Vegan banana bread (or not)

Why a vegan banana bread with “or not” at the end? Because I am not vegan, but I eat often vegetarian and vegan dishes and, trying some recipes, I am not that rigid with ingredients. In this case, I use honey, but if you use maple syrup, your banana bread will be perfectly vegan.

Preparing this vegan banana bread I used for the first time aquafaba – I used the chickpeas ones – with great results.

For a review for this vegan banana bread, I will repeat my daughter’s words: “Mom! I just can’t stop eating it!”

I have found this recipe on one of my favorite blog, Arabafeliceincucina, and I’ve changed the maple syrup to honey and walnuts instead of pecans.

Another virtue of this cake: it is gluten free.

Ingredients:

• 14 oz ripe peeled bananas
• 5.3 oz almond flour
• 0.9 oz buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• a pinch of salt
• 3.5 oz honey (6.4 oz maple syrup to have it vegan)
• 2 oz aquafaba
• 2 tsp white vinegar
• walnuts to decorate

Instructions:

1. Turn on the oven 374°F/ 190°C.
2. Cover a plumcake pan with parchment paper (mine 4×8 in)
3. In a bowl, smash bananas with a fork and add almond and buckwheat flours, salt, cinnamon, baking powder, and baking soda.
4. Mix well, add liquids and mix until well combined.
5. Pour the mixture into the pan and decorate with walnuts.
6. Bake for 45-50 min or until a toothpick comes out clean when inserted.
7. When done, leave it rest for 10 minutes before transferring it to a cooling rack to cool completely.
8. Buon appetito!