gluten free vegan coconut banana bread
  • 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
  1. Preheat oven to 350 degrees. Line 9x5-inch loaf pan with parchment paper or spray with nonstick cooking spray.
  2. Sift together flour blend, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. Add flour mixture and 1/2 cup shredded coconut to batter. Mix until just combined.
  5. Pour batter into prepared loaf pan and spread out evenly. Top with 2 tablespoons shredded coconut.
  6. Bake banana bread 45-50 minutes. Cool in pan 15 minutes. Remove from pan and place on cooling rack to cool completely.
  7. Slice bread and serve. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at