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