Vegan Coconut Flour Banana Bread

The reliable vegan coconut flour banana bread is also quick and straightforward to make! This satisfying bread is also oil-free, gluten-free, grain-free, and nut-free.

Introduction

Most coconut flour baking recipes rely on many—sometimes MANY—eggs for structure. Coconut flour absorbs an astonishing amount of liquid, so removing the eggs is rarely a matter of making a plain one-for-one substitution.

After a great deal of testing, I found that very ripe bananas and flaxseed meal provide the moisture and structure needed to make a vegan coconut flour banana bread that slices beautifully. No additional flour, starch, nut butter, or xanthan gum is required.

The texture is moist and firm, with plenty of sweet banana flavor and a subtle coconut note. The slices are somewhat delicate when freshly cut, but a quick toasting makes them firmer and more bread-like. I love the loaf both ways.

Why You’ll Love This Recipe

• Made with coconut flour as the only flour
• Vegan, egg-free, and dairy-free
• Gluten-free, grain-free and Paleo friendly
• Nut-free and xanthan gum-free
• No oil in the banana bread
• Mixed in one bowl
• Deeply flavored with very ripe bananas
• Satisfying plain or toasted
• Freezer-friendly

Ingredients for Straightforward Vegan Coconut Flour Banana Bread

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.

Ingredients for Vegan Coconut Flour Banana Bread

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

• Very ripe bananas:Use soft bananas with heavily spotted or nearly black peels. Their natural sweetness, moisture, and concentrated banana flavor are essential to the recipe.
• Flaxseed meal:Flax replaces much of the structure ordinarily supplied by eggs in coconut flour baking. Regular brown or golden flaxseed meal will work. I prefer golden flaxseed meal for its milder flavor and lighter color.
• Coconut sugar:Adds gentle caramel flavor and additional sweetness. Other granulated sweeteners can also be used.
• Water:Hydrates the flaxseed meal and coconut flour. The amount must be reduced if you use a liquid sweetener.
• Vanilla extract:Rounds out the banana and coconut flavors.
• Coconut flour:This exceptionally absorbent flour is used in a much smaller quantity than conventional flour. It cannot be replaced with another flour in this recipe.
• Ground cinnamon:Adds warmth without overpowering the banana.
• Baking soda:Provides the leavening needed to lift the dense, moist dough.
• Salt:Accentuates the banana, vanilla, and cinnamon flavors. It can be adjusted or omitted according to your needs.

Use Very Ripe Bananas for Successful Banana Bread

Like other banana bread recipes, this one requires that the bananas be extremely ripe. For reliable results, use bananas with lots of brown on the peels to ensure that they are especially sweet. This also means they will be quite soft, so you should be able to mash them especially-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. Defrost, but do not drain before using

How to Make Vegan Coconut Flour Banana Bread

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

1. Prepare the oven and pan.Preheat the oven to 350°F (180°C). Spray a 9-by-5-inch loaf pan with nonstick baking spray. Alternatively, lightly oil or grease the pan. To avoid added oil entirely, use a high-quality nonstick loaf pan or line the pan with parchment paper.

1. Combine the wet ingredients.In a large bowl, whisk the mashed banana, water, flaxseed meal, coconut sugar, and vanilla until well blended.

1. Add the dry ingredients.Add the coconut flour, cinnamon, baking soda, and salt. Stir until completely combined and no dry patches remain. The mixture will become a thick, moist dough rather than a pourable banana bread batter.

1. Shape the loaf.Press and spread the dough evenly in the prepared pan, smoothing the top. You can also shape the dough into an oblong before placing it in the pan.

1. Bake the bread.Bake for 50 to 55 minutes, until the loaf is deep golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached.

1. Cool completely.Transfer the pan to a cooling rack and let the bread cool for 20 minutes. Remove the loaf from the pan and place it directly on the rack to cool completely before slicing.

Taste and Texture

The loaf has a rich banana flavor, gentle caramel notes from the coconut sugar, and a mild coconut finish. Its texture is moist and firm but slightly delicate, especially before it has cooled completely.

For softer slices, enjoy the bread as is. For a firmer, more bread-like texture, toast the slices briefly before serving.

Storage

Let the banana bread cool completely before placing it in an airtight container.

• Store at cool room temperature for up to 2 days.
• Refrigerate for up to 1 week.
• Freeze for up to 6 months.

For convenient portions, freeze individual slices and thaw them as needed. The slices can also be toasted after thawing.

Flavor Variations

• Chocolate chip:Fold chocolate chips into the finished dough. A reader reports enjoying the bread with dark chocolate chips.
• Cranberry-walnut:Add dried cranberries and chopped toasted walnuts (or pecans). This variation is no longer nut-free.
• Chocolate-covered:One reader serves the cooled loaf with a ganache made from dark chocolate and canned coconut milk. Sounds notable!
• Coconut:Add a modest amount of shredded coconut for more pronounced coconut flavor.
• Lime:Add finely grated lime zest for a bright contrast to the banana and coconut.

Keep additions modest so they do not overwhelm the moist structure of the loaf.

Serving Suggestions

Serve the bread plain as a breakfast or snack, or toast individual slices for a firmer texture. It is also satisfying with sunflower seed butter, almond butter, or another go-to spread.

Tips for Success

Choose soft bananas with heavily spotted or nearly black peels. Firm yellow bananas will not provide the same sweetness, moisture, or concentrated flavor.

A small difference in the amount of coconut flour can change the finished texture because it is so absorbent. For the most consistent results, measure it with a kitchen scale.

The mixture will become thick, moist, and firm after the coconut flour is added. This is exactly what it should look like. Press it into the pan and smooth the top before baking.

Frozen ripe bananas work well. Thaw them completely, then mash and use both the bananas and all of the liquid released as they thaw.

The structure continues to set as the loaf cools. Cutting it while warm can produce soft, fragile slices, so wait until it is completely cool.

A sharp straight-edged knife cuts through the moist loaf cleanly. A serrated knife can pull at its delicate structure.

Ingredient Substitutions

There is no substitute for the coconut flour in this particular recipe. Its absorbency is entirely different from that of almond flour, oat flour, or conventional flour (e.g., all-purpose or whole wheat flour).

But do not worry if you are looking for other options, I have you covered! I have a wide assortment vegan banana bread recipes here on Nbirz.

Some of the recipes are below, or type “banana bread” into the search button to find even more options.

• Vegan Oat Flour Banana Bread (Oil-Free, Nut-Free, Gluten-Free)
• Vegan Quinoa Flour Banana Bread (GF, Oil-Free Option)
• Vegan Almond Flour Banana Bread {5 ingredients, oil-free}
• Vegan Chickpea Flour Banana Bread
• Chocolate Chickpea Flour Banana Bread {vegan, grain-free}
• 4-Ingredient Vegan Oil-free Banana Bread {gluten-free, added sugar-free}

Replace the coconut sugar with an equal amount of granulated sugar, light or dark brown sugar, or a 1:1 granulated sugar replacement.

Replace the coconut sugar with 1/3 cup maple syrup (75 mL) or another liquid sweetener, such as date syrup, agave nectar, or honey (if you do not follow a strict vegan diet). Reduce the water in the recipe to 2 tablespoons (30 mL).

Ground chia seeds are the most promising vegan replacement for the flaxseed meal, but I have not tested this substitution in the loaf. Do not replace the flaxseed meal with whole flaxseeds.

Do not replace the bananas with applesauce or pumpkin purée. The bananas provide essential structure as well as moisture, and a reader reported that an applesauce version remained wet even after prolonged baking.

You can replace the water with the dairy-free milk of your choice.

Frequently Asked Questions

Coconut flour absorbs a tremendous amount of liquid. The finished mixture should resemble a thick, moist dough rather than a pourable banana bread batter. Press and smooth it into the loaf pan before baking.

Yes. Thaw the bananas completely and include all of the liquid released during thawing. Mash the bananas and liquid together before measuring.

The moist, egg-free loaf continues to firm as it cools (different from traditional banana bread). Slicing it too soon can compress the crumb or cause the slices to break.

The banana bread itself contains no added oil. To keep the entire preparation oil-free, use a high-quality nonstick loaf pan instead of greasing or spraying the pan.

Yes, you can make this loaf into banana bread muffins! I have made this recipe in both standard and mini muffin pans. The baking time will be considerably shorter than it is for a loaf, so begin checking early and bake until the muffins are set and a tester comes out with only a few moist crumbs.

Store the completely cooled bread in an airtight container at cool room temperature for up to 2 days or in the refrigerator for up to 1 week. This gluten-free banana bread can also be frozen for up to 6 months.

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}