Vegan/GF Banana Coconut Bread

There are a few foods that nearly make me lose all self-control.. and one of them is definitely banana bread. It's almost like I smell it and go into a frenzy and could eat the whole loaf in one sitting. (Just want to put it out there that as a dietitian I totally don't condone that...) 

The first time I made this recipe was in my food science lab (essentially just a glorified cooking class) in undergrad and we had to modify a recipe to make it healthier and more cost efficient. So my cooking buddy (Sam) and I adapted a typical banana bread recipe to be gluten free. Then this time I went a little bit further and made it vegan too. Bananas and applesauce both are great egg replacers, so the bread comes out very moist and fluffy- exactly how banana bread should be!


Ingredients

  • 2 cups ripe mashed bananas (about 3 bananas)

  • 1/3 cup coconut oil (melted)

  • 1/2 cup coconut sugar

  • 2 cups gluten free flour

  • 1/4 cup unsweetened applesauce 

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp pumpkin spice (or cinnamon/nutmeg combo)

  • 1/2 cup shredded unsweetened coconut

  • Optional: chocolate chips or crushed walnuts


Directions

  1. Preheat the oven to 350°F (175°C)
  2. In a large bowl, mash bananas well
  3. Add sugar, coconut oil, applesauce, vanilla, and pumpkin spice. Mix well with a wooden spoon.
  4. In another bowl, combine gluten-free flour, baking soda and salt and mix well
  5. Add half of dry ingredients to wet ingredients and mix, then add the rest and stir until mixed and a dough
  6. Transfer to one 8-in. x 4-in. loaf pan coated with cooking spray. 
  7. Top with thinly sliced bananas (optional, but delicious)
  8. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire racks. 
  10. Enjoy!

Nutrient Facts

Serving size: 1 slice | Makes 12 slices

Calories: 200 | Protein: 2 g | Fiber: 3 g | Carbs: 34 g | Fat: 10 g | Iron: 9% RDA