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My 4-ingredient vegan oil-free banana bread is a wonder! Made from almond flour and unsweetened coconut flakes, it is also gluten-free, grain-free, added added sugar free, and Paleo. It is as decadent as it is healthy.
Coconut Almond Flour Banana Bread on a Cooling Rack

Your New Favorite Banana Bread

Yes, the world needs another banana bread recipe! Not just any recipe, but one that is fit for a healthy, happy new year and (just as/perhaps even more importantly) a breeze to make.

It’s the latest product of my kitchen experiments: 4-Ingredient Coconut Almond Flour Banana Bread.

It is D%#$ DELICIOUS!!!

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Recipe Benefits

This decadent-tasting recipe boasts all of the following attributes:

  • Vegan
  • Paleo
  • Oil-free
  • Added sugar free
  • Grain-free
  • Gluten-free

Ingredients for 4-Ingredient Vegan Oil-Free Banana Bread

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

The 4 ingredients for this loaf are familiar and easily acquired:

  1. almond flour or almond meal
  2. unsweetened coconut flakes or shreds
  3. baking powder
  4. mashed ripe banana

Step by Step Instructions for 4-Ingredient Vegan Oil-Free Banana Bread

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

Step One: Preheat Oven & Prep Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray (or lightly oil pan).

Step Two: Process the Coconut Flakes 

Begin by grinding the coconut flakes in a food processor until they resemble coarse meal. 

I use 180 grams (6.3 ounces) of coconut in the recipe. For the most accurate and consistent results, I highly recommend using weight, not measuring cups, for this recipe.

I used finely shredded unsweetened coconut, which comes to about 3 and 1/2 cups, but this can vary a lot by brand (and if using larger flake coconut). If you do not have a kitchen scale, use the weight on the bag to help guide your measurements.

***Note: coconut flour cannot be used as a substitute for the ground coconut*** Coconut flour is a byproduct of coconut milk production; it is almost fat free, powdery in texture, and very absorbent. It will not work in this recipe.

Step Three: Combine the Dry Ingredients

Place the ground coconut in a large bowl along with the almond flour/meal and baking powder.

If you like, add up to a teaspoon of your favorite spice, too (some of my favorites: cinnamon, cardamom, ginger, allspice, or pumpkin pie spice). I also like to add a 1/4 teaspoon of fine sea salt, but it is completley optional.

Step Four: Add the Mashed Banana

Stir the dry ingredients until combined and then add the mashed ripe banana. This is an excellent way to use up many bananas in one fell swoop because you will need a whopping 2 cups (500 mL). It is the only sweetener (and liquid) in the recipe.

Mix the banana with the dry ingredients until combined into a thick, moist batter. FYI, the batter is delectable on its own. I test these things for you :).

Step Five: Spread the Batter in the Pan

Evenly spread the batter into a 9×5-inch (22.5x 12.5 cm) loaf pan, smoothing the top.

***Note: Do not do as I do (specifically, use an unlined baking pan), as I did in the photo below. Instead, line the pan with parchment paper first! It will make for much easier removal and also prevents overbrowning at the edges.***

Step Six: Bake the Banana Bread

Bake in a preheated 350F oven for 55 to 60 minutes until the bread is a deep golden brown, set at the center (an inserted skewer should come out clean except for a few moist crumbs), and risen (it is not high rise, but it does rise).

Ta-da!

Step Seven: Cool the Bread Completely in the Pan

The next step is an important one: cool the bread completely before removing from the pan. Complete cooling plus parchment paper overhang ensures easy removal from the pan. Also, run a knife along the short sides of the pan (the ones that do not have parchment paper) to ease removal.

Much as you will want to hack off a slice asap (the scent is intoxicating), take your time cutting the bread (haste begets crumbles). I find that a serrated bread knife, used to slowly saw, works best. Chilling or semi-freezing the bread makes cutting easier, too. See my recipe notes for guidance.

And there, friendly readers, you have it! This bread is so moist, sweet and flavorful you will think you are eating cake. 

Happy new year, indeed!

FAQ

How Should I Store the 4-Ingredient Vegan Oil-Free Banana Bread?

Store the completely cooled 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.

What is the Best Way to Slice this Bread?

It is MUCH easier to slice the bread if it is chilled (less crumbling and/or breaking). For thinner slices, freeze the bread for about 1.5 to 2 hours (not completely frozen) and cut with a serrated knife.

Can I Add Different Flavors to the Bread?

Yes! Other ground spices, besides cinnamon,  can be added, such as cardamom, ginger, allspice, or pumpkin pie spice. A teaspoon of vanilla extract can also be added.

Can I Use Coconut Flour in Place of the Coconut Flakes?

No. Coconut flour cannot be used as a substitute for the ground coconut flakes. Coconut flour is a byproduct of coconut milk production; it is almost fat free, powdery in texture, and very absorbent. It will not work in this recipe.

How Many Bananas Will I Need?

It can take anywhere between 4 to 6 medium-large bananas to equal the 2 cups of mashed banana. It is important to measure out 2 cups rather than go by number of bananas (given the discrepancy in size of bananas).

Can I Make this Bread as Muffins?

Yes! This batter for this banana bread makes great muffins, too! Divide the batter between 12 standard muffin cups that have been lined with paper or foil liners. Bake in the 350F oven for 22 to 26 minutes until deep golden brown and set at the centers. Cool completely before eating.

More Vegan Almond Flour Breads to Love:

4-Ingredient Vegan Oil-Free Banana Bread

4-Ingredient Vegan Oil-Free Banana Bread

Yield: 1 loaf (12 slices)
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

My 4-ingredient vegan oil-free banana bread is a wonder! Made from almond flour and unsweetened coconut flakes, it is also gluten-free, grain-free, added added sugar free, and Paleo! It is as decadent as it is healthy!

Ingredients

  • 6.3 ounces (180 grams) unsweetened flaked or shredded coconut (about 3 and 1/2 loosely packed cups)
  • 1 and 3/4 cups (196 g) almond flour or almond meal
  • 2 teaspoons baking powder
  • Optional: 1 teaspoon ground cinnamon
  • Optional: 1/4 teaspoon fine sea salt
  • 2 cups (500 mL) mashed ripe bananas

Instructions

  1. Preheat oven to 350F (180C). Lightly spray a 9x5-inch (22.5 x 12.5 cm) loaf pan; line with parchment paper leaving an overhang on opposite sides.
  2. In a food processor, pulse the coconut until ground into a coarse meal. Transfer to a large bowl and add the almond flour, baking powder and (optional) cinnamon and/or salt. Stir to combine.
  3. Add the mashed bananas to the bowl; stir until well blended. Spoon and spread the batter into the prepared pan, smooth the top into an even layer.
  4. Bake in the preheated oven for 55 to 60 minutes until slightly risen (the bread has a minimal to moderate rise) and a deep golden brown. Transfer to a wire rack and cool completely in the pan.
  5.  Once completely cooled, use the parchment liner to lift the bread from the pan. Slice into 12 generous slices (see notes for slicing tips).

Notes

Storage: Store the completely cooled 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.

Slicing Tips: It is MUCH easier to slice the bread if it is chilled (less crumbling and/or breaking). For thinner slices, freeze the bread for about 1.5 to 2 hours (not completely frozen) and cut with a serrated knife.

Flavor Tips: Other ground spices, besides cinnamon,  can be added, such as cardamom, ginger, allspice, or pumpkin pie spice. A teaspoon of vanilla extract can also be added.

Note: Coconut flour cannot be used as a substitute for the ground coconut flakes. Coconut flour is a byproduct of coconut milk production; it is almost fat free, powdery in texture, and very absorbent. It will not work in this recipe.

Banana Tip: It can take anywhere between 4 to 6 medium-large bananas to equal the 2 cups of mashed banana. It is important to measure out 2 cups rather than go by number of bananas (given the discrepancy in size of bananas).

Muffins: This batter makes great muffins, too! Divide the batter between 12 standard muffin cups that have been lined with paper or foil liners. Bake in the 350F oven for 22 to 26 minutes until deep golden brown and set at the centers. Cool completely before eating.

Nutrition Information
Yield 12 Serving Size 1 slice (1/12 of loaf)
Amount Per Serving Calories 227Total Fat 18.3gSaturated Fat 9.6gSodium 86.8mgCarbohydrates 16.3gFiber 4.7gSugar 6.2gProtein 4.9g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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16 Comments

  1. Namaste Camilla, this 4 ingredients vegan almond flour banana bread reads good! I must admit it looks so good I’m literally gonna try and bake it and this is the very first time? I’m gonna bake!!!
    So I’ve a few, what may seem very beginner’s doubts–
    1) can the dessicated coconut be fresh, like its a freshly broken coconut?
    2)in addition to your suggestions can we incorporate walnut bits too?
    thank you!

    1. Hi Sudhanghi, I apologize that I did not see this before you made the bread.

      I have never used fresh coconut, so apologies that I cannot advise on using it for this recipe.

      Yes, I think you can definitely add in so some crushed walnuts or other nuts. Cheers!

  2. This bread is very good. I’ve made it a few times. Only thing I do different is toasting the coconut before mixing into the bread (because untoasted dry coconut tastes like coardboard to me) and adding the zest of one lime/lemon. It’s filling and naturally sweet from the bananas. Really good recipe.
    Thank you for sharing.

    1. Hi Jenn! You can finely chop them using a kitchen knife (one meant for chopping; you will go crazy if you try to use a small knife). Do you have a blender? You can also use a blender to finely chop. Or a small coffee grinder. Whatever appliance you have that can break up an ingredient can handle the coconut 🙂

  3. Hello, I really like your site. You explain your recipes very well.
    I have not tried this banana bread recipe yet. It will be tried as soon as the bananas get ripe enough. I may try adding some ground flax seed and some dates. I like experimenting.
    I have used a few other recipes from your site….they are terrific!

    Thank you

    1. Hi Janet,

      I haven’t made it with add-ins, but I’m sure that would work. The batter is very thick so they will not sink.

      1. To avoid nuts, raisins or add ins from sinking, before adding to mixture, sprinkle with 1 tablespoon of whatever “flour” you are using. Toss them, put through a strainer. Add the strained-out flour into the rest of the ingredients. When you add your flour-coated add ins, they won’t sink.