Coconut Walnut Banana Bread
Dairy Free / Dessert / Fall / Joy the Baker / Spring / Summer / Vegan / Winter /
This vegan banana bread is surprisingly light and tender and beautifully flavored with earthy cinnamon and walnuts. I love the sweet bits of pineapple to complement the sweet banana flavor. This bread is so simple to make and completely satisfying. It also freezes well, so don’t hesitate to make a double batch!
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 30 minutes
Yields: 1 (9×5-inch) loaf
2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup LouAna® 100% Pure Coconut Oil, melted
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Generous pinch of ground ginger
Pinch of allspice
1/2 cup sweetened shredded coconut
3/4 cup chopped walnuts
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut and walnut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
Coconut Walnut Banana Bread Recipe photo credit: Joy Wilson and Jon Melendez