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Vegan Coconut Flour Banana Bread {GF, Oil-Free}

The best vegan coconut flour banana bread is also quick and easy to make! This delicious bread is also oil-free, gluten-free, grain-free, and nut-free.

a sliced loaf of vegan coconut flour banana bread

Can You Make Vegan Coconut Flour Banana Bread?

Yes, you can! You do not need to add any other flours, or nut butters, either, to make it work.

Coconut flour is unlike any other flour. It is used in much smaller quantities than other flours because it absorbs a tremendous amount of liquid. It is not an ingredient you want to sub into another recipe without a lot of testing.

Most baking recipes that use coconut flour as a single flour contain many (MANY!) eggs. They are typically needed to provide essential structure. But after much testing, I have come up with an easy, intensely delicious banana bread with a moist, yet firm texture.

a slice of coconut flour banana bread on a white plate

Recipe Benefits

This easy coconut flour banana bread is all of the following:

  • Vegan (egg-free & dairy-free}
  • Oil-free
  • Grain-free
  • Gluten-free
  • No additional flours
  • Xanthan gum-free
  • Nut-free
  • Minimal ingredients
  • Easy to prepare

Ingredients for Easy Vegan Coconut Flour Banana Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

glass bowls, filled with banana bread ingredients, on a marble worktop

You will also need a very small amount of water. The salt is always optional / adjustable. It brings out the flavor of the bread but it is not essential to the bread’s success.

You can use either regular flaxseed meal (it is relatively dark brown) or golden flaxseed meal. I prefer the latter for its milder flavor, but both work equally well in the recipe.

Use Very Ripe Bananas for Successful Banana Bread

Like other banana bread recipes, this one requires that the bananas be extremely ripe. For best results, use bananas with lots of brown on the peels to ensure that they are super sweet. This also means they will be quite soft, so you should be able to mash them super-fine with just a fork.

You can always freeze your ripe bananas for future use.Simply peel and place the bananas in a freezer-safe container or bag until you are ready to use them.

How to Make Vegan Coconut Flour Banana Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare the Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan. If you want to avoid any and all oil, I suggest using a high quality non-stick loaf pan.

Step Two: Combine the Wet Ingredients

2 photo collage showing the combining of wet ingredients in a glass bowl

Step Three: Add the Dry Ingredients

Add the coconut flour, cinnamon, baking soda and salt the bowl with the wet ingredients. Stir until completely combined. you do not have to worry about overmixing (no gluten in the dough), so mix well until no dry ingredients appear.

The mixture will come together a a moist but quite firm dough instead of batter.

2 photo collage showing the dry ingredients being added to wet ingredients for coconut flour banana bread

Step Four: Spread Dough in Prepared Pan

Since this is a dough, not a batter, you have options for placing it in the pan.

overhead shot of banana bread dough in a metal baking pan

Step Five: Bake the Banana Bread

Bake the bread in the preheated oven for 50 to 55 minutes until deep golden brown and a toothpick or other tester, inserted near the center of the loaf, comes out with only a few moist crumbs attached.

baked coconut flour banana bread in a metal baking pan on top of a cooling rack

Step Six: Cool the Bread

Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.

overhead shot of baked banana bread on a gold large grid cooling rack

Slice the Cooled Bread

banana bread cut into thick slices

Enjoy Plain or Toasted

two slices of banana bread, one plain, and one toasted

If you have been missing banana bread on your grain-free, gluten-free, oil-free, plant-based eating plan, or. like me, always love a new variation on banana bread, this tender, tropical loaf will thrill you. I can attest that it is great pre-run morning fuel, too.

Happy Baking!

two slices of vegan coconut flour banana bread on a white plate

FAQ

How Should I Store Vegan Coconut Flour Banana Bread?

Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Is There a Substitute for the Coconut Flour?

No, there is no substitute for the coconut flour in this particular recipe. But do not worry if you are looking for other options, I have you covered! I have a wide assortment of vegan, gluten-free banana bread recipes here on PowerHungry®Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free}.

Some of the recipes are below, or type “banana bread” into the search button to find even more options.

Is There a Substitute for the Coconut Sugar?

Yes! You can use an equal amount of the granulated sweetener of your choice in place of the coconut sugar. For example:

  • light or dark brown sugar
  • a 1 : 1 granulated sugar or brown sugar replacement
  • granulated sugar

You can also use an equal amount of maple syrup or other liquid sweetener. If using a liquid sweetener, reduce the total amount of water to 2 tablespoons (30 mL).

Is There a Substitute for the Flaxseed Meal

An equal amount of ground chia seeds (chia meal) will more than likely work well. However, I have not tested it.

If you do not follow a plant-based diet, you can swap three eggs for the flaxseed meal and added water.

More Coconut Flour Bread Recipes

a sliced loaf of vegan coconut flour banana bread

Vegan Coconut Flour Banana Bread (GF, oil-free)

Yield: 14
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

The best vegan coconut flour banana bread is also quick and easy to make! This delicious bread is also oil-free, gluten-free, grain-free, and nut-free.

Ingredients

  • 2 cups (500 mL) mashed very ripe bananas
  • 1/2 cup (52 g) flaxseed meal
  • 1/3 cup coconut sugar (see notes for options)
  • 1/4 cup (60 mL) water
  • 1 teaspoon (5 mL) vanilla extract
  • 1 cup (112 g) coconut flour
  • 1 teaspoon ground cinnamon (more or less, to taste)
  • 1 teaspoon baking soda
  • 1/2 teaspoon (2 mL) salt

Instructions

    1. Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray.
    2. In a large bowl, whisk the bananas, water, flaxseed meal, coconut sugar and vanilla extract until blended.
    3. Add the coconut flour, cinnamon, baking soda and salt to the bowl. Stir until completely blended *the result will be a thick, moist dough, not the usual batter for banan bread).
    4. Press and spread the dough into the prepared pan (or first shape into an oblong and then place in pan). Press so that it is an even, smooth loaf.
    5. Bake the bread in the preheated oven for 50 to 55 minutes until deep golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
    6. Transfer the pan to a cooling rack and cool for 20 minutes before removing from the pan. Cool completely before slicing.

Notes

Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Coconut Sugar Options: Please feel free to use the granulated sweetener of your choice in place of the coconut sugar (e.g., light or dark brown sugar, a 1:1 granulated sugar replacement, or granulated sugar). You can alse use 1/3 cup (75 mL) maple syrup or other liquid sweetner and reduce the total amount of water to 2 tablespoons (30 mL).

Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 111Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 172mgCarbohydrates 18gFiber 3gSugar 10gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Agatha

Monday 27th of November 2023

Cheerio, Camilla,

this bread is always different, always so tasty. Same ingredients, different in total. But that's like life. Except for life sometimes doesn't have results we wish.

Question: Why do my comments not appear on your site? They are polite and nice due to my opinion.

Wish you all the best, Camilla.

Agatha

Tuesday 28th of November 2023

@Agatha, Dear Camilla, thanks for your kind response. Don't get me wrong, love, LOVE your recipes and how easy to make and delightful they are. No, it's just like that, despite scale and same ingredients, sometimes the result is different. Sometimes eg. the banana bread has the perfect consistence, sometimes it's kind of too soft. But ALWAYS, really always perfect in taste. I love your recipes and the effort you put on you to create them.

Go ahead, keep on, you make me happy and healthier.

Cheerio, Camilla!

Camilla

Monday 27th of November 2023

Hi Agatha! I am so glad that you like the bread :)

Do you mean that this particular recipe always comes out differently for you? If so, I would definitely recommend using a kitchen scale to measure the coconut flour, in particular. Just a little bit too much or too little coconut flour can make a difference in the outcome 9since coconut flour is used in much smaller amounts than other flours).

I apologies if your comment did not appear right away. I am catching up with some comments and replies (took a few days off for the holidays).

Zoe

Sunday 3rd of September 2023

Obsessed with this recipe! It’s a staple to stock the freezer with heathy treats. I make a chocolate ganache using canned coconut milk and dark chocolate to frost it. Heavenly! Thank you!

Camilla

Thursday 14th of September 2023

Oh wowza, thank you so much, Zoe!!! Ooh, j am going to have to follow your lead with the chocolate ganache, that sounds soooo good!

Sue

Wednesday 2nd of August 2023

Love this recipe! Thank you so much for sharing. Very delicious.

Camilla

Wednesday 2nd of August 2023

I am so glad that you like the recipe, Sue!

Lucid

Wednesday 21st of June 2023

So happy I found your site. I'm on a fixed income but have some pretty severe dietary restrictions (all of them expensive), so finding actual frugal recipes using the limited ingredients I can still eat is amazing. Thank you so much for these wonderful recipes!

Camilla

Wednesday 21st of June 2023

You are so welcome, Lucid! ❤️

Mary S

Thursday 25th of May 2023

SO happy to see a coconut flour recipe for just about anything not drowning in eggs (heart condition aggravated by eating egg yolks here) and oil. Have figured out how to count the carbs in mashed bananas for counting macros or exchanges, too (3 tbs mashed banana=10 gm carbs/1 original fruit exchange). Since it's just me will be making a half recipe, probably as mini loaves. Keep up the good work!

Camilla

Thursday 25th of May 2023

Hi Mary--I am right with you re: coconut flour recipes with up to a dozen eggs (that taste like coconut omelets)???? All of my coconut flour recipes on my site are egg-free.

Great idea to make a half batch in mini loaves. I have also made this bread in both a muffin tin and a mini muffin tin. That would be great for your half batch, too. You might also like my Coconut Flour Banana Cookies. Thanks, Mary!

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