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