and as the title mentions, this is a really simple recipe so you can use it as the base for any type of banana bread you want! you can customize it by adding in nuts for a banana nut bread (i added in some chopped almonds) or perhaps cinnamon or whatever other toppings you’d like. you can also see that i also added some banana slices to the top of the batter before putting it in the oven, however I don’t recommend doing that because the bananas come out kind of soggy heh.
a couple of things i want to mention before you attempt this recipe:
because you are using coconut flour (which is very dense and clumps evenly), make sure that you really combine / mix your batter well before you transfer it to your loaf pan. you’ll really have to integrate all the ingredients smoothly to make sure that no lumps of coconut flour is left.
also, this bread will come out extremely moist and with a slight “wine”-like smell to it when it first comes out of the oven. you must let it stand and cool completely before you remove it from the pan.
this is a bread that honestly tastes good after the second or third day. unfortunately, with the modifications that i made, it doesn’t taste that good right out of the oven (unless you personally enjoy the strong scent of coconut – which my mother actually did!) but have no fear, after around two days, it firms up quite nicely and is pretty delicious in my opinion.
this bread is very dense and rich, so i don’t recommend eating too much at once and to have a glass of almond milk or water on hand!
i hope i didn’t scare you off with all these “warnings” because this is honestly a very interesting, different loaf of bread that i enjoyed making & eating. i might end up making more modifications in the future to this recipe if i re-make this and discover that different measurements work better. if i do, i’ll be sure to update this post. if you do anything different and you like the result, be sure to leave me a comment so i can try it out too!
so sorry for the lengthy introduction for this post, but i honestly feel like my “tips” were quite valid and necessary to know so hopefully it wasn’t too much of a burden for you to read. and now, without further ado, the recipe for this vegan coconut flour banana bread –
you will need
- 3 ripe, peeled bananas
- 1 cup of unsweetened applesauce
- 2 tbsp of maple syrup or honey (or agave nectar for vegan option)
- 1 tbsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup, 2 tbsp coconut flour
- preheat oven to 350 degrees
- mash bananas
- add applesauce, honey, vanilla to bananas and mix well
- add baking soda, salt, and coconut flour to mixture and combine
- let batter sit for 5 minutes or so to let coconut flour fully absorb all the liquids
- pour into baking pan (that you’ve either greased or lined with parchment paper) and bake for around 50 minutes
- remember the toothpick trick and to check periodically because each oven is different!