This easy moist vegan aquafaba banana bread is not your everyday light and airy bland variety. It is dark, spiced, rich, moist, and dairy-free, but with a perfect crumb, and super easy to make.
For those of us who like our banana bread with a side of double chocolate, I suggest this equally easy vegan chocolate banana bread. For those who like a fruitier lighter touch, vegan strawberry bread might be right up your alley.
You’ll need just ten easy-to-find ingredients for this recipe. Have a quick glance at the image below to check what you need, and scroll on down to see whether any substitutions can be made.
Eggless Aquafaba Cashew And Chocolate Cake
Cinnamon : I use dried ground cinnamon in this recipe. If you don’t like cinnamon you can omit it or substitute it with dried ground ginger which will pair nicely with the nutmeg.
Nutmeg : I use dried ground nutmeg, if you use freshly ground halve the amount, and make sure it’s ground not grated. You can omit if you don’t have any or don’t like it, or substitute it with dried ground ginger.
Baking soda : Also known as bicarbonate of soda, make sure it’s reasonably fresh and hasn’t been sitting in your cupboard for over a year. If you don’t have any to hand you can use triple the amount of baking powder instead (so three teaspoons).
Banana Bread Vegan — Positive Healthy Foods
Brown sugar : Use any type of brown sugar you prefer, light, dark, demerara, or turbinado. I don’t recommend using muscovado as it can be quite overpowering in baked goods. White sugar can be used as a last resort but your banana bread won’t be as dark and moist.
Bananas : Use medium or large bananas, small ones won’t cut it. Spotted brown overripe bananas are best for making this banana bread but if you’re like me and never have them to hand, you can microwave or bake (I baked the ones in the photo) slightly underripe bananas (see more in my expert tips section below).
Vanilla extract : Lovely with the molasses note from the brown sugar but can be omitted or substituted with rum extract or banana extract.
Vegan Aquafaba Recipes • Cooking On Caffeine
Aquafaba : This is the starchy viscous water that cooked chickpeas are stored in. You can find it in canned chickpeas, jarred chickpeas, or cooked chickpeas. Note that if you used a lot of liquid for cooking your chickpeas, the aquafaba won’t be strong enough. A necessity for this recipe, it really helps denser quickbreads hold together.
All-purpose flour : Plain white all-purpose flour is the best blank canvas for all the tastiness going on here. If you really must have some wholemeal flour, you can use it but only half the amount – quickbreads like banana bread are not as firm as yeast bread and the more wholemeal you use, the crumblier your bread will be.
Once done, take out the bread and pierce with a wooden skewer or cocktail stick in the middle. If it comes blackout coated with batter you’ll need to return the banana bread to the oven until done. If it comes out clean, your banana bread is done.
The Best Vegan Banana Bread Video Recipe (updated 2023)
Allow your banana bread to cool in the tin, covered with a slightly damp tea towel. While it’s yummy to eat warm, be aware that your banana bread will be easier to slice if you allow it to cool completely. Then just use a bread knife to loosen the sides of the tin and gently tip it out.
Aquafaba is the liquid from chickpeas but in a pinch, you can swap it out for the liquid from other legumes. Apple sauce can also be used, you’ll need to use half a cup in this recipe, but note it will yield a lighter slightly drier texture.
Yes! I recommend cooling the loaf and slicing it before freezing it for up to three months. Then defrost in the fridge overnight and eat up. You can also store individual slices and heat them up in the toaster without defrosting.
Moist Buckwheat Banana Bread (gluten Free, Dairy Free)
Leftover banana bread should, like most quick bread, be stored in the fridge tightly covered with aluminum foil or saran wrap or in a container with a lid, for up to five days.This fluffy and moist Vegan Banana Bread Recipe is honestly the only banana bread recipe you'll ever need. It requires just 9 ingredients and one bowl to make. You'll be making a loaf every week!
Believe it or not, I have quite a few variations of vegan banana bread recipes on the blog. My favorite banana bread recipes are my Chickpea Flour Banana Bread, Sourdough Banana Bread and this Black Sesame Tahini Vegan Banana Bread.
Today's vegan banana bread recipe results in the most fluffy and moist banana bread. It's a classic recipe that requires just 9 ingredients and one bowl to make.
Vegan Banana Bread Recipe: Easy & Delicious!
It's my go-to recipe whenever I'm making a loaf of banana bread for a holiday breakfast or to serve to family and friends.
I'll admit, I've gone through seasons of trying to health-ify everything I baked. You know, using applesauce instead of oil or maple syrup instead of sugar.
Now, while I still enjoy doing that at times, when it comes to making the best loaf of vegan banana bread, you really need to stick to classing baking ingredients.
The Best Gluten Free Vegan Banana Bread
I love to make this recipe with Bob's Red Mill Whole Wheat Flour, but white flour or a mix of white and whole wheat works great!
I tried testing this recipe using a gluten-free 1-to-1 flour and it did not work. Sometimes it does and sometimes it doesn't. For some reason, with vegan banana bread it just didn't turn out.
Aquafaba acts as a great binder in this banana bread. To use aquafaba as an egg replacement, I just use 3 tablespoons of aquafaba to replace one egg. So in this recipe you'll need 2 egg's worth of aquafaba, or 6 tablespoons of aquafaba.
Vegan Banana Nut Bread Recipe
This banana bread recipe is so easy to make. You probably already have all the ingredients on hand. As for kitchen equipment to prepare the batter, you'll just need a large mixing bowl and a wooden spoon or whisk.
This fluffy and moist Vegan Banana Bread Recipe is honestly the only banana bread recipe you'll ever need. It requires just 9 ingredients and one bowl to make. You'll be making a loaf every week!
Serving: 1 slice Calories: 258 kcal Carbohydrates: 42 g Protein: 3 g Fat: 10 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 0.04 g Sodium: 260 mg Potassium: 164 mg Fiber: 2 g Sugar: 21 g Vitamin A: 26 IU Vitamin C: 3 mg Calcium: 46 mg Iron: 1 mg
One Banana Banana Bread {vegan}
Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as the book I wish I had when I went vegan back in 2013.
0 Komentar