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