Coconut-Banana bread (one-bowl, Vegan)
This one-bowl moist banana bread is infused with a slight coconut flavor. The two mix so well! Serve it as is for breakfast, or with a chocolate/peanut sauce to turn it into a scrumptious dessert :-)
Servings Prep Time
1bread 10minutes
Cook Time Passive Time
45minutes 5minutes
Servings Prep Time
1bread 10minutes
Cook Time Passive Time
45minutes 5minutes
Ingredients
Dry ingredients
Flax eggs (egg replacement)
Wet ingredients
Instructions
  1. Prepare your flax eggs by grinding the flax seeds or use flax meal. Add the water to a big bowl and let rest for 5/10 minutes.
  2. In the meantime turn on your oven at 180°C. Grease with a little coconut oil a loaf pan. Cut up your dark chocolate into little pieces if you’re using a bar and not chips.
  3. When the flax and water mixture has become gelatinous, it’s time to add the bananas to the big bowl and mash them very well with a fork. Add the other wet ingredients: apple sauce and slightly warm coconut oil. Reserve the coconut milk only if you feel you need it once the dry ingredients have been added.
  4. Gently add one third of the flour, mix well, then keep on adding the rest. Do the same with the coconut flour. Add the baking soda.
  5. Fold in the chocolate chips and mix only until well combined, do not overmix!
  6. Now pour the mixture into the oiled pan. Bake until you see the bread becoming golden. Around the 40th minute start inserting a wooden toothpick and remove once it comes out dry. I tend to undercook and then let the bread/cake rest in the oven once it’s turned off.
  7. Allow to cool down before serving. Then slice up and serve as is, or with a chocolate sauce, peanut butter or plant-based vanilla ice-cream. The possibilities are endless!
Recipe Notes

Do you like banana bread? Do you have a favorite combination? I’d love to know! Leave a comment below so we can talk about it some more together

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