Grain-Free Vegan Banana Bread (4 Ingredients)

4.80 from 35 votes

Grain-Free Vegan Banana Bread (4 Ingredients)

My 4-ingredient grain-free vegan 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!

Prep Time5

Cook Time1

Total Time1 5

Course: Bread

Cuisine: American

Keyword: 4 ingredients, 4-ingredient vegan banana bread, easy, gluten-free bread, grain-free bread, grain-free gluten-free vegan banana bread, grain-free vegan bread, no added sugar, oil-free, oil-free vegan banana bread, paleo bread, Paleo vegan banana bread, vegan bread, vegan gluten-free banana bread, vegan grain-free oil-free banana bread, wfpb, wfpb banana bread, wfpb recipe

Servings: loaf (12 slices)

Author: Camilla

Ingredients

6.3 ounces unsweetened flaked or shredded coconut (about 3 and 1/2 loosely packed cups)
1.75 cups almond flour
2 teaspoons baking powder (certified GF, as needed)
Optional: 1 teaspoon ground cinnamon

Optional: 1/4 teaspoon salt
2 cups mashed ripe bananas 450 g

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line a 9x5-inch (22.5 x 12.5 cm) loaf pan with parchment paper leaving an overhang on opposite sides.
In a food processor, pulse the coconut until ground into a coarse meal.
Transfer coconut to a large bowl and add the almond flour, baking powder and (optional) cinnamon and/or salt. Stir to combine.
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.
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. 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