Healthy Vegan Coconut Banana Bread with Dark Chocolate Chips is the perfect easy breakfast, dessert or snack. This whole wheat banana bread is super moist, low in sugar and absolutely delicious!
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Vegan Coconut Banana Bread
This vegan banana bread has the most unbelievable texture. It’s so soft and pillowy thanks to the mix of whole wheat flour and almond flour. Toasted coconut and chocolate chips are sprinkled over the top for the most incredible flavor. Who doesn’t love coconut and chocolate together!?
Ingredients in One Bowl Vegan Coconut Banana Bread
- mashed spotty-brown bananas
- olive oil
- maple syrup
- unsweetened almond milk
- whole wheat flour
- almond flour
- baking powder (gluten-free)
- vegan dark chocolate chips
- shredded unsweetened coconut
How to make vegan banana bread?
- Combine all ingredients in a mixing bowl except for the chocolate chips and coconut.
- Spoon batter into a 9×5 loaf pan lined with parchment paper. Sprinkle chocolate chips and coconut over the top. Note: You can mix in the chocolate chips instead of adding them on top. I do recommend sprinkling the coconut on top rather than mixing it in because it gets golden and toasted. Bake at 350 degrees for 45-55 minutes.
- Let cool completely before slicing.
- Store the banana bread in an airtight container in the fridge for about 4 days or individually wrap and place into the freezer. I love THESE containers to store my banana bread!
TOOLS TO PURCHASE TO MAKE THIS RECIPE:
Frequently Asked Questions
Line a muffin tin with 9 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner. Sprinkle chocolate chips and coconut over the top of each or mix the chocolate chips into the batter. Bake at 350° for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Slice the banana bread after it has cooled, individually wrap the pieces in plastic wrap and put the slices into the freezer. Place a piece into the microwave whenever you want a warm slice of banana bread!
More Vegan Recipes to Make
- Tofu Summer Rolls
- Vegan Tomato Cream Sauce
- Easy Vegan Pasta Salad
- Eggless Banana Chocolate Chip Muffins
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Vegan Coconut Banana Bread
Ingredients
- ⅔ cup mashed spotty-brown bananas
- ¼ cup olive oil
- ¼ cup maple syrup
- ½ cup unsweetened almond milk
- 1 ¼ cups whole wheat flour
- 1 cup almond flour
- 2 tsp baking powder (gluten-free)
- ⅓ cup vegan dark chocolate chips
- ⅓ cup shredded unsweetened coconut
Instructions
- Combine all ingredients in a mixing bowl except for the chocolate chips and coconut.
- Spoon batter into a 9×5 loaf pan lined with parchment paper. Sprinkle chocolate chips and coconut over the top. Note: You can mix in the chocolate chips instead of adding them on top. I do recommend sprinkling the coconut on top rather than mixing it in because it gets golden and toasted. Bake at 350 degrees for 45-55 minutes.
- Let cool completely before slicing.
- Store the banana bread in an airtight container in the fridge for about 4 days or individually wrap and place into the freezer. I love THESE containers to store my banana bread!
Did you try this recipe?
Let me know below with a comment and rating! 🙂
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