Perfect One Bowl Vegan Banana Bread

Ever heard of banana bread perfection? Well, if you haven’t, this is it right here. This banana bread is deliciously moist, perfect and so simple to whip up. 

No eggs. No milk. No butter. This is simply the best vegan banana bread recipe you will ever find or need. It taste just like any other banana bread if not better. My non-vegan cousin said this is the best banana bread she has ever had. It is simply exceptional.

Are you ready to find out what the secret egg replacement is? Drum roll please!

Aquafaba! Aquafaba! Aquafaba!

Confused yet? Allow me to translate that in plain english. Aquafaba is the juice of canned beans. 

Wait, what?

Apparently, this miracle liquid is the latest food trend in the vegan world. It has similar properties to egg whites; resembling egg whites in appearance and consistency. Furthermore, It can be used to make just about anything that calls for eggs. Aquafaba can act as a binder, leavening agent, or emulsifier.

I came across aquafaba when I was looking up food trends for 2017. I was intrigued and a little sceptical. I mean come on, juice of canned beans – really? So, I decided to try it out for myself in a banana bread. I was mind-blown by the results.The banana bread is soft, fluffy, moist and simply delicious. Even my non-vegan family loved it and couldn’t even guess it was vegan. I’m looking forward to making this banana bread a staple on our weekend breakfast table.

I adapted the recipe from a no-fail banana bread recipe I have used for years. It’s a very easy recipe, you simply mix everything in one bowl. No fancy mixers needed, it’s really that easy. I made a few changes to the original recipe. I replaced the egg with 2 tablespoons of aquafaba (chickpea juice), and swapped the butter with coconut oil. I also reduced the sugar and added cinnamon.

Recipe adapted from Simply recipes

Perfect One Bowl Vegan Banana Bread


  • 2-3 overripe bananas
  • 1/3 cup coconut oil
  • 2 tablespoons aquafaba
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat the oven to 350°F (175°C), and grease a 4x8-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted coconut oil, aquafaba, sugar and vanilla extract. Mix well.
  3. Mix in the salt, baking soda, cinnamon and flour.
  4. Pour the batter into prepared pan. Bake for 55-60 minutes, or until a tester inserted into the center comes out clean.
  5. Remove from oven, and let bread cool completely before slicing.
  6. Serve and enjoy


  1. Aquafaba is brilliant, isn’t it? I’m such a fan!

    This banana bread looks amazing… definitely one to Pin, and make soon. 🙂

    1. Yeukai says:

      Thank you Nico. It’s absolutely delicious. Let me know how you go if you do make it. I didn’t know about aquafaba until recently, and I’m so excited to try it in different dishes.

  2. choclette says:

    I will have to try aquafaba in a cake. I was seriously unimpressed when I tried it in cookies last year and I didn’t much like the flavour either. Your bread looks delicious though, so I should give it another chance perhaps.

    1. Yeukai says:

      Thank you Choclette. I don’t know why it didn’t work in cookies but definitely try this banana bread. It worked perfectly.

  3. Mina Joshi says:

    Your banana bread looks delicious. It looks moist and light. I have been reading a lot about aquafaba but never used it.

    1. Yeukai says:

      Thank you so much Mina. I have only come to know about it recently, and this was my first recipe using it. I can’t wait to try it in other dishes.

  4. POPPY says:

    Love the use of aquafaba! Banana bread is always a winner!

    1. Yeukai says:

      It seems like everyone else knew about it except me. It’s amazing. Do you use in much? Would love some recipe ideas.

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