This banana bread is accessible in terms of ingredients and pretty easy to make. All you need is just some basic ingredients and a few bowls.
The technique I’m showing you today is foolproof and will ensure a warm loaf of banana bread is ready to be enjoyed in just under an hour.
There is nothing better than a soft and moist vegan banana bread as a snack (or breakfast) with a cup of tea.
The Best Vegan Banana Bread Recipe
In my opinion the best banana bread is not dry or dense. It needs to have a fluffy and moist texture, but with the right balance otherwise it is more a banana cake.
It’s all about a fluffy texture and quite often that is missing when I add (too many) nuts or seeds, yogurt, overripe bananas or when I skip the secret ingredient to make this recipe extra fluffy: aquafaba.
Banana Bread With Aquafaba
It actually makes perfect sense to avoid yogurt, oil, overripe bananas and nuts and seeds if you want to create a light and fluffy bread or cake. But because it became my habit I kept adding (too many) nuts and seeds. I was really frustrated with the result.
The question then is: how do I make my bread light?
Since I shared my banana bread, the art of vegan cooking and baking evolved a lot. Even lately the Dalgona technique turned social media into one big whipped coffee platform. But I think the biggest ”invention” for vegans is aquafaba. I can’t think of anything else that replaces egg white as good as aquafaba does.
Aquafaba is the liquid (viscous brine water) in which chickpeas have been cooked. It can replace egg white in a lot of recipes. Aquafaba can be used for recipes such as meringues and marshmallows. So it will definitely make your banana bread fluffy and light.
I normally use salt-free chickpeas from a glass jar, but any chickpea liquid will be good to use. So chickpeas cooked from scratch, from a glass jar, or from a can. All you have to do is drain the chickpeas and keep the liquid in a bowl. I keep the chickpeas in the fridge for later as a snack (oven roasted with spices), a quick hummus or in a salad.
It’s such a simple and cheap trick. Moist and fluffy banana bread every single time!
How To Make Fluffy Banana Bread
Now that you know the ”secret ingredient”, there is another tip that can make or break a banana bread.
Do you know why you should use overripe bananas? I have only used overripe bananas, but I never knew why. And if there is one thing I rather avoid to eat, it would be super ripe bananas. You know what I mean, right? Bananas that are very spotted or totally brown. Normally, I use those for a banana bread recipe.
But why would I use an ingredient in a recipe that I don’t like to eat just the way it is? And so I started to experiment with bananas a bit less ripe. I personally think a banana bread with bananas ripe enough to use (not overripe) make the best banana bread. Typically bananas that are ripe, but not spotted ( the ones I love to eat just as they are) are the best for a fluffy banana bread.
Why Is My Banana Bread Dry?
When you follow this recipe, so you don’t use overripe bananas, no yogurt, no nuts, no applesauce, but you do use aquafaba and your banana bread is still dry, then something is going wrong in the oven.
You are probably over-baking your loaf. It’s important to remove the loaf from the oven as soon as it is done. More on that below.
It’s also important to keep the moist in when you store your banana bread for later. So store it into an airtight container.
So make sure to follow my instructions and I promise you that your banana bread will not be dry.
Why You’ll Love This Banana Bread
✓ With less than 10 ingredients you can make the best most fluffy banana bread ever.
✓ It is simple to make and a foolproof recipe. Even if this is your first time baking ever, you will be able to nail this recipe.
✓ All ingredients are easy to find. Aquafaba sounds fancy, but all you need is just a can of chickpeas.
✓ This banana bread is fluffy and moist. I remember a few failed banana bread recipes. One was so dense I had to serve it with a glass of water. This loaf is so moist! Almost a melt-in-the-mouth moist.
✓ In general banana bread is a little bit dense, but it doesn’t have to be and it can absolutely be fluffy! Even the vegan, oil-free version.
✓ You could label this banana bread ”healthy” as it does not contain processed foods such as white refined sugar or oil. And the taste is so delicious and lush!
✓ It is perfectly sweet, which is important. A banana bread that is too sweet is in my opinion more a banana cake.
How To Make Light And Moist Vegan Banana Bread
Aquafaba (the liquid of cooked chickpeas) has the ability to mimic egg white in far more tricky recipes such as meringue recipes. You can imagine, in a banana bread it can do its magic easily!
Any vegan sweetener that is not a syrup or a liquid will work in this recipe. But there are some that are better than others. Powdered date sugar is for example not a sweetener I would recommend as it not so sweet and it will make the banana bread unnecessary dry.
White sugar and brown sugar are both refined sugars and I have not tested those for this recipe.
It is best to work with a few bowls (one medium and two small ones) to mix the dry and the wet ingredients separate and to also mix the aquafaba before adding it to the rest. That is hands down the only downside of this recipe. The extra bowl for the aquafaba. But it’s so worth it!
Once I mix the wet ingredients with the dry ingredients I use a silicone spatula to gently combine the ingredients. With just a few simple and quick motions I fold the wet and the dry ingredients together. Keep it simple and quick.
If you do happen to overmix the batter, no worries. But the loaf may turn out a little less fluffy.
Stick To The Recipe
This may seem like an obvious one, but try to stick to the recipe. I know how easy it is to switch things up or adjust the amounts, but it’s key to follow the recipe if you want to get that fluffy and light texture.
Aquafaba (the liquid from cooked chickpeas) acts as an egg white in this recipe and it will make this banana bread fluffy. But there are other egg substitutes in the world of vegan baking. You could potentially use flax eggs instead of aquafaba for this recipe. Simply mix 2 tablespoons ground flaxseeds with 4 tablespoons water, stir and let sit for 10 minutes to thicken.
I like this recipe with all-purpose flour, but you could also try it with an all-purpose gluten-free flour.
You can also use a mixture of flours, or pastry flour or oat flour. I wouldn’t use rye flour or coconut flour, since this will make the bread dense, but I would encourage you to experiment and don’t be afraid to mix different type of flours.
Variations On This Recipe
If you would like to make a banana bread with a twist, you could gently fold in chocolate chips, raisins, chopped dark chocolate or a small amount of chopped walnuts or pecans. But to keep your banana bread light and moist, keep it very simple.
Simply fold in these ingredients after mixing together the wet and dry ingredients.
You can also add in spices such as cinnamon or a bit of ground nutmeg, lemon zest, or ground cloves.
I’m making this banana loaf in a high quality silicone baking mold. You can of course use a baking loaf pan or a square baking pan. Keep an eye on your loaf to ensure the best results. The oven and baking pan/mold will impact the duration time of baking.
The ”toothpick test” is a good way to see whether your banana bread is ready. Pick the loaf on a few different spots to make sure it has been evenly baked. The toothpick should come out clean.
If you loved this healthy recipe, you’ll absolutely adore these zucchini cake muffins!
If you give this Easy Vegan Banana Bread recipe a try please be sure to give it a rating and leave a comment! And be sure to tag me on Instagram with your recreations!
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This vegan banana bread recipe is the best banana bread you will ever make. This foolproof recipe is not only vegan, but also oil-free and nut-free and never dense or dry (pinky promise!). With just a few accessible ingredients this recipe results in the best, most fluffy, tender and perfectly moist banana bread.
- 7 tablespoons (~100 ml) aquafaba
- 1/4 cup and 2 tablespoons (~95 ml) oat milk, or unsweetened plant-based milk of choice
- 2 tablespoons (30 ml) lemon juice (or apple cider vinegar)
- 1/4 cup (about 50 grams) sweetener of choice, I use xylitol*
- 3 medium bananas
- 1 banana for decoration (optional, but highly recommended)
- 1 teaspoon pure vanilla powder
- 2 cups (240 gr) all-purpose flour
- 1/8 teaspoon sea salt
- 2 teaspoons baking powder or baking soda **
Preheat the oven to 350°F/180°C.
Line a 8×4-inch loaf pan (20×10 cm) with parchment paper. I’m using a high grade silicone mold (21 x 7 cm) so I can skip the parchment paper.
Stir the lemon juice into the plant-based milk and set aside. Some plant-based milks, will curdle and that is totally fine.
Pour the aquafaba into a medium bowl. Using an immersion mixer or a standing mixer, whip the aquafaba on medium speed for a few minutes until foamy. Set aside.
Combine the dry ingredients in a small bowl. So that is the flour, salt, baking soda or baking powder, sweetener of choice and vanilla powder. Combine and set aside.
In a separate small bowl mash the peeled bananas using a fork. Mash until smooth and no lumps remain. Optionally, leave in a few chunks for a more textured bread. To the mashed bananas add in the milk and lemon juice combination. Stir to combine. Then add the mashed bananas and milk to the whipped aquafaba. Fold gently.
Combine the wet and dry ingredients in the medium bowl with the aquafaba. Add the dry ingredients in, a little at a time so can gently combine (fold) the ingredients together.
I switch to a silicone spatula to gently combine the ingredients.
Stir until the ingredients are combined. Don’t overdo this. It’s important to not destroy the fluffy aquafaba. So it is fine if you spot some traces of flour. Avoid over-mixing.
Pour the batter into the prepared loaf pan or baking mold. Gently drop the loaf pan or mold a few times on the counter to evenly distribute the batter.
Slice a peeled banana in half lengthwise and gently place the banana on top of the batter in the baking mold.
Bake in the preheated oven for 40 to 50 minutes at 350°F/180°C or until a toothpick comes out clean.
To test with a toothpick: pierce the loaf on the left, center and right side to make sure it’s evenly cooked.
Transfer the loaf to a wire rack and let cool for 10-15 minutes.
Remove the loaf from the pan or mold let cool on a cooling rack for at least 30 minutes before slicing.
You can store this banana bread for at least 4 days (we always finish the loaf before that because it is so good). Store in an airtight container on the counter. If you would like to store the banana bread a bit longer, you can store it in the fridge.
You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop first before slicing. I find it easier to freeze individual slices. An individual slice will defrost much faster.
I would highly recommend the caramelized banana on top, but it’s totally optional.
** It doesn’t matter if you use baking powder or baking soda since this recipe contains both a liquid + lemon juice to activate the sodium bicarbonate. I personally prefer to use baking powder.
*I use xylitol and find 50 grams perfectly sweet for this recipe. Other sweetener options are coconut sugar or any other vegan sugar such as organic vegan brown sugar. You can experiment and see how much you will need and how sweet you would like your banana bread to be. For coconut sugar I would use as much as 110 grams (1/2 cup). Xylitol tends to be quite sweet in baked recipes so I keep it at 40 grams.
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Keywords: Vegan, Refined-Sugar-Free Option, Nut-Free, Oil-Free