Vegan Banana Bread That Tastes Like the Classic | Moist, Easy & Egg-Free

📖 Get the full recipe and science breakdown here:
https://kingoftarts.net/vegan-banana-...
This is my King of Tarts vegan banana bread — a moist, fluffy loaf that rivals any classic version.
Using ripe bananas, olive oil, and coconut milk, this recipe delivers rich banana flavour without eggs or dairy. It’s soft inside, lightly golden outside, and packed with everything you love about a traditional banana loaf.

🔬 The Science & My Development Journey

As a food technologist, I didn’t just swap out ingredients — I engineered this recipe through real trials and flops to understand how plant-based ingredients behave:

Trial 1: I used too much Lab Whip (a plant-based whipping agent). The result was a chewy, rubbery texture — the protein structure was too tight.

Trial 2: I reduced the Lab Whip, but the loaf became too short and dense because it couldn’t hold air or moisture.

Trial 3: I added more baking powder and bicarbonate of soda to increase aeration, but this caused the loaf to rise too quickly and collapse in the middle.

📖 Get the full recipe and science breakdown here:
https://kingoftarts.net/vegan-banana-...

✅ Final breakthrough: I balanced soy lecithin (for emulsification and crumb tenderness) and Lab Whip (for aeration) with the right ratio of banana and flour. This allowed enough structure to trap air, enough emulsification to keep moisture stable, and resulted in the perfect soft crumb — without gumminess or sinking.

This is not just a vegan banana bread — it’s a commercial-grade formulation designed for both home bakers and professionals who care about texture, structure, and flavour.

💛 Baking for every table — where science meets sweetness.
In this video you’ll learn:

– How to make a moist vegan banana bread that doesn’t sink or gum up
– Why ripe bananas, emulsifiers and leavening balance matter
– The science behind soy lecithin and Lab Whip in egg-free baking
– Easy swaps for gluten-free or lower-sugar versions
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