Coconut Milk Banana Bread

Coconut milk banana bread is healthy, dairy free, vegan friendly, and makes the best breakfast and snacks! 

Just when you think it’s not possible for another banana recipe to show up, it is!

This version is healthy and uses simple ingredients that just about any lifestyle can enjoy!

Actually bananas have been a star ingredient around here lately. 

Isaiah absolutely LOVES them, so I am finding all kinds of ways to add bananas in. 

I have to mention since we are coming up on that season. If you haven’t tried my Carrot Cake Banana Bread, you are in for a real treat and it’s perfect for Spring and Summer!

It’s dairy free too, and is super tasty. 

Coconut Milk Banana Bread Ingredients 

• Flour – all purpose works the best for this one 
• Cinnamon – adds more flavor!
• Baking powder and soda – because it’s makes the bread fluffy and helps to rise 
• Bananas – be sure to use ripe ones, they are much sweeter 
• Sugar – we love coconut sugar, it’s healthier and has a lower glycemic index score, which is great to help with blood sugar spikes
• Coconut milk – let it come to room temp before adding 
• Coconut oil – if you aren’t familiar, melt it first then let it cool before adding to the bread batter 
• Vanilla – just because it adds a little more flavor 
• Coconut – this is optional but we like it as a topping. 

How to Make Vegan Banana Bread Using Coconut Milk 

Grease a loaf pan with coconut oil, or line with parchment paper, and preheat the oven to 350 degrees. 

Whisk together the cinnamon, flour, baking powder, and baking soda in a medium bowl and set aside. 

Mash the bananas in a large mixing bowl until smooth.

Then add the sugar, coconut milk, oil, and vanilla.

Stir together until the ingredients are incorporated. 

Stir the dry ingredients into the wet ingredients, just until combined.

Pour the banana bread batter into the prepped loaf pan and sprinkle with shredded coconut. 

Bake for 65 minutes or until a toothpick comes out clean. 

Remove from the oven and let it rest for 10 minutes. 

Slice and serve! 

Tips for Making and Storing 

• Don’t overmix the batter, this will cause the bread to be denser.
• Store any leftover slices in an airtight bag or container for up to 5 days in the fridge or up to 1 month in the freezer.
• If you are going to freeze, do so in individual portions. This makes single servings easier and it takes less time for the bread to thaw. 
• Be sure to let it cool for a bit before serving, or else it will be crumbly. 

More Banana Bread Recipes You’ll Love

• Chocolate Chip Protein Banana Bread (One Bowl)
• Almond Butter Banana Bread
• Double Chocolate Banana Bread (gluten-free, dairy-free, nut-free, and refined sugar-free)
• Healthy Pumpkin Banana Bread
• No Added Sugar Banana Bread with Chocolate Chips | Dairy-Free, Oil-Free, Healthy
• Addicting Healthy Cinnamon Apple Banana Bread | Dairy Free + Clean Ingredients

Coconut Milk Banana Bread

Coconut milk banana bread is healthy, dairy free, vegan friendly and makes the best breakfast and snacks!

4.80 from 5 votes

Print Recipe Pin Recipe

Course Breakfast, Dessert, Snack

Cuisine American

Ingredients

  

• 2 cups all purpose flour
• 1 tbsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 3 large ripe bananas mashed
• 2/3 cup coconut sugar
• 1/4 cup coconut milk room temperature
• 1/3 cup coconut oil melted and cooled
• 2 tsp vanilla extract
• 1/4 cup shredded coconut for topping & mixing in

Instructions

 

• Preheat the oven to 350F and grease an 8″ or 9″ loaf pan with coconut oil.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and baking soda. Set aside.
• In a large bowl, mash the banana until minimal or no lumps remain. Add in the coconut sugar, coconut milk, coconut oil, and vanilla extract. Whisk together.
• Fold the dry ingredients (including optional shredded coconut) into the wet until just combined.
• Pour the batter into the loaf pan, and top with more shredded coconut (optional).
• Place the pan into the oven and bake for ~65 minutes, or until a toothpick comes out clean and the top of the banana bread is slightly browned.
• Remove from the oven and allow the coconut banana bread to cool in the pan for 10 minutes before removing.
• Slice and serve warm. Store any leftover slices in an airtight bag or container for up to 5 days in the fridge or up to 1 month in the freezer.

Tried this recipe?Let us know how it was!