Coconut-Banana Bread (Gluten Free & Vegan)

Allison Day

by | Updated: December 4th, 2016 | Read time: 2 minutes

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.

Coconut Banana Bread

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


  1. Preheat oven to 375 degrees F. Line two baking loaf pans with parchment paper.
  2. In large bowl, mash six bananas. Stir in wet ingredients.
  3. In another large bowl, mix together all dry ingredients except coconut flakes.
  4. Add wet mixture to dry mixture and mix well. Stir in coconut flakes.
  5. Pour batter into loaf pans. Slice remaining bananas and arrange on top of each loaf.
  6. Bakes loaves for 45 to 55 minutes or until knife inserted in center comes out clean.
  7. Let loaves cool for 5 minutes before transferring to wire racks to cool completely.
  8. Store in refrigerator or freeze for up to two months.