Over the years I have made a lot of banana breads, many of which were vegan friendly. This one takes the title for best tasting and moist. I’d attribute it to using virgin coconut oil instead of butter. Coconut oil makes a great substitute in many recipes calling for butter or (gag) margarine.It also gives a light sweet and nutty flavor – which The Toddler loved:
I couldn’t keep him or The Teen out of it!
Vegan Coconut Banana Bread
- 1¾ cups white whole wheat flour
- 1½ tsp baking powder
- ¼ tsp kosher salt
- 1 cup brown sugar, packed
- ½ cup virgin coconut oil, melted
- 2 Tbsp flaxseed meal + 6 Tbsp cool water
- 1 tsp pure vanilla extract
- 3 medium ripe bananas, mashed (1 cup)
Preheat oven to 350°, lightly oil or spray a 9×5″ glass bread pan.
In a small bowl whisk the flour, baking powder and salt, set aside,
Whisk the flaxseed meal and water together in a large mixing bowl, let sit for 10 minutes to thicken. Add to it the sugar and coconut oil, whisk till smooth. Add in the vanilla and bananas then the flour, stir just until mixed.
Scrape into the prepared pan, smooth out and bake for 50 to 60 minutes, until golden on top and a knife comes out mostly clean.
Let rest for 10 minutes, knock out on a cooling rack. Fore best results let cool fully before slicing, store wrapped, consume within 2 days for best taste.