This Luscious Banana Bread recipe is very easy to make and these breads are so gorgeous, you might want to share your success with your loved ones! Instead of eggs, I use aquafaba, that liquid in a can of chickpeas. So you make hummus, and a banana bread. And trust me, you won’t taste a thing. You’ll only experience the moistest bread you’ve ever had. Give it a try!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For another great recipe using very ripe bananas, check out this Nicecream: A quick breakfast the kids and I love.
PrintBanana Bread
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 loaf 1x
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 6 tablespoons aquafaba (the liquid from a can of chickpeas, this will replace the eggs)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup plant milk
- 1/2 teaspoon pure vanilla extract
- 3 very ripe bananas, mashed
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
Preheat oven to 350ห.
In a medium bowl, place the flour, the baking powder, the baking soda, and the salt. Mix well. In a large bowl, beat the butter into a cream. Add the sugar. Add the aquafaba and whisk. Slowly incorporate the flour mixture, adding some of the milk after each addition, until all incorporated. Add the vanilla extract and the mashed bananas. Mix well. Transfer to four mini bread pans (3×6) or two regular 5×7 bread pans, lined with parchment paper. In a small bowl, mix the brown sugar and the cinnamon. Spread over the batter and place the pans in the oven. Bake for 25 minutes (or 50 minutes for the regular bread pans), or until a toothpick inserted in the middle of the loaves comes out clean. Remove from the oven and let cool 10 minutes. Remove the breads from the pans and let cool 20 minutes more. Bon appรฉtit!
Pain aux bananes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 pain 1x
Ingredients
- 1/2 tasse de beurre vรฉgรฉtalien
- 1 tasse de sucre
- 6 c. ร soupe d’aquafaba (le liquide dans une boรฎte de pois chiches, ceci remplacera les oeufs)
- 2 tasses de farine tout-usage
- 2 c. ร thรฉ de poudre ร pรขte
- 1/2 c. ร thรฉ de soda ร pรขte
- 1/4 c. ร thรฉ de sel de mer
- 1/2 tasse de lait de plante
- 1/2 c. ร thรฉ d’extrait de vanille pur
- 3 bananes bien mรปres, pilรฉes
- 1/4 tasse de cassonade
- 1/2 c. ร thรฉ de cannelle
Instructions
Prรฉchauffer le four ร 350ห.
Dans un moyen bol, placer la farine, la poudre ร pรขte, le soda ร pรขte, et le sel. Bien mรฉlanger. Dans un grand bol, dรฉfaire le beurre en crรจme. Ajouter le sucre et battre. Ajouter l’aquafaba et battre. Incorporer en รฉtapes le mรฉlange de farine, en ajoutant du lait aprรจs chaque addition, jusqu’ร ce que tout soit incorporรฉ. Ajouter l’extrait de vanille et les bananes. Bien mรฉlanger. Placer dans quatre mini moules ร pain de 3 1/2 x 6, prรฉalablement tapissรฉs de papier parchemin, ou dans deux moules ร pain rรฉguliers de 5×7.
Dans un petit bol, mรฉlanger la cassonade et la cannelle. รtendre sur le mรฉlange aux bananes. Placer les moules au four et cuire pendant 25 minutes (ou 50 minutes pour les moules ร pain rรฉguliers), ou jusqu’ร ce qu’un cure-dents insรฉrรฉ au centre du moule en ressorte propre. Retirer du four et laisser reposer 10 minutes. Retirer les pains des moules et laisser reposer pour 20 minutes de plus. Bon appรฉtit!
