Ingredients
- 6 tablespoons (90 mL) aquafaba*
- 3 medium very ripe bananas(300gm)
- 1 ripe banana for decoration (optional)
- 100 mL soy milk, or unsweetened plant-based milk of choice
- 1 tablespoon lemon juice
- 1/4 cup almond butter- 64gm
- 100 gm granulated sugar
- 1 teaspoon pure vanilla extract
- 160 gm all purpose flour + 80 gm whole wheat flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 deg F.
- Add lemon juice to the soy milk and let it curdle.
- Froth up the aquafaba in a mixing bowl with a hand mixer(about 60 seconds)
- Mash the banana
- Add the sugar, almond butter and the curdled soy milk, mashed banana and whip again
- Mix in all the dry ingredients in another bowl and then sift over the wet ingredient mixture
- Fold in the dry ingredients gently and do not over mix
- Bake in an 8×13 greased tin(I lined it with a silicone mat after greasing)
- Cook for 35-40 minutes(The bake time is on the lower end because I used a wider pan, if you’re using a bread pan you might have to bake for 45-55 minutes)
- After the time is up, check with a knife or a toothpick if the center is done. If not, put it in for another 5-10 minutes and check again.
