Vegan Coconut Banana Bread
 
Prep time
Cook time
Total time
 
This recipe is adapted from my dairy-free banana wheat bread recipe. I wanted a vegan and egg-free option, and ended up adding coconut for a different flavor twist.
Author:
Recipe type: Bread
Cuisine: American
Serves: 1 loaf
Ingredients
  • 2 cups flour (whole wheat pastry flour, white whole wheat flour, all-purpose, or a combination)
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut oil, mleted
  • ½ cup maple syrup (can sub honey if not strictly vegan)
  • 1 teaspoon vanilla extract or ½ teaspoon coconut extract
  • 3 ripe bananas, mashed (about 1½ cups mashed)
  • Coconut flakes or oats, for topping (optional)
Instructions
  1. Preheat your oven to 350ºF and lightly grease a loaf pan (9x5-inch for wider loaf, 8x4-inch for a slightly taller loaf)
  2. In a large bowl, whisk together the flour, coconut, baking powder, baking soda, and salt. Make a well in the ingredients.
  3. In a medium bowl, whisk together the coconut oil, maple syrup, and vanilla or coconut extract. Whisk or blend in the mashed banana.
  4. Pour the liquid banana mixture into the well of the dry ingredients, and gently fold the batter until everything is well combined. Do not to over mix - a few small lumps are okay.
  5. Scrape the batter into your prepared loaf pan and even it out. Sprinkle some coconut flakes or oats over the batter, if desired.
  6. Bake the bread for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
Coconut Infusion: Sometimes I whiz about half of the shredded coconut in my electric spice grinder a few times. This breaks them up even more and infuses more coconut flavor throughout the bread.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-coconut-banana-bread