This coconut flour vegan banana bread is sweet and flavorful with a moist, satisfying, cake-like texture. Enjoy it for breakfast, as a snack, or for a nutritious dessert. It’s also gluten free, paleo, refined sugar free, and oil free.
Ingredients and substitutions
Coconut flour is a paleo diet friendly flour that works well in baked goods. When compared with wheat flour, coconut flour is lower in carbohydrates and higher in fiber and nutritious fats. Coconut flour is 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. Or if your bananas aren’t particularly ripe, you can increase the maple syrup to 1/3 cup to compensate.
How to make coconut flour vegan 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 medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) 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 at 350 degrees Fahrenheit 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 each of chopped walnuts, pecans, or dairy-free dark chocolate chips into the batter before transferring it to the loaf pan.
Storage and freezing
Store this banana bread in an airtight container in the fridge for up to five days or freeze it for up to three months, then thaw at room temperature. I like to slice it up before freezing so I can easily defrost the exact amount I want.
More coconut flour recipes to try
- This coconut flour carrot cake is delicious and easy to make.
- This paleo lemon cake is sweet, tart, and flavorful.
- This yummy pumpkin bread made with coconut flour is spiced just right.
Coconut Flour Vegan Banana Bread Recipe
Equipment
- Medium sized 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 medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Use a spatula or the back of the spoon to smooth the batter evenly in the pan.
- Bake at 350 degrees Fahrenheit 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
-
Optional additions to the batter include 1/2 cup each of chopped walnuts, pecans, and/or dairy-free dark chocolate chips.
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Store this banana bread in an airtight container in the fridge for up to five days or freeze it for up to three months.