I adapted my great aunt's famous banana bread recipe. See one of the original published recipes in a community cookbook below!
Ingredients
6 tablespoons of olive oil
1 cup of cane sugar
6 tablespoons of aquafaba
2 cups of flour, sifted
1 teaspoon of baking soda
a pinch of salt
about a cup of ripe bananas, mashed
½ a cup of pecans, lightly toasted
Method
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
In a large bowl, mix the olive oil and cane sugar together.
In a separate bowl, whip the aquafaba until frothy.
Slowly incorporate aquafaba into the oil-sugar mixture, beating well after each addition.
Sift together the flour, baking soda, and salt. Then, gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in nuts and bananas.
Pour the batter into the prepared pan.
Bake for one hour or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10-15 minutes. Remove the bread from the pan and let cool completely on a wire rack.
