Ingredients
Equipment
Method
Preparation Phase
- Preheat your oven to 350°F (176°C) and arrange a rack in the middle. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, allowing the excess to hang over the long sides to form a convenient sling for easy removal.
- In a glass, combine the lemon juice and oat milk. Give it a quick stir and set it aside to allow it to activate; this mixture will become your vegan "buttermilk."
Banana Caramelization & Aquafaba Whipping
- Add all three very ripe bananas to a bowl and mash them thoroughly with a fork until they are smooth with no lumps remaining (approximately 300-315g, or about 1 ⅓ cups).
- Take two-thirds of this mashed banana (about 1 cup) and transfer it to a small skillet. Add a tablespoon of brown sugar and a pinch of fine sea salt. Gently sauté over medium-low heat for about 5-7 minutes, stirring occasionally, until slightly caramelized and fragrant.
- Combine this warm, caramelized banana purée with the remaining one-third of the mashed raw banana in a bowl.
- Pour the aquafaba into a separate small-medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for about 45 seconds until uniformly foamy throughout.
Combining Wet Ingredients
- In a large mixing bowl, add the brown sugar and sunflower oil. Using the electric mixer, beat until thoroughly combined and smooth.
- Carefully fold in the whipped aquafaba, mixing until well incorporated into the sugar and oil.
- Pour in your activated vegan "buttermilk" and the pure vanilla extract; mix again until everything is evenly combined.
- Finally, add your prepared mashed and caramelized banana mixture and give it one last mix until fully integrated into the wet ingredients.
Folding Dry Ingredients & Customizing
- To the wet ingredients, add the all-purpose flour, fine sea salt, baking soda, ground cinnamon, and the optional freshly grated nutmeg.
- Switch to a silicone spatula or a wooden spoon. Gently fold the dry ingredients into the wet until the batter is just barely combined. Avoid overmixing.
- If using dark chocolate chips or toasted walnuts, gently fold them in now until evenly distributed.
Finishing Touches & Baking
- Pour the batter into your prepared loaf pan and smooth out the top with a spatula or spoon.
- If using the decorative banana topping, slice an additional banana in half lengthwise (keeping the peel on), then peel it. Sprinkle brown sugar on the cut sides and gently arrange these sugared banana halves on top of the batter, sugared side up.
- Sprinkle a generous heaping tablespoon of demerara sugar evenly over the surface of the batter.
- Bake in your preheated oven for 50 to 55 minutes at 350°F (176°C). Do not open the oven door before 45 minutes.
- The bread is done when a toothpick inserted into the center at a slight angle comes out with only a few moist crumbs. If browning too quickly, loosely tent with foil.
Cooling Process
- Once baked, transfer the loaf pan to a wire rack and allow it to cool in the pan for 10 minutes.
- After 10 minutes, use the parchment paper handles to gently lift the bread out of the pan and transfer it directly to a wire rack to cool for at least 20 to 30 minutes before slicing.
Nutrition
Notes
For optimal freshness, store vegan banana bread in an air-tight container at room temperature for 2-3 days or refrigerate for 5-7 days. It freezes well for up to 2-3 months. Reheat slices in a microwave (15-30 seconds) or a whole loaf loosely wrapped in foil in the oven at 300°F (150°C) for 10-15 minutes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.