Vegan Coconut Banana Bread Recipe with Coconut Yogurt and Berries

Vegan Coconut Banana Bread

What’s not to love about banana bread? 

For starters, it’s a universally acceptable breakfast, dessert, or anytime snack. A great banana bread recipe creates the perfect balance of moistness, subtle banana flavor, and a light cake-like texture that makes it hard to stop at eating just one slice.

This banana bread remix is packed with unique additions you wouldn’t normally find in a traditional banana bread ingredient list that make it really nutritious! 

It’s super nutrient dense, free of common food allergens (gluten, soy, dairy, eggs), and is great for carb loading. 

Nutrition in Coconut Banana Bread

Coconut Flour: easily digested carbohydrate, few net carbs, gluten free, fiber rich, regulates blood sugar 

Chia Seeds: fiber rich, high in protein, omega 3 fatty acids, contains B vitamins, mineral rich (Calcium, Potassium, Manganese, Magnesium, Phosphorus, Zinc), contains antioxidants, reduces inflammation, improves insulin sensitivity

Ripe Bananas: Contains antioxidants, low glycemic index (in comparison to white sugar), fiber, high in vitamin B6, mineral rich (Calcium, Manganese, Potassium, Zinc, Copper, Magnesium)

 Raw Walnuts: Energy dense (lots of healthy calories), contains both essential fatty acids Omega 3 and 6, vitamin E, contains antioxidants, anti-inflammatory benefits, regulates blood sugar levels, reduces atherosclerosis, contains plant sterols that lower blood cholesterol, contains amino acid arginine that converts to nitric oxide and dilates blood vessels

Nutrition Facts for Vegan Coconut Banana Bread
Vegan Coconut Banana Bread served warm topped with coconut yogurt and fresh berries.

But is it healthy?

In comparison a slice of Starbucks banana bread (420 cals, 320 mg sodium, 52g carbs, 30g sugar, 2g fiber), definitely! It also contains nutrients that help regular blood sugar levels. This unique version of a traditional banana bread is SO delicious and healthy as long as you consume it in portion sizes that suit your nutritional needs. 

My kitchen taste tester (aka boyfriend) says it’s best served up warm with a dollop of coconut yogurt and fresh berries! So give it a try and comment below what you think. And remember, sharing is caring 🙂 

Create this yummy plant-based recipe and tag me in your photos on social!

Vegan Coconut Banana Bread

An easy, delicious, and plant-based recipe for a non-traditional banana bread packed with heart-healthy nutrients and fiber!
Prep Time20 mins
Cook Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: Plant Based, Vegan
Keyword: Healthy Snack Ideas, High Carb Meals, Plant Based, Vegan, Vegan Desserts
Servings: 10 Servings
Calories: 188kcal
Author: Maya Howard


  • Non-Stick Bread Loaf Pan


  • 1 ¼ Cup Bananas Mashed 3 small bananas
  • 1 Chia Egg 1 tbsp chia seeds + 1/3 c water= rest 15 min
  • 1 Cup Coconut flour sifted
  • Cups Organic Raw Sugar sifted, (save a pinch for topping)
  • 1 tsp Baking Soda
  • ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • tsp Sea Salt 2 grinds
  • ½ Cup Coconut Shreds (save a pinch for topping)
  • Cup Vegan Butter Melted (about 3 tbsp)
  • Cup Unsweetened Almond Milk
  • ½ Cup Raw Walnut Pieces (save a few for topping)


  • Preheat the oven to 350° F.
  • Prepare chia egg (mix chia seeds and water) and set aside to rest 15 min, mixing once after 10 min. It will be ready when it becomes a thick gel.
  • Combine all dry ingredients in a small mixing bowl.
  • In a separate large mixing dish, mash the bananas until they create a chunky, pureed consistency. Add all wet ingredients into the bowl, including the chia egg, and mix.
  • Gently stir the dry ingredients into the wet ingredients. Once everything is mixed evenly, fold in the walnuts. The consistency of the bowl should be like porridge.
  • Pour into a loaf sized baking pan. Add a sprinkle of sugar, coconut shreds, and walnuts pieces over the top of the loaf. Drape a sheet of parchment paper over the top of the loaf while baking.
  • Bake horizontally in the center oven rack for 40-50 min. An inserted toothpick should come out clean. Allow to cool and set for 15 min before serving.


Coconut flour is highly absorbant, so if you substitude for a different flour type, you'll also need to change the liquid ratio for this recipe.
Any dairy free milk can be substituted for almond milk. 
Walnuts can be eliminated from the recipe for allergies. 


Shakhawat Hossain, Mohammad Rezaul Islam Shishir, Md. Saifullah, Md. Shahidullah Kayshar, Samshad Wasit Tonmoy, Afzal Rahman, Md. Shams-Ud-Din. Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality. International Journal of Nutrition and Food Sciences. Vol. 5, No. 1, 2016, pp. 31-38. doi: 10.11648/j.ijnfs.20160501.15

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