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.
Servings: 14
Equipment
- 1 9x5 inch loaf pan
Ingredients
- 2 cups mashed very ripe bananas
- 1/2 cup flaxseed meal
- 1/3 cup coconut sugar (see notes for options)
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon 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 banana 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
Serving: 1serving | Calories: 111kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 172mg | Fiber: 3g | Sugar: 10g