Out of all my desserts I have ever made, this one is unique in the sense that realistically, if you were to place a piece of tasty, homemade bakery-style banana bread next to MY vegan banana bread, you would say, "Why'd you give me two slices of bakery bread?!" THAT'S HOW DELICIOUS THIS FLUFFY CLASSIC IS!! Plus shhh it DOES include aquafaba. But if you have no clue what aquafaba is, it acts as our vegan egg substitute and it's best if you don't know what it is, because you CANNOT taste it in this remarkable recipe! The healthiest, and tastiest bread around, so push up those sleeves and preheat your oven!
YIELD: 10 servings
TIME: 1 hr. 15 mins.
- 6 tbsp aquafaba (canned garbanzo bean juice)
- 4 bananas
- 6 tbsp almond milk
- 1 tbsp lemon juice
- 1/3 cup olive oil
- 3/4 cup organic brown sugar
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1/4 tsp sea salt
- 1 tsp baking soda
- 3/4 tsp cinnamon
First thing's first, preheat your oven to 350 degrees F and line a loaf pan with parchment paper.
Using an electric hand mixer, whip the aquafaba for about a minute, or until foamy. Set aside, and mash all 4 bananas with a fork in a separate bowl. Next mix together the lemon juice and almond milk in a small bowl.
In a large mixing bowl, mix together the olive oil and brown sugar until well combined.
Add the foamy aquafaba to the large mixing bowl along with the lemon almond milk mixture, and vanilla extract. Stir once more, add the mashed bananas, and then mix again.
Next combine all of the dry ingredients in the same mixing bowl, using a wooden spoon to stir until everything has been just barely mixed.
Pour the batter into the prepared loaf pan, and top with 1 banana sliced long-ways and arrange on top of your bread as shown in the picture above. Sprinkle said banana with additional brown sugar as well if you please. Bake for roughly 50 minutes, or until a toothpick comes out clean.