Separately, combine the flour, baking soda, salt, walnuts and zested lemon and mix with the wet. 
  6. Pour the mixture in a greased loaf pan.
  7. 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.

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