You’ve seen it. That ugly black banana. The one that’s been sitting on your kitchen counter for days, whispering, “make me into bread. It’s my desssssss-tin-y.”
I’m all about self-actualization, so who am I to deny the bananas call? Last night, I finally turned the ugly duckling into a full blown banana-y swan. I love banana bread. I could eat an entire loaf of banana bread by myself. It’s the easiest thing to make, too, which is all the more reason to do it often (when no one else is home so you don’t have to share).
The banana is a natural rising agent. I threw in some baking powder, baking soda, vinegar AND aquafaba, for good measure. The result is a dense, super moist bread, with bananas coming out of its ears.
Cooking Time: 90 minutes
Recipe Difficulty: Easy
Servings Amount: 16
- 1 3/4 cups (230 g) all purpose flour
- 3/4 cup (150 g) sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 6 tbsp aquafaba (chickpea brine)
- 1/2 cup oil
- 1/3 cup non-dairy milk
- 1 tbsp vanilla extract
- 1 tsp cider vinegar
- 3 bananas (very ripe)
- Add vinegar to non-dairy milk. Set aside for at least 5 minutes.
- In a large bowl, add dry ingredients and stir with whisk.
- In a small bowl, whisk aquafaba until frothy. Add to dry ingredients.
- Add oil, vegan buttermilk (i.e., milk+vinegar mixture), vanilla, and bananas (mashed with fork).
- Incorporate wet ingredients into dry with spatula.
- Pour batter into well-oiled loaf pan.
- Bake in 350° oven for 60-75 minutes. About halfway through, cover the bread with foil in order to prevent cracking. Or don’t if you like the crack (I do).
- Serve to yourself. And no one else.