Vegan Coconut Banana Bread that’s Tender, Moist & Nutritious

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I originally posted this vegan coconut banana bread recipe way back in 2007, after I came across a fantastic banana sale. I had many pounds of them on hand. Some were frozen, some were eaten fresh, and some were made into loaves of banana bread. Today I’m 20giving this post a big update, so that you can still enjoy this naturally milkless, butterless, and eggless quick bread.

Vegan Banana Coconut Bread Recipe - Eggless, Dairyless, but Moist and Delicious!

Vegan Coconut Banana Bread that’s Tender, Moist, and Delicious

There are many vegan banana breads out there, and I’ve tried at least a dozen of them. Some are overly wet, while others are to dry or cake-like. I like banana bread that’s moist, a little dense, pleasantly sweet, and nutritious enough for a treat breakfast.

So I decided to adapt one of our favorite dairy-free banana wheat bread recipes. And while I was at it, I added coconut! This vegan coconut banana bread is perfectly moist and tender, with a light sweetness that my husband really enjoy. The coconut adds delicious complimentary flavor and richness.

Vegan Banana Coconut Bread Recipe - Eggless, Dairyless, but Moist and Delicious!

Special Diet Notes: Vegan Coconut Banana Bread

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

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.

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About Author

Alisa is the founder of GoDairyFree.org, 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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