Fluffy & Moist Vegan Banana Bread
Servings: 8 slices
Equipment
- 20*7 rectangle baking dish (batter should fill halfway)
Ingredients
Wet ingredients
- 2 ripe bananas
- 60 g maple syrup
- 30 g olive oil
- 100 aquafaba chickpea water*
Dry ingredients
- 150 g flour all purpose
- 10 g baking powder
- 2 g baking soda
- Pinch of salt
Optional Extras
- 3 g cinnamon to taste
- 30 g dark chocolate chips
- 30 g walnuts
- Pinch vanilla powder
- Half a banana for topping
Instructions
- Preheat oven to 190°C.
- Mix all dry ingredients together. Mix all wet ingredients together. Bananas should be smooth with no pieces left. Pass them in the mixer or crush it really well with all other wet ingredients if needed.
- Combine wet and dry ingredients together until batter is smooth. Don’t over whip the batter or your banana bread won’t fluff up. Whisk until no clumps are left.
- Bake for 40 minutes. As a test, prick the cake with a toothpick: if it comes out clean, then the banana bread is ready.
- Take out of the oven, demold it gently and cool off for about 10 minutes. Enjoy!
Notes
*Aquafaba is the water left from cooking chickpeas. Simply use the water from a jar of chickpeas or cook chickpeas (keep them for hummus or another recipe) and reduce the water until it turns brown(ish). Place the aquafaba in the fridge for an hour to set. Use as an egg replacer in all your baking recipes! As an egg replacer, you can also use 120g of unsweetened apple sauce. Results may differ a little.