Good Eats: Vegan Banana Bread

This one is an oldie, but a goodie. Great to have around to snack, for breakfast, or simply as a sweet delicious treat. Quick and easy to make! The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning. I decorated mine with pecans and melted coconut peanut butter. Enjoy!! 


  • 4 very ripe bananas, peeled
  • 1/2 cup melted coconut oil
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup of coconut palm sugar if you would like it less sweet, 1 cup if more sweet
  • 1 teaspoon vanilla extract
  • Pinch of cinnamon 
  • 1 1/2 cups of Bob's Red Mill Paleo Baking Flour or Bob's Red Mill Organic Coconut Flour. 
  • 2 cups of coconut milk


  •  Preheat the oven to 350°F,
  •  In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted coconut oil into the mashed bananas.
  • Mix in the baking soda and salt. Stir in the sugar, and vanilla extract. Last mix in the flour slowly to avoid clumps. 
  • Pour the batter into your loaf pan. Bake for 45 minutes to 1 hour at 350°F. 
  • Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. 
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