Banana Coconut Loaf


They had an awesome sale on bananas this past weekend, so it was time to stock up! Bananas are a mainstay in my smoothies, which gives me an excuse to buy … oh … about eight pounds of them. I sliced them up, flash froze them on a cookie sheet (in batches of course) for about an hour at a time, and then put them into baggies in the freezer for later use. Of course, I left a bunch out to enjoy fresh, and a few extras for banana bread. Whose destiny was this Banana Coconut Load.

Coconut Banana Loaf - Dairy-Free and Vegan

I jumped into the opportunity to remake my favorite banana bread sans eggs. Sure, there were many vegan banana breads on the net, but not a one compared to my hearty version.  I have never been a fan of dry and cakey.  My desserts must be moist and dense (crumb topping always helps too), and quick breads should have enough in them to make a good breakfast.

This banana coconut loaf was moist, with a light sweetness that my husband really enjoyed. It didn’t rise too much, but just enough. To get a taller loaf, I think just a bit more flour would do. Oh yes, and I did sway a bit from my old recipe, which is a banana whole wheat bread. I used coconut rather than flaxseed for a lighter more dessert like taste.

Special Diet Notes: Banana Coconut Loaf

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Banana Coconut Loaf
Prep time
Cook time
Total time
Taking a chance, I decided to attempt veganizing my favorite banana bread recipe. While it was already dairy-free, eggs and honey were still key components. Amazingly, I succeeded! Yet, my hearty Banana Whole Wheat Bread did transform into a slightly more indulgent Banana Coconut Loaf.
Serves: 1 loaf
  • 2 cups flour (whole wheat, white whole wheat – for a lighter bread) or all-purpose)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened coconut
  • ¼ cup oil (I used coconut)
  • ½ cup pure maple syrup (may use honey for non-vegan or agave nectar)
  • 1 teaspoon real vanilla extract
  • 3 ripe bananas (about 1½ cups mashed)
  1. Preheat oven to 350º and lightly grease a loaf pan (I used a 9x5, though a smaller one will likely create a taller bread)
  2. Combine the flour, baking powder, baking soda, salt, and coconut (see notes below) in a large bowl. Set aside. In a small bowl, combine the oil, maple syrup, and vanilla. Mash up those bananas, and add them to the small bowl of liquids. Going back to the large flour bowl, make a well in the dry mixture and pour your liquid mixture in. Gently fold the batter until everything is well combined, but be careful not to overmix. A few lumps are okay.
  3. Spoon the batter into your prepared loaf pan. It is a bit thick, so you may have to coax it into place a bit. Bake for 30 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.
For the quick bread pictured, I used white whole wheat flour (King Arthur brand) since I was out of whole wheat bread flour. I also whizzed ¾ of the coconut (6 Tablespoons) in my spice grinder for a few quick whirls. I wanted to have a denser loaf with more of an infused coconut taste, which it seemed to do. The remaining 2 Tablespoons I threw in as is, in shredded fashion.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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