For decades, our family has cherished this classic banana bread recipe, lovingly made by mom. It's the perfect blend of simplicity and deliciousness, making it an ideal treat for any occasion and filling your home with a delightful aroma.

We're excited to share this version, made with our Faba powdered aquafaba as a wonderful egg substitute. Enjoy a slice of tradition with a modern update!

Ingredients

• 2 very ripe bananas

• 1/2 cup butter or margarine (chilled & cut up)

• 1-1/2 cups all purpose flour

• 3/4 cups sugar

• 2 Faba "eggs" (3 tsp Faba powder mixed in 6 Tbsp water)

• 1/4 cup milk of your choice

• 2 tsp lemon juice

• 1 tsp baking soda

• 1/2 tsp salt

Instructions

• Preheat oven to 350F.

• In food processor, mix bananas and butter until finely chopped, about 20 seconds.

• Add remaining ingredients and process another 10 seconds. Do not over-process.

• Put batter in greased loaf pan.

• Bake for 55-60 minutes or until a toothpick inserted into the centre of the loaf comes out clean.

• Transfer to cooling rack and allow to rest at room temperature.

• Slice and enjoy!

This banana bread, made with Faba powdered aquafaba, retains all the nostalgic flavours we love while offering a plant-based twist. Enjoy every bite!