A few months ago I discovered Aqua Faba. It’s a perfect egg replacer and you can use it to make everything from meringue, breads and macarons to butter and mayonnaise! For more information, check out the Aqua Faba website. This is by far the best banana bread I have ever had and I wanted to share with all of you! Enjoy! xo

Adapted using this recipe.

Vegan sour cream banana bread!

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
6 tablespoons of Aqua Faba (I found that the best type of AF is from cannellini beans, as it has a thicker egg white consistency)
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons vegan sour cream (I used Tofutti brand, but it also works using homemade vegan sour cream)
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper (I sprayed my Wilton brand mini loaf pans with Spectrum brand canola oil + flour baking spray. It shoots out really fast in one area, so it’s really important to use a pastry brush and get it on all the sides and in all the nooks and crannys!)

Sift together the flour, baking soda, cinnamon, cardamom and salt. Beat sugar and AF with a whisk until light and fluffy, about 10 minutes. It should resemble a very gooey oozey marshmallow fluff. It tastes like angel’s kisses and heaven. Drizzle in oil. Add mashed bananas, vegan sour cream and vanilla. Fold in dry ingredients and nuts.

Since I used a 9-cavity mini loaf pan (which makes 14 mini loaves from this recipe), your cooking time for a large loaf will differ. Make sure to keep an eye on this! For the Wilton brand mini loaves, I baked it for about 15 minutes when I used Tofutti sour cream. I had to bake it for about 17 minutes when I used homemade sour cream. The instructions for a large loaf pan says bake for about 45 minutes to 1 hour.

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