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Take your traditional banana bread up a notch by adding coconut! Banana and coconut make such a great pair in this easy and delicious vegan loaf!


Servings

8 Slices

Total time

80 minutes

Courses

Breakfast, Dessert


Ingredients

  • dry Ingredients:
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • frozen peas
  • wet Ingredients:
  • 3 ripe bananas (mashed)
  • ⅔ cup sugar (I used 1/3 cup white and 1/3 cup brown, but you can use all 2/3 cup white or brown)
  • ½ cup coconut oil (melted)
  • 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
  • 1 tsp vanilla extract
  • ½ cup shredded coconut (sweetened or unsweetened, according to preference)
  • optional:
  • more shredded coconut for topping


Method

  1. Preheat oven to 350 °F
  2. Grease and/or line a 9" x 5" loaf pan
  3. For the flax eggs, combine ground flax and warm water in a small bowl, stir, and set aside to thicken
  4. In a medium bowl, combine all dry ingredients (flour, baking powder, baking soda and salt) and stir to combine
  5. In a large bowl, mash bananas using a fork or masher
  6. Add melted coconut oil and sugar to bananas and stir together
  7. Add in flax eggs, coconut water (or dairy free milk) and vanilla extract and stir until combined
  8. Add dry ingredient mixture to the wet ingredients and mix together until fully incorporated
  9. Fold in shredded coconut
  10. Bake in preheated oven for 55-65 minutes or until a toothpick inserted into the centre of the loaf comes out clean. I covered my loaf in tinfoil at about 40 minutes to prevent the coconut on top from browning too much
  11. Allow loaf to fully cool before removing from pan and slicing. Once cool, cut into 8 slices
  12. Enjoy!

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