Slices of soft, warm banana bread, topped with toasted coconut. That’s one beautiful sight!
Raise your hand if you’re a fan of coconut sugar? Made from the nectar of coconut tree blossoms, this natural sweetener has a lovely caramel flavor that I can’t get enough of! I use it in cookies, muffins, pancakes, granola and even in my coffee. A staple in my pantry is Bob’s Red Mill organic coconut sugar. I’m pretty much using it in my baking whenever I can. It gives just the right amount of sweetness and can be used as a 1-to-1 sugar replacement in your favorite recipes.
My favorite place to use coconut sugar is in my quick breads. It gives off a similar flavor as brown sugar and has such a deep, nutty taste. With this gluten free vegan coconut banana bread recipe, I’m using all the coconut! Coconut oil, coconut milk, unsweetened shredded coconut and of course, coconut sugar. Naturally sweet, this bread is oh so moist. The banana coconut combination is deeeelicious and don’t get me started on the amazing smell as it bakes!
Be sure to pin this quick bread recipe. I promise you it’s one you’ll be making time and time again!
- 2 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 ripe bananas, mashed
- 1/2 cup Bob's Red Mill coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk or coconut milk, room temperature
- 1/4 cup orange juice
- 3 tablespoons pure maple syrup, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened shredded coconut, plus 2 tablespoons
- Preheat oven to 350 degrees. Line 9x5-inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Sift together flour blend, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, mash bananas with potato masher or fork. Add coconut sugar, melted coconut oil, coconut milk, orange juice, maple syrup and vanilla. Stir until blended.
- Add flour mixture and 1/2 cup shredded coconut to batter. Mix until just combined.
- Pour batter into prepared loaf pan and spread out evenly. Top with 2 tablespoons shredded coconut.
- Bake banana bread 45-50 minutes. Cool in pan 15 minutes. Remove from pan and place on cooling rack to cool completely.
- Slice bread and serve. Store in airtight container.
Get a Bob’s Red Mill coupon for a discount on organic coconut sugar by clicking here!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
Magali@TheLittleWhiteHouse says
May 14, 2016 at 1:31 amSarah,
I just baked a loaf of your coconut banana bread for this morning’s breakfast. It smelled heavenly in the whole cottage and I had it still a little warm as I couldn’t resist any longer tasting it! Thanks, as usual, for the care you take in your recipes. I used my own flour blend and substituted the coconut sugar by 1/3 cup of raw sugar (it’s less expensive and adds a little flavour of vanilla which I love as I’m otherwise allergic to vanilla) – just in case some of your readers are wondering if it’s possible, it worked great!
Yummily,
Magali
Sarah says
May 18, 2016 at 8:32 amGreat, thanks for sharing!
Charlotte Moore says
May 16, 2016 at 1:39 pmI made this today. It turned out great. I did use all tapioca flour just because I wanted to use it up. I also used almond milk. We are not GF but I cook for a few GF family members when we have get togethers. I am going to make this again and take to a wedding reception. There will be 5 GF and one DF too at the wedding. I was taking at least 3 things they could eat.
Sarah says
May 18, 2016 at 8:32 amThanks for sharing!
Chrystal @ Gluten-Free Palate says
May 17, 2016 at 4:39 pmYum! Coconut and Banana are two of my favorite combos!
Sarah says
May 18, 2016 at 8:30 amEnjoy!
Erica D says
May 17, 2016 at 5:31 pmJust beautiful, Sarah!
Sarah says
May 18, 2016 at 8:30 amThank you, Erica!
Raia says
May 17, 2016 at 5:49 pmI’m a total banana bread fiend! This sounds delicious. I’m going to have to add it to my breakfast menu. 😉
clulu says
November 22, 2016 at 3:43 pmcan you make this with coconut flour instead?
Sarah says
November 23, 2016 at 2:47 pmUnfortunately, coconut flour reacts much different than any of the other gluten free flours. It absorbs a lot of liquid. For this recipe, you can not swap the gluten free flour for coconut flour.
Angela says
April 18, 2018 at 7:58 pmI mashed up a bunch of ripe bananas and started looking for recipes. This one looks great but I’m wondering how much of my mashed banana equals the 2 ripe bananas that the recipe calls for. What do you suggest? Thanks…we love your recipes 🙂