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Vegan Banana Bread

Yes, you read that right! We confidently crown this the Best Vegan Banana Bread you'll ever bake, and for very good reasons. What sets this recipe apart and makes it a consistent reader favorite is its truly exceptional texture: unbelievably tender, incredibly moist, and remarkably fluffy, it practically melts in your mouth with every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Vegan Banana Bread:
  • Bananas: 3 large or 4 medium very ripe bananas with abundant brown spots, approx. 360-380g or 1⅔ cups mashed
  • Vegan Buttermilk:
  • Oat Milk or other neutral plant milk: 7 tablespoons (approx. 105 ml)
  • Fresh Lemon Juice: 1 generous tablespoon or 1 tbsp + ½ tsp
  • Aquafaba: 7 tablespoons approx. 105 ml – liquid from a can of chickpeas, unsalted preferred.
  • Oil: Scant ½ cup approx. 90g / 110 ml neutral-flavored oil (e.g., sunflower, light olive, or melted coconut oil)
  • Brown Sugar: Scant 1 cup approx. 150-160g packed light or dark brown sugar
  • Vanilla Extract: 1¼ teaspoons pure vanilla extract
  • All-Purpose Flour: 2½ cups approx. 300-312g, spooned and leveled
  • Fine Sea Salt: ¼ teaspoon generous
  • Baking Soda: 1¼ teaspoons ensure it's fresh!
  • Ground Cinnamon: 1¼ teaspoons
  • Ground Nutmeg: ½ teaspoon generous, freshly grated is best (optional)
Optional Toppings / Mix-Ins (Choose One):
  • Decorative Banana: 1 medium banana sliced lengthwise
  • Dark Chocolate Chips: 1 cup approx. 150-170g – vegan, dark chocolate recommended
  • Toasted Nuts: 1 cup approx. 100-110g chopped walnuts or pecans, toasted
  • Crunchy Sugar Top: 1½ tablespoons demerara or turbinado sugar

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Position a rack in the middle. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, allowing excess to hang over the long sides to create a "sling" for easy removal.
  2. Make Vegan Buttermilk: In a small glass, stir together the oat milk and lemon juice. Set aside for 5-10 minutes to curdle slightly.
  3. Mash Bananas: In a medium bowl, thoroughly mash the ripe bananas with a fork or potato masher until mostly smooth (a few small lumps are fine). You should have about 1⅔ cups (360-380g).
  4. Whip Aquafaba: Pour the aquafaba into a clean, small-medium bowl. Using a handheld electric mixer on medium speed, whip for about 45-60 seconds, or until uniformly foamy and slightly increased in volume (it won't form stiff peaks, just aim for good aeration).
  5. Combine Wet Ingredients: In a large mixing bowl, add the brown sugar and oil. Beat with the electric mixer until well combined. Add the whipped aquafaba and mix briefly until incorporated. Stir in the prepared vegan buttermilk and vanilla extract.
  6. Add Bananas: Gently mix the mashed bananas into the wet ingredients until just combined.
  7. Combine Dry Ingredients & Mix Batter: In a separate medium bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg (if using). Add these dry ingredients to the wet mixture. Switch to a silicone spatula and gently fold until just combined. Be careful not to overmix; a few streaks of flour are okay.
  8. If using mix-ins (chocolate chips or nuts), gently fold them in now.
  9. Transfer to Pan & Add Topping (if using): Pour the batter into the prepared loaf pan and smooth the top.
  10. For decorative banana: Slice the banana lengthwise (peel on is fine for slicing, then peel). Lightly sprinkle the cut sides with a pinch of brown sugar (optional), then arrange, sugared-side up, on top of the batter.
  11. For demerara sugar topping: Sprinkle evenly over the batter.
  12. Bake: Bake for 50-60 minutes. Start checking for doneness around the 45-50 minute mark to prevent overbaking. Avoid opening the oven door before this point.
  13. The bread is done when a toothpick inserted at a slight angle into the center comes out with a few moist crumbs attached (no wet batter).
  14. If browning too quickly: Loosely tent the top with aluminum foil and continue baking until done.
  15. Cool: Transfer the pan to a wire rack and let the banana bread cool in the pan for 10-15 minutes. Then, use the parchment paper sling to lift the bread out and place it directly on the wire rack to cool for at least 30-60 minutes (ideally longer) before slicing. This allows it to firm up properly.

Notes

  1. Aquafaba (The Secret to Fluffiness):
    • What it is: Aquafaba is simply the liquid from a can of chickpeas (unsalted is preferred). It's a remarkable vegan egg replacer that contributes significantly to the light, airy, and moist texture of this banana bread, mimicking the properties of egg whites.
    • Allergy/Alternative – Flax Eggs: If you don't have canned chickpeas or have an allergy, you can substitute the aquafaba with two "flax eggs."
      • To make 2 flax eggs: Mix 2 tablespoons of ground flaxseed meal (ensure it's ground, not whole seeds) with 5-6 tablespoons of water. Stir thoroughly and let the mixture sit for 10-15 minutes, or until it thickens to a gel-like consistency.
      • Impact: While flax eggs provide good binding, the banana bread may not achieve the same level of exceptional fluffiness as it does with aquafaba. The texture will still be delicious but potentially a bit denser.
  2. Choosing Your Oil:
    • Neutral Oils Recommended: Sunflower oil, canola oil, or a light vegetable oil are excellent choices as their neutral flavor won't compete with the banana.
    • Olive Oil Option: You can use olive oil if you prefer. However, to ensure the banana flavor shines through, opt for a light-flavored or extra-light olive oil rather than a robust, peppery one.
    • Coconut Oil: Melted refined coconut oil (which has a neutral taste) can also be used. Unrefined coconut oil will impart a coconut flavor.
  3. Sugar Selection & Adjustments:
    • Brown Sugar Preference: Dark brown sugar is highly recommended for this recipe. It contains more molasses, which imparts a deeper, richer flavor and contributes extra moisture, resulting in a more decadent banana bread (the loaf will also be a darker color). Light brown sugar will also work well.
    • Coconut Sugar Alternative: If you prefer an unrefined option, coconut sugar can be used as a 1:1 substitute for brown sugar.
    • Reducing Sugar: This banana bread is pleasantly sweet. If you're looking to reduce your sugar intake, you can decrease the amount to as little as ½ cup (approximately 80-90g for a 12-serving recipe) and still achieve good results. Be aware that significantly reducing sugar can slightly alter the final moisture, browning, and texture.
  4. Accurate Flour Measurement (Crucial for Texture):
    • Weighing is Best: For the most consistent and foolproof results, using a digital kitchen scale to weigh your flour is strongly advised. This eliminates guesswork.
    • Spoon & Level Method: If you don't have a scale, it's essential to spoon the flour lightly into your measuring cup until it's mounded, then level off the excess with a straight edge (like the back of a knife). Never scoop flour directly from the bag with your measuring cup, as this compacts the flour, leading to over-measurement and potentially a dry, dense banana bread. (Refer to the "Expert Tips" section for more on this).
  5. Nutmeg – Fresh vs. Pre-Ground:
    • Freshly Grated for Best Flavor: Freshly grated nutmeg offers a significantly more aromatic and vibrant flavor compared to pre-ground.
    • Pre-Ground Nutmeg: If using pre-ground nutmeg, the amount specified in the recipe (½ teaspoon for 12 servings) is generally appropriate. Keep in mind that pre-ground spices can lose potency over time, so use a good quality, relatively fresh one.
  6. The "Angle" Toothpick Test for Doneness:
    • To accurately check if your banana bread is fully baked, don't just insert a toothpick vertically straight down into the center.
    • Instead, insert the toothpick at a distinct angle towards the middle of the loaf. This method tests a wider cross-section of the bread, providing a much more reliable indication of doneness, especially for taller quick breads and cakes. You're looking for a few moist crumbs to cling to the toothpick; if there's wet, uncooked batter, it needs more baking time.