Banana bread is magic. Short and simple, and to the point. I love it for breakfast with green tea, and even better for a snack or healthy dessert.
I’ve been perfecting this banana bread recipe, and couldn’t wait to share this with you! This recipe has all the hallmarks of a classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
Unlike traditional banana bread recipes that call for refined flour and processed sugar, this one is made with 100 percent coconut flour. It’s sweetened with coconut sugar and agave, and calls for a reasonable amount of good-for-you oil rather than whole sticks of butter (choose from coconut oil, olive oil or vegetable oil).
Today’s recipe is a Vegan, Gluten-Free Banana Bread with Dark Chocolate Walnut Truffle Crumble!
- 1 1/4 cups coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 very ripe medium bananas, mashed
- 1/4 cup coconut sugar
- 1/4 cup agave
- 1/2 cup plain soy milk yogurt
- 1/2 cup coconut, olive or vegetable oil
- 1 teaspoon pure vanilla extract
- 1/4 cup unsalted walnuts, chopped
- 2 Rawkin Raw Chocolate Truffles, chopped
- Preheat the oven to 350 °F. Line the bottom and two long sides of a 9-by-5 by – 3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side. Lightly coat with coconut, olive or vegetable oil.
- Whisk the coconut flour, baking soda and salt together in a medium bowl.
- Whisk the bananas, coconut sugar, agave, yogurt, oil and vanilla extract together in another medium bowl.
- Gently fold in the wet mixture into the dry mixture with a rubber spatula until the batter is smooth. Transfer the batter to the loaf pan and bake for 55-60 minutes.
- Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs. Allow it to cool completely on the rack.
- Store the loaf in an airtight container at room temperature or in the fridge for up to 5 days.