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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.
Table of Contents
- Can You Make Vegan Coconut Flour Banana Bread?
- Recipe Benefits
- Ingredients for Easy Vegan Coconut Flour Banana Bread
- How to Make Vegan Coconut Flour Banana Bread
- Step One: Preheat the Oven and Prepare the Pan
- Step Two: Combine the Wet Ingredients
- Step Three: Add the Dry Ingredients
- Step Four: Spread Dough in Prepared Pan
- Step Five: Bake the Banana Bread
- Step Six: Cool the Bread
- Slice the Cooled Bread
- Enjoy Plain or Toasted
- FAQ
- How Should I Store Vegan Coconut Flour Banana Bread?
- Is There a Substitute for the Coconut Flour?
- Is There a Substitute for the Coconut Sugar?
- Is There a Substitute for the Flaxseed Meal
- More Coconut Flour Bread Recipes
- Vegan Coconut Flour Banana Bread (GF, oil-free) Recipe
Can You Make Vegan Coconut Flour Banana Bread?
Yes, you can! You do not need to add any other flours, or nut butters, either, to make it work.
Coconut flour is unlike any other flour. It is used in much smaller quantities than other flours because it absorbs a tremendous amount of liquid. It is not an ingredient you want to sub into another recipe without a lot of testing.
Most baking recipes that use coconut flour as a single flour contain many (MANY!) eggs. They are typically needed to provide essential structure. But after much testing, I have come up with an easy, intensely delicious banana bread with a moist, yet firm texture.
Recipe Benefits
This easy coconut flour banana bread is all of the following:
- Vegan (egg-free & dairy-free}
- Oil-free
- Grain-free
- Gluten-free
- No additional flours
- Xanthan gum-free
- Nut-free
- Minimal ingredients
- Easy to prepare
Ingredients for Easy Vegan Coconut Flour Banana Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Coconut flour
- Very ripe bananas
- Flaxseed meal
- Coconut sugar (I have options in the recipe card)
- Vanilla extract
- Cinnamon
- Baking soda
- Salt
You will also need a very small amount of water. The salt is always optional / adjustable. It brings out the flavor of the bread but it is not essential to the bread’s success.
You can use either regular flaxseed meal (it is relatively dark brown) or golden flaxseed meal. I prefer the latter for its milder flavor, but both work equally well in the recipe.
Use Very Ripe Bananas for Successful Banana Bread
Like other banana bread recipes, this one requires that the bananas be extremely ripe. For best results, use bananas with lots of brown on the peels to ensure that they are super sweet. This also means they will be quite soft, so you should be able to mash them super-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.
How to Make Vegan Coconut Flour Banana Bread
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Oven and Prepare the Pan
Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan. If you want to avoid any and all oil, I suggest using a high quality non-stick loaf pan.
Step Two: Combine the Wet Ingredients
In a large bowl, whisk the bananas, water, flaxseed meal, coconut sugar and vanilla extract until blended.
Step Three: Add the Dry Ingredients
Add the coconut flour, cinnamon, baking soda and salt the bowl with the wet ingredients. Stir until completely combined. you do not have to worry about overmixing (no gluten in the dough), so mix well until no dry ingredients appear.
The mixture will come together a a moist but quite firm dough instead of batter.
Step Four: Spread Dough in Prepared Pan
Since this is a dough, not a batter, you have options for placing it in the pan.
Step Five: Bake the Banana Bread
Bake the bread in the preheated oven for 50 to 55 minutes until deep golden brown and a toothpick or other tester, inserted near the center of the loaf, comes out with only a few moist crumbs attached.
Step Six: Cool the Bread
Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.
Slice the Cooled Bread
Once the banana bread is completely cooled, slice it with a sharp knife (as opposed to a serrated knife, which can pull at the structure of the bread). The slices are at once both firm and slightly fragile (because the bread is quite moist).
To make the bread more firm, toast away! (see next step)
Enjoy Plain or Toasted
If you prefer a less moist slice, all that is needed is a quick coating. At once, the lines are much firmer and more “bread-y” in texture. I love it both ways, but you can choose which you prefer for each eating occasion.
If you have been missing banana bread on your grain-free, gluten-free, oil-free, plant-based eating plan, or. like me, always love a new variation on banana bread, this tender, tropical loaf will thrill you. I can attest that it is great pre-run morning fuel, too.
Happy Baking!
FAQ
How Should I Store Vegan Coconut Flour Banana Bread?
Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
Is There a Substitute for the Coconut Flour?
No, there is no substitute for the coconut flour in this particular recipe. But do not worry if you are looking for other options, I have you covered! I have a wide assortment of vegan, gluten-free banana bread recipes here on PowerHungry®Vegan Coconut Flour Sandwich Bread {gluten-free, oil-free}.
Some of the recipes are below, or type “banana bread” into the search button to find even more options.
Is There a Substitute for the Coconut Sugar?
Yes! You can use an equal amount of the granulated sweetener of your choice in place of the coconut sugar. For example:
- light or dark brown sugar
- a 1 : 1 granulated sugar or brown sugar replacement
- granulated sugar
You can also use an equal amount of maple syrup or other liquid sweetener. If using a liquid sweetener, reduce the total amount of water to 2 tablespoons (30 mL).
Is There a Substitute for the Flaxseed Meal
An equal amount of ground chia seeds (chia meal) will more than likely work well. However, I have not tested it.
If you do not follow a plant-based diet, you can swap three eggs for the flaxseed meal and added water.
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}
Vegan Coconut Flour Banana Bread (GF, oil-free)
Equipment
- 1 9×5 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.
I make this recipe all the time! It comes out perfectly each time I make it! I love that it is compliant with the AIP diet for me as well as the vegan we have in the family. I have also added 65% cacao chocolate chips as well as cranberries and walnuts! It just keeps getting better 🤎
Mamacita, I am sooo happy you love the bread! And yum, I am feeling the need to make another loaf thinking about the added dark chocolate chips, cranberries and walnuts! Cheers 🙂
Can I sub the flaxmeal for psyllium husk and if so, how much?
Hi Natalia,
I have not tried the bread with psyllium husks, so I am not sure how it might turn out. If you decide to experiment, I suggest using 1/4 cup (20 grams) who psyllium husks in lce of the flax. I would love to know if you give it a try!
Thanks for the information. I may or may not try it. I’ll let you know how it turns out if I do make it.
Sounds goid, Natalia. Cheers.
HI I WAS WONDERING IF YOU COULD REPLACE THE FLAX WITH EGGS
Hi Humaira,
I have not tried it, but very likely, yes. I would use 4 eggs (omit the flax and extra water, reduce bananas to a total of 1.75 cups). Cheers.
Hi! Is the half cup of flaxmeal ground up? Can we use 1/2 cup of it ground instead of whole? Thank you!
Hi Kristina! Do you mean has the flaxseed meal been further ground (into a flour)? For this recipe I’m using flaxseed meal straight from the bag (not whole flax seeds).
If you have flaxseed meal that has been more finely ground into a flour, you can use that, too, but for best results, weigh it (1/2 cup flaxseed meal is 52 grams). Flaxseed that has been ground into a fine flour tends to have greater volume than flaxseed meal, so you will want to use 52 grams. Hope this helps!
So simple and so absolutely delicious !!! Thank you!! The texture is wonderful so moist but firm. I’ve made it twice now. I replace coconut sugar with pure date syrup. Yummy!!!!!!!
Yippee! Isn’t coconut flour great for sweet bakes like this? I am so glad you gave the recipe a try, Kasia, and that you are enjoying it so much. Thanks, too, for sharing your date syrup swap (wow, I bet that was so good) !
Hi there! Can I use ground chia seeds instead of flax seed??
Hi Meghan,
Yes, definitely. Use same amount of grind chia as for the flaxseed meal.
Cheerio, Camilla,
this bread is always different, always so tasty.
Same ingredients, different in total. But that’s like life. Except for life sometimes doesn’t have results we wish.
Question: Why do my comments not appear on your site?
They are polite and nice due to my opinion.
Wish you all the best, Camilla.
Hi Agatha! I am so glad that you like the bread 🙂
Do you mean that this particular recipe always comes out differently for you? If so, I would definitely recommend using a kitchen scale to measure the coconut flour, in particular. Just a little bit too much or too little coconut flour can make a difference in the outcome 9since coconut flour is used in much smaller amounts than other flours).
I apologies if your comment did not appear right away. I am catching up with some comments and replies (took a few days off for the holidays).
@Agatha, Dear Camilla, thanks for your kind response.
Don’t get me wrong, love, LOVE your recipes and how easy to make and delightful they are. No, it’s just like that, despite scale and same ingredients, sometimes the result is different. Sometimes eg. the banana bread has the perfect consistence, sometimes it’s kind of too soft. But ALWAYS, really always perfect in taste.
I love your recipes and the effort you put on you to create them.
Go ahead, keep on, you make me happy and healthier.
Cheerio, Camilla!
@Agatha xoxo 🙂
Obsessed with this recipe! It’s a staple to stock the freezer with heathy treats. I make a chocolate ganache using canned coconut milk and dark chocolate to frost it. Heavenly! Thank you!
Oh wowza, thank you so much, Zoe!!! Ooh, j am going to have to follow your lead with the chocolate ganache, that sounds soooo good!
Love this recipe! Thank you so much for sharing. Very delicious.
I am so glad that you like the recipe, Sue!
So happy I found your site. I’m on a fixed income but have some pretty severe dietary restrictions (all of them expensive), so finding actual frugal recipes using the limited ingredients I can still eat is amazing. Thank you so much for these wonderful recipes!
You are so welcome, Lucid! ❤️
SO happy to see a coconut flour recipe for just about anything not drowning in eggs (heart condition aggravated by eating egg yolks here) and oil. Have figured out how to count the carbs in mashed bananas for counting macros or exchanges, too (3 tbs mashed banana=10 gm carbs/1 original fruit exchange). Since it’s just me will be making a half recipe, probably as mini loaves.
Keep up the good work!
Hi Mary–I am right with you re: coconut flour recipes with up to a dozen eggs (that taste like coconut omelets)???? All of my coconut flour recipes on my site are egg-free.
Great idea to make a half batch in mini loaves. I have also made this bread in both a muffin tin and a mini muffin tin. That would be great for your half batch, too. You might also like my Coconut Flour Banana Cookies. Thanks, Mary!
I have this baking in the oven right now. There’s no measurement for the cinnamon, so I guessed. What do you recommend?
Hi Anita, Thank you for catching that and letting me know! It is 1 teaspoon. I have corrected it in the recipe card. I hope that you enjoy the bread!
I im going to freeze banana I peel it and put it into a freezer bag and mash it before I freeze it so you just put it all in to what you are cooking no mess. The banana bread is delish thanks again for another great recipe
You are very welcome, Karen!
@Camilla,
Fantastic idea–will also help with portion control for me. No more avoiding bananas for fear of whacking out my blood sugar.
Wonderful, Mary S!
I cannot find the “notes for coconut sugar”, help.
Apologies, Dolores, it is there now (in the post as well as the recipe card). Thank you for letting me know, I somehow deleted in my updates (oy vey!).
absolutely amazing recipe!!!! Thank you so much from my whole family (especially my GF kiddo, but all 5 of us love it!)
You are so welcome, Mariah!
Camilla, you mentioned that very ripe bananas could be frozen for future use. In the past when I’ve thawed very ripe bananas, there is a lot of liquid in the bag. I assume I just mash up the solids and liquid together and add to the banana bread recipe?
Hi Betty! Yes, definitely use the liquid that is there from thawing the bananas. Just mash the defrosted banana and banana liquid (wow, that sounds weird, right? Banana liquid! 😊 ) The thawed bananas look super slimy and weird BUT are perfect for baking, I promise!
Just made this and it is delicious. I have been trying to use more coconut flour rather than almond flour and this is just what I needed! Thank you very much Camilla.
You are so welcome, Jamie!
Mine is in the oven now, it’s looking done at 45 minutes? my oven may be on the fritz, toothpick comes out clean… I’m hoping! it smells so good!
Made this recipe and it came out perfect! Bread is sliceable and not falling apart like some gf breads I have tried. Thank you!
Mine is in the oven now. I’ll let you know how it turns out. The “dough” tasted delicious!
Hope it works, Rebecca!
My boyfriend loved these. I only used 3/4 cup of flour, used coconut blossom nectar instead of coconut sugar, and used some chopped walnuts and a little shredded coconut and instead of making bread made large muffins. Cooked for 25 mins. My boyfriend demolished them and they were great for grabbing to eat on the way work! Might pop some dark chocolate chips in next time. Mix it up a bit.
Sounds AMAZING, Nadia! 🙂
I made your cupcake recipe last week and I was just blown away!!! My husband isn’t much of baking fan, and he loved them!! I’ve sent your recipe to everyone!!! I have some bananas and I thought I’m going to check back to see if she has a banana bread recipe…and there it was!!!! Can’t wait to try this later this week when the bananas are completely ripe!!
Wow, blown away??! I am so flattered, thanks so much Andrea!
OMG. I need to make this! Do you think all of the sugar is necessary? Can I sub some applesauce instead?
I want a piece right now! This looks so good, thanks for the recipe, Camilla. I’ll be making it this weekend.
I have been looking for a good coconut flour banana bread. This looks perfect. Thanks.
Any chance that I can make this without bananas? I like coconut flour but bananas not so much.
I will post it soon! Just need to take the photos 🙂
I made this last night and it came out so perfect! Thank you thank you, I have been grain free for 2 months and missing bread like crazy.
Wonderful to hear, Jana!
Keep posting easy coconut recipes, Camilla! I like baking with it but I need a lot of guidance. I’ll be making this as soon as my bananas are brown enough 🙂
Will do, Lila!
Hi. Do you think this would work with other kinds of purees, like applesauce or pumpkin? Looks good with the banana. I am guessing I would need to add more sweetener if using less sweet purees. Do you know how much?
Hmm, I may have to tinker around with the recipe and get back to you, Amelia, Coconut flour does always hold up to ingredient swaps.
I tried with apple sauce and after 3 hrs, it’s still mashy.
Hi! I am sorry your bread did not turn out! I do not think applesauce (especially store-bought) has enough structure to work. Coconut flour can be very tricky–swapping out ingredients, especially primary ones (like applesauce for bananas) simply won’t work.
his is the best banana bread I have eaten in my whole life! My bananas were almost black, so the banana flavor (plus coconut) was soooo good. I am going to add some lime zest next time I make it.
Oooh, lime zest would be delicious!
This is a keeper! Husband and two children devoured it. I managed to save one more piece for breakfast this morning. Had it with some sunflower butter. So stinking delicious!
Great, Jennifer! I am crazy about sunflower seed butter 🙂