This delicious vegan coconut flour banana bread is sweet and flavorful with a moist, cake-like texture. It’s gluten-free, Paleo-diet-friendly, refined-sugar-free, and oil-free. Give it a try if you’re looking for nutritious baking recipes, like these yummy coconut flour donuts, which are another great option.
Ingredients and Substitutions
Coconut flour is a Paleo-friendly flour that works well in grain-free baked goods. It’s much more absorbent than most other flours, so substitutes won’t work well in this recipe.
This oil-free recipe calls for almond butter, but for a nut-free version you can substitute pumpkin seed butter or sunflower seed butter. Either way, be sure it doesn’t contain any added sugar or salt.
I sweetened this banana bread with maple syrup. You can substitute agave if you prefer.
Be sure to use ripe bananas for this recipe. Pick bananas with plenty of brown spots to ensure the banana bread turns out sweet enough.
How to Make Vegan Coconut Flour Banana Bread
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the coconut flour, ground flaxseed, and baking soda to a mixing bowl, then mix well.
Add the bananas to a mixing bowl and use a potato masher or fork to mash them.
Add the unsweetened almond milk, maple syrup, almond butter, apple cider vinegar, vanilla extract, cinnamon, nutmeg, and salt to the mixing bowl with the mashed bananas, then use a whisk to mix well.
Add the dry ingredients to the wet ingredients, then use a spoon to mix until combined (the batter will be very thick).
Transfer the batter to a 9-inch loaf pan lined with parchment paper. Use a spatula or the back of the spoon to smooth the batter evenly in the pan.
Bake the banana bread for 50 minutes or until a toothpick inserted into the center of the loaf looks clean upon removal. Let the banana bread cool to room temperature before removing from the pan and serving.
Optional Additions
To add an extra layer of texture and flavor to this banana bread, stir 1/2 cup of chopped walnuts, pecans, or dairy-free dark chocolate chips into the batter before transferring it to the loaf pan.
Vegan Coconut Flour Banana Bread Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 3 ripe bananas
- 1 cup coconut flour
- 1/2 cup smooth almond butter
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup ground flaxseed
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of ground nutmeg (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the coconut flour, ground flaxseed, and baking soda to a mixing bowl, then mix well.
- Add the bananas to a mixing bowl and use a potato masher or fork to mash them.
- Add the unsweetened almond milk, maple syrup, almond butter, apple cider vinegar, vanilla extract, cinnamon, nutmeg, and salt to the mixing bowl with the bananas, then use a whisk to mix well.
- Add the dry ingredients to the wet ingredients, then use a spoon to mix until combined (the batter will be very thick).
- Transfer the batter to a 9-inch loaf pan lined with parchment paper.
- Use a spatula or the back of the spoon to smooth the batter evenly in the pan.
- Bake for 50 minutes or until a toothpick inserted into the center of the loaf looks clean upon removal.
- Let the banana bread cool to room temperature before removing from the pan and serving.
Notes
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Optional additions to the batter include 1/2 cup each of chopped walnuts, pecans, or dairy-free dark chocolate chips.Â
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Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge before serving.
