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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Vegan Coconut Banana Bread that’s Tender, Moist & Nutritious

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

    2
    By Alisa Fleming on April 20, 2020 Alisa's Favorite Dairy-Free Recipes, Bread, Dairy-Free Recipes

    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.

    5.0 from 1 reviews
    Vegan Coconut Banana Bread
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    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: Alisa Fleming
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    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.

    2 Comments

    1. Heidi on April 9, 2022 4:57 pm

      Delicious!!!! It’s definitely a keeper. I did 1/2 teaspoon vanilla and 1/2 teaspoon coconut extract. Batter was a too bit thick (not mixing well), so I added a touch of coconut milk that I had in the fridge. Thank you.

      Reply
      • Alisa Fleming on April 9, 2022 5:23 pm

        Glad it worked out well for you Heidi!

        Reply

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