There’s a bunch to love about banana bread: it can be a healthy breakfast or snack, or – with the right add-ins (hello, chocolate chips!)– a dessert that’s a little less damaging than others. After all, the main ingredient is one of nature’s most nutrient-rich fruits. Baking it doesn’t require brilliance, either. In fact, even kitchen novices can usually turn out a decent loaf on the first try. If you’re vegan or following a gluten-free diet, give this recipe a go. It’s uniquely made with millet and rice flours, with coconut added to the mix for moisture and a hint of tropical flavor.
Vegan & Gluten-Free Coconut Banana Bread
Makes 2 loaves
1 cup white rice flour
1 cup millet flour
2 cups unsweetened coconut flakes
1 tsp. xanthan gum
1 Tbsp. baking powder
2 tsp. baking soda
½ tsp. nutmeg
1 tsp. salt
8 ripe bananas, divided
½ cup coconut oil, melted
¾ cup maple syrup
¼ cup chia seeds
1 cup unsweetened, unflavored almond milk
1 Tbsp. vanilla extract
1 Tbsp. apple cider vinegar
- Preheat oven to 375 degrees F. Line two baking loaf pans with parchment paper.
- In large bowl, mash six bananas. Stir in wet ingredients.
- In another large bowl, mix together all dry ingredients except coconut flakes.
- Add wet mixture to dry mixture and mix well. Stir in coconut flakes.
- Pour batter into loaf pans. Slice remaining bananas and arrange on top of each loaf.
- Bakes loaves for 45 to 55 minutes or until knife inserted in center comes out clean.
- Let loaves cool for 5 minutes before transferring to wire racks to cool completely.
- Store in refrigerator or freeze for up to two months.