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Vegan Banana Bread

vegan banana bread

I haven’t been in the mood to bake anything. Except for this banana bread.

Like any quick bread, this recipe comes together easily. But then it bakes for an hour, so forget about the quick part. It’s well worth the wait though.

This vegan banana bread is tender, springy, and full of flavor. It’s pretty exceptional.


I know and I can’t stand it, said the person who named another recipe – Best Banana Bread. That was tongue-in-bread-filled-cheek.

The heat. It’s getting to me.

Vegan Banana Bread


1 loaf

Easy to make and tender yet sturdy, everyone loves this banana bread. By everyone, I mean me. Still. See notes after recipe.


  • 1/3 cup coconut oil, melted
  • 1 cup coconut sugar
  • 1 1/3 cups ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/3 cup full fat coconut milk (or aquafaba)
  • 1 tablespoon pure vanilla extract
  • 2 1/4 cups gluten free flour (see notes)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch or so of each: cardamom and ginger
  • 1/2 teaspoon salt


Preheat oven to 325 degrees. Line a 9" x 5" bread pan with parchment paper.

In a medium bowl, combine oil, sugar, bananas, applesauce, coconut milk (or aquafaba), and vanilla.

In a large bowl, combine gf flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt. Add liquid ingredients to dry and blend thoroughly.

Pour batter into prepared pan. Bake for about 55-60 minutes, until toothpick inserted in center is mostly clean. After a few minutes, transfer bread to a cooling rack. Let bread cool completely before slicing. Good luck with that.



Aquafaba (bean juice) does amazing things. The liquid you normally drain from a can of beans? It whips up like egg whites. For this recipe, I whisk the bean juice with a fork until it’s slightly frothy. When I use coconut milk, I scoop out the creamy part from a can and heat it a bit to liquefy. Might be interesting to use whipped coconut milk in this recipe. I haven’t.

Ponder the versatility of beans (and their brines) and coconuts. There goes the rest of the day.

I used the Artisan Flour Blend from Pamela’s. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum or psyllium husk.

What is applesauce doing in a banana bread recipe? I’m with you. You’d think just using more mashed banana would be the way to go. But, that little bit of applesauce makes it better.

Store extra bread frozen to defrost as needed.


  1. What a beautiful loaf of banana bread!

  2. Keiko Sugiyama says:

    Hi! Can I substitute the flour to coconut flour?

    • I don’t recommend substituting coconut flour for the gluten free blend. Coconut flour is extremely absorbent and not easily subbed in recipes. If you want to use coconut, I suggest searching for an existing recipe formulated with that flour. Hope that helps!