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–+ servings
A loaf of coconut flour vegan banana bread with two thick slices cut.
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4.60 from 10 votes

Coconut Flour Vegan Banana Bread Recipe

This coconut flour vegan banana bread is paleo diet friendly, gluten free, oil free, and refined sugar free. It's easy to make and perfect for a nutritious breakfast, snack, or dessert.
Prep Time12 minutes
Cook Time50 minutes
Total Time1 hour 2 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 205.7kcal
Author: Jennifer Bell

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. 
  • Store this coconut flour vegan banana bread in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Serving: 1Slice | Calories: 205.7kcal | Carbohydrates: 24.2g | Protein: 5.5g | Fat: 10.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.4g | Sodium: 187.7mg | Potassium: 272.1mg | Fiber: 7.6g | Sugar: 10.7g | Vitamin A: 23.1IU | Vitamin C: 3.1mg | Calcium: 127.2mg | Iron: 1.2mg