5 from 48 votes
Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
This Vegan Banana Bread combines ripe bananas with shredded coconut, toasted walnuts, oats, and warm spices like cinnamon and cardamom. The batter, prepared in one bowl, results in a moist loaf with a tender crumb and nutty, aromatic flavors. The bread is sweetened with maple syrup and coconut sugar and made with non-dairy milk and coconut oil to keep it plant-based and rich.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
446 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
Dry:
- 1¾ cup flour I use 1 cup spelt/white whole wheat + ¾ cup unbleached white flour
- 1/4 cup coconut shredded
- 1/4 cup oats
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 1/4 tsp Ground Spices I use 3/4 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp tsp nutmeg, a big pinch of ground cloves, or spice blend of choice
- ¼ tsp salt
- toasted walnuts plus more for garnish, or pecans, a few tablespoons
- vegan chocolate chunks dried fruit like currants, chopped dates or other additions, a few tablespoons
Wet:
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 tsp lemon juice
- 2 banana 1 cup if well mashed, heaping 1 cup if sliced, large ripe, or 3 medium
- 3 to 4 tbsp coconut sugar depends on the sweetness of the bananas, or other sugar
- 3 tbsp coconut oil or other oil or use smooth nut butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 365 degrees F / 180ºc. Line a 8.5 by 4.5 or 9 by 5 inch loaf pan with parchment.
- Toast the nuts if you havent already on a dry skillet over medium heat for 3 to 4 mins. Stir occasionally. Mix in the coconut in the last 30 seconds to toast slightly and set aside. This step is optional.
- In a bowl whisk the dry ingredients flour through salt, including salt really well. Add the nuts and other additions if using and mix in.
- In a blender, add all the wet ingredients maple through vanilla extract and blend until smooth. (You can also mash the banana in a bowl until smooth then mix in the rest if the wet ingredients).
- Add to the dry ingredients. Mix until well combined into a somewhat muffin like batter.
- Transfer batter to parchment lined loaf pan. Sprinkle chopped nuts or chocolate on top (optional).
- Bake for 40 minutes at 365 degrees F / 180ºc.
- Reduce heat to 350 degrees F / 170ºc. Bake for 10 to 15 minutes or until toothpick from the center comes out almost clean.
- Cool for 10 minutes in the pan. Remove from the pan. Cool completely before slicing. Store on the counter for the day, refrigerated for upto 5 days, frozen tightly wrapped for upto a month.
Cup of Yum
Notes
- To make oil-free, replace coconut oil with melted nut butter.
- For muffins, pour batter into a lined muffin pan and bake at 365°F for 27-30 minutes until a toothpick comes out clean.
- Nutritional values are based on one serving and may vary.
- Toast walnuts and coconut gently in a dry skillet before mixing to enhance flavor.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Sodium
181mg
(8%)
Potassium
467mg
(10%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
45IU
(1%)
Vitamin C
3.7mg
(4%)
Calcium
161mg
(16%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Sodium | 181mg | 8% |
| Potassium | 467mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 161mg | 16% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.