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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.
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.
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.
- Coconut flour
- Very ripe bananas
- Flaxseed meal
- Coconut sugar (I have options in the recipe card)
- Vanilla extract
- Cinnamon
- Baking soda
- Salt
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
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.
Step Four: Spread Dough in Prepared Pan
Since this is a dough, not a batter, you have options for placing it in the 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.
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.
Slice the Cooled Bread
Enjoy Plain or 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!
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
- Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free}
- Keto Vegan Coconut Flour Bread {oil-free, grain-free}
- Vegan Oil-Free Coconut Flour Bread {4 ingredients, GF}
- Vegan Coconut Flour Flax Bread
- 100% Coconut Flour Bread Rolls {vegan, keto, 4 ingredients}
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.
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
- Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray.
- In a large bowl, whisk the bananas, water, flaxseed meal, coconut sugar and vanilla extract until blended.
- 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).
- 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.
- 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.
- 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 1Amount 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.
Meghan
Tuesday 12th of March 2024
Hi there! Can I use ground chia seeds instead of flax seed??
Camilla
Tuesday 12th of March 2024
Hi Meghan,
Yes, definitely. Use same amount of grind chia as for the flaxseed meal.
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! ❤️