Seriously the Best Vegan Banana Bread

It's true—this vegan banana bread is the best! It stands out for having a soft, moist, and fluffy texture that almost melts in your mouth! This dish is a reader favorite for good reason—it just takes 20 minutes of your time and 10 ingredients, and it tastes fantastic.

A slice of soft banana bread covered in butter is undoubtedly one of the most sentimental foods, and this vegan banana bread is likely to bring back fond childhood memories.

It has the most delicious, moist, and even fluffy texture, so you won't even realize that it's vegan, egg-free, and dairy-free. There's a good reason it's referred regarded be the greatest banana bread. Ten materials and twenty minutes of hands-on time are all you need.

I'm positive it's less thick, more supple, and fluffier than any other vegan banana bread you've ever had after more than 15 testing cycles.

Why this recipe works

The ultimate tempting texture.

Although banana bread is commonly criticized for being thick, this one is anything but. Aquafaba and vegan buttermilk are the two components that give it its delicate, airy, and fluffy texture.

One of my favorite vegan egg alternatives for baking is aquafaba. It's simply the liquid left over from a can of chickpeas! Ordinarily thick banana bread is surprisingly transformed into a fluffy and airy delight when it is briskly beaten.

And the best remedy for the affliction of dry banana bread—you know what I mean—is to incorporate vegan buttermilk into the batter.

Read also: Top 8 Healthy Eating Daily Tips

No fanciness required.

Banana bread makes no pretense of being elegant. It is such a cozy treat since it embraces its inherent rustic charm!

It is composed of basic, adaptable, and forgiving pantry components. Numerous readers have modified the formula and still seen excellent outcomes. Because banana bread is almost infallible, it is ideal for both novice and expert bakers.

It’s just plain comforting.

This banana bread tastes like absolute delight even though it is vegan, nut-free, and soy-free and has some healthier ingredients. It's an absolute delight when warmed up and covered in vegan butter.

Ingredient notes 

Aquafaba.

This is the liquid that remains after eating chickpeas from a can. It's a miraculous ingredient that adds a soft, moist, and light feel to baked items like my Vegan Vanilla Layer Cake and banana bread.

Alternative: You may use two flax eggs in place of a can of chickpeas if you don't have any on hand. Combine 5 tablespoons water and 2 teaspoons ground flaxseed meal to produce the flax eggs. To thicken, stir and leave for 15 minutes.

You may be confident that this dish will still be delicious even if it isn't as fluffy as the original because several readers have reported that it was quite tender when cooked using flax eggs.

bananas.

Because they are (1) very sweet due to the starches being converted to sugar, (2) simpler to mix into the batter, and (3) have a richer banana taste that results in more tasty banana bread, overripe, spotty bananas are crucial.

Lemon juice and oat milk.

Together, these two provide a dairy-free alternative to buttermilk, which is also the key to this very moist and fluffy banana bread.

Substitute: Soy milk should be a good substitute for oat milk, which I love for baking due to its excellent browning properties (see my Pumpkin Spice Bread).

Brown sugar.

Select the dark brown sugar if you can't decide between light and dark. The bread is darker in color and has a fuller flavor due to the stronger molasses flavor. Coconut sugar is an additional option.

flour.

You always get the greatest texture and the most reliable outcomes when you use all-purpose flour. you avoid the bread becoming dense, just be careful you measure it correctly! For further information, see the Tips section.

baking soda.

When the baking soda reacts with the acidic lemon juice, gas bubbles are created. This fast bread is so fluffy and light because of the bubbles in the batter, which also help the loaf rise.

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