Baking & Pastry > Vegan Baking > Dairy Substitutes in Vegan Baking > Coconut Oil

Vegan Coconut Oil Banana Bread

This moist and flavorful vegan banana bread uses coconut oil instead of butter for a healthy and delicious alternative. It's easy to make and perfect for breakfast, snack, or dessert. The coconut oil adds a subtle richness that complements the banana flavor beautifully.

Prep Time
15 minutes
Cook Time
50-60 minutes
Servings
1 loaf
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Coconut oil, melted
  • 3/4 cup Granulated sugar
  • 3 Mashed ripe bananas
  • 1/4 cup Non-dairy milk (almond, soy, or oat)
  • 1 teaspoon Vanilla extract

Preparation

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

Wet Ingredients

In a large bowl, combine the melted coconut oil and sugar. Beat until well combined. Add the mashed bananas, non-dairy milk, and vanilla extract and mix until smooth.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Baking

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

← Vegan Chocolate Chip Cookies with Oat Milk Vegan Coconut Oil Chocolate Chip Cookies →

FAQ

  • Can I add nuts or chocolate chips?

    Yes, feel free to add chopped nuts (walnuts, pecans) or vegan chocolate chips to the batter.
  • How do I store the banana bread?

    Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.