Grain-Free Vegan Banana Bread (4 Ingredients)

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

Your New Go-to Banana Bread

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

It’s the latest product of my kitchen experiments:4-IngredientGrain-Free Vegan Banana Bread.

It is D%#$ Satisfying!!!

Recipe Benefits

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

• Vegan(egg-free, dairy-free)
• Paleo
• Oil-free
• Added sugar free
• Grain-free
• Gluten-free

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The 4 ingredients for this grain-free vegan banana bread are familiar and easily acquired:

1. almond flour or almond meal
2. unsweetened coconut flakes or shreds
3. baking powder (certified gluten-free / grain-free , as needed)
4. mashed ripe banana

Step by Step Instructions

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

Step One: Preheat Oven & Prep Pan

Preheat the oven to 350F (180C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with Parchment paper.

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 go-to 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 upmanybananas 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 straightforward 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 reliable. 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 Reliable 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 Grain-Free Banana 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:

• 3-Ingredient Keto Vegan Almond Bread
• Mushroom Almond Flour Bread {made in muffin tin}
• Keto Almond Flour Bread Rolls (5 ingredients, oil-free)
• Almond Flour Soda Bread (oil-free, 5 ingredients}
• Cinnamon Raisin Almond Flour Bread (oil-free)