55 thoughts on “BEST VEGAN BANANA BREAD | 8 ingredients

  1. Okay, I made this recipe, and OMG it was so good! The only thing I did extra is added a little orange zest and craisins. It was hard to wait for it to cool. This recipe will be my holy grail banana bread recipe. Now I need to try the brownie recipe.

  2. I’m not vegan, but I have been looking into vegan recipes lately… I also had some leftover aqua faba and wasn’t sure what to do with it. This was the best banana bread I have ever had <3 thank you for the recipe!

  3. I have a stupid question, maybe. My scale has a setting for volume but you can’t choose what type of liquid you’re measuring, so I assumed that my scale was programmed to measure water and water-based liquids. Oil is less dense than water, so can you still use the volume setting on a scale to measure or does your scale need to be programmed specifically for oil?

  4. Thank you very much for the flower scooping risk management lesson. I just realized why I probably keep failing at baking.

  5. Just a small tip for all vegans. withe sugar is not vegan. During the processing of making it they use animal bone char to filter it or Something.

  6. Thank you, thank you, thank you, on behalf of every single Brit watching your recipe. Thank you for using weighing scales. We just donโ€™t get the US cup obsession thing. Itโ€™s so inaccurate and variable. Thank you again. ๐Ÿ‡ฌ๐Ÿ‡ง

  7. Canโ€™t tell if this was because of the early pandemic banana bread phase or not but itโ€™s amazing seeing it for the first time now over a year later. Looks amazing

  8. Hi Nisha! I recently discovered your channel and love it! ๐Ÿ’– I already tried 4 of your recipes (The quesadillas, Red Lentil Bolo, vegan Nutella bars and this banana bread) and everything tastes absolutely delicious!! ๐Ÿคค
    Just having the banana bread in the oven and thinking of replacing the oil with apple sauce next time. Do you think this could work or is the dough too moist with the aqua faba and apple sauce? ๐Ÿค”
    Greetings from Germany! ๐Ÿ˜˜

  9. I’ve made this bread a total of 4 times and the first time it turned out perfect, but the next 3 times it came out flat and dense. I don’t know what I’m doing wrong.

    1. Hi Noel – Sorry to hear the banana bread didnโ€™t turn out for you! The most common culprit for dense baked goods is over-mixing. Hereโ€™s what what I say in the blog post:

      “When mixing the dry and wet ingredients, switch to a silicone spatula (or wooden spoon) and use a gentle touch. And donโ€™t overmix! Mix until the batter is just combined. Itโ€™s okay if there are light traces of unmixed flour remaining.

      Overmixing causes the loaf to become dry instead of moist. This is because the more you mix the batter, the more gluten develops, resulting in a chewy, dense texture (great for a ciabatta, not great for a soft banana bread).”

      There are a few other possible causes:
      * Ingredient substitutions (different flours have different densities/properties),
      * Incorrect measurement of ingredients (I recommend you weigh your ingredients for the highest accuracy)
      * Incorrect oven temperature (I recommend buying an oven thermometer as most ovens are not accurately calibrated)
      * Delay in between mixing the wet and dry ingredients and baking the bread (if you let the batter rest, your banana bread will be less fluffy and light).

      I hope this helps!

  10. The distraction for me was to wash the dishes ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ’• currently got it in the oven Iโ€™m excited ๐Ÿ˜…

    1. I also used ur hummus recipe hence why I saved the water to make the bread too ๐Ÿ˜†๐Ÿ’• love your channel โ˜บ๏ธ

    2. Such a great way to use the chickpeas for 2 different recipes ๐Ÿ™‚ hope you are enjoying both of them!

  11. Nisha, I watched your live video earlier and now watching this I just needed to comment and tell you how freaking awesome it is!! You seemed extra bubbly, and I love that you started to talk with an accent ๐Ÿ˜† I love how many incredible tips, tricks, and flavors you’ve put out this past year! It’s been so great to watch your food journey and I hope you keep it going!! ๐Ÿ˜

  12. Usually when I bake vegan desserts they donโ€™t turn out well..this turned out incredible! It was a hit with the fam who couldnโ€™t believe it was vegan, Aqua faba is a game changer. Thanks a bunch!

  13. Hey, do you think it would be fine replacing the sugar with some sort of liquid sweetener like maple syrup or agave? Thanks ๐Ÿ™‚

  14. I made this as muffins and was so surprised by how good they were. Mine turned out a bit too moist, but that was better than being dry for sure. I also made a rosemary & brown sugar topping to sprinkle on the muffins before baking. Delicious!

  15. So, I decided to try this recipe. It was the first I found that I thought I wouldnโ€™t mess up. It’s been 90 minutes and it still looks like bread pudding. I followed the instructions, but where I probably messed up was the flour. More than likely I mismeasured and mixed less flour than called for. Now, I don’t have a scale to measure ingredients, I thought I couldnโ€™t mess it up, but I did. Now I doubt life itself when it comes to baking and measuring. I never needed a scale before, seemingly, I do now.

    1. This…THIS. When she said measure the flour she meant it…I too learned this the hard way. I’ve made banana bread before actually, and they all baked but didn’t taste very well, whatever I did this time, I messed up. Although I think it was because I used almond flour or too much/too little of it but I’m not sure.

  16. Omg youโ€™re the best! Iโ€™m always learning new tipps and tricks and finally starting to understand why my vegan pastries were always sucks!๐Ÿ˜…

  17. I made this and now I have orders from my friends ๐Ÿ˜๐Ÿ’œ๐Ÿ™๐Ÿ‘๐Ÿ‘ – thank you

  18. Made this a couple of times, with some other spices or just like it is. I don’t have an oven, but I do have an airfryer, and I just wanted everyone to know that it also works perfectly in there ๐Ÿ˜€ I set it on 150*C and just keep checking around the 25/30 min mark. When my sticks come out clean, I know its done! Really lovely recipe, everyone of my friends loves it too! Oh, and tip: mix the dry ingredients before adding it to the wet mixture, the first time I made this I still found some bits of baking soda hahaha, it was because I didn’t want to over mix it. But it was still delicious ๐Ÿ™‚

  19. YES please ๐Ÿ™‚ banana bread is my fav! I’ve been eating a vegan diet for the last 3 yrs, I’m so thankful to find your channel, videos (and beautiful smile). You do an awesome job on camera; informative, educational, instructional, and a delight to watch ๐Ÿ™‚ Your personalized terminology is awesome. Thank you for sharing your Rainbow Plant Life.

  20. LOL you’re a trip, you’re funny, wise, but also very cool. Thank you for this kickin’ recipe.. I’ll try it this weekend (bananas should be nice and overripe by then). ๐Ÿค—

  21. Thank you for this recipe! I’ve done it, and it turned out delicious! It was my first vegan baking! I am sharing the recipe with my friends and family!

  22. I did this recipe! Its in the oven rn but i used soda instead of aquafaba and it seems ok! I will update

  23. does the aquafaba give you gas? Could I use the liquid from the chickpeas that I cook instead of from the can?

  24. Can someone help me? I followed the recipe exactly (except I reduce the sugar) and I cooked it for over an hour but it still wasnt done. I think the batter was too wet.

  25. I made this today, and I realized that I’ve been away from the States for almost 20 years and forgot how sweet desserts can be over there. The texture was perfect and the tastes behind the sugar were great- but my oh my- sooooo sweet. I’m going to jump right back on that horse and make it again today. But this time, I’ll reduce the sugar to 1/4 cup + 2 Tbsp. (that is, about half).

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